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00:00I'm breaking the glass, got my foot on the gas
00:03No way in hell you're gonna stop me
00:07Yeah, I got the moves, I got nothing to lose
00:11Oh, I break, yeah, yeah
00:14I'm ready to go
00:18Oh-oh
00:21I'm ready to go
00:25Oh-oh
00:27I'm breaking the glass, got my foot on the gas
00:31No way in hell you're gonna stop me
00:34Yeah, I got the moves, I got nothing to lose
00:38Oh, I break, yeah, yeah
00:41I'm ready to go
00:56The one and only, the one
01:27But anyway, the Turkish recipe
01:30That's because I spent a month and a half in Turkey
01:34And I really liked their cuisine
01:37And I lost about 6 kg and I want to continue
01:39And the second recipe, because I'm Moldovan
01:42Because I'm from Vaslui, from Negres
01:44And I'm fed up with Moldovan pies
01:47I want Moldovan polembrou with a lot of cheese
01:50But I won't tell you more because I'm waiting for your recipe
01:54I can't wait to taste it
01:58Matilda, what have you done?
02:00I've made a complicated day
02:02Polembrou?
02:04Apple pie?
02:06If you make this polembrou, it's for tomorrow
02:09Oh, come here, it hurts, my liver hurts already
02:12Let's see
02:19Polembrou
02:21Apple pie
02:23To be honest, I'm happy
02:25Are you happy?
02:26Oh, yes
02:27Me too
02:28I think I lost 10 kg
02:30But that's how it is
02:32God, how cool, so polembrou
02:35Come on, I'll make them frequently at home, without stress
02:38But you know that I have a spleen attached to me
02:40And it has to be tender
02:42Well, that's the thing
02:43Tender, good, tasty
02:44And it has to be in Turkish style
02:48Hello, the pie is here
02:50The pie is here
02:52We can go now
02:53Let's open the package
02:55The challenge, like Vlad
02:57Today we challenge you to integrate in your recipe
02:593 fresh ingredients
03:00Minced beef, cucumber and lemon
03:05I think it's a little easier for me
03:07Green salad, green onion, parsley
03:09Let's make the complete menu
03:11Because we can't leave it like this
03:13So, Polembrou asked you
03:15And you delivered the Turkish apple, right?
03:17Yes
03:18Because you've been in Turkey for a month and a half
03:21And you were invited to Istanbul
03:23I propose to make an Adana kebab
03:26That's good
03:27But I'll make two portions
03:28Do you want one?
03:29Yes, I've eaten a lot
03:30Come on, I'll make it for you
03:31And because when people come from a slimmer age
03:35A little older than me
03:39This with Romanian food
03:41For me it's complicated
03:42People have childhood memories
03:44It's a huge stress
03:46And I think I'll make a kind of omimouza
03:48A filling a little different from this
03:51To be sure that
03:53This filling is eaten everywhere
03:55But I was lucky
03:57I don't eat with filling
03:58Let's see the ingredients
04:00Ingredients
04:01So, for an omimouza filled with smoked fish
04:03What do we need?
04:04Smoked mackerel
04:05Egg
04:06Dijon mustard
04:07sunflower oil
04:08Parsley
04:09Breadcrumbs
04:10Fresh thyme
04:11Butter
04:12Semi-salad
04:13Green salad and green onion
04:14And for a honey octopus
04:16Turkish recipe
04:17What do we need?
04:18Of course, a honey octopus
04:20Green onion
04:21Carrot
04:22Garlic
04:23Olive oil
04:24Mint
04:25Turmeric
04:26Radish
04:27Basmati rice
04:28Lemon
04:29Parsley
04:30Dill
04:31Fresh coriander
04:32And coriander
04:33For Adana kebab we need
04:34Minced meat
04:35Minced beef
04:36Sumac
04:37Salt
04:38Pepper
04:39Parsley
04:40Chili pepper
04:41Chili flakes
04:42Garlic
04:43Lemon
04:44Olive oil
04:45Mint
04:46Flour
04:47Baking powder
04:48Salt
04:49Zucchini
04:50For poale in brau we need
04:51Flour
04:52Egg
04:53Milk
04:54Butter
04:55Sugar
04:56Yeast
04:57Salt
04:58Cheese
04:59Fat
05:00I want to make an omimouza
05:01Yes
05:02I put the water to boil
05:03If you want it to boil
05:04Very good
05:05Remove
05:06Good
05:07Let's start with the cheese
05:08That's how we say
05:09Cheese
05:10Poale in brau
05:11And we put
05:12So
05:13Meanwhile
05:14We take milk
05:15And we put it to heat
05:16But it must be hot
05:17I mean
05:18Hot
05:19We are not allowed to be hot
05:20If it's hot
05:21We destroy the yeast
05:22And the yeast will not activate
05:23If it's hot
05:24We activate it
05:25So we put the milk to heat
05:26Let's see how to activate
05:27The yeast
05:28We put
05:29We put
05:30We put
05:31We put
05:32We put
05:33We put
05:34We put
05:35We put
05:36We put
05:37We put
05:38We put
05:39We put
05:40We put
05:41We put
05:42We put
05:43We put
05:44We put
05:45We put
05:46We put
05:47We put
05:48We put
05:49We put
05:50We put
05:51We put
05:52We put
05:53We put
05:54We put
05:55We put
05:56We put
05:57Now the level of sugar
05:58Let's see how the yeast is activated
05:59So
06:00And
06:01A tablespoon of sugar
06:02I'll show you all my secrets
06:05One tablespoon flour
06:06We put the dough
06:07Flour is dough
06:08With sugar for it
06:09and we add it here. We mix it well, well, well.
06:17Salt and pepper. For half a liter of mayonnaise, two egg yolks, that's all.
06:22And at the end, if you want, of course, all the time before, salt and pepper.
06:26A drop of vinegar, that's all.
06:28Vinegar, you said vinegar?
06:30Yes.
06:31Come on, salt and pepper.
06:34And you know that when you make homemade mayonnaise, it's always better than the one you buy.
06:38The one you buy is always a little sweeter.
06:41But, I can tell you, I always buy, I always have vegan mayonnaise.
06:45Yes?
06:46Yes, yes. If someone wants something special at the last moment.
06:49And what is my secret for homemade mayonnaise?
06:51To put a boiled egg yolk.
06:53Ok.
06:54Because then the mayonnaise is more juicy.
06:56More?
06:57Juicy.
06:58Let's put the yeast.
07:01We put a little milk.
07:03Do you make this at home?
07:05Yes. Yes, all the time.
07:09Oil.
07:16I put here mustard with egg yolk, salt and pepper.
07:20And now, it may happen that I'm used to doing this alone, with this, with everything.
07:25Look, I organize it.
07:27At the beginning, all the time, it must be easy.
07:30Correct.
07:31It must be mixed well.
07:33And then you can put it.
07:37I can't stand it. I don't know if we have this in France.
07:41In France, we have a speciality, it's called sauce aiori, with olive oil.
07:45I can't eat mayonnaise with oil.
07:47Psychologically, I can't.
07:49But I can't.
07:50I can't stand it. It makes me crazy.
07:51Mayonnaise with olive oil doesn't exist.
07:53It's illegal.
07:54It tastes bad.
07:55It's bad.
07:56It's bad.
07:57You can't eat it.
08:08In the meantime, we melt the butter.
08:10100 grams of butter.
08:14Like this.
08:16Look, I made mayonnaise.
08:19I put it in the fridge.
08:20Ready?
08:21Yes.
08:22Super.
08:24Now I'm going to nap.
08:25I finished the recipe and we'll see what's next.
08:28You're so fast.
08:30The butter is melted.
08:32This is done in the end.
08:35Ready.
08:36Let's see how beautiful it is.
08:44And now...
08:47Look, the dough is perfectly kneaded.
08:50We leave it in the bowl.
08:52I take out the kneading roll.
08:54And now I give it the heating function to let the dough rise faster.
08:58What temperature do you put it in?
09:00I'll put it on level 3.
09:02In the meantime, I want to start making Adana kebab.
09:05Here I have minced lamb.
09:08Look, you do this.
09:10I have a very beautiful bowl.
09:12I have a honeycomb here and I want to marinate it.
09:15So, Turkish dish.
09:17Can I be honest?
09:18Yes.
09:19I put everything in.
09:20Yes.
09:21Turmeric.
09:24Turmeric, turmeric, turmeric.
09:26Turmeric and turmeric.
09:27I don't put everything in.
09:29No, I'm kidding.
09:30But you have to put their spices in.
09:32Yes.
09:33But they use a lot of sumac.
09:35I also put a little coriander, sumac, everything.
09:39They put a lot of sumac in the preparations.
09:42And a little onion.
09:44They use hot peppers.
09:46Yes.
09:47I wanted to stop you.
09:48I don't put hot peppers because I had some surprises this year with hot peppers.
09:52I know, but since I've been in Turkey for a month and a half, I think you'll eat hot peppers.
09:55Yes.
09:59These are some pieces without nerves, a little greasy.
10:03I'm with fat.
10:05After you put it in the grill, the fat melts and goes into the meat.
10:09It's much tastier.
10:11Isn't that true?
10:12Yes.
10:13So now I cut the coriander, I marinate it, a little salt and pepper.
10:18Do you chop the coriander?
10:19Yes.
10:20I'm a fan of coriander.
10:21You're a fan of coriander, but the Turks use a lot of parsley.
10:24Yes, but I like coriander.
10:25Okay.
10:27Come here, you'll see what a work of art I do.
10:31I put minced beef, half a white onion, half a capia pepper, half a hot green pepper.
10:39And now we add beef.
10:49So.
10:51We put it here.
10:53Look, I massage the meat.
10:56Massage it very well.
10:58Love.
10:59Soul and love, what are you?
11:01You're just soul and love.
11:03It smells like Turkey.
11:04Here it smells like Turkish sumac.
11:06If you close your eyes, it's a sin.
11:10Okay, now we add the sumac.
11:14A little dried thyme.
11:17Salt.
11:21Salt and pepper.
11:26Can you give me the salt, please?
11:28Yes, chef.
11:31Thank you very much.
11:32Thank you very much.
11:35Salt, to season it well, well, well.
11:39A little chili flakes.
11:43Because I put hot pepper, so don't put too much.
11:46I'm going to the fridge, do you need anything there?
11:50No, the sticks, the sticks.
11:52Okay.
11:53If you can bring them to me, it's perfect.
12:00Good.
12:01Now we take two cloves of garlic.
12:03Here.
12:06We put them through the garlic press machine.
12:13So.
12:16We take a little sumac.
12:20In fact, we put it on everything, because it's good.
12:24And of course, we don't use coriander like chef Samuel,
12:28because in Turkey they eat parsley.
12:30We take parsley.
12:32We chop it.
12:34Finely, with a knife.
12:37We knead, right?
12:42What is very important when you make Adana kebab at home?
12:45After you have kneaded the meat well, leave it to cool.
12:48The meat must be very, very, very cold,
12:51so that when we put it on the rack, or on the rack improvisation,
12:55as we are going to do today, it stays well.
12:59So, leave it to cool.
13:08Where are we going on vacation this winter, Sam?
13:11In winter?
13:12Yes.
13:15I think I'm going to France a little.
13:19Yes? Where in France? At home?
13:21Yes, at home.
13:22Either in France, or in France.
13:24But you're still French, you ski, right?
13:27Yes, yes, yes.
13:28I did snowboarding.
13:31But I don't like skiing at all.
13:34Roxana?
13:35Yes.
13:36Seriously?
13:37No.
13:38And you can't go skiing with her?
13:39It's complicated.
13:40Very complicated.
13:41And I like to ski as much as possible.
13:43Me too.
13:44When I was a little younger,
13:46I worked at 20 km from Grenoble,
13:50where there are mountains,
13:52where there is water for 5 months a year.
13:54Yes.
13:55When you wake up in the morning, before work.
13:59And we, in France,
14:00the restaurants are not so open from 12 to 10.
14:03At 3 we have a break, and we start at 7.
14:06And we, every day, from 3 to 5, we ski.
14:10Very cool.
14:12I think this is a cool seasonal job.
14:14It wasn't seasonal for us,
14:16it was a restaurant with 200 Michelin stars.
14:18But you know, when you come back to work,
14:20you're fresh.
14:22If you didn't get hurt, you're fresh.
14:25To be honest.
14:29Why are you laughing?
14:30But this is true.
14:31Yes, yes, yes.
14:32If you come full, it's good.
14:33The dough has risen.
14:35And now we take the dough out,
14:37and let's make the cheese.
14:49Look, I filled this with egg,
14:51I want to make some croutons.
14:53You fry this a little bit,
14:55with oil and butter,
14:57a little bit of thyme,
14:58it will be very tasty.
15:00With oil and butter,
15:02a little bit of thyme,
15:03it will be like this.
15:04You know, when you fill it,
15:05you hear this.
15:07Beautiful.
15:09I'm really curious what I'm going to make today.
15:14Wow, how beautiful it is.
15:18Good.
15:19We spread it with a rolling pin.
15:21And we put it in the oven.
15:30And what are you doing?
15:31I'm relaxing,
15:32to work with the dough in general.
15:34Yes.
15:35Ah, this is how you relax?
15:37Yes.
15:38To make polenta croutons.
15:40So, a Christian duo.
15:41I can compare you to this.
15:43A succitor?
15:44Yes.
15:46Oh my.
15:48I don't know what I can do with you.
15:50Hello.
15:53You're almost the same as Ficata.
15:55Now I don't know why Ficata comes from Instagram
15:57full of food.
15:58Did you see?
16:01Come and look at this crouton.
16:03You're not helping me.
16:04Look.
16:05Smell, smell, smell.
16:06Leave me alone with your smell.
16:10Slower.
16:15And you know that I'm a fan,
16:16when there is thyme
16:18with the taste of lemon inside.
16:20I have it at home in the yard.
16:21It's called lemon thyme.
16:22And I invite you to have it.
16:24Look, look, look.
16:25Look.
16:27But you know what I need?
16:28No.
16:29Where is the oven tray?
16:30Did it disappear from there?
16:31Well, one is here, one is here.
16:32Ah, it's at your place, handsome.
16:35Thank you, thank you.
16:38Look how sexy I am.
16:39And it's a little tastier.
16:40But look.
16:41Look.
16:48Sorry.
16:49And it's important,
16:50the same,
16:51when we make crouton,
16:52I cooked it with a semi-salad,
16:53but I also put a little salt on top.
16:56Pack, pack.
16:57Pack, pack.
16:58Pack, pack.
16:59Meow, meow, meow.
17:00Meow, meow, meow.
17:03And they are good.
17:05Back.
17:07Look how beautiful it looks.
17:09The egg.
17:13We put them here.
17:19You know, this crouton,
17:20as many people say,
17:22you make crouton in the fridge.
17:24You can't say it's raw.
17:26Yes.
17:27If you put it in the pan,
17:28with a semi-salad,
17:29put a little thyme,
17:30this fresh,
17:31it's...
17:32Seasoned.
17:33It's...
17:34Top.
17:35I am here,
17:36I prepared,
17:37let me show you.
17:38I prepared the composition for the cheese.
17:39I put cottage cheese,
17:40an egg,
17:41raisins,
17:42sugar,
17:43and semolina.
17:44Because if the cottage cheese
17:45and the egg are a little soft,
17:47we add semolina
17:48to get rid of the moisture.
17:51We mix well, well, well.
17:55Look here.
18:00Perfect.
18:02I taste.
18:09We have different shapes
18:10for pollen brew.
18:12And I'll show you.
18:13The first...
18:15I mean, there are more.
18:16We take a model
18:17which is the most used.
18:18It's the one in the shape of a pollen.
18:20But I'll start to show you
18:21this one a little more special.
18:26What did we do?
18:27Wait, I'll show you now.
18:28We take...
18:29I cut it.
18:31And...
18:32I increase it a little.
18:35Ah, a kind of ravioli.
18:36No.
18:38You're in a hurry again.
18:39I'm not.
18:42We take the filling.
18:44We put it here in the center.
18:49Good.
18:51And...
18:52A little more.
18:54And we fold it
18:56like a...
18:58rose.
19:01Do you know which one was that
19:02with the rose
19:03from Moldova?
19:05I would love to...
19:06I saw you do the same with
19:07Cedric Goleno.
19:08Cedric Goleno.
19:09I don't know how he does it,
19:10but I'll tell you how we do it.
19:12And here we close it.
19:15And we have a rose.
19:19I think I also need to grease it with egg.
19:22Ah, look.
19:23I cut some vegetables.
19:25Carrots, green onions,
19:27a little garlic,
19:28then I add parsley.
19:29Yes, look.
19:30A little turmeric, sumac.
19:33I add rice here.
19:35Yes.
19:36I add more.
19:38We're hungry.
19:41The same.
19:43We mix.
19:54We add water.
19:562-3 milliliters above the rice.
19:58And in the oven.
20:06Let's do the classic wrapping
20:08you were talking about.
20:09This is classic?
20:10Yes.
20:11You come with the pliou,
20:13you put the egg,
20:14you bring this to the other pliou,
20:15because if you don't put the egg,
20:17it comes off.
20:18It comes off.
20:19Exactly.
20:20And if I put the water,
20:21it doesn't work?
20:22I've never tried it.
20:23Ok.
20:25And we bring this to the other one here.
20:29This is the easier version.
20:31The rose is the more difficult version.
20:35And the catch.
20:37And we bring it there.
20:38This is beautiful.
20:39You have to come to me a little.
20:40When the eggs are cooked,
20:41for the filling,
20:42which is very important
20:43if you want it to be cut perfectly,
20:45you have to put it here,
20:46like this, in your hand.
20:47You press it.
20:48Yes?
20:49And the knife like this.
20:50And...
20:51Hop!
20:53Look.
20:54Egg, egg, egg yolk.
20:56Don't cut it.
20:57I repeat.
20:59Egg.
21:02Pressed like this.
21:03Don't break it.
21:04Pressed.
21:05There is a procedure,
21:06I didn't say.
21:07Look.
21:08Pressed a little.
21:09In the middle.
21:11And here.
21:13And the yolk is always perfect.
21:16And for me it is very important
21:18when we do this.
21:19I am from Latvia,
21:20this is Roxana.
21:21But the yolk
21:22has to be yellow, yellow.
21:24Because if the egg is a little overcooked,
21:26the yolk becomes a little darker
21:28and it is not so good.
21:29And it is not so beautiful.
21:30Is that right, Latvia?
21:31That's right.
21:32That's right.
21:33So, if you want to have
21:34a real boiled egg,
21:36boil the water with salt,
21:38a little vinegar.
21:39When the water is boiling,
21:40we put the egg there.
21:41And when the water is boiling again,
21:43with the egg inside,
21:4511 minutes.
21:46And the easiest way,
21:47an egg is not so expensive.
21:49After 11 minutes,
21:50take one,
21:51cut it in two
21:52and you can see exactly what it is.
21:53Don't you think so?
21:54It's perfect.
21:55Good.
21:56If I still have the chaos with the flour here,
21:58let's quickly make the dough.
22:00And after that,
22:01the last one I cook
22:02will be Dana Kebab.
22:03The salad is ready.
22:17The dough is ready.
22:18Here we have flour,
22:19water,
22:20baking powder.
22:21That's it.
22:22Yes?
22:23Bam!
22:24Let's spread it
22:25and quickly fry it in the pan.
22:28Egg yolk.
22:34Look,
22:35this was cooked as it should be.
22:36Egg yolk,
22:37egg yolk,
22:38egg yolk.
22:39Because if it's not cooked enough,
22:41the egg yolk won't spread.
22:43Yes,
22:44and then it's not good.
22:45Then it's complicated.
22:46Stir.
22:47Stir,
22:48stir.
22:49I prefer when it has more taste
22:50of egg yolk
22:51than mayonnaise,
22:52but
22:53we can put
22:54a little more.
22:55Yes?
22:56Hop!
22:57Ready.
22:59Finely chopped parsley.
23:01Finely,
23:02very finely.
23:04Let's fry the dough.
23:08Like this.
23:10I make two doughs.
23:12Let me show you
23:13the scheme
23:14with Dana Kebab sticks.
23:16You need aluminum foil
23:20and we pack it.
23:23Seriously.
23:24What's the point?
23:25But you don't like aluminum.
23:26Is it expensive?
23:27I don't like it.
23:28It's more expensive than meat.
23:29The budget has increased.
23:33Well,
23:34you don't have anything to do.
23:35This is improvisation.
23:36If you don't have a hoe.
23:38And you,
23:39how do you do it at home?
23:40This is what I do at home.
23:41This is what I did.
23:42Yes.
23:43Good.
23:44Now,
23:45we make two doughs.
23:48Like this.
23:49We take
23:50the sushi sticks
23:53and we start
23:54packing.
23:58And you want a trick?
23:59Exactly.
24:00How do you do this?
24:02It's very good
24:03to put the sushi sticks
24:04in water
24:05half an hour
24:06because then
24:07they don't burn.
24:08But why didn't you tell me?
24:09I did it.
24:10I let you see
24:11if you knew.
24:12You're a cheater.
24:13You're a cheater.
24:15Look.
24:16What are you doing there?
24:17I made mayonnaise.
24:18You're cheating again.
24:19Cheating is punishing.
24:21I learned from you
24:22last year.
24:23We take the meat
24:25and
24:27we start shaping it.
24:28The idea is as follows.
24:29The meat
24:30has to be
24:31very,
24:32very cold.
24:33Leave it in the fridge
24:34for as long as possible.
24:356,
24:367,
24:378 hours.
24:38As long as you have time.
24:39Because then
24:40you'll shape it
24:41much easier
24:42like Adana kebab.
24:43It's a little
24:44more difficult for me
24:45but we manage somehow.
24:48You know when you make
24:49this rice,
24:50this one,
24:51the best part
24:52is this rice.
24:53You know,
24:54it's a little sticky,
24:55caramelized.
24:56It's good,
24:57but look at this.
24:58I thought you wanted
24:59to apologize
25:00to me.
25:06Let me see.
25:07Sam, what did you do
25:08with that pan?
25:09I need it.
25:10Here it is.
25:11What?
25:12This is for the grill.
25:13I need it too.
25:17Don't eat here.
25:18You're sabotaging me
25:19all the time.
25:20Why?
25:21Can't you share?
25:22Yes.
25:25Don't be mean.
25:26No, no.
25:27Go, go.
25:28Where can I go?
25:29Go, go, go.
25:30Can you get me some oil?
25:38Is that how expensive it was?
25:39It's ok, it's ok.
25:40Leave it.
25:41Leave it.
25:42I'll keep it in mind.
25:44Don't worry.
25:45Here.
25:46My Adana kebab
25:47is very big.
25:48No.
25:49Wait.
25:50It won't fit.
25:51Wait and see
25:52what I do now.
25:55So at home,
25:56if you have a grill outside,
25:57you can make
25:58as big a kebab
25:59as you want.
26:01Adana kebab
26:02for home.
26:05What do you use this for?
26:06For what?
26:07What?
26:08Don't say you need this.
26:09Get out of here.
26:10Now.
26:14Do you know
26:15if I don't bother you?
26:16Yes.
26:18Adana kebab.
26:21You have two hands.
26:22Wait.
26:24I'll put it down.
26:26These are your blessings.
26:29No.
26:30You'll see in the end.
26:33I know I have to fry the lamb here.
26:35Yes, me too, but I'll leave you right away.
26:37Anyway, it will fall apart.
26:41From Adana kebab,
26:42we ended up with a bolognese, right?
26:44Success.
26:45Not bolognese,
26:46shepherd pie,
26:47because he has lamb.
26:49Because bolognese is not like lamb.
26:51Yes, yes.
26:53Turkish bolognese.
26:54Turkish bolognese.
26:55Yes, we can do it.
26:58We put a little olive oil.
27:06Daca, I think this helps you
27:07when you put it in the oven.
27:08Well, yes, it helps me.
27:09Are you sure you've been to Istanbul?
27:10Yes.
27:11I've been there for three days
27:12and I felt that my hand ...
27:13And did it traumatize you?
27:14Seriously.
27:16I saw Adana kebab ...
27:17Seriously.
27:18I'll tell you honestly,
27:19but I'll tell you honestly,
27:20I haven't been to a city break
27:21like Istanbul
27:22since my mother took care of me.
27:24It's not possible.
27:25So, I took the money,
27:26I went to France,
27:27I think I went ...
27:28Where do you want to go?
27:29To Italy.
27:30I ate at restaurants.
27:32Expensive food,
27:33even if ...
27:34Have you ever told yourself
27:35that Istanbul is cheap?
27:37I lied to you.
27:38I'm telling you.
27:40Expensive,
27:41you eat the same thing every time,
27:42because you don't have anything else
27:43to eat more.
27:45And besides baklava,
27:46which is often called good baklava,
27:47but most of the time
27:48baklava naÅŸpa,
27:49nothing happens.
27:51But if you
27:52have had wonderful experiences,
27:53those of you at home,
27:54who are watching us right now,
27:55please send me a message
27:56and give me an advice
27:57about what I did wrong
27:58during my vacation in Istanbul
27:59and where I should actually go
28:00and what I should visit.
28:02To be honest,
28:03I learned a few cool recipes,
28:04but that's about it.
28:05Yes?
28:06Yes, and you know
28:07what I said to Cătălin?
28:08We looked at each other
28:09and I said,
28:10I can't see Istanbul anymore,
28:11I haven't been there for 20 years.
28:13And I said,
28:14I can't see Istanbul anymore,
28:15I haven't been there for 20 years.
28:16And I said,
28:17I can't see Istanbul anymore,
28:18I haven't been there for 20 years.
28:19That's it.
28:21And I have to go
28:22to another city break
28:23to come back
28:24after my vacation in Istanbul.
28:28It was hard for me.
28:31Look,
28:32I added honey,
28:33now it's ready,
28:34it's frying,
28:35but look,
28:36it has some spices.
28:37Look,
28:38I need sauce.
28:42Let's eat.
28:44And I have sauce
28:45to cook now,
28:46and then I put
28:47a little bit on top
28:48to caramelize it.
28:49Perfect.
28:50Good.
28:52Do you know what you're doing?
28:53Are you putting it on?
28:54What happened?
28:55Not yet,
28:56I'm waiting.
28:572-3 minutes.
28:58Ok.
28:59So I can put it on
29:00slowly.
29:01Ok, slowly, slowly.
29:02In my style.
29:03Slowly.
29:06Now I'm preparing
29:07and putting on the plate
29:08for Adana kebab.
29:10I put the parsley salad
29:11with onion and sumac.
29:14I put a little bit
29:15of the salad
29:16that I made
29:17with pomegranate molasses.
29:19I put the salad
29:21next to it,
29:22extra,
29:23because it's very good.
29:24And in the back we have
29:25a dessert that is
29:26a little bit prehistoric.
29:27Wait a minute.
29:28But beautiful and dry.
29:29Very beautiful and dry.
29:30When you mix it.
29:31Why,
29:32why don't you have,
29:33this crust is very ugly,
29:34Adana kebab,
29:35why don't you cover it
29:36with the sauce?
29:37Because you'll see
29:38that it's dirty.
29:39You don't even explain
29:40that it's ugly.
29:41But it's not ugly at all.
29:47You really looked
29:48at your eggs.
29:53Yes, they are perfect.
29:57They really are perfect.
29:59Hurray, everything.
30:01Beautiful.
30:02Beautiful.
30:04Oh, it burns.
30:10I'm using this,
30:11this is good.
30:16Now we take
30:17the cheese.
30:19It's a form of,
30:20pollen brew,
30:21so to speak.
30:23But it's a form of rose.
30:25We have powdered sugar.
30:27Look how beautiful it is.
30:29And I comment on it.
30:30Do you like it?
30:31Look, the dough is perfect.
30:32It's soft.
30:33I give it to the robot.
30:34It's a perfect kitchen.
30:36It has grown beautifully.
30:38We have relaxed it
30:39very carefully
30:40and with a lot of love.
30:41Ok.
30:42Even I wouldn't have
30:43kneaded it so well.
30:45Don't burn the meat.
30:50I've never seen
30:51such envy.
30:56Be careful.
31:01No, no, no,
31:02don't cut me.
31:03Why?
31:04Am I that crazy?
31:05Oh my God.
31:06Oh my God.
31:08How can you be
31:09that crazy?
31:15No, but it looks
31:16very good, the sauce.
31:18Ok, let's go.
31:19Ready.
31:20Are you done?
31:21Yes, are you done?
31:22Yes.
31:23Perfect.
31:24Let's go.
31:25Let's go.
31:31Good day.
31:32I'm Chef Samuel.
31:33Today,
31:34I'm going to compare
31:35the Kaufland.
31:36If you don't have time
31:37to go to the comparison,
31:38Kaufland delivers.
31:44Let's go.
31:50Tell me, Samuel,
31:51are you ready?
31:52You...
31:53You're not ready.
31:54I was born ready,
31:55I don't know,
31:56after 10 years.
31:57I didn't say anything.
31:58When did you
31:59born ready?
32:00After 10 years?
32:01No, I...
32:02Ah, 10 years after
32:03you were born,
32:04you were ready.
32:05I understood,
32:06no problem.
32:07Because Mrs. Matilda Pascal
32:08Sarumara came.
32:09What are you doing?
32:10Come on in.
32:11It's a pleasure.
32:12How are you?
32:13Have you eaten this much?
32:14Samuel is so sweaty.
32:17What a nice port you have.
32:18Yes.
32:19Yes, it's
32:20Moldavian,
32:21as it looks,
32:22because I am a true Moldavian.
32:24Let me tell you
32:25what I prepared for you today.
32:26Let's see.
32:27Here we have some
32:28stuffed eggs.
32:29Like at my mom's.
32:30Like at my mom's.
32:31Well prepared.
32:32Here we have
32:33a Dana kebab
32:34with sumac parsley salad.
32:35This is Turkish.
32:36Turkish.
32:37Turkish, which I like.
32:39Here we have the preparation
32:40that you asked for,
32:41I've ordered a grilled lamb leg, with rice, and a brown cabbage, but in the shape of a rose.
32:49From Moldova.
32:50From Moldova.
32:51From Moldova, I love you, but I don't know what to say.
32:55The grass is green again, the love can't be seen anymore.
32:59What used to be green has dried up.
33:02And the brown cabbage turned into a rose.
33:04Yes, that's how we do it.
33:06We all have a heart.
33:07A rose.
33:08But we'll let you taste it, and we'll go back to the back, so I'll start with this one.
33:15Let's see what our dear ones did today, for the surprise they prepared for us.
33:24What's in here?
33:26Fish.
33:28Fish.
33:29Wow.
33:30Filled with fish, so you know I've never eaten it before.
33:34Yes.
33:35And I'm a fan of fish.
33:38I was a little disappointed here.
33:45The fish is good in any shape for me.
33:47Morning, noon and evening, so I was a little disappointed here.
33:53But it has a taste.
33:56More mustard.
34:04It's not like at my mother's house.
34:06Let's try something else.
34:15What else is there?
34:22According to my taste, it's not what I need.
34:26And what else is there?
34:28Cucumber? What is this?
34:30Is this cucumber?
34:32Is it a secret? I don't know.
34:36Oh, no.
34:38It's croutons.
34:41No, no, not croutons, it's not bread.
34:43It's sausage, brother.
34:45Look what I'm getting wrong with this thing.
34:51Yes, sausage.
34:58First of all, I don't get confused.
35:00I don't get confused.
35:05Mom, this is Turkish.
35:07I have to like this one as much as possible.
35:09Because if I don't like this one,
35:11I'm going to Turkey,
35:13to bring a real one from there
35:15and we'll see what's up.
35:24Let's take a little bit of juice.
35:30Let's see.
35:40It's like our meatballs.
35:42Bulgarian meatballs.
35:44Exactly like our meatballs.
35:46This one is not Turkish.
35:49It needs a little more red pepper.
35:53I would have liked to taste it.
35:57Brothers, do you know what's the coolest thing about today?
36:03It's that I don't smell.
36:06I can't believe it.
36:08Not at all?
36:10I was born without a smell,
36:12so my taste is very developed.
36:14Much more developed.
36:16Than normal.
36:18And when I start eating...
36:20We're both afraid to have a stronger taste.
36:23For you it's not good.
36:25It's not good,
36:27because you have to have both.
36:29Yes.
36:31But let's see what taste it has.
36:42Dear ones,
36:44I'm going to eat all this.
36:46I don't know what else is there,
36:48but I really like this one.
36:51I think there's only one life,
36:55but when it's the most beautiful of them all,
36:58I don't care if it passes like crazy,
37:01when you have the dearest ones by your side.
37:04Pour the red wine in a glass,
37:07with a fry and a tasty wine,
37:10if you bring a waiter.
37:12Sure, Samuel, you'll get old beautifully.
37:38So, shall we continue?
37:40Yes.
37:42Applause, please!
37:45Are you nervous?
37:47No, not at all.
37:49It's a competition between the two of us.
37:52And now we add the honeycomb,
37:55and the rice.
37:58Good.
38:00This is how I love to enjoy it,
38:03with sauce.
38:05Let's try the sauce.
38:07What did you use to make this sauce?
38:09I used turmeric.
38:11Turmeric, sumac,
38:13salt and pepper,
38:16onion, garlic, parsley.
38:20It has everything you need.
38:24Very good.
38:25As you can see, everything here is very good.
38:29But...
38:30But...
38:31But I don't know what...
38:32You're missing something.
38:34Everything is very good, but you're missing something.
38:37It's...
38:43It's...
38:50It's a bit...
38:51It's a bit bitter.
38:54I think it's because of...
38:57Because of what?
38:58Because of the olive oil?
39:02It's possible.
39:03It's possible.
39:04I don't know.
39:05Or...
39:07It's too burnt?
39:09I'll try this one.
39:14It's less burnt.
39:21It's bitter, ma'am.
39:23It's bitter.
39:35You can't even mix it.
39:37It's so strong.
39:38It's bad.
39:44God, what are these people going to tell me?
39:46Who made this?
39:48I don't know.
39:49Oksana, I think we should take a 5-minute break, right?
39:51Do you want to?
39:52Yes, yes. I'm a bit...
39:53I'm still sweating.
39:55I'm the one who's sweating.
39:57Because it's so strong.
39:58We'd better go to the pool.
40:03I think it's good with rice.
40:05It's possible.
40:09You should eat the rice.
40:11Oui, chef.
40:13This is called 1-0, right?
40:151-0.
40:17Levitur.
40:20I'm eating...
40:22I'm trying to eat this one, to give it a taste.
40:25Because it's bitter, first of all.
40:27It's very strong.
40:29And I want to taste it a bit.
40:31I can't taste it.
40:33I don't know.
40:35Do you know?
40:37No.
40:38I don't know.
40:401-0, please.
40:42Oui, chef.
40:50Your beer looks very good.
40:54I was the flower of the field
40:58And the pride of my people
41:00Are you drinking flowers?
41:02Yes.
41:03Because you're from Moldova?
41:04Moldovan?
41:06You should cut it.
41:09If it doesn't have a lot of cheese
41:11Like at my mother's house
41:13To close my eyes and remember
41:15When I was born
41:17It has a lot of cheese.
41:19Poalembru.
41:21That's why it's called Poalembru.
41:23These are Poalembru.
41:25This is how you do it.
41:27Like this.
41:29You make me flowers here.
41:31Roses and violets.
41:33And with flowers.
41:35It's original.
41:38Let's see how it tastes.
41:40If it tastes good
41:42We'll see.
41:44What did you add? Honey?
41:46Syrup?
41:48No.
41:49No? With eggs?
41:51Good.
42:08I think the cheese should have been
42:12Sweeter
42:14From my point of view.
42:16And with more eggs.
42:18More eggs?
42:20Yes.
42:21Where? With cheese?
42:22In cheese.
42:23Ah, ok.
42:24Yes.
42:26And the dough
42:28Hmm.
42:29It's not really...
42:31The crust is not what I wanted.
42:34It's...
42:36Hmm.
42:38It's a bit of Bucharest here.
42:40It's a 2024 model.
42:42Yes.
42:43Come back again, my dear.
42:45Let me see you again.
42:47I was about 50 years old.
42:49God, what a life I was leading.
42:51Through restaurants,
42:53Balls,
42:55Cafes and scandals.
42:57God, what a life I was leading.
42:5950 years old?
43:01You're not in Syria, Libya.
43:03No.
43:05You're still living your life.
43:07And she lived her whole life.
43:09And you're still living it.
43:11My dears,
43:13I want to tell you
43:15That all the preparations are very good.
43:17We can stand up here.
43:19All of them are very good.
43:21Excellent.
43:23But I have an idea.
43:25Because I was sweating in the last hall.
43:27And we have emotions.
43:29I have two plates that you liked the most up here.
43:31Put them in front.
43:33Because it's much easier.
43:35I'll stand like this and look down.
43:37Come on, Sam.
43:39I can't do it anymore.
43:51My God.
43:59For them, it's amazing.
44:01But for us, it's not amazing at all.
44:03I know.
44:07I'm ready.
44:13Yes!
44:15Thank you, ma'am.
44:17I can't believe it, Sam.
44:19Don't tell me it's just the salad.
44:21I can't believe it, Sam.
44:23Really?
44:25Congratulations.
44:27I can't believe it.
44:29It's not a problem.
44:33You know, I made a sign to take these two
44:35so I can send them to their wedding.
44:37I was making money, you know.
44:39But you see, it's wrinkled, because it's French.
44:41You see,
44:43I can't put it in Romanian.
44:45I've been here for 17 years.
44:47I've never been wrinkled.
44:49I'm not wrinkled at all.
44:51But you can't put it in Romanian.
44:53I know how to get the money out of them.
44:55How?
44:57How much?
44:5910% is ok.
45:01But tell me, please,
45:03what did you like the most about these dishes?
45:05The octopus, of course.
45:07It was obvious.
45:09Yes, it's great.
45:11The octopus is extraordinarily good.
45:13The sauce is exactly what it should be.
45:15It's not bitter.
45:17You should know it's not bitter.
45:19And the egg.
45:21I've never eaten an egg filled with fish.
45:23Does it have something in it?
45:25The bacon?
45:27No, it has onion.
45:29No, no, that's it.
45:31And fruit.
45:33I thought it was bacon.
45:35The octopus is cooked in butter,
45:37semi-salted, and I added a little thyme.
45:39That means it has something.
45:41Something I've never seen
45:43in an egg filled dish.
45:45I liked it very much.
45:47You are wonderful.
45:49Roxana, next time I come,
45:51I'll take you home.
45:53That's better.
45:55You'll have a great time at home.
45:57Everything is very good.
45:59And this is very good.
46:01Did you like the salad?
46:03Yes, I liked it very much.
46:05The dish is good, too.
46:07The red meat,
46:09the small one,
46:11what is it called?
46:13Adana kebab.
46:15Yes, kebab.
46:17But...
46:19You got hungry.
46:21When you are a champion,
46:23you don't have to eat.
46:25I couldn't eat in the morning,
46:27so I'll eat now.
46:29I would go until autumn,
46:31little Ioana,
46:33I would go until autumn,
46:35little Ioana,
46:37to drink a glass of wine,
46:39to keep me, little Ioana,
46:41to drink a glass of wine,
46:43to keep me, little Ioana.
46:45Many years, my dears,
46:47it's an extraordinary atmosphere,
46:49there are two wonderful people,
46:51two talented people,
46:53chefs,
46:55and I thank them very much
46:57for today's dishes.
46:59And we thank you very much.
47:01Thank you for coming to judge us,
47:03to sing for us.
47:05It's not a judging,
47:07the producers forced me to choose two,
47:09so I chose all four.
47:11No problem, that's how it's done here.
47:13Thank you very much.
47:15See you next week!
47:17Bye!