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In this episode, we are at Bedri Usta, the king of kebab... Bedri Usta and chef Eyüp Kemal Sevinç sat at the stove and put the kebab on the skewer and left it on the stove. The result was magnificent images and flavors. We got the answers to all of the questions about how to make Adana armor, what percentage of meat should be in the kebab, which part of the animal is used and how to put it on the skewer from Bedri Usta. Adana folk songs, tricks, lots of smoke, lots of heat, lots of hot and lots of fun... Pastrami and Kadayıf Borek Recipe • Pastrami and Kadayıf Borek Recipe Özde... Fresh Broad Bean Artichoke Recipe • Eyüp Kemal Sevinç's Best Fresh Broad Bean... How to Make Practical Baklava? • Practical Baklava from Eyüp Kemal Sevinç... Coffee and Bitter Chocolate Soufflé • Video Einkorn Wheat Salad with Asparagus • HEALTHY SUMMER SALAD Asparagus S... Cüneyt Asan and Eyüp Kemal Sevinç Make Lamb Pan in the Oven! • Cüneyt Asan and Eyüp Kemal Sevinç Make Lamb Pan in the Oven! • Cüneyt Asan and Eyüp Kemal Sevinç Oven... Legendary T-Bone Steak and Beef Chops • Video How to Make Hamburger on a Tray? • How to Make Hamburger on a Tray? Ko... To Subscribe for Free: https://bit.ly/2WVBmVX Follow Our Social Media Accounts / gourmetandstyling / gourmetandstyling / gourmet_styling www.gourmetandstyling.com #bedriusta #cheflerdentarifler #eyüpkemalsevinç