They are so delicious that I cook them 5 times a week and want to eat them every day! My grandmother
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- Опубліковано 29 вер 2024
- They are so delicious that I cook them 5 times a week and want to eat them every day! My grandmother's recipe!
My grandmother's old and unknown recipes. You certainly don't try something like this often. It would be a pity if this recipe was lost over time. This recipe will surely surprise you and your loved ones, because few people know its secret. It is incredibly easy to prepare, filling and very tasty.
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Let's make soft homemade bread!
Subscribe, like and cook!
Cooking recipe and ingredients:
6 eggs.
50 ml of water.
1.5 teaspoons of salt.
Mix well.
650 g of flour.
Knead the dough.
Sprinkle the bowl with flour.
Cover and set aside for 10 minutes.
Divide the dough into 2 parts.
Divide each piece into 5 equal pieces.
Roll them into a ball.
Cover and set aside.
300 g of suluguni cheese.
300 g of Dutch cheese.
Add 300 g of cottage cheese.
Mix well.
Sprinkle the table with flour.
Roll out the dough as in the movie.
Add 1 tablespoon of salt to boiling water.
2-3 tablespoons of vegetable oil.
Grease the baking tray with butter.
Cook the dough for 1 minute.
Dip in cold water.
Place on a baking sheet and brush with melted butter.
Add the prepared cheese filling.
Repeat this process with each piece.
Arrange the cheese filling between the layers.
Brush with melted butter.
Bake in an oven preheated to 200 C for 45 minutes.
Everything is ready. It turned out very tasty.
You should definitely try it yourself.
The taste is perfect.
I really liked this recipe, and you? Write me a comment!
Bon Appetit!
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Cześć wszystkim! 🙋♀ Włącz napisy w swoim języku! ✅ Dziękuję za oglądanie i komentowanie! 🙏😘💕💖
🙏🙏🥰🥰❤❤😘😘
Peut on remplacer le fromage suluguni par un autre fromage et lequel !!!... et merci pour la réponse .
@@pascaldemare1297 She says she will answer and help but she doesn't. You can use mozzarella cheese instead of sulguni
Cok basarılı 👍
@@trkstatrksta8410 I can’t buy that cheese around here, for sure there must be substitutions.
Dziękuję,że do wyrabiania ciasta zdejmujesz pierścionki i bransoletki. To jest wyznacznik kuchennego profesjonalizmu. Co do potrawy.Robiłem tak jak dzieci były małe. Dodatkowo barwiłem ciasto na czerwono,zielono i żółto. Im bardziej kolorowo, tym bardziej apetycznie.Pozdrawiam z Loslau
ΝΑΙ ΑΛΛΆ ΓΆΝΤΙΑ ΔΕΝ ΦΟΡΆΕΙ. ΕΛΕΟΣ??????? ΚΑΙ ΥΠΑΡΧΟΥΝ ΤΟΣΕΣ ΙΏΣΕΙΣ ΚΑΙ ΜΙΚΡΌΒΙΑ.. ΌΤΙ ΝΑΝΑΙ. ΆΛΛΗ ΔΟΥΛΕΙΆ ΔΕΝ ΈΧΟΥΜΕ ΑΠΌ ΤΟ ΝΑ ΦΤΙΆΧΝΟΥΜΕ ΌΛΑ ΑΥΤΆ ΤΑ ΠΟΛΎ 😂😂😂😂😂😂😂😂😂ΦΤΗΝΆ 😭😭😭😭😭😭😭😭ΑΠΛΆ 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣ΦΑΓΗΤΑ😢😢😢😢😢😢😢😢😢😢ΘΑ ΜΑΣ ΤΡΕΛΆΝΟΥΝ. ΔΕΝ ΦΤΆΝΕΙ Η ΦΤΏΧΕΙΑ ΜΑΣ. 😪😪😪😪😪😪😪ΜΑΣ ΔΟΥΛΕΎΟΥΝ ΨΙΛΌ ΓΑΖΙ ΟΛΟΥΣ ΜΑΣ. 😩😩😩😩😩😩😩😩😪😪😪😪💔😭😭😭😭😭😭😭😭😭😭😭😭😭😭💔💔💔💔💔💔🤧🤧💔💔💔💔💔🤧🤧💔💔💔💔💔🤧😓🤧🤧🤧ΕΛΛΆΔΑ ΑΓΓΕΛΙΚΉ. ΑΕΙ ΝΑ ΧΑΘΟΎΝ ΟΙ ΣΑΔΙΣΤΕΣ 😭😭😭🤧🤧🤧🤒🤒🤒😢😢😢😥🤧🤧🤧🤧💔💔💔💔😪😪😪😪😪😢😢🤕🤕🤕🤧🤧🤧😭😭😭😭😩😩😩🤒🤒🤒🤧🤧🤧😅😅😅🤣🤣😍😍😍😍😍😍😍😍😍😍😍😇😇😇🤣🤣🤣🤣😂😂😂😂
Bu bizim turkiyede yapılan su böreği peynirli kıymalı ıspanaklı yapılır
Merhaba, büyükannenizin Türkiyeli olma ihtimali var mı? Çünkü bu bizim Su Böreği tarifimiz 🙂😉 Türkiye 'den saygılar ( This is Water Pastry in Türkiye)
Получается ачма. Очень-очень вкусное блюдо! 😋😋😋👍👍👍❤️
А тесто внутри выглядит как сырое,больше похоже на тесто,как вареники варишь.Сверху красивое,запеченное.Но внутри...🤔🙄
@@antoninaveljanova7490 я ела это блюдо, меня угощали на празднике. И сама пыталась приготовить... Неудачно.
Уверяю Вас вкуснота необыкновенная! ❤️👍
@@НинаПолынь Наверное,надо иметь навыки в приготовлении этого блюда.Знать,как тесто сварить,вовремя его вытащить,да и само тесто правильно замесить.Вообщем,я уж точно не смогу такое сделать.И пытаться не буду.😊
@@antoninaveljanova7490 у меня была одна попытка, первый блин так сказать. Тогда я имела только рецепт, записанный со слов женщины. Сейчас я неоднократно вижу видео, уже поняла, что и где я сделала не так. Буду готовить снова и снова. Пока не получится так, как должно быть. 😊✊
@@НинаПолынь Вы наверное терпеливы.😊Удачи и успехов вам!Я люблю больше рецепты,где не заморачиваешься,попроще.Иногда и пеку что-то,на что требуется больше времени в приготовлении,если есть время и желание.☺👋🌹💐
Cześć! Dziękuję za przepis! Mówisz nawet, że pyszne!
Wooow se ve riquísimo, lo voy a intentar ojalá me quede así de crujiente 😋😋😋 gracias por compartir las recetas
Saludos desde Cancún ⛱️🌞🌻
In Turkey, we make it under the name of Su Böreği. There are varieties with minced meat, cheese and spinach. It is an excellent pastry.😋Türkiye’de su böreği adıyla yaparız biz . Kıymalı,peynirli ve ıspanaklı çeşitleri vardır.Mükemmel bir börektir.
😋
Yeah also you can find any pastry in Turkiye I eat yesterday 😉
Is this the e same as "la cror" I probably didn't spell it correctly. My former mother-in-law was Albanian and made a comparable dish.
I loved Turkish drama..n want to knw more abt Turkey.. can we b friends
This is a kind of Turkish boreks in the name of "su böreği"
Armenians make it too. You can use phyllo dough to save time. I use Jack cheese and cream it with an egg and fresh parsley. Spinach with feta is also delicious
Думаю, это очень-очень вкусно!!! 😍😍😍😍😍 Но теперь я понимаю, как "появилась на свет" наша запеканка из макарон с сыром!!!😜
Это наше кавказское блюдо,
This looks incredibly delicious and I will try it tomorrow,I just have one question. Do we make 10 sheets and do we put cheese in every layer?
In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
Türkiyeden arıyorum. Bizim su böreğimiz. Çok güzel yaptınız elinize sağlık
Это наверно очень вкусно,но надо повозиться ,трудоёмкая работа ❤❤❤
Nossa que maravilha de receita, vou fazer pra família, obrigada querida beijão grande no seu coração ❤️❤️
Очень аппетитный пирог, но комментарий можно написать, когда испечеш и попробуешь. За рецепт спасибо. Россия.
@@ЛюдмилаКрыгина-ы1з In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
Gente simplesmente Fantástica essa Receita.
Kakav je to SULUGUNI SIR
MNOGO MI SE DOPADA I PRAVICU PRVOM PRILIKOM.HVALA MNOGO.
POZDRAV.
Prekrasno definitivno ke go napravam bravo za receptot❤❤❤👏👏🍀👌
In viitorul apropiat îmi propun sa fac și eu această rețetă. Este foarte atrăgătoare și tentantă. Mulțumesc pentru rețetă și demonstrație și va doresc multă sănătate și mult succes in continuare !
Волшебно!)))
Es como la lasagña....riquísimo.
Ой ну это просто класс. Приготовлю.
Achei muito interessante. Vou tentar fazer
Удивительная ,техника приготовления👍
Технология приготовления!
Super!
Mam zamiar zrobić napewno pyszne.
Podoba mi się na pewno spróbuję pozdrawiam i dziękuję 😍
PARECIDA COM MASSA DE MACARRÃO.
In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
Așa ceva nu am știut!
Vă mulțumesc, pentru rețetă!
Muito interessante!
Hummm KDELICIA si em ver vou fazer só que colocarei recheios com linguiça defumada e presunto com os queijos juntos 🙏👏☺️
Vou fazer, maravilhoso.
Прикольный рецепт. Надо попробывать
وصفة جيدة لكن طريقة سلق العجين في أن واحد ..افضل واختصار للوقت ..شكرا..
جميل جدا شكرا لك
Me encantó la receta
parece que es muy rico gracias
Ja nisam Jos vidjela Tako da se moze napraviti kazimo pita nije Mi cudu jer Ste vi veliki specijalist hvala budem probala
ОЧЕНЬ ВКУСНО., БЛАГОДАРЮ!
Əıa əla əla cox gözəl Allah yetirsin bizimdə sufrə sevinsin
🙏💖🙏
That looks sooooooooooo delicious must try it 🍽🍴👍💕💞
Красота молодец
🙏🙏🙏
Amei
Türkiye'de bütün bölgelerde yapılan bir börektir. Bu böreğin asıl doğduğu yer Türkiye'nin Karadeniz bölgesidir. Karadeniz'de kadınlarımızın hepsi bu böreği yapmayı bilirler. Bunun içine konan çok özel peynirleride vardır. Bu peynirde Karadeniz'e özgü sütten yapılır çok özel bir peynirdir ama bunu Türkiye'nin her yerinde yapan peynir üreticileride vardır. Bu böreğin bir özelliği de büyük ocaklarda çevrilerek pişirilmesidir. Biz evlerimizde böyle imkanımız olmadığı için fırınlarda pişirmek zorunda kalıyoruz. Pişince içindeki peynir o kadar güzel akar ki yemelere doyulmaz. Bu börek hamur açıldıktan sonra sıcak suya ve soğuk suya atıldığı için su böreği adını almıştır. Türkiye'de bütün börek dükkanlarında satılmaktadır. Bizler İnternetten siparişle
evlerimizde her an bu böreği yeme imkanımız bulunmaktadır. Sabah kahvaltılarımızda ve misafirlerimiz geldiğinde çayın yanında ikram ederiz. Geleneksel böreğimizin burada yapılması çok hoşuma gitti. Türkiye'de çok börek çeşitlerimiz var, hepside değişik lezzetlerde. Yurt dışına gittiğim zaman götürüyorum, herkesin çok hoşuna gidiyor. Size de emeklerinizden dolayı çok teşekkür ederim ve işlerinizde başarılar dilerim.
Πολύ ωραία πίτα και Περαία που γίνονται έτσι τα φύλλα βραστά
Das sieht toll aus🌹 darf ich fragen, ob der Teig so ist wie beim Burek!?
peccato che non i posso assaggiare. complimenti 👏👏👏👏
Que exquisitez !😮
🙋♀️🙋♀️💖
Wow deve essere buonissimo 😋😋😋😍😘
Estará buenísimo pero es mucho trabajo
здорово
What are those cheeses? I've never seen such, at least not by those names. Could they be mozzarella, edam and cottage cheeses?
Spettacolare proverò a fare anch'io mi sembra già di sentire il profimo sono della provincia di Udine vi saprò dire anche della bontà sperando di essere bravina😊😅❤
❤️😘😍
Se poate folosi ulei în loc de unt?si cred ca este f. Gustoasă prăjitură.Cred ca aș avea nevoie de o săptămână sa o pregatesc
Już bym to zrobił. Uwielbiam dobre jedzenie, więc oprócz naszej polskiej opanowałem jeszcze kilka kuchni świata, ale tego jeszcze w taki sposób przygotowywania nie jadłem. Bardzo nowatorski przepis chociaż ma tak wiekową tradycję. Jutro dokupię kilka rodzajów serów i się tym zajmę.
Pozdrawiam z Polski
Damit es unten knusprig wird erste teig ungekocht sein so wird es feiner🥰🙏🌞♥️
흠 예술작품.. 맛봤으면 좋겠다^^ 마치 부드러운 천인듯..
반죽이 어떻게 그리 넓어졌을까?
수고 많으셨습니다!
É pra rico nega o Queijo tá muito caro Jesus essas receitas assim eu nem pego kkk
In meni je zelo vsec treba je poskusit in naredit in pojest pozdrav SEKA
Contém fermento biológico?
Это Сама, да очень вкусно.
Говорят яйцо об
Стол. Бить нельзя❤
bu bizim geleneksel böreğimiz adı su böreği
Los comes 5 veces a la semana??? y ya te checaste los triglicéridos???
(solo bromeaba), se ven muy ricos!!
Здравствуйте, из теста получается два пирога или один, пропустила
Лучше каждый день готовьте
👏👏👏👏😋😋😋
Это грузинское блюдо, называется ачма. Вкусно а!
Я впервые пробовала в Тбилиси, называется ачма-хачапури, незабываемое удовольствие! Только верх надо покрыть фольгой, тогда все слои получаться нежными.
Нв вид очень аппетитно,обязательно попробую.А Вам большое спасибо за этот хороший рецепт.Удачи и ждем еще новых вкусняшек. СПАСИБО😍
In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
Türkische Wasserbörek - Su Böreği
Спасибо за вкусный рецепт. Однозначно - лайк и подписка. Но☝️ Краткость - сестра таланта!☝️
Aaaaa bu bizim su böreğimiz ellerinize sağlık Türkiye'den sevgiler 🇹🇷🇹🇷🇹🇷
Bravo bravo. Poz iz Rovinja
Aynen... valla izlerken canim cekti. Hafta sonu yaparim artik...
Çok güzel olmuş eline sağlık yanlız bir sorun var soğuk Suya attığınızda çamaşır gibi sıkmayın kevgiri ters çevirip soğuk sudan sonra kevgirin üstüne serip beyaz bir tülbentle üzerine narin bir şekilde suyunu al gibi üzerine bol tereyağlı
Пять раз в неделю другой еды нет очень муторно
Это очень вкусно но требует много времени... Спасибо!
И денег
Use phyllo dough
@@АрсланЕржанов-й1т In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
Все в жизни надо попробовать, огромное спасибо за рецепт, вам самые наилучшие пожелания.
Suböreği bizim geleneksel böreğimiz.
Kıyma ile yapılanı herzaman tercihimdir.
Elinize sağlık.
Привет от България!Със сигурност това,което показвате е вкусно!Обичам да опитвам нови рецепти,особено на други народи.Но мола Ви само като прочета,,толкова е вкусно,че го готвя 5пъти в седмица,почти всеки ден и т.н.,,и не доглеждам клипа.Очевидно това не е възможно...Вие ядете само това,а качвате толкова други рецепти...!Те също ли са толкова вкусни?!!!Желая Ви въображение ,креативност и успех!🍀
Това е нашата парена баница още от бабино време аз съм на шейсет години
Привет Болгарии! Есть это блюдо невозможно 5 раз в неделю. Оно очень и очень калорийное. На нём можно сильно располнеть. В Грузии его тоже готовят, но редко, чтобы не стать очень толстым. Если у вас есть возможность, то найдите вариант этого блюда, называется ачма от Ардовой. Это российская актриса. Она выложила в интернет более быстрый и менее калорийный рецепт. Вместо теста лаваш, не нужно такого количества сливочного масла, слои проливаются смесью молока с яйцом, сыр можно брать любой, 3х сортов или 2х, или даже одного сорта. Пропекается очень хорошо. Прямоугольники лаваша можно вырезать небольшие по размеру формы для запекания, у меня стеклянная, небольшая. Попробуйте, вам понравится
Bu bizim asırlardır yaptığımız su böreğimiz.
Hemen hemen aynı şekilde yaparız bizde.
Ellerinize sağlık 💐
Aynen ,bu bizim mutfağımızdan bir tarif. Su Böreği.
@@yildizay6065
Parabéns a vocês da Turquia, a receita é maravilhosa.
Vou tentar fazer, quem sabe dá certo.
O melhor seria saborear essa iguaria, aí na Turquia
@@terezapaes462 сомневаюсь что говите 5 раз в неделю. Трудоемко, хлопотно.
@@yildizay6065 What it means that this dish is from your Turkish kitchen ? What's about you are talking? These silly grandmother's stories tell to your grannies. In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
Se puede hacer con carne
Я живу в Грузии.это наше национальное блюдо.называется ачма.здоровья вам и всех благ!!
It isn’t healthy to have often. Looks delicious. I would make it once a month. It will stop up the arteries if they eat that 5times a week😮
@@40stefanie vero troppo calorico.nnoi ci aggiungiamo solo parmigiano carne macinata mista carota sedano e cipolla xervsugo rosso con passata di pomodoro.
La pasta sfoglia va asciugata prima di fare strati. Si chiamano vincisgrassi. ,O lasagne . Una bonta' .
I came back from Uzbekistan. They serve it every breakfast with farmers cheese. So delicate and delicious.
Это прекрасеый рецепт - а называется АЧМА, Я жила на Кавказе - это их коронное блюдо. Большое Вам спасибо за рецепт. Удачи вам.
In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
Para quien se pasa todo el día en la cocina... Y .. lo hace 5 veces en la semana? Sería bueno que variará un poco para obtener más vitaminas!
Не умерщвляйте своих сердец излишней пищей и питьём.
Мухаммед
Я живу в России и готовлю так ачму, все мои домашние любят ее. Спасибо за видео, мира вам и добра вашей семье.
To the Russian cook.
Sending love and prayers for all in Russian families
October 2022
🇺🇸💞🙏🌍
ونحن نعيش في سوريا ثمن هذا الطبق يكفينا ان نعيش فيه اسبوع شكرا لكم 😪
Bizim burda buna "su böreği" diyoruz. Elinize sağlık pek güzel olmuş. Ben de sizin tarife göre yapacağım🥰
🥰🌺👍
@@przepisy_od_olgi In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
Que rica receta Przepisy gracias por compartirla 💋💋💗 saludos desde Villa María PCIA de Córdoba Argentina
Ich werde es ausprobieren wenn ich Freunde zu Besuch bekommen! 😀
Спасибо за рецепт. Выглядет очень аппетитно. Желаю процветания вашему каналу.👍👍👍
Это очень, очень вкусно!!! И на завтрак и на ужин и в обед... 😆😀моя любимая ачма!
Watched fully friend and really amazing and delicious recipes stay blessed always dear
ПЯТЬ РАЗ В НЕДЕЛЮ... ХОТЬ БЫ РАЗ ПРИГОТОВИТЬ
ЗА РЕЦЕПТ СПАСИБО.
Это очень вкусно, но миллион калорий!)
Who cares if it's a million calories. I'm going to try it 😉
Приятно смотреть , Спасибо мастеру готовки , Главное без ногтей накрашенных и по 10 см . Радует !!!
Странно, канал кулинарный, а главное - ногти.Пожалуйста, расставляйте приоритеты правильно.
Я так поняла это мужчина готовил, так что о ногтях вроде не уместно...
Biz Türklerin su böreğidir. Merdane ile değil oklavayla daha ince açarız. Ellerinize sağlık. 🥰
Ела много раз в Турции,это очень вкусно,но не знала,как это готовится!Спасибо за рецепт!
Получилась грузинская ачма.
@@galinamaslova3267 In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
Mmmmm se ve delicioso gracias por compartir sus recetas la voy a preparar 😊🤗💐💐💐🇨🇱
Türk mutfağının meşhur su böreği👍
Bu böreğe bayılacaksınız 🌹🌼🥀🌷🌹💮🌹
Elinize saglık🇹🇷ğüzel oldu
АЧМА очень вкусное блюдо. 😍
Que deliciaaaa! Isso e uma obra de arte,perfeito espetacular, acho difícil conseguir fazer essa massa tão levinha
Looks yummy! Did you roll out all the dough?
Looks very delicious! Can’t wait to try it! Thanks for the recipe! Watching from the USA.
5 раз в неделю готовлю .....ну и вес у Вас 😁
Бедные домашние
Perfeito,deve estar muito saboroso!
Looks delish!
I kinda wanna try this out w lasagna 🤔
That was my thought as well.😊
Fajny przepis ALE BARDZO DROGIE SKŁADNIKI!❤❤❤❤Moja babcia nadziewała tartymi ziemniakami z pieczarkami, jajka oraz przyprawą do ziemniaków. Czasami dodawała do farszu mięso mielone , zielony koperek,pietruszkę. !!!!Pozdrawiam
Serio drogi 😂😂😂😂 jajka, mąka i dwa rodzaje sera . Leżę i kwiczę 😂😂😂😂
Hvala za divnu ideju.
Izgleda ukusno.
Probacu.❤️
It looks delicious. I wish I had someone to make it for me. I'm to sick and in bed. I enjoy watching you cook. Thank you.
💖💖💖
God Bless u my dear.I invite JESUS in to ur life now he'll do a miracle to u🙌
Get well soon
Maravilhosamente lindo.👌