Incredible. I didn't know that only a lil treatment with oil and butter can make the dough so elastic. I was searching for a long how time how to do this. Big thank you!
Tesettürünüze dikkat ettiğiniz için Allah razı olsun sizden.Sırf buradaki tesettür karşıtı yorumlara inat kanalınıza abone oluyorum.Size bol abone,yorum ve beğeni diliyorum 🥰
Ma quale marocchina?!Tutti i mediorientali lo fanno.Hai ragione su una cosa.Ha più di mille anni.Marocco non è una civiltà tanto antica.Turchi,azeri,iracheni,turcmeni etc,etc.Persino noi moldavi facciamo una ricetta così.Si chiamano plăcinte.
Это называется вытяжное тесто. Молдавское блюдо. Плацинды называются, а не самсушки. Начинка может быть любая. Творог, капуста, картошка. Очень вкусно. И готовятся в виде лепешки.
Denedim ve ayni sekilde aciliyor hamur. En basit hamur icinde su, tuz ve un...ben et yemedigim icin peynirli patatesli ic yaptim. Tesekkurler tarif icin!
@@rossemerypolocampos8668 bu bir Türk böreği ve adı Kol böreği. Gerçekten çok lezzetli ve çıtır çıtır, yağlı olmasının sizi rahatsız edeceğin düşünmüyorum ama azaltabilirsiniz isterseniz.
ez a zsidó kenyér recepje, csak épp nem raknak tölteléket bele. Sok arab is így készíti a lepényt, amit kenyér helyett esznek. A magyarok kovászt is raknak bele, mert a kenyér így még finomabb.
Looks amazing. How big work surface did you need in order to be able to stretch the dough out that thin? What's the difference between this dough and philo dough used in baclava?
Спасибо за мастер класс.Все понятно и вкусно .Я готовлю по такому принципу с начинкой 1-из овечьей брынзы.с укропом .2- с картошкой с поджаренным луком 3 - с капустой .4 яблоками 5 и тыквой!
@@ABOUTEVERYTHING-u4q запятую поставила по правилам русского языка, а за внимательность спасибо. А разве один из секретов вкусного теста для штруделя не отменно вымешаное тесто?!
Нет у штруделя совершенно другое тесто. Нихрена его не надо месить. Другая технология. Это заварное тесто. Не ставь после А запятые, неграмотный человек.
Omg the dough looks amazing! You make it look so easy but I bet it’s not as easy as it seems, Thankyou for demonstrating your skills in making this recipe & I can’t wait to give it a go 👏👏👏😋😋😋
It's actually one of the most simple doughs to be made. Not to knock on her skills with it. Just saying for your sake, because it's a dough basically anyone can work with. The hard part is in getting it to stretch nicely the way she did. The oil or butter/ghee or whatever that was she added in the flapjack layers part, that helped a lot. I know because I used to make the dough at Pizza Hut a while back, and used to make something very similar to what she makes here as an experimental dish for us all to snack on during breaks. Big difference is I deep fried my little invention, and we had mechanical rollers for making the dough insanely thin. As thin as she got it without the rollers, so again, big props on that part. But yeah, it's technically not a hard dish to make. It just takes some skill in handling the dough properly, and knowing how to use the ingredients at the right times properly. Butter oil is really useful in keeping that stretchiness for example. It's why I would use the 'old fashioned' dough instead of the normal dough or the thin crust stuff when doing my method. It used butter oil in its recipe.
most important is actually resting the dough after kneading/mixing. if you try to roll it out too soon the gluten will just make it spring back in on itself, if you let the gluten strands "rest" for a while, it loses a lot of that spring. i remember trying to roll out a dough for dog biscuits once upon a time and for the life of me it would just return to its previous shape. then a old lady told me to let it rest for 20 minutes first and boy did that make a massive difference@@ManuFortis
Guten Tag, ich bin gerade dabei den Teig zu machen. Das erste mal,dass ich Börek selber machen möchte. Ich hoffe es wird so Traumhaft wie sie es zubereiten. Vielen herzlichen Dank für das Video. Ganz liebe Grüße aus Düren ❤❤
Ellerinize sağlıq. Çok guzel yapıyorsunuz, çok beyendim. Hamuru bekletmeye bıraktığınızda türkce doğru yazılmış 15 dakika, ingilizce yazıda 0 yanlışlıkla olmuş qaliba. 150 minit yazılmış. Teşekkerler. Çok elastik hamur
Very fascinating to watch. Amazing dough strength despite having no yeast and no electric mixer it was still able to stretch that thin without tearing. Didn't even know that was possible. Thank you for the video.
This isn't even that thin. You can stretch this piece of dough over the size of a huge dinner table. This is how many types of dishes in eastern Europe and Asia are made.
Вы волшебница! Прекрасный рецепт. Обязательно попробую. Хорошо, что запекаются в духовке, а не жарятся в масле. Меньше жира, больше пользы. Спасибо. Здоровья, любви и мира!!!
Великолепное вытяжное тесто,как у Вас аккуратно выходит,что оно не рвется...Вы большой мастер,надоиу вас учиться.Благодарю за чудесное приготовление.👍👍👍😋😋😋
Até que enfim um conterrâneo..kkkkk, você conseguiu fazer? Eu tentei mas parece que a proporção de água e farinha estão erradas. Refiz e balancei a receita com quase o dobro de farinha. Está descansando agora. Vou fazer strudel com ela
Очень старый рецепт, который знает вся Средняя Азия и Казахстан, мы делаем из сырого фарша и называется это " самса из растянутого теста " сырым фаршем будет вкуснее👍
Amazing and beautiful pastry - so thin you can see through it like window glass. I find in interesting that you fold the parcels exactly like an Indian samosa.....in India they make these little folded triangular pastries either with meat or with vegetables, but in India they deep fry them in oil.....and the pastry dough is totally different. Quite amazing that you spent so much time making these and I bet they were all eaten up and gone in 30 minutes......
A well deserved award i must say .its like therapy to watch this vdo .really beautiful and super delicious. Wow .god bless your beautiful and efficient hands more .👌👌👌👌👌👌👌❤❤❤❤❤
@@ПчелаМайя-с9чa raspuns altcuiva ca foloseste faina de patiserie universala,si eu am intrebat acelasi lucru,ca nu toate fainurile au granulatia potrivita pentru laminare
Наверное, для турков это большое достижение, потому что они готовят только свои блюда 99%, а у нас в Казахстане, например, великое разнообразие блюд разных национальностей.
From watching this I can see how they are Award winning. I baked professional for almost 30 years. This folding the almost strudel like beautiful dough I will try. It looks fabulous 💐
This kind of dough goes by many names; börek, pita dough (kore), yufka,... And is used in making pies popular in Eastern Europe (esp. The Balkans) West and Central Asia (former Ottoman empire). It is very easy although labor intensive to make. You should be able to get the hang of it quickly, though, especially if you're a professional baker as you say, provided you follow a few guidelines. Choice of flour is very important. Fine wheat flour only, no room for experimentation. Not self rising, no gluten free flours, either. You want it to stretch. Flour labels differ from country to country, but over here in Eastern Europe, where this kind of dough is often made, the most commonly used, and ideal, is type 400 finely milled flour. Unbleached, aged naturally. Other acceptable types are 00, and all purpose 500 and 550. When adding water, make sure it's either warm or lukewarm. Not too hot, and most definitely not cold. Stick to about a 2:1 flour to water ratio. Knead and work the dough. Take your time, because there must be no lumps and an even consistency throughout. Let it rest well. At least half an hour or more. Never let your dough dry out before stretching. Oil the surface and cover it as it rests. Cling foil is your friend. Don't rest it in a cold place, either, although it doesn't require extra warmth or special care like yeasted dough. You can refrigerate it, if you'd like, but make sure it comes back to room temperature before you work with it. Spray the work surface with flour (if wood or fabric cloth) to prevent it from sticking as you stretch it, so as to keep it from tearing. If your work surface is polished stone or metal, oil works as well. This goes without saying but make sure you remove any jewelry you might have on your hands and wrists. Your nails must be trimmed down as well, because this dough is very delicate, prone to tearing, and must be stretched thin. Pull it up and away from the center in all directions, going around in a circle. You can let it dry out a little bit at this point. You can even trap air underneath it as you stretch it if you like. It will make the dough extra crispy once out of the oven. You can also achieve extra crispiness through adding a bit of oil into the dough. Before adding filling, pour some more oil over the stretched dough. No need to cover every part of the surface. You can use anything you like as filling. Sweet, tart, savory, meaty, veggie (or vegan), whatever. Although there are some traditional stuffings with corresponding names, the dough is just an empty vessel, or a blank canvas if you'd like. Stuff it with whatever you like and don't listen to the gatekeepers. When you add the filling, don't use a spatula to try and spread it. Grab it in pinches and drop it onto the dough. It doesn't matter if it's not evenly spread, and don't cover all the dough with filling, as you'll have to fold it over. After you've folded it you can roll it up or continue folding into your desired shape. Egg or oil wash ensures a nice color on the top and prevents drying, but is not necessary. You can bake this on the middle rack (home oven) or stone floor professional ovens at different temperatures upwards of 180 degrees Celsius (also depending on your filling), for 25 to 30 minutes in this case, less if higher, or until you get a nicer golden brown crust. Another tip you might appreciate is to cover the pie with a plate or another baking tin once it's out of the oven, and let rest for a few minutes before serving. This will give steam the time to work its magic and soften the interior while keeping the crust fresh. Happy baking!
@@ineshvaladolenc6559 Thank You very much for your knowledgeable reply. I keep my fingernails very short. I have not done that stretches method. You were lovely.
@@dukecity7688If you do decide to make this kind of dough, by all means try this method. It's what my naan' taught me, and it's never failed me. Another thing, though, is that you'll see some recipes calling for the use of egg (one or two) and even milk in the dough. In my experience, they're entirely unnecessary. From a chemical perspective, the eggs do indeed improve dough integrity as well as add a richer color and flavor, and might be the more beginner friendly version because of increased resistance to tears. But from my experience as well as my grandmother who taught me, and that of many other cooks (and bakers), they are entirely unnecessary. I've tried with and without, and they're not essential. As for milk, it adds a softness and chewiness to the dough, while imparting subtle milky aroma. If you do decide to add milk, remember to deduce the amount of milk from the water. But, again, it's not an essential ingredient, and it does not improve dough stretchiness and elasticity. Nonetheless, these are variations and derivations of the same thing you can try and see if you like. P.s. Milk, however, is often used in fillings and also used to rehydrate dried, store bought kore (dough sheets), using about two table spoons or so per sheet (depending on the size of your baking tray). If you're just looking forward to the end result, (delicious pie), you can totally and without shame use the store bought version. It's like buying lasagna sheets as opposed to making them yourself. Many in my country buy it just to quickly assemble it together for a lazy meal. Store bought kore + cottage cheese + eggs + kaymak will have a delicious meal ready on your table in 30 minutes, with other fillings taking more time - but still less than having to stretch out the dough yourself. I admit to this vice myself :p But whenever a festive occasion arises, or you have guests over, or are trying to feed a large number of people, then making the dough by hand is as necessary as it is special. Making a good börek, like good homemade bread, takes time, thus the dish is made from scratch and served at special occasions. And, nobody can resist the aroma and taste of a homemade pie. You won't have to worry about leftovers :p
Выглядит невероятно вкусно, но, боюсь, повторить такое сможет только человек с невероятным скиллом и серьезным опытом😅 Я даже когда манты и пирожки леплю - у меня каждый пятый рвётся😂
Мы, в Молдове, за такой рецепт каждый день получаем не награды, а просто спасибо большое!!! 😅😅😅ua-cam.com/video/OBrqypr7u2Y/v-deo.htmlsi=Jsd-16LjK0pGXZ1N Попробуйте, обещааааю- получится с пееервого раза. Муку берите с хорошей клейковиной, например"Макфа" или просто посмотрите в составе сколько белка у муки, чем больше, тем лучше, у Макфы 13 примерно. Как сделаете пишите:)!!!
Посмотрел я значит этот рецепт и первая мысль, выглядит невероятно вкусно, но как будто слишком сложно для обывателя. Как будто самсы сделать проще, но результат явно не намного хуже)
Lütfen müziksiz yemek yaparken ki doğal ortam sesi olsun lütfen
Я с вами согласна аюсалютно! Музыка слушать неохота а вернее РАЗДРАЖАЕТ почему то)))
Müzik sesi dinlemek istemiyorsan sesi kısarsın
Hamur mükemmel, delinmeden yırtılmadan. Ellerinize sağlık.
Ну просто волшебница, руки порхают как бабочки, здоровья и удачи семье и детям тоже, будьте счастливы
Hamur tarifini aynen uyguladım,sarma şeklini rulo yaptım.Tek tavsiyem tepsiye birbirine değmeden dizmelisiniz.Onundışında mükemmel oldu.Tarifinize sağlık.
Incredible. I didn't know that only a lil treatment with oil and butter can make the dough so elastic. I was searching for a long how time how to do this. Big thank you!
Tesettürünüze dikkat ettiğiniz için Allah razı olsun sizden.Sırf buradaki tesettür karşıtı yorumlara inat kanalınıza abone oluyorum.Size bol abone,yorum ve beğeni diliyorum 🥰
2😅წწ
Tako i mi u Srbiji i Bosni pravimo,izgleda da smo se dugo druzili.😅
Está muy bien darla a conocer,
Pero esta receta es marroquí
Y tiene muchos años
Ma quale marocchina?!Tutti i mediorientali lo fanno.Hai ragione su una cosa.Ha più di mille anni.Marocco non è una civiltà tanto antica.Turchi,azeri,iracheni,turcmeni etc,etc.Persino noi moldavi facciamo una ricetta così.Si chiamano plăcinte.
Это называется вытяжное тесто. Молдавское блюдо. Плацинды называются, а не самсушки. Начинка может быть любая. Творог, капуста, картошка. Очень вкусно. И готовятся в виде лепешки.
Sayenizde el açması börek yapabiliyorum artık.Allah razı olsun.Basarilar...
❤
Замечательный рецепт слоенных самсушек. Спасибо. Здоровья и долголетия. Я давно подписана на ваш канал.
Выглядит потрясающе!! Надо попробовать приготовить! Вдруг получится!?
Denedim ve ayni sekilde aciliyor hamur. En basit hamur icinde su, tuz ve un...ben et yemedigim icin peynirli patatesli ic yaptim. Tesekkurler tarif icin!
Usa aceite de oliva???
Osea si lo hiciste ? No queda muy grasosa ?
@@rossemerypolocampos8668 bu bir Türk böreği ve adı Kol böreği. Gerçekten çok lezzetli ve çıtır çıtır, yağlı olmasının sizi rahatsız edeceğin düşünmüyorum ama azaltabilirsiniz isterseniz.
Vi que puso agua sal y harina para la masa, o se que vos no usaste aceite entre las masas?
Hangi unu kullandiniz
Интересный рецепт. Обязательно попробую испечь. Спасибо большое!
It looks so good and so delicious. Thank you so much. 😍😍😍
Yaptim super oldu, herkese tavsiye ederim, tesekkurler tarif icin.
عجين المسمن بالمغربية محشوة ....الله يعطيك الصحة
Tesekkürler Tarif icin. Ellerinize saglik.
Az önce bende yaptim iftara hazir olsun diye. Cok güzel görünüyor.
반죽이 엄청 잘 늘어나네요~^^신기합니다 저도 도전해볼래요 맛있어 보여요 영상 잘보았어요 감사해요
Интересно, но все портит ,,музыкальный шум,,
Exactly
Portiamo pazienza è una bella ricetta! Togliamo l'auricolare!😂
ez a zsidó kenyér recepje, csak épp nem raknak tölteléket bele. Sok arab is így készíti a lepényt, amit kenyér helyett esznek. A magyarok kovászt is raknak bele, mert a kenyér így még finomabb.
Savršeno !!!🤗🤗🤗Hvala za ovako divno objašnjen postupak izrade kora za pitu koja vraća u detinjstvo !⚘️🇷🇸
❤❤
Zdravím vše je jednou poprvé vyzkouším velká gratulace 💯🇨🇿💖😉
Looks amazing. How big work surface did you need in order to be able to stretch the dough out that thin? What's the difference between this dough and philo dough used in baclava?
Спасибо за мастер класс.Все понятно и вкусно .Я готовлю по такому принципу с начинкой 1-из овечьей брынзы.с укропом .2- с картошкой с поджаренным луком 3 - с капустой .4 яблоками 5 и тыквой!
Вы совершенно правы!! А, если в яблочную начинку добавить чуточку корицы, то пирожок смело можнл назвать штруделем, тесто замечательно вымешано!!!!
@@ОльгаСидорова-т8ж зачем перед "если" запятую поставила?! И у штруделя абсолютно другое тесто!
@@ABOUTEVERYTHING-u4q запятую поставила по правилам русского языка, а за внимательность спасибо. А разве один из секретов вкусного теста для штруделя не отменно вымешаное тесто?!
Нет у штруделя совершенно другое тесто. Нихрена его не надо месить. Другая технология. Это заварное тесто. Не ставь после А запятые, неграмотный человек.
@@alena.709 ντροπή
Отлично. Очень хочу научиться. Так ловко Вы делаете.
Omg the dough looks amazing!
You make it look so easy but I bet it’s not as easy as it seems, Thankyou for demonstrating your skills in making this recipe & I can’t wait to give it a go 👏👏👏😋😋😋
It's actually one of the most simple doughs to be made. Not to knock on her skills with it. Just saying for your sake, because it's a dough basically anyone can work with. The hard part is in getting it to stretch nicely the way she did. The oil or butter/ghee or whatever that was she added in the flapjack layers part, that helped a lot. I know because I used to make the dough at Pizza Hut a while back, and used to make something very similar to what she makes here as an experimental dish for us all to snack on during breaks. Big difference is I deep fried my little invention, and we had mechanical rollers for making the dough insanely thin. As thin as she got it without the rollers, so again, big props on that part.
But yeah, it's technically not a hard dish to make. It just takes some skill in handling the dough properly, and knowing how to use the ingredients at the right times properly.
Butter oil is really useful in keeping that stretchiness for example. It's why I would use the 'old fashioned' dough instead of the normal dough or the thin crust stuff when doing my method. It used butter oil in its recipe.
most important is actually resting the dough after kneading/mixing. if you try to roll it out too soon the gluten will just make it spring back in on itself, if you let the gluten strands
"rest" for a while, it loses a lot of that spring. i remember trying to roll out a dough for dog biscuits once upon a time and for the life of me it would just return to its previous shape. then a old lady told me to let it rest for 20 minutes first and boy did that make a massive difference@@ManuFortis
Honestly I tried something like this before,and its not as hard as someone might think, but this is masterclass, practice always makes it better!!!
@@ManuFortis yep exactly doesn't hurt to try anyway, not as hard, it just gets easier every time as long as you follow the steps properly
@@finnaplow yep the more it sits the better as long as it doesn't dry off
Guten Tag, ich bin gerade dabei den Teig zu machen. Das erste mal,dass ich Börek selber machen möchte. Ich hoffe es wird so Traumhaft wie sie es zubereiten. Vielen herzlichen Dank für das Video. Ganz liebe Grüße aus Düren ❤❤
tesetturunuze dikkat ettiğiniz icin tesekkur ederim ve burda sacma yorumlara inat sizi takip edecem sizin gibiler iyiki var
კარგიასუპერ
Ellerinize sağlıq. Çok guzel yapıyorsunuz, çok beyendim. Hamuru bekletmeye bıraktığınızda türkce doğru yazılmış 15 dakika, ingilizce yazıda 0 yanlışlıkla olmuş qaliba. 150 minit yazılmış. Teşekkerler. Çok elastik hamur
Bravo! Ovo je sjajno.❤😊
Borek cok guzel oldu ellerine saglik afiyet olsun
Very fascinating to watch. Amazing dough strength despite having no yeast and no electric mixer it was still able to stretch that thin without tearing. Didn't even know that was possible. Thank you for the video.
This isn't even that thin. You can stretch this piece of dough over the size of a huge dinner table. This is how many types of dishes in eastern Europe and Asia are made.
I thought she was making roti paratha/roti canai at first
its the gluten that makes it that slastic
@@derbigpr500What’s the point I know it changes a texture a bit, and that’s it
@@tubefae3924 no dude its much simpler name "PITA" :D
Parabéns amei tudo 🙏 gratidão 🙏
Maravillosa como se estira la masa y se ve delicioso, gracias y bendiciones desde México 🇲🇽🙏
In italiano grazie
❤❤
Excelente receita!!
Vc faz com tanta calma, que dá até vontade de fazer!!
Gratidão imensa pela receita!
🙏🏽🙏🏽🙏🏽💖💖💖💖
Как же вкусно смотреть!!! ❤
Elinize sağlık en kısa zamanda yapacağım❤❤❤
Agradeço ter postado. Deve ficar deliciosa!
Замечательный рецепт!!! Спасибо!!! Обязательно попробую!!!❤
Какая Вы умница! Удивительный рецепт теста, для меня это открытие. Спасибо, что поделились.
Parabéns parece muito delicioso
C'est une pâte traditionnelle algérienne d'origine, on fait avec plusieurs plats 😊
Talas böreği ayniilfoy gb kat kat hamur .harika elelrinize saglik . Annemle bu hamurdan carsaf boregi yapardık harika bir hamur
Просто нет слов супер класс
Спасибо Вам большое , это просто шедевр,я благодарна вам за рецепт,у меня получилось очень вкусно!!!!
Did you use wheat flour or all purpose flour?
@@paulpeter67 no all purpose
Ellerinize sağlk çok güzel her zamanki gibi❤👍 🙌
Вы волшебница! Прекрасный рецепт. Обязательно попробую. Хорошо, что запекаются в духовке, а не жарятся в масле. Меньше жира, больше пользы. Спасибо. Здоровья, любви и мира!!!
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Igualito le echa manteca por demás de sana nada 😂tienen que quedar ricas ,el relleno la carne la preparo diferente y si ,al horno es al horno 😂
Это рецепт Чего??? Нет названия блюда! Автор с головой дружит?
@@bhd9Gjv6Hjdgэто турецкий бурек.
Se eu acertase fazer não precisaria nem saber o nome
Not that easy. It requires lot of skill! You are magic ❤
Super placintele, dar foile sunt de nota 10.Bravo felicitări.❤👍👍👍
mercimekli boregin hamuruda bu sekilde oluyor diye biliyorum elinize saglik cok nefis gorunuyor
Великолепное вытяжное тесто,как у Вас аккуратно выходит,что оно не рвется...Вы большой мастер,надоиу вас учиться.Благодарю за чудесное приготовление.👍👍👍😋😋😋
Ellerinize sağlık muhteşem oldu 👏sonuna kadar izledim bende yapıcam daha önceden merdane kullanmadan bu hamurdan açmıştım harikasının 👍
Ellerinize sağlıq ❤
Recién te encontré, todas tus recetas son maravillosas, 👏👍. Desde Cali - Colombia, gracias por compartir. Que generosidad 🙏❤️
looks super easy to do. the only thing i would do different is add more of the meat mixture to each one.
I think this is more about that perfect dough, not sure if you tried it yet but I get it majority of people prefer richer filling
teşekkür ederim harika olmuş...
Спасибо за рецепт! Потрясающий!
Děkuji za recept vyzkouším 👍🇵🇭💕Bůh Vás opatruj
Qoʻllariz dard koʻrmasin ofarin sogʻ boʻling
Eu aqui amando essa receita...
Sou do BRASIL, cidade de Mafra s.c.
Me inscrevi no canal ...
Encantada com essa receita.
❤❤❤❤
Até que enfim um conterrâneo..kkkkk, você conseguiu fazer? Eu tentei mas parece que a proporção de água e farinha estão erradas. Refiz e balancei a receita com quase o dobro de farinha. Está descansando agora. Vou fazer strudel com ela
Great!!! yum yum! LOVE IT..I'll try to cook it for my GRANDCHILDREN..💖💖💖
Очень старый рецепт, который знает вся Средняя Азия и Казахстан, мы делаем из сырого фарша и называется это " самса из растянутого теста " сырым фаршем будет вкуснее👍
Пропорции воды и муки не смущают? 400мл воды и 500гр муки?
@@irinakonchinkina9754 Я не вникала в её пропорции, делается обычное тесто , главное надо чтобы оно хорошо отлежалось, не торопитесь разделывать.
@@irinakonchinkina9754 eu precisei acrescentar mais farinha porque a massa ficou muito pegajosa
Она же про нацию не пишет
Это армяне всегда арменизируют любую кафказскую еду. Тогда все молчат как рыбы
А у нас в Молдавии из такого теста готовят плацынды😂начинка любая..от брынзы и до всего..
Maaşallah güzel bacım her yaptığın ćok güzel ellerine sağlık işin gücün rast gelsin ❤
Hanfendi kollarınızi sivamadiginiz için teşekkürler İslam'ı kurallara yaşıyorsunuz Bravo
Kolları sıvamak Islam'ın/Barışçıl yaşam tarzı yükümlülüğü kurallarıyla ne alaka?
Amazing and beautiful pastry - so thin you can see through it like window glass. I find in interesting that you fold the parcels exactly like an Indian samosa.....in India they make these little folded triangular pastries either with meat or with vegetables, but in India they deep fry them in oil.....and the pastry dough is totally different. Quite amazing that you spent so much time making these and I bet they were all eaten up and gone in 30 minutes......
Ununuz ne marka bende sizinkiyle birebir yaptım ama yırtıldı sinangil kullanmıştım 😢
Ellerine saglik olsun. Basarilarniz daim olsun .cancazim ⚘⚘⚘.. ama butun videolariniz muziksiz sessiz olsunnn 🌹🌹🌹
Вот почему людям никогда не мешают рукава?😮 А мне всегда мешают, я их задираю до плеч.
Точно !!! Я тоже в первую очередь засучу рукава ! 😊
Вот тоже не понимаю почему рукава не закатывают
@@НатальяАбдулина-я4л no investigan, ni leen, ni nada, ES POR SU RELIGIÓN, LO PROHÍBE.
Tesettürünüzle beraber bu duruşunuz ve bu denli harikulade miss gibi becerinizden dolayı tebrik ve kakdir ediyorum zevkle izliyorum sizi ❤❤❤😂😂🎉🎉🎉🎉
Se ven riquisimas!! Pero algo complicados y laboriosos ,buena receta👏
شكرا لك على تبسيط المقادير وطريقة ونتيجة راءيع ❤
Да стоит повозится ,что бы получить такие воздушные и вкусные пирожочки,спасибо✨🌺✨.
Рецепт этот заслуживает.готовлю часто.спасибо
Deu água na boca. Só a massa já valeu a pena.
Isso com recheio de creme de confeiteiro ou creme de maçã 😋
👍
Начинка здесь мясная. Это не с кремом.
Без скалки , сделать такой тонкий лаваш🎉👌 супер, молодец❤😢
SalamAleykum Zeliyha xanım, sizi Azərbaycandan izləyirəm ,əllərinizə ,əməyinizə sağlıq. İstifadə etdiyiniz unun markasını yazarsınızmı? Öncədən təşəkkürlər.🌹🌹🌹👍
A well deserved award i must say .its like therapy to watch this vdo .really beautiful and super delicious. Wow .god bless your beautiful and efficient hands more .👌👌👌👌👌👌👌❤❤❤❤❤
Amazing that this can be done with flour, salt, water, butter and oil. Thanks!
Con razón ganaste un premio con esta receta!!!!!!esta .asa es una barbaridad,que divina!!!!!!!! 👏 👏👏👏👏👏👏👏👏❤️❤️
Всю жизнь готовлю этот рецепт, но без наград и мама моя делала и меня научила!!!!!
Подскажите марку муки.
@@ПчелаМайя-с9чa raspuns altcuiva ca foloseste faina de patiserie universala,si eu am intrebat acelasi lucru,ca nu toate fainurile au granulatia potrivita pentru laminare
Наверное, для турков это большое достижение, потому что они готовят только свои блюда 99%, а у нас в Казахстане, например, великое разнообразие блюд разных национальностей.
А молдаване только так и делают вытяжное тесто.
Не пойму никак 400 мл воды и 500 мл муки,тесто жидкое должно быть
My albanian grandma used to open her dough like this with her hands. Cant wait to try this recipe.
From watching this I can see how they are Award winning. I baked professional for almost 30 years. This folding the almost strudel like beautiful dough I will try. It looks fabulous 💐
It's börek...
This kind of dough goes by many names; börek, pita dough (kore), yufka,... And is used in making pies popular in Eastern Europe (esp. The Balkans) West and Central Asia (former Ottoman empire).
It is very easy although labor intensive to make. You should be able to get the hang of it quickly, though, especially if you're a professional baker as you say, provided you follow a few guidelines.
Choice of flour is very important. Fine wheat flour only, no room for experimentation. Not self rising, no gluten free flours, either. You want it to stretch. Flour labels differ from country to country, but over here in Eastern Europe, where this kind of dough is often made, the most commonly used, and ideal, is type 400 finely milled flour. Unbleached, aged naturally. Other acceptable types are 00, and all purpose 500 and 550.
When adding water, make sure it's either warm or lukewarm. Not too hot, and most definitely not cold. Stick to about a 2:1 flour to water ratio.
Knead and work the dough. Take your time, because there must be no lumps and an even consistency throughout.
Let it rest well. At least half an hour or more.
Never let your dough dry out before stretching. Oil the surface and cover it as it rests. Cling foil is your friend. Don't rest it in a cold place, either, although it doesn't require extra warmth or special care like yeasted dough. You can refrigerate it, if you'd like, but make sure it comes back to room temperature before you work with it.
Spray the work surface with flour (if wood or fabric cloth) to prevent it from sticking as you stretch it, so as to keep it from tearing. If your work surface is polished stone or metal, oil works as well.
This goes without saying but make sure you remove any jewelry you might have on your hands and wrists. Your nails must be trimmed down as well, because this dough is very delicate, prone to tearing, and must be stretched thin. Pull it up and away from the center in all directions, going around in a circle.
You can let it dry out a little bit at this point. You can even trap air underneath it as you stretch it if you like. It will make the dough extra crispy once out of the oven. You can also achieve extra crispiness through adding a bit of oil into the dough.
Before adding filling, pour some more oil over the stretched dough. No need to cover every part of the surface. You can use anything you like as filling. Sweet, tart, savory, meaty, veggie (or vegan), whatever. Although there are some traditional stuffings with corresponding names, the dough is just an empty vessel, or a blank canvas if you'd like. Stuff it with whatever you like and don't listen to the gatekeepers. When you add the filling, don't use a spatula to try and spread it. Grab it in pinches and drop it onto the dough. It doesn't matter if it's not evenly spread, and don't cover all the dough with filling, as you'll have to fold it over. After you've folded it you can roll it up or continue folding into your desired shape. Egg or oil wash ensures a nice color on the top and prevents drying, but is not necessary.
You can bake this on the middle rack (home oven) or stone floor professional ovens at different temperatures upwards of 180 degrees Celsius (also depending on your filling), for 25 to 30 minutes in this case, less if higher, or until you get a nicer golden brown crust.
Another tip you might appreciate is to cover the pie with a plate or another baking tin once it's out of the oven, and let rest for a few minutes before serving. This will give steam the time to work its magic and soften the interior while keeping the crust fresh.
Happy baking!
@@ineshvaladolenc6559 Thank You very much for your knowledgeable reply. I keep my fingernails very short. I have not done that stretches method.
You were lovely.
@@dukecity7688If you do decide to make this kind of dough, by all means try this method. It's what my naan' taught me, and it's never failed me.
Another thing, though, is that you'll see some recipes calling for the use of egg (one or two) and even milk in the dough. In my experience, they're entirely unnecessary.
From a chemical perspective, the eggs do indeed improve dough integrity as well as add a richer color and flavor, and might be the more beginner friendly version because of increased resistance to tears. But from my experience as well as my grandmother who taught me, and that of many other cooks (and bakers), they are entirely unnecessary. I've tried with and without, and they're not essential.
As for milk, it adds a softness and chewiness to the dough, while imparting subtle milky aroma. If you do decide to add milk, remember to deduce the amount of milk from the water. But, again, it's not an essential ingredient, and it does not improve dough stretchiness and elasticity.
Nonetheless, these are variations and derivations of the same thing you can try and see if you like.
P.s. Milk, however, is often used in fillings and also used to rehydrate dried, store bought kore (dough sheets), using about two table spoons or so per sheet (depending on the size of your baking tray).
If you're just looking forward to the end result, (delicious pie), you can totally and without shame use the store bought version. It's like buying lasagna sheets as opposed to making them yourself. Many in my country buy it just to quickly assemble it together for a lazy meal. Store bought kore + cottage cheese + eggs + kaymak will have a delicious meal ready on your table in 30 minutes, with other fillings taking more time - but still less than having to stretch out the dough yourself.
I admit to this vice myself :p
But whenever a festive occasion arises, or you have guests over, or are trying to feed a large number of people, then making the dough by hand is as necessary as it is special. Making a good börek, like good homemade bread, takes time, thus the dish is made from scratch and served at special occasions. And, nobody can resist the aroma and taste of a homemade pie. You won't have to worry about leftovers :p
I was wondering if that's the name for it in Türkiye, thank you
Лаваш получается превосходный. Отличная технология !
Parabéns!!!o vídeo foi claro,receita saborosa e fácil de fazer.👏👏
Elerinizi saglk
Так готовят в Молдавии. Там каждая хозяйка умеет делать такое тесто.
Pe unde au trecut turcii au lăsat și obiceiurile culinare.Majoritatea țărilor din Balcani, au rețete modificate, dar preluate de la turci.
Bu tarifinizi ıspanaklı veya patatezli yani her tür harc ile denemek istiyorum teşekkürler ellerinize sağlık❤
Bardzo ladnie i apetycznie to przedstawilas ,wyglada wysmienicie,i przepysznie,,, gratulacje❤ pozdrawiam z Polski,,,🙋♀️😊
Excellant receipe.👌👌👌 Is it all purpose flour or wheat flour ?
Да, тоже национальная выпечка в Молдавии Болгарии называется Вертуты
That was incredible, thank you for the video.
Спасибо 🙏🏻 попробую сделать по вашему рецепту ❤
Доброе время суток!Сделали?Получилось такое тесто тонкое??Интересно очень
يسلموا ايديكي رائعه صحه وهنا
Merhaba celiha ne güzel 🙋Harika bir iş çıkarmışsınız lezzetli sonuçlar için tebrikler Türkiye'ye selamlar 🌵🌻👩🏻🌾🇲🇽
Very nice method with so little ingredients! Thank you for sharing!
Выглядит невероятно вкусно, но, боюсь, повторить такое сможет только человек с невероятным скиллом и серьезным опытом😅 Я даже когда манты и пирожки леплю - у меня каждый пятый рвётся😂
Мы, в Молдове, за такой рецепт каждый день получаем не награды, а просто спасибо большое!!! 😅😅😅ua-cam.com/video/OBrqypr7u2Y/v-deo.htmlsi=Jsd-16LjK0pGXZ1N
Попробуйте, обещааааю- получится с пееервого раза.
Муку берите с хорошей клейковиной, например"Макфа" или просто посмотрите в составе сколько белка у муки, чем больше, тем лучше, у Макфы 13 примерно. Как сделаете пишите:)!!!
Посмотрел я значит этот рецепт и первая мысль, выглядит невероятно вкусно, но как будто слишком сложно для обывателя. Как будто самсы сделать проще, но результат явно не намного хуже)
@@ЕвгенийЗубакин-х9ы :) - «Глаза боятся, а руки делают! Пробуйте! Все получится!!!
Hamur açarken😢yırtılıyor ise bu onun kalitesi ile ilgilidir... kül değeri 0,55 (550)olan un... kullanmak gerekir...
Me encantó.. gracias por compartirla.. la haré
Vou tentar fazer, aparentemente ficou maravilhoso!
Depois me conta se deu certo. 😊
Pita master, dough looks so good!!!
Maravilhoso, vou tentar fazer essa receita 😊
Me encanto,esa masa la puedo usar con relleno dulce??? Gracias
Videolarinizda o kadar uzun karıştırıyorsunuz ki seyretmekten vaz geçiyorum
Скипвай напред, защо гледаш всичко?
А что трудно пролистать???
Eline sağlık güzel bir tarif
Przepis jest cudowny.
Muszę spróbować zrobić.
Pozdrawiam serdecznie z Polski. 😋😋☺
❤
🕊💛💛💛🕊 pozdravi polskoj iz bosne!!😊
To chyba inne szklanki niż u nas?😂
Muchas gracias miga,lo voy a preparar, Dios te bendiga!