MUHTEŞEM BİR YEMEK‼️ÇERKES MUTFAĞI MEŞHUR TAVUKLU GİRNİŞ-Çok Kolay Sunumu Lezzeti Şahane*

ÇERKES MUTFAĞINDAN
MEŞHUR TAVUKLU GİRNİŞ 📍

Not:Ben Gırnış hamurunu bolca yapıp haşlayıp buzluğa atıyorum gerekince ,kıymalı sos üzerine sarımsaklı yogurt veya tereyaglı soganlı kavurup beyaz peynirle ,veya sebzeli servis ediyorum kısaca Gırnış harika bir makarna türüdür ve zevkinize göre pişirebilirsin 👌🍃

https://youtu.be/4nkLqb6PDlg?si=kWEgUK46kbcrenwr

https://youtu.be/WcFsaljzMIw?si=W4mimfmOg8NYbgRw

https://youtu.be/vWWPWpL2bbs?si=nYARlzzhYuSnSvC-

🇹🇷Tarifi Denemeden Önce Mutlaka Videoyu İzleyiniz Püfnoktalar Önemlidir*
Buyrun Malzemeler:
Kullandığım ölçü:250 ml su bardağı
2 yumurta
2 su bardağı su 440 gr
1 tatlı kaşığı tuz
6 -6,5 su bardağı un 800gr
3 tavuk budu
1 yemek kaşığı tereyağ 50gr
1 çay kaşığı tuz
1 büyük diş sarımsak
Afiyet olsun 🍃
_____
🇩🇪Bevor Sie das Rezept ausprobieren, schauen Sie sich unbedingt das Video an. Die Tipps sind wichtig*
Hier sind die Zutaten:
Von mir verwendete Maßeinheit: 250 ml Wasserglas
2 Eier
2 Wassergläser Wasser 440 g
1 Teelöffel Salz
6 -6,5 Wassergläser Mehl 800 g
3 Hähnchenschenkel
1 Esslöffel Butter 50 g
1 Teelöffel Salz
1 große Knoblauchzehe
Guten Appetit 🍃
_______
🇬🇧Before trying out the recipe, be sure to watch the video. The tips are important*
Here are the ingredients:
Measuring unit I used: 250 ml water glass
2 eggs
2 water glasses of water 440 g
1 teaspoon salt
6 -6.5 water glasses of flour 800 g
3 chicken thighs
1 tablespoon butter 50 g
1 teaspoon salt
1 large clove of garlic
Bon appetit 🍃
____

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🔷Hakkımda🔷
Ben Selvi,73 doğumluyum, Evliyim, 91/94/96 doğumlu 3 prensesin Annesiyim,Almanyada yaşıyorum .
13 yıl Satış görevlisi olarak çalıştım.
30 yıllık Mutfak Sevgimi ve Tecrubemi , Patisserie kurslarından aldığım  eğitimler eşliğinde Sizlere Sunuyorum…
7 yıl önce  instagram hesabımdan (@masmavi3_mutfakta) başlayan Mutfak maceramiza   19.10.2016 tarihinden itibaren Youtube ile birlikte devam etmekten Mutluyum.
Uzun ve Güzel bir Yolculuk olması Dileğimle..
Hoşgeldiniz💙
Welcome to Masmavi3Mutfakta, my dear friends. Today I have a Circassian starter recipe. It’s been highly requested, with all the details. I’ll get started right away. Enjoy! Let’s start by boiling the chicken. I use large thighs. You can use as much chicken as you like. A whole chicken will also work. Add a teaspoon of salt and enough water to cover it, and then pressure cook. While the chicken is cooking, let’s prepare the dough. For the starter dough, 2 cups of water and two eggs. I ‘ll give you more details about the recipe later in the video . Add a teaspoon of salt. Mix well with a whisk until the eggs are thoroughly incorporated . If you pour flour over the egg yolks, you won’t be able to separate the yolks; they will remain that way. So, mix first, then add the flour. The total flour is 6 cups. This flour, in other words, the dough will be a bit stiff, like manti dough, my friends. Let’s say that. I’ve roughly combined it. With a wooden spoon and my hands, believe me, it took a minute or two— not even a minute—to lightly gather the dough with my hands and take it to the counter, which I’ve floured . I recommend kneading this dough on the counter. Since it’s a slightly stiff dough, it will form a very nice consistency on the counter. I took the counter. I sprinkled it with flour and started kneading. I didn’t stop how the consistency came together this time. Because you’ve written so many comments. Ms. Selve, I wanted to show us how this dough changed and became that way. Look, I sped it up of course without stopping at all. Otherwise, the video would have been very long and boring. I managed to gather the floured dough under my hand and bring it to a nice, homogeneous consistency without stopping at all. I’d say it took about 3 minutes. After 3 minutes, my dear friends, the dough was exactly the consistency I wanted. A slightly stiff dough. I mentioned manti dough a moment ago. Let me show you the consistency like this. Now, I transferred the dough to the counter. I roughly spread it out with my hands . So, this is how I work with this recipe. Everyone makes this recipe differently. As you know, every woman has a different approach to cooking. I worked with it the easiest way. You can work with it however you like. Gryniş is a dish I make a lot, but I don’t make it with chicken like this. Because my daughters love it so much. I make the giniş. I boil it. I also mix a little olive oil without heating it normally, package it, and freeze it. Because it’s my daughters’ favorite; they call it pasta. Keep that in mind. Now, I roll all the dough into a cylinder in the same way. I take a piece of dough and use it on the counter. You might need a little extra flour while working with this recipe. I flatten it a little with my hand, without using a rolling pin. Then I thinly slice it with a dough card. How thin? Just notice this: I’d say 5 millimeters. I cut it to about half a centimeter. After cutting, I mix it well so that the flour touches the cuts. Now, I take one of the pieces I cut, press it with my fingernails, and shape it. Look, my dear friends, just by running your fingernail backwards, you ‘ll see your finger print. The dough also stretches a little. So it looks exactly like the original dough . But in this video, I’ll show you three different techniques. I’ll bake all three and show them how they look after they’re baked. Now, after making the dough, I transfer them to a baking sheet that I’ve dusted with a little flour. Don’t stack them on top of each other. Sprinkle a little bit like this. If you have one in your kitchen, you can also spread it on a tablecloth . Then, I’m cutting it again in the same way. By the way, I didn’t speed it up. I normally work this fast. Not to brag. I cut it. Then I finish the dough by pressing it with my fingernails. I take pictures from every angle so you don’t have to wonder. Look, my friends, just do it this way. It’s very fun to work with, it’s magnificent , and it looks amazing. Now, I prepared most of the dough in its original shape and arranged it on the baking sheets like this and set it aside. Now, my friends, I cut this one, but I didn’t press it. I’m going to bake it cut like this. So, you don’t have to press it. I do it this way too. Here’s the other shape. I’m shrinking one of them a little bit like this. I coat it in plenty of flour. Then I cut it with scissors and shape it into e I give it to you. I mean, I make it this way for my daughters. It turns out really well. I mean, you don’t have to try too hard at all. Just cut the fairy tale with scissors. I don’t know about that either. I guess I made it up? Someone else might have thought of it before me. I don’t know. Since I like to work fast, I first made the girni model. Then I cut it out. I didn’t use any nails. I also cut one out with scissors. I’ll show them all cooked in a bit. This is how much we got from the ingredients I gave you, my dear friends. Let me show you. And now we can put our spouses on the stove to cook. Let’s add our water to a large pot on the stove. Add 1-2 tablespoons of oil and 1 teaspoon of salt, and let it boil. After the water boils, don’t drop the girni one by one, like this, or just like that, as it can stick too much. I added them all. For example, I added an entire tray. If you use a spoon and one or two pieces stick together, they will separate as soon as you stir. Don’t worry. And let it boil. How do we know it’s cooked? All the grains should float to the top like this. That’s about 45 minutes. Look, my dear friends, they’ve all risen. This means our quiches are cooked. After they float to the top, I boiled them like this for a minute. Then I take them out of the water. It looks beautiful. It’s amazing! I already love meat dishes with dough. I love them all, no matter how they are . I love the concept of meat and dough. Let’s take them out of there and drop them into cold water. In other words, let’s take the grains from the boiling water. Let ‘s drop them into cold water. Why did I do this? Because I stopped the cooking process. You can also take them out of the pot right away, put them on a baking sheet, and serve immediately . But I rinse them under cold water and transfer them to a different bowl. I then drop all the trays back into the boiling water in the same way. I stir them once. After it floats to the top, let’s remove it from the surface and put it in cold water. Drain it in cold water, and then immediately set aside our bowl. By the way, my dear friends, let’s say this is how we do it in recipes, and this is how they do it. Of course, that’s true. I always adapt the recipe . For example, I use cold water. Why? This is how we make chipetle in German cuisine. It’s a very nice technique. Like this. I was going to explain it further, but I don’t have time. Now we’ve made our girne. Let me show you. Look, this girne I cut with scissors turned out magnificently in my opinion. It looks fantastic. I just cut and cooked it in this dish. I didn’t even touch my nails, my dear friends. I don’t think there’s a big difference. I’ll leave the rest to you. You can do it with scissors or cut and cook like me. Whatever you prefer. I’ve also transferred the rest to the girne plate. As you know, we boiled our chicken in the pressure cooker. Boil it thoroughly, so it’s in pieces like this. Transfer it to a bowl and shred it well. So, boil it so well that the bone in the chicken leg pops out on its own, just like this—look at it like this—without any effort. This is what makes the chicken broth so delicious. A well-cooked, well-seasoned chicken. Now, my dear friends, let’s add a tablespoon of butter to our pan. Add a teaspoon of salt and melt the butter. When you smell the butter, add all the grynesh (grynesh) to the butter. This is another one of my additions. Some people do it this way, but others boil it directly in the chicken broth. There are many ways to make it, but I really like this one. I sauté it in the butter again, and prepare it like this for the presentation. I’ll show you a close-up. It looks very beautiful. Today, I ‘ll serve it in a copper tray. You know, like this, to be true to the traditional original . You can also make individual portions. Let’s prepare all the grynesh (grynesh) to fill the edges of the tray. This is because the sauce will be there. For the sauce, let’s pour about two ladles of the boiled chicken broth into a bowl. Let’s grate a clove of garlic into it. This garlic sausage has a very special sauce. So, it’s served with it. And chicken broth, well, what can I say? There’s nothing quite like it. Our sauce is ready. Let’s place it right in the center of our prepared tray. And the final touch to our recipe. As you know, we boiled and shredded our chicken . Let’s finish by spreading it lightly over the surface with a little water . My dear friends, even the presentation is wonderful. Now imagine the deliciousness. Let me touch on one more thing. For example, my daughters are vegetarian. Since they don’t eat meat, I make the grill and freeze it. They sauté it with vegetables, cheese, and onions. They love it. Keep that in mind. Our dish is ready to serve. I’m eagerly testing the texture. So, you take a forkful of both the grill and the meat . You dip it in the garlic chicken broth and eat it. So, you can serve the dish on plates like this, or you can serve it with a drizzle of garlic chicken broth on top. My dear friends, this recipe took a day to assemble. It was very difficult for me. But I’m happy to present it today. I wish all my viewers bon appetit and good health . I hope to see you in my new recipes. Goodbye. [Music]

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