Testing the internets most viral Onion recipes

[@LifebyMikeG]

Checkout the Stainless Collection and Made In's other cookware by using my link to save on your order. - madein.cc/0624-prohomecooks

[@alekhyaajai8114]

The best way to use up green onion tops is green onion curry, that's a side dish to roti or rice. Basically make a dry curry with sliced onions and tomatoes, once it's really cooked through, add in all your green tops. Simple, hearty and very flavorful.

[@skollmemes9960]

Be honest, are you the guy from ratatouille?

[@flvffcinna]

Someone HAS to check if he has the rat in his hair.

[@asiburger]

Has been a couple rough years, moving on without Remy. But he managed. RIP little man. 😢

[@alexlight4413]

😂

[@TheDisquietingNight]

The AU version since, apparently, he can cook well, unlike canon Linguini before Remy's around

[@FutureCommentary1]

​@@TheDisquietingNightRemy taught him everything he knows. Was he around before Ratatouille? No. See?

[@jackie7061]

For green onions: a recipe i tried from carribbean vegan (taymer mason) had a recipe for Jamaican jerk seasoning that had 30 (!) green onions in it. Its like a base you can add things to (i used it to make vegan lentil patties) and would be good to keep in the freezer (fridge if you can get through it) and add it to stews etc... i would def make that if i had tonnes of green onions.

[@doodpig]

Try Cha Ca La Vong, a traditional dish from Hanoi that highlight green onion's greatness. It's one of the most iconic vietnamese dish that doesn't get enough highlight. It will surprise you I promise 😊

[@samw6546]

The laugh at 10:50 sounded like johnnyhamcheck

[@TheSKIFTW]

The stuffed onion recipe remind me of cigare au choux dont know if you ever tried it but its so good

[@TheGreatestJuJu]

Make your own onion powder. It’s easy and awesome.

[@TheMickymb]

I'm glad you're honest about the final result of what you cooked and you can say that something went wrong and that it was difficult, a lot of other creators would just say how great what they created is and move on

[@basvangeest5485]

I mean. Thats a good thing sure. But i feel like.. maybe do it again but properly? He’s missing so many ingredients the whole video and kind of lazily substituting them. And i know his whole deal is trying to be relateable as a home cook but that kinda went out the window with the huge produce garden anyway😂

[@TheMickymb]

@@basvangeest5485 I agree, it went little overboard with substituting, but he could still fake it and make fake reactions and i am glad he did not

[@dakisking]

I agree

[@IjeomaThePlantMama]

​@@basvangeest5485 it's wasteful to go buy an ingredient you likely won't use again just to make a one off recipe. Do you see pomegranate molasses on your typical grocery store shelf? Home cooks substitute all the time

[@dougvogt8058]

I always have a quart container of chopped green onions handy in my freezer. They keep very well, hardly stick together, and it's such an easy way to add some onion flavor to eggs, pizza, soup, or, of course, almost anything. I make up several quarts when they are available, and keep them in my big freezer.

[@darlenefraser3022]

Great idea! Thanks for the tip!

[@stephaniegee227]

Do you do anything to prep them before you chop them and throw them into the freezer?

[@dougvogt8058]

@@stephaniegee227 I clean them, chop them into 1/4" or less pieces, and chuck them into the freezer. They are small enough that they defrost in seconds in hot food. If anything, you have to be a little careful not to overcook them. I usually toss them in toward the end of whatever I'm cooking. And they keep in the freezer for quite a while- at least until the next season.

[@faithsrvtrip8768]

Huh I didn't realize I could freeze them! Thanks! I'm single and the green onions always go bad!

[@stephaniegee227]

@@dougvogt8058 Thanks!!!

[@gloriouslumi]

My absolute favorite use for my green onion tops is wonton soup. I can never get enough of that onion taste from traditional Chinese restaurants and recipes so I toss in the entire sliced onion bulb, at the start, and slivered tops a few minutes before I toss in some frozen wontons to finish. It does tend to cloud the soup, but I'm not a perfectionist.

[@RetiredMegatron]

taste before looks in my world. I also suck at presenting soo. ;)

[@jkopppo223]

There is something called negi miso you might like.

[@marlies7444]

Love onions, and those recipes look great. Just wanted to point out two things you did different when making the beef and onion dish. When Stacy marinated the beef, after she added all the items you showed. She added oil. And it's important that the oil gets added after all other is well mixed in. Something I have seen in many other dishes. Also when you stir fried, you used rice vinegar. She hoewever said rice wine, and her list of ingredients states cooking wine. So you had a different flavor from the vinegar in the final dish.

[@edwardkantowicz4707]

Spot on here, Shao Haing or Xiao Xing wine or Mirin would have been perfect, but even a dry Sherry would be better than vinegar. Using the bicarb as a tenderiser may also be defeated by the neutalising effect of vinegar. I think a tiny amount of Hoison sauce and Maggi would be a good sub for the dark soy.

[@tanyadelaney8455]

You can use the green onion tops as pesto. Switch it out for basil. You can also use it to make oil. Just like basil oil.

[@adambarron4015]

Was about to make the same comment.

[@netroy]

First time I see a non-indian improvise on onion-bhajia recipe , and as an Indian I approve on behalf of all 1.4B of us 😅

[@LifebyMikeG]

haha thank you!

[@Notable2Nikki]

Should have popped over to Beryl Shereshewsky in NYC. She made something with pomegranate molasses the other week on her KZbin channel!

[@GrumbleBee513]

Next time you require pomegranate molasses - you can boil down pomegranate juice until its super thick and sticky then add sugar and lemon juice to taste 😊

[@LifebyMikeG]

Thanks for the tip!

[@ziggybender9125]

When I'm doing stirfry with steak I always like to sear both sides of the meat before cutting it into strips, then just add it in a little bit later to the pan to account for cooking time difference. Way more flavor when meat has a crust to it.

[@CheeseDud]

Definitely track down some pomegranate molasses. It’s got a great tart flavor that works super well in grilling glazes etc Helen Rennie uses it in a ton of her recipes

[@Kymlaar]

Love seeing both of you on screen! The back and forth dynamic is very welcome and adds an element to the videos that make them feel more conversational. Thanks for the excellent watch, and fun onion ideas! Also, for the beef marinade it looks like you may have left off the oil. In the original video she makes a point to say it is important to leave off the oil until after the mixture has covered the beef. This suggests to me that addition may change the way it cooks and the final glaze.

[@LifebyMikeG]

ahh so great catch there. I actually did add in the oil but for some reason it slipped through the cracks in the edit.

[@Kymlaar]

@@LifebyMikeG Nice, not that then! I'm going to give this a go this weekend with some dark soy sauce. I'm not much of a cook, but if I remember to I'll report back whether it changed the nature of the glaze.

[@snackie1359]

​@@Kymlaarjust curious if you had an update on the glaze thing 👀

[@jnaperski]

Ive been making beef/chicken and broccoli lately due to the abundance of it growing in the garden....and I found that if you skip the starch in the marinade, then add it when you add the sauce at the end, it makes a huge difference. I think it keeps the meat from browning properly and sticks to the pan too much. Thats probably why you got the gravy like rather than a glossy sauce. Not sure if you knew this, but if you grow broccoli, don't pull it out after you get the first main head. Trim it up and let it grow, and you will get continuous little crowns to pick for the next month or so until it bolts from the mid summer heat. But if you can keep it growing until Sept, you can easily get more harvest until winter comes

[@EJHonn]

Onion greens freeze super well and are great thrown into woks, soups, baked into bread, etc. Garlic greens are the same although usually not as fresh once the garlic is ready. We keep large containers of them whenever we can and it's a great way of getting more out of your garden. Just too bad you can't really save them if you are curing the onions.

[@Hi_Its_LP]

Use green onions to make Mongolian style beef. PF Chang’s serves this dish with an abundance of 2-3 inch green onion pieces. It’s incredible. The sweet sauce brings great flavor to the greens.

[@Pooply21]

I'm a Lebanese Jew, what we use for the stuffed Onions (Basal Mechi) - we'd have it for Holidays. You got to use Cortas pomegranate molasses (dibs rimon) - best company! Jews from Aleppo would use tamarind molasses.

[@codenamepyro2350]

Happy pride month!

[@raeperonneau4941]

Thank you!

[@Pooply21]

Just to add, back in the day when the Syrian Jews weren't able to come by Tamarind they used Worcestershire Sauce as a substitute. Which creates a few halakhic (Jewish law) questions. But not the scope here 😂

[@cmbaz1140]

The Germans and the French do have many recipes also Turks have lots of onion recipes... 7:30 looks like börek

[@mirkoyonathanciotta8696]

You rock! I'm still fascinated from your recipes and tips from the beginning of the times. But still, I simply think of you as someone of my family ahhahah

[@camicri4263]

Yummy! Honestly,I do not care for sweet food at all! I would rather have a bit of dessert!

[@untitledtc]

For the "Green Onion Roll", add eggs to the green onion mixture and some shredded meat, and you got Indonesian Martabak Telur. You have to try it.

[@totot99]

Shredded meat? Aren't there just eggs and green onions?

[@LifebyMikeG]

wow this is interesting!

[@kvcooks814]

For your scallion/green onion tops, I have a favorite recipe from Sunset Magazine: Green Onion Noodle Soup. It's been a favorite at our house for literally 25 years and you can still find the recipe on their website! Try it- really yummy!

[@lilbaphometofficial]

Please make tempura onion rings🙏 I beg of you

[@Chefinco]

Selam :) Sanırım Bizim yöreye ait bir yemek ismi ''soğan Dolması'' ve daha çok salça ile ve yoğurt ile mükemmel oluyor. Ellerinize Sağlık :)

[@suzisaintjames]

#3 would have to have meat added for my family. I'm thinking spicy turkey sausage (reducing some of those spices called for in the recipe.) browned with the veg. What's your springboard recipe? 💖🌞🌵😷

[@angelaphan3346]

Green onions & eggs, great with rice! Super easy & quick meal for those busy days!!

[@sunofslavia]

Dude has a "Garden Manager"?!

[@ABlueDahlia]

I swear these sponsorships are so effective at least for people like me who are easily cajoled into doing anything. I bought the griddle from made in from a couple of youtubers I watched having it in their videos and I thought oh wow that looks cool. Got it in.. haven't used it once. So, yes the pots look amazing and I might even use them, but they are so expensive that I cannot just go and buy every thing they are advertising that week.

[@trishnelson4830]

For the steak, thinner slices of beef and velvet it. Stir fry is supposed to be quick. The most time is spent in the prep. Looks good though.

[@erickfrago7224]

Hello. For the last recipe, I think aside from not using dark soy sauce, it also doesnt show if you added oil and sesame oil after you added the marinade to the beef The neutral oil and sesame oil was the one that added the sheen (that's also the reason why there's less fond even if the original recipe only added a small amount of oil while frying) Chinese dark soy sauce is also darker in color, less watery, and has a molasses hint, which would make the original more glossy and less watery.

[@monkinator]

holy cow those onion bhaji's look so good. Might have to try that out!

[@madelinejordan6377]

I would have used some Chinese Plum Sauce as a sub for the Pomegranate Molasses. I just think it might have worked with the sweet flavor... and I love it! I can tell that you're an excellent chef so I'm just putting my 2 cents worth in. I love Hellys' videos too.

[@Shitythingswedo]

Hey, Mike G just so, you know Indians don't use garlic powder.. 😅😅

[@intelignet]

The pomegranate molasses is crucial! you must get it next time it makes the whole dish :)

[@ThePrescriptionable]

I have to say that I appreciate you SO MUCH for using reusable stuff wherever you can. I noticed you use a lot less paper towels and plastic wraps compared to other food content creators. So, please know that your effort is being noticed and I appreciate you doing it for our earth

[@suzisaintjames]

Yum! Now I want to see #2 made with sourdough. 💖🌞🌵😷

[@moniquem783]

There’s a Dutch recipe called Hachee. There aren’t many videos, but a few. There’s a few blog posts too. It’s a beef and onion stew, and you serve it with mashed potatoes so no rice or wheat which you can’t grow. Traditionally it’s just onions as it was a times are tough type meal, but you could very easily add other veg.

[@alchemistpacifica2179]

I love these "trying out viral recipe" videos. Thanks for doing them!

[@briansmart8644]

Easy way to make pomegranate molasses. just bring pomegranate juice to boil. Reduce to low temperature and slowly reduce until you get molasses texture.

[@LifebyMikeG]

Thanks for sharing

[@borbetomagus]

Thanks for pointing out these onion recipes! Some other onion recipes you might like are Mile Zero Kitchen's 'Onion Focaccia' (or might be called 'Tirotto mantovano' which is thinner and not as bready as most focaccia) and Pasta Grammar's 'Onion Farinata' made with chickpea flour.

[@space_4736]

POV: you’re here early

[@pansearedducklet9054]

I am indeed

[@Alan-ug2qm]

​@@pansearedducklet9054idem

[@Adthereccomendationsguy]

What is considered early 43 minutes

[@Grouch3682]

Not I, Sam I am.

[@maika0395]

Green onions are perfect for making Tartes flambées/ Flammkuchen (originally from Alsace/ France). Super thin dough, put on sour creme, a little salt and pepper, green onions, and other stuff you like. It's baked in the oven for like 10 minutes and gets super crispy 😊

[@alemokiy98]

Make scallion oil! It’s actually perfect for this issue. I usually fry 3-4 bunches with a single small chili, anise star, and like 2 garlic cloves for 30 min and then drain you literally have a flavor bomb oil that is still safe to cook with and to use to finish pastas, pizzas or noodles. - anything really

[@OWK000]

The Amish do their version of onions rings with just wheat flour and chopped up onions and throw it in a pan. I like your asian gluten free chickpea and rice flour version. I love onions and have tried something like this. But gosh, I love potatoes. I finally figured out how to make good flat pan onion ring replacements: I just do 50/50 potato and onion hashbrowns. Borat of Subsequent Movie Film asks: "What do Eastern Europeons girls like? Onions!" I laughed so hard when I heard this remembering the war story my German mother told me about the Polish girl eating raw onions for lunch like they were apples when working at the cannery. Turns out I am a Euro mutt with the biggest slice of the slivered pie being Eastern European myself. It's true: Eastern Europeon girls do love onions.

[@gablison]

I think what makes an Onion Bhaji is the Nigella Seeds. I've always thought Scallions pancakes were made with chives as the Chinese name is "Chive Biscuits" or 韭菜餅 Gao Choi Beng (Canto)/ Jiu Cai Bing (Mando). From what I've seen with Dolma videos, the plate is put there upside down to yes, cover it while it steams, but also to be flipped over at the end of cooking and used as the serving plate.

[@Notable2Nikki]

Green onion top pesto would probably be good if they are the tender ones.

[@vic-fz1fo]

green onion kimchi aka pa-kimchi (파김치) !

[@norah6304]

Pomegranate molasses is found in any Middle Eastern store, check the ingredients for a real one

[@Brisleep1]

Yes, it's like he didn't even try.

[@عليالعراقي-ع2ت3ي]

علي موحان🧡🧡😘🧡😘😘🧡😘🧡😘🧡😘🧡😘😘🧡😘🧡😘🧡😘😘🧡😘🧡😘🧡😘🧡😘🧡😘😘🧡😘🧡😘🧡😘🧡😘🧡😘🧡😘🧡😘💖💖💖

[@galejohnson8086]

Have you made onion jam? With or without bacon, it is delicious, especially on a hamburger. I also carmelize onions slowly in a slow cooker til good and brown, then freeze in muffin pan and empty into a ziplock after they are frozen. Yum for adding to roasts.

[@jeannamcgregor9967]

If you're lucky enough to have a Middle Eastern grocery store in town they will carry pomegranate molasses. It's worth finding.

[@vso8247]

Korean pancakes use up a ton if spring onions

[@kjyost]

Man I live in the centre of Canada in a city of ~800K and know where to get Pom molasses (and have one in my pantry). You need to get out and find all the local ethnic stores. Middle eastern, “Indian” (includes Bangladesh, Pakistan etc), Asian, Hispanic & African, Eastern European... I know where they all are. Maybe being in a small city helps as I can drive to each ethnic neighbourhood in under 30 minutes.

[@HRHDMKYT]

Did you know that Italy also have factories where Chinese people work in what I believe has been reported as not ideal working conditions? This is in the garment district of Milan (and sadly, it has also been reported that the workers who had flown in to Italy from China at the beginnings of the Covid epidemic unknowingly brought the virus with them, and are likely responsible for how hard hit by the virus Italy was, from the very beginning). I have no idea if their factories where stainless steel kitchen implements are manufactured are also staffed with underpaid labor from China, but I honestly do think twice when I see “Made in Italy” these days. Food for thought.

[@lisawang9264]

I wonder if your beef + onion dish turned out so saucy is also bc you used a slightly more Western-style pan instead of the mildly sloping sides she had on hers? It's not quite a Wok, but I wonder if it makes any sort of difference! I appreciate you noting the amount of technique stirfrying includes. There's a tendency to think of Chinese food as quick and easy, but I don't agree that's the case. Quick, certainly (my mom often had dinner done with 5 entire components in just an hour), but it requires a lot of skill to make so much food in a short amount of time and still have it taste good. Thankfully, I think we're slowly moving away from the mentality that Chinese food is low-effort, and that's thanks in part to channels like yours :")

[@AlienInSider]

Actually the last recipe… That or something a hell of a lot like that... Substitute with reduced coke and cut back on the onion... Yes, the bite is lost which is a problem for me, but all the glamor is there... To be honest, I prefer your version to the native one! But the customers...But the customers...

[@bonnieballew7762]

Just find pomegranate juice and boil it down to a syrup for pomegranate molasses.

[@bitsedegitse1]

You need a pomegranate molases in your life trust me! And the whole east. It will level up your summer salads.

[@flvffcinna]

THIS!!!

[@desireedoan9267]

I love your videos. I'm stuffing onions for sure. FYI, that pomegranate molasses is VERY SOUR TINY NOT VERY SWEET

[@lesleybuntain8014]

I love how you have discovered the power of the humble bhaji/pakora! 😂 Practically a staple food here in the UK. Deeelicious.

[@ABlueDahlia]

I'm surprised you didn't have pomegranate molasses. It's like 12 something for 2 bottles on Amazon. Pretty good ingredient to have, too. I think you'll like it if and when you buy it.

[@priayief]

Pomegranate molasses? Not commonly used in recipes and that's likely why it's tough to find. Yet it's easy to make. Pure pomegranate juice is widely available. Just reduce it to the viscosity you want - like molasses. It keeps forever in the fridge.

[@mkogrady6078]

Bought a wok to tty my hand at some stir frying. I use my Weber bbq as my stove. I did a beef and asian veggies dish, but it came out a little flat. Overall i was happy, but sure could use some tips for this type of cookijng. Any suggestio ns, recipes and techniques to share would be awesome.

[@JannahPerkins]

The scallion pancakes 🥞 If you add minced beef 🥩 and eggs 🍳 it becomes martabak Indonesian snack yum 🥟🧄🧅🌶️🧈🫓 😋😛😝😜🤪😅

[@nazcraz11]

Regarding the last recipe (the stir fry): I assume the original video gave amounts for the sauces and water that you added while the meat was cooking. It looks like you just eyeballed it, which is fine (and I think is your thing), but that seems like the obvious reason why the flavor of the dish and texture and amount of the sauce were 'off.'

[@JC_handle]

You can add green onions to bread. Just 10-15% (to flower) of fresh cut-up onions. The smell of the bread will be mouthwatering.

[@kritz31286]

Don’t put garam masala in the onion bhaji. Please! I’m Indian. Put some caraway seeds. Also squeeze out some of the water for even crispier texture.

[@bradyhamilton1320]

Love, love, love onions. Tank you for this video. Cheers!

[@celuria4481]

does the first recipe not use semolina flour for the onion bahaji? I thought that was what he showed in the tiktok, which is neither a rice nor chickpea flour. it's made of durum wheat, which has a high gluten content. you don't see it in a whole lot of modern recipes tho. I'm also just going by your clips since I refuse to make a login for tiktok, so I might be wrong edit: found a repost of the video on facebook and yeah, it absolutely uses semolina flour, which has that distinctive yellow color. there isn't any rice or chickpea flour mentioned in the original video. I wonder where those came from? or is the goal to make a gluten-free version?

[@cherylbond1556]

Green Onion Top Pesto......😋😋😋

[@HRHDMKYT]

All your recipes look delicious 😋!! Must try to make it all, especially making that powder from my garlic greens *and* from dried green onions. ❤

[@Ria-xl7kz]

It's all too hard. Too many separate ingredients. Just freeze the gaddam green onions. And use them in japanese & korean dishes. Simple & straightforward.

[@lorrie2878]

My husband thinks I am crazy to buy a Made In Sauce pan tor 160. Tough beans! He does not cook and I will be able to leave these to my kids and gra3.

[@BrunieStudios]

For the onion roll…When you mentioned phyllo dough, I thought…well, I’ll just use that, and bake the roll….why go thru all the trouble of rolling dough…I don’t like the cheese….❤

[@DamonNef]

Pickle your onion tops my KZbin is clove cracked fresh cracked black pepper good amount of garlic free hot peppers rice wine vinegar with a heavy splash of cider vinegar, another variation do the same but replace fresh created turmeric for the mustard seed these are awesome on salads sandwiches tacos specially fish tacos Almost forgot cold process only

[@jacquespoulemer]

Hi guys, make a ton in a huge sheet pan and freeze the bulk of it for later quick enjoyment. That's what I'm gonna do. Jim Oaxaca

[@maureenhargrave3568]

Cannot cook without onions and garlic. My favorite soup is French onion soup. When using turmeric Black pepper is needed to make the turmeric effective

[@SaphStitched]

You should try scallion steamed buns, sesame green onion flatbread, and Maangchi’s Korean scallion pancake (pajeon) recipes from KZbin. I grow tons of scallions for making all the different scallion pancakes/breads

[@courtneycullen6289]

Some day, I will let my onions cure. I just use a ton of them and LOVE picking and eating them in late spring/early summer.

[@chriscenatiempo4261]

Scallions? Oh you mean scallywags .... (Sorry...Had to throw it back to brothers green!😂 )

[@hannahm4078]

I'm not sure why I'm torturing myself by watching this 😂. My husband is allergic to onions so I almost never cook with them.

[@JVerschueren]

That's the thing though, if you've been cooking for a while. You try something, it doesn't turn out fantastic, but still pretty ok, so you use your experience to think of improvements, make it better the next time and so on to hone in on your own version you really like.

[@sinclair2469]

if you really, really need to get rid of a large amount of green onions. You could panfry a large amount of them shredded in butter, they shrink a lot. And later add them to mac and cheese (they go with a lot of dishes). You be suprised how much green onions you could process with this.

[@pampledger6099]

kumquat oragne sause from blue apron my new favorite sauce on EVERYTHING....

[@sinch4044]

why does this guy make the exact same infuriating face and every thumbnail? I literally unsubscribed because I couldn't stand to look at three or four of these in a row

[@eldapucci3306]

I make onion top frittata. Saute onion tops . Add to beaten eggs with mozzarella cheese. Salt and pepper and a little red pepper flakes. You can put them in a fry pan and cook till golden on bottom and flip repeat for other side. Or bake the whole thing.

[@lutomson3496]

many different versions of Asian onion flats Japanese, Korean Chinese Viet etc ive cooked a lot..but I grow asian chives and use them all year long think they taste better...and he forgot to soak the meat in baking soda for a few minutes to make it more tender thats the velveting piece

[@BoboBloxham]

For the Chinese beef dishes like this, you need to cut your beef much thinner, it should behave and cook in a similar to minced meat when cooking. As for that glaze, good things come to those wait my dude!

[@mariafos4554]

Could it be that the meat having been frozen released more water while cooking, throwing off the cornstarch/liquid ratios?

[@mrsjanhannah]

Tip. Do not slice through the onions for the dolma type. Cut off top and bottom tap the whole onion on the board for a couple of minutes then push the inner layer out first then work your way outwards. Whole pieces of onions that stand up better when cooking.

[@kimberlydrennon4982]

Helen Rennie recommends a certain brand of pomegranate molasses on her KZbin channel. Its her favorite ingredient ans after making her carrot cake its mine too. Its very sour but also sweet

[@Dina_tankar_mina_ord]

Hey, why not just cut off the top, scoop it out, fry the scooped portion with mushrooms and mustard or whatever you like, and then bake it like a baked potato with cheese on top?

[@WeiLunEasyRecipes]

I feel that the beef stir fry ends up more gravy may be due to too much water added, or you need more cornstarch (when marinate the beef) to have the sauce thicken

[@nigel7517]

The green union roll had me thinking of the Turkish dish gözleme! Great vid!

[@LifebyMikeG]

ahh so I never tried that dish but my mind went to that region right when I tasted it.

[@salamanje]

@@LifebyMikeG Turkey is not a region, it is a country. Also, there is no such thing as "Middle Eastern dolma", as "dolma" itself is a Turkish word.

[@karinavandamme804]

When dark soy sauce is not available...use extra soy and add dark brown sugar and a eetsy beetsy vinegar.