Bu GAZİANTEP YEMEK tarifinin tadına doyamayacaksınız / Yemek Tarifleri Simit Aşı -Yumurtalama

Geleneksel tarif zil çalan mideleri gün boyu tok tutan bulgur pilavına benzeyen ama tamamen farklı nefis yemek Gaziantep mutfağı lezzeti tereyağlı bulgur yumurtası. Antep sofrası. Simit ince bulgura yöresel verilen isim.

Yumurtalı Simit Aşı
bulgur
tereyağı
zeytinyağı
su
tuz
karabiber
yumurta

Osmanlı mutfağında yapılan kolay gibi gözüken fakat lezzetli yapması ustalık isteyen yemek tarifi. Günümüzde kahvaltı masalarında kahvaltı tarifi olarak tüketilen benimde çok sevdiğim Peynirli yumurta tarifi.

Kahvaltı tariflerin kralı peynirli yumurta
zeytinyağı
beyaz peynir
kaşar peyniri
tuz
yumurta

#turkishfood #kahvaltı #yemek
Let’s do it with cup measurements so that no one has a question mark in their mind. An Antep proverb says, don’t value the ones you love too much, you will be wasted, the unnecessary use of the fire will

Spoil the kebab. It is 3 in the morning, I am informing you from the recipe book of a vampire, this vampire is from Antep, today we start the recipe with 2.5 cups of hot water as soon as the water is heated. salt, we are making a wonderful Antep dish.

Gaziantep dish. How can you have such a delicious meal with so few ingredients? 1 to 5 teaspoons of salt. Let’s mix it. By the way, Gaziantep is not Antep. What did they suffer to get that gazi title?

Let’s use a glass of water as the same measurement in this country. Bulgur is fine. bulgur 2 If you didn’t know, I use one glass of bulgur for a maximum of 3 people. I turn the heat down and let the water cool. Then I add the bulgur to the meal.

One glass of fine bulgur. Let’s mix it together until the bulgur completely meets the water. I close the lid and let it cook on low heat for 5 minutes. 56 After 56 minutes, I open the lid and let’s see together, it shouldn’t absorb all the water. Yes, it hasn’t. Don’t

Let it wait for 5-6 minutes. I turn off the stove and move it to the back to rest. I close the lid and leave it to rest for 15 minutes. Meanwhile, let’s make the filling immediately. Use a Teflon pan, like this: Let 2 3

Tablespoons of olive oil cover the bottom of the pan. We are lucky, the egg turned out to be two yolks. Let’s use one more. Think of this as 2 eggs in total. Salt, whisk, whisk, whisk, whisk. Once the oil is heated, add it in. The most important point here is

That you can use this tactic to dry the egg. It takes 23 seconds. You wait, you pull it again, you wait 2 more seconds , you pull it again, this is 5 seconds, you wait 10 seconds and you have a beautiful egg without drying it. That’s enough, let’s

Turn off the heat. It’s been 15 minutes, the bulgur has rested enough. We immediately put the bulgur in a bowl. If you buy a wide bowl, you will be comfortable. Koray, egg bulgur. There may be those who wonder if it will be delicious.

The whole family can be satisfied deliciously with so few ingredients. The old people know this job. Greetings to Antep. Use salt and salt carefully. Black pepper. Make sure to use black pepper. It gives a lot of flavor. I use plenty of black pepper. Look inside the egg immediately.

The important point here is to be careful that the egg does not dry out. Do you combine the egg and bulghur, mix and mix all over the egg ? I’m sure. Is there anyone from Antep, by the way,

Let’s see in the comments, there is one I know, but we are not talking about it right now, we are making cress right into it, only here, look, we are making Kilis style, we are making water, be careful, it was a district of

Antep before, you know. Now they have become a city. I immediately pour all the oil into it. Anyone can mix it. If you ask me, it becomes much more delicious when you mix it. The final image is How does this look? If you ask me, it looks amazing and

Smells amazing. Now, let’s make another recipe right away, with enough olive oil and cheese to completely cover the bottom of the teflon pan. We are making eggs. Look, Koray. Don’t say that you can describe eggs with cheese. I have never eaten such a delicious egg with cheese in your life.

You will say, “I didn’t know how to make cheese and eggs before.” Do you see the thickness of the cheese? It should be just like that and I add half of it as soon as the oil gets slightly warm. Be careful, I get

The cheese used to the pan a little bit. I turn the heat down before it melts, be careful, I bring it between the low and the middle. Egg, be careful, the cheese has not melted yet. It has double yolks . Let’s use another good egg, depending on the number of people. Now

The egg is up to you. You may think of it as 2 eggs in total, but it turned out to be 4 yolks. Salt. Look, we did not scramble the egg. Are you careful? We definitely beat the egg. We didn’t whisk it right now,

I’m getting used to it, we got used to the cheese, I mixed it for 2 minutes, I left it alone for 23 minutes, then see, you see, the bottom of the egg has gathered together, it doesn’t dry itself out. I’m definitely adding the rest of the cheese here, Koray,

Don’t think that we’re adding too much cheese , we’re making eggs with cheese, how much cheese is there when you make eggs with cheese? put if you put Are you aware that it disappears inside? Everyone has this problem. But if you do it this way, it will definitely not disappear in the cheese.

I mix it again and do not dry it. Oh, I am careful and turn off the heat. After turning off the heat, I definitely grate the cheddar cheese into pieces. Be careful, I cut it into small pieces. I did not use all the cheese. Look how much I used. Be careful,

Let’s mix it with the bottom covered, mix it, this is the last image, look, there is absolutely no sticking, no drying, are you paying attention, let’s taste this, do you know how nice it smells now, it smells like butter, can you see there is not the slightest drying,

The egg is not dried, the rice is not dried, open your mouth. Take a taste of this, let’s see how it is. Wait, I don’t understand. Let’s take one more spoon. Let’s wait, wait, wait, one more spoon, let’s

See one more spoon, maybe we will understand. The last spoon is the last spoon. Look, the last spoon. You will be surprised how delicious it is and how satisfying it is with so few ingredients . Important To make it juicy, I recommend you to definitely try

It. I recommend that you eat it properly. Finger technique. You take the pita and take a good bite. How does it look? Open your mouth, open your mouth, look, don’t say egg and cheese. We do it too. Don’t say how delicious it can be. Make sure to taste it like I did.

Incredibly delicious, incredible, we are not making cheese with eggs, be careful, we are making eggs with cheese. The density of that white cheese is the density of the white cheese. Those who watch and watch the flavor in kashar cheese and do not subscribe. Unscrupulous

People are resisting in vain. Of course, one day everyone will subscribe to this channel. Zeki Müren cannot be wrong. Thank you all. Greetings to everyone again.

KAYNAK