🟢ASIRLIK TARİF İŞTE BU KADAR LEZZETLİ OLUR💚DENEYENLER BAYILACAK.EN LEZZET TARİF.

Hello everyone, welcome to my channel. I shared an exquisite regional recipe from the Şanlıurfa region today. I can call it a centuries-old recipe, if you like. It's very simple to make. For the first time Even a casual viewer will easily understand this description. Easily with materials available at home It is a recipe you can prepare. First, I start by immediately kneading the dough. For Hamuru, first add 2 eggs to 1 bowl, a little less than half a cup of sunflower oil, I added half a cup of yogurt and one teaspoon of salt. Materials Perfectly, beautifully everything after mixing then I made a mistake. I added a total of 5 cups of flour. I will add half a cup of water. That is, first I check its consistency. Then half a glass of water will be sufficient. An additional 1-2 tablespoons may be added. Now I'm starting to knead the dough right away. Not too stiff a dough, not too soft either—just medium. It should be a bit more doughy, just a tad more like mantı dough. It needs to be soft, both to eat and to make this recipe really You'll already see at the end of my most enjoyable video a splendid one There really is a visual feast here—truly worth experiencing without a second thought, with your whole heart. It is a regional, centuries-old recipe you can enjoy with ease. You can see the consistency of hamurun. I kneaded it nicely for about 3-4 minutes. As I said, it won't be a very stiff dough. It won't be a very soft dough either. The dough should be medium soft. The measurements I provided will be exact. I will let it rest for 20 minutes with the cover on. While resting, I immediately start preparing my inner lining. I've just seen it this way, with a handful of walnuts in a glass As you can see, I started cutting it into small pieces with a knife. I will use 600 grams of medium-fat ground beef for the filling. As you can see right now, without gaining any weight I'm starting to sauté with my own oil. After the minced meat is sautéed, one tablespoon I'm adding butter to it. Since the minced meat has been fried, you can now turn off the stove. As you have just seen, immediately afterward I'm adding the spices and seasonings. I will use only black pepper. That is, approximately half a teaspoon of salt. I also added black pepper using the tip of a teaspoon. I'm turning off the stove right away. About Vuru as 20 minutes throughout It was borrowed. Now I will immediately start sorting the beads. Again approximately 5-10 before the mother I will keep repeating it for a second. Then I will start separating the small patches one by one. I will make a total of 25 beze. Prepared my little one who is old stoves seen As you know a tray I loaded it nicely. to the tray for fear of sticking. Then I roll it with my hands until it becomes smooth. As you can see, it's extremely fast. I rounded all the patterns in the figure. Now, covering the top approximately I will rest for 20 minutes. I will immediately start opening it. About 15 or 20 minutes have passed since then. Bezeler rested very nicely. Now I'm immediately starting to prepare mouth punches quickly. Of course, the filling must definitely be cold. This is an important detail. while performing a nice dough rolling process, I will It will not tire or force the bench too much. I unloaded a little bit, got some help from it, and As you can see, coffee is being served quickly I opened it a bit wider than usual for this operation. I only took a second; now I'll show it to you right away I am not accelerating at all right now here. As you can see, it's very easy. I'm doing it as shown, but after a little while I'll show you more I will also show you in detail how I did it. As you can see, just seconds I performed the closing operation inside it. This process is extremely easy. It's definitely not difficult. As you can see, with my fingers I've already baked a lot of dough. Here it is, so easy to make. Hamurun this side shouldn't be too thick, as you can see I easily took the excess here by pulling it like this. You can also do this cutting process with a pair of scissors if you wish. And right away, I will explain it to you in greater detail I want to show it. As you can see right away, I've put in a large amount of filling. I layer them like this. After pressing it down, I'm compressing this area firmly with my hands. As you can see, I'm layering the dough like this. Even after pressing down, I further thin it out by pressing firmly with my left hand. As you can see, it's extremely easy to make. You will perform this task within seconds. After heating the sunflower oil thoroughly, as you can see I'm immediately starting the frying process, making sure the drawings go underneath. I'll fry them until they become like these. It's a recipe that must be served hot, straight from the oven. Therefore, please eat it happily after it has turned red. It will definitely harden if you leave it sitting. First, I take a filter. If there's excess oil, it will drip, but you'll see it shortly afterwards I will show it to you in great detail, and I will also show it to you up close. It definitely won't absorb oil. Therefore, you can prepare this recipe with a clear conscience. You will greatly enjoy it, and everyone who eats it will They will greatly appreciate it. I would like to open one right now and show it to you. As you can see, it is generously filled with various ingredients, hamuru extremely delicious, light and crisp dough. As you can see, it never absorbed any oil. You can enjoy lemon with delight. I've already prepared it on the presentation plate. Exactly. present it this way for your guests You can do it; the weather is very dark. I turned on the lights a bit, look, you can see them now As you can see, the dough is very nice and definitely did not absorb any oil inside. so delicious, with plenty of lemons You might say, "The walnut is extremely beautiful." It suits you; you can use it generously. You won't even be able to count how many you've eaten. You won't be able to get enough of the food. An excellent recipe. A centuries-old recipe. I hope you try it too and like it. That's enough from me for today. Wishing to see you again in my new video tomorrow. Goodbye for now.