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00:00Indonesia and Turkey celebrate their 74 years of diplomatic relations this year.
00:08And to savor the flavor of diplomacy between both countries, the Turkish embassy has invited
00:13its world chef Ramazan Bingerl as a form of gastro-diplomacy.
00:24The 57-year-old chef began his food adventure at an early age, establishing his first restaurant
00:29at Esenyer's self-named Ramazan Bingerl in 2008.
00:40Currently, he serves as a restaurant business consultant, a member of Istanbul Esenyer's
00:45provincial council, as well as a union of chambers and commodity exchanges of Turkey.
00:52These two countries may have different cultures and histories, but food will surely bring
00:57them together.
01:04So to know more about his first-time visit to Indonesia for promoting Turkish cuisine
01:09through gastro-diplomacy, let's find the answer in our signature segment, You Masak.
01:23Good morning and good night, everyone.
01:28Welcome back to the STEAM Morning Show.
01:30On this segment, we want to show you how to cook a special dish perfect for your family
01:37and your loved ones.
01:39I really hope that you get the inspiration from its culinary.
01:44Let's join us in You Masak.
01:53Today is a special day and we have a notable guest in our studio, Turkish chef, his name
02:01is Ramazan Bingerl.
02:03Hello, chef.
02:04Good morning.
02:05Günaydın.
02:06Günaydın.
02:07Teşekkür ederim.
02:08Biz teşekkür ederiz.
02:09All right.
02:10Thank you for coming to our studio.
02:14So today, we are going to cook a special…
02:17Hemen başlayalım.
02:18Let's start.
02:19Let's start.
02:20Okay.
02:21Başlayalım.
02:22How many dishes that he will cook today?
02:23İlk ol…
02:24Nasıl?
02:25Kaç tane pişirecek?
02:26Şimdi tarhana çorbası, cacık ve Türk kahvesi.
02:27Turkish coffee.
02:28I know that one.
02:29Okay.
02:30Let's get started.
02:31Tarhana çorbası ile başlıyoruz.
02:32Okay.
02:33We start with tarhana çorbası.
02:34Tarhana is a soup.
02:35Oh, okay.
02:36Tarhana çorbası hazır çorbaların atasıdır.
02:37This is the oldest instant soup.
02:38Oh, oldest instant soup.
02:39Türkler uzun seferlerde konar göçer bir gelenekten geldiğimiz için…
03:05Turkish people love to travel around the world.
03:07Yes.
03:08And we use this in order to make it easy to drink during travel.
03:15Uzun seferlerde doyurucu, lezzetli ve bir o kadar da şifalı bir şeye ihtiyacımız
03:21var.
03:22Ve yanımızda kolayca taşıyabileceğimiz bir şey.
03:25Not only delicious but also healthy and also can be easily to drink everywhere.
03:32Oh, okay.
03:33Where is this soup made from?
03:34Onun için tarhanayı bulmuşuz.
03:35Uzun seferlerde doyurucu, lezzetli ve bir o kadar da şifalı bir şeye ihtiyacımız
03:36var.
03:37And we use this in order to make it easy to drink everywhere.
03:38Uzun seferlerde doyurucu, lezzetli ve bir şey.
03:39Bunun için tarhanayı bulmuşuz.
03:40Uzun seferlerde yolculuklarda hep yanımızda taşımışız.
03:41Ve bunun yüzlerce çeşidi var.
03:44That's why we invent this one.
03:50Nereden geldi?
03:53Yoğurt, buğday, un diyelim içine çeşitli otlar koyarak besleyici ve lezzetli bir
04:00hale getirmişiz.
04:01It's from yogurt.
04:02Oh, okay.
04:03And also some herbs.
04:05herbs, and also meat. We ferment it and we dry it.
04:13This is hot water. Oil.
04:19This is meat broth. Oh, meat broth. Okay.
04:22Okay, we use special butter here. Okay. The butter is, we remove the milk and water, so
04:41only fat left here. Oh, wow. It's very high protein. Yeah. All right. Oh my God, I can
04:48smell from here. It's so good.
04:55So it's a meat-based soup. Yeah. Originally from Turkish, but basically it's instant soup. So
05:01because Turkish people love to travel, so it's easier for them to go everywhere to have this
05:08kind of dish. Yes. All right. Nice. And this one? Cacik. Cacik. The second dish we have is,
05:15we have cacik. Yogurt. It's yogurt.
05:23Thousand years yogurt. Thousand years yogurt. Yeah. Thousand years Turkish people eat yogurt.
05:30Okay. It's from Middle Asia. Oh, okay. But the special from this yogurt, we mix with the
05:44um, what is that? Sorry? We mix with the garlic. Oh, okay.
06:05We add garlic to make it delicious. Oh, okay. To add the flavors. And the other
06:11vegetables to make it healthy. Oh, so basically it's like a salad? Yes, like a salad, but we drink
06:16it cold.
06:22Yeah. This is, um, zeytin. Oh, okay. Olive oil.
06:28This is the best, um, olive oil in the, oh, the best olive oil that we can find from Turkey.
06:51First in the world. Amazing.
06:57Okay. What is this for? Cooking oil. Yeah. So, um, olive oil in the world is made from Turkey.
07:10Wow. Amazing. Before we go on, uh, that he go with the, with all the dishes, we are,
07:16we have the video back there. It's your video, chef. Yeah. You are very famous in your country,
07:23that you are usta. Usta. Usta. Amazing.
07:29Okay. So, um, in 21st and 27th May.
07:5321st, 27th of May, uh, uh, May, uh, there's Turkish Culture Week. Okay. So, uh, first lady of Turkey
08:09sent all the, uh, chefs around the world to, uh, celebrate this. Wow.
08:14We don't have this culture, right? We don't have yogurt culture. Oh, yeah. We don't have.
08:36We have to, we have to taste the yogurt special from Turkey. Oh, okay. Yeah, yeah, yeah, yeah. I
08:41believe that, uh, Turkish dish is one of the most delicious, uh, culinary, I think in the world,
08:47because I went to Turkey two times and I always try the food and it was amazing. Always.
08:53One of the best, um, uh, culture of food is from Turkey. Yes. I do believe that. So, today's, um,
09:13today's food is from Ege area. Ege area? Ege area is near the Black Sea. Oh. Yeah.
09:21It has specialty with the cheese and the zeytin.
09:27We put mint. Okay. Mint. In, uh, boiling, uh, olive oil. Yes. Wow.
09:37And the cooking technique is quite different.
09:43To make it delicious. Okay. That means delicious. Nice. So, chef, it's your first time to visit
09:49Indonesia? Wow. It smells so good. Mint. Mint and, uh, olive oil. Yep. Blend perfectly. I never,
10:06I never, uh, saw something like this before. So good. It make it smell. Yeah. It makes the
10:15smells very strong as well. Chef, you've been to Indonesia before or this is your first time?
10:30We are in a food heaven, folks. You have to experience this because it smells so good.
10:38Jaws. Wow. What is the, what is this dish? A name before?
10:46Even the name is pretty.
10:48It's Tarhana. Tarhana? Tarhana.
11:05We recommend it for the children who are going to the school to eat this.
11:12Yeah. Because it's meat full of base, the broth.
11:21What is that? It's a chili powder. Chili powder and the salt. Nice.
11:29So good. Do you like, do you like a spicy thing? Uh, a little bit. A little bit. Not too spicy.
11:36Spicy, but not too much.
11:54Oh, you put the olive oil as well on top. Because it's Ege food. Oh, Ege food is,
12:00oh, okay. It's always related with the olive oil. Oh, nice.
12:13Even the name is very pretty.
12:19Okay. And then the third one is.
12:21Uh.
12:41Do you want to taste this? Oh yeah, we are going to taste it together. Oh really? With the Mr.
12:45Ambassador, I will like, I will invite everyone. Yes, I will invite everyone and then we taste it
12:51together. Okay. Hold on. We are going to wait for the third one. The coffee.
12:59To make it perfect. Yeah. Right. Okay.
13:09Chef, do you like it here in Indonesia?
13:11Indonesia.
13:21And the culture is similar.
13:41Yeah. We have this similar culture of food, of living style. Yes. And we drink coffee. And
13:54Indonesian people love coffee too. Yep.
14:12Indonesia coffee culture is rich, but we usually filter it. Yeah. But Turkish coffee, we boil it and
14:22stir it. Make it raw. Raw, right. Yes. Different style of coffee, of course. Right. Have you tried
14:30Indonesian food or culinary stuff?
14:41Yeah. He eats Indonesian food every day. Really? Since he came to here. Oh, okay. He said we have
14:59good rice. Nice, yeah. And also with the, what is that? Fried. Fried rice? Fried food. Oh, fried
15:09food. Yeah. Fried food are everywhere. Okay. Also, the fruit is different with Turkish, but
15:18yes. Good. Yeah. Tropical fruit is the best here. So, we are going to continue with this
15:25Turkish coffee. Yes, we are going to continue it,
15:29just continue with the Turkish coffee. We'll be back after the break.