TEKİRDAĞ’DA NE YENİR? (Tarihi lokantalarda şehrin en sevilen lezzetlerini denedik)

TEKİRDAĞ LEZZET REHBERİ – Tekirdağ Köftesi, Kadı Göbeği Tatlısı, Karadeniz Döneri, Hindili Çorba

Tekirdağ’ın merkezinde nefis bir lezzet rotasına çıkıyoruz. İstanbul’a yakınlığıyla bilinen şehirde, coğrafi işaretli Tekirdağ köftesinden sipariş anında hazırlanan çorbalara, şehrin en eski Karadeniz dönerinden hayrabolu tatlısına ve İstanbul yolunda ızgara etlere kadar onlarca lezzeti Onur Ziya Demir’in izinde keşfediyoruz.
Trakya mutfağının özgün lezzetlerini bulabileceğiniz bu videoyu beğenmeyi ve kanala abone olmayı unutmayın. ❤️

Giriş: (00:00)
Balkan Çorba & Güveç Değirmenaltı: (02:55)
Mangal Döner: (16:41)
Abdi Özcan Tekirdağ Köftecisi: (27:22)
Pey – Tat Hayrabolu Peynir Tatlısı: (35:08)
Sülün Köfte Salonu: (46:38)

Ayaküstü Lezzetler Kanalına Abone Olmak İçin→ https://www.youtube.com/channel/UCVR8Fd0umV7PS7WryggxaDQ?sub_confirmation=1

Bölümler | Ayaküstü Lezzetler → https://www.youtube.com/playlist?list=PLmMZQOx6zrcJrHaZSy_CRMojJGOFCAtOd

Ayaküstü Lezzetler’in bu yeni bölümünde aşağıdaki işletmeler yer almaktadır. Hiçbir işletmeyle iş birliği yapılmamıştır. Tattığımız tüm lezzetlerin fiyatlarını video içinde belirtiyoruz. Videonun çekim tarihi ile yayın tarihi arasında zaman farkı olabilir. Bu süre zarfında ürün fiyatlarında meydana gelebilecek artışlar nedeniyle, paylaştığımız yemeklerin fiyatları değişebilir. Bu fiyat artışlarından Ayaküstü Lezzetler sorumlu tutulamaz. (Fiyatlar, 10.10.2025 tarihine aittir.)

– Balkan Çorba & Güveç Değirmenaltı – https://maps.app.goo.gl/cmVrhjBGWEQyB2H38
– Mangal Döner – https://maps.app.goo.gl/VAr97cfCiNPqtW5t7
– Abdi Özcan Tekirdağ Köftecisi – https://maps.app.goo.gl/fKFkRx9pRWFqZ54V9
– Pey – Tat Hayrabolu Peynir Tatlısı – https://maps.app.goo.gl/1VGCE6XMWdY8qGX46?g_st=ipc
– Sülün Köfte Salonu – https://maps.app.goo.gl/tpdGgXauwWRKcTBE6

#AyaküstüLezzetler #TekirdağLezzetRehberi #TekirdağKöftesi #Tekirdağ #Reklam

Oh, very nice, very nice. Dough is remarkable a sparkling pide. Think of a family that gives its name to the street. They are all meatball makers, the first one is your father Salih Kaya, the person who discovered Hayrabolu dessert. It’s been greased on top, it looks very nice. There is another special flavor here. A dish made from Mexican chickpeas topped with roasted meat. Bro, wait, I’m going to eat, I’ll check back on the way. No, I’m leaving, bro. Where are you going? I’m leaving, what can I do? I’m leaving now too. I’m feeling very down. You have to come here for an hour and a half every day to eat this. Today we are in Thrace again. You all love Thrace very much, I love it very much too. For this reason, its different places to present to you as a guide I feel very great happiness. We are in Tekirdağ. We are making a guide specifically for Tekirdağ. Yes, There are also districts of Tekirdağ. There are many places we can go, but today we will be in the center. I will show you very nice taste stops around the center. Actually, this road is one that we all use. So when going from Istanbul to Çanakkale, it is on the way when going from Istanbul to Greece. Generally, we prefer not to stop here very often. We are continuing directly on our way, but there are really nice taste stops along the route. There are meatball places, special offal shops, chop meatball places, and chop houses. I think the quality of the meat in this region also reflects on the restaurants along the route. Actually, I prefer the places in the villages of Tekirdağ more. But it requires a separate day to make a guide for that area. Because in just one day it is impossible to show such a large geography. We will start the day with soup, but from a different kind of soup place. They have their own olive trees in the Ayvalık area. The olive oil there is a very special olive oil. They prepare dishes with it and butter. They have a lot of soups. So, you can have your breakfast along the route. It will be one of the flavor stops. Today we will have our breakfast there as well. Then of course, our Tekirdağ meatballs are a must. We have our döner place. We have a very nice Hayrabolu dessert. Whatever you want, you can find it in this video. So let’s do it this way. Now as the weather gets colder, Tekirdağ, Sakarya, Bursa, places like these are attracting a lot of attention. It’s a weekend route. I’m sure there will be a route in this video that you will watch and hit the road for. You will tell your friends, ‘Let’s go to Tekirdağ, let’s eat here,’ or ‘Let’s drink here.’ So don’t forget to like the video at the beginning, share it with your friends, and of course, hype it up. This is really important to me. In the upcoming videos, if you want to be informed about the videos, I recommend subscribing. We’re in great spirits. The Tekirdağ Flavor Guide is starting. At the first stop of the Tekirdağ Flavor Guide, we’ve come to Balkan Soup and Stew. There are so many flavors in front of me. I told you I would first have soup, but there’s no way I’m leaving here with just soup. Because when you come, you’ll see that all the dishes and soups are prepared with great care. Each of them has a story. They have thought a lot behind all of them. The products are very good. Bringing all of these together is really it honestly requires a lot of math. Before starting the story Let me talk about the history of this place, if you want. This is a family business. The story first begins with Mr. Necati’s what he did in Lüleburgaz It starts with a 40-year history of a restaurant. Then, 8 years ago, all the family members They are opening a nice restaurant in the center of Tekirdağ. The story of Balkan Çorba starts there. Immediately after, the second branch This road leading to Çanakkale It opens inside a gas station. Except for the branch inside the gas station we are currently right next to the YSK shopping mall we are again at their branches adjacent to the gas station. Therefore, the branch here is a little bit more with no parking hassle, you can also refuel around it and continue on your way, and even have areas where you can charge your electric vehicle. I think this is important because there aren’t many places on this route where you can charge your electric vehicle. So you took a break, had your breakfast, enjoyed your meal, and you can continue on your way. Also, I’m sure you’ll come back for these flavors again. Now let’s talk a bit about what we have ahead. We have 2 soups. One is wedding soup. This is different from the wedding soups made in many other places. Because the ingredients are prepared on the plate. So this soup is prepared in the morning and then is not served all day long. It is prepared on the plate at the moment you place your order. I will explain the details. There is also a very interesting turkey soup here. Actually, it is a turkey soup prepared with the logic of chicken broth soup. But I will also explain the ingredients inside. It is very special and the preparation process takes a long time. prepared with sugar beans from Hınıs, Erzurum we have a dry bean. The top has become collagen. frozen, there is meat and bone broth. Therefore, you can see that collagen more clearly. There is another special flavor here. It is a dish made from Mexican chickpeas and topped with roasted meat. I can say that I haven’t seen this in many places, or even anywhere at all. Because the chickpeas are larger than the ones we are used to. The roasted meat on top is also made from the beef’s flank and shank parts. We have a dumpling. The way it is folded is special to them, and I think the style of the dumpling is also unique to them. The owner of this place, Mr. Şener, goes to Italy to receive pasta training. Therefore, in the training he received there, there are six eggs for one kilogram of flour. He prepares the dough with the same recipe, that is, an Italian recipe. He makes dumplings with that dough. They serve it a bit al dente. On top, there is strained yogurt, followed by butter and olive oil. But the main thing here is the olive oil. They use olive oil in all dishes, all soups, and even in some of the desserts. They use their own olive oil. I mentioned it at the beginning of the video. They have their own trees in Ayvalık. They have been harvesting from the olive trees for about 20 years. Therefore, the olive oil there is very important to them. You shouldn’t compare it to many of the regular olive oils available outside. As you chat a little, you can’t help but admire the person. Because anyone who sees the sea of Ayvalık, they obtain from the trees nourished by its wind. It is pressed at 18 degrees. This is a very important feature. Because it doesn’t lose polyphenols this way. One of the important features, in my opinion, is They obtain 1 liter of olive oil from 12 kilos of green olives. Under normal conditions, they get 1 liter for every 5 kilos. Getting 1 liter from 12 kilos is an amazing thing, in my opinion. I’m very curious about what kind of oil density that olive has and how it tastes on the palate. I want to start with that plate in front of me right now. If you allow me, I will begin. Later, I will give you more details about this place. This bread is also sourdough village bread. They make this themselves. It’s so beautiful; do you know how the aroma comes? I mean, I can’t describe it to you. This is not olive oil. This is health. I can’t say anything else about it. It fills the palate so much and leaves such a taste that it gives a very nice flavor. It lasts for a long time. Look, it’s leaving my palate right now. But somehow that aroma continues to linger on the palate. In all dishes, having this in all soups and even in desserts makes me happy right now. If you want, you can have this when you come to eat. You can also buy olive oil from the market here. I set this aside, and later on, I will dip bread in it from time to time. But I want to start with the soup first. Let our wedding soup be the first flavor I taste. We have a nice lemon. Again, as far as I can see, there is a nice layer of oil on top. I will explain what it is shortly. There is both butter and olive oil. At the same time, you can see this collagen too. This comes from bones, marrow, and broth. So it has a nice liquid inside. They also season it with yogurt. And it has a lot of meat in it. Very nice. I will explain. Oh. Look at the broth, it gives such a flavor to the palate. And the aroma comes directly to your nose. The meat inside just came fresh. It’s cooked in a clay pot. They don’t just add the meat directly into the soup and let it sit. Therefore, when you place an order, they first put the meat on the plate. They shred it thoroughly. After the meat, marrow, bone, and broth are added. Then butter is added. Right after the butter marinated in olive oil for a week They add a mixture of silk red pepper and isot in the same way. And then they add their homemade garlic pickles. They are again marinating in olive oil. It has also been marinating for a week. They add that too. And then they serve it at your table. The top is beautifully oily, layered. You get a distinct taste of garlic. You get a distinct taste of the meat. It has become a very nice soup. How can I say, the taste of this yogurt also comes through, it’s very nice. It offers me exactly the taste I want. Very nice. Now the day starts quickly. That’s why I will taste them all in order. We moved on to a different soup from that one. This is turkey soup too. Let me open the front a bit. I will add a little bit of this too. I will add some pepper to this. Is this pepper spicy? Is the pepper spicy? Is it very spicy? Very, very spicy. You blend it yourself, you grow it yourself. If it’s very spicy, a spoon is enough for me. Let it not be anything else. Now let me mix this too. It’s collagen again. Oh nice. There is vermicelli. It has turkey in it. This is the turkey version of the normal chicken broth soup we know. First, the turkey is roasted. After being lightly cooked, it simmers for 3 hours. Then it is left to rest for 2 hours. It is being rested. They are shredding the meat thoroughly and combining it with roasted vermicelli in olive oil. Then it combines with bone, marrow, and trotters broth. Again, garlic-infused olive oil is added after butter, and it is served this way. I will again add a small touch of acidity to this. Because I like to add lemon in such soups. Nice. Interesting. For example, I had never had soup with turkey before. This was a first for me in my life. There is a 41-year gap. Very nice. The taste of olive oil in soups is so good that there are no additives in it. It takes a long time to prepare. The quality of the ingredients used, the freshness is very good. The pepper isn’t very spicy. I’m glad about that too, by the way. This was also very nice. And keep in mind that there is another soup that is not on the table right now, but I actually tasted it. It’s also strained lentil soup. It’s filled with meat like this. It is also prepared with bone, marrow, and trotters broth. Very delicious. In fact, after me, Muhammed had some too. Wasn’t it nice? It was very good in the morning. Isn’t it great? Of course, soup is always very good for breakfast. I’m setting the soups aside. I’m moving on to the dishes. There are so many things to taste. Especially today, starting with meat, to meatballs, there are dozens of things up to grills. That’s why I’m tasting a little bit like this. Now it has a nice collagen on it. There is a very nice white bean dish. Let me show you. So can I take some? The collagen has directly frozen on it. Of course, I let it sit a bit, but the appearance is so beautiful. The spiciness is also very nice. Oh, the spiciness came out very well. This is the kind that melts in the mouth. It’s not with helva. It’s a white bean dish where I can taste the beans a bit more. As you can see, there isn’t too much tomato paste on it. And of course, it’s prepared with full olive oil. In many places, it’s prepared with butter. This style is a bit different from other white beans. I’m face to face with manti. I normally love manti very much. But for example, when eating in Istanbul, I eat in many well-known places. Recently, I’ve seen that they have been ruining it. Because if the dough goes bad and you can’t cook the product properly, then good luck. It doesn’t work. Now the logic of manti is a bit different. I think the important feature of manti is to cook it correctly and to combine it with the right products and serve it on the table. Now let me taste it first. Oh, oh so good. So good. Look, butter, olive oil, garlic, yogurt, they combine so beautifully and the consistency is so nice that the taste it leaves in the mouth is really good. The manti is left al dente. It has a slight bite to it. Therefore, I enjoy eating it immensely. Right now, it feels like I’m eating pasta in Italy. In the mouth, but the smell of the butter and garlic is very good. By the way, all the garlic I’ve mentioned is stone bridge garlic. I want to emphasize that especially. For example, the salt is very nice. They are sensitive about salt too. They bring it from Çankırı. Çankırı salt. It contains 43 different minerals. After knowing the product and combining it correctly at the right time, a very good job comes out. I hope you understand that it’s not an ordinary place. Because they make everything themselves, even the olive oil. They make their own pickles too. They don’t buy any products from outside. They make their own bread as well. They do everything they can themselves. Coming to Tekirdağ and I will eat such good manti. I really wouldn’t have thought of it. Especially when you come here After the soup, you definitely have to have some manti. Look, do you know how this is? Like the manti my grandmother makes. It’s really the same. So right now I’m tasting it. It’s the same down to the sauce on it. You know, many of you. I am from Nevşehir. We are very successful when it comes to dough. In fact, we don’t eat anything other than dough. Therefore, this dough might be even more delicious than the ones we have, I can say it’s of higher quality. Very good. I loved it. Now I got the Mexican chickpeas with meat, but inside the manti, there’s beef, tranche, and knuckle meat. I forgot to mention that there is also minced meat, out of excitement. Now we have moved on to the next flavor. It smells very nice. The appearance is already telling me to eat it. These chickpeas are swollen. Thicker than what we are used to. bigger. One minute. There is something here. This chickpea is not an ordinary chickpea. I’m eating the meat as if there were no chickpeas. The chickpeas are disappearing. I mean, they are breaking down so much. You can see olive oil on my spoon from its color. Let me take some like this. Full of olive oil. You can see it, right? Green, green. I’m very upset. You have to come here for an hour and a half every day to eat this. I left my house and my excuse to come to Tekirdağ became clear. There are especially two soups. But I will definitely come back for these two. This Mexican chickpea has a diameter of 12 millimeters. Normally, it comes from abroad, but now they produce it in the Çanakkale region. They don’t buy it packaged. They take it directly from the field. It is also sold in the market here. I want to emphasize that especially. By the way, many products you try in the meals here can also be bought from the market section. Let me mention that again. I really liked the dishes. I also want to show you a dessert here. We will have our olive oil baklava for breakfast. Then our bill will come. After that, we will continue to explore the flavors of Tekirdağ. Our bill has arrived. Our baklava has also arrived. By the way, the baklava looks very nice. Rich in olive oil. I will taste it, but first let me tell you the prices from the bill. Turkey soup is 230 lira. Wedding soup is 250 lira. White beans are 260 lira. Mexican chickpeas are 260 lira. The little bit of meat on top is 420 lira. We have dumplings for 400 lira. Our baklava is 180 lira. It totaled 2000 lira. Let me see, there are 2 soups. There are 4 dishes. There is 1 dessert. All together made 2000 lira. I am tasting the baklava. It breaks apart immediately. The layers of dough are so thin. It’s not too sweet at all. You really get the full flavor. The taste of olive oil comes through beautifully. I will eat this with my hands. I also love walnut baklava. And this has turned into a nice roll. Very thin layer. They get the dough from outside but have it specially made. They buy it as baklava dough. Here, they also prepare the baklava themselves. They cook and serve it with olive oil. I will take one more last one. Because it’s a light dessert. It’s not like the other baklavas prepared with a lot of syrup and glucose. After a full meal, your blood sugar prepared very beautifully in a way that won’t splash. But it’s a baklava that leaves a very nice taste on your palate. I’m tasting it again. The day is just beginning, You have to be careful, man. The day is just starting, but it began very deliciously. Very nice. I’m finishing the baklava I have in my hand. I will leave this for Muhammed. See you at the next stop. We have arrived at Mangal Döner, our second flavor spot in Tekirdağ. This was one of the places my Tekirdağ followers especially told me to go to. In fact, it was at the very top of the list. Because it was established in 1984. This place is the same age as me. It’s completely a family business. All the employees are from the same family. There are engineers around, doctors, nurses, whoever comes to your mind. Everyone comes here for lunch. The company owners, CEOs, bosses, employees, everyone sits mixed together. Now generally this place makes döner. And it only makes döner over a wood fire. One of its important features is that usually döner places that claim to make wood döner have a small gas burner underneath and heat it with natural gas. There is no natural gas here at all. Completely wood fire and those woods too they put it in the oven the night before. It is smoked in the oven for about 12 hours. They use oak wood. I saw them smoking oak wood for the first time in a stone oven. This process allows the wood to burn more quickly. When this place suddenly gets crowded, the wood more they throw in more and stoke the fire more. The meat starts to cook faster. How should I say that the family is originally from Rize? They make Black Sea döner. It’s perfectly shredded döner. With the fat content, and the salt content, they make a perfectly ideal döner. I ordered it over rice, but those who want can also order İskender. I heard that their rice is delicious too. Followers had mentioned it. Thank God I get information in advance. A solid reference comes in. On top of that, I confirm it on my palate. It’s such a light döner that it’s not very fatty, it’s balanced. It’s a meat-heavy döner. Let me put it this way. So when you eat it, you don’t get a greasy mess in your mouth. It’s very well adjusted. This is a true tradesman’s restaurant döner. Let me put it this way. It’s not like the döner shops outside. Both shiny and the flavor of the meat is evident in its appearance. The same taste continues on the palate. Now it’s a mixed beef and lamb. Lamb from the Thrace curly lamb meat. It has empty meat. The beef is also referred to as the five-piece set. the nuar and tranç on the back thigh side They have used those regions. Naturally, when you mix the two. An amazing combination has emerged. Now you might say they are making Black Sea döner. Why is it so low in fat? What I actually want to say is this. There is fat, but it’s just enough not to bother you. It doesn’t overpower the taste of the meat. This is the ideal formula for me. So when eating döner, yes, it should be fatty. I always say this. Especially in past videos, in the Moda video, we ate a fat-free döner. We had made a complaint, if you remember. This döner, has a very well-adjusted fat content, is one of the döner types with a very well-adjusted salt content. I can say it’s one of the best among the chopped döner. This döner, the smell of butter in the rice is incredible. Eating it together is much more appropriate, I think. The color on the rice has taken on the color of the butter. It’s a bit more caramelized. The two together give such a taste on the palate. Spring is really coming to the palate. Let me put it this way. Now, the story of this place actually starts with Mr. İrfan. With the father of the family. Mr. İrfan has worked in many restaurants in the past. His father used to run a different restaurant in Rize. Mr. İrfan even worked at Huzur Restaurant while he was in Rize. You know there are three famous restaurants in Rize. Huzur, Liman, and Lale. During their most popular period, he worked as a kebab chef at Huzur restaurant. So the family has been in the restaurant business for three generations. The current operator is Ferit Abi. The whole family works here. His wife, brother, mother. So it’s a family business. His mother, Ms. Cemile, has been here since day one, since 1984. For example, right now while the İskender is being made, she is making the sauce and soaking the pita underneath herself. Since she specializes in döner, they established Mangal Döner in Tekirdağ in 1984 because they wanted to make döner. They were initially in a different location. They moved to this shop in 1994. When they moved to this shop, they had a stone oven built. They make pita in a stone oven with wood fire. We have a sister who is in charge of the oven, you might have seen her. She rolls out the dough. There is a dough that needs to rise for about 2 hours. It consists of flour, water, salt, and yeast. With this dough, they make very nice Black Sea pita. They make a pita with minced meat and cheese. They bring the cheese from Trabzon. It’s the cheese known as ‘Imansız.’ They make the minced meat themselves. They do it in the Rize style, just as it should be, with a very balanced fat content. Those who don’t want döner can eat pita. By the way, they also make Bafra pita. That’s worth mentioning too. Mixed pita, pita with minced meat, They have Iskender kebabs. They have minced meat pitas. There are no other products. So the main products are döner and pita. The beauty of this pita is that. They mix two types of flour. They mix both hard flour and regular flour. That’s why the pita is actually soft. It needs to rest for 2 hours. During those 2 hours, the dough becomes huge. It puffs up and a soft pita comes out. Let me tear a bit off and taste it now. They cut it like a pizza too. By the way, it’s loaded with butter. I should mention that as well. But the appearance, the appearance is stunning. Let me put it that way. It was hitting my car, and I was looking at that. Anyway, the customer didn’t hit the car. I’m counting like this, you know. From within myself… beep beep beep beep beep. Anyway, the lady didn’t hit it. It’s a dough thing. I mean, how can I describe the taste of the meat? It’s all shredded. It doesn’t stay whole. It’s really mixed up in the oven. It’s released its oil, and its juice. It combines very well with cheese. Let me taste the plain dough. A very soft dough. I mean this is incredible, look. It just loses itself directly. I would wrap this up. You can see how oily it is. I mean like this. A sparkling pide. I mean, this is a pide that we are not normally used to in terms of style. I mean, they don’t make it with such a soft dough in the Black Sea region. I mean, eat this and then go to gluten sleep. Such a pide. The cheese is also very nice. For example, I love crispy pides, but I also love these soft pides very much. There’s plenty of butter on top. There’s nothing special for me. I want to emphasize this especially. I mean, I’ve seen other people who come here eating pide too. Indeed, they are all so oily and delicious. It may not be right to eat this every day. I think you should try this when you come. once a week, two days. Once a week for the health of your veins. Eating it is enough. They have plain ayran. They brought it ice cold. They filled it with their own pitchers. It was very nice. If you want to wrap the döner in something, that thing is here. Puffy bread. Now I have cooled it a bit. They leave this hot and fresh on the table. They let this sit for about 1.5 hours. It rises perfectly, that is. A nice one like this. sandwich, I’m making myself a puffy döner sandwich. Of course, a touch of onion from here, I really love onion in döner. Let’s make a tomato too. We have a nice tomato. Enjoy your meal. Enjoy your viewing as well. Set off as soon as possible. Come here. I think it tastes great in a puffy bread. The balance here is that it has a 20% fat content. With 80% meat content, it’s more. The fat is not added as tail fat. They’ve directly used the empty meat of the lamb. They only use that. Especially when it’s the geographically marked Thracian curly lamb meat, I think the quality changes. It becomes much more delicious. Every second, this place is getting more crowded. I really love places like this. Because since it is a place preferred by the people living in this area I like it a lot more. I want to show you the local ones. So, apart from the well-known tourist spots. I prefer to show the places where the locals come from. So if you have any recommendations, especially for new flavors in Tekirdağ. if you could give me a few more recommendations to explore, I would be very happy if you add your comments. In fact, I have a dream here. I want to do the concept of showing around the city here. If anyone from Tekirdağ invites me, maybe we can shoot the video together. If you write that in the comments, and say that you invited me, I will get in touch with you. Don’t worry at all. Now I’m taking my last bite. And here, in a stone oven, There is rice pudding cooked over a wood fire. You know that if there is rice pudding, Onur Ziya Demir is always there. I always look for the best. I will try it here and give you my honest opinions. Let’s also get the bill. Let me tell you the prices as well. Then at our next stop, we will continue to discover the special flavors of Tekirdağ. Our bill has arrived. More precisely, I asked for the menu because of the crowd. I’m telling you the prices. If I were eating plain döner, that is, if there was no rice, the portion would be 400 lira. It has 120 grams in the portion. But since I wanted döner with rice, it’s 450 lira. We had our pide. Cheese and meat pide is 360 lira. Our rice pudding is 150 lira. We had our açık ayran. 30 lira. Tea is complimentary, from the company. I’m putting the menu aside now. And I’m satisfying my curiosity about rice pudding. The outside has become like a mold. Nice. Now, the people from Rize are sensitive about rice pudding. Wait a minute, bro. Look at the rice, it’s separate. Normally, when it’s this liquid, I really get upset. This isn’t liquid. So it’s just right. Get well soon. Very good rice pudding. I would scoop this, but right now when you come from this rice pudding, you can be sure you’ll eat it. And with its sugar, with its rice, it’s become a perfect rice pudding with a nice crust on top. It’s become a true Black Sea rice pudding, let me put it that way. Those who have eaten Black Sea rice pudding will understand me. They made it as it should be. The taste it leaves on the palate really won’t go away easily. I think after a good döner, you can end the day here with this rice pudding. You need to eat the rice pudding, Muhammed. Is there anyone who doesn’t like rice pudding? I’m really curious. Bro, this is the most beautiful dessert in the world. It’s both light and delicious. I can’t achieve this consistency at home. But when I watch this video, I’m curious where I can find this rice pudding. I mean, I too, sorry but when I watch my own videos, if I crave something, I want to eat it again and again around me. I’m going out. I’ve been looking around for liver. It doesn’t taste the same. But this is like that too. This is one of the best rice puddings I’ve ever had. I’m saying this with such confidence. The reason I came to Tekirdağ. I’m very happy. See you at the next stop. Bro, when you eat good food, it makes you happy. The rice pudding is very good. Very good. Order döner right away, say something. How much? One hundred lira. The price per kilo. Per kilo. Honestly, it’s nice. Yes. But hasn’t the season passed? No, it’s just the right time now. Doesn’t it need to cool down a bit more? No, it’s just the right time. Right now is the perfect time for sardines. Bro, wait, I’m going to eat. I’ll check on the way back. No. I’m going, bro. Where are you going? I’m just wandering around, what can I do? Bro, I’m going now too. How will they find you? Are you always here? I’m wandering around, bro. You’re wandering. Neighborhood by neighborhood. In the center. I’m wandering in the center, bro. What’s your name, bro? Şener. Nice to meet you, Şener bro. Thank you. Onur, me too. See you, bro. See you. Thank you. I’ll get it another time, I promise you. Thanks, bro. Bye bye. We just left Mangal Döner. We’re going to eat Tekirdağ meatballs. It’s within walking distance, when you come too Park your vehicle somewhere. From there on foot You can reach here in 4-5 minutes. We had come to Tekirdağ before. We couldn’t film this place. Now is the opportunity. We are filming. Hello. How are you? Thank you. Nice to meet you. How are you enjoying? We came to eat meatballs. To Abdi Özcan. You had a problem last time. We couldn’t film then. Now we got the permission. Exactly. God willing. If we can’t get it, I’ll come to you again. We’ll go together. From the same village. Is that okay? No problem. Very nice. You are here. We are at the pharmacy. Very nice. Okay. We’ll stop by. Okay. Right May God not let it happen, but we will still come. No. I will come for tea and coffee. We have arrived at the famous meatball place Abdi Özcan in the center of Tekirdağ. This place was first owned by the Özcan family. As Nefis Tat Meatball Restaurant it starts with the shop he opened. In 1953. Then in 1961, it becomes Özcanlar meatballs. Immediately after that, in 2003, Abdi Özcan separates from the family. He opens his own place. We are in the market. We are in a very central location. You can easily come here. Now we have the geographically marked Tekirdağ meatballs in front of us. There are 10 of them inside. Normally, they send these in groups of five for you to eat hot. But I asked for all of them together so you can see the portion completely. There is a very nice bread on the side. I will explain it shortly. There is oil that flows while the meatballs are cooking. It accumulates. That oil is mixed and has been grilled. So if this exists, the two go together. And it definitely needs to go to the stomach. We have a nice mixed yogurt from buffalo and cow and at the same time here we have our piyaz. With purple onions. That looks very nice too. Let’s start with the meatballs. It’s a meatball where I get a very intense taste of meat. Let me say that first. Tekirdağ meatballs are made entirely from beef. There is no lamb at all, just beef. It has many parts. There are ribs. There is a section referred to as the five-piece set. There is the forearm. So they put many parts of the beef into the meatball. Then the spices come into play. salt, black pepper, garlic, and of course the essential, baking soda. Now normally when baking soda is added, Tekirdağ meatballs become fluffy. But this meatball is a bit more meat-heavy. So the amount of baking soda is very small. The moment they put the meatball on the grill, the fat drips down as it cooks. and it collects in a pool at the bottom. He takes the next meatball to put on the grill, dips it in that fat first. Then the master puts it on the grill. They don’t add any extra fat, just the animal’s own fat. It cooks in its own fat. I think that’s a special detail. I think it’s very delicious. Of all the ones I’ve eaten, so I’ve eaten almost more than 10 Tekirdağ meatballs. I can say it’s one of the most delicious. There’s Selim in an industrial area, you know. I love him very much. In the previous Thrace video, I showed Melih Öge. He was also very nice. This is where I can really taste the meat, with such with very few additives and the original Tekirdağ meatball one of the meatballs made in the most suitable way. This has been greased. It looks very beautiful. When you come this way I mean Tekirdağ, Kırklareli, Lüleburgaz, when you come to this side, piyaz comes to the fore. I love it from that aspect. I mean you can find it in many meatball places. Nice, fresh. Purple onion is also important. By the way, it’s famous for Tekirdağ onion as well. It has received a geographical indication. The salt of the meatball is very nice in the meantime. You don’t need to do anything extra. When it comes on the plate, greens, purple onion, It comes with tomatoes, cucumbers, pepper, and a meatball sauce. Let’s taste the sauce. Oh, nice. The spiciness and garlic taste good. Very nice. This bread goes with the meatball like a snack, honestly. I’m also having some yogurt. This is a mix of buffalo and cow milk. It’s a yogurt that I will eat with powdered sugar on top. The yogurt is very nice. It’s like creamy. Amazing. Look, I really liked this. If you come here in the morning hours, there’s tripe, beef head, and lentil soup as well. It is served between 6:30 AM and 9:30 AM. They especially recommend the beef head. If you come early, definitely try it because it’s the first to run out. I think the meatballs are also very nice. Soup, the meatballs can go together. The soup place we went to this morning was also very nice. I think they make soup very well in this area. Because they make it with marrow bone broth. They make it the traditional way, you know. They make it just as it should be done in the real way. The meatballs should be described like this. They resemble ćevapi. But of course, Tekirdağ meatballs are a bit different. They are different from the others. Those who get used to the meatballs here will love them more. Because it’s not a very fatty meatball. You can really taste the meat. Delicious, the flavor and seasoning are just right. In fact, when you have it with the sauce, I think it becomes even more delicious. With a nicely toasted bread, it’s just perfect for the palate. It becomes a very nice meatball. Our bill has arrived. There are 150 grams in a portion of meatballs. 300 TL. The market price is 100 lira. Yogurt is 100 lira. We also have water for 10 lira. We are leaving here with a total of 510 lira. Let’s have a tea outside now, at the pharmacy. Then we continue to the next stop. What’s up, bro? Thank you. How sweet it is. See you later. How are you doing? Thanks, we’re good. How about you guys? We’re good, what else? Did you like our meatballs? The meatball was very good. I wish they had allowed it earlier, bro. We should have filmed it before, but it seems it was meant for today. Yeah, I followed it back then. I was sad. If we were around here, actually good people. But they were busy… They were busy. They were busy that day. It could have happened. Okay, I will say something. There is another meatball place here too. Ömür Köftecisi. Right down below. On the right in the Bedesten. Yes, was Kamil Abi there? But they said he transferred it. Yes. That’s why we didn’t prefer that place either. When we came, Kamil Abi was marrying his daughter. He had gone to Germany. Look at our luck. We couldn’t film it. It wasn’t meant to be with Kamil Abi. But I think his nephews took over. His nephews, but the meatball is the same quality. Same quality? Same quality. Okay, hopefully, we’ll go there next time too. There are only 4-5 meatball places left that do it that way. Most have switched to factory production. True. That’s why, but I’m sure Abdi Abi was happy too. What was your name, bro? My name is Engin. Engin Abi. I’m Onur, you know. Nice to meet you. I’ve been following you for years. Then I’ll drink your tea, Engin Abi. Okay. You will drink too. Okay. We had very nice delicious meals in the center but now there’s a nice dessert in line. Where was this place? In Hürriyet Neighborhood, Süleyman Paşa. Yes. We are at Pey-Tat. And at the same time with Nurgül Hanım, Berkan. Welcome. Thank you. Hello. Thank you for having me. The beauty of this place is this. Behind me, there are very delicious desserts and they describe them so beautifully that I’ve really been holding myself back from eating here for half an hour. I want to eat during the shoot because. But there are some things we need to explain especially. First of all, your father Salih Kaya. The person who invented Hayrabolu dessert. Yes. And the person who spread it in Tekirdağ and also to Hayrabolu. I would be very happy if you could tell that story a bit. It was invented by my father Salih Kaya in 1972. He is the inventor of this dessert. First, he starts distributing it to small tradesmen, grocery stores in Hayrabolu district. Later, he brings it to Tekirdağ with horse-drawn carts that’s how it used to be done. Everything is made by hand, kneaded, the milk is fermented, collected from the villages. Then he brings it to Tekirdağ and after giving it to a few places the taste of the dessert is heard and it spreads all over Turkey under the name Hayrabolu. Yes. The patent issue is a bit complicated. Since it has a geographical indication, not everyone can claim it as a brand. But you have another product that you have claimed. We cannot patent it because the name Hayrabolu is mentioned. Many desserts are produced under the name Hayrabolu dessert. But we are the inventors of this work. Hayrabolu dessert is eaten on-site, at Pey-Tat. Yes. It cannot be eaten elsewhere. That was a nice advertisement. I won’t be modest at all. No one should take offense. Because it’s really sweet, this Hayrabolu dessert is our business. Yes. It’s very nice. In fact, whoever we ask, whichever establishment we ask, many restaurants, including the oldest brands of Tekirdağ, everyone says they get it from you. They say they’ve been getting it since the 1970s. But there is also a dessert that they can only eat at your place, called Kadı Göbeği. Yes. That is actually a larger version of Hayrabolu dessert, the one that is not made by machine, the handmade and more niche one, right Berkan? Yes, We knead the dessert we call Kadı Göbeği by hand. So it doesn’t go through any machine process, just as you said. Its shapes are not as regular as the others. For example, they all come out in different shapes but the weights, of course, go up to 200 grams, 220 grams. For a dessert, 220 grams is actually quite heavy. Yes, but when you eat it, you will realize that it is not a heavy dessert at all. Even though it is a syrupy dessert, it is actually so light. I was going to put a gold gram prize for anyone who eats 5 pieces. One guy came and ate 6 pieces. You’re kidding. That makes 1 kilo 200 grams. I was shocked. That’s why we gave up. There are people among us who can eat it too. So I think you shouldn’t get into that competition. Well, you make other desserts too. For example, you just showed a Şambali. You even turned it upside down, shook it, and hit it like this, and it doesn’t fall. It doesn’t fall. Why is that? I mean, that syrup is of course special, but if you could talk a bit about the quality of your product, how do you prepare it? Now, the Şambali dessert is already made with our semolina and all our ingredients are always local and we use first quality products. First of all, the content is very important. Therefore, since the materials we use are important, the preparation stage is also very important, but let’s keep that recipe to ourselves. Okay. We can give a half recipe, what can we do, let’s talk later. I’m not going to ask for the recipe, okay I’m not asking for the recipe, but let me ask for the recipe of the thing. So actually, the main ingredients in a Hayrabolu dessert are semolina and cheese. Of course, it consists of fresh unsalted cheeses. Every day, fresh milk is collected from the villages. Okay. And they are fermented. Fresh unsalted cheese, semolina, egg. In our dessert, there is 80% cheese and egg. If your child does not like to eat eggs and cheese, please let them try our dessert. And they come. Our dessert has a very high protein and calcium content. That’s why it has a very nutritious quality. Well, the Hayrabolu dessert’s the preparation stage is also very interesting. So normally I remember. They prepare it in many local eateries. So it is cooked together with its syrup. they weren’t saying, for example. But here it is cooked together with its syrup. Our boiling process is as follows. Because it contains very strong ingredients Ours is a dessert filled with filling. There can be some desserts that are hollow inside. For example, so that they don’t fall apart. You can throw it into the boiling syrup. But our dessert contains real cheese. and because it contains egg we cold water, sugar, and the dessert We boil it at the same time so that the dessert doesn’t get stuck. Open up more. It pulls it over time. Yes, we boil it in a large pot. We understand that it has boiled in this way. After the dessert starts to boil, large bubbles form on the surface and the color of the dessert darkens. Later, to understand its consistency, it used to be done like this, a drop is dripped to check the consistency of jams. That’s how we understand it. If it’s syrupy. Exactly, exactly. I dripped 1, 2, 3, 4, 5, 6 drops. If the 7th drop is elongated, we turn off the heat under the syrup. That means it’s sweet. Very nice. Well, there are other desserts too that are actually must-have desserts of this region. I already have cheese halva behind me. There is also a baked version of this. Exactly. And you have this version with the crispy texture that I saw for the first time. R&D came from us. R&D from you? Super. It’s Berkan’s, but we also have our own revani which is again my father’s master recipe with orange. Definitely, that one is also like the old revanis, let’s say like a five-story apartment. It’s magnificent. Very nice. It’s definitely one of the desserts you must try. I really love orange revani. Yes. Really. That’s also one of our products. If you have a restaurant or if you want to order from home, you can get this Hayrabolu dessert in a dry form. For example, how much was this package? The price of our package is 140 lira. It contains 15 large desserts. So when boiled, it yields 2 kilos of dessert. Normally, for example, 850 grams of sugar is used in this package. Generally, in no dessert, you cannot get 2 kilos of dessert with less than 1 kilo of sugar. Let me give you that information. Look at the details. Indeed. It looks nice. Well, thank you very much. Then Kadı Göbeği, with clotted cream. Let me taste those. And I really want to try that thing. I’ll also take a Şambali. Yes. That is also one of our old traditional desserts. In fact, our generation knows it better. It used to be sold in mobile carts. Wrapped in newspaper or… It was eaten with normal white papers. We had filmed a video. With a friend named Okan. The Şambali he mentioned, is actually from this area where he said he ate it in the car. So he had it in this region. He was from Thrace too. Therefore, I think we will get the same taste. Because it seems a bit different from the İzmir product, right? Then let me try both flavors at once. Thank you in advance. We thank you. Thank you very much. We will probably get a package when we enter here, right? We will get it, right? Our desserts have arrived. By the way, a large group also came with us. They are getting desserts for a group of about 20-25 people. I will start directly with Kadı Göbeği. We already mentioned that it is handmade. I really love Hayrabolu. It’s really slightly sweet. I didn’t expect it to be this light. Normally, Hayrabolu feels heavy to me, but I think it’s completely related to the syrup. With a proper sugar, when you adjust the ratio so well, it turns out really nice. It feels like you’re eating something very cheesy. Very nice. I’m trying Şambali. Normally, I would eat it with my hands, but I won’t do that now. It’s crowded. By the way, I also added clotted cream. They use buffalo clotted cream. There’s someone who brings it from a village. Around Ahmetbey. Look at the consistency. It doesn’t even fall off the fork. Nice. From what we ate in Hisarönü, it has a slightly thicker consistency, but less syrup. The one in Hisarönü was softer. It had more syrup. This one is a bit firmer. Actually, this would be really nice with ice cream. Look, this is really related to ice cream. This one has a bit less syrup but a higher semolina ratio. It’s nice. They also added some pistachios in it. I guess this moment became the sweetest moment of this section. We had a lot of sweets in Tekirdağ. But there is a dessert at the end of every meal, and they have their own specialties. For example, we started with olive oil baklava. We continued with rice pudding. We didn’t have dessert at the meatball place. Now we are eating dessert. Soon we will go to our last stop. There we will probably have a dessert too. Because they get the Hayrabolu desserts from there. Actually, there are very good businesses around, and most of them offer Hayrabolu desserts. Either because it is unique to this place or they offer cheese dessert. Here, for example, there is cheese dessert, but they also get it from somewhere. They don’t make it themselves. But they have made the one with pistachios themselves, and they also do the baking themselves. Actually, people see more of the baked version in Çanakkale. Especially if I’m going to eat dessert, I prefer this one. Kadı Göbeği is currently number one. It’s one of the lightest desserts I’ve eaten in this region. At the same time, I think it’s a nice dessert where you can taste the cheese. You can only eat this here. It has that beauty. You can’t eat it anywhere else. They don’t serve it. It comes out in limited quantities. Let’s especially mention that. So it may not be available when you come. Because it is produced in a certain quantity daily. While the normal Hayrabolu dessert is kneaded by machine, this one is kneaded by hand. One of the biggest differences is this. Because it is kneaded by hand, the cheese content, that is, the density of the cheese is higher. Because when it is kneaded by machine, it gets a bit more crushed. And the cheese starts to get lost in it. In this one, you get a bit more of the cheese texture. I liked it. And it’s really a protein-rich dessert. Even though I don’t taste the egg much, I can really taste the cheese. It’s quite a lot, 220 grams, right? It’s a pretty big dessert. But as you can see, I’m not stopping. Let’s ask for the bill. I think we can run into the next stop. Our bill has arrived. Kadı Göbeği is 100 lira. If you want it with clotted cream, or with tahini, it’s 100 lira. They don’t charge extra for that. That sounds interesting. Kaymaklı Şambali is 50 lira. If you want to get Şambali without clotted cream, that’s 30 lira on its own. Tea is 25 lira. So when we calculate our Kadı Göbeği and also our Kaymaklı Şambali and our tea, the total from here is 2 desserts and 1 tea for 175 lira We are going to the next stop. Incredible! You can’t get a portion of dessert for 175 lira in Istanbul. I am sad. From now on, we will order our dessert from here. Look, if you have a business, If you crave dessert at home, just order it by the tray directly. They ship it by the tray. It comes daily all the way to Silivri. Right? It comes daily to Silivri. On Saturdays. Okay. On the weekend, this Saturday for example, you place the order on Friday. Okay. You are calling Berkan. It’s now Thursday evening. Call on Friday. You call him tomorrow. He will deliver it to you on Saturday with a tray. What were you saying? Someone said they were going to Friday prayer last time. He said he wouldn’t take one or two. He took a tray, right? He took two trays of Şambali. How much were the two trays of Şambali? 1800 lira. 1800 lira for 2 trays. Look at 2 trays. Just think about the tray. One, two trays. They did a very big charity work. How many are there inside 70? 72 pieces. 72 pieces. It’s hard to believe. Really. If I lived here, I would go into a sweet coma. See you at the next stop. For the last stop of the Tekirdağ Flavor Guide, we have arrived at Sülün Köfte on Enis Sülün Street. Imagine a family that gives its name to the street. They are all meatball makers. Actually, the story starts in a different place before this. They opened the first branch in 1993 on the Tekirdağ Istanbul road. They opened this place in 2009. This place is actually referred to as Marmaraereğlisi. You know we have a famous white palace. Tekirdağ’s White Palace. When you turn from there, you come here. A summer resort area. A region abundant with summer residents. The population is approximately 30 thousand. In the summer months, it rises to 600 thousand. I think that’s an incredible number. It has a very beautiful coastline. Honestly, I compared this place to a small town. Marmaraereğlisi is already considered the smallest district of Tekirdağ. Just 10 kilometers later, you actually arrive in Istanbul. It is located right at the edge of Istanbul’s borders. So what are we eating? We are in Thrace. Of course, we are in Tekirdağ. We have meatballs. We have a mixed meatball plate. At the same time, from the butcher section, I chose a chop and beyti. I made this plate myself, but there is also a mixed meat plate. When you come, you can choose the meats you want or you can order a mixed meat plate. We have a salad. We have beautifully grilled bread. I want to start with the meatballs. If you allow me. We have 3 types of meatballs. Tekirdağ meatball, which is actually the original here. You need to start with that one first. Because this place became famous for it. We have butcher meatballs. From the same mixture of butcher meatballs, we also have cheese meatballs. I will start with the Tekirdağ meatball first. I won’t cut it because they make it into bite-sized pieces. Very nice. The Tekirdağ meatball contains beef rib and back meat. There is garlic, there is onion, there is a light bread, there is a little bit of baking soda, salt, black pepper, and cumin. So actually, when you look at it in general, it has the same ingredients as other Tekirdağ meatballs, but I think the fat content is a bit higher because they use the rib part, which is a meatball that is fattier, and I really liked it. I’m looking at the cheese meatball. Nice. Oh, the sauce is spicy. But the meatball is quite fatty. The butcher’s meatball is fattier than Tekirdağ meatballs. This meatball is also made with beef rib, a combination of salt and black pepper. There is a plain version, and there is also a cheese version. Just because it’s beef rib. really fatty and so shiny. Let me show you like this. I don’t know if it shines? It shines brightly. Very nice. Let me taste that too, the plain one. It’s as if I haven’t eaten meat today. Some locations make you crave meat. Am I regretful? No. Oh. Look, I liked the one without cheese more. You only get the taste of meat. So, for me, the first butcher’s meatball here became this one. Because the fat content and saltiness are very nice. It’s not too salty. The shine of this meat, the grill rack It’s also a bit due to them being wiped with tail fat. Therefore, it also affects the taste of that meat. It works directly. That’s why… I liked it. I think it has made it much more flavorful. A plate of meatballs comes with about 220 grams of meat. So it’s quite filling. By the way, there was a butcher next to the meats. They handed it over not long ago, to the employees working alongside. Now someone else is running it, but they continue to get the meats from there. All the meats come from Malkara. At the same time, of course, they use Thracian curly lamb meat. Currently, there is only lamb meat on the plate. Beef also comes from Malkara. I’m also tasting this salad. Nice. Now I have a piece of chop. This fatty part is really well left. And it’s a properly cut chop as well. Let me taste this. There’s no need to overcook this too much. The fatty part is still there. Muhammed, we have a chop every week now, right? It comes together somewhere. Yes, bro, really. The chop from a place with good meat is another level of goodness, Thracian Curly. If there’s grilled onion, I won’t forgive. As always. I think there should be grilled onion on the grill plate. As we move on to our last plate, I have a request from you. If you liked the video, I would definitely appreciate a like button. I would be very happy if you press it. Now, our videos are generally watched 68% of the time on television. It can be hard to like from the TV. So please hop on your phones. Help out, come on now. Come on, hands in pockets. While you like the video, I will taste this meat. And don’t forget to hype it up. The like button is very important to me. Because while making these videos, I can see whether you like it or not from there. The more likes you give, the more videos we will shoot. Videos will come from different places. Shall we make a promise like this? Let a foreign guide come already. Right? Shall we say 5,000 likes? Okay, a foreign guide will come for 5,000 likes. For 10,000 likes, something will come from very far overseas, let me tell you. It’s up to you now. Wherever you want me to go, you press the like button, your brother presses it, your spouse presses it, let your partner press it. Whoever is pressing it now, make sure to have them press it for many people. Yes, I have moved on to tasting. This is actually the meat that we know as beyti. the state before it is cut, distributed, and shaped into a round form. So you can call this either yağlıkara or beyti. I have to admit that it’s a bit of a fatty piece. Very delicious. So it is very well cooked. The top is shining brightly. What did we eat today? Honestly, it feels like I didn’t go to the soup place this morning, I feel like I went there yesterday right now. I will ask for the bill, I will ask for the receipt, but I should also order a dessert on the side. I mean, since I’ve come all the way here, I should get a cheese dessert, but like a baked cheese dessert, it feels like one of the flavors I’ve missed. Let’s order one of those. Tea with dessert, we’ll tell them our bill and wrap up the video. Our bill has arrived. Mixed meatballs plate is 500 lira. The Beyti comes in a skewer of 3 pieces. That makes one portion. Its price is 500 lira. We have one lamb chop for 200 lira. Our salad is 130 lira. Our dessert is 130 lira. Our water is 20 lira. I’m starting my dessert with a total of 1480 lira. With our baked cheese halva, I’m experiencing the final flavor of the day. This is actually baked in advance but comes heated. That’s why it’s slightly warm. I liked it and I’ve missed it. For example, this one tastes different. What we ate in Balıkesir The taste of Höşmerim is different. When the cheese is good… It is used in desserts everywhere in this region. The Kadı Göbeği we just ate was incredible, really. For example, they also get the Hayrabolu dessert from there. They take it from there and make their own syrup. If you want, you can also eat Hayrabolu dessert. See you. The fact that it comes apart like this is very interesting. Like shredded chicken breast there are cheese strands. Of course, I think the baked one is more delicious. And if they serve it warm, it’s even better. Oh, the tea is nice too. We’ve come to the end of another video. As I promised earlier, if we get 5 thousand likes, I’ll go abroad. If we get 10 thousand likes, I’ll go even further, to overseas countries. Let me give you that good news in advance. This video will reach more people thanks to him. Don’t forget to hit the hype button. And of course, your comments about the video as well. I expect you to share it. There are a lot of flavors in Tekirdağ. There are a lot of flavors in the districts of Tekirdağ. Therefore, a second video will be coming here soon. Don’t worry at all. I am also looking for your suggestions to shoot it. We can meet in the comments. I read all of them, I respond to all of them. Don’t worry at all. Next week on Thursday at 7 PM, I will be back with a new video. See you soon. Goodbye.