Btw, I never see chefs getting the charring portion of an Mexican salsa or adobo/birria sauce right. You nailed it! This is excellent. The bitterness is needed and adds so much to the flavor.

@Refika

2 жыл бұрын

Glad you enjoyed it! 😍😘

@jyll.7132

2 жыл бұрын

@@Refika it's incredibly satisfying to finally see someone get it right. I've really waited for this for so many years. I do believe you're a very good cook. Excellent even. That's so nice to see. 🤗😙

@shannonz9211

2 жыл бұрын

I tried doing this and it destroyed my cast iron. I had to strip it and re-season pan. It was delicious but hoping for some tips on an alternative, perhaps roasting in hot hot oven or charring under broiler?

@jyll.7132

2 жыл бұрын

@@shannonz9211 Mexican cooks do it on a propane/charcoal grill or a big comal over an open fire.

@MonicaGz

2 жыл бұрын

@@shannonz9211 I actually put the veggies straight on the gas burner. I just watch it carefully and constantly turn the veggies.

I was never taught to cook properly growing up as I didn't have a mum around. I feel like now I'm in my 30s I finally have a "mum" teaching me how to cook. I wish I'd had a mother like you, feel free to adopt me if you are looking for a 30+ English daughter lol 😆 Love you and your channel ❤

I am Kurdish, accidentally found this channel and I am in love, been binge watching but hopefully won’t be followed by binge eating.

You are a real Turkish ambassador. Every thing you do and say represents Turkey in a beautiful way. Sometimes I can taste and smell your cooking right through my cell phone screen. So glad I recently discovered your channel. Would love to see more about your jams.

Salça, Turkish tomato paste Makes 2 kg of salça Preparation Time: 2-3 hours + waiting overnight Cooking Time: 1 to 1,5 hours Difficulty: Medium 20 kg tomatoes, romaine or plum tomatoes are the best, but anyone would do great 200 g rock or sea salt ¼ cup olive oil, plus more for jars • Wash the tomatoes and make small X marks to the bottom of them with your knife. • Boil them for a minute and directly transfer to ice cold water. This way, you will be able to peel them very easily. • Peel the tomatoes and place them into your food processor. Pulse until they become a puree. • Sieve to discard the seeds. • Collect all the puree in cloth sacks and place on a sieve overnight to drain the juice. Put something heavy on it to fasten the process. • Transfer the puree on a wide and large pot and turn the heat on. • Add in the olive oil and salt. • Stirring frequently with a wooden spoon, cook the puree until it becomes a thick paste. Cooking time will differ according to your pot and tomatoes, but it will roughly take 1-1,5 hours. • Meanwhile, wash your jars and place them into the oven on 120 C (250 F) to sterilize. Sterilize the lids in boiling water for 10 seconds and be sure that your lids are new because used ones may have the air contact and it can rotten your salça. • Transfer the salça into jars and press with the back of your spoon to not leave any air bubbles in. • Smooth the surface using the back of the spoon and clean the brim with a paper towel. Cover the whole surface by pouring olive oil to avoid any air contact. Close the lids tightly while hot. • Keep the jars in a cool and dark place. You can use them up to one or maybe two years- if the environmental conditions are good- keep the jars in the refrigerator after opening. • Your sun kissed tomato salça is ready, I am sure you will use them a lot if you are a subscriber because I know we are going to use them for pot dishes, mezes, breakfast, or any food that we want to level up!

@jodrew1845

2 жыл бұрын

I'm loving the Turkish way of making tomato sauce "Salca" 😋

@elenagonzalez1710

2 жыл бұрын

I Love it. Thanks Refika. Say hi to Bahar. She is the heart of the program.!!! She really enjoys the food .

@morenmorefoodflavours

2 жыл бұрын

Super

@ICreateMySpaceMariMcGuire

2 жыл бұрын

Hello Refika, am going to make the salsa and the tomato paste and I was wondering if you don't have to boil the jars with the salsa or tomato paste inside them to properly preserve them? like you do when you prepare marmalades? or just the olive oil on the top will preserve them? Thank you Mari

@sans2domicilefixroberts428

2 жыл бұрын

👍 Thank you so much 💖 😍💓Love from Sweden 🤗 🍀 💕 ✨ ✨

You are the most beautiful talented intelligent chef on KZread. I just adore you 💕

@A-la-Weiss

2 жыл бұрын

She is gorgeous !

@user-tm5dw8if1z

Жыл бұрын

Me tooooo just found her ...

i didn't know anything about turkish cuisine until i stumbled across your channel a few months ago, and now i think it is one of the most interesting and beautiful cuisines out there! i loved seeing this turkish interpretation of a mexican recipe; it would be really cool to see more turkish interpretations of foods from other cultures, like italian or indian!

@sans2domicilefixroberts428

2 жыл бұрын

👍 Through the history European came to America and bring culture and customs which mixed during the time.... So we can share now beautiful heritage and inspiration for good 🤗🍀💕✨✨✨✨✨✨✨✨

I live in Ecuador and have turkish friends. I cook your recipes and they feel like they are at home. I am learning a lot about Turkey through your recipes

As an experiment I grew a few chickpeas in my garden this year. With the first harvest I made falafel with home-grown onion, garlic, parsley, celery tops, rue, thyme, mint and summer savoury. I'd never eaten fresh chickpeas before. It was delicious. Thank you for being such an inspiration.

I've been eating fresh salsa since I was a kid. My mom always made a quick, cold salsa of tomato, onion, garlic, and serrano peppers. She would throw it in the blender and we'd snack on it all day. When I started making my own salsa, I preferred to roast my veggies but I don't peel the char off unless it's really, really burned. I like the char flavor. Other than roasting the veggies, I add lime juice, cilantro, salt and pepper, and and the veggies to the blender and it's usually eaten by the next day. Delicious! I'm looking forward to making your salsa. I love seeing food cross cultures. Thank you!

@moleratical1232

Жыл бұрын

That's exactly how I make my salsa, you can't buy a better version.

I would love to see a travel vlog with your team exploring food in different parts of Turkey!!

I am so Happy that Turkish people took something from our Mexican traditions. This is perfect as in the US it it Hispanic Heritage Month. I make salsa the same way minus the garlic (gives me stomach issues) and instead of the vinegar I add lime or lemon juice. I love your recipes. Thank you for sharing ❤

@nhokonhokopuala

2 жыл бұрын

Same here, lime is my favourite because it adds a bit of sweetness, I also add a bit of the skin, but that's just personal, I prefer brown sugar... also, they are Turks, in case you were in doubt like the Aztecs Turks were once a great empire.

@DaDO-hp3ul

2 жыл бұрын

Considering that Turkish people came before Mexico was creole, the Mexican cuisine is derived from Turkish influence, actually Spanish cuisine before the Ottoman Empire was Arabic so much of the Spanish dishes are similar to Arabic/Turkish food

@jraaccounts

2 жыл бұрын

@@DaDO-hp3ul salsa is made primarily of new world ingredients - eg. tomatoes and peppers - so in this case, the influence went the other way than what you describe. salsa was being made by aztecs for a long time before the spanish showed up!

@guyindecatur

2 жыл бұрын

@@jraaccountsCorrect! And George Washington Carver did not invent peanut butter. Native people to Argentina (where peanuts come from) were crushing peanuts before the New World was re-discovered.

@sans2domicilefixroberts428

2 жыл бұрын

@@DaDO-hp3ul Actually European...

I just canned 25 jars of salsa two days ago. Our recipes are similar. It’s fantastic. The only difference is I used jalapeños for my peppers. It’s so good on all kinds of food, meats, fish and of course chips. Yum

Much love from Kenya, Africa

1st recipe that u show is so much similar to the one that we prepare in our home. We ad mustard oil instead of olive oil for slit hint. V also use that burnt part for smoky flavour. It is one of the type of chutney that v eat as side dish in INDIA. Lot's of love from INDIA

Not only is the food amazing. I love the fact that you speak to us and not at us as some other chefs. It almost feel like we are in the kitchen with you.

As ever, she shows how to make fabulous food with simple ingredients. You are an absolute star and I love to watch you.

Oh God, I miss Turkey. I don't hate our Hungarian veggies but Turkish tomatos are simply on another level.

@Refika

2 жыл бұрын

I have to agree on that! I am in love with tomatoes 😍

I bought the wooden chopping board and enamel bowl and a few knives when I was at your shop in Kuzguncuk in July, I will have to buy some more enamel bowls when I am over again in December as they are so handy. I'd love to see you cook Cezerye as I'm obsessed with it and we don't have it here in New Zealand.

oh Refika.. You are amazing! Greetings from Greece!

You are so beautiful and entertaining. I love the food education in each of your recipes. You’re a great educator. I’d love to spend time in Turkey with you as my guide. It’s so important to be educated in food and travel for it makes the experience life and culinary changing. Thank you.

@Refika

2 жыл бұрын

Beanie, you made me blush! 😍 I totally agree with what you think about food and travel. These are the moments I live for as well.. Hope you can make it to Turkey someday!

Just bought too many tomatoes today and now I have the perfect recipe for it :) love how you always share interesting facts and anecdotes. Coming episodes, take us to traditional markets and behind the scenes of some famous eateries.

@Refika

2 жыл бұрын

These are absolutely brilliant ideas and definitely noted! ❤️

Growing up in Bulgaria we used to make lutenitca and apetitka ( salsa like spreads) in the summer kitchen every summer at my grandparents house. Cooking on open fire gives smokiness and depth of flavour of the food. Granny also used to make salsa like spread with aubergine called kiopoolu, watching journey cooking takes me back, thank you 🤗🧡🍂

I'm interested in the dish you showed for only a second - the pastry that you broke open and dished the stew out of. It looked wonderful.

OMG, what a thrill to see a well-made Mexican recipe on my favorite KZread channel, here In Mexico we call that " salsa tatemada" and traditionally it is made in the "molcajete" which is a kind of mortar, hopefully we can send you one to the other side of the world Refika.

My wife and I enjoy watching your cooking lessons. We are so pleased that children like you two are taking your knowledge to the world!

Whether I'm cooking or not, your videos always make me feel better!

Where I grew up and lived almost all of my life is in Old Mexico. We had a 1 acre salsa garden. We spent so many hours and days and weeks every summer making salsa. I miss it so much now that I live in town.

@Refika

2 жыл бұрын

Wow, you must be a salsa expert then 😍

@jyll.7132

2 жыл бұрын

@@Refika my Mom had a restaurant. Us kids had to learn to cook and grow food at a young age. We sold so many bowls of salsa that I never wanted to see another bowl of it in my life. My Dad was a farmer and business owner. Food runs in my family. 🤷 I'm ok with it. Food is joy.

@Hamzazaie

2 жыл бұрын

What do you mean by “old Mexico”? Compatriota aquí. De que parte de México?

@jyll.7132

2 жыл бұрын

@@Hamzazaie I mean the area that was Mexico before the war. It was Mexico clear up through California. Even Colorado was in Mexico. Too bad more of the culture wasn't left behind. It's really unfortunate.

@jyll.7132

2 жыл бұрын

@@Hamzazaie Also, I should add that I grew up best friends with a Mexican girl. (My Spanish is horrible. I'm embarrassed to even try to use it.) Her mom taught me a lot about Mexican food and culture. She was from Oaxaca. My Mom also paid to learn a lot about cooking Mexican food, traveled to learn, and used what she learned in her restaurant. I did the same thing, but worked as a travel writer so I could get paid to learn. I couldn't afford it otherwise.

Tonight I went to a restaurant here in Chicago called Istanbul Cafe. I had sogurme. It was the best eggplant dish I ever had covered in walnuts. Would love to learn to make this dish. It's was almost as amazing as refikas personality. She is a ray of love and sunshine

I also love making all kinds of sauces and spreads! They make great gifts too! Just don't forget not to wipe your eyes or nose when working with chili peppers! Needless to say, I was on fire most of the afternoon.🌶️🥵

I'm in love with anything Turkish! So happy I found your channel ❤ .

Started with soup and gone through a rabbit hole of Turkish food and culture 😍 representing 🇰🇪

Beautiful colours. That was one of the things I loved travelling in Turkey, some of the shades of colours you just didn't see anywhere else, the bright scarlet of the pepper paste, the deep red, almost like dried blood of the Urfa biber and the whole rainbow of colour & smells of the spices in the Büyük Çarşı, the flashes of green from pistachios roasting in their shells. The videos are always so beautifully shot, I like to let them wash over me & I can imagine the smells. Full of sunny happiness. Sadly I haven't made any salsa this year, I didn't grow any tomatoes. Its a shame as I love it with a soft boiled or fried egg. Thanks for the video, it was a nice treat having such a long one this week.

@sherryharding5792

2 жыл бұрын

Loved you and your video! Thks andcsee you next time...?

@sherryharding5792

2 жыл бұрын

Sorry, i meant ..For sure🤗

@breelikesboys

2 жыл бұрын

Actually, hell ya! salsa and egg is the bomb 💣 more people need to eat this , with some bread to soak it all up at the end 😇 I like to leave all the veg extra chunky!

Turkish tomato paste changed my life. I use a lot of tomato paste and I used to buy tinned or canned tomato paste. The cost would add up over time. Then I found a giant jar of tomato paste (1kg!!) for about $5 at my local Middle Eastern store and now I always tomato paste in my fridge.

Awesome video as usual. I would love to see more traditional Turkish recipes with a vegan twist. For the planet 🌍. Turkish food is so delicious.

How many people saw that cutting board and immediately had cutting board envy followed by joy when Refika said they were selling them on Etsy? 😍

Refika, Habibi, I am such a FAN of you and your crew!!! You are so informative and conscientious! I would love to see some Lebanese food! Ive been trying to recreate a soup my mom used to make from liftee zoom (pickled turnips juice). Keep doing what you do…your enthusiasm is infectious! 🥰❤️ From Kansas USA

You, Rafika, have changed my world! Lemme tell you :) Nearly EVERYTHING that I cook now has Turkey/Cyprus written all over it! Thank you for sharing your culture and experiences through food with the WORLD! You are soooooo appreciated. PS. I've had a serious fear of breadmaking... I don't know why...LOL I attempted Lavash... Yes, it was "Struggle Bread", but I'm going to keep going. This channel gave me the courage to get over my fears. Thank you, Refika!

What I like about your channel is the way you give tips on the proper method and the reasons for doing things a certain way. I just made salsa for the first time and I didn't have time to process it because we just started eating it right after cooking!

That dish at the end with the bread dome looked AMAZING!

I love this! Your my favorite cooking channel on KZread. I’ve made many of your recipes. I’d love to see you bring in some Southeast Asian style cuisine as well. I lived in Asia for over seven years. Foods from Thailand and Malaysia with good curries, Singapore with laksa, and Indonesia with all the good Chili’s and spices would do well with mash ups in Turkish food. Some foods like dim sum from HK work well too.

@Refika

2 жыл бұрын

Awesome! Thank you! Definitely noted...

I love following y’all and your channel’s journey so much! Your warm energy and zest for life, food and stories brings us all a little closer together in such isolating times…so thank you!! I travel to Turkey through you (somewhere I haven’t yet been, but it’s a dream). SO excited to see where you take us next throughout your country and to hopefully learn of local products and recipes, and of course more stories. Also that stew at the end..👀 yes please!

I hope some day you will come to Mexico! You will love the food here!

@Refika

2 жыл бұрын

I would LOVE to do that, honestly..

I'd definitely would love to see you take on different regional Turkish dishes when you travel there, like whatever the regional dish of Cappadocia is etc.

Refika hanim iyiki varsiniz. Siz ve ekibiniz ülkemiz adina harika isler yapiyorsunuz. Yurtdisinda yasiyorum ve arkadas cevremde sizin takipcileriniz varmis bende yeni ögrendim ve cok gururlandim. Yani ingilizce programa basladiginizda cok mutlu olmustum cünkü bizim zengin mutfagimizi en iyi tarafindan dünyaya tanitacaginizdan emindim ve yanilmadim. Size ve emegi gecen tüm ekip arkadaslariniza cok Tesekkür ederim. Hepinize sevgiler,saygilar.

@grovermartin6874

2 жыл бұрын

Another thing: It adds so much to have the translations available when people comment in other languages! It's funny when the program tries to translate the emojis!Thank you, that's very thoughtful.

Please make the domed bread chickpea situation you showed at the end. Looks incredible.

@Refika

2 жыл бұрын

Yay! Sure we should!!

Love love love refika! Her recipes and personality ♥️♥️♥️

Speaking in concentrated tomatoes: I would like to know about EZME in turkish cuisine.

@Refika

2 жыл бұрын

Noted! 😘✨

@user-xz4eq2ci6h

2 жыл бұрын

Ezme is a favourite i did tried Refikas recipe but i didn't cut in cubes next time i will try nevermind

The culinary travel videos sound like a lot of fun! I look forward to them!

Love watching Refika close her eyes and just enjoy the taste sensation

Thank you Refika from Sri Lanka

Ooo I'm excited to see all the new international recipes you'll add and taking us to different places in Turkey to see how different foods are made. I've always been interested in learning more about cooking, so anything new or unusual for people living outside of Turkey would be such a joy to see.

Hi, your salsa salça looks great!! I made the pepper paste and is amazing, I ❤it!! Your channel it's great as it is, and like you said showing us how your olive oil is made and the food from different regions would be a great addition. ❤

In my life I’ve always wanted to know somebody like Refika and have someone like her for a friend because she exudes honesty, talent and LOVE. I think she has the absolute best cooking show and Bahar (another dear and talented soul) clearly knows how to showcase her gifts.

20 minutes of Refika 😭 im so happy!!

Love you showing the chopping by hand. It doesn't really take long and gives better texture.

Loved it, Refika.Thank you for the gastronomical delights & the spectacular visual treat.Stay blessed, gorgeous Refika & Team.

Accents are lovely and the way you say "win ager" should be your trademark because it's adorable. I've been waiting for this video just to compare it to what we have here in Texas USA. It is like our tomato paste which is much easier to buy than make but you've inspired me to try to make it next season by growing the right tomatoes. You make everything look much easier to make or maybe it's just your wonderful positive attitude. Thank you for sharing and blessings blessings to you and your crew!

I loved this recipe, I hope there are more canning recipes in the future

Thank you! Right in time - I'm harvesting lots of tomatoes these days.

Love that you are back, missed you so much. Not just your food but all your personalitys filled with love and laughter. Yahoo

Salsa just means sauce and in Mexico we have literally hundreds of them, but that is besides the point, we always love your videos Refika, you are an inspiration in the kitchen, and by the way, we don't can the salsas, we finish them in a few days, they never go to waste in Mexico.

I love those cutting boards! 😁 So helpful to be able to scrape the cut food right into the bowl below 😁

Love to see that you still have your "old" kitchen🤗 of course I also like the salça recipe 😋

Few things rival a really good tomato, and few things disappoint as much as a bad one!

I love your cutting board!! That cutout at the end is brilliant! This salsa recipe is amazing. I'm looking forward to the end of tomato season,!

Oh Rafika and team...... missed you.... thank you so much for yet another fantastic video... lots of love from 🇿🇦

Hi Refika, this is Susanne from Austria 🇦🇹! I‘m a big fan and watch every Video. I will also try this and come back with a commend!

Dear Refika: te technique you are using tu burn the vegetables is called “Tatemar”. I love how you cook

I always love Turkish food so tasty and healthy, tea and coffee are also superb! Greetings from Philippines!!

Oh my god you make the same as my grandma’s used to make it in Italy 🇮🇹 spread it in wooden boxes to dry in the sun ☀️ then put in terracotta pot with olive oil on top to keep the air out so it didn’t go mouldy,we use the paste in winter when we didn’t have ripe tomato 🍅 god bless for you to give me such beautiful memories.🥲

My Taco nights just got a degree on the yummy scale. Thanks Refika soooo going to do it!

I don't comment because it has all been said. Rafika's Kitchen is so inspirational and instructional. What else could you ask for...

Fantastic to see someone FINALLY point out the toxicity of non-stick cookware, well done you guys!! I wouldn't have it in the house. A lot of studies saying that it could be a major contributor to Alzheimer's disease. I suppose you could replace the sugar, with honey, right?

@user-xz4eq2ci6h

2 жыл бұрын

Yes i wonder if Refika has tried before

You are such an easy teacher. Thank you for sharing your knowledge

LOL the saying about salca and kalca! Too funny!

Love your videos! I make your curried cauliflower pilaf nearly every week. It is so tasty and healthy. I would love to see more videos with interesting treatments for vegetables like that one. Thanks!

Hello beautiful chef 🌹 love this video and I have not made salsa in a long time I guess I'm going to do that today or tomorrow, and you brang back some retro memories with that song "I like big butts" 😂😂😂😂😂👍👍 I swear I started dancing to it 😂😂😂 thank you I needed that lol 😆. Looking forward for your next clip 😘😘😘😘😘😘😘😘😘😘

Interesting spin on salsa. I am from the state of New Mexico in the USA. There are so many variations on salsa. I would love to visit you, cook with you, and you introduce me to Turkish food. Now that would be something incredible.

In love with turkey and Turkish food

I cannot wait to see how olive oil is made. I so enjoy watching your episodes and look forward to visiting Turkey

Refika I love how you say “umami”!

yet another great video! dear refika, you are such an absolute joy to watch. i can't wait for the new stuff you're planning. i would LOVE to see mash-ups of traditional dishes from elsewhere with turkish food, like a turkish take on a particular dish of a place. i guess like you did with the salsa here! collabs sound like fun too! and if you travel, i would LOVE to see dishes from the different regions of turkey. i feel that what is most valuable in what you're doing is you're documenting and sharing traditional turkish cuisine with the world. there is so much value in the traditional way of cooking which is being lost all around the world as we all eat more takeout, processed food, etc. i'd love for you to showcase the complexity and brilliance of traditional regional turkish cooking, dishes we may never even come across in a restaurant, the kinds of dishes that only grandmas still make, etc. (maybe cooking WITH grandmas, having them on-screen? samin nosrat did that in her netflix series and it was so awesome!)

@Refika

2 жыл бұрын

Such an insightful comment! Thank you for taking the time ❤️ There are many good ideas and we have noted many! 😘

I can feel the beautiful sour smell of salça through the video😍

Every time I watch one of your video clips, I watch another and another and can't stop! What is more sensational than a fresh juicy tomato. Recently I harvested tomatoes from my vegetable garden and decided to use my own method of sun-drying a few. Will try to post a photo. Love and peace from Cape Town, South Africa ❤️✌️

Love all your videos , absolutely love how you explain everything, you are totally amazing 🥰🥰🥰

we call it 'the ass of the pan' in Irish too :D I could watch you cook vegetables (and especially tomatoes) all day!

@aslidulger8203

2 жыл бұрын

You could try pickles with your green tomatoes.kzread.info/dash/bejne/rJd2waeQgsrbgtI.html

@ealtan

2 жыл бұрын

Here in Istanbul, we have a green tomato dish. You basically cook the onion with olive oil, add a small amount of tomato paste, add your green tomatoes, add a little amount of rice, add some lemon juice and cook it until it's tender. I absolutely love this dish. Maybe you can try it and if you like it, cook a big batch and preserve. Also pickles are great too, you must try it.

@caitlinniciomhair9625

2 жыл бұрын

@@aslidulger8203 thank you very much! :)

@caitlinniciomhair9625

2 жыл бұрын

@@ealtan that sounds delicious, thank you very much! :)

@johnomalley5712

2 жыл бұрын

@@ealtan Here in Florida we have several green tomato dishes but we also make a salsa from a relative of the tomato called the tomatillo which tends to have a more sour flavor and it's added to onion, peppers, garlic and lime juice. Each family has their own, but since we can grow tomatoes all year up and down the state ,we do everything from fried green tomatos , stuffed green tomatoes with rice and citrus to just plain ole fried in grease (yuck) Your recipes sounds wonderful!

‎اللَّهُــمَّ صَلِّ وَسَـــلِّمْ وَبَارِكْ على نَبِيِّنَـــا مُحمَّدﷺ

There are always useful recipes here, Thank you Refika team! 😊

I will try the Salca when tomatoes are cheaper ..

I love turkey and turkish food and your cooking stye

To make the jar air tight you can put them upside down to cool off like that. 👍🏼

This looks so good, I'm hungry now. 😍 I don't know how authentic but I saw a good chef peel the charred skin off and place it in a small bowl with a little bit of water. Then if he needed to add water to thin out the salsa later he could strain that water with burnt skins into the blender. You keep the essence of that smokiness but not the peels.

So excited to see more of Turkey!! I love the style of salsa you made. Tha is for the NO Teflon tip!!

I can’t wait to see more of Turkey! I loved your picnic video where we got to see your old school. Beautiful 😍

Refika,my dear U know how to eat, And what goes with what. I love 💘 it. U remind me My grandma in her cooking NOT HER AGE HAHA. THANK U FROM USA, AND A GREEK FRIEND

Love your show! 🥰 And, I really love learning about the history of Turkey, the foods, landscape, culture, etc. what a beautiful country! I would so enjoy visiting in person.

I would love to see how olives are harvested and made into olive oil, and the different grades of the oil.

I love tomato salsa, especially the one they do to eat with Mandi rice and mutton.

I wanted to make hummus last week for 70 people and I wanted a good recipe. So I checked KZread to find one to my liking. I found this channel! I love your accent. On the in between scenes I sometimes see a backyard full of beautiful raised beds. Is this your garden? By the way, my two kinds of hummus were a hit. Very smooth and flavorful. Plain and pink with red beets. Thanks. ( Now I am binge watching 😆.