I love learning about how people used to make their food as well as how food was preserved before easy fridges and freezers were available. This was so cool! thanks for sharing it!
In Palestine ,we call it Qawerma (w) slight pronunciation difference but same way same taste. And as you mentioned we use it mostly for breakfast fried with eggs or fry it then spread it on top of a chickpeas bowl ( Hummos) after garnishing or fattet hummus or fattet chicken after garnishing too. Yummy
You make me so hungry! I also so love your pans. Thank you for keeping my spirits up. I will be making this recipe as soon as I can get the ingredients.
I love the way you say Afıyet olsun❤❤. I love every thing about Turkey. Its food, places, people, language ,cats...😂 & every thing. Its my wish to visit Turkey atleast once in my life.🤗
Wow! That is really amazing. I never heard of the Turkish version of this dish before. In Iran we call this process “qormeh”; Which if I’m not wrong came from an old turkish word means frying or sauté (correct me if I’m wrong). It is the based in many classical dishes in Iran like Qormeh sabzi, Badenjan qorme. Thanks again for bringing the old recipes to life
Marhaba. Sisters, we can use light filmsy cotton clothe instead of cling fling wrap. Recipe is superb, will definitely try on upcoming Eid. In Sha Allah
I've seen in turkish cafes they serve lamb shanks with maybe rice and potatoes. I really love this. Could you do a recipe for the pressure cooker please. 🙏🏼🙏🏼🙏🏼
in IndoPak we make Qorma too. but recipe is change. we make qorma with meat ,clarified butter , yogurt , caramelized onion, garam masala, red chill, coriander seeds and some time we add almonds.
Mouth watering 🤤 innshaAllah will try on Eid day. In my view it will be easily taken out from the package while cold in fridge before freezing & baking sheet can be more easy than plast foil.
In the south of Saudi Arabia they have a recipe like this it called Mahshush. They cook the meat with tail fat and some spices and salt then preserve in clay pots to use all year round.
Çok guzel. I wanted this recipe for years. I loved to eat it in Turkiye. And feel the fat on my lips while eating. Can this also be done with lamb? I seem to remember eating something similar with lamb
After watching you’re video, I took out many pre-portioned bags of beef from my freezer ( I used stewing cuts along with rib cuts, I also had a large portion of fat cuts from our local halal market and I normally cook it together. But I find that cooking the meat and fats separately was better after trying you’re method. I didn’t remove any fats from oil, I decided to combine all the fats into the braised meat and continued cooking on low for a while longer. Then I set it aside to warm and harden, once harden I put it in a large freezer bag and left it in the freezer for a few hours. Finally I took it out and very tightly rolled it into a log inside the freezer bag and with plastic wrap I rolled it tightly many times to ensure it stays wrapped and tight, then placed in the freezer over night. I removed next day and cut the logs, re-wrapped, freezer bagged and stored. My husband and I took one portion out and couldn’t resist for two days in a row. Thank you for you’re videos :) Many love for you and you’re family from Canada. Also I tried you’re yufka method from the video with you’re daughter, we had baklava for two days now :)
Shokran, this is one of my favorite meal that I miss for long time, I couldn't believe that Turkish people know it too! ,and it is very easy to make it too . Thanks dear from Canada. Eid Mubarak 🙏
Dear Aysenor, you might notes my last name is Turky, that's because our families background are Turkish since the Ottoman Empire , so my ancestors were in Egypt, and my in-laws from Aden - South Yemen -it was coincidence that my father in-law was Turk and my mothers father was Turk, that means that we are both and our children runs into us Turkish blood. And myself visited Turkey three times also my daughter lived in Turkey for a nober of years she was teaching English in one of the university of Istanbul. I loved Turkey and I had lot of beautiful memories. Here we met each other on line for the Love of Turkish food. 💕🌹💕🌼💕
Merhaba again dear Zeinab, that’s interesting. Specially having Turky name 💕 you should come more inshallah. And you have my daughter’s name too 😊 best wishes from Kastamonu city where is my hometown 🌿👋
Asalam Alaikum💗Just started following your channel. Your last recipe of dip looks delicious. I am gonna make it for my mother. Thank-you for sharing it. I am planing to try your recipes on Eid-ul-Azha. I'll give you the feedback after trying your recipes. Your tea time menu vidoes are so soo tempting. Also, I saw your video of ottoman sherbet. After watching Ertugrul series I wanted to drink that sherbet 🤣 will try it too InshAllah. Love from Pakistan🇵🇰 💗
@Kayserili38ification I heard you can ask a butcher to save it for you since they may have it but no many people need it so they don't show it in the shop.
We have two old similar recipe in Morocco one is called mekiila with fresh meat and fat the second with sun dried meat with fat And some coriander garlic cumin cooked slowly until all water in meat is gone Like us we cook it with eggs, very tasty I like your cooper frying pan very beautiful
Hello, i want to seen Turkish Boza recipe in your channel. i seen it in a street food of Turkish video channel and curious about this recipe. I notice it also similar of Indian fruit salad recipe (fruit salad is a drink item made milk-sugar & various fruits mixer some people in english it cal fruit custard). I hope you reply me about this recipe
I would put the clingfilm in the mug, put the meat in and use the ends of the clingfilm to cover the meat. I think it would taste great on a toast with mustard.
In Romania we the use the process for pork. We take the pork meat and we cut it in smaller chunks then fry it in pork lard at a low temperature. Since this was done in the winter, the lard and the pork chunks were left outside a couple of minutes then transfer it into jars and left into basements overnight. I like beef and lamb a lot so I hope I get to try this too.
Salam Ayesha, i m Fatima from Pakistan, please tell me that after taking out this korma from refrigerator, for how many days it can be use in normal temperature.,as the weather is hot here
Merhaba I liked the recipe i will try it as well. Wondering about lamb fat as we don’t use it at all. But will cook it and share with u. Haven’t ate like this way.❤️
I love learning about how people used to make their food as well as how food was preserved before easy fridges and freezers were available. This was so cool! thanks for sharing it!
In Palestine ,we call it Qawerma (w) slight pronunciation difference but same way same taste. And as you mentioned we use it mostly for breakfast fried with eggs or fry it then spread it on top of a chickpeas bowl ( Hummos) after garnishing or fattet hummus or fattet chicken after garnishing too. Yummy
That’s great ways to serve. Happy to hear you have it too
I am from Bangladesh. Turkey is my favourite country♥♥♥.
love turkish kavurma, i was thinking its kind of asain korma, but its not, thank you for sharing, :):):):):):) LOVE FROM UK:):):):):):):):):):)
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Thank you for sharing your challenges with shaping the kavurma! Would love a pide video. Thanks for everything!
Very nice and different recipe for the eid ul Adha.
Salaam aysanur love your channel and you are good in the kitchen I love turkey been there four times great country
Thanx Aysenur for all your recipes you sharing with us
You make me so hungry! I also so love your pans. Thank you for keeping my spirits up. I will be making this recipe as soon as I can get the ingredients.
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Maannn! That breakfast table with the meat is just un worldly.
I love too much Turkish foods thank you for sharing with us yur recept I watching from Algeria ❤😍😍😍
I haven’t had an kavurma since 2018, I miss the way my mother make. Your way is amazing too.
Sivas kavurma 👏🏼
Love from London, UK 🇬🇧🇧🇩
Slm sister. Shukran for sharing this video. Im going to do this too, in sha Allah.
amazing ...l love turkey ....lots of love from PAKISTAN ...
Masha Allah!! Beautiful recipe. 👌👌
Great and healthy !!! 👌👌👌👌👌👌👌
Recipe, cooking skill and presentation.
Lovely recipe and videos.
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Can’t wait for other videos . Great efforts 👍🏼
I love the way you say Afıyet olsun❤❤. I love every thing about Turkey. Its food, places, people, language ,cats...😂 & every thing. Its my wish to visit Turkey atleast once in my life.🤗
Salaam very good job you make everything mashaallah
Wow! That is really amazing. I never heard of the Turkish version of this dish before. In Iran we call this process “qormeh”; Which if I’m not wrong came from an old turkish word means frying or sauté (correct me if I’m wrong). It is the based in many classical dishes in Iran like Qormeh sabzi, Badenjan qorme.
Thanks again for bringing the old recipes to life
Kavurma means braised meat. The word kavurma came from "Kavurmak" a Turkish verb, it means "to roast"
Bal Porsugu thanks for the information 😀
Useful recipe thanks for sharing love from India
Marhaba.
Sisters, we can use light filmsy cotton clothe instead of cling fling wrap.
Recipe is superb, will definitely try on upcoming Eid.
In Sha Allah
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I think the idea of uding vloth instead of plastic wrap is not practical because it is easier to cut the frozen slice through plastic cling film
Wow amazing recipe keep it up 👍👌🤝🎁🤗🌹
Diffidently very tasty .... love it .. thanks dear
Jazak Allah Hu Khairun
Inshallah i will try on this eid.
I love your all recipes ❤️💕
Absolutely genius and a delicious idea of enjoying the excess meat which we all have during Eid al Ad'ha.
Please address de in Ka answer me
Lots of love from Pakistan❤🌼 Nice sharing.
Masha Allah very nice love from Mumbai india
Aaray wahaaaaaaaaa its delicious I definitely try it out
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Wow! Looks so delicious
We say it Kaberdagh in northern Afghanistan , it’s not a dish it’s a way to preserve large portion of meat after Eid-e-Qurban
So beautiful recipe.
Wow it really looks like so yummy. 😋😋😋😋
I love your video gonna try
Thanks for this recipe
I've seen in turkish cafes they serve lamb shanks with maybe rice and potatoes. I really love this. Could you do a recipe for the pressure cooker please. 🙏🏼🙏🏼🙏🏼
Thank you sister. Looks so good and yummy
My pleasure
i am excited for your Eid-Al-Adha episode.
Eid Mubarak
in IndoPak we make Qorma too. but recipe is change. we make qorma with meat ,clarified butter , yogurt , caramelized onion, garam masala, red chill, coriander seeds and some time we add almonds.
Mouth watering 🤤 innshaAllah will try on Eid day. In my view it will be easily taken out from the package while cold in fridge before freezing & baking sheet can be more easy than plast foil.
💖 i love ur cooking. Love from myanmar.
Salam sis MashALLAH nice dish love u .i m from Abbatabad PAKISTAN zida bad
Hi sister is it possible you can make food from ertugrul like: pastrami, Turkish bread, roast whole lamb leg etc thank you
Am Mexican an I love the Turkish culture and I saw the movie ertugrul omg in some episodes I cry
Merhaba, you could use airtight glass container. Thanks a lot for the delicious recipes.
Merhaba, thanks yes if I can find it
Hi i have been watching a lot of your previous videos which are lovely but i noticed you eat with left hand and not right?
Wow looks very tasty. Hv never tried this before. Do you thing we can use lamb meat?
Nice cooking n yami too
In the south of Saudi Arabia they have a recipe like this it called Mahshush. They cook the meat with tail fat and some spices and salt then preserve in clay pots to use all year round.
Çok guzel. I wanted this recipe for years. I loved to eat it in Turkiye. And feel the fat on my lips while eating. Can this also be done with lamb? I seem to remember eating something similar with lamb
After watching you’re video, I took out many pre-portioned bags of beef from my freezer ( I used stewing cuts along with rib cuts, I also had a large portion of fat cuts from our local halal market and I normally cook it together. But I find that cooking the meat and fats separately was better after trying you’re method. I didn’t remove any fats from oil, I decided to combine all the fats into the braised meat and continued cooking on low for a while longer. Then I set it aside to warm and harden, once harden I put it in a large freezer bag and left it in the freezer for a few hours. Finally I took it out and very tightly rolled it into a log inside the freezer bag and with plastic wrap I rolled it tightly many times to ensure it stays wrapped and tight, then placed in the freezer over night. I removed next day and cut the logs, re-wrapped, freezer bagged and stored. My husband and I took one portion out and couldn’t resist for two days in a row.
Thank you for you’re videos :)
Many love for you and you’re family from Canada. Also I tried you’re yufka method from the video with you’re daughter, we had baklava for two days now :)
Shokran, this is one of my favorite meal that I miss for long time, I couldn't believe that Turkish people know it too! ,and it is very easy to make it too . Thanks dear from Canada. Eid Mubarak 🙏
Dear Aysenor, you might notes my last name is Turky, that's because our families background are Turkish since the Ottoman Empire , so my ancestors were in Egypt, and my in-laws from Aden - South Yemen -it was coincidence that my father in-law was Turk and my mothers father was Turk, that means that we are both and our children runs into us Turkish blood. And myself visited Turkey three times also my daughter lived in Turkey for a nober of years she was teaching English in one of the university of Istanbul. I loved Turkey and I had lot of beautiful memories. Here we met each other on line for the Love of Turkish food. 💕🌹💕🌼💕
Merhaba again dear Zeinab, that’s interesting. Specially having Turky name 💕 you should come more inshallah. And you have my daughter’s name too 😊 best wishes from Kastamonu city where is my hometown 🌿👋
Asalam Alaikum💗Just started following your channel. Your last recipe of dip looks delicious. I am gonna make it for my mother. Thank-you for sharing it. I am planing to try your recipes on Eid-ul-Azha. I'll give you the feedback after trying your recipes. Your tea time menu vidoes are so soo tempting. Also, I saw your video of ottoman sherbet. After watching Ertugrul series I wanted to drink that sherbet 🤣 will try it too InshAllah. Love from Pakistan🇵🇰 💗
Wonderful. Feeling hungry. Enormous love from Bangladesh
Delicious meat unique recipe l love it
Hi we do this kaverma for winter in Lebanon .the same way you cook i do it
Beef aged in lamb fat! That sounds delicious! Way too delicious.! Thank you!!!!!!!!!!
Lamb-tail-fat... sounds funny :D
@Kayserili38ification I heard you can ask a butcher to save it for you since they may have it but no many people need it so they don't show it in the shop.
We have two old similar recipe in Morocco one is called mekiila with fresh meat and fat the second with sun dried meat with fat
And some coriander garlic cumin cooked slowly until all water in meat is gone
Like us we cook it with eggs, very tasty
I like your cooper frying pan very beautiful
JazakAllah for the lovely recepie ,i am from Pakistan ,inashAllah iwill give it a try ,advance Eid Mubarak from me 😊
Love Turkish food.
Selam Aleykum Eid Mubarak
Selamünaleyküm I’d love to see some traditional kurban bayram food! 🤗
hi, thanks for the recipe of Kovurma , i would be grateful if you tell me where can i buy Kavurma in London?
I would love to help but I don’t know. Maybe you can check Turkish markets near you
Tasty food 🥘😊👍👍
Elinize sağlık çok başarılı bir kanaliniz var.yabanci insanlara da tanıtıyor olmanız çok değerli.yolunuz açık olsun 🌺🌺
Çok teşekkür ederim
Hello, i want to seen Turkish Boza recipe in your channel. i seen it in a street food of Turkish video channel and curious about this recipe. I notice it also similar of Indian fruit salad recipe (fruit salad is a drink item made milk-sugar & various fruits mixer some people in english it cal fruit custard). I hope you reply me about this recipe
I would put the clingfilm in the mug, put the meat in and use the ends of the clingfilm to cover the meat. I think it would taste great on a toast with mustard.
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You are the best ❤️🌸
Very nice mashallah
Yummy recipe 😋
W. Slam, deliscious and yummy ameazing recipe stay connected, 😍👌
Is their something you can use instead of tail fat???? Can you use salt pork?? Thank you.
Must try recipe,thankyou❤❤❤
assalamualaikum merhaba love your videos LOTS OF LOVE FROM PAKISTAN
W a s
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Are these brass pots in which you cook??
In Romania we the use the process for pork. We take the pork meat and we cut it in smaller chunks then fry it in pork lard at a low temperature. Since this was done in the winter, the lard and the pork chunks were left outside a couple of minutes then transfer it into jars and left into basements overnight. I like beef and lamb a lot so I hope I get to try this too.
Thanks for details. Sounds similar! Hope you enjoy this too
Love Turkish food!
Nice cooking
I am a fun of Turkish food mostly of sweet, it’s so yummy 🤤
Eid ul adha is comming so plz share Turkish famous dish making on Eid ul Adha❤️❤️❤️
Delicious 😋
you deserve more likes and subscribes.
Beautiful beautiful recipe 👍🏻👍🏻👍🏻👍🏻
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Wow Plz plz tell me what pot you use for making this yummy dish plz tell me where to buy this and what this pot called ma’am 🤩🤩🤩
Asalamualaikum sister can you please do a video on kunafa
Hmmmm mashaallah yummyyy 😋how do people celebrate eid ul adha in turkey?
How do you make your version of a Yaki Onigiri?
When you're able to.
Ayşe ... Poke some small holes in the bottom of the can and then put the freezer bag .. that way it becomes much easier to remove ...
I love turky.and also likes food.
Salam Ayesha, i m Fatima from Pakistan, please tell me that after taking out this korma from refrigerator, for how many days it can be use in normal temperature.,as the weather is hot here
It is better to keep it cool, not sure
Ok.. Thanks 😊
We will be waiting for more eid recipes.
Do you add any spices flavours to?
No just salt
Do u live in USA?? UR channel is US based
Thank you, Ayšenur!
🌿🍓🌿
Merhaba I liked the recipe i will try it as well. Wondering about lamb fat as we don’t use it at all. But will cook it and share with u. Haven’t ate like this way.❤️
Merhaba you can also use beef fat
Hi,
Sister.
I am Mahdi Mohammad from Bangladesh.
I am your new subscriber.
Salam! Ayse can you please share recipe of iskendar kebabs. Try it before Eid ul azha. Love from Pakistan 🇵🇰