ÇERKEZLERİN DİLLERE DESTAN VELİBAH Tarifi📍Böyle Lezzet Olamaz❗️

ÇERKEZ MUTFAĞINDAN MEŞHUR
📍VELİBAH📍

https://youtu.be/qZ9e–lwPVM?si=WbHt8SdgqD9jGxi0

https://youtu.be/94QvY6tar34?si=7oKAU6p1TO0bXFaM

🇹🇷Tarifi Denemeden Önce Mutlaka Videoyu İzleyiniz Püfnoktalar Önemli*
Buyrun Malzemeler:
Kullandığım ölçü:250 ml su bardağı
1 su bardağı süt 230 gr
1 su bardağı su 220gr
1 yemek kaşığı şeker
1 tatlı kaşığı tuz
3 yemek kaşığı Sıvıyağ(zeytinyağ)
1 paket Tozmaya
5 su bardağı un 650gr
—
6 adet patates
2 kurusoğan
Yarım su bardağı Zeytinyağı
1 yemek kaşığı hafif tepeli salça
1 tatlı kaşığı tuz
1 tatlı kaşığı nane
1 tatlı kaşığı kırmızıtozbiber
Karabiber
Acı pulbiber
Maydanoz
Afiyet olsun 🍃
_____
🇩🇪Bitte schaut euch das Video an, bevor ihr das Rezept ausprobiert, denn es gibt wichtige Tricks*.
Hier sind die Zutaten:
Die Maße, die ich verwendet habe: 250 ml Wasserglas
1 Glas Milch 230 gr
1 Glas Wasser 220gr
1 Esslöffel Zucker
1 Teelöffel Salz
3 Esslöffel Öl (Olivenöl)
1 Päckchen Hefe
5 Tassen Mehl 650gr
—
6 Kartoffeln
2 trockene Zwiebeln
Ein halbes Glas Olivenöl
1 Esslöffel Tomatenmark
1 Teelöffel Salz
1 Teelöffel Minze
1 Teelöffel rote Chilischote
Schwarzer Pfeffer
Chiliflocken
Petersilie
Guten Appetit 🍃.
_______
🇬🇧Please watch the video before trying the recipe as there are important tricks*.
Here are the ingredients:
The measurements I used: 250 ml water glass
1 glass of milk 230 gr
1 glass of water 220gr
1 tablespoon of sugar
1 teaspoon of salt
3 tablespoons of oil (olive oil)
1 sachet of yeast
5 cups of flour 650gr
—
6 potatoes
2 dry onions
Half a glass of olive oil
1 tablespoon lightly spiced tomato paste
1 teaspoon salt
1 teaspoon mint
1 teaspoon red chili pepper
Black pepper
chili flakes
parsley
Enjoy your meal 🍃
*************
🛑Yeni Tariflerden Haberdar olmak için
Kanalima Abone olabilirsiniz ⬇

https://www.youtube.com/channel/UCJKbOjkFXBKH8uUG6nhHgzw

↘Takip edebiliceginiz diğer Sosyalmedya Hesaplarım :

🛑İNSTAGRAM ⬇
https://www.instagram.com/masmavi3_mutfakta

🛑FACEBOOK ⬇
Facebook: https://www.facebook.com/Masmavi3Mutfakta-251596625357415/

Çalışma işbirliği için |Business⬇
📧masmavi3mutfakta@gmail.com

🔷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’ve prepared the famous Circassian Velibah recipe. I’m telling you, there’s nothing quite like it. I’m starting right away. Enjoy! Let’s begin by kneading the dough. Add 1 cup milk and 1 cup warm water— both warm ingredients. Add 1 tablespoon sugar and a packet of powdered yeast and mix. You can also use half a packet of fresh yeast if you prefer. I’ve mixed it like this. Let it sit on the counter for 5 minutes, or 3-4 minutes. Look, my dear friends, you should see some foam rising to the surface. In other words, we’ve activated the yeast. This will make our dough much more aromatic and rise faster. Add a teaspoon of salt and the flour. First, roughly bring the dough together with a wooden spoon. My flour amount was exactly 5 cups. Be careful, though, as each flour varies . I’m roughly bringing it together with a spoon. Then I start kneading. What I’m trying to say here is that before kneading the dough, just visually drizzle 2 or 3 tablespoons of olive oil onto the surface. Then, knead as much as you can, pressing down as hard as you can. This is the part where you’ll need to work the fastest, as the olive oil won’t stick to your hands . I started kneading like this and kneaded for about 3-4 minutes until the dough reached a nice consistency. I want to show you as much as possible . If you knead the dough like this, pressing it against the edge of the bowl, you’ll have a wonderful, chewy dough. Let me show you the consistency right away . Look, my dear friends, we’ve gathered together and we have a wonderful, medium-soft dough . Let’s put it back in the bowl and let it rise. While the dough is rising, let’s prepare the filling. We need potatoes and onions for our filling. Well, I initially started with a handful of potatoes, but then I made it into six, but I’ll explain in detail in the description section. Peel the potatoes, prepare them, and then definitely rinse them under running water. I want to make it clear right away. I normally skip these preparation steps, but I’ve been reading your comments. You know, Selve Hanım, you should show us those preparations in tiny bits. That’s why I’m showing you a very small step-by-step process today. For example, a viewer of mine wrote about how to chop a dried onion. Selva Hanım, I learned how to chop a dried onion in one of your videos. I cut off both heads and chopped them that way. It was falling apart in my hands. She wrote, “You cut off the top, leaving the pointed end at the bottom.” I wanted to show you again today. Now, I’ve chopped the ingredients. First, I cleaned them, then washed them, and put the potatoes in a pressure cooker, adding enough water to cover them halfway, and then cooking them. 7-8 minutes in the pressure cooker is enough. I also have two medium-sized onions, which I blended in a hand blender. You can also mince them on a board, but don’t do that with electric food processors where you mince them in reverse. If you do that, the onion releases a bitter juice. In fact, the onion breaks down. This doesn’t add much flavor to any of your dishes, let alone your meatballs. You can easily find a kitchen utensil like this anywhere . Let’s start cooking our filling. I used half a cup of extra virgin olive oil in a pan. Once the oil is hot, drop a wooden spoon into the oil. If bubbles appear around the edges, it means it’s hot. At this point, add the chopped onions. Let me explain why. If you add the onions before the oil is hot, they won’t brown. They’ll release their juices first. This will also create a pleasant aroma in the kitchen and in the food. This is a very important detail. Please don’t skip it. Add them only after the oil is hot enough. After the onions are thoroughly sautéed, add the spices for about 4-5 minutes . Add 1 tablespoon of very light tomato paste, mint, black and black pepper, red pepper flakes, and a little cayenne pepper, along with a teaspoon of salt, and sauté thoroughly. This is also very important. Sautéing is crucial. Sauté thoroughly. This means the tomato paste should be broken down. Look, my dear friends, at this point, and let it reach a glossy consistency. Look, this is a very high-quality sautéed onion paste mixture. Don’t rush. Sauté it well and set it aside. Now sauté the filling in our pan. We set it aside. Meanwhile, our potatoes are nicely boiled. I’ll open the lid like this. I’ll put them in a bowl like this. While they’re still boiling, so if you follow the recipe in stages like I do, they’ll all be done at the same time . So, I did a trick where you knead the dough first, then boil the potatoes, and then sauté the onions. They all cook at the same time. We put the boiled potatoes on a plate and then mash them all well. I did this with a tool like this, but a fork will work just as well, but if you can’t do it by hand, it’ll boil over. Since they mash well while boiling, let’s mash them completely and then add the spicy stuffing we’ve sautéed before . Now, using a spatula, we’ll mix this stuffing into the potatoes until it’s as smooth as possible. You can also add some finely chopped parsley at this stage if you like. Now, my dear friends, I’ll mix this well with the spatula. I mean, I’m stirring and mashing. I’m stirring and mashing. Our goal here is to achieve a smooth mixture. This mixture should be so fine that we can make meringues with our hands. I’ll show you from every angle. You can easily get it to this consistency with a spatula. This is the consistency we want. Now, let’s take pieces of this potato mixture the size of a tangerine. I’ll make a total of 10 pieces. Because I’m making 10 velibahs. Let me explain that too. But if you want to make them smaller, use 8, 12, or 14. But since I’m making one big enough to feed one person, I’ve prepared 10 pieces of the filling. We’ve shaped all our potatoes into meringues and prepared them. While we were doing this, our dough had risen. So, if you follow them step by step, you’ll follow my lead. Now, my dear friends , let’s take 10 pieces of our yeasted dough, about the size of an orange, and arrange them on a floured plate. This is a wonderful recipe I love. It’s from Circassian cuisine. By the way, if you have any Circassian followers, please leave a comment. Did they like it? Did I present their recipe beautifully? I’ve got all the dough and prepared it. Since we’re working on it, let’s cover it with a towel. Let it rest for 5 minutes , and after 5 minutes, we can start shaping it. I take one dough on the counter. You can dust it with a little flour, but it’s also fine without any flour . Roll it out to about 15 cm thick with your fingertips. Place the potato dough inside and gather it around the edges, leaving no space. Pinch the dough together with your hands to tighten the dough. Turn the dough over , smooth it out, and set it aside. So, give it a few seconds to do this. Look, my dear friends, this is the first step. We do the whole recipe the same way . I’ll show you again. If you missed something, I gently roll it out with my fingertips. Place the potato dough in the center. Gather all the edges together and pinch it shut. This way, the potato dough won’t rise as much. If it does, your dough might not rise as much. I press it down again with my hand, smooth it out, and set it aside. This was the second step in making our dough. After this second step, let’s make all the dough the same way and arrange them on the counter. Now, my dear friends, the dough will stretch as it’s worked. It always does. The same is true for all pastries. Here, we rolled it out, added the filling, added the filling, puckered it, and pinched it. Let’s just say the dough got a little jiggly . I covered it with a towel and let it rest for another 5 minutes. After 5 minutes, transfer the prepared dough to the counter and roll it out. I rolled each dough out individually and then moved to the stove. Don’t press too hard with your rolling pin—not too firmly, but very gently. When you use the rolling pin, the dough will roll itself out. I’d say about 18 cm, roll it out to a thickness that will fill your palm , and set it aside. I rolled out all the dough in the same way. I prepared the counter and started baking. I put a non-stick pan on the stove. After it’s heated, I place a piece of velibah on it, sprinkle water on it, and immediately close the lid. After it swells, watch it from the lid. After it swells in this way, Then turn it over. The temperature of your stove may vary depending on your oven pan. So, I’d say a little above medium. Play around with the stove while cooking. After turning it over, wait again. It will puff up and bubble. Let’s say you turn it over. It’s open at the edge. The part where the potatoes are doesn’t bubble like this. This is because air is escaping somewhere. No problem. Your Belibah will cook again. There’s no problem. The flavor won’t change. It just won’t puff up like this. So don’t worry if it doesn’t puff up. For a dough to rise, air shouldn’t escape from anywhere like this. That’s why, if you cover all the sides while folding, it will puff up like this. I’m showing you again. I put it in the pan. Be sure to sprinkle a little water on it. This is a tip I gave you. Close the lid. After it puffs up like this, turn it over. This takes about 1.5 minutes. Turn it over and wait for it to puff up. Let’s say you don’t have a lid. You have a pan without a lid. No problem. Sprinkle with water again. Bake that way. It doesn’t matter. The reason I add a lid is because this kind of yeast dough loves steam. It puffs up when exposed to steam. That’s it. Other than that, it works the other way around too. Don’t worry. Look, my dear friends, all the velibahs rose this way . They turned out so fluffy. I made sure there were no gaps anywhere when I covered them . Look at how beautiful they are! The kitchen smells so delicious, I can’t even describe it. I’ll set them aside immediately. I finish the hot velibah by spreading butter on it. You can butter it or not. But if you do, it doubles the flavor. And I’ve cooked all 10 velibahs I’ve prepared . By the way, my dear friends, I love introducing you to new things like this. I’m sharing this for informational purposes only, not advertising. This is an oil can. It’s a French oil can. It’s a container like this. You fill the bottom with water. You fill the top with oil. Butter. You turn the top upside down and leave it in the water. What does this mean? Oil can sit out for a long time. Without mold or spoilage. I think it’s wonderful. I’ve known it for many years. I wanted to share this recipe with you. And all our saints are ready for presentation. I’ll show you in detail and then move on to our favorite part, the texture test, with great pleasure. It’s a recipe from Circassian cuisine. Circassians make this for holidays and weddings. It’s such a rich, beautiful variety. By the way, I also extend my thanks to Circassian cuisine. Please leave a comment. I hope I’ve executed your recipe beautifully and truly. Look, my dear friends, there’s nothing more beautiful than this. I also want to show you this: ordinary cotton. Serve it with ayran, tea, or a salad. It’s a perfect dinner. It’s perfect for tea time or breakfast. You slice it like this and eat it. I call it a flavor beyond words. You can also see the space between them. You open it like this, like a balloon. If you like, fill it with salad and eat it. It’s even better. And I already wish all my friends who will make it, bon appetit, honey, and good health. My video was a bit long today. I hope you didn’t get bored. See you in my new recipes. Goodbye. Oh.

KAYNAK