Pasha and Asako, the most luxurious Turkish Levantine dish, Chef Omar ????????
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Pasha and Asaro, the most luxurious Turkish Levantine dish, Chef Omar ???????? ???????? In the video, kibbeh dough without a machine. I hope for your support, my dears. Share the video everywhere. Like and comment as sweet as your hearts. Thank you from the bottom of my heart for your support and love. Many important videos that you must attend ???? ???????? Chef Omar Kibbeh in a tray. The secret to the best dough for all types of kibbeh without a machine ???? For the first time ???? • Chef Omar Kibbeh in Chinese The secret of the best dough ... ???????? The best Syrian scallops in the world, crispy, healthy and without a drop of oil ???????? • The best fried scallops in the world ???????? B... Link to Chef Omar's restaurant website in Istanbul ???????????? https://maps.app.goo.gl/rCNMmQyj2C29v... ????????Follow me on Instagram for short videos and quick recipes ???????????? / chef1omar ????????Follow me on Facebook too ???????? / chef1omar ????????Chef Omar's website has all the recipes written with the preparation method ???? https://www.chef-omar.com ????????Chef Omar's group on Facebook to publish pictures of your application for recipes ???? / 40091... ????Link to download the Chef Omar application for Android ???? https://play.google.com/store/apps/de... ????Download link for Chef Omar's iPhone app ???? https://apps.apple.com/app/id15768643... ????????A big thank you to Desitech for managing Chef Omar's social media pages and many celebrities. Desitech is a German social media agency. Link to their Instagram page: / desitech3 Link to their website: https://www.desitech.eu Ingredients: For the kibbeh dough: Two cups of white bulgur (the magic cup) One cup of brown bulgur A teaspoon of salt A quarter teaspoon of white pepper Half a teaspoon of cumin 3 cups of boiling water (the same magic cup) 250 g of minced meat An onion For the kibbeh labneh filling: An onion Half a teaspoon of salt A quarter teaspoon of black pepper A quarter teaspoon of fine cinnamon A pinch of fine cloves A pinch of nutmeg Minced walnuts 250 g of crispy meat with a little fat For the shishbarak dough: Two cups of flour Half a teaspoon of A spoon of salt Half a cup of water For the shishbarak filling: A handful of green coriander Crushed garlic 250g of minced meat A quarter teaspoon of salt A pinch of pepper For the yogurt: 1 and a half kilos of yogurt (1500g) 200ml of milk 200ml of kaymak (cream) 2 and a half tablespoons of starch Half a tablespoon of salt For the topping: Roasted pine nuts Crushed garlic A little chopped coriander (or mint)
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