Lezzet Bombası Çorba Tarifi: Parmaklarınızı Yiyebilirsiniz! #yemek #amerikadayaşam

Merhaba Arkadaşlar! Bugün kendi evimizde hazırladığımız enfes ve sağlıklı yemekleri paylaşmak için buradayız! ????

Bugünün eğlenceli ve lezzet dolu anlarını sizinle paylaşmak bizi çok mutlu ediyor. Özellikle Buğra’nın bu lezzetli yemeklere verdiği komik tepkileri kaçırmak istemeyeceksiniz! ????????

Şimdiden herkese keyifli seyirler diliyoruz! ❤️???? Videomuzu izledikten sonra yorumlarınızı bekliyoruz. Deneyimlerinizi, düşüncelerinizi ve önerilerinizi bizimle paylaşmaktan çekinmeyin. Her bir yorumunuzu dikkate alıyoruz okumak için sabırsızlanıyoruz. ✨???? İyi seyirler!

Eğer videomuzu beğenirseniz, lütfen beğenme butonuna basmayı unutmayın, bizi takip etmeyi ve yeni videolarımızı kaçırmamak için bildirimleri açmayı unutmayın! ????????

Sizleri çok seviyoruz!????

Yapım: TNT Multimedia
https://www.tntmultimedia.com/

#lezzetliyemekler #lezzetlitarifler #yemekvideosu
It has turned out to be a most exquisite salad. My salad is prepared. Lemon… Are we to squeeze the lemon with our hands? I am tuning it. Behold the eloquence of speech! He claims to be tuning it. How did you deduce that? With all the cooking I do, I have gathered some experience.

Ah! It returns! Splendid. A rich chicken soup, abundant in flavor. This moment is my utmost favorite. Ceyda races against the seconds. Your craftsmanship is commendable, you excel at this. I cannot be modest when it comes to cooking. Don’t be. Greetings to all! How do you fare? I hope you are well.

Here I am again, from the kitchen, to present you with new recipes. I shall offer you not one, but two recipes. We’ve had a series of recipe sessions. Your appreciation and feedback fill me with joy. Hence, I have returned to provide you with another recipe. What am I to prepare today?

Ceyda, what’s simmering in the mother’s kitchen? Here I am as well, friends. Behind the camera, I shall endeavor to coax laughter from Ceyda. I will be here for a moment of taste. Welcome to Ceyda Ana’s kitchen, friends. Today, I will prepare for you a classic salad.

My affection for salad dressings inspires me to create various concoctions. My dressings are renowned for their exquisite taste. I shall assemble a salad and craft a dressing for you. Here, I am poaching chicken. I will be making a tripe soup from the chicken, a favorite of Buğra’s and mine.

Firstly, I will prepare the salad for you. Once the chickens have boiled, I will share the soup recipe with you. As the chicken continues to simmer, I will commence the salad preparation. Here we have an assortment of greens. There’s spinach and baby “Kale Cabbage”.

“Kale Cabbage” belongs to the family of greens we’ve discussed before. While there is a mix of greens here, you may also opt for just lettuce or a simple green salad. I often make those as well, but today I chose this mix. Since they are small, I don’t chop them.

I tear some with my hands. After a thorough mix, I will place them on the serving dish. I’ve changed my mind, let them sit here. I’ve described the greens. I will also add some celery stalks. I usually relish dipping celery stalks in garlic yogurt. They also make a splendid addition to salads.

Dogs are quite fond of the scent of chicken. I have red peppers. Buğra, my dear, a feast awaits us this evening. I’m famished and waiting. I’ve hardly eaten anything in anticipation of this meal. A light meal of salad and soup. I’ve diced some red peppers into it.

I shall add some cucumbers as well. I am quite the salad fiend; I adore it dearly. When asked about my favorite dish, I invariably say salad. If you ask Buğra, he could list many favorites. What is your most cherished dish, Buğra? You seem to cherish everything, truth be told.

A dish you could never tire of! A dish I could never tire of… Perhaps İskender kebab. Very well, I shall prepare İskender kebab for you at home. We remember that one time I made it. You had used the meats from the fridge. Finding döner here is near impossible.

The döner that comes from Germany doesn’t appeal to me at all. It’s quite a feat to make it at home and get that authentic taste right. I’ve added tomatoes. These are my favorite bowls; I got them from Amazon. Not from Amazon Turkey, but from here. I’m uncertain if it’s available there.

I’m cleaning and washing my vegetables, which stay fresh for up to two weeks. I shop on a weekly basis. I wash the vegetables I purchase and place them in fridge-friendly bags, so everything is ready to use. This method simplifies the process greatly. I store the parsley in large, unchopped bunches.

I do the same with the dill. Talia ate half of this apple, and I placed the other half in the bag. If you prefer, you can add green… Do not falsely accuse my daughter; she only ate a quarter of the apple. We will give this to the rabbit; it enjoys eating it.

Let me give it. I’d appreciate it if you could give it with a slice. You may add either green or red apples. You could even add strawberries. Or opt not to include any fruit. Normally, I chop more green onions. But since I’m adding garlic to the salad dressing, I’ll use less.

I have a particular fondness for garlic and onions. Buğra sometimes tells me I use too much garlic and onion. I’m referring more to onion than garlic. I say this when it comes to dry onions, but I don’t comment on spring onions. -What is this onion called? -Green onion.

What do we call the fresh onion? Scallions and onions! My mind is ablaze; green onions are indeed fresh scallions. The rounded ones are referred to as onions. Buğra, the manipulator of videos… I shall add a touch of walnut. As you know, I was in Istanbul not long ago.

My grandmother personally shelled fresh walnuts for us—Talia, Buğra, and myself to enjoy. My grandmother peeled the walnuts with her own hands. My grandmother holds significant importance to me, as you’re aware. While discussing your grandmother, would you mention where you acquired your necklace?

My pearl necklace? I’ve explained this before, but let me tell you again. -Everyone inquires about it. -Yes, everyone does. I have mentioned this previously. Friends, this was not purchased; it belongs to my mother. This necklace was worn by my mother when she was young, which is why I wear it constantly.

I am quite fond of wearing pearls; I also delight in pearl earrings. My mother’s friends would call me the girl with the pearl earrings. When I was in Istanbul, I met one of my mother’s friends. Where are your pearl earrings? I always remember you with them, she said.

I told her I still wear them occasionally. I wear it often not only because it was my mother’s but also because I cherish this pearl necklace dearly. They also ask about my bracelet. I had it custom-made. Inscribed upon this are the names of my mother, father,

Buğra, Talia, my grandmother, myself, and our dogs. My grandmother’s name, Kiraz, is written right here. Only the initials of my mother and father’s names are inscribed. Our dates of birth are listed along with symbols I hold dear. I requested this creation from Harun Brother. I’ll put Harun Brother’s Instagram account down below.

You were inquiring frequently; I have now elucidated. Shall we return to the topic of your grandmother now? Do you miss her? Your grandmother meticulously separated the walnuts with her own hands. You know I hold my grandmother in great affection. Buğra always manages to bring me to tears with this subject.

Ensure you add them to the salad, not spill them down the sink. Buğra! My salad is ready in this fashion; now, I shall prepare its dressing. For the dressing, I’ll use garlic, lemon, whole grain mustard, and regular mustard. Olive oil, cold water, and a selection of spices will also be added.

A dash of pomegranate molasses as well. The chickens have been boiled. How did you discern that? I cook so much, my experiences are manifold. I couldn’t help but chuckle at your stirring technique. Two teaspoons of whole grain mustard, one teaspoon of regular mustard. -“How much olive oil?” -Trust your eyes… This should suffice.

Salt… The pomegranate molasses has run out, my dear Buğra; we must purchase more. Understood. Do we procure the pomegranate molasses from Turkey? I usually buy it from the Turkish market here, but I also bring it from Turkey. Why haven’t we filmed at the Turkish market yet? -I do not know. -Shall we?

Friends, shall we film at the Turkish market? I paused as if expecting a response. Yes! You were expecting an answer, weren’t you? I truly was. I grate the garlic elsewhere because I will use it for the soup’s sauce as well. I’ll make a vinegar garlic mixture for the soup.

While grating for the salad, I also grate for the soup. First, I will grate a clove of garlic for the salad. This is the sauce for the soup. It contains vinegar, grated garlic, and a bit of water. To infuse it with the aroma of garlic.

You flicker in and out of existence on the screen. You’re here one moment and gone the next. Ah! And just like that, you’re back! Whole grain mustard, regular mustard, pomegranate molasses, a clove of garlic, olive oil, salt, and lemon. Must we squeeze the lemon with our hands?

I prefer not to fuss with a lemon squeezer. I find using a lemon squeezer rather infuriating. When you press and twist your hand like this, you can extract the juice as effectively as a squeezer. It also serves to cleanse your hands. The flavor of my touch… My hands are clean.

You’ll have clean hands as well, friends. I savor it with plenty of lemon. -I stir it thusly. -Let’s see how it turned out. I’m adding a bit of cold water. It’s so simple yet so delicious. The dressing becomes more fluid and aromatic. I’m fond of this. I’m mixing it.

I thoroughly combine the salad with its dressing. I’ve added tiny red peppers. Let’s taste it. Sublime. I’m placing it onto the salad plate. A delectable salad has been created. My salad is ready. I commence crafting tripe soup from chicken. I’ll utilize the broth and chicken pieces from the chicken I’ve poached.

Typically for this soup, I would poach and shred an entire chicken. Even when I opt for just the thighs and poach them, the result is delectable. This method proves more practical; dismembering a whole chicken can be arduous. Opting for this approach simplifies the process. I place the poached chicken on the cutting board.

I’ll dice it into small pieces. Let’s inspect the fish dish you’ve prepared for our daughter. Show it to us, Ceyda. This is the fish stew I’ve made for Talia. I do have a knack for cooking delicious meals! Indeed, you do.

I’ve chopped the chicken into small bits; we do cherish it with plenty of chicken. I strain the broth from the poached chicken through a sieve into another vessel. Separating the solids from the liquids. I then pour the strained liquid back into the pot. I will add a bit more water to it.

I’m pouring some plain water into it. First, I’ll prepare the liaison for the chicken soup. Into the mix, three spoons of flour and a dash of black pepper, my friends. Just a teaspoon of salt. I usually refrain from using too much salt; you may add to your taste.

I squeeze in the juice of one lemon. Eggs are commonly added, but I opt not to include them. I omit them as they are not to my taste. I pour in some chicken broth. This is how I bind it together. Such eloquence in conversation! -He’s binding it together. -Exactly so.

What does ‘binding it together’ mean? It’s a customary expression. Wow, Ceyda the Great! -The tempering that you’ve bound… -I’m pouring in the tempering. I’ll place it on the stove to bring it to a boil. Once it boils, I will add the chicken. I will empty the dishwasher and arrange the dirty dishes inside.

Meanwhile, the soup will come to a boil, and we shall proceed after it has boiled. We stir to prevent it from sticking to the bottom. As you can see, the soup has thickened after boiling. Once it has thickened, I add the chicken. A rich and savory chicken soup.

It will boil for a few more minutes. Like tripe soup, but with chicken. It resembles tripe soup in appearance. Indeed, it needs to simmer a tad longer. -Our soup is ready. -I’m on the brink of starvation! -Come along. -On my way, just a moment. Our soup presents itself thus.

Now I’m stirring the sauce. You may add as much of the sauce as you like; I prefer it in abundance. Buğra, I shall partake in this. I too am fond of a generous amount of sauce. -Yes, you also favor it hearty. -The sauce has been added.

-Let’s also sprinkle some red pepper. -Of course! We bring the red pepper from Turkey. From isot to mint, I procure all my spices from Turkey. Our meal is now complete. Buğra and I shall now proceed to the tasting phase. Come, my life. This moment is the pinnacle of my delight.

Turning the camera this way, I caught a glimpse of myself… I hope you can grasp how I feel at this moment. This has charmed me greatly. I had mentioned finding affordable clothes at T.J. Maxx. This dress by Nike is an XXL, quite loose-fitting. I take pleasure in wearing loose clothing at home.

Do not inquire about the outfit I’m clad in… Let us proceed to the tasting phase, beginning with the salad. I shall start with the salad first. It is truly exquisite. There is more soup to be had. You have quite the fondness for the salads I craft. Mustard complements the salad beautifully.

No, it does not suit every salad. I did not say every salad, but generally, it enhances them. If one says every salad, then people might add it to all indiscriminately. There are myriad salad varieties, yet whole grain mustard suits this type particularly well. -You could burn your hand. -My hand is burnt.

A method that won’t burn my hand… I’ll fetch something immediately. Ceyda is racing against time! Rich in capers, red peppers, and generously laden with vinegary garlic… I, too, desire a spoonful. This has turned out even more splendid than your previous creations. Did you take extra care because we are filming?

It’s turned out wonderfully; I am quite hungry. Wait, it’s very hot. It may taste delightful because it has been so long since you last had it. I blew on it, but you ate it! -I thought you were blowing on it for me. -I was blowing on it for myself.

-I would blow on it for you. -Thank you. I haven’t savored this soup in a long time. I haven’t indulged in this soup for quite a while. I’m scorched! By the way, hot foods don’t burn my mouth. My hand burns when I touch something hot,

But my mouth doesn’t burn from the same heat. -Exactly. -Consuming hot food is not advisable. Since my mouth does not burn, I cannot discern if it’s hot. My soup has turned out splendidly. You must try this. Normally, and especially when afflicted with a cold, it’s

Quite beneficial with ample garlic and plenty of red pepper. And it’s a chicken soup, no less. Your culinary skills are commendable. I cannot be modest about my cooking skills. And you shouldn’t be. -I can’t be modest about my culinary skills. There’s no room for modesty in this matter.

Placing cut bread here would change the experience. Congratulations, it’s turned out wonderfully. I excel at this. This was Ceyda’s video; let Ceyda conclude it. Farewell, friends. That is all from Mother Ceyda’s kitchen for today, friends. I hope you find favor with my recipes.

Should you try them, do write in the comments; I read each one. Do not forget to follow us. Remember to send your hearts. Don’t forget to follow us on Instagram. I cherish you all deeply, sending you all my kisses. Grateful you exist; our family continues to grow.

Blessed to have you within our family. Kisses to all of you. May your kind wishes accompany you. Stay well.

KAYNAK