ÜSTÜME GERÇEKTEN TANIMAM ADANA USULÜ DOLMA TARİFİ

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zeztinyagi iyice karıştırın dolmaları doldurunuz
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Hello. Today we’re making Adana-style dolma. Just like my mom’s. What do we have? We carved our eggplant. We carved our peppers. So, I’m going to add potatoes. What do we have? 4 or 5 tomatoes. I’m going to make dolma too. Let me put them here . There are 4, 5, 6, 7 of them here. My tomatoes were a little small. Another 3-4 onions. A quarter of a parsley. We also have 7, 8, 10 cloves of garlic here. A must-have. Our Adana pepper paste. Okay. We have sun-dried tomato paste, sumac, red pepper flakes, dried mint, and pomegranate syrup. Yes. Yes. So what are we waiting for? We also soaked our rice. I’ve drained it now. Come on. How do you make Adana dolma? Be sure to share your own homemade stuffing with us. I’m so happy. Different recipes, different cultures. I’ll start adding them right away. Here’s a spoonful of pepper paste. Look how hard it is in the tomato paste. It’s delicious. We ate it right away. We have three jars. It’s our winter preparations. We’re eating one. It’s fine. That’s how we like it. Let’s add some red pepper flakes. But I don’t add too much. We’re going to stuff pistachio peppers anyway. That’s hot, anyway. We’re going to stuff the hot pistachio peppers . Let’s add our sumac too. A teaspoon of dried mint. God, we added the mint. It smelled wonderful , anyway. Our pomegranate syrup is extremely sour because it’s made in this village. It’s made only with sour pomegranates. I won’t add that much. We’ll taste it. Heh. Everything. Add the oils like this. Let me add the oils. Yes. Let’s add the oils. Then we have olive oil. It’s a dark green like this. I didn’t think of it that day. I can’t quite tell the exact color, but it’s such a sweet green. Isn’t it? It’s not quite visible. It’s not visible on the screen. I noticed it that day, too. It looks black. We’ll also add olive oil while covering the dolmas a minute or two ago. My favorite pate. That’s when the flavor comes out, right? Should I do something like this? Should I? Yes. Let me put our ingredients away. Let me crush the garlic right away . Then I’ll chop it. Yes. Actually, we chop it, but this one brings out more flavor. This one delivers the full flavor. We have such a garlic press for every particle, my dear. It’s legendary, my dear. A gift from my sun, my dear. Greetings to Ankara. To the capital, Ankara. It’s so delicious. Look, look. Nur, you’ve stuffed the garlic in there too. I went overboard today. I normally don’t want a lot, do I? I don’t want that much. But that’s the special thing about this. There will be a lot of onion and garlic. How do you do it? What do you put in? Of course, different cultures are very important. Whatever you saw from your mother, I’ll do the other side of it, Nuran, on top? I’ll stuff it on top. I’ll crush that right away. I’ll crush it. Do you do it too? Oil is poured on the dolma. In fact, right? I’m definitely going to burn the garlic in this sizzling pan. That’s the absolute importance of Adana dolma . If it doesn’t, it ‘s not very well received. The smell usually comes from the neighbors, right? She did. She made dogma. They used to call it neighbors. We’ll put the oil on top of this. Nuran couldn’t get enough garlic today? I don’t know. It seems like I’ve overdone it . Okay, put the top on here already. Is that too much for the inside? It’s a lot for the inside too. Wait, I’ll put some in there already. No, the garlic is big too. Heh. It’s done in a flash. By the way, we have a dish with ice. This one’s on the side now. Yes. Wait for that. We’ll show you that later. And first, I need to quickly stir this so that every flavor reaches every point. Pepper paste, tomato paste. Since we’ll put more tomato paste on top, it’s in the oil. Yes. Onion, parsley, in that order. I’m making a filling like lahmacun. Lahmacun. This is more stuffed lahmacun. Look, these are 67 of our tomatoes. This is a real diet. Why would you ask? Because the rice isn’t that much, it’s all about vegetables. You’re not just filling it with rice. [Music] Should I do this with a spoon now? No. Let it mix well. Stir it. I didn’t add any salt, girl. Oh yeah. We don’t have lemon. That’s not lemon you see there, it’s bitter orange. We do have orange. I’ll squeeze some bitter orange. Yes. Because it’s bitter orange, it’s almost cooked. You pour it into the water like this. It’ll boil for about 5 minutes. At the last minute. Don’t overdo it with the salt, right? The tomato paste is salty too. Our tomato paste is salty, but we don’t overdo it. It turned out so good that the bread was already yellow, I mean , we also soaked it, I never cook the rice in it. It’s stuffed, wrapped. Do they cook it in sarma instead of dolma? Yes. We don’t cook it anyway. What good is rice ? The dolma is so soft by the time it’s cooked. Okay. Get your hands dirty. It’s done. Okay. The filling is ready. Nuran wanted some stuffed grape leaves, but she asked if I could bring it in from the leaves , so I said, “Don’t even stir it now.” That’s how we make it in winter. We make it in winter, right ? I thought, “If winter comes and it rains, it ‘ll be a lot of eggplants?” I said, “I said a lot.” Oh, look, did the refrigerator stop working? There’s nothing to be done. That’s the thing. It doesn’t stop. It doesn’t stop 24 hours. What kind? For example, everyone has a choice these days. There are so many options when it comes to dolma, right? Of course. What do you like? Among the stuffed and wrapped varieties. For example, my preference is dried dolma. Dry dolma, of course, is mostly stuffed dried peppers. Most people only pass by dried dolma, but of course, an expert will make it. People from Antep will make it, and you’ll eat it. You make it. It’s never the same. It’s never the same . Say how beautifully I make it. Product quality is important, but they really use quality products. Let them do it. My mother used to make it. You’d say you could eat the whole pot. Anyway, without sarma, it’s ready in a minute. What did she say about these preparations? Easy dishes. Dishes that are difficult to prepare in advance, but easy on their own. Also, this needs to rest after cooking. That’s the important thing. Cook for 30-40 minutes, very, very long. Turn it off. Go eat it, don’t eat it, definitely at least an hour , right? But we usually eat it hot. But we eat it right after it boils. It’s always been that way. Anyway, we made it early today, hope Nur rests. Wouldn’t it be nice if it rested for 202 minutes? Yes. We’re late for dinner, after all. I’ll make dishes like this early. But we have a bit of a time constraint in our house . I mean, I wake up early and cook, but it doesn’t work. It does. It works for my rooftop meals, but my goodness, the rooftop has also gone downhill this year because of the heat. The moment you say 8, the sun comes up. What was I frying before you got up, girl ? Yes. Weren’t you surprised in that place over there? Absolutely, when I woke up, I was saying, “Why did I make so many?” That must be autumn. No, not autumn, but spring. Spring. You know it’s going to be autumn in spring then. The mornings will be cool. Cloudy is enough for me anyway. It’s like this from here. Should I put the peppers on this side first? Which side should I put the peppers on? Peppers, quick? Peppers cook quickly. Peppers should probably be placed on top. Put them on the side. Buy this too. Lemons are very expensive this year, but they’re starting to come out. I understand they’ll be a little cheaper. Greens are starting to come out. You know, I said I love lemons, but that disappeared too. Is it really possible for someone who bought them for 70 lira, 100 lira, for 5 lira ? And lemons are getting old, and they’ve been sold for 10 liras now. Sunday, the 10th. I understand. Is it 100 lira per kilo? It was 100 lira. It’s 80, 70 lira. Now, when the greens come out, I’ll buy it for you when it drops to 40, 30, 20 lira. Come on, I hope. I couldn’t buy it for 30 lira because I loved it so much . I swear, I saw it. And I thought, without water, my money would be wasted. It’s new, actually. Don’t they cut it in the market? Don’t they show it? No, it wasn’t. We were buying it. I looked and noticed from behind. Yes. He took his hand and made as if to cut it. He didn’t. That’s when I got suspicious. It must have no water. They picked it up right away because greens are expensive . Girl, I was saying it was a little. Look, Nuran, and see. Oh, it’s not decreasing at all. I told Nuran it was a little. I swear, you’re welcome. I love that. It has to be very firm like this. Muran likes it firm. I like it soft. Yes. He liked the lentils without water. How angry is he when he adds water? The other day, a new follower of ours followed an old dolma recipe of mine. She really liked it. Our new follower has been watching the video for a few years now. She really liked it. Then she says, ” Isn’t there too much water?” I said, I was really impressed. Meral always says, ” You’re adding too much water, you know?” Well, these fresh eggplants and peppers give off their own water anyway. Yes. That’s why it’s not enough. Oh, you made it with the stuff. It looks so good. Eggplant with stems. I love it here. They dry it like this. I always pick and eat the stuffing here. They say they make this thing. They dry the green part and cook it. Does anyone know? We don’t know. I saw something like that. If it’s true, our neighbor had daughters when we were kids. They’ve moved away now, it’s been years. They would fry it and eat it . Where does the girl get that green ? I guess her mother has to force her to do it, she can’t throw it away. There are so many children, so little food. They’ve developed their own food. I used to want it, but I never ate it. How? It was so little anyway. How much can you possibly get out of it? And wasn’t ours something like that? The insides of eggplants. That’s what ours was. You make it with onions. It’s the same mushroom style. They eat it inside, but they also eat the stems. That’s all. I always wondered what it tasted like. I didn’t make it one day. It can be made for a girl. Yes, I do. I’ll try it one day. But we heard it’s rich in vitamins. That’s what they say. What can you do with the stems of these? They were doing something so weird the other day. Okay, we’ll pass. Look, it’s still finishing. Nur, the sound of the refrigerator will play until the end of the video . Yes, pepper, now let’s move on to peppers. You know, the less you try to make, the more it becomes, right? Okay. When you move on to peppers, do something. Actually, you were making this over a wood fire. Yes. We were doing it. What were we doing? They make dolma in a thing. In a basin. Because it won’t be deep, right? It won’t be deep. At weddings like this, in villages, it’s put in a basin. They don’t make a lot of dolma like that , but sometimes they would. So, it was in season. They also made things according to the season. Well, green beans and other vegetables were also made, right? Fresh beans. Actually, I always remember when I was a kid. Wheat rice and pilaf are great because they’re so lentil, but when I say “in season,” I remembered that they do those things too, of course, there are main things unique to the Island, summer and winter, but ring soup and buckthorn are essential, I’ll put two, put two, put peppers. Oh , of course, it’ll be delicious. If it’s too spicy, don’t touch it too much. I swear, it was burning somewhere just now. It was incredibly hot. This dish is going to be incredibly hot. Because I can’t even eat a tiny piece of that pepper. Just look at your hand, without touching it too much. Let’s see, we’ll put tomatoes on top, right? I’ll put tomatoes on top. Look at that smell. It’s delicious. Let’s not forget there are potatoes in this house. There are tomatoes. I can’t eat much of anything. Stuffed peppers, but I only eat this kind of stuffed pistachio pepper. I can never eat those sweet peppers, but if it’s pistachio peppers, I’ll eat 10. Is the girl gone? What stuffing? Don’t forget the potatoes , don’t forget them. I won’t forget the potatoes. You can skip the tomatoes. If there’s any left, I’ll take a look inside. You can use it as a lid. Is that what she’s saying? If enough, just make one. Huh. Three potatoes will actually be a little bit on the bottom. They’ll stay hard . Of course, of course. You’re right. One should be at the bottom. I’ll push it under from here. The other one always comes last. It’s like the potato isn’t cooking. If you get in another place, put it on top. You never use measurements. There’s no rice. There’s no measurement. It’s just eyeballed rice . You know, hand-calculated rice. You know, like, they make such a smart food and serve mere millimeters of this. Don’t believe it. There’s no such thing. It definitely depends on the rice. How many different kinds of rice are there? That’s not true. You adjust your taste anyway. If someone likes it, Deep uses the same rice, for example. Anyway, put this on top. Yes. Yes. Put it on top. That’s it. It’ll even work for our tomatoes. Maşallah. Look, look. Sir? It’s the exact measurement. Did we measure it? We didn’t. This time, Piren Nuran put it. You know, generally speaking, if there’s any left, keep it in the refrigerator. Make it again. Right? You can freeze it. It looks so beautiful. Now let’s make tomatoes in them. Do you know what I’ll do if there’s any left? Add potatoes, tomatoes, whatever you find, just like we do. Make a lot of food. What will I do? Put potatoes, sweet things. I’ve even stuffed tomatoes and green peppers. Whatever is left. Because once we freeze it, we can’t use it. Actually. There were eggplants too. They were on the side. I couldn’t fit a few in. There are eggplants right there. Yes. For flavor. And when you add tomatoes, it’s really good. Of course, of course. I have two eggplants right there. Yes. Let’s put them on the stove. Let’s put them on the stove. Done. Bismillah. That sound a little like something. Yes. Oh. Maşallah. Oh, let’s put potatoes, peppers, tomatoes, and when you say put potatoes, our pot is also a big pot. Yes. Not a little. And the water. Now we’ll add the water. Let’s add the debatable water. How much water do we add? We’ll look at it this way. You tell me. I think it’s enough. Because this is a watered-down ingredient. It’s all vegetables. A little soy will go down. That’s enough water. Yes. And close the lid. Let’s put the soul at ease. It’s annoying. It’s a lot, but it gets annoying. Let’s close the lid. That’s it. I’ll make the oil in a bit. Here’s what we do. The moment it boils, we’ll reduce it. It’s that easy. 30-35 minutes is enough. If you’re really worried, do 40 minutes, but steel. This is steel. Let it rest in the steel for an hour or two. Our dolma has been on for exactly 30 minutes. It smells wonderful. It’s spread like wildfire everywhere. Shall I show it like this? Shouldn’t it lose its flavor? It turned out great. Great. So, it will be 40 minutes when we add the oil for 40 minutes. [Music] The smell of our garlic will come first. Has the smell developed yet? It hasn’t. Wait a little longer. That tomato paste is too much. H, it’s here. Look. Yes. Well, our dish already has a lot of tomato paste. This oil is definitely used in our sarma, dolma, ring soup, and topalak. Another thing is noodles. Yes. Let’s also make noodles. I think Ms. Nuran Sevim said that. We actually make noodles, but we don’t like them because we don’t. Yes. Yes. We couldn’t make them either. They smelled wonderful with the tomato paste, and that’s the dried mint. Isn’t that dried mint in this noodle ? It’s dried mint. Yes. Yes. Did you think it was something? Did you think it was thyme? I thought it was thyme. Oh, it smelled. Yes, that’s the specialty. That’s what I’m saying, this is the oil in dolma, sarma, topalak, ring soup, and my noodle soup. I wish you could smell the oil. In our villages, there’s always this smell. Let’s pour it into the famous dishes right away. Shall I add a drop of water, Nuran? Let’s get it evenly distributed. That’s fine. We added so little to the sauce. You see how it looks. Nuran checked me. There’s still not enough water. Pour it out. Call it a pan, huh? Let it all go in. Let it go in the tray. I love dipping bread in this dish. I should eat the bottom of this. It’s fasting time, all of a sudden. I don’t know why, I thought, how are we going to eat it? I was going to dip the bread in it. Look, the important thing is, the dolma has finally found its place. Yes, our meal is ready. I hope you like it. Sending greetings and love from Adana. It’s time to rest. I’ll put it on the screen. It’s already cooked. I’m just not taking it out because it’s going to rest. Even if I put it on the plate, it wouldn’t have a plate. Well done. Exactly 40 minutes. Bye. Bye. See you.