Vildan’la Tadında | Halil İbrahim Ceyhan anlatıyor: ilk adımlar, set yolculuğu ve mutfakta lahmacun

In this episode of Vildan'la Tadında, our guest is Halil İbrahim Ceyhan. Together, we'll be discussing his first steps on his professional journey, the process leading to acting, the special bond he's formed with his fans, and the turning points in his career in a candid conversation. We'll also be making lahmacun together in the kitchen. A heartfelt episode filled with delightful stories, enjoyable conversation, and delicious flavors awaits you. Vildan'la Tadında airs every Monday at 7 PM. Don't forget to subscribe to the channel and turn on notifications so you don't miss any new episodes. Thiki helps you prevent unintentional financial losses by consolidating warranty, subscription, maintenance, and device tracking in one place. Discover Thiki to better manage expenses, avoid missing deadlines, and take control of your digital operations. IOS: https://apps.apple.com/us/app/thiki/i... Android: https://play.google.com/store/apps/de... Pro Plus Pizza and Lahmacun Oven Link: https://drmayahome.com/tas-firin-maki... Recipe made in this episode; Lahmacun (with 3 cups of flour) Dough Ingredients • 3 cups of flour • 1 cup of lukewarm water • 1 teaspoon of salt Filling Ingredients • 500 gr minced meat • 1 large onion • 3 tomatoes • 1-2 green peppers • Half a bunch of parsley • 1 tablespoon of tomato paste • Salt, black pepper, red pepper flakes Instructions 1. Dough • Mix the flour and salt, make a well in the center and add water. • Knead a soft dough. • Cover and let it rise for 30-40 minutes. 2. Filling • Blend all ingredients in a food processor (don't make it too pureed). • Add the minced meat, tomato paste, spices, and oil and mix. • It should be slightly watery and spreadable. 3. Shaping • Divide the dough into balls. • Roll out thinly into circles. • Spread the filling thinly on top. 4. Baking • Preheat oven to the highest temperature Bake in the oven at 220–250°C for 6–8 minutes. Serving suggestion: Serve with lemon, parsley, and onions with sumac. Serve with buttermilk.