Etli Nohut, roughly translated as "Chickpeas with Meat," combines tender chunks of succulent lamb or beef, creating a perfect blend of flavors. Often served with rice pilaf, this staple dish has been passed down through generations, embodying the essence of home cooking. Subscribe for more authentic recipes: https://www.youtube.com/c/HungryManKitchen?sub_confirmation=1 Support on Patreon: https://www.patreon.com/HungryManKitchen Instagram: https://www.instagram.com/hungry_man_kitchen Links to some of the ingredients and equipments I use (Affiliate links*): ? Vegetable grill pan: https://amzn.to/3N8KrDU ? Baking Sheet: https://amzn.to/3QtKPgg ? My favorite (budget) Whetstone for Knife Sharpening: https://amzn.to/3L8UmqC ? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3Ju1RXM ? SHI BA ZI ZUO Chinese cleaver: https://amzn.to/3NAafr1 ? Food Safe Black Nitrile Gloves, Box of 100: https://amzn.to/3E1wId0 ? Flat Kebab Skewers: https://amzn.to/3DYZMlq ? Square Skewers: https://amzn.to/3rqlzxc ? Turkish Kebab and Meat Knife 50 cm: https://amzn.to/3JvUY80 ? Round Mixing Tray Stainless Steel: https://amzn.to/3POft48 Ingredients: • 1.5 cups chickpeas, 300 g – soaked overnight • 500 g lamb shoulder or leg, cut into small cubes • 500 g lamb bones with marrow • 1 onion • 4 cloves of garlic • 3 tbsp butter • 2 medium carrots, diced • 1 tbsp tomato paste • 2 tbsp Turkish chili paste – biber salcasi • 1 tsp pul biber or Aleppo pepper flakes • 1/2 tsp powdered cumin • 1/2 tsp black pepper • 2 tsp salt or to taste • 1.5 liter lamb or beef stock • Juice of 1/2 lemon • 2 dried chilies, optional for extra heat *Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. ... https://www.youtube.com/watch?v=6oWVR8vMsUE

Mujaddara (also known as Muceddere in Turkey) is one of the most widespread and popular legume and rice / bulgur dish in the Middle East, Iran and Turkey. The dish was first mentioned in the ancient cookbook Kitab al-Tabikh (Book of Dishes) by Hasan Al-Baghdadi, in 1226 inspired by the Persian recipes. The original version was made with rice, lentils and usually meat for festive celebrations. Without the meat and substituting the rice with bulgur, it was an inexpensive and delicious dish for the poor people. It’s still very popular in the Middle East, Iran and southern parts of Turkey and is usually served with caramelized onions, sizzling spicy oil, sometimes topped with yogurt and in some parts with fried eggs. Please consider subscribing and help my channel to improve for better content: https://www.youtube.com/c/HungryManKitchen?sub_confirmation=1 Follow me on: Instagram: https://www.instagram.com/hungry_man_kitchen Links to some of the ingredients and equipments I use (Below links are Amazon affiliated and will support the channel at no extra cost to you): ☕ Glass Measuring Jug 1 litre: https://amzn.to/3utpgEa ? My favorite (budget) Whetstone for Knife Sharpening: https://amzn.to/3L8UmqC ? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3Ju1RXM ? SHI BA ZI ZUO Chinese cleaver: https://amzn.to/3NAafr1 ? Food Safe Black Nitrile Gloves, Box of 100: https://amzn.to/3E1wId0 ? Flat Kebab Skewers: https://amzn.to/3DYZMlq ? Square Kabob Skewers: https://amzn.to/3rqlzxc ? Turkish Kebab and Meat Knife 50 cm: https://amzn.to/3JvUY80 ? Turkish Kebab and Meat Knife 40 cm: https://amzn.to/3uJLh1X Ingredients: • 1 cup coarse bulgur • 1 cup green or brown lentils • 1 tbsp chili paste • 2 liter water • 100 ml olive oil (1/2 cup) • 2 onions • 2 tsp salt • 2 tsp chili flakes (optional) • ½ cup yogurt to garnish (optional) • Chopped fresh mint to garnish (optional) Instructions: 1. Wash and rinse the lentils throughly and let it drain 2. Transfer into a pot with 1 liter water and bring to boil 3. Bring to low heat and cook the lentils covered for 10 mins until they are tender but not fully cooked 4. Drain the lentils and set aside 5. Roughly chop 1 onion and cook in a pan with 50 ml olive oil until they are until golden brown 6. Next, add the chili paste and stir and cook until fragrant 7. Add 1 liter water, 2 tsp salt, stir to combine and bring to a boil 8. Once boiling, add the lentils into the pot and cook for 5 minutes 9. Add 1 cup bulgur, stir, bring to low heat and cover the lid 10. Cook for 15 mins until the liquid is absorbed 11. Turn off the heat and let the pilaf rest lid covered, to absorb all the liquid and steam 12. Cut 1 onion into long slices and in a separate pan, heat up 50 ml olive oil on low heat 13. Fry the sliced onions until golden brown and caramelized about 15 minutes 14. Add 2 tsp chili flakes, stir and turn off the heat 15. Whisk ½ cup yogurt for garnish (optional) 16. Transfer and serve the mujaddara in a plate. Garnish with yogurt (optional) on top 17. Add and garnish with the caramelized onions with spiced oil 18. Optionally, garnish with fresh mint leaves *Disclosure: The links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. ... https://www.youtube.com/watch?v=LSLSugEhmGo

Uzbek pilaf, also known as Uzbek plov, is a popular and delicious rice dish that is typically cooked in a large, heavy-bottomed pot called a kazan over an open flame. Probably being one of the most flavorful rice dishes in the world, it has different versions in Uzbekistan. Also cooked with beef, my choice of meat today is lamb and I will cook this with lamb fat for even more flavor and aroma. Subscribe for more authentic recipes: https://www.youtube.com/c/HungryManKitchen?sub_confirmation=1 Support on Patreon: https://www.patreon.com/HungryManKitchen Instagram: https://www.instagram.com/hungry_man_kitchen Links to some of the ingredients and equipments I use (Affiliate links*): ☕ Glass Measuring Jug 1 litre: https://amzn.to/3utpgEa ? Baking Sheet: https://amzn.to/3QtKPgg ? My favorite (budget) Whetstone for Knife Sharpening: https://amzn.to/3L8UmqC ? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3Ju1RXM ? SHI BA ZI ZUO Chinese cleaver: https://amzn.to/3NAafr1 ? Food Safe Black Nitrile Gloves, Box of 100: https://amzn.to/3E1wId0 ? Flat Kebab Skewers: https://amzn.to/3DYZMlq ? Square Skewers: https://amzn.to/3rqlzxc ? Turkish Kebab and Meat Knife 50 cm: https://amzn.to/3JvUY80 ? Turkish Kebab and Meat Knife 40 cm: https://amzn.to/3uJLh1X ? Round Mixing Tray Stainless Steel: https://amzn.to/3POft48 Ingredients: • 600 g lamb or beef, - cut into large chunks • 3 cups medium grain, preferably dev-zira rice or alternatively basmati rice, 600 g • 2 large or 3 medium onions • 800 g carrots, cut into batonettes • 150 g tail fat, rendered (sub for sunflower or other neutral oil) • 100 ml sunflower or linseed oil, 1/2 cup (optional) • 1 bulb of garlic, outer layer peeled • 2 red chilies (optional) • 1 cup cooked chickpeas (optional) • 2 tsp cumin seeds • 1 tbsp black raisins (optional) • 4 tsp salt, extra for soaking the rice Instructions: 1. Soak the rice in salted hot water for at least 30 mins. 2. Wash and rinse the rice 3 – 4 times until the water is clear, drain and set aside the rice. 3. Cut the meat into large chunks and set aside 4. Cut the tail fat into small pieces and set aside 5. Thinly chop the onions and cut the carrots into thick sticks, batonettes 6. Grind 2 tsp cumin seeds into a coarse powder and set aside. 7. Heat up a large wok shaped pot or Dutch oven and add the tail fat, render the fat on medium heat 8. Discard the unrendered hard pieces and add 1 cup sunflower or linseed oil 9. Once the oil is hot and starts to smoke, add half of the onions, fry until nicely browned and fragrant 10. Next, add the meat and fry for about 10 mins until nicely browned on all sides 11. Once the meat is browned, add rest of the onions, stir and cook for 5 mins 12. Next, add the carrots, stir and cook for 5 mins until caramelized. 13. Add 2 tsp salt and cumin. Stir to combine and insert the garlic bulb into the middle of the pot. 14. Add hot water just barely to submerge the ingredients, 1 cm above the ingredients. 15. Optionally add 1 cup chickpeas at this stage. 16. Switch to low heat and cook for 30 mins on a simmer until the carrots are soft and a nice brown broth is obtained, which is called “zirvak”. 17. Add and evenly layer the rice over the ingredients, add 2 tsp salt over the rice. 18. Add more water if the water level is too low, just to barely submerge the rice. 19. Make couple of holes / dents with the back of a wooden spoon for steam to escape. 20. Once the water is evaporated, bring the rice together in the middle like a mound, avoiding contact with the edges of the pot 21. Cover the rice with a large enough plate and cover the pot with a towel 22. Close the lid on top and let it steam on lowest heat for 45 mins before serving. 23. Remove the plate and the paper towel. Remove the garlic bulb and gently stir the pilaf. 24. Serve in a large plate and garnish with extra meat, chilies and garlic *Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. ... https://www.youtube.com/watch?v=mhAO4P5QHZA

How to make fresh pasta at home - Homemade Tagliatelle with semolina & 00 Flour It's fun, it's delicious and it's cheap to make your own pasta at home. In this video, I'm making tagliatelle using 50% semolina (durum flour) and 50% Italian style 00 Flour. You will also see a simple way to dry your homemade pasta without any drying racks. Please consider subscribing and help my channel to improve for better content: https://www.youtube.com/c/HungryManKitchen?sub_confirmation=1 Follow me on: Instagram: https://www.instagram.com/hungry_man_kitchen Ingredients: - Semolina flour, 100 g - 00 Flour, 100 g - 2 large eggs ( plus 1 yolk optional) How to make Chili Garlic Shrimps Tagliatelle: https://www.youtube.com/watch?v=5ze6V2jYGac #handmadepasta #freshpasta #tagliatelle ... https://www.youtube.com/watch?v=0HhqTtSqAeY