100 Comments

  1. I am here watching a video of a Frenchman, eat Turkish Pistachios, while I sit here in India. What a time to be alive.

  2. Hey Alex- We hear chefs speaking of taste, texture, smell, presentation, preparation, bite, mouth feel… But, not "The Process" I love eating pistachios too but a big part of that is opening them up. Most are simple enough but I also have a method for those, not quite ready to open pistachios. I also enjoy taking apart a roasted chicken. My mother could talk your ear off about extracting the goodies from a lobster. How about an episode about foods that you enjoy the process of eating?

  3. There is a striking similarity between many of these items and what you can find in Egypt. Thanks for the information.

  4. Bagels should be called American Simit? That's like saying croissants should be called French Kipferl (Oh wait, croissants ARE French Kipferl). BTW the bagel is thought to be a Polish invention. Jewish Poles brought it to America.

  5. Hands down the best cooking show out there. You make everything so easy. I never thought I could make a soufleè. By watching chef shows you'd think it was really hard some people on masterchef even screw it up. I followed your method and nailed it my first try. TY for making me look like a pro to the ladies.

  6. This is the best video on youtube which is introducing foods belong to Turkish cuisine. Congrats and thank you. Turkish cuisine is not just about döner and kebap.

  7. Of course you frenchmen eat more than snails! You're also quite fond of little birds. Alouette je te alouette. Alouette je te plumerai.

  8. Great video ! There is so much to see in and taste in Turkey. I hope you will go back there and show us more about Turkish cuisine. By the way the S with the cedilla is (Sh) in Turkish. Like the word "Shrimp" for exemple.

  9. Wow. You really are an explorer Alex. You know where to look. You found pretty good food from my country. Mission accomplished! ^_^ Well done!

  10. If anyone's ever in NY checkout a place called Simit + Smith. Used to have breakfasts there cause it's quiet, tiny, never crowded. Their hours are peculiar, check before you go. But they have great Simit ..so if this video triggered your cravings..stop by there!

  11. I greatly appreciate that you showed a wide variety of Turkish ingredients and dishes. Food can easily open one’s heart and eyes to the possibilities. I know what you meant when you said people think the French only eat snails. *sigh* Where I come from people think I surf or hula, and just bask in the sun all day long. Certainly every people and culture have a very wide variety to boast. There is depth, and passion, along with the traditional and new. Your channel is important, because it helps to awaken and enliven the senses to many more things to love and enjoy. Lots of love to you Alex, thank you for doing this for us all.

  12. Cute! traveling to Turkey is on my Bucket list, I dig this so much! And did he say Anise-y liquor…? *drool anise

  13. The Red Carrot fermented juice is made in India at home and called Kanji. Its made with mustard seeds and its delicious!

  14. Favorite thing to do in turkey is just avoid all the tourist restaurants and find all the small family run ones. Actual Turkish food is so full of flavor and the colours in the dishes are amazing. Also I love pomegranate and turkey has lots of it

  15. thank you for not reducing the turkish cousine to kebaps👍.
    a very good video 😊.
    your version of uncooked sarma made me think of sushi though.

    they really look like two different cooking method for one idea around eating rice/grain easily. essentially pack your grain up with what you have.
    sarma is stuffed raw and then cooked, sushi i imagine is precooked?

    we put bulgur in dolmas/sarmas too, not only rice. rice ones needs more seasoning, whereas bulgur ones can be quite simpler, with onions and a few seasonings, because bulgur has a stronger taste than rice.

  16. simit in albania and macedonia is like a pastery whith meat insinde and those beagels are not turkish they are called gjevrek

  17. Nice video and Alex thanks a lot for showing that the Turkish cuisine is not only döner.
    That being said I need to criticize you quite harshly for ruining the wine leaves and putting cooked rice before rolling it. That's a sin buddy. Message me if you like to have the perfect grandmother recipe.

  18. I talked to a man from Iran and we talked about how the different countries in the middle east make grape leaves.
    He said that in Turkey they put dates in them and they are generally sweeter than others from different countries.

  19. Nice explanations but The Sarma is not folded with cooked rice you need to add tomato sauce to rice and salt and pepper or even currants… dont forget to add some leaf stem for some sourness

  20. Awesome channel. Gotta fix one thing about your simit comment: ask any Turk, they’ll tell you street simit is the best! It’s crunchy on the outside, soft on the inside. The simit at the bakery is always soft and not as tasty.

    Ok one more – rakı needs ice in it. Non-ice-cold rakı is not pleasant at all.

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