They are so delicious that I cook them 5 times a week and want to eat them every day! My grandmother

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Przepisy od Olgi

Przepisy od Olgi

Жыл бұрын

They are so delicious that I cook them 5 times a week and want to eat them every day! My grandmother's recipe!
My grandmother's old and unknown recipes. You certainly don't try something like this often. It would be a pity if this recipe was lost over time. This recipe will surely surprise you and your loved ones, because few people know its secret. It is incredibly easy to prepare, filling and very tasty.
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Let's make soft homemade bread!
Subscribe, like and cook!
Cooking recipe and ingredients:
6 eggs.
50 ml of water.
1.5 teaspoons of salt.
Mix well.
650 g of flour.
Knead the dough.
Sprinkle the bowl with flour.
Cover and set aside for 10 minutes.
Divide the dough into 2 parts.
Divide each piece into 5 equal pieces.
Roll them into a ball.
Cover and set aside.
300 g of suluguni cheese.
300 g of Dutch cheese.
Add 300 g of cottage cheese.
Mix well.
Sprinkle the table with flour.
Roll out the dough as in the movie.
Add 1 tablespoon of salt to boiling water.
2-3 tablespoons of vegetable oil.
Grease the baking tray with butter.
Cook the dough for 1 minute.
Dip in cold water.
Place on a baking sheet and brush with melted butter.
Add the prepared cheese filling.
Repeat this process with each piece.
Arrange the cheese filling between the layers.
Brush with melted butter.
Bake in an oven preheated to 200 C for 45 minutes.
Everything is ready. It turned out very tasty.
You should definitely try it yourself.
The taste is perfect.
I really liked this recipe, and you? Write me a comment!
Bon Appetit!
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Пікірлер: 2 800
@przepisy_od_olgi
@przepisy_od_olgi Жыл бұрын
Cześć wszystkim! 🙋‍♀ Włącz napisy w swoim języku! ✅ Dziękuję za oglądanie i komentowanie! 🙏😘💕💖
@lovanimotta
@lovanimotta Жыл бұрын
🙏🙏🥰🥰❤❤😘😘
@pascaldemare1297
@pascaldemare1297 Жыл бұрын
Peut on remplacer le fromage suluguni par un autre fromage et lequel !!!... et merci pour la réponse .
@trkstatrksta8410
@trkstatrksta8410 Жыл бұрын
@@pascaldemare1297 She says she will answer and help but she doesn't. You can use mozzarella cheese instead of sulguni
@sema1678
@sema1678 Жыл бұрын
Cok basarılı 👍
@sueu6263
@sueu6263 Жыл бұрын
@@trkstatrksta8410 I can’t buy that cheese around here, for sure there must be substitutions.
@laramattceva6804
@laramattceva6804 Жыл бұрын
Нв вид очень аппетитно,обязательно попробую.А Вам большое спасибо за этот хороший рецепт.Удачи и ждем еще новых вкусняшек. СПАСИБО😍
@anna-ct2zw
@anna-ct2zw Жыл бұрын
In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
@nlqneshql4539
@nlqneshql4539 Жыл бұрын
Merhaba, büyükannenizin Türkiyeli olma ihtimali var mı? Çünkü bu bizim Su Böreği tarifimiz 🙂😉 Türkiye 'den saygılar ( This is Water Pastry in Türkiye)
@user-ne6pp3xi6b
@user-ne6pp3xi6b Жыл бұрын
Я живу в Грузии.это наше национальное блюдо.называется ачма.здоровья вам и всех благ!!
@40stefanie
@40stefanie Жыл бұрын
It isn’t healthy to have often. Looks delicious. I would make it once a month. It will stop up the arteries if they eat that 5times a week😮
@marisafranceschini3180
@marisafranceschini3180 Жыл бұрын
​@@40stefanie vero troppo calorico.nnoi ci aggiungiamo solo parmigiano carne macinata mista carota sedano e cipolla xervsugo rosso con passata di pomodoro. La pasta sfoglia va asciugata prima di fare strati. Si chiamano vincisgrassi. ,O lasagne . Una bonta' .
@utahdan231
@utahdan231 3 ай бұрын
I came back from Uzbekistan. They serve it every breakfast with farmers cheese. So delicate and delicious.
@jonymar2203
@jonymar2203 Жыл бұрын
Dziękuję,że do wyrabiania ciasta zdejmujesz pierścionki i bransoletki. To jest wyznacznik kuchennego profesjonalizmu. Co do potrawy.Robiłem tak jak dzieci były małe. Dodatkowo barwiłem ciasto na czerwono,zielono i żółto. Im bardziej kolorowo, tym bardziej apetycznie.Pozdrawiam z Loslau
@aggelikikyriaki6263
@aggelikikyriaki6263 Жыл бұрын
ΝΑΙ ΑΛΛΆ ΓΆΝΤΙΑ ΔΕΝ ΦΟΡΆΕΙ. ΕΛΕΟΣ??????? ΚΑΙ ΥΠΑΡΧΟΥΝ ΤΟΣΕΣ ΙΏΣΕΙΣ ΚΑΙ ΜΙΚΡΌΒΙΑ.. ΌΤΙ ΝΑΝΑΙ. ΆΛΛΗ ΔΟΥΛΕΙΆ ΔΕΝ ΈΧΟΥΜΕ ΑΠΌ ΤΟ ΝΑ ΦΤΙΆΧΝΟΥΜΕ ΌΛΑ ΑΥΤΆ ΤΑ ΠΟΛΎ 😂😂😂😂😂😂😂😂😂ΦΤΗΝΆ 😭😭😭😭😭😭😭😭ΑΠΛΆ 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣ΦΑΓΗΤΑ😢😢😢😢😢😢😢😢😢😢ΘΑ ΜΑΣ ΤΡΕΛΆΝΟΥΝ. ΔΕΝ ΦΤΆΝΕΙ Η ΦΤΏΧΕΙΑ ΜΑΣ. 😪😪😪😪😪😪😪ΜΑΣ ΔΟΥΛΕΎΟΥΝ ΨΙΛΌ ΓΑΖΙ ΟΛΟΥΣ ΜΑΣ. 😩😩😩😩😩😩😩😩😪😪😪😪💔😭😭😭😭😭😭😭😭😭😭😭😭😭😭💔💔💔💔💔💔🤧🤧💔💔💔💔💔🤧🤧💔💔💔💔💔🤧😓🤧🤧🤧ΕΛΛΆΔΑ ΑΓΓΕΛΙΚΉ. ΑΕΙ ΝΑ ΧΑΘΟΎΝ ΟΙ ΣΑΔΙΣΤΕΣ 😭😭😭🤧🤧🤧🤒🤒🤒😢😢😢😥🤧🤧🤧🤧💔💔💔💔😪😪😪😪😪😢😢🤕🤕🤕🤧🤧🤧😭😭😭😭😩😩😩🤒🤒🤒🤧🤧🤧😅😅😅🤣🤣😍😍😍😍😍😍😍😍😍😍😍😇😇😇🤣🤣🤣🤣😂😂😂😂
@Fc-wg8bf
@Fc-wg8bf Жыл бұрын
Bu bizim turkiyede yapılan su böreği peynirli kıymalı ıspanaklı yapılır
@elizabethlucas199
@elizabethlucas199 Жыл бұрын
Deve ser uma delícia, farei. Obrigada, Deus te abençoe sempre ❤️😋
@user-on9zp4yv2z
@user-on9zp4yv2z Жыл бұрын
Я живу в России и готовлю так ачму, все мои домашние любят ее. Спасибо за видео, мира вам и добра вашей семье.
@bonniecollom3302
@bonniecollom3302 Жыл бұрын
To the Russian cook. Sending love and prayers for all in Russian families October 2022 🇺🇸💞🙏🌍
@ameraalsayed3223
@ameraalsayed3223 Жыл бұрын
ونحن نعيش في سوريا ثمن هذا الطبق يكفينا ان نعيش فيه اسبوع شكرا لكم 😪
@lilalisowska9079
@lilalisowska9079 Жыл бұрын
Jakie to piekne i musi fantastycznie smakować. Czegoś takiego jeszcze nie widziałam. Zaraz jutro będę działać. SERDECZNE DZIĘKI. POZDRAWIAM
@lolacampos530
@lolacampos530 Жыл бұрын
Maravilhosamente lindo.👌
@user-iy8zz6gb7c
@user-iy8zz6gb7c Жыл бұрын
Это грузинское блюдо, называется ачма. Вкусно а!
@ga_lina_l1480
@ga_lina_l1480 Жыл бұрын
Я впервые пробовала в Тбилиси, называется ачма-хачапури, незабываемое удовольствие! Только верх надо покрыть фольгой, тогда все слои получаться нежными.
@user-fi8zo6uo1c
@user-fi8zo6uo1c Жыл бұрын
Это очень вкусно но требует много времени... Спасибо!
@user-ri2zd6nn1k
@user-ri2zd6nn1k Жыл бұрын
И денег
@lisawinfield543
@lisawinfield543 Жыл бұрын
Use phyllo dough
@anna-ct2zw
@anna-ct2zw Жыл бұрын
@@user-ri2zd6nn1k In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
@anna-ct2zw
@anna-ct2zw Жыл бұрын
In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
@Vera.Umnica
@Vera.Umnica 3 ай бұрын
Все в жизни надо попробовать, огромное спасибо за рецепт, вам самые наилучшие пожелания.
@barbarazielinska2550
@barbarazielinska2550 Жыл бұрын
Świetny przepis lubię takie zapiekanki ❤️🌺😃
@user-su1sv8dg3o
@user-su1sv8dg3o Жыл бұрын
Спасибо за вкусный рецепт. Однозначно - лайк и подписка. Но☝️ Краткость - сестра таланта!☝️
@elidarios6496
@elidarios6496 Жыл бұрын
Humm me deu água na boca,vou tentar fazer!!!!
@lolayancey3626
@lolayancey3626 Жыл бұрын
Looks very delicious! Can’t wait to try it! Thanks for the recipe! Watching from the USA.
@Marcosousa777
@Marcosousa777 Жыл бұрын
Bardzo dobrcze fajne rezeptuje. Tsenkuje pani
@lourdescaceres8175
@lourdescaceres8175 Жыл бұрын
FELICITACIONES!! Muy delicioso!! Le deseo éxitos 🙌
@nancydelcarmensantanaarism7199
@nancydelcarmensantanaarism7199 Жыл бұрын
Mmmmm se ve delicioso gracias por compartir sus recetas la voy a preparar 😊🤗💐💐💐🇨🇱
@teresavaca1772
@teresavaca1772 Жыл бұрын
Que rica receta Przepisy gracias por compartirla 💋💋💗 saludos desde Villa María PCIA de Córdoba Argentina
@romildamattos5718
@romildamattos5718 Жыл бұрын
Super diferente e deve ser uma delícia mesmo parabéns 👏👏😋😋
@veronicaflores3709
@veronicaflores3709 Жыл бұрын
Se ve muy delicioso, gracias por compartir la receta.👍👍
@jeanwilcox3464
@jeanwilcox3464 Жыл бұрын
Looks yummy. I think my kids would love it!
@user-ju1if3pr4e
@user-ju1if3pr4e Жыл бұрын
Получается ачма. Очень-очень вкусное блюдо! 😋😋😋👍👍👍❤️
@antoninaveljanova7490
@antoninaveljanova7490 Жыл бұрын
А тесто внутри выглядит как сырое,больше похоже на тесто,как вареники варишь.Сверху красивое,запеченное.Но внутри...🤔🙄
@user-ju1if3pr4e
@user-ju1if3pr4e Жыл бұрын
@@antoninaveljanova7490 я ела это блюдо, меня угощали на празднике. И сама пыталась приготовить... Неудачно. Уверяю Вас вкуснота необыкновенная! ❤️👍
@antoninaveljanova7490
@antoninaveljanova7490 Жыл бұрын
@@user-ju1if3pr4e Наверное,надо иметь навыки в приготовлении этого блюда.Знать,как тесто сварить,вовремя его вытащить,да и само тесто правильно замесить.Вообщем,я уж точно не смогу такое сделать.И пытаться не буду.😊
@user-ju1if3pr4e
@user-ju1if3pr4e Жыл бұрын
@@antoninaveljanova7490 у меня была одна попытка, первый блин так сказать. Тогда я имела только рецепт, записанный со слов женщины. Сейчас я неоднократно вижу видео, уже поняла, что и где я сделала не так. Буду готовить снова и снова. Пока не получится так, как должно быть. 😊✊
@antoninaveljanova7490
@antoninaveljanova7490 Жыл бұрын
@@user-ju1if3pr4e Вы наверное терпеливы.😊Удачи и успехов вам!Я люблю больше рецепты,где не заморачиваешься,попроще.Иногда и пеку что-то,на что требуется больше времени в приготовлении,если есть время и желание.☺👋🌹💐
@iracemaferreira5511
@iracemaferreira5511 Жыл бұрын
Achei maravilhosa claro que vou fazer parabéns 🤩👏👏👏👏
@pobednik3464
@pobednik3464 Жыл бұрын
Hvala za divnu ideju. Izgleda ukusno. Probacu.❤️
@cookwithme9227
@cookwithme9227 Жыл бұрын
Watched fully friend and really amazing and delicious recipes stay blessed always dear
@serapozcan9936
@serapozcan9936 Жыл бұрын
Aaaaa bu bizim su böreğimiz ellerinize sağlık Türkiye'den sevgiler 🇹🇷🇹🇷🇹🇷
@ankadebeljuh2126
@ankadebeljuh2126 Жыл бұрын
Bravo bravo. Poz iz Rovinja
@canantok884
@canantok884 Жыл бұрын
Aynen... valla izlerken canim cekti. Hafta sonu yaparim artik...
@berrinknal1390
@berrinknal1390 Жыл бұрын
Çok güzel olmuş eline sağlık yanlız bir sorun var soğuk Suya attığınızda çamaşır gibi sıkmayın kevgiri ters çevirip soğuk sudan sonra kevgirin üstüne serip beyaz bir tülbentle üzerine narin bir şekilde suyunu al gibi üzerine bol tereyağlı
@nadiagiorgobiani7076
@nadiagiorgobiani7076 Жыл бұрын
Пять раз в неделю другой еды нет очень муторно
@user-jo3hp4jg3e
@user-jo3hp4jg3e Жыл бұрын
Świetny. Przepis. Brawo 😅
@MariaAlves.
@MariaAlves. Жыл бұрын
Hummm q lindoooo😍 parece delicioso, deu vontade comer 😋 Parabéns 👏
@user-lw2jy6ee2f
@user-lw2jy6ee2f Жыл бұрын
Спасибо за рецепт. Выглядет очень аппетитно. Желаю процветания вашему каналу.👍👍👍
@beatrizdoris4419
@beatrizdoris4419 Жыл бұрын
Amei, maravilhoso, vou tentar fazer, parabéns
@munuseergul635
@munuseergul635 Жыл бұрын
Türkçe.yaz
@mariyamalyshivska3251
@mariyamalyshivska3251 Жыл бұрын
СПАСИБІ ЗА чудовий рецепт...
@yolandacastillo446
@yolandacastillo446 Жыл бұрын
Wooow se ve riquísimo, lo voy a intentar ojalá me quede así de crujiente 😋😋😋 gracias por compartir las recetas Saludos desde Cancún ⛱️🌞🌻
@rosellatosetto89
@rosellatosetto89 Жыл бұрын
Fantastica idea !!! Complimenti ❤
@atejhovlog4743
@atejhovlog4743 Жыл бұрын
Looks so amazing absolutely yummy 😋
@silvinasosa6026
@silvinasosa6026 Жыл бұрын
Mmmm..!!! Se ve delicioso. Gracias por compartir, me encantó. La prepararé pronto..
@walzeniraqueiroz7257
@walzeniraqueiroz7257 Жыл бұрын
Perfeito,deve estar muito saboroso!
@Denisejohn65NailEd
@Denisejohn65NailEd Жыл бұрын
This looks so delicious ! The pasta looks perfect .
@zulmaelizabethalberto1172
@zulmaelizabethalberto1172 Жыл бұрын
Se ven muy buenos
@user-cv3qm3qn2r
@user-cv3qm3qn2r Жыл бұрын
Вы чудо
@anna-ct2zw
@anna-ct2zw Жыл бұрын
@@zulmaelizabethalberto1172 In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
@anna-ct2zw
@anna-ct2zw Жыл бұрын
@@user-cv3qm3qn2r In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
@anna-ct2zw
@anna-ct2zw Жыл бұрын
In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
@cjcoleman5150
@cjcoleman5150 Жыл бұрын
It looks amazing I can almost smell it.
@bettymavhunduke1509
@bettymavhunduke1509 Жыл бұрын
Thank you for sharing this recipe it looks delicious.
@antoniamariadeoliveriaferr2585
@antoniamariadeoliveriaferr2585 Жыл бұрын
Parece delicioso vou fazer ❤❤obrigada pela receita
@MariaHernandez-zq8yq
@MariaHernandez-zq8yq Жыл бұрын
Se puede hacer con carne
@user-xc8nv8jj5l
@user-xc8nv8jj5l Жыл бұрын
Просто супер ❤
@consuelorodriguez227
@consuelorodriguez227 Жыл бұрын
Me encanta leer las opiniones de la gente cuando se traduce que bueno feliz día 🤗
@katarinalakatosova8541
@katarinalakatosova8541 Жыл бұрын
Recept je výborný 😊😊😊❤❤ďakujem vám
@dem3406
@dem3406 Жыл бұрын
Hummmm deu água na boca ... parabéns 🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷
@marionaplens7270
@marionaplens7270 Жыл бұрын
Tiene que estar riquísimo pero no se si encontraría un tipo de queso que nombran
@user-sp9xf2xv6l
@user-sp9xf2xv6l Жыл бұрын
Спасибо за рецепт обязательно попробую
@abril7111
@abril7111 Жыл бұрын
Me encanta la paz que se respira con la musica y todo se ve delicioso gracias
@user-vn2do2yz6h
@user-vn2do2yz6h Жыл бұрын
좋은영상정보너무고맙고감사합니다늘건강하시고복많이받으세요 굿 👍
@aynurerdemir8709
@aynurerdemir8709 Жыл бұрын
Suböreği bizim geleneksel böreğimiz. Kıyma ile yapılanı herzaman tercihimdir. Elinize sağlık.
@ebrutt4170
@ebrutt4170 Жыл бұрын
In Turkey, we make it under the name of Su Böreği. There are varieties with minced meat, cheese and spinach. It is an excellent pastry.😋Türkiye’de su böreği adıyla yaparız biz . Kıymalı,peynirli ve ıspanaklı çeşitleri vardır.Mükemmel bir börektir. 😋
@eksheerik
@eksheerik Жыл бұрын
Yeah also you can find any pastry in Turkiye I eat yesterday 😉
@donnabradshaw5200
@donnabradshaw5200 Жыл бұрын
Is this the e same as "la cror" I probably didn't spell it correctly. My former mother-in-law was Albanian and made a comparable dish.
@MrSmiley091
@MrSmiley091 Жыл бұрын
I loved Turkish drama..n want to knw more abt Turkey.. can we b friends
@nurettinsarul
@nurettinsarul Жыл бұрын
This is a kind of Turkish boreks in the name of "su böreği"
@lisawinfield543
@lisawinfield543 Жыл бұрын
Armenians make it too. You can use phyllo dough to save time. I use Jack cheese and cream it with an egg and fresh parsley. Spinach with feta is also delicious
@mariadenazarecavalcante5588
@mariadenazarecavalcante5588 Жыл бұрын
Vou fazer com certeza. Gostei demais 👍
@liaterezinhagaglianogaglia7072
@liaterezinhagaglianogaglia7072 Жыл бұрын
Vou fazer... parece delicioso 🍜🍜🍜
@user-ok2ym4gb6x
@user-ok2ym4gb6x Жыл бұрын
Это прекрасеый рецепт - а называется АЧМА, Я жила на Кавказе - это их коронное блюдо. Большое Вам спасибо за рецепт. Удачи вам.
@anna-ct2zw
@anna-ct2zw Жыл бұрын
In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
@mandala1420
@mandala1420 3 ай бұрын
Para quien se pasa todo el día en la cocina... Y .. lo hace 5 veces en la semana? Sería bueno que variará un poco para obtener más vitaminas!
@user-zn4dz6km7y
@user-zn4dz6km7y Жыл бұрын
Это очень, очень вкусно!!! И на завтрак и на ужин и в обед... 😆😀моя любимая ачма!
@sukruyeolmaz6208
@sukruyeolmaz6208 Жыл бұрын
Ellerine.saglik.cok.güzel.oldu.teşekürler.sag.olun.
@ginetgrigore4660
@ginetgrigore4660 Жыл бұрын
Nu am văzut asa ceva niciodată.Arată super. Mulțumesc ptr reteta
@KatErina-ii6ru
@KatErina-ii6ru Жыл бұрын
This looks delish!! I would like to add an herb or two 🌱🌿 God bless 💗✝️
@lathasrecipes5365
@lathasrecipes5365 Жыл бұрын
Wow! Amazing yummy recipe. The method of your preparation is excellent. Looks so tempted and delicious. Nice sharing friend 😇😇😇👍👍
@elenaoprea9996
@elenaoprea9996 Жыл бұрын
Excelent 👌
@nancisilva3017
@nancisilva3017 Жыл бұрын
Amei obrigada por compartilhar sua receita. Vou fazer
@mickeyblue2647
@mickeyblue2647 Жыл бұрын
Wow this recipe looks delicious and beautiful 👍👍👍👍👍👍👍👍👏🏼✌️
@anna-ct2zw
@anna-ct2zw Жыл бұрын
In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
@orlandinareis5893
@orlandinareis5893 Жыл бұрын
Huumm!! Deve ser uma delícia Entendi como um macarrão Obrigada😘😘
@angelacastro9821
@angelacastro9821 Жыл бұрын
Uma lasanha de mineiro kkkk trem bão d+
@user-jh6fg1eg6f
@user-jh6fg1eg6f Жыл бұрын
Волшебно!)))
@ameliaavila7024
@ameliaavila7024 Жыл бұрын
Deliciosa!! Felicidades!! Me encantará experimentarlo para mi familia!! Saludos desde mi amado y bendito México 👋🇲🇽❤
@vilmabrizuela3479
@vilmabrizuela3479 Жыл бұрын
Me parece fantástica la receta y también la masa, para combinarla con verduras y otras cosas. Muchas gracias! Felicitaciones desde Argentina! 😊
@marianaaureliahernandez8722
@marianaaureliahernandez8722 Жыл бұрын
La masa es como la de los tallarines.
@barbaragogler3242
@barbaragogler3242 Жыл бұрын
Podoba mi się na pewno spróbuję pozdrawiam i dziękuję 😍
@mariajurado1100
@mariajurado1100 Жыл бұрын
PARECIDA COM MASSA DE MACARRÃO.
@anna-ct2zw
@anna-ct2zw Жыл бұрын
In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
@valmirsantos8508
@valmirsantos8508 Жыл бұрын
Olha, fiquei babando, babando e babando. Parabéns.
@slavicapetrovska7070
@slavicapetrovska7070 Жыл бұрын
Prekrasno definitivno ke go napravam bravo za receptot❤❤❤👏👏🍀👌
@ednacastrodasilva5548
@ednacastrodasilva5548 Жыл бұрын
Nossa que maravilha de receita, vou fazer pra família, obrigada querida beijão grande no seu coração ❤️❤️
@user-mj6xd8lj2j
@user-mj6xd8lj2j Жыл бұрын
Очень аппетитный пирог, но комментарий можно написать, когда испечеш и попробуешь. За рецепт спасибо. Россия.
@anna-ct2zw
@anna-ct2zw Жыл бұрын
@@user-mj6xd8lj2j In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
@mariaisabelmoraleshidalgo2723
@mariaisabelmoraleshidalgo2723 Жыл бұрын
Nunca había visto una masa tan hermosa 😯y con esos procesos es increíble quedé sorprendida!! Ojalá pudieran poner en Español los ingredientes y el proceso muchas gracias bendiciones 🙌
@aldagripho9154
@aldagripho9154 Жыл бұрын
Incrível ! Diferente ! Vou fazer! 👍👏👏👏👏👏👏👏👏👏❤️❤️❤️🙏 Rio de janeiro
@asyaabdulla2441
@asyaabdulla2441 Жыл бұрын
Thank you so much for sharing this delicious receipt.
@user-bs4tu3bb5e
@user-bs4tu3bb5e Жыл бұрын
ПЯТЬ РАЗ В НЕДЕЛЮ... ХОТЬ БЫ РАЗ ПРИГОТОВИТЬ ЗА РЕЦЕПТ СПАСИБО.
@irinag2494
@irinag2494 Жыл бұрын
Ела много раз в Турции,это очень вкусно,но не знала,как это готовится!Спасибо за рецепт!
@galinamaslova3267
@galinamaslova3267 Жыл бұрын
Получилась грузинская ачма.
@anna-ct2zw
@anna-ct2zw Жыл бұрын
@@galinamaslova3267 In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
@bogumiachmielewska-czelen5120
@bogumiachmielewska-czelen5120 Жыл бұрын
Wooow! 😋 Wspaniała tiropita! Już za nią tęsknię 🥰 Dzięki za przepis! 🙂
@gungorcolak6706
@gungorcolak6706 Жыл бұрын
Çok güzel görünüyor elinize sağlık bende deneyeceğim iyi geceler
@gungorcolak6706
@gungorcolak6706 Жыл бұрын
İzmirden izliyorum
@blancaflores112
@blancaflores112 Жыл бұрын
Laborioso para prepararlo pero se ve delicioso, definitivamente hay que hacerlo.. 😋😋😋
@user-jg4wd9iq6l
@user-jg4wd9iq6l Жыл бұрын
Оля,спасибо большое за такой удивительный рецепт.Очень похоже на" Баницу",но я делала просто с лавашом,а у Вас интересный рецепт из теста.Удивили просто.Обязательно попробую сделать.Удачи!
@user-ld7bb6ke7b
@user-ld7bb6ke7b Жыл бұрын
А славашом как получается?
@alejandragonzalez8433
@alejandragonzalez8433 Жыл бұрын
Se ve sencillamente deliciosa, intentaré hacerla, gracias x compartir, saludos desde Mexico 🇮🇹💞
@vanicechiarella175
@vanicechiarella175 Жыл бұрын
Show maravilhoso!!
@carmenabreu3486
@carmenabreu3486 Жыл бұрын
E diferente, nunca tinha visto nada igual. Vou tentar faser. Amo pão 🍞 a massa sabe. Blz 🌹 obrigada 🎀
@user-jj5ti7zr8b
@user-jj5ti7zr8b Жыл бұрын
Здоровья вашим рукам! 🤲❤
@przepisy_od_olgi
@przepisy_od_olgi Жыл бұрын
Спасибо 🌹🌹🌹
@silviagracielastaviaky8590
@silviagracielastaviaky8590 Жыл бұрын
Muy rico voy a tratar de hacerlo y que me salga!!!!💖💖💖💖
@johnholland723
@johnholland723 Жыл бұрын
I want to watch this video just to listen to that nice music five days a week.
@helianadeabranches3566
@helianadeabranches3566 Жыл бұрын
Parece delicioso! Parabéns!
@marlenagozdzialska9217
@marlenagozdzialska9217 Жыл бұрын
Witam🤗 WOW co za ciasto😋
@incanada83
@incanada83 2 ай бұрын
@ marlenagozdzialska9217, składniki oraz wyrób, wygląda jak ciasto na makaron.
@mineozturk7977
@mineozturk7977 Жыл бұрын
Bu bizim asırlardır yaptığımız su böreğimiz. Hemen hemen aynı şekilde yaparız bizde. Ellerinize sağlık 💐
@yildizay6065
@yildizay6065 Жыл бұрын
Aynen ,bu bizim mutfağımızdan bir tarif. Su Böreği.
@terezapaes462
@terezapaes462 Жыл бұрын
@@yildizay6065 Parabéns a vocês da Turquia, a receita é maravilhosa. Vou tentar fazer, quem sabe dá certo. O melhor seria saborear essa iguaria, aí na Turquia
@valentinabeda4125
@valentinabeda4125 Жыл бұрын
@@terezapaes462 сомневаюсь что говите 5 раз в неделю. Трудоемко, хлопотно.
@anna-ct2zw
@anna-ct2zw Жыл бұрын
@@yildizay6065 What it means that this dish is from your Turkish kitchen ? What's about you are talking? These silly grandmother's stories tell to your grannies. In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
@marleneb.e.5041
@marleneb.e.5041 Жыл бұрын
Vou fazer, maravilhoso.
@user-nv5bg3fi4u
@user-nv5bg3fi4u Жыл бұрын
Видно, что вкусно, попробую обязательно, спасибо!
@pamcotterman7073
@pamcotterman7073 Жыл бұрын
That looks so good 😋 Not sure if I can make this with gluten free flours, but I might give it a go …. Thx for sharing!
@anna-ct2zw
@anna-ct2zw Жыл бұрын
In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
@user-qf4yj3th4c
@user-qf4yj3th4c Жыл бұрын
Спасибо за вкусные и простые рецепты 💕
@careliapicazzozapata9727
@careliapicazzozapata9727 Жыл бұрын
Lo he visto que lo hasen en turquia
@anna-ct2zw
@anna-ct2zw Жыл бұрын
@@careliapicazzozapata9727 In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
@LuciaHelena-hb4qm
@LuciaHelena-hb4qm Жыл бұрын
Parabéns Deus abençoe sempre sua vida amei a receita que benção
@mousumigogoichetia4594
@mousumigogoichetia4594 Жыл бұрын
Looks delicious 😊😊
@ahmedfamily5593
@ahmedfamily5593 Жыл бұрын
Fantastyczna receptura i pyszny smak..
@salvaciondivina
@salvaciondivina Жыл бұрын
No es mucha masa para tan poco relleno??
@nubiagarces627
@nubiagarces627 Жыл бұрын
Sivle agregas pollo debe de quedar fenomenal
@etelvinapellegrini6636
@etelvinapellegrini6636 Жыл бұрын
@@salvaciondivina oi
@m.mutfag9271
@m.mutfag9271 Жыл бұрын
Türk mutfağının meşhur su böreği👍 Bu böreğe bayılacaksınız 🌹🌼🥀🌷🌹💮🌹
@semraekmekci5821
@semraekmekci5821 Жыл бұрын
Elinize saglık🇹🇷ğüzel oldu
@starlight2371
@starlight2371 Жыл бұрын
Wow!!! Thank you so much for sharing!
@user-is4vc6jr2h
@user-is4vc6jr2h Жыл бұрын
Благодарю за рецепт. Давно искала . Буду готовить ,
@mirianfranca6432
@mirianfranca6432 Жыл бұрын
Achei bem diferente, nunca tinha visto algo assim,, acho que fica parecendo massa folhada; pelos menos a aparência, e com jeito de muito saborosa.😘😘
@alexgago1540
@alexgago1540 Жыл бұрын
Que deliciaaaa! Isso e uma obra de arte,perfeito espetacular, acho difícil conseguir fazer essa massa tão levinha
@ioannaioannou9593
@ioannaioannou9593 Жыл бұрын
Looks yummy! Did you roll out all the dough?
@evaolah7621
@evaolah7621 Жыл бұрын
Looks great and delicious 😋
Me: Don't cross there's cars coming
00:16
LOL
Рет қаралды 15 МЛН
когда повзрослела // EVA mash
00:40
EVA mash
Рет қаралды 4,2 МЛН
路飞被小孩吓到了#海贼王#路飞
00:41
路飞与唐舞桐
Рет қаралды 60 МЛН
Pour the flour into the boiling chicken broth!! I don't shop in stores anymore!
12:18
Ev Yemeklerinin Sırları
Рет қаралды 142 М.
Just grate the butter!Very few people know this secret!easy and delicious
10:42
Zelihanın Tatlı tuzlu tarifleri
Рет қаралды 2,1 МЛН
Na swoje 80  urodziny, jej dzieci umieściły ją w domu opieki, gdzie niespodziewanie…
25:45
Learned this recipe in a restaurant! My wife asks me to cook it every day
13:14
ZDROWE i SMACZNE przepisy.
Рет қаралды 13 МЛН
Me: Don't cross there's cars coming
00:16
LOL
Рет қаралды 15 МЛН