Herkese Sarma Yapmayı Öğretiyorum! Üçgen Lahana Sarması Nasıl Yapılır?

#sarmatarifleri #lahanasarması #üçgenlahanasarması #canlıyayın
Nefis Lezzetli Tarifler kanalıma hoş geldiniz! Bugün canlı yayınımda sizlere üçgen lahana sarması nasıl yapılır? Ayrıntılı öğretmeye karar verdim.Dedimki ben biliyorum neden herkes öğrenmesin bu güzel sarma şeklini.Karar verdim canlı yayınımda sizlere ayrıntılı bir şekilde üçgen lahana sarmasını öğretmeye.Umarım bu canlı video ile herkes lahana sarması yapmayı öğrenir.Üçgen lahana sarması yapımını öğretiyorsunda nasıl pişecek ne var içinde derseniz hemen tarifini yazıyorum.
Malzemeler
İç malzemesi
1 Bardak Pirinç
1 Adet soğan
1 Yemek kaşığı biber salçası
Sıvı yağ
Tuz
Karabiber
Nane
Et suyu kendim hazırladım daha önce
Lahana
Lahana sarması nasıl yapılır?
İlk olarak soğanı rendeliyoruz.Tencerede sıvı yağda kavuruyoruz üzerine salça ilave ediyoruz.Yıkanan pirinci ilave edip biraz kavurup 1 Bardak su ilave ediyoruz.Karabiber tuz ilave edip kaynatıyoruz.Suyunu çektiği zaman ocağı kapatıyoruz.Nane ilave edip karıştırıyoruz.Soğumaya bırakıyoruz.Lahana yapraklarını tek tek bıçakla kesip alıyoruz. Bir tencerede kaynar suda yaprakları haşlıyoruz yumuşatıyoruz.Sudan alıp soğumasını bekliyoruz.Daha sonra üçgen şeklinde sarıyoruz.Tencereye diziyoruz.Üzerine çok az tuz sıvı yağ ve bir parmak geçecek kadar su koyuyoruz.Kalan lahana yaprakları ile üzerini kapatıyoruz.Bir tabak kapatıp tencerenin kapağını kapatıyoruz.15 Dakika kaynatıyoruz. Pişecektir. Yarım saat soğumasını bekliyoruz hemen açmayın dağılır.Servis yapıyoruz. Afiyet olsun
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💓YORUMLARINIZI YAZIN 💓
Tarifler ile ilgili yorumlarınızı yazın. yorumlar sürekli olarak izlenir takip edilir.. Olumsuz, saldırgan, küfür zararlı ve tek amacı rahatsız edici olan yorumlar kaldırılacaktır.
#nefislezzetlitarifler #sağlıklıyemekler #yemektarifleri #tarifler #nefis #lezzetli #yemekvideoları #lezzetlitarifler #yemek #tarif #videoyemek #nefislezzetlitariflerkanalı #pratikbilgiler #nasılyapılır #türkyemekleri

Hello. I’ve started another live stream today. Let’s see how long we can keep it up. I’m making stuffed cabbage today. Well, I wanted to show you how it’s made. I’m starting our live stream right now. I ‘ve already started, but let’s show you this. You know, when it’s winter, we can’t leave without eating cabbage. See the leaves? We boiled them. We prepared them in advance. Like this. Turn on the light, it seems a little dark. Yes. We turned on our summer light. It’s dark. I hope it’s light now. I’m starting to wrap them right away. Just to give an idea to those who don’t know. Look, I showed you this. I boiled the cabbage leaves really well, girls. Now, we need to remove the thick parts in the middle of these cabbage leaves . If you wrap them, they won’t soften. They’re too thick. Look like this. We’re cutting them long and long. And I boiled them whole . My cabbage was great. I bought it specifically for sarmas. And the leaves turned out really well, friends. I thought I’d show you. Hop like this. Let’s take this down. We’re not going to be comfortable like this now. Look, I’m going to show you how to wrap these triangle-shaped sarmas. Hopefully, it’s a skill. Now, let’s get those nice crooked parts. I’m also putting my fish right at the bottom of the pot. They’re there, and the sarmas are wrapped so they don’t stick. Now, we’re going to cut these into long strips like this. Look, we’re cutting the boiled leaves into long strips like this. Everyone, welcome to my live broadcast. I’m going to show you how to make stuffed grape leaves. I’m going to show you how to make stuffed cabbage. Yes. See this? There are two long strips. Let’s cut these too. Of course, some may tear. Don’t worry about them. Throw them in the bottom of the pot . Because there’s no rule that they’ll all come out perfectly. We’re cutting them three fingers wide like this. I hope you hear me. There’s no problem. If there are any problems, tell me from there and we’ll fix them. Yes. We made three long strips like this . See? Now, here’s the filling for our sarmas. Rice, onion, tomato paste, black pepper, mint, salt, and broth. That’s what I added. I also added some broth that I made myself . Let me show you how to make the sarmas right now. Those who don’t know should learn. Not everyone does this often. Because it’s a bit difficult to do. Actually, it’s easy, but it ‘s difficult for those who don’t know. That’s why they make huge, big bags of wrap, and they take out tools . No, they wrap it in a container like this. They say we made it that way . But it’s not like that. This is the wrap our mothers made. Look, now we take a little bit on the tip of a spoon. We put it in three parts, didn’t we? Look, let me teach you too. I wish I could die. You’d say, “I had a sister who taught me.” Now we throw it across from here like this. Look, she’s letting the dogs out like this. I think someone’s coming. One more turn across. Now look here . Across again. Across again here. And it’s done. We wrap our wrap like this. I’ll move the camera closer now. I think it’s pretty far away, and you might have trouble seeing it. We can do it like this. You can’t see it, can you? If there’s a problem, tell me, sister. Now we wrap this. Come on. Look, we’re taking it now. We’re putting it right here. With the tip of our spoon. Of course. Look, we put this here, right? Either to the right or to the left. You’ll lay it from the tip like this. Again in the same direction, now to the opposite side. Again to the opposite side. That’s how our moms used to do it. To the opposite side. Look like this. You cut this off or go back again. Look like this, our sarma is ready. Yes. Greetings. Welcome, everyone. Welcome to our live broadcast. Please leave your likes. It’s very close, so to speak. Let’s open it a little so we can see each other. Now let’s continue again. Let me teach you. I actually gave you the recipe for this. Well, I don’t know. See? Look, now send it this way again in the same way. The part that’s a little thick has become a little bit here. See? Those thick parts, the veiny parts have come up, we’ll turn it around like this and wrap this sarma. Come on, everyone. Welcome. Those who said hello, please leave your likes. Take a look at our live broadcast. I’m putting the ones I wrapped here. Let’s see how many questions we can ask. If I get bored, I’ll close the live broadcast. Yes. Look, these are tearing. Did we boil it too much? What did we do? Wait a minute. Our father wants soup. Wait a minute, I’ll get him some soup. I’m coming. Give me your plate. Pluck your eyebrow from it. Pluck your eyebrow. Pluck your eyebrow from it . You stay there. I’ll get it for you. I’ll be right there. Wait, it’s a hassle. Our patient is hungry. We’re feeding him on the side. Yes. We made lentil soup for him too. So, let him drink it. Okay. Stay there with the lemon. Go get it. If you want a squeeze of lemon, squeeze it in. Yes, let’s continue. Welcome, everyone . Newcomers, those seeing my live broadcast for the first time. Let’s see what he says? You’re not the right age yet. You’re still young. You’re 21. If it had been that old, they would have called you a girl, but now you’re not old enough. You’re not suitable for marriage, sister. And consanguineous marriage. What’s that? What’s that? Girls don’t go to relatives here. You see it like this. We wrapped it up again. Let’s continue. Let’s chat. If we get a little bored, we’ll turn off the live broadcast. Look, I boiled the cabbage leaves like this. We’re removing the thick veins. You don’t know how to cook yet. So, watch my videos and learn how to cook. Yes. We immediately kick out the useless people. Of course, believe me, there are so many perverted souls; may God damn you. Yes, we did. Let the right people come to our live broadcast. If you continue with this mindset, you’ll be nothing. Perverted souls. If you continue with this mindset, you’ll spend your life in vain, in vain . Yes. Look at it this way. We’re cutting it long. Let’s separate the torn pieces. Yes, let’s continue. And peace be upon you. Those who greet me, those who come to my live broadcast. It’s been a while since we’ve opened a live broadcast. It’s a coincidence. We did, but we don’t know when or how long it will last, of course. Look at it this way. I’m cutting it long. It’s a bit distracting, but it’s good. Of course, people don’t do it like this. I usually watch a lot of cooking shows, and they come up with different models, saying, “We made sarma” according to their own ideas, and then they come out. I mean, they don’t usually try this hard. Of course. We’re putting this in a little bit. Wait a minute. Now let’s close it here. Like this, like this, we wrap it back in the same direction, now this way, the other way, turning it over and over, my friends. Yes, look, that’s done too. Let’s continue. If you don’t know, look. If you know, you ‘ll know. Now, like this. Yes. Look, the tip is sharp. Yes, this is where it’s going to break. Let’s separate this. Overcooked ones smell immediately. Let’s continue. Peace be upon you. We say peace be upon you to those who greet us and continue wrapping our cabbage rolls . Like this. I hope you’ll learn, those who are curious, I hope you learn. I hope you’ll also pray for a blessing for this roll. Yes, I’ll wrap it like this until I run out of leaves. I haven’t done all of them, friends. Let’s show you. We only have this much cabbage. And I’ll make pickles from it, God willing . I haven’t made the pickled cabbage yet this year. It hasn’t happened. As you know, your brother Mehmet is sick. We’ve been taking him to the sunshine for 10 days now . He’s a little sick. Of course, I’m busy with my work. I can’t pay much attention, friends. So, that’s all. Look, you see it, right? Or, more like this, look, like this, triangle this way, like this, triangle side right here, turn it this way. Now, this won’t turn. We’ll do one more turn. Look. Hop. Like this. It’ll be long, but okay. Let’s roll it up again. Okay. We’re making our triangle wraps like this. We made two of them. We have a lot of leaves left. The thick ones are cabbage. I don’t know. You need to boil them in water. I pulled off single leaves. I mean, let’s use cabbage that’s a bit loose. If you use cabbage that’s too firm, it won’t separate. I took off single leaves without cutting them. Then I boiled them. It softened in hot water. Look, you’re going to make long strips. Well, there’s an easy way to do this. You can do it the other way, but I do it like this, like my mom does. I like it like this. Let’s take it from here. I’m already doing the bad parts. Look, you have to keep removing this middle part. You can’t roll them up from there. If you leave the middle part, enjoy your meal. I got really sick, friends. I mean, we didn’t make the soz. I’ve been on medication for a while. You can tell from my voice in my videos that I was constantly coughing. I was constantly cutting the parts where I was coughing. By the way, I uploaded a new video. So, I uploaded a pastry video for you, girls. I’d appreciate it if you’d check it out. I showed you how to make street pastries. I explain it well and make long, beautiful videos so everyone understands. I can’t even make two-minute videos. My videos take a little longer, but everyone should learn. Take a look. Just take a full look. That part has been cut off. Now let’s take that part. Hop. You put it like this. I’m showing it over and over again . Look, close that part like a triangle. Hop. Again in the same direction. Now in the opposite direction. It will show you that direction anyway. Now you can’t jump this way. You have to continue in the same direction. Now it will go the other way. And again in the same direction and again this way and finish. And finish. We’ve come to the end. Well, this place isn’t wrapping anyway. It will lift up now. I just cut it off. It went from there. Yes, that’s done too. Let’s continue. Welcome, everyone, to our live broadcast. What’s going on today? We’re making stuffed cabbage leaves. We made it. I made kapuska. Let’s share our troubles with you, girls. I remember, we always talk about kapuska . So, I thought, let me make this. I normally make that dish at home anyway. My mom said that, that’s not Turkish food, she said. My friend, I know it’s like that, mom, it’s been years since I’ve seen Europe. Kapuska, Kader, there wasn’t even internet back then. Well, there’s no arguing now. Russians make Russian food, Russians make it, Russians make it. No, brother, it’s our food. I ‘ve worked with people from my own country a lot . Because my own country doesn’t accept people. People outside accept Russians . I’ve also seen what they do. I mean, their food is especially different. They don’t add rice to it. They add watery carrots. They add red cabbage, and their food is cabbage like that, and they constantly mix our kapuska with it. That’s our kapuska friend. Thank you, Eylül. Does Eylül know you, sister? You were always coming, you were reading. Don’t I know you? We have such good memories . It’s a triangle, but look, this live broadcast is for everyone to learn how to make a triangle. That’s why everyone does it the other way, like a big fist. The important thing is to make it tiny, like this , so married women and their husbands will be happy. Men really love this kind of food . I read the comments a lot, especially from foreigners who don’t know Turkish food. For example, a woman from Portugal recently wrote. She looked at Kapuska. She even called it Arab. She loves this Turkish food. I made it exactly like that at your place. And my wife loved it. You make it too, so your husband will love it. Oh, my throat is sore, girls. I thanked Eylül. You can raise your appreciation from here. We don’t know when we’ll open it again. Of course, it’s live, kids, let’s say it’s a blessing. I’ll sit here, without moving much. I thought, let’s open it live, and share our troubles. It’s been a long time since I shared my troubles with you, my friends. Thanks, Zeren, really. Oh, my head ache and all, but this coughing doesn’t go away. He drinks syrup and drinks it. We went to the doctor and had syrup prescribed , but we used antibiotics. This irritating thing doesn’t go away. In fact, it jumps out right while I’m talking. I hope you’ll see. Look, you can do the same. It might be hard at first, but you’ll get used to it, girls. Yes. Are you full? Are you not full? Oh my God. Okay. I’ll get up right away. Your brother Mehmet wants soup again. I made him lentil soup. He loves it very much. Let’s get up. He won’t be able to feed him. Otherwise, he’ll collapse. I’ll at least get the pot next to him. No, son, I’ll put a little. Okay, let me bring a little, a lot, just like that. Get up, sit down, sit down. At least you pour it yourself. I’m doing a live broadcast. You always want something there. No, okay, he put it in, I’ll drink that much. Give it a wipe, give it a wipe. Yes, here we are again, that’s the live broadcast stuff. Get up, sit down, sit down. You know your brother Mehmet now , you’ve learned. He wants it too. I’m saying it’s a live broadcast, but he died hungry. He died hungry. Yes, let’s continue. We’ll wrap it up little by little, whatever it takes. We’ll wrap it up until we get bored. Should we leave it to the trouble? Look, we did it like this now, didn’t we? Hop on. Hop on. I boiled some of them a little too much. The cabbages fall apart when they’re hanging, but that’s okay. I’m still doing it. Your cat? Oh, we don’t have a cat. We have cats, but dogs don’t want them. Cats. They come out the moment they enter the garden. That’s why I can’t really take care of cats. If it weren’t for dogs, they wouldn’t leave the garden. Because I throw them bread all the time. They come a lot then too. Damn, this cough, this cough is going to kill me. Yes, let’s continue. I’m quite full. We’ll wrap them until the leaves are gone, girls. Look, we’re wrapping them up like this, turning them around. Let the alarm go off in the extra places. Yes. Come on, live broadcasters, old friends, welcome. I thanked you, sister. Your sister is sick. She’s sick; these seasonal changes definitely make me sick during these months . And it doesn’t go away quickly, you know, it takes 15-20 days. Let’s show it like this. I wrapped her up a lot, girls. Do you see? We both talked and wrapped her up. Let’s continue. We’ll arrange them in the pot, but look. See? I managed to pull the cabbage apart without tearing it. But if you hold it too tightly, it won’t break easily. I separated them one by one. After that, I boiled them in hot water. Okay, let’s see. Thanks. Welcome, Rabia Deniz. It’s actually easy, but of course, it’s difficult for those who don’t know how to do it. It’s very easy. You make long strips like this. So, if you’re not sure, just roll them up like regular vine leaves. That’s fine, but this is easy. Long, long strips with a little rice inside. You’ll immediately fold them over like this and start rolling them up. Look like this . Hop across. You can also do those extra sections like this . Let’s continue. Let’s see how many likes we got? 34 likes. Yes, by the way, my new video is out, friends. It’s morning. It wasn’t morning either. What did I do around 1:00? I gave you a poğaça recipe. Look at it. Look at it. Give it a little like. Give it a like. Leave a nice comment. This is thick. Yes. Again. We’re doing it coughing. Nağdak. There’s syrup too, but it makes the process really annoying. I have a really bad throat. Now, this is a little bit overwhelming, but I’ll take care of that right away. I thanked you. It was a board on a board. I’m not cutting on a board. I ‘m cutting on a tray. Yes, wood is cut. I’m cutting on a tray, sister. My board. We eat bread on this. So I won’t draw too much. I don’t eat bread at the table much. We usually eat at this table. Our bread too. Yes. Should we go and do what we do? We did a lot, girls, but let’s do this. It’ll be a little small, but let’s do it. I love you all too. Welcome, everyone. After a really long break, I thought I’d start a little live broadcast, but I was going to tell you how to make the ingredients, but swear, it’ll take a long time, sister . And I just finished another video. I only shared it for hours. Oh, I couldn’t ask about this, girl. Why wasn’t it asked like this? It’s ugly. Let’s do it again like this. Look, I couldn’t do it. Did you see? You looked at the girl like a charm. I guess it’s because she’s small. Oh, whatever. We’ve put it together. Yes. Now , welcome like this. What’s it like, sister, but cabbage leaves and stuffed cabbage. Let’s show it like this, friends, it says foreign, but I don’t understand. Cabbage is my favorite . And now, we’re arranging my stuffed cabbages nicely, in triangles, and I put the remaining leaves at the bottom of the pot so they don’t stick. Now, I’m arranging them nicely, girls. Let’s see how much I’ve wrapped at the bottom. We’re both chatting and wrapping them. And we fed the patient. We’re also doing cough suppressants. Yes. Now, I’m going to get up and have a syrup, girls. Sorry, but this throat won’t stop otherwise. It’s a real cough. See, kids? You can’t tell even with my white pot. It’ll be delicious in the end. Well, my mom used to make it like this. I learned it from her. In her hand. It rolls right up. I can’t do it by hand. I was on a table like this, but they would turn it over and over in their hands. Come on. my late mother. It’s been years since she died. She died very young. Well, we were very young too, of course. I was very young when our mothers and fathers died. My mother and father died like that for three years. Yes. If anyone is wondering, tell them sir. I swear, I won’t be able to deal with it now because I don’t understand. If you’re doing it to yourself. I’ll drink my syrup right away. I’ll be back, I’m coming, kids. You’ll have to wait two minutes again. H Yes, I’m here, I’m here. Before I make a long break. Oh, I’m sitting again. Yes, let’s see, let’s continue. Let’s drink our syrup. Look, these are my weeks. I went to the doctor because I had the flu. I don’t normally go to the doctor much. It’s a whole bag, huh. I’ll drink this syrup now. Let my cough ease a little. Two of them are finished. This is the second one. Just a lid like this. Okay. We drank our syrup. We got our energy and we continue. Come on. Let’s see. We continue. The leaves are here. They say wrap me up. We cut them right away. Do you see the beauty? I cut off the bad parts of the leaves right away. Correcting like this. And now we made it long. Let’s do it again. Yes, that’s okay too. If I understand, I’ll respond because I don’t understand. If there are friends there who understand, they can write. Otherwise, I don’t understand. What are our translations to our trans? No English, that’s all. Yes, we’re continuing. I don’t like those thick parts at all. I don’t even like those in pickles. Yes. I hope they roll up nicely again in the same way. I’m separating the torn ones, and if those don’t work, we’ll make them with vinegar instead of throwing them away. Let’s see. Welcome. Maşallah, there are 1279 people. Oh, look, while I’m talking to myself, please put your likes away, don’t do anything. Throw your likes away. You see how much it would be if that many people left a like. Huh. I’ll bother calculating. Now, I took four leaves out of one. Let me show you the new arrivals like this. Good. We put our rice in. We make stuffed cabbage. Turkish food. Okay. Turkish stuffed cabbage. It’s endless, girl. How am I supposed to get through without wrapping all this cabbage? Look, there ‘s still the world inland. I’ll finish the cabbage leaves I boiled. After that, I’ll close my video. Let’s show you this. How many leaves do we have left? Let me see. Let me see. 1 2 3 4 left, girls. That’s all. That’s all there is. We have 4 leaves left. Stab them now. How long does it take? We’ve been broadcasting live for 34 minutes right now, but of course, this live broadcast will be an hour. I won’t show you how to cook them accordingly. I’m showing you how to make them so you can make them at home. Do this to your wife, your friend, your husband, your family, your children. They’ll eat your fingers. Of course, I cut off the parts that don’t fit. There’s no need. Yes, of course, we greet those who greet us, but since we’re doing our job here, I already receive them the moment I see them, friends. And peace be upon you. May God bless those who say good luck. As the old saying goes, if it’s easy, let it happen to you. Yes, this happened too. Wait, let’s put you in too. Did you learn? But you’re holding one hand. So what am I supposed to do? So, we want to eat. Well, we need to make our meals. We’ll both cook our meals and talk our mouths off. I started this live broadcast just to talk to you from where I’m sitting. And maybe you’ll learn by looking at it like this. I said, bad text girls, who can show you detailed recipes on live broadcasts ? No one shows you recipes like this. They can’t do them anyway. They never can. They’re empty. They make stuffed grape leaves like fists. They’ll sell you the new trend of stuffed vine leaves and make them look like this. That’s how our mothers used to make them. Heh. Oh, how beautiful. Look, it’s good to know. I’m showing it to those who don’t know, sister. Of course, those who know can do it. Why not? Whoops ! Look at this beauty! Oh, right. Now, while these are cooking, they ‘ll press together, tighten up, and you’ll have a triangular stuffed vine leaves, shaped like an amulet . Bonjor. So, what should we say? Let’s say Bonjur. We said welcome. I guess we said hello, right? These, I mean, are also good pickles. They’re cooked. Boiled. Ready. We’ll add vinegar. We add garlic. We mix it in like that . Then we add a little salt. A very little bit. And it becomes a pickle. It’s ready to eat right away. Mix it up, put it on the table, and eat it, friends. That way. I don’t understand, Merve. What did you mean? I don’t understand. Write again, my beauty. What do you mean? It’s so pointless, it just makes you hear. It’s not pointless, my friend. I mean, whoever wants it will watch. I’m not forcing anyone to tie their legs here, my live broadcast. Those who like it will leave. Okay. We opened it to show, so to speak. Those who make it, do it. Those who like it, like it, don’t. We’re not forcing it, sister. You’re saying Eylül. Okay. Eylül said? So, you’re all my friends. Everyone who follows me is part of the family of delicious, tasty recipes. You’re all so valuable. You know as much as I can, you watch my videos, with all the details, and it’s done, thank goodness I’m not making it. I’m trying to show you, you know, those who know already do it. Those who don’t, let them learn these home-cooked meals. So, don’t eat ready-made meals, girls. Learn to cook home-cooked meals. After all, you’re young and single. You’re going to marry, and you make these dishes for your wife. It will never leave you. Why? Because if it does, it will starve. Learn it, I mean. You can do it to your children. It won’t hurt. That’s what our motherly people used to say. Even if you don’t, learn. So it’s true. I mean, the day will come when you do it. Look, it’s like this: a triangle. Look, hop to the side. Then this way. It finds its own direction anyway. Look, you can’t throw it this way now because it won’t work. You throw it straight. Now you have to throw it this way to make a triangle. We’ve come to this thick part and I’m going to cut it. I’ll throw it from here. Look, we’re wrapping dolmas like this. Yes. We’ve been talking for a while, swear to God. It’s been 39 minutes. I’m making people sick. I mean, even if we’re sick, they want to eat. They want to fill our stomachs. We can’t live hungry. It’s not like we’re going to go to restaurants and buy it. Because everything has become exorbitant. But cabbage is cheap in the market. You can buy it for 50 lira a head, man. Rice in a glass. Of course, if you put ground meat in it, put it in. But if you don’t, it ‘s like this too. Look, I didn’t put miski. Is it going to pierce my throat? No. Yes, we’re continuing, girls. And peace be upon you. Welcome to all of you who said hello. Welcome to our live broadcast, everyone, to the Nefis Lezzeti Tarifler family. Even if you’re not a subscriber, you can join this family by subscribing. If you join, you’ll be notified of the best recipes. Because you’ll receive notifications, and you’ll learn how to make such delicious dishes. You’ll feed your family, your children, your spouse, your friends. Hello. Okay, sister, of course you can go. We’re not tying people down here who have work to do. Because, of course, everyone has to do their job. Just like I do my job, you too will do your job. Anyone who’s free can sit. Anyone who’s new or wants to learn can have a look. You see, right? Look, I’m showing off. You see, right? We tore this up. Now we’ll have to throw this one away. Okay. Thank you. You’re even sweeter. Hatice Türkler, sister. Yes, we’ve reduced it, girls. Just kidding, look, there are two left here. And these three . Are we done? We’ll turn off the live broadcast. Well, I’ll put it to cook from there. Don’t wait, no. Right? You’ve learned how to roll it. I’ll pour water on it right away. I’ll add salt. I’ll pour some oil on it. I’ll close a lid and bring it to a boil. How long will it boil? 10-15 minutes. The rice is already a little cooked while it’s roasting. Well, it’ll cook a little too. Okay. Then I’ll let it rest. If you open it right away , it will fall apart when you take it. Let it cool a little. If you do it , you can take it out and eat it later, and if you do, look, like I taught you, I’d appreciate it if you said a prayer. Thank you. Everyone is welcome. We are currently 700 people and 86 likes. Thank you, be well, friends. Don’t let your fingers see it. Likes are here, hearts, emojis, something. Just click and click on them. It’s a hassle. My phone is ringing, but I won’t be able to get up and look at it since the girls came down. Let it ring. It’s ringing, someone is calling. It’s probably a boy calling. I can’t look anywhere now. I mean, I can’t run as fast as I can. Yes, I’m still hungry. Wait, I guess we’ll run out of rice. I made too much. I poured a glass from the beginning . Well, it seemed a little small to me. I said, even if it’s not enough, add a little more. I did, but that one glass was actually enough. We can never get enough. We always have too many. Yes, girls, we’ve really gotten into it. I swear, we have. What do I add? I add water. Just enough tap water to cover it. I add salt. I drizzle some oil over it to make it shiny. Then we cover it. So that it doesn’t fall apart while cooking. We cover the plate. Don’t mind me saying cover. I cover the plate. So that it doesn’t fall apart. I cover the lid and let it boil. When it starts to boil, I turn it down to a high heat. In 15 minutes, it’ll be cooked. The rice was cooked while roasting it a little. When it boils like that for another 15 minutes, it’ll be cooked anyway. Then we cover it without touching it. If you sauté it like that, it will fall apart. It’s hot. Wait for it to cool a little; don’t take it out of the pot right away. Wait a little. After it cools, that is, 10, 15, 20 minutes. In other words, let it come out of its initial temperature. You put it on your plate. If you like yogurt with garlic on top , you can make it plain. You eat it gob-smackingly. You eat it gob-smackingly. And then we see the sarmas are finished in the pot because they’re eaten quickly. They’re so hard to make but so easy to eat . Look, this takes an hour. I also cooked the plain sarmas, I mean. I boiled the leaves and cooked the inside. You’re looking, aren’t you? Look , look at the way it’s wrapped. This is cooked leaves. Whoops, the leaves are a little overcooked. When they’re overcooked , they make such a mess. We immediately remove the excess. Cook it in a pot. Okay. Thank you, sister. Welcome, doctor. Oh, how beautiful. Are you a doctor? How beautiful. We were at the doctor’s yesterday, girls. May it please us. As they say, may God bless you. It really is. Yes, we’ve reached 110, 100, 101 likes, girls. Please leave your likes. Look, we haven’t opened a live broadcast in a long time, but we did, and it was really nice, really nice, I guess YouTube featured our live broadcast. It got a lot of views. Thank you. Oh, my friend is here again. Look, look. Meryem, I thanked you. Were you Makbule? Meryem’s girl, I got it mixed up again. You’re Meryem. I thanked Makbule and the other one too, Makbule . Meryem, brother, I’m mixing up the names again, you know. I’m mixing it up because it doesn’t really say your name, but you’re Meryem. H, tell the truth. Thanks, my friend. Thanks, sister. Yes, look again, I’ve set aside 34. Yes, our live broadcast continues, friends. I’m giving you a wrapping course. So, like it. You know how it is. Look, my videos are usually a course when I make them. Because I always make them with explanations. I mean, I explain my videos, friends, so that you learn. Why are we going to die and go to the afterlife, are we going to take what we know with us? Everyone should learn, right? Yes. Everyone should learn. Look, this place is a little ugly, but anyway, let’s wrap it up like this, ugly. Isn’t this leaf dead tomorrow ? What can we do without scattering it like this? It’ll go back to normal once it’s cooked anyway. Hop. Yes, our live broadcast is continuing right now. We have 428 people and welcome. You brought joy. To your sister’s live broadcast. We haven’t opened a live broadcast in a long time. Maybe it’s been 15 days, maybe 20. I don’t know exactly. I got sick. I don’t open it if it has the flu. And Mehmet, we’ve been going for radiation therapy for 10 days straight these days. Of course, we couldn’t open it again, so I uploaded a video on YouTube so it wouldn’t stay idle. Triangle. I’m making cabbage rolls the way our mothers used to make them. Of course, it’s a little troublesome, but good. We’re continuing like this. Look, it’s overcooked. Some people have mothers who overcook them, and they fall apart in my hand because they’re overcooked. Hop. Okay, this is ready too. The end of the month is the end. Yes, we’ve moved on to the last leaf, friends. That’s it. We’ll close our live broadcast again. Okay. We’ll arrange it anyway. That’s it. Did you wrap it with chicken? Oh, it can be with ground meat. Of course it can be. Any kind of meat is fine. It can also be plain. We wrap it plain. No chicken. No chicken. No. Also, I don’t really like meat in vegetable dishes like this. I’ll eat it as meat. Either meatballs or stew. I don’t really like it with vegetables like that. Oh, no? Of course it is. Yes, friends, any kind of dish will work. Chicken is fine. You can put regular ground meat in it. It works that way. Anything works. I thanked you. Thank you, sister. It’s almost over, it’s my job too. I mean, we’ve been livestreaming for 51 minutes, and I mean, it’s almost over. I’ve been wrapping it for an hour. If it boiled in half an hour, it’ll boil in 1.5 hours, 15-20 minutes. So, making this dish is quite a complex task. It’s not an easy or simple dish that takes time. It’s simple, but we’re just messing around, but that’s how it is, I’m going to remove the place of that bowl. Yes, look, I’m making our last leaf. Let’s see, our live broadcast continues . We’re at 400 people right now. I don’t know how many views we’ve had, friends, but God bless you all. My other phone is in the other room, I can’t even get up and look at it. Well, this one is live streaming, too, for sure. We’ll watch it now. We’ll turn it on again later. We’ll turn on the live broadcast again when we have free time. We’ll chat again. Aynur, Erol, Aynur, Erol. I know my neighbor Aynur, but I wondered if she told me, was it Erol? I didn’t know. Okay, maybe it was her. Yes, I’ll wrap our last two leaves, kids. This stuffing is left. This makes another meal. I said I’d pickle the leftovers, but if not, we’ll make some kapuska from it. Some rice is here. Everyone’s claiming my kapuska. No, it’s made in our country , no, it’s made here, my friend. We make that kapuska too. Yes, let’s go ahead and finish it. Are you neighbor Aynur? Oh wait. It’s my Aynur. Yes, I think you are , I wondered if you mentioned your last name. I don’t know if Aynur is. It could be anyone with the same name. That’s a little long, kids. I’ll fold it like this. Let’s take these and give them to them like this. Okay. We’re done wrapping. Now let’s put them in our pot. Here we go. I’m pretty stuffed, girls. I mean, we can’t get enough . I’m pretty stuffed. Peace be upon you. Now look at this. I arranged the things I made in my pot, friends. Now I’m arranging these others. I rolled up all these sarmas in an hour. They should all be nice and tight. They shouldn’t lose their shape. When the rice is cooked, it will take on exactly this shape. Let’s arrange them nice and neat. You see, right? I hope you make them and remember me. I showed you how to make them. Make the filling however you like. With meat, ground meat, chicken, or plain, do it as you like. But I did show you the wrapping process. I hope you learned it. I started the live broadcast specifically to teach you. So everyone can do it. Yes. Let me pick these. You won’t see them on other channels, I’ll get them. They can’t do it like this because they can’t do it. Where? Where? Oh, they turned out beautifully. Three rows, er, I guess I made three or four rows. That’s it. Look, these are left now. So, all of these will be pickled. Now I’ll pickle them in a moment. I’ll chop them up right away. I’ll make them a little smaller. Vinegar, garlic, and salt. Here’s some pickles to eat right away. Yes. Let’s take this down and show you the final step. Did it turn out good, girls? If I had boiled our stuffed cabbage leaves, I could have wrapped them a little longer, but I thought I’d get bored. I won’t go on too long. That’s all that’s left. So, we’ll do this. We’ll pickle them. We’ll do something. Yes, we’re done with the wrapping, friends. Well, it’s time to cook the dish. You wrapped it differently. Different, sister. Because this triangle, uh, shouldn’t be amulet-shaped cabbage wrap. The hardest part is tiny little things. The best thing is not to wrap it like a fist. Yes, that’s okay. We’ll add a little salt. I can even lay one of these on top. Make it a little something like this. Make it a layer. Then we’ll close the lid. For example, look like this, friends. We’ll cover it with these slits. If we cover it like this, it won’t fall apart while cooking. Look, we’ll cover it with these remaining pieces, for example, like this. This is how I normally close other vine leaf stuffed vine leaves. For example, you close it like this. Look, you wrap it like this, spreading leaves all over it so it doesn’t fall apart. This is the shape. Look, girls, let me show you, I mean, I’ll close it. There’s a live broadcast, but like this. You did, didn’t you? Heh. We’re torn leaves from the remaining leaves. Then throw them away. Let’s put it here like this, and we’ll put this and that everywhere. Okay. Look, I covered everything very well. Kelem dolma. Kelem kalle dish. The old people have many names for this laana. Kalle dish, kelem dish, laana dish, kapuska dish. The old people gave many names to this cabbage. They said the old people had everything. Oh, I did it too. Yes, now let’s slowly wind down our live broadcast. We’re 59 minutes in, and we’ve filled an hour, girls. Let’s fill it up and then we’ll at least close it. We’ll say we’ve made an hour, then we’ll start a nice live broadcast again when we have free time. I’ll show you how to make my recipes and böreks in detail . As you know, there’s no cutting and chopping in live broadcasts. It’s done just as you see it . Now, I’m going to sprinkle some salt on this. Drizzle some oil and add water. I’ll add water until it covers the surface . Let’s say we’ll put it on a finger until water comes out. Then I’ll put a lid on it, like a plate, or something like that. Well, normally, I’ll put the lid on it and bring it to a boil. We’ll boil it for 15 minutes. When it’s cooked, we’ll turn off the heat and let it sit. We won’t open it right away because it will break down. Later, after it cools a bit, we’ll take it out and enjoy it with yogurt on top. We also have soup. Our lentil soup. Well, that’s enough, this is a beautiful evening. It tastes so good. Oh, we say “kelam” here too. You might say “Azerbaijan,” but we also say “kelem.” Our “kelem” is “kelem aşı” (a type of soup). Oh, and we also call it “kelem aşı” (a type of soup). Oh, and I mean, I guess Turkish food is very widespread. I mean, Turkey was in the old Ottoman period, well, Turks lived in many parts of the world, as you know. Then we were stuck with Turkey. Those who lived there, of course, had their own culture back then—Turkish food. Because those places belonged to Turks, they always made Turkish food, and they left their culture there. Then, of course, the people of those places, those who possessed it, settled on the lands and Turkish food. Our food is ours too. No, they are our food. Wherever you go, it’s our food. It’s all our food. They immediately embrace it. Nope. Turkish food is 90%. There’s a lot of Turkish food in the world, and many of them are unknown. I mean, I’m making some old dishes, but many people don’t know about them. Yes. There you go. Bye for now. Take care. Stay healthy. See you again on the beautiful live broadcasts. See you in the videos. By the way, this is called cabbage sarma. It’s a triangle. Cabbage sarma. It’s shaped like uska. You can also call it that. See you again with some great recipes. By the way, don’t forget to check out my latest video. I gave you a recipe for poğaça. My latest video. I’d appreciate it if you checked it out, gave it a nice like, and left a comment . Bye. Take care of yourself. Stay healthy.