TURKISH

             CUISINE

                                            Stuffed Meatballs

                                Materials: 2 cups  fine bulgur, 1 cup                                                                       semolina, 1 piece egg, 3 tablespoons Fame, 1                                                               tablespoon tomato paste, 1 tablespoon                                                                       pepper paste, 1 tablespoon olive oil, 2 teaspoons (wipe) chili peppers, 3 cups hot water, 550 grams mince, 4 medium size onion, 4 teaspoons salt, 1 teaspoon mint (to taste), 2 teaspoons chili, peppers (to taste), 1 teaspoon thyme (to taste), 1 teaspoon black pepper (to taste), 1 pinch cumin (to taste), 10 stalks parsley, 1 as much as you want walnut kernels (coarsely ground), 200 grams butter or margarin.

Key point Knead the dough by crushing it until it becomes a paste.
Cooking Suggestion If you are going to boil it, adding a little lemon salt to your boiling water prevents the meatballs from dispersing. How is it done? Soak the bulgur and semolina in a bowl with a lid and cover and leave to rest for about 30 minutes. Take 200 g of oil into the pan and cook the minced meat, stirring until it turns color. Add half a tea glass of water and roast until the water is absorbed so that the color of the ground beef is then grains. Continue roasting the cooled cubes of onion after taking the water. After the onions are completely roasted, add 2 teaspoons of salt and spices. Add the walnuts and serve under the stove. Add the parsley, mix it for the last time and put it in another bowl to cool. Take the bulhurlu on the skewer tray (raw meatball tray, if available) or a bowl and add oil, tomato paste, flour, egg, chili pepper and 2 teaspoons of salt and knead well. After kneading for about 15 minutes, gather all the dough together and cover with a damp cloth. Let it rest for about 30 minutes. Roll large egg pieces out of your dough. Open it with your thumb or index finger, fill and fill. If you cannot open it in your hand, you can put the dough between the greaseproof paper and put the filling like a pastry into the pieces you removed and close. If you wish, fry it hot or boil it in water.

Bon appetit already. Service suggestion Salçalı sauce goes perfectly with boiling.

                                     Raw Meatball

Ingredients:

2.5 cups fine bulgur, 1.5 cups of hot water, 1 tea glass of isot,1 tea glass of olive oil, 3 tablespoons of hot red pepper,1 tablespoon tomato paste,
2 tablespoons of pepper paste,4 tablespoons of pomegranate syrup,
1 teaspoon of salt,1 grated onion,1 lemon juice

Preparation:

Let's pour hot water over the bulgur and wait for it to absorb the water.Let's squeeze the excess juice of the grated onion with the help of cheesecloth.Let's put all the material inside the robot and slowly pull it out of the robot.In the meantime, let's open the mouth of the robot and collect the material that sticks to the edges so that all materials are pulled thin.When we are sure that all the ingredients are mixed, let's mix once in a kneading bowl and shape it by taking walnut-sized pieces.Serve it with plenty of greenery.

   Turkish White Beans

INGREDIENTS
2 cups white beans, uncooked or 4 cups cooked beans, 300 g/10.5 oz lamb, diced, 2 tablespoons olive oil, 1 onion diced, ½ cup diced green or red bell pepper

  1 ½ tablespoons pepper paste, ¼ cup water,1 teaspoon cumin,1 ½ teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika or red pepper flakes, 3 cups hot water

  P.S.  Serve hot with rice pilaf on the side.

 1.    Rinse the white beanswell  and soak them overnight. This will help them cook easier.
    2.    Put them in a pot the following day, fill it with water. Bring it to boil and simmer until the beans are tender, about 40 minutes. Drain and put it aside.
    3.    Meanwhile put the diced lamb in the pot with ¼ cup water and cook until tender over medium low heat for about 40 minutes. Check if it gets tender enough when it absorbs almost all the water. If it’s not soft enough, add a little water and cook for another about 1o to 15 minutes.
    4.    Add olive oil, onions and peppers over the meat in the pot. Cook them together until soft, stirring occasionally.
    5.    In a small bowl, thin the red pepper paste with ¼ cup water and pour it over the meat. Stir well and cook for one or two minutes.
    6.    Add in the cooked beans, salt and spices. Stir well.
    7.    Pour hot water into the pot, let it simmer covered for about 15 minutes.

                  Izmir Meatball

 500 g medium-fat ground beef
2 ~ 3 green peppers
1 small grated onion
Half a bunch of parsley
Salt
Cumin
Black pepper
1 tablespoon of breadcrumbs
1 egg
3 slices of stale bread crumbs
3 potatoes
Sunflower oil for frying
 For the sauce

 3 tomatoes                    1 teaspoon tomato paste             2 tablespoons of olive oil
                            Salt                                  Red powdered pepper

HOW TO PREPARE
For meatballs, put the ground beef in a bowl.  Add grated onion, breadcrumbs, egg, stale bread crumbs, finely chopped parsley, salt and seasoning and knead well.

 Take out slightly larger pieces of walnuts from the meatball mixture and prepare oval meatballs.  Lightly fry in hot oil and transfer on paper towels.
Peel the potatoes and cut them into apple slices. After flavoring with salt, fry lightly in hot oil.
Likewise, transfer on paper towels. For the sauce of the dish, cut the tomatoes into slices and cook them together with the tomato paste in olive oil for 10 minutes without mixing.
Add salt and pepper to taste. Remove the sauce from the heat. Place the meatballs and potatoes in a heat resistant bowl.
Pour the sauce you have prepared over the potatoes and meatballs. Clean the seeds of the pointed peppers, cut them into large pieces and add.
Bake in a preheated 200 degree oven for 15 minutes.

  Pasty

For dough:

 •3 cups flour • 1 egg 1.5 teaspoons of salt • 1 glass of water 

For Inside; • 250 grams of ground beef • 1 large dried onion •Salt • Chili peppers

 For the above; • 1 bowl of yoghurt • 1 clove of garlic • 1 dessert spoon tomato paste •Liquid oil • Chili peppers

1. Put the dough ingredients in a bowl and add water little by little, we get a dough that does not stick to the hand. 2. Let the dough rest a little, meanwhile cut the onion as finely as possible for its filling. We wrap the dough and cut it with the help of a knife at the desired size. 3.We continue processing until all material is finished 4. We throw the prepared dough into boiling water and boil it. 5. When it is cooked, we pour 1 glass of water into it without draining the water, take it on a serving plate with a colander and pour garlic yogurt on it. 6. We open it with a little water and pour the tomato paste liquid oil, decorate it with chili pepper and serve

Materials: 2 cups fine bulgur 1.5 cups of hot water 2 tablespoons tomato paste 1 tea glass of olive oil 1 teaspoon salt 1 teaspoon of chili pepper 2 lemon juice 1/2 tea glass of pomegranate syrup 6 scallions 1/2 bunch of parsley 1/2 bunch of fresh mint

Preparation:  Put 2 glasses of fine bulgur in a large bowl and add 1.5 glasses of hot water. Cover it with cling film and wait for the bulgur to swell. After the bulgur is swollen, mix it well so that it becomes grain. Add 2 tablespoons of tomato paste and 1 teaspoon of olive oil 1 teaspoon of salt, 1 teaspoon of chili pepper, the juice of 2 lemons and half a tea glass of pomegranate syrup. ready for vicious service.

Enjoy your meal!!!

Beyti 

         Kebab

Materials for Beyti Kebab :

 2 sheets of dough

For the sauce:

 340 g Tomato Paste    2 tablespoons butter

Black pepper, ground red pepper      Salt

For Meatballs:

 400 g ground beef ,1 egg, 1 clove of garlic, 1 onion, 1/2 (half) tea glass of breadcrumbs, Black pepper, chili pepper, Salt

For service: Yoghurt

For the meatballs:knead the ground beef, eggs, grated onion and garlic, half a tea glass of breadcrumbs, black pepper, chili peppers and salt in a deep bowl. Put the meatballs in flat and long shapes and place them on the baking tray.Bake them for 10-12 minutes in an oven at 185 degrees. After we take our meatballs from the oven,take one piece of dough on the counter and divide it into two.Rub the melted butter on the half dough.Arrange the meatballs in a single row on the wide side of the dough and fold the edges of the dough in a roll shape. After wrapping all the meatballs in the same way,slice our rolls diagonally and arrange them on a baking tray covered with oiled paper.Put melted butter on them and place them in the oven again. Bake them in the oven heated to 185 degrees until they turn slightly pink. For the sauce; melt the butter in a small pan.Pour tomato paste on it, add spices and salt and mix. After boiling for 3-4 minutes,take it from the stove.Get our meatballs on the serving plate.Add tomato sauce on it. Serve with yoghurt.

  Malatya Pastry with Potatoes

Ingredients :

4 doughs, 2 boiled large potatoes, 3 tablespoons of butter, 1 large onion, Olive oil, Parsley, Salt, Black pepper.

For the above: 1 egg yolk, Enough milk for the top of the pastry

How To Make Malatya Pastry With Potatoes?

Finely chop the onions, sauté in olive oil and let cool. Grate the boiled potatoes, mix the onion and potatoes. Melt the butter in a pan, mix with some olive oil. Spread the filo pastry on the counter, sprinkle with a little oil mixture and fold in half. Lubricate the semicircular dough in a small amount. Sprinkle the potato mortar all over. Put the rolling pin 2 cm inside from the straight edge of the semicircular dough. Roll the dough with the rolling pin. Hold both sides with your hand and draw in the middle. Wrap them around each other like rose pie. Put on a greased baking tray. Shrink the other doughs in the same way and complete the doughs by wrapping them around your pastry in the tray. Add the egg yolk and a little milk to the remaining oil, spread over the pastry. Bake in a preheated 180 degree oven until golden brown.

        Sour Meatballs in 

               Bean Leaf

Ingredients for Sour Meatballs : 500 gr splitting (wheat) ,200 g of green bean leave,s 1 cup boiled beans, 1 kg of yoghurt , 500 gr onion, 250 g green beans, 75 g butter ,2 tablespoons of plum molasses, 1 teaspoon of granulated su gar, 2 tablespoons of flour

Soak the cutlet in water overnight to swell. Take a large saucepan, add water for two fingers and boil until the cuts are soft. Strain and add salt and knead until you get a dough that is not too hard. Place the dough you have prepared on the edge of the bean leaves and wrap them so that the ends remain open. Arrange it in a pan and sprinkle the boiled dried beans on it. Cover it with a porcelain plate. Add a glass of water and cook over low heat for 15 minutes. Take it from the stove, drain the water and cool it by pouring cold water into the wraps. Take it back to the pot. Mix the flour, sugar, yogurt diluted with cold water and plum syrup in the sauce pan. Boil a stone and pour over the wrapped meatballs. Cook with this sauce for another 5 minutes. Finally, add the roasted onion. Take it to the serving plate. You can serve it hot with tzatziki or ayran.

      Kebab

Ingredients for Kebab : 350 grams of ground beef , 300 grams of ground lamb, 1 clove, 2 dry onions, 1 teaspoon of ground pepper, 1 teaspoon of black pepper, 1 tablespoon pepper paste, 1/2 bunch of vegetables, 2 tablespoons oil

Dice the onions. Filter the water into a deep bowl. Crush the garlic and mix it with the onions. Mix ground lamb and ground beef and combine with onion and garlic mixture Add the chili, black pepper and hot pepper paste to the mixture. Add the oil. Finely chop the parsley and add to the mixture. Let the mortar rest for 2-3 hours in the fridge. Grease the grill wire of the oven with lard, which you can buy from the butcher, or you can grease it with butter. Preheat oven at 200 degrees without fan. Arrange the meat on flat skewers by spreading. Arrange on the wire shelf. Bake for 20-25 minutes. Bon Appetit

        FRENCH 

                    CUISINE