@znationhaber:

ZNATION HABER

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Region: TR

Wednesday 16 September 2026 22:37:31 GMT

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Comments

mavisşş :

oykulanıyormu bu

2026-09-17 09:01:50

13

TalipNergiz46 :

Adam taşk geçiyor

2026-09-17 09:32:52

17

DİYAR21 :

adam ironi yapmış bizimkilerde adamı eleştiriyor 😂😂

2026-09-17 11:09:28

3

Semih esmer65 :

yakında hepimiz böyle olacaz çünkü mazot goremıcez

2026-09-17 11:57:49

2

ramiz dayi1963 :

ZAMLARIN SEBEBINI BULDUK

2026-09-17 10:22:10

3

Erol Ündücü :

iyiki bu kardeşime doğalgazı sormadı yoksa bildiğimiz her şeyi unuturduk

2026-09-17 10:01:39

5

Erol Doğan :

inşallah yapay zekadir..

2026-09-17 10:35:42

2

toro66 :

mazot değil MAZUT MAZUT😅😁

2026-09-17 10:16:43

2

user7977641778477 :

bu adam dünyadan değil 😂

2026-09-17 10:11:09

2

ADANALI :

bu adamların kıymetini bilmek lazım nesli tükenmesin [Sevinç gözyaşları][Sevinç gözyaşları]

2026-09-17 08:35:02

3

Eşek TÜCCARI :

dayı ironinin dibine vurmuş

2026-09-17 12:20:49

0

Sarı Kirişhaneli :

acilen koruma altına alınması lazım!!!!!

2026-09-17 12:07:01

0

yekvesek :

kim kimi sarıyor acaba [Sevinç gözyaşları]

2026-09-17 07:57:51

1

Edu🫆 :

mazut demen lazımdı?

2026-09-17 12:12:03

0

Taner barık :

adam talka geçiyor

2026-09-17 11:55:17

0

ziga :

şakadır la bu

2026-09-17 11:55:07

0

h.s.y.n.64 :

🤣🤣

2026-09-17 12:00:31

0

aslan cimbom :

😂😂😂😂😂😂

2026-09-17 05:35:05

0

kayı boyu :

ya bu kisileri nereden buluyorsunuz vay Türkiye m vay

2026-09-17 11:28:41

0

ard :

adam dalga geçti

2026-09-17 11:44:19

0

userk6z5apabu7 :

adam dalga geçmiş sizde ciddiye almışsınız keşke herşeyi ciddiye alsanız

2026-09-17 11:50:35

0

mavidayi :

adam dalga geçiyor bence😂

2026-09-17 11:41:51

0

JR :

BUNLARIN VERDİĞİ OYLARIN CEZASINI ÇEKİYOR BU ÜLKE 😅😅😅😅😅😅😅😅😅

2026-09-17 11:57:53

0

ninja33 :

hakiki seçmen..

2026-09-17 11:46:21

0

1 Zamansız 07 [ 𒈬 𒍑 𒋫 𒉺 ] :

2026-09-17 07:39:48

0

To see more videos from user @znationhaber, please go to the Tikwm homepage.

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SOFT FLATBREAD CHICKEN & CHEESE Makes 9 flatbreads DOUGH 250 ml lukewarm water (1 cup) 5 g instant yeast (1½ tsps) 10 g honey (1 tbsp) 200 g all-purpose flour (1⅔ cups) 200 g fine semolina (1 cup fine semolina) 8 g salt (1⅓ tsps) CHICKEN 25 ml olive oil (1⅔ tbsps) 700 g chicken thighs, cut into cubes (1½ lbs) 3 g ground cumin (1 tsp) 2 g turmeric (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 4 g paprika (1⅓ tsps) 1 chicken bouillon cube (stock cube in UK) 70 g yellow onion, finely chopped (about ½ onion) 50 g red bell pepper, diced (about ⅓ pepper) 50 g green bell pepper, diced (about ⅓ pepper) EXTRA Cheese of your choice (a good melting cheese works best) Fine semolina, for coating Instructions Activate the yeast. In a large bowl, combine the lukewarm water, instant yeast, and honey. Stir well and let sit for 5 minutes. Add the flour, fine semolina, and salt to the bowl. Knead for 10-12 minutes, either by hand or with a stand mixer, until smooth. Cover the bowl and let the dough rise in a warm spot for about 1 hour, or until doubled in size. While the dough rises, heat the olive oil in a frying pan over medium heat. Add the chicken thighs, cumin, turmeric, cayenne, and paprika, then crumble the bouillon cube over the top. Cook for 3-4 minutes, stirring occasionally. Stir in the onion, red bell pepper, and green bell pepper. Cook for another 4 minutes, or until the vegetables have softened and the chicken is cooked through. Set the filling aside to cool completely. Deflate the risen dough and divide it into 9 pieces, about 70 grams each. Roll each piece into a smooth ball. Working with one ball at a time, roll it out into a round sheet on a lightly floured surface. Place a slice of cheese and a spoonful of the cooled chicken mixture in the center. Fold the dough over the filling and press the edges firmly together to seal, pinching well so nothing leaks out during cooking. Coat each stuffed flatbread in fine semolina and arrange them on a parchment-lined rack. Let them rise for 30 minutes. Heat a heavy-bottomed frying pan with a little oil over medium heat. Cook the flatbreads on both sides until golden brown and cooked through, about 3-4 minutes per side, adjusting the heat as needed so the outside doesn't brown before the inside cooks.

SOFT FLATBREAD CHICKEN & CHEESE Makes 9 flatbreads DOUGH 250 ml lukewarm water (1 cup) 5 g instant yeast (1½ tsps) 10 g honey (1 tbsp) 200 g all-purpose flour (1⅔ cups) 200 g fine semolina (1 cup fine semolina) 8 g salt (1⅓ tsps) CHICKEN 25 ml olive oil (1⅔ tbsps) 700 g chicken thighs, cut into cubes (1½ lbs) 3 g ground cumin (1 tsp) 2 g turmeric (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 4 g paprika (1⅓ tsps) 1 chicken bouillon cube (stock cube in UK) 70 g yellow onion, finely chopped (about ½ onion) 50 g red bell pepper, diced (about ⅓ pepper) 50 g green bell pepper, diced (about ⅓ pepper) EXTRA Cheese of your choice (a good melting cheese works best) Fine semolina, for coating Instructions Activate the yeast. In a large bowl, combine the lukewarm water, instant yeast, and honey. Stir well and let sit for 5 minutes. Add the flour, fine semolina, and salt to the bowl. Knead for 10-12 minutes, either by hand or with a stand mixer, until smooth. Cover the bowl and let the dough rise in a warm spot for about 1 hour, or until doubled in size. While the dough rises, heat the olive oil in a frying pan over medium heat. Add the chicken thighs, cumin, turmeric, cayenne, and paprika, then crumble the bouillon cube over the top. Cook for 3-4 minutes, stirring occasionally. Stir in the onion, red bell pepper, and green bell pepper. Cook for another 4 minutes, or until the vegetables have softened and the chicken is cooked through. Set the filling aside to cool completely. Deflate the risen dough and divide it into 9 pieces, about 70 grams each. Roll each piece into a smooth ball. Working with one ball at a time, roll it out into a round sheet on a lightly floured surface. Place a slice of cheese and a spoonful of the cooled chicken mixture in the center. Fold the dough over the filling and press the edges firmly together to seal, pinching well so nothing leaks out during cooking. Coat each stuffed flatbread in fine semolina and arrange them on a parchment-lined rack. Let them rise for 30 minutes. Heat a heavy-bottomed frying pan with a little oil over medium heat. Cook the flatbreads on both sides until golden brown and cooked through, about 3-4 minutes per side, adjusting the heat as needed so the outside doesn't brown before the inside cooks.

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