I love your cookery demonstrations. They really are a delight to watch. You present them perfectly. Further, everything you cook looks truly delicious. Thank you so much.
Delicious Mr. Hungry😋 I love the calmness of your videos. In Greece we have almost the same filling w/o the allspice and the cinammon, but with lots of dill. We call the filling 'jialandsí' (something Turkish I suppose) and it is the standard filling for vine leaves. For a delish rice dish we you the same filling. So were not that different😉
@@M-a-k-oThank you. Our cuisines are highly related indeed. I believe Jialandsi is coming from the Turkish word "yalanci" which means liar or in this case more like fake. Stuffed dishes which do not contain meat used to be called yalanci/fake as they are made without meat. 🙂
Looks delicious. Beautiful presentation. I am Lebanese and When we make stuffed peppers we cook them on the stove top and they retain a lot of water as a delicious gravy if you will. Interesting to see you bake them. I will try this for a change !💕
Elinize sağlık.🎉Bunu tencerede biberi geçmeyen su ile biberlerin üzerine biraz yağ gezdirerek kısık ateşte pişirince de çok güzel olur. Hatta ertesi gün daha da lezzetli oluyor. Şu an dolabımda gidip gelip yiyorum. 😂
This might be the best stuffed "cold" pepper recipe I've seen on UA-cam. The video editing shows best the "Turkishness" of the dish. Flawless.
It gets better when kept for a day in a not too cold environment...
I love your cookery demonstrations. They really are a delight to watch. You present them perfectly. Further, everything you cook looks truly delicious. Thank you so much.
In my hometown (Ayvalık - Turkey), some fresh mint is added to the filling... Also fill 1-2 aubergines with the same stuffing...👌
O kadar güzel oldu ki tam sevdiğim istanbul usulü zeytinyağlı biber dolma 🤌🏼
Just made these and wow. I didn’t have any blackcurrants so used some unctuous craisins. What a meal. Thank you.
Delicious Mr. Hungry😋 I love the calmness of your videos. In Greece we have almost the same filling w/o the allspice and the cinammon, but with lots of dill. We call the filling 'jialandsí' (something Turkish I suppose) and it is the standard filling for vine leaves. For a delish rice dish we you the same filling. So were not that different😉
@@M-a-k-oThank you. Our cuisines are highly related indeed. I believe Jialandsi is coming from the Turkish word "yalanci" which means liar or in this case more like fake. Stuffed dishes which do not contain meat used to be called yalanci/fake as they are made without meat. 🙂
@@HungryManKitchen Thank you so much. It makes sense😃👌
Wow, so delicious😋 i love the „Ege“ version of dolma
Looks delicious. Beautiful presentation. I am Lebanese and When we make stuffed peppers we cook them on the stove top and they retain a lot of water as a delicious gravy if you will. Interesting to see you bake them. I will try this for a change !💕
I really enjoy eating stuffed vegetables. Next time I make mine, I will follow your recipe for the filling.
Such a different way of stuffing peppers with nuts and dried fruit
Mouth watering yummy delicious 🤤 stay connected
Mükemmel görünüyor 😋
Yummy my friend👍 well prepared thank you so much🤝
A beautiful dish as usual ❤
Baking adds a whole new level to it! Why not use fresh mint leaves rather than dried mint btw?
Amazing! 👏👏👏💜
Looks delicious ❤❤❤
SubhanAllah - absolutely marvellous! Love your utensils so beautiful ! JazakAllah Khairan chef for another superb recipe… ❤
Very tasty and delicious ❤
de-li-cious-ness yummm🤤 thank you chef
Wow delicious ❤
Elinize sağlık.🎉Bunu tencerede biberi geçmeyen su ile biberlerin üzerine biraz yağ gezdirerek kısık ateşte pişirince de çok güzel olur. Hatta ertesi gün daha da lezzetli oluyor.
Şu an dolabımda gidip gelip yiyorum. 😂
Aposto que faltou sal ou alho ou condimentos ou semente de pinhão 🌹👍🇧🇷
all great just for the pine nuts to roast separately and not too much
Abi kan je ook een acılı ezme recept maken
👏
Would be better if you added beef and cheese.
Too much onion i think.
too bad it's vegan