Dışı Çıtır, İçi Sulu, Puf Puf Çiğ Börek (Çi Börek) Tarifi | Kahvaltı Tarifleri

Welcome to our Cooking School!. I have a "Çið Börek" with minced meat recipe, crunchy from outside and juicy from inside. Believe me!.. This will be one of the simplest and tastiest recipes of your life. Ingredients are so simple to find. Let's start!.. I have flour. I need some water. Yoghurt and butter... We need to raise the dough. I have baking powder. I have 200 gr of minced meat and two onions. This is all we need... Maybe we can add some spice... Butter to use on the frying pan. Nothing else is needed!.. Let's start!.. Mixture rate of Çið Börek... Even though you don't watch the video again, what you should keep that in mind is... ...I pour a completely full glass of flour... ...I make an opening in the middle and see one third of the glass... ...I add the water on. ...some baking powder... One package is little bit too much. I add half package otherwise it puffs up too much. You know, the flour has a slight sour and nice taste... ...I add one complete table spoon of yoghurt. Finally, one table spoon of butter... ...but it should not be added directly. I'll melt it first. I put it here. Too much... God!.. Sorry!.. I turn the heat on. To make it one complete spoon, I add this part too. Little Refika cut... I'll melt this. If you boil it, its heat increases too much. What happens if hot butter and flour combine? The winner gets a small spice from Little Refika. - Cooks, gets sour!.. - "Gets sour" is a close answer... - Gets acrid!.. - "Gets acrid"... Very close!.. Gets acrid... Gets bitter... If you put butter very hot, flour starts cooking before gets open and find its characteristics. Then it gets bitter. You run into that taste in some pastries. Keep in mind!.. It occurs when butter or water is added too hot. So some butter part remained unmelted. But I turned the heat off. If that were a steel pot with thick base, I would have told you to turn the heat off almost in 30-40 seconds. I add the butter but I pour it very thin, like a string, to cool it further. I directly pour it on the water to prevent it from contacting with flour at once. First I mix that with a spoon before I put my hands in. You can add some flour if it's too juicy. I estimated the water rate. Yoghurt plays the key role on the way to success. Yoghurt will add the beautiful taste that we love. If you check Çið Börek recipes on internet, you see vinegar in the ingredients list. What is vinegar for? It's an acid. It makes the crust. It provides external crunchy part to occur. We tried that too. With vinegar at first... But yoghurt makes it more delicious thanks to its milk taste. As a person who tried them both, I decided to proceed with yoghurt. I was unhappy about the water. I may have added too much water. That's why I spared some flour. I add it now. I put down the dough here now. I forgot the salt. I would have been better if I had added it before. I put one and a half tea spoon of salt and... ...I mix them together. I made it so juicy deliberately... to make it find its characteristics... Like that... I turn and fold it. When it begins to gain its shape, you can start working on it after adding those extra dough pieces. I'll work on it for almost 2-3 minutes by pressing with palm of my hand. If your dough start cleaning your counter, most of the work had been completed. I stretch it now. Since I am not capable of dividing equally... ...I cut it in six pieces. I'll make six lumps and leave them to rest for 15 minutes. At the final step... After I make my last lump and put them here... ...I cover them with a moist cloth. They'll rest for 15 minutes nicely. I tidy my counter. Then I'll start making filling ingredient. I put my minced meat in the bowl. What will give its taste to my meat is onion juice, not onion itself. I slice it now. I think one and a half onion is enough. I grind it until being smashed completely. I am ready to cry. I put it in now. It gives away its juice when pressed on. They were juicy onions. Like apple juice... It will dissolve the meat and fry very short time. It is not only frying but also acid treatment. The meat was reddish, now it will turn brownish. It's almost done!.. As you see, it is a juicy meat. I press on the meat in onion juice. It should take a paste-like form. When baking "Antep Lahmacun", some yoghurt is added to prevent caking. This is what acid for. If it still cakes, put in the juice of that half onion. Now, I'll add salt and pepper. Almost a tea spoon of salt... I won't give exact amount since it differs from salt to salt. A half tea spoon of pepper... It should not be so dominant and strong. Half tea spoon of pepper... There is no hot spice in that. I won't add anything that may spoil the plain taste of Çið Börek. The meat was reddish. It turned brownish, as you see. The onion is working. It penetrates into meat's cells. If it still cakes, you can add some water as well. There is much onion juice in that. You can do that too. This is for six Çið Börek. That's ready. I always use olive oil for making fries. Why olive oil? There was bad propaganda against enamel coating and olive oil. Turkey was number one olive oil producer in the world. They said it was flammable. Burning temperature of olive oil is higher than the one of sunflower and corn oils. But it may gain a greenish and awful color in the pan. I saw that too. But, believe me, other oils burn too. Since they are refined, scentless and colorless oils, they are sneaky. The color of olive oil change when burnt since it is the natural juice of the fruit. You know there is such song as "I cannot eat olive oil" and it was composed for bad propaganda... ...I think it is high time to spoil that game. The oil is getting hot nicely here. I turned the heat down because I have other stuff to do. Now... On the counter... This way, flour spreads nicely, even and thin. On the other hand, I cover the mangle with flour to prevent from sticking. There is flour on my hand too. Then I start working on it. Don't press on it too much. Like that... Turn it upside down when it begins to stick. Little here... Little there... I put them on one other by adding some flour on. Now... Like that... This would be enough. I'll divide them to six. I spread minced meat onto half area of this oval dough. Like making a "Lahmacun"... It may not fry, if too much... Then I close it... Put my finger on edges... Here, I use that "edge fine tuning gadget" that I use very rare... Whooo!.. I remove the edges. Checking if the oil is hot enough. The dough should not sink but float on the surface. Which is happening now. Here... ...I throw some oil on top to prevent it to go to waste. The first one... It may have been over-fried. The first Çið Börek is ready, I put it here. I take away the extra oil from on top. Well!.. What happened here? I want to show this too. It is essential to know. There is juice in the meat. The oil raises when mixed with that juice. When this happens... This is a cooking school, it is essential to show these affairs... ...then the oil overflows. When it overflows, and oil and fire come together, there is a risk of flaming. I had already turned the heat off. I turn it on now. It is better to turn the heat off and do nothing. I may have overdone putting meat into that last one. I began to make space shuttle noises. You can eat it with pleasure by blowing "puf, puf". Puf... Puf... It's because of this hole completely. Now... I taste this Çið Börek... I can't tell... how delicious it is... I could have put less minced meat. I could have put a half onion more. You can enjoy that with a beautiful tea or ayran at lunch. I was waiting for that moment all day long. Now the entire team is waiting to eat this. So I should wrap up. Hmmm... I hope you like this. If you have any recommendation about Çið Börek, please write to comments below. Let's learn together. This is Cooking School where all of us are students. I'll be offended if you don't like our video. Please subscribe, if you haven't subscribed yet. Take care... See you later. Now we pinch into that... Come here Çaðan...

Channel: Refika'nın Mutfağı

Views: 3,890,922

Keywords: refika, Çiğ börek, çi börek, evde çiğ börek tarifi, börek tarifleri, yemek tarifleri, refikanın yemek okulu, kolay börek tarifi, börek yapımı, çibörek tarifi, tarifler, tarifleri, kolay börek, yemek, hamur işi, börek, hamur kızartması, pratik yemek, kahvaltı tarifleri, yemek tarifi, refika birgül, homemade borek, borek recipe, börek recipes, turkish samosa, pastry recipe, çiğ börek tarifi, evde çiğ börek, çiğ börek nasıl yapılır, çiğ börek yapımı, evde çiğ börek yapımı

Id: vt90frV65QM

Length: 13min 35sec (815 seconds)

Published: Sun Oct 08 2017