How To Make Kumpir | Turkish Version Humble Baked Potato Recipe With A Special Cooking Technique!
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- Опубліковано 7 вер 2024
- Today, we're going to make one of the most beloved streed foods in Turkey - Kumpir! We're adding an extra layer of specialty to this simple baked potato recipe with a unique cooking technique. The recipe is easy to make, and the taste is simply divine! Whether you want to impress your guests or enjoy it all by yourself, this recipe will surely surprise everyone. So, let's embark on this flavorful Kumpir adventure together!
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Kumpir with Smoked Meat
1 large potato
1 teaspoon butter
1 good handful of grated, easy melting cheese (burger cheese, cheddar cheese or mozzarella)
6 slices of dried and smoked meat (bacon, beef jerk or any kind of meat you like would do great as well)
1 teaspoon tomato paste (you can use tomato sauce or pepper paste)
1 small green pepper, finely chopped
1 sprig of spring onion, finely sliced (or chives)
1 small pickled gherkin, sliced
A pinch of salt
A pinch of freshly ground black pepper
To garnish,
Crispy onions (any chips work great)
1 large potato
1 teaspoon butter
1 good handful of grated, easy melting cheese (burger cheese, cheddar cheese or mozzarella)
1 sausage (any kind of sausage that you love)
2 heaped tablespoons of American salad (you can find the recipe down below)
A pinch of salt
A pinch of freshly ground black pepper
A pinch of hot chili flakes
For American salad;
1 good handful of fresh peas (alternatively, use frozen or canned peas)
1 small carrot, chopped into 1 cm dice
1 pickled gherkin, chopped into 5 mm dice
1 clove of pickled garlic, finely chopped
5 slices of dried and smoked meat, finely sliced (bacon, beef jerk or any kind of meat you like would do great as well)
3 heaped tablespoons mayonnaise
2 pinches of salt
A pinch of freshly ground black pepper
• Preheat the oven with upper and lower heat and without fan to 250 C (482 F).
• Wrap the potatoes with foil backed parchment paper or regular parchment paper would do great as well.
• Place the potatoes in the bottom of the oven and put a tray on top of them. For the perfect kumpir oven, the bottom and the top of the potatoes need to be touched by both the tray and the bottom of the oven.
• Bake the potatoes around 1,5 hours until they become soft inside. If you are in doubt about your oven’s performance like me, switching the place of the potatoes several times always helps for an even baking.
• During the last 10-15 minutes of baking, it’s time to prepare the ingredients for your kumpir fillings.
• When the baking is done, take the potato out of the oven and place in a dish. A small, rectangle dish will help to handle the potato.
• Make a big and deep cut along the potato lengthwise while it is still hot
• Add the butter, grated cheese, salt and black pepper. Mix until the mixture becomes creamy. Spare some grated cheese for later.
• So far, this is the base for kumpir. You can fill it with whichever ingredients you like. To give you an idea, here are my two delicious options.
For kumpir with smoked meat:
• Cook the smoked meat slices in a cast iron pan on medium heat until they become crispy.
• Add tomato paste, green pepper, spring onion, pickled gherkin and grated cheese into the baked potato and mix well.
• Chop the crispy, smoked meat and sprinkle over your kumpir.
• Sprinkle some crispy onions or any kind of chips to garnish. It is time to take a big spoonful of your kumpir.
For kumpir with American salad and sausage:
• To make the American salad, boil three cups of water in a saucepan and add a pinch of salt.
• Add the carrots and peas into water and boil for about 5-10 minutes, until the peas get brighter first and then go back to their original color again.
• Drain the boiled carrots and peas. Add a pinch of salt and give them a mix.
• Combine the pickled gherkin and garlic, smoked meat, mayonnaise, black pepper and boiled carrots and peas in a bowl.
• Cook the sausage in a ridged cast iron pan on medium-high heat for 5-6 minutes.
• To assemble the kumpir, spread the American salad on the potato and sprinkle hot chili flakes.
• Slice the sausage and place it on top of your kumpir. It is time to go crazy with it!
My son in law is Turkish. I am always looking for techniques and recipes for food that makes him feel more at home while here in America. I am retired. Both he and my daughter work full time, so I have more time for this. Thank you for your inspiration. I have traveled to Turkey and love your people, your country, and your food.
Awww, what a lovely gesture 🧡🧡 love from Turkey
We all in the world are the same... lovely people. It's the news media that convinces you it's different.
Awww you're such a kind and caring mother in law. A rare gem.
you are a kind lady. love from Turkey...
Such a sweet and thoughtful mother-in-law. He is a lucky man. 😊
Aww i miss sitting by the mosque in Ortaköy eating my Kumpir and enjoying the view 🥰💕
We all do
@@Refika Old good day's 👌 😋 👍 😀 😊 😎 👌
I ate it there too 31dec 2019😅 rung 2020 with kumpir in hand. What an year it has been since then🤣🤣
Indians trying Kumpir here get their reaction.
ua-cam.com/video/_CjBCTayhZo/v-deo.html
Very comforting for all of us men when you said " size and shape doesn't matter"
It matters
It was sarcasm 🍄🥖🍌💧
that it´s comforting, shows so many details about you :D
@@kingkong2415 well sausages are food .. They shouldn't be discriminated on shape or size..
Like i have never said no to a doughnut that a big hole ... As long as it tastes good , food shouldn't be discriminated..
@@sharlondsilva 😅😆😂👉👌
"The Refika sausage. It's a bit big...but as we know it's not the size and the shape that matters". Thank you Refika for starting my morning with a good laugh. Oh, and in America we call those "loaded" potatoes. Stay well.
"Boyu değil işlevi önemli" dedi ya la :D
Ellere döktürüyor refikam
I missed you. You are someone who i know though I don’t know you in person but Like a cousin or sister in a family, with whom you can only make smart arguments and respect them without them asking for it. Your narrative throughout the videos is always heartfelt. You are a celebration of confident woman. Always be this real, world needs more people like you. Stay blessed.
Same feeling
I have subscribed just now... only because of the person she is... she gives good vibes... feel like supporting her.. all the best
U r amezing chef all recipy lovely
The reason why you can touch the foil and not burn (even though it’s right out of the hot oven), it’s because the foil has low mass and low specific heat. So when you touch the hot foil, only a small amount of heat is transferred to your fingers.
This is also the reason why McDonald’s tells you that the filling of the apple pie is much hotter than the wrapper... the wrapper is not as hot as the filling which has higher mass and higher specific heat.
Thanks for sharing! Never knew and always wondered.
dude you are my kind of people🙌🏼🙌🏼🙌🏼
kcl060 - glad I could help solve the mystery! :)
miss maril - glad to hear!
Or in other words, high "heat capacity".
We have so many influences from Turkey in Montenegro.. kompir or krompir is how we call potatoes.. so happy I found your channel Xo
I tried montenegron one, and i like it. Greetings to you! From turkey.
@@srgn8689
Aww.. so similar right? Greetings (Salam) to you too! :)
Well refika said that kumpir comes from the balkans
So I guess we have kumpir from you guys 😂
@@melvicci yes, its almost same. Laku noć To you :)
I so wanna come to turkey and binge eat all the street food and learns something from you
Very good plate Refika!
greetings from Greece
fast food i would actually feed my kiddos.. 👌🏻 hahaha the russian salad story explains why my grandma (turkish from northern macedonia) called it like that.. 😅
Mustry solved 😘
We call it Russian Salad in Spain too!
@@dogcatfamily2476 And we russian call it Olivie by the name of the french cook worked in Russia
İn Azerbaijan (also most of Post-Sovet countries) we have this salat.Here we call mostly "Capital salat" ( " Capital" is for Moscow).
I adore your foods and my family also loves the recipes we've tried!
Kisir, Menemen, and lavash have become staples in our home, and we can't wait to add more of these tasty dishes!
I made Sucuk and it barely lasted 2 weeks! Time to make more in fact!!!
Love you, love your show, keep the deliciousness coming!!
Connecticut-USA
Dear Refika,
I used to live on Istanbul 12 years ago and personally I had one of my best food experiences in my life there. I immersed myself into the Turkish culture and met by best friend there as well. She can vouch for you about how I would always go off to my solo food adventures to find the best balik ekmek or iskender around the city. My granny neighbour would always bring traditional Turkish treats during the time of festivities.
Finding your channel was by chance, and I was mesmerized. Not only you are soooo very charismatic on screen, you make the recipes very friendly for non-cooks as well. I feel I can finally tackle these dishes and try to reminisce my days from another time. Thank you.
Also, I love how Bahar and Tunç ask questions behind the camera. The chemistry is there and the interaction between you guys makes me feel that I'm right there in the kitchen amongst friends watching you cook. This is how it makes me feel. The only downside is that I don't get to eat it :(
Anyways, thank you and congratulations for the awesome work from you and the team. I think what I was intimidated about Turkish cuisine is not the cooking itself, but understanding the spices and the chemistry of the sauces. Because everything else is pretty much universal. :)
Ah, the kumpir one definitely made me think about my late nights post-bar/disco trying to find our favourite kumpir store down Istiklal....
I'm American and I've seen this salad we call it Russian salad too. This looks great. Please do make a video on the sausage. I can't eat preservatives and I'm learning to make a lot from scratch. I've always cooked from scratch but never realized how much I bought premade. Love your videos. Thank you
I´m a chef from Croatia and I must to tell you that you are so original. Bravo! I really enjoy watching you.
I regret not watching you before and not visiting your restaurant when I visited turkey.
I’m surely trying your dishes when I come again love how you educate ppl on cooking techniques
Do you have a restaurant Refika! Plz tell us where it is. I would love to visit. Your hummus recipe I made was awesome. Love you 😚
Refika abla, I'm really happy to read these beautiful comments from people around the world. I really appreciate your effort to show our cuisine and culture to the world. Greetings from Istanbul:) I wish you best!
The more I watch your videos, the more I appreciate the closeness that you and Bahar have! I get a very warm domestic feeling whenever you finish cooking and give her a bite of the food.
Reminds me of my childhood at the beach in the aegean coast
Hello Refika! Sooo yummy recipes. In Hungary potatoe is called Krumpli, very similar to Kumpir. All the Best and keep on posting such amazing videos! Lots of love from Hungary!
Indians trying Kumpir here get their reaction.
ua-cam.com/video/_CjBCTayhZo/v-deo.html
I live in the northern part of Hungary and we sometimes call potatoes "Kompír" so that is really interesting :D
Selam Gabriella, we have very common words. And I thinking we have common roots from Middle Asia. We say for your nation "Macar", you say for yourself "Magyar". Love and respects from Turkiye to Macaristan.
You’re the Boss! I am going to make this now! Please do a video on Refika “ neither size nor shape matters “ sausage
Turkey looks so BEAUTIFUL. Turkey & Greece are my #1 & 2 places I want to visit b4 I die. I am in Texas USA
This looks delicious. Everything I have made following your techniques and recipes has been so incredibly delicious. I made more hummus yesterday. I'm obsessed with the hummus! When this virus passes, I'm want to come to Istanbul. I don't know much about my family's heritage, but I sure feel a connection with with your food. Thank you for sharing your recipes and joy with us every week!
Turkey always welcomes you dear lady. greetings from istanbul.
In Perú -South America, we have the same salad and we call “Russian salad” . I love 💕 your channel .
Thank you lots of love to peru
Actually in Turkey it depends on people. For example I prefer to call it as Russian salad but some people call as American salad.
Original name was Russian Salad also in Turkey but as Turkey became NATO member on cold war era, name turned from Russian Salad to American Salad. Like Frankfurter changed to Hot Dog after WWII
Peruvian foood is sooo good!!! LOMO SALTADO 💝💝
Russian salad is originally olivier salad. Its a very popular salald in pakistan... I make large quantities of it for dinner parties. We include shredded raw cabbage, boiled carrots peas, potatoes, elbow macaroni and diced apples, chopped pineapple and golden raisins. We use equalnparts cream and mayo and lots of tinned pineapple syrup and a touch of sugar with the salt and pepper. You try it this way and youll never go back!!!! I guarantee it.
Greetings from germany. You've got a creepy timing. Everytime my Friend and I discuss mediteranean, turkish or arabic food you have a video on the same day ready for us for that exact topic. :-D Great videos and thanks again for helping us having the best hummus :-)
The best thing UA-cam algorithm did to me in this lockdown!
I'm really happy to watch your videos , tried some myself! Thankyou Refika❤️
And your whole crew 😊
I remember having this 20 years ago in the streets of Istanbul, so fricken good! 🤤🤤🤤
In Denmark we call the recipe you're making for Italian salad. Mainly because of the colors in the salad. But in Denmark, Russian Salad always contains red beets. Either pickled or cooked, so when I saw this video, I HAD to look up why it's called Russian Salad
Refika, those potatoes looked delicious !
Your cooking has been inspiring me since a month and my husband seems to be liking it !
Sending many hugs to you and Lovely Bahar.
Oh and give a big gentle cuddle to your old snoring dog for me please . Take care !
I like all your receipes , luv Turkish people . Will definitely try this one also 👍
I like your channel, you are so bubbly and love your Turkish recipes.
Thank youuu 🙏😘
@@Refika You are so welcome bubbly from Bangalore, India.
Great loaded potatoes, I actually love it loaded with BBQ brisket on top, also with sausage and peppers, also with Pot roast!
Love it. The Turkish kumpir set up reminds me of Subways. This is definitely the healthier version though. What's not to love about baked potatoes with cheese and butter.
Can't wait for the garlic pickles video, and the Refika sausage one too.
Thanks again for the laughs, and for making me hungry...
Greetings from New Jersey, US- 💖 Baked potatos (Kumpir) Grew up on them and what a comfort food. Love your channel. Still cannot find a Shimshir spoon around here. Trying.
You can find shimshir Istanbul Bazaar in Paterson nj
Wow ... it's mouth watering and seems delicious.. I am definitely going to try it.. thank you for sharing...
You are female version of Gordon Ramsay.. I love your style. God bless you..
I "found" BAKED potatoes when I was 20 and visiting a friend in the UK. She made them in the microwave because they eat up too much electricity for that 1 1/2 hour in the oven, and they are the only reason I regret getting rid of my microwave for health reasons. I could live on baked potatoes alone if I had a microwave... We "don't do" big baked potatoes um Portugal, we bake small ones instead, in smoldering ashes ( old days old ways) and then take them out, brush them, smash each one with a punch and drown them in olive oil, chopped garlic, a bit of sea salt... they go by the name of "batatas a murro" . Glad to revisit the concept of big baked spuds with you, my mouth is watering. Thank you so much. Embracing you all, from Porto ...
Your English is amazing, everything was loud and clear. Thanks for the recipe, much love from Egypt.
One of the most prominent quality of a chef is that he/she can do in their way of any dish, I am gonna do same in my way. Love your way of explanation, thank you for sharing
Looks so wonderful! I love to eat a piece of the baked potato 🥔 skin with each bite. That’s my favorite part of a baked potato...so much flavor it adds to the other ingredients! When I was little, I would not eat baked potatoes at the dinner table. I would eat everyone’s potato skins!
We have many influences from Turkey (in Romania).As you know Refika ,we have a huge long history if I might say so(Romania and Turkey).So potatoes are cartofi/krumpi.We also use the word bereket and others. Even our countries used to be enemies for hundreds of years,now we are living in peace.Thank you for all your lovely recipes and for your good mood!You are just great!
Im from Malaysia we have lots of turkish food here. Lov them . Lov Turkey.
Honestly girls. Your videos are my Sunday morning treat here in NZ.. watch the advts. for you. Hope it helps! We have that salad here. It is old school and, if I remember, the Russians get the credit.
Truly, i don't trust skinny cooks.
She is great fun, i love her cooking and her light hearted humour. I want to visit Turkey!
Love you..You remind me of my young day's.. .Every recipe you show it reflects pure passion ..And I always love the multicolored beeds chain you wear.. Stay Blessed.
Thank you.. you get blessed
Love your recipes! Thank you so much for energy and amazing food. When I was little, my mom used to do baked potatoes just like that with butter, salt and pepper. And my dad used to make bouf salad, which consists also from boiled peas, carrots, potatoes, salted pickled cucumbers/vinegar pickled fiber, homemade mayonnaise and boiled beef (bouf in french), lemon juice, optional boiled parsnip and/or parsley root, salt and pepper. This salad is very known in Romania.
Hugs and kisses from Romania!
PS : the salad that you made we call it Russian salad as you also mentioned ! :)
Love feeding the baby bird sweet camera girl :D
Hey Refika, Another great video! I wish we could get Cyprus Potatoes here in Indonesia, unfortunately, the potato's here are very waxy! Generally, I like to do them twice baked, scoop out all the inside while hot and then mix with butter, cheese and various fillings then back in the oven... Very "Yummy"...
Please do a video on your way of making sausage, would love to see what you pit in them!
You have become one of my most favorite cooking channels, great balance of personality, cooking method and recipes...
Much Love and happiness to you and your team... Fred... Indonesia...
P.S.: Getting the the right ingredients from Europe is what I miss most living here in Indonesia!
Thank you for the videos; I enjoy them so much! We Americans do so love our baked potato. We give the raw potato a couple of good stabs with a fork before baking, to enable the potato to release some steam while cooking; they can explode in the oven otherwise, and I have had that happen more than once. Also, to get a really crispy dry skin, do not wrap the potato or put any butter or grease on it; wrapping or putting butter on it again does not allow he steam to escape and the potato skin just steams between the "meat" and the wrap/butter. If they are wrapped you end up with steamed potatoes, not baked potatoes. These looked sooo good, tho. Thanks again.
You are your camera friend are such a treasure. Yes in the States its called loaded. But, your video on hummus was a learning experience. Thank you for sharing your expertise. And your hummus was perfect.
Greetings from New Zealand💖
You are hilarious
Love watching you
We call it Russian Salad too in Costa Rica ( Central America) I love your recipes
Just got back from Turkey... amazing experience... food is love.. can't wait to come back
When I was Istanbul I had a fantastic Kumpir while roaming the streets early one evening. it was loaded with topping and was huge! I will never forget that! DELISH! Also, I noticed your turkish towel hanging off the oven handle. I just ordered my turkish bath towels from Istanbul and they just arrived last week. Without a doubt, hands down they are the best towels!!!!! I love everything turkish......I miss the markets! Thank you for another great recipe!
Thank you Diana they are
Really good in the kitchen too.. since they absorb water and dont leave any mark.. we are all missing wondering around carelessly.. hope wvwrything will be over soon and we become more aware of the simple beauties of life and we live our lives in a different way😘
Looks delicious and satisfying! I think the dried meat is an equivalent to the "American Pastrami" (which is thin slices of a smoked meat bright in red color) which looks same as the dried meat used in this video. Simple and hearty meal! Thank u for the idea!
Absolutely love you & your recipes! You explain them so so well and you have an amazing passion for Turkish food. Lots of love from Malta xo
Here in Argentina we make the same salad and call it Russian Salad too!!!
Awesome recipe. Will definitely try. Thanks gor sharing.
Hi, new subscriber here 😊I'm from Albania ! love your channel, we got pretty much the same cuisine INshallah one day i will come and visit Turkey 🤗
Thank you Refika! Kumpir is my favorite street food. I found your channel a few weeks ago and I love it! Please share your sausage recipe too. Anyway: here in Hungary we have a very similar salad called French salad. The only thing we surely know about it that it is NOT from France. :)
Hahaaa super feedback 😘🙏🧿
Hey Refika! Big sausages are the best kind of sausages 😂 I love your humor and your channel! Love from New Zealand xx
In Spain we also have that salad, and we call it “Russian salad”. ;)
This is the best street food for me. Especially in Istanbul I got the biggest and delicios kumpir . Thank you for sharing
Interesting... where I come from (Slovenia) we call that salad "French salad" :)
I love that you do these street food and home cooking stype recipes.
I mis kumpir so much! When the Olympics were here in Vancouver, a branch of a turkish Kumpir chain opened downtown, we went ther 2 or 3 time a week for months but 2 months after the Olympics it closed, so sad, it was soooooo yummy!
I think it was called Mr. Kumpir! It was so good, alot of.my friends and I were sad when it closed.
It's Russian salad in Greece. Luv 🍟
Everywhere it's called Russian salad. It was the fear of sounding communist, made people call it American salad. Ridiculous isn't it.
We call these loaded baked potatoes and they are a family favorite. So yummy! I am going to try your American salad, too. It looks like our potato salad, minus the potatoes.
Hi ,
You have very good recipes ,I feel very happy and hungry when I watch your videos .. really good food you cooked always ..
love baked potatoes! Im vegan but love to have them with vegan cheese and broccoli or with some vegan chili! I continue to be amazed at how passionate you are and how much you teach us about turkish and world cultures.
Oh my hat.... never again just a plain baked potato for us... making it for dinner tonight... thank you for your lovely channel. With love from South Africa.
one kind Turkish man had a small but cozy cafe in the old town of Warsaw serving kumpir and lentil soup. Oh, man, how delicious was it! I was heartbroken seeing him closing the cafe one day =(
thank you for the recipe !
You exude such positive energy. It makes me keep watching your videos in a loop. Keep shining!
I do love a good baked potato (or baked tattie as we call it in Scotland).
Sometimes to speed things up midweek I microwave the potatoes for 10-15 minutes first, then rub them in olive oil and salt and finish them in the oven. That crisps up the skin, gives it that baked taste and speeds the cooking time a lot. If I feel like being extra "posh" I slice the potatoes in half, scoop out the insides and mash them, adding butter, oinions, mayonnaise, cheese and some herbs/spices, while the potato skins are crisping in the oven. About 5-10 minutes before they are ready I then either spoon, or if I'm feeling fancy use a piping bag and refill the potato skins with the filling. The cheese all melts and if you've roughened the mash filling with a fork, or used a piping nozzle with teeth the thin edges of the mash brown and go crispy. Very tasty and I'm making myself hungry thinking about it.
Think my favourite filling for a baked tattie is a layer of macaroni and cheese with haggis on top. :P
Would love to see the video of how to make the sausage, you made me laugh with your comment. :D
Your tatties sound wonderful also !
@@louverousse9023 Thank you Louve, think many people overlook the humble potato, but if you treat them properly they can be the best part of a meal, if not the whole meal itself.
@@Getpojke Oh I know they can ! We love potatoes in my house, steamed, fried, loaded , baked. salad ( Let's not forget potato salad s lol ) , grated and done in the pan with sometimes some cheese or an egg on top . Simple but so good !
Always look forward to the first crop !
@@louverousse9023 Thanks for the recipe. I will try that. I absolutely love potatos.
Selam Refika Hanim, could you please do another Mezze Part 2 video. These are my favorite, Şakşuka, Çerkes Tavuğu, Hatay Ekşileme, Köpoğlu Mancası, Babagannuş. I know nearly all of them are Eggplant based but I just love them. Sevgi ve Saygilar from Germany!
I would love to see a Turkish sausage making video.
It's impossible for me to experience most of their flavors where I live in the US. I'm too far from the city so I can only find a few different kinds of sausages most of them don't taste the way they should. Like bratwurst. I grew up with my family getting them from a butcher who's family came over to the US before WW1. They were in business almost 100 years when they closed shop.
I've been searching for those flavors for almost 10 years now. I've become very interested in cured and smoked meats along the way.
In Germany there are Turkish brands like Egetürk and Gazi... may be they are also in Usa availible. Just browse these brandnames...
Thanks for all your great recipes. I've made already a couple of them, and they never disappoint. Keep on posting and stay healthy!
Looks so delicious! I regretted not trying it in Turkey! I am going to try it one of these days! Love your recipes and videos always!💕😋
❤❤❤uffff yummy....Refika dear, you sre so talented you make everything you do so beautiful tasty( l haven't tasted it), but l have zero doubt it is fantastically delicious , because it is you who made it😍😘🤗😍 💜💜💜
Oh my goodness this recipe is sent from heaven! Love you guys
I love this recipe! You could also take the content of the potato and put in a bowl, mix it with everything else and then put in back in the "shell", that way you can make sure everything is properly mixed and you don't get to eat just potato when you get to the bottom.
Great video Rafika! Looking forward to the next one.
Thank you very much.
Soooo delicious and made with such love and concern thank u for brightning the concept of cooking to me😀
Love your cooking style. Thank you for sharing.
Thank youuu
Refika darling you make it look so easy and delicious . It’s not fair that I’ve had my dinner already because I want what you are having 😋😋😋😋❤️❤️
Hey Refika, I just found your channel this morning. Thank you for sharing your love with the world. Love from Sweden... I'm a New Zealander who now lives in Sweden. Thank you for using English! :)
Thank you so much for this video!! I make American style baked potatoes and always try to turn it into kumpir so this definitely helps!! 😋
Actually we call this salad an «Olivier/Оливье». It also contains boiled potato and white onions, everything chopped into the small cubes ;)))
You rock, Refika👍🏻With vegan greetings🙏🏻🍀💚
It looks so sumptuous 😋
Love from India❤️
Always inspiring. Always want to go and make your recipes right after. Love it! Thank you!
Oooo thanks a million 😘🙏
Just recently discovered your channel and i am so glad i did. You are one of the sweetest person and go out of your way to help people out with great recipes. Lots of love💙💙
Thank you.. you are the sweatest I am kuat a mirror.. 😘🙏😘
Hi Refika, thanks for providing me with a laugh this morning on your sausage views ! I hope you’re all keeping well and safe.
You need your own show on Netflix 👌❤
I m so proud of that you share our kitchen culture to the world🥰.
It was really necessary. I was so sick of recipe questions from my foreign friends now only thing I m doing is sharing your channel link 😅
Love anything with potato and love this.
Ive had this salad before but in Sweden, I don't remember what it was called...Im from the US and I have never had it in my home country haha.
Love your personality and the new foods you are bringing to my life💖💖
During this pandemic, I have been itchy to see new culture, colors and food...you have brought this to me!
Тhis will be great with sucuk and pastirma as a Cypriot Turk Refika please show potato recipes from North Cyprus do you think they are the best?
Oh this looks scrumptious, you just made my life easier, won’t have to think what to do for dinner tonight….this is it.
This was lovely!! Thanks for brightening my day as well!!! I really love your videos, and can't wait to try some!
Greetings from Malaysia...
Wow, that looks delicious... really appreciate your effort to share this great recipe...wish u more success, keep in touch...
Wow. Ur recepies are amazing.....
I am from PAKISTAN and love your Turkish food gona try it