Salim_dundar_aynalar Direct
: The song was written and composed by Metin Eryürek , with iconic arrangements by the legendary Onno Tunç .
Experience the original classic and various interpretations of this timeless Turkish hit: Salim Dündar - Aynalar YouTube · OSSİ MÜZİK SALİM DÜNDAR - AYNALAR * HARD ROCK VERS. YouTube · BiDüetYapalım salim_dundar_aynalar
Salim Dündar - Aynalar / Anadolu Türküsü (45'lik Plak Kayıtları) YouTube · OSSİ MÜZİK Salim Dündar - Aynalar : The song was written and composed by
: While it is primarily a pop-arabesque track, its enduring popularity has led to various renditions, including hard rock versions and covers by artists like Volkan Konak and Sibel Can. : The lyrics explore deep themes of aging,
: The lyrics explore deep themes of aging, regret, and sorrow. Phrases like "Hüznüm sizde görünür / Saçım beyaz bürünür" (My sadness is visible in you / My hair is turning white) highlight a person confronting their past through a mirror.
The track (Mirrors) by Salim Dündar is a foundational piece of 1970s Turkish pop, known for its melancholic lyrics and fusion of traditional Turkish melodies with contemporary pop arrangements. Key Features of "Aynalar"
: Originally released in 1976 as a 45rpm single by Ossi Müzik .
569 Comments on “Pakistani Chicken Biryani Recipe (The BEST!)”
I just wanted to let you know that I tried your Chicken Biryani recipe, and it was incredible. I followed the instructions exactly, and the results were amazing. This will definitely be my go-to recipe from now on.
Looks amazing! So happy the biryani was a success!
Big fan of your recipes Izzah! I typically use saffron in making my heavily simplified version of biryani, do you think that would be a wise substitution for food coloring? The recipe is so methodical and precise, I wouldn’t want to make any hasty substitutions!
Thanks so much, Abeera! Yes, that’d be perfectly fine. Would love to hear how it turns out!
Hi – I made the biryani recipe and it turned out well. However, I feel the quintessential biryani aroma (I’ve eaten a lot of biryani in my lifetime and I only smelled it once when my parent’s Pakistani friend made biryani when I was a kid) was missing. Would using stone flower (dagad phool), which is used by some chefs, provide this aroma and umami boost to the biryani? Is there a reason why you don’t use it in your recipe? Thank you!
That’s such an interesting note, Wess! I’m so curious to know what she used. I have never tried dagad phool, but there’s actually a biryani flavoring essence that you can buy and use in place of kewra. Perhaps that’s what she used? Hope that helps!
Hi, Izzah.
You may be right. My sincere apologies, perhaps I did have a different flavour profile in mind. I read the many positive reviews of others too, so they definitely really like it. Keep up the good work.