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Kadayif dessert is one of the most delicious traditional desserts in Turkey
It is a unique dessert of Erzurum region

Ingredients for Stuffed Kadayif dessert Recipe
300 grams of fresh string kadayif
1 cup of crushed walnuts
To find;

3 eggs
half a glass of milk
half a pack of vanilla
To fry;

liquid oil
For sherbet;

2 cups sugar
2.5 glasses of water
3-4 drops of lemon juice
Stuffed Kadayif Recipe

First, we prepare the syrup. For this, we boil sugar and water for about 20 minutes.
Close to taking it from the stove, we drop 3-4 drops of lemon juice into it.
The syrup needs to be quite cold, so my suggestion is to make the syrup well in advance and put it in the fridge.
We ventilate the kadayıf a little with our hands.
We take a piece of palm and open it on the counter.
We put the cracked walnut on one side and wrap it tightly by gathering the edges.
We wrap the remaining kadayifs in this way.
In a bowl, whisk the eggs, milk and vanilla thoroughly.
We mix the kadaifs we have prepared with the egg mixture and straighten them with our hands.
You can squeeze out the excess egg with your hand.
Put plenty of oil in a deep pan and heat it.
We throw the stuffed kadayif into the hot oil and fry it well on all sides.
As soon as we take it out of the pot, we immediately drop it into the cold syrup.
Keep it in the syrup for 3-4 minutes and transfer it to the serving plate.
We serve it lukewarm. Bon Appetit…

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Thais is a wonderful and easy recipe for the family

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Thais is a wonderful and easy recipe for the family

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GÜLLAÇ DESSERT

Various traditional Turkish desserts with Güllaç, cornstarch, rose water, milk and sugar. In time, with the addition of rose water, a dessert called "rose water" emerged, and just as it turned into "rice pudding", the name of this dessert came to be called "güllaç". According to Arif Bilgin's book of Ottoman Palace Cuisine, Güllaç was first consumed in the palace in 1489 during Ramadan because it was a milky dessert.

It's not custard. It can be decorated with cherries or sweet fruits.
however it is mostly decorated with cherries.
this makes it look sweeter and more beautiful.
It is among my favorite desserts.
I advise you to try!!!!

RECIPE, Ingredients for Güllaç Recipe.
3 liters. Milk.
3 cups granulated sugar.
1 packet of vanilla.
2 cups of walnuts.
-To better understand the recipe, you can check it on youtube :)

BAY BAY SEE YOU SOON

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1 octopus of about 2 kg
4 or 5 potatoes
Coarse salt
Peppers
Extra virgin olive oil

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By Prado (Pablo Neruda/ Teacher Anige)

Salmorejo recipe

Ingredients

1. Four tomatoes

2. 100gr of bread

3. Olive oil

4. Garllic

5. Salt

6. Two boiled eggs

Steps

1. Cut the tomatoes and beat with the mixer. Add the bread, garlic, salt, oil and beat again.

2. The mixture is put in the fridge for 3 hours.

3. The eggs are boiled and allowed to cold.

4. Prepare our mixture in a small bowl, add the cuted egg and add two or three drops of olive oil. Cut ham and add it too.

FINISH

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by zeyd ( Rosa Parks )

Ingredients:

200 g  Dark chocolate
60 g Powdered sugar:
30 g Wheat flour:
60 g Unsalted butter:
2 Egg
10 g Icing sugar:
Recipe Instructions:

STEP 1

Preheat the oven to 210 ° C (th. 7).
Melt chocolate and butter separately in the microwave.

Step 2Mix the sugar and the flour. Incorporate the eggs, then the chocolate and the butter. Mix and pour into a non-stick mold.

STEP 3 : Bake for 15 to 20 min at 210 ° C (th. 7).

STEP 4 Stick a knife blade in the cake to check doneness: if the blade comes out dry, your cake is done.

Step 5 Let stand 20 minutes, unmold, then sprinkle with icing sugar for decoration!

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by zeyd ( Rosa Parks )

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by sedef
ingredients :
-250 g four

-4 egg

-1\2 L milk

-one pince of salt

-2 table spean sugar

- 50 g of melted butter

Recipe Instructions:

1) Put the flour in browl with salt and sugar

2) Put eggs in the middle of the mix

3) Start mixing it genly. When it become tick add the milk

4) Add the melted butter in the mix

5) Put a little of the mix in pan

6) Leave it cook intil one side is done and then turn it a round,do for rest of the mix and then BONNE A PETIT !

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By Marceline (Rosa Parks)
Ingredients:

sweet shortcrust pastry

250g of flour

125g of butter

1 egg

80g of sugar

1 pinch of salt

750g of stawberry around

Recipe Instructions:

1 prepared the pastery the leave put a 20 à 30 minutes

2 prepared the cream pastry a leave cold

3 bake the pastry during 15 min around à 180° .Laisser leave 1 h

4 wash the stawberry rapidly

5 spread the cream pastry left the stawberry

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By amdjed(Rosa Parks)
| Ingredient: 1 oignon and vegetal oil, 4 bits 100g of raped cheese  2 tea spoons of curry salt
| Recipe Instructions:
preparations 10 min boil 22 min

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By Alicia (Rosa Parks)
Ingredients:

-1 Egg

-85gram Sugar

-85gram Unsalted butter

-150gram Flour

-100gram Chocolate chip

-1 sachet Vanilla sugar

-1 teaspoon Baking powder

-1 teaspoon Salt

Recipe Instructions:

1: Soften the butter,then knead the butter with the sugar.

2:Add egg and vanilla sugar.

3:Pour the flour,the baking powder,the salt and the chocolate chip,then mix.

4:Grease a slab then shape walnut of pastry.

5:Do bake 8 minutes or 10 minutes at 180°C.

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| Ingredients:Tiramusu for 6 -24 sponge finger -1 sachet vanilla sugar - 100g brown sugar -3 eggs -250g of mascarpone -50 cl black coffee sugar-free -30g cocoa bitter

| Recipe Instructions: 1-Separate the whites some yellows eggs. 2-Mix the yellows with the brown sugar and the vanilla sugar. 3-Add the mascarpone with the whisk. 4-Beat the eggs whites until stiff and the incorporate carefully at the spatula at mixing previous. Book. 5-Moisten the biscuits in the coffee rapidly before some wallpaper the bottom of the dish. 6-Tuck with a layer of cream at mascarpone then repeat about it alternating layer of sponge and layer of cream some finish by that last. 7-Dust of cocoa. 8-Put with fridge 4 hours minimum and finally taste chilled. Before serving, sprinkle the tiramisu with bitter cocoa or chocolate shavings

| Ingredients:Tiramusu for 6 -24 sponge finger -1 sachet vanilla sugar - 100g brown sugar -3 eggs -250g of mascarpone -50 cl black coffee sugar-free -30g cocoa bitter

| Recipe Instructions: 1-Separate the whites some yellows eggs. 2-Mix the yellows with the brown sugar and the vanilla sugar. 3-Add the mascarpone with the whisk. 4-Beat the eggs whites until stiff and the incorporate carefully at the spatula at mixing previous. Book. 5-Moisten the biscuits in the coffee rapidly before some wallpaper the bottom of the dish. 6-Tuck with a layer of cream at mascarpone then repeat about it alternating layer of sponge and layer of cream some finish by that last. 7-Dust of cocoa. 8-Put with fridge 4 hours minimum and finally taste chilled. Before serving, sprinkle the tiramisu with bitter cocoa or chocolate shavings

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By béni (Rosa Park)
Ingredients:Tiramusu for 4
-24 sponge finger
-1 sachet vanilla sugar
- 100g brown sugar
-3 eggs
-250g of mascarpone
-50 cl black  coffee sugar-free
-30g cocoa bitter

Recipe Instructions:
1-Separate the whites some yellows eggs.
2-Mix the yellows with the brown sugar and the vanilla sugar.
3-Add the mascarpone with the whisk.
4-Beat the eggs whites until stiff and the incorporate carefully at the spatula at mixing previous. Book.
5-Moisten the biscuits in the coffee rapidly before some wallpaper the bottom of the dish.
6-Tuck with a layer of cream at mascarpone then repeat about it alternating layer of sponge and layer of cream some finish by that last.
7-Dust of cocoa.
8-Put with fridge 4 hours minimum and finally taste chilled.

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By wayne(Rosa Parks)  Ingredients: 1/2 kg water leaf (or spinach) 1/2 kg eru 1 kg beef 1/4 kg smoked fish 1 cup ground crayfish 1 cup palm oil Salt and cube to season pepper to add taste

Recipe Instructions:
Wash the cow skin, fish and meat.
Start by boiling the cow skin then add the beef and salt. This takes about 20 mins.
Add both vegetables in bits at the same time. Stir to mix well.
Add crayfish and oil and pepper and cube. Allow it to cook for 15 mins.
To keep it green, do not cover the pot once you put in vegetables.
then
Place the pot on the fire and stir through out till it changes color and doesn't smell raw.
Form into balls and serve with the eru.
Enjoy your eru
you can eat it with fufu, water fufu and plaintain

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de thiane Rosa Parks

ingredients:

-2 eggs
-60g of flour
-60g of starch
-80g of sugar
-100g of often butter
-1 teaspoon of yeast
-1 drop of extract vanilla
-120g of cream cheese
-60g of icing sugar

recipe instructions:
1
preheat the oven at 180° .put 100g of soften butter with 80g of sugar.Add 2 eggs  and 1 drop of extract vanilla mix until the dough is fluid.When the dough is fluid put the flour on the dough in a boll and add 60g of starch and 1 teaspoon of yeast.
2
Pour the dough into 6 boxes
and put it into a plate and cook it for 20 or 25 min

how to do the crème:
whip the crème chee with 50g of sugar and mix it all!

now you ca doo the decoration
like this
😇BON APPETIT😘

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de Khalil (Rosa Parks)
Ingredients:

paste
meatball
several rectangular pan
good hand control

Recipe Instructions:

To make Mandishe, you must first spread the dough until it is not too thick. Then, you have to cut the dough into several small rounds to put small balls of meat. Then, you have to close the ast in the shape of a Chinese ball. Finally, transform the past in Chinese ball shape. Then, put the 1st rectangular saucepan filled with the water on the baking sheet. Finally, put the 2nd rectangular saucepan filled with the Mandishe (he must not have one on another) on the 1st rectangular saucepan on put on fire. Fair, if you want more at once, you can put several rectangular saucepan filled with Mandishe.

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De Maëla

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Découvrez cette recette facile de crêpes, très rapide à préparer. Une recette simple qui, grâce à sa quantité d'œufs, ne nécessite aucun repos de la pâte (vous pouvez adapter le volume des ingrédients selon le nombre d'œufs que vous avez, les crêpes seront aussi parfaites avec 1 œuf, ou 2 œufs). À préparer à la Chandeleur, pour un brunch ou à tout moment que l'envie vous prend.

Préparation

1. 1 Mettez la farine dans un saladier avec le sel et le sucre.

2. 2 Faites un puits au milieu et versez-y les œufs.

3. 3 Commencez à mélanger doucement. Quand le mélange devient épais, ajoutez le lait froid petit à petit.

4. 4 Quand tout le lait est mélangé, la pâte doit être assez fluide. Si elle vous paraît trop épaisse, rajoutez un peu de lait. Ajoutez ensuite le beurre fondu refroidi, mélangez bien.

5. 5 Faites cuire les crêpes dans une poêle chaude (par précaution légèrement huilée si votre poêle à crêpes n'est pas anti-adhésive). Versez une petite louche de pâte dans la poêle, faites un mouvement de rotation pour répartir la pâte sur toute la surface. Posez sur le feu et quand le tour de la crêpe se colore en roux clair, il est temps de la retourner.

6. 6 Laissez cuire environ une minute de ce côté et la crêpe est prête.

7. Répétez jusqu'à épuisement de la pâte.

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Découvrez cette recette facile de crêpes, très rapide à préparer. Une recette simple qui, grâce à sa quantité d'œufs, ne nécessite aucun repos de la pâte (vous pouvez adapter le volume des ingrédients selon le nombre d'œufs que vous avez, les crêpes seront aussi parfaites avec 1 œuf, ou 2 œufs).

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de Mohamed G (Rosa Parks)
ingredient:
egg

recipe instructions:
Wash egg,
then boil water,
Put egg in water,
leave for 2 minutes,
then take out egg a water,
and eat.

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By Elisé (Rosa Parks)
| Ingredients:
4 egss
1 glass to cofee cocoa in powder 1 package of biscuit boudiors 375.g of Mascarpone Galbani Amaretto or Rhum

| Recipe Instructions:  1-beat the sugar in powder with the welloy egs 2-mix the Marscarpone Galbani until well get an surface smooth. Stock the mix of cool 3-Beat the whites to snow, beating them briskly with a whisk and spatula into the mascarpone and egg yolks made in the previous step of the operation. 4-To make your stiff egg whites, add a pinch of salt. 5-Place half of the coffee soaked cookies quickly, and optionally a spoonful of Amaretto, on the bottom of a dish to make the first layer. 6-Cover the cookies with a layer of mascarpone cream with half of the preparation. 7-Place a second and final layer of coffee-soaked boudoir cookies. 8-Cover with the last layer of mascarpone cream, i.e. the second half of the preparation. 9-Place in the refrigerator for a minimum of 4 hours (ideally 24 hours), the time it takes to cool. 10-Before serving, sprinkle the tiramisu with bitter cocoa or chocolate shavings

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Asturian fabada is a typical Spanish recipe that comes from Asturias. Take
- Fabes from La Granja
- Onion
- Galic cloves
- Asturian chorizo
- Asturian Blood sausage
- Salty pork shoulder
- Bacon
- Leaf laurel
- Extra Virgin olive oil
This recipe is eaten in all regions if Spain and is deliciosa.

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'ilhan yannis

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🥖 Doriane Carré / Chloé Journiac and Chloé de Péchy
The bread it's verry good !;😋

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I love it

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ù

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It's very delicious
Lucie et Léa

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(ilhan yannis)
it's very good

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Lucie et Léa

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Chloé de pechy/Chloé Journiac/Doriane Carré

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I love macarons ! My favourite flavour is vanilla ! ( Amélie)

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Selon nos informations, cette recette est compatible avec les régimes suivants : végétarien, sans gluten, sans lactose

Le pas à pas photos vous accompagne pendant la réalisation de la recette

Voir le pas à pas

Ingrédients

Ustensiles

Ingrédients

ustensiles

Techniques utilisées

Monter les blancs en neige

Voir la video

Préparation

1. Commencer par mixer le sucre glace avec la poudre d'amande dans un mixeur. Passer au tamis (il faut que la poudre soit la plus fine possible, enlever les impuretés).

2. Battre le blanc en neige et ajouter les 10 g de sucre, et le colorant, peu à peu en mixant jusqu'à ce que les blancs soient bien figés.

3. Ajouter le sucre glace + les amandes en poudre au blanc en neige et mélanger délicatement avec une spatule afin de "casser" un peu les blancs.

4. Mettre la pâte à macaron dans une poche à douille et faire des petits tas sur une plaque recouverte de papier sulfurisé puis laisser reposer les macarons pendant 15 min.

5. Préchauffer le four à 140°C (thermostat 4-5) avec une plaque à l'intérieur pour qu'elle chauffe.
Enfourner la plaque de macarons sur la plaque déjà chaude pour 10 min de cuisson chaleur tournante et porte entrouverte.

6. Une fois cuits, sortir la plaque du four, et verser un peu d'eau sous la feuille de papier sulfurisé. Cela va dégager de la vapeur qui permet de bien décoller les macarons.

7. Il ne reste plus qu'à les fourrer avec la ganache de votre choix ! Par exemple, chocolat blanc ou crème au beurre.

8. Bon appétit !

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Selon nos informations, cette recette est compatible avec les régimes suivants : végétarien, sans gluten, sans lactose Le pas à pas photos vous accompagne pendant la réalisation de la recette Voir le pas à pas Monter les blancs en neige Voir la video Commencer par mixer le sucre glace avec la poudre d'amande dans un mixeur.

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this is the recipe for making pancakes:
2 1/2 cups flour
2 tablespoons sugar
1 1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs, separated egg yolks and whites
2 cups buttermilk
1/2 cup milk
10 tablespoons unsalted butter, melted and cooled  Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl.
In a separate smaller bowl, whisk the egg yolks (yellow part of egg), buttermilk, and milk.
Melt the butter on low heat in a saucepan and let cool.
Add the milk mixture into the saucepan with the melted butter, which should be cooled butter and whisk until well combined.  Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined.
Add the egg whites and stir just until a thick batter is formed. Set aside for 5-10 minutes.  Heat a large skillet over medium-high heat. When hot, add a little bit of oil if you are not using a non-stick pan.
After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a ladle to drop in a heaping spoonful of pancake batter.  The batter will spread into a pancake about 7 cm wide. Cook for about 2 1/2 minutes.
When the bubbles that form on the edges of the pancakes look dry and airy and if the pancake is golden brown underneath, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.

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200 g flour
130 g of water
130 g semi-salted butter
140 g of caster sugar
2 g baker's yeast
1 pinch of salt
recipe

1 In the bowl of the food processor, put the water, flour, baking powder and salt and turn over for a few minutes (by hand: in a bowl, form a fountain with the flour and add the water, salt and the yeast). Form a ball with the dough. Then cover it with a clean cloth and let stand 2 to 3 hours in the refrigerator.
2 On a floured work surface, roll out the dough to form a square of about 20 cm on the side. Then, flatten the softened butter in a size a little smaller than that of the dough and put it in the refrigerator for about ten minutes. Then place it in the center and sprinkle with sugar.
3 Bring the 4 edges of the dough towards the center, so as to enclose the butter and the sugar in the dough. Roll out the dough with a rolling pin, trying to give it a rectangular shape. Fold it in 4 like a handkerchief and turn this dough a quarter of a turn. Then unfold and fold in 4 again as before.
4 Roll it on itself to form a large sausage then cut sections of 2 good cm. Then place them in silicone muffin prints. Moisten the surface with a brush wet with water.
To finish
Bake the kouign-amann in a preheated oven at 220 ° C (th. 7-8) for 20 minutes. They should be golden brown. Serve them lukewarm, they will only be better.

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Step 1. Mix the yeast with hot water. ...
Step 2. Add the rest of the flour, sugar, salt and hot milk. ...
Step 3. Roll out into a square. ...
Step 4. Fold in three. ...
Step 5. Make the croissants. ...
Step 6. Make 10cm x 15cm x 15cm triangles. ...
Step 7. Get up for an hour.

( Léane et Kylian )
bye

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Breakfast Burrito by Khadija Sisse (Rosa Parks)

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Breakfast Burrito by Khadija Sisse (Rosa Parks)

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Ingredients:

3 eggs

1sausage

2patos

1potato

salt and pepper

10g of chesses

STEPS:
First add the eggs in the pan
Then cut the sausage in the pan
add salt and pepper
Let cook after add 10g of cheese
Cut some potato add it with the eggs
Remove the egg from the pan then warm up a tortilla for 10 sec
Then put the eggs on tortilla

Add a little bit of hot sauce

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INGREDIENTS
-1kg of ripe tomatoes
-1 green pepper
-1\2 onion
-1 clove garlic
-1\2 cucumber
-1\2 red pepper (optional)
-1 slice of bread
-2 tablespoons of white wine vinegar
-Cold water
-Olive oil to taste
-Salt

ELABORATION
1-Wash the tomatoes and green pepper well.
2-Cut the tomates into quarters and put them in a bowl.
3-Remove the stem and seeds from the green pepper and cut it into thick slice . Peel the cucumber and cut it into 4 parts. Peel the garlic and also the onion, and cut it into 4 parts.
4-It is time to add the vinegar, oil and salt. Activate the mixer for a few seconds and try it to rectifi the salt, vinegar or oil.

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Ensaladilla Rusa by Raul Prieto Vernalte

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Ensaladilla Rusa by Raul Prieto Vernalte

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INGREDIENTS

-1kg potatoes
-4 eggs
-1 large carrot
-2 cans of tuna(160g)
-200g frozen peas
-600g mayonnaise
-Olives to decorate
-Bell pepper to garnish
-Salt

ELABORATION

1- In a saucepan we put water to boil; When it has boiled, add the eggs and cook for 10 minutes. We remove from the water, remove the shells and reserve.

2-At the same time, in another casserole, boil water with two teaspoons of salt; Add the potatoes whole and in their skin, along with the carrot, whole and peeled. Let it cook for about 30 minutes, this depends on the size of the potatoes.

3-When about 20 minutes have passed, we check if the potato is cooked by pricking it with a fork. Remove the potatoes and carrots from the pan, heat, peel and dice.

4-In another casserole, add a teaspoon of extra virgin olive oil and cook the peas with a little salt for a couple of minutes until tender.

5-In a large bowl add the potatoes and diced carrots. Next we add the eggs. Traditionally, only the white cut into pieces is added, and the yolk can be used grated to decorate. You can also chop the whole egg if you prefer.

6-Add the peas, the well drained tuna and the mayonnaise. If you dare, you can even make a homemade mayonnaise and if someone in the family suffers from an egg allergy, try our lactose recipe.

7-We mix everything well, we give the shape that we like the most to our salad and decorate on top with grated egg yolk, olives and piquillo peppers.

8-We put it in the fridge overnight, then we serve it and eat

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by Carine

ingredients :

- 200g of dark chocolate

- 125g of butter

- 100g of flour

- 10g of baking powder

- 4 eggs

- 200g of icing sugar

- 1 pince of salt

Recipe Instructions:

- Cut the butter and chocolate in little pieces and melt then together

- Add the flour and baking soda to the melted chocolate

- In a saparet bowl mix the yellow of the egg ,the sugar and then add the chocolate mix

- in a nother bowl beat the egg white until it's stiff with a little bit of salt , add the chocolate mix and mix it gently

- put the mix in a dish ,

- pre-heat the oven on 180°C and leave the mix in the oven for about 20 to 25 minutes.

and then  your  chocolate cake is ready !

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Galician octopus by Marta Hurtado de Andrés.

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Galician octopus by Marta Hurtado de Andrés.

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INGREDIENTS
-Fresh or already frozen octopus
-2 kg Galician potato
-1 kg Peppers
-Extra virgin olive
-Coarse salt

ELABORATION
1-Thaw the octopus the night before in a medium saucepan in the refrigerator.
2-Once thawed and when it is time to prepare it, fill a large pot with water, add a medium onion, bay leaves and a pinch of salt.
3-When the water is boiling, you will "scare the octopus" so that the animal will not lose its skin when it is cooking.
4-Take the octopus by the head and put the tentacles in the water for a few seconds, taking care not to burn your fingers, take it out, and repeat this process two more times (three in total).
5-Once "scared" let it cook in the pot for about 30-40 minutes, depending on its size.
6-Meanwhile, in another smaller pot, bring the peeled and chopped potatoes to a boil. When they are cooked, remove them from the heat.
7-Once the octopus is cooked, remove it from the water, let it rest for a while and chop it into pieces with a knife or kitchen scissors.
8-Finally on a plate, or a wooden board, put the chopped potatoes and octopus, add sea salt, paprika and a lot of olive oil.

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INGREDIENTS
•Minced meat.
•Onion.
•Egg.
•3 cloves of garlic.
•Fresh parsley.
•Salt.
•Pepper.
•Mustard salt.
•Olive oil.

STEPS TO FOLLOW
1-Chop the onion and the fresh parsley.
2-We put all the ingredients in a bowl.
3-Mixed and knead everything.
4-We give it the shape of the burger.
5-Fried them in the pan.
6-We took them out of the frying pan.
7-Put them in the bread, add onion, lettuce, tomato and cheese.
8-Eat the burger.

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Lucía Fernández Gutiérrez.

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KEMALPAŞA DESSERT

Kemalpaşa Dessert is a dessert type that started to be produced in small dairies in the Mustafakemalpaşa district of Bursa. It still reaches production amounts of up to 1 million pieces per day in nearly 15 facilities. It is generally consumed during Ramadan.

Ingredients for Kemalpaşa Dessert Recipe
1 egg
1 teacup of oil
1 tea glass of yogurt
1 cup of rice
1 packet of vanilla
1 packet of baking powder
1 cup
For the sherbet:
3 cups of water
3 cups powdered sugar
1 teaspoon lemon juice

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FULYA MELEK CEYLAN BARIŞ MANÇO SECONDRY SCHOOL 7/E
Izmir Bomba (DESERT)
INGREDİENTS
1.5 cups flour
1/2 cup of warm water
1/2 tea glass of oil
1 tablespoon of sugar
1 packet of vanilla
300 grams of chocolate cream

Key Point of Izmir Bomb Dessert Recipe
If you wish, you can keep the chocolate cream in the fridge and let it cool.

How to Make Izmir Bomb Dessert Recipe?
Before you start making your dessert, turn on your oven at the highest level. Spread baking paper on the baking tray.

Let's take warm water, oil, sugar and vanilla into the kneading bowl and gradually add flour and mix.

When the dough is recovered, continue to knead it with your hands.

Cover the dough and let it rest for 20 minutes.

Take the resting dough on the counter and roll it up with your hands. Divide the dough into 15 pieces.

Roll the dough into meringue. Open the meringues you have prepared one by one with the roller.

Put a teaspoon of hazelnut cream with cocoa into the dough and collect it like a bundle.

Cut off the excess dough and turn it over and place it on the tray.

Put the desserts you have prepared in the oven with a 220 degree fan and cook for about 6 minutes.

You can serve as you wish. Bon Appetit.

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Spain, Seville
Ingredients
For 10 people
Extra virgin olive oil for the dough
70 ml
Lemon peel to flavor the oil
Sugar for dusting
Honey to bathe them
Anise seeds or Matalahúva to taste
White wine
70 ml
Abundant extra virgin olive oil to fry the pestiños
Wheat flour 250 g
How to make Andalusian pestiños
We start by flavoring the oil for which we heat it in a pan with a piece of lemon peel inside. Once it has browned and the oil is very hot, remove the peel and add the aniseed. We turn off the heat and let the oil cool down to room temperature.

Put the flour in a large bowl and mix it with the cold oil mixed with the white wine. Knead, mixing well until a fine dough is obtained that comes off the walls of the container, then leaving the dough to rest for half an hour covered with a cloth.

Roll out the dough until it is about the thickness of a coin. Then it is cut into strips of about 4 cm and then into squares. We transform each square into the classic pestiño, folding the ends inwards and gluing them with a drop of water. We let them rest for 30 minutes before frying them.

Heat a frying pan with plenty of oil and fry the pestiños in batches, turning them over so they are evenly browned. When they are well fried, drain the pestiños on kitchen paper and go through a mixture of honey with a few tablespoons of water, heated briefly on the fire or if you prefer, sprinkle them with sugar.
ready to enjoy :))))😁😁❤❤✌✌

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Ingredients
·400gr of round rice
·800ml of fish broth
·1large or 2 medium cuttlefish
·12 prawns
·

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Ingredients
•    2 cloves garlic
•    250 gr. of cucumber
•    Cubed crustless day-old bread (50 gr./2 cups)
•    1 kg. of ripe tomatoes
•    50 ml. of olive oil (about 1/4 cup /3-4 tablespoons)
•    1 tablespoon of salt
•    1 l. of water
•    1 cup of cold water to soak the bread
•    100 gr. of green pepper
•    Optional: vinegar, eggs, iberico ham.

Soak the bread in a medium bowl of cold water for about 15 to 20 minutes.

Meanwhile, remove the seeds of the pepper and cut out the core parts of the tomatoes in addition to the seeds. Mince the garlic, slice the cucumber and the pepper and cut the tomatoes. Introduce them into the glass of the blender. Drain the bread and mix it with the oil and half of the water. Season with salt. Blend all the ingredients together and pass them through a colander using the other half of the water to help you.

Cover the bowl and refrigerate until chilled (a couple of hours).

You can serve the gazpacho garnished with some croutons, a diced boiled egg, a little virgin olive oil and diced Iberico ham.

What’s your favourite Spanish recipe?

Hope you enjoy it!

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Elifnur Akpınar Barış Manço secondary 7/D
Magnolia Recipe:
1 liter of milk
1Glass of granulated sugar
1Egg yolk
1Tablespoon flour
3 tablespoons starch
1Vanilla
1Pack of liquid cream
2 packs of burqa biskuvi
1 cup ground hazelnuts
Strawberry

Milk, sugar, egg yolks, flour and starch are taken to a suitable saucepan and stirred continuously until they boil on the stove.
After boiling, we cover the bottom by adding vanilla.
Then we stir occasionally to ensure that the first temperature is released.
We beat with the mixer for three minutes, adding 1 box of liquid cream.
We pass the burqa biscuits through the rondo.
We put it in a bowl and mix it with the nuts.
We divide our strawberries into three.
Beer in suitable glasses first after burqa biscuits

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black rice

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《Esma Dileç 8.H Barış Manço Secondry School》

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《Esma Dileç 8.H Barış Manço Secondry School》

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KISIR

İNGERDİENTS
-2 cups

thin wheat

-1.5 cups

hot water

-2 tablespoons

tomato paste

-1 tea glass

olive oil

-1 teaspoon

salt

-1 teaspoon

chili peppers

-2 pieces

lemon juice

-1/2 tea glass

pomegranate syrup

-6 branches

fresh onion

-1/2 bunch

parsley

-1/2 bunch

fresh mint

Kısır-step-1
Put 2 glasses of fine bulgur in a large bowl. Add 1.5 cups of hot water on it.

Kısır-step-2
Cover it with stretch film and wait for the buurs to swell. After the bulgur is swollen, mix it well so that it becomes grain.

kısır-step-3
Add 2 tablespoons of tomato paste and 1 tea glass of olive oil on it.

kısır-step-4
Add 1 teaspoon of salt, 1 teaspoon of chili pepper, the juice of 2 lemons and half a tea glass of pomegranate syrup.

KISIR-step-5
Finally, add 6 sprigs of fresh onion, half a bunch of fresh mint and parsley and mix it, and it is ready for sterile servic

KISIR-step-6
You can serve it with lettuce or with the ingredients you want. Bon Appetit!

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Irem olgun 7-I barış manço secondary school.
Teh dishes and beverages that go together.                        Turkis coffe and delinght;
Turkish eat and match türk-is delinght with coffe.There are  varieties of turkis delinght  with pistachio roadster hazelnut,rose and plain turkish delinght.Wit mastic ,milky plain, rose and turkish  delinght  scented form.
Dried beans  and rice;
Dried beans and rice are  a very developed dish  in turkey.When cooked at home in turkey it is made with cacık in addition to dry beans  and rice.

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ESİN AKSOY 8/B BARIŞ MANÇO SECONDRY SCHOOL

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ESİN AKSOY 8/B BARIŞ MANÇO SECONDRY SCHOOL

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ŞEKERPARE dessert

İngredients  for making
2 eggs
125 grams of butter
1 tea glass of vegetable oil
1.5 tea glasses of semolina
1 tea glass of powdered sugar
1 packet of baking powder
1 packet of vanilla
As much flour as you get
For the sherbet:

4 glasses of water
3 cups sugar
Half a lemon




How to make delicious Şekerpare recipe?
To make Şekerpare, first separate the yolk from the eggs.
Mix the whites, the other egg, butter, oil, semolina and powdered sugar thoroughly.
Add the vanilla and swelling powder.
Finally, add flour gradually to get a dough that is soft like an earlobe.
Take large pieces of egg from the dough and place them on a tray. Brush the egg yolk on it and scratch it with the back of the fork.
After setting your oven to 180 degrees and heating a little, put the tray in the oven. Take your browned sugar pieces out of the oven.
In the meantime, mix water and sugar in a pot and start cooking the sherbet. After it starts to boil, add lemon juice 10 minutes later. After boiling for 5 more minutes, turn off the gold and warm.
When you pour the sherbet over desserts, it should be warm. You should wait for the first temperature of the desserts to pass. After pouring the sherbet, wait for it to pull without covering it. Then you can decorate and serve as you wish.
Sekerpare recipe
dessert recipes
sherbet desserts

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AYŞENAZ SİPAHİ    BARIŞ MANÇO SECONDARY SCHOOL   7/I

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AYŞENAZ SİPAHİ    BARIŞ MANÇO SECONDARY SCHOOL   7/I

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🍒ASHURA DESSERT
❤250 grams of wheat
❤4.5 litersof hot water
❤100 grams of rice
❤1 orange peel
❤1 lemon peel
❤2 medium apples
❤4 tablespoons of raisins
❤1 cup chickpeas
❤1/2 cup raw almonds
❤2 tablespoons of currants
❤1 handful of hazelnuts
❤1 handful of walnuts
❤10 dried apricots
❤900 grams of granulated sugar
❤10 cloves
❤1 glass of water
🍍TO DECORATE
💛1 pomegranate
💛1/2 cup powdered pistachios
💛1/2 cup of pistachio nuts
💛5 dried figs
💛2 tablespoons of cinnamon
💛1 tablespoon of sesame seeds
💛1/2 cup raw almonds
💛1/2 cup hazelnuts
💎COOKING SUGGESTION
💙you can use the apple and orange peel(we do not use the pulp part because it disperses)to increase the variety of the ashura materiel and to give it a pleasant aroma.It will become more thick as it cools and waits.However,if you think that the ashura you take from the stove is dark,you can increase the amount of hot water you will use.
🍑HOW IS IT DONE ?
💕transfer the 250 grams of wheat,which you washed thoroughly with plenty of water,into a deep and wide saucepan.
💕add 1 liter of hot water on it,cover halfway and leave to cook for half and hour on low heat.
💕add 1 liter of water over the dranied wheat ant continue to cook the wheat on low heat for another 1 hour.
💕at the end of 1 hour,add 100 grams of rice,1 orange and lemon peel and 1.5 liters of water,turn off the head and leave to rest at room temperature for 3 hours.
💕add 1 liter of hot water to the mixture, which has rested at room temperature for 3 hours,and immediately add 2 peeled diced apples and 4 tablespoons of raisins and mix well.
💕add 1 cup boiled chickpeas and 1 cup boiled dried beans to the mixture and take care to mix with a wooden spoon occasionally after the ingredients you put in.
💕consecutively add half ad glass of raw almonds,2 tablespoons of currants,1 handful of hazelnuts,walnuts and 10 dried apricots in the pan and mix.
💕after adding 900 grams of powdered sugar and cloves in a pot and 1 glass of water to the pot,cook for half an hour by constantly stirring on low heat,turn off the bottom of the stove and leave the ashura to warm for about 2 hours.Of course,do not neglect to stir your ashura occasionally during these two hours.The consistency of the ashura will be watery at first,do not worry about it,it will become thicker and will have a full consistency as time passes.
💕after the ashura is covered, transfer it to the service bowls with a scoop.
💕BON APPETIT. 🧁❤

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BAKLAVA DESERRT

It is made by placing walnuts, pistachios, almonds or hazelnuts between thin doughs, depending on the region. It is generally flavored with sugar syrup. Baklava, which is in the kitchens of many nations, is also owned by many nations. Since the development date of baklava is not kept, the evidence is uncertain, but the evidence shows that it is a dessert of Central Asian Turkish origin. The pastry with layered pastries by the nomadic Turks who know phyllo as their basic food by putting various doughs between the doughs that have been opened and cooked one by one are considered the origin of baklava. Wheat has been used as the main ingredient since agriculture is without water in Central Asia. Baklava bundle comes from the word "Baklahu" which means dough dessert. At first, only baklava with walnuts was produced, and as the main material came to Anatolia, pistachio was also used as the main ingredient. Over time, it took its present form in Topkapı Palace. At the same time, it was also mentioned in the records of Ottoman history that the Ottoman Sultans offered baklavas to the janissaries on the 15th of Ramadan every year, and this ceremony was called the Baklava Procession. When you say baklava in Turkey, the city of Gaziantep comes to mind. The material used in Gaziantep baklava is pistachio.

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2g
Zeynep Kekeç Barış Manço Secondry School 7A 
TRİLEÇE 
4 glasses of milk 
1 tea glass of sugar
1 pack cream

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YAYLA SOUP

Yayla soup or yoghurt soup is a soup whose most important ingredient is yogurt. It is prepared and consumed in its region of Turke
Add yogurt, egg, salt, flour and a glass of water to 1 bowl and whisk well. Take some water with a scoop of softened rice and pour it into your yogurt mix. After mixing for a while, add it to the pot. Then mix quickly.

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DONER

The history of doner kebab, discovered in the Ottoman Empire, goes back to the 17th century. In the first doner kebabs, slices of spicy meat were placed in a horizontal bottle like in Cag Kebab. Making doner in vertical skewers started after the 1850s. Bursa city of Turkey is generally accepted as the birthplace of doner kebab made on vertical skewers.  According to Yavuz İskenderoğlu, his grandfather İskender Efendi is the inventor of the doner kebab with a vertical bottle. When İskender Efendi was a child, he thought of passing the lambs cooked in his father's restaurant to a vertical bottle instead of horizontally. Vertical kebab was successful and years later it became known as doner kebab. [5] However, Hamdi Usta from Kastamonu may have invented the vertical doner kebab in the 1830s.

The similar of doner in Arabic cuisine is called shawarma. Shawarma, which has been performed on different continents since the 1930s, has since been sold in Mexico by Lebanese immigrants. It is thought that doner came to Greece with the population exchange in the 1920s. In time, doner kebab started to be sold under the name gyrios in Greece.

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BARIŞ MANÇO SECONDRY SCHOOL
LYİNG CHİCKEN BREAST
İngredients:
* 1 milk
* 1 cup flour
* 1 cup vegetable oil
* 1 cup granulated sugar
* 1 pack of sugar vanillin
İTS MAKİNG:
* Firs pour 1 cup and 1 cup of liquid intıma saucepan and fry
* After roasting add the milk and mix nicely
* Then pour 1 cup granulated sugar and mix
* Then we mix them all together until they boil solidify nicely
* After boiling and solidifying we turn off the stove and add the sugar vanilla mix and pour it on plates
* and we chill and serve in the fridge for 1 or 2 hours
* Pour in the cinnamon on those can

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LAHMACUN
For the dough
5 water of flour
2 glasses of water
1 teaspoon salt
1 teaspoon of granulated sugar

For the mortar
2 red peppers
3 green peppers
2 onions
1 bunch of parsley
2 tomato
1 tablespoon tomato paste
1 tablespoon of pepper paste
1/2 teaspoon of paprika
1 teaspoon of ground red pepper
1 teaspoon of salt
1 teacup of oil
1/4 tea glasses of water
500 grams of ground beef
...

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Samira Ayas BARIŞ MANÇO SECONDARY SCHOOL 

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Samira Ayas BARIŞ MANÇO SECONDARY SCHOOL 

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*Lentil Soup Recipe*

Materials to make
1.5 cups of red lentils
4-5 glasses of hot water
1 potato
1 carrot
1 onion
2 cloves of garlic
4 tablespoons of olive oil
Cumin
mint
chili pepper
Black pepper
Salt

First, wash the lentils well and strain.
Peel and roughly chop the potatoes, onions and carrots.
Add olive oil to the pan.
Then add the onion and garlic and fry. Add the carrots and potatoes and fry for a few minutes.
Then put the lentils in the pan.
Add the water and spices and let it cook.
When the vegetables are soft, mix them in a blender and boil for a few more minutes.

Bon Appetit...

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BARIŞMANÇO SECONDARY SCHOOL

PASTA SALAD
Ingredients;
* A pack of pasta
* 3 bowls of yoghurt
* 2 glasses of boiled corn
* 1,5 glasses of marinade
* 1 cup of dill (optional)
* 4 tablespoons of mayonnaise

*FABRICATION*
* We put water in a suitable saucepan and let it boil on the stove.
* Let's put a packet of pasta in boiling water and make it happen.
* Let's take the pasta in another bowl and let it cool.
* While the pastas are cooling, let's cut the pickles into cubes.
* After chopping the pickles in cubes, mix them with the corn and chopped dill.
* Let's add yogurt into the cooled pasta and mix it well.
* After mixing well, add the mayonnaise and the mixed garnishes and mix well.
* The macaroni salad that we have mixed thoroughly is ready to serve...

*** ENJOY EVERYONE ***

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Zeynep Kekeç Barış Manço Secondry School 7A 

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Zeynep Kekeç Barış Manço Secondry School 7A 

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TRİLEÇE
4 glasses of milk
1 tea glass of sugar
1 pack cream

For the above
1 pack of whipped cream
1 tea glass of milk

Caramel
1 glass of sugar
2 glasses of water
1 tablespoon of starch ( take it a litte )
1 teaspoon of butter

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Zeynep Kekeç Barış Manço Secondry School 7A

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Zeynep Kekeç Barış Manço Secondry School 7A

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MENEMEN
Menemen is a turkish flavor. A very populer and eaten meal.
3 long green peppers
1 medium onion
2 tablespoons of margarin
3 tometoes

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Melisa Esra EFİL Barış Manço Secondary School 7/B

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Melisa Esra EFİL Barış Manço Secondary School 7/B

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SÜTLAÇ
İngredients:
One liter milk
Two tea glasses of rice
One liter of water
Three tablespoons of rice flour
One and a half-two glasses of granulated sugar
One glass Milk
Cinnamon
Fabrication:
First, wash the rice well and put it in the pan.Add a liter of water on it and boil it.When it boils, reduce the stove and continue cooking for a little more. Do not neglect to stir occasionally while cooking.
When the rice is soft and the water is absorbed, add the milk and cook by stirring frequently until it boils over high heat.When it starts to boil, reduce the heat and cook on low heat for twenty minutes.
Then add sugar, keep stirring and cook for another five minutes, then remove from heat.Add the vanilla to the cooked milk and mix a little more.
Bon Appetit...

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MERCİMEK ÇORBASI

‎1 cup red lentils‎

‎1 onion‎

‎1 tablespoon flour‎

‎1 carrot‎

‎half a tablespoon pepper or tomato paste (you can increase the color if you want it to be red or not use it at all)‎

‎Salt‎

‎1 teaspoon black pepper‎

‎half a teaspoon cumin (optional)‎

‎1 liters are‎

‎2 tablespoons oil‎

‎For the sauce:‎

‎2 tablespoons butter‎

‎1 teaspoon red powdered pepper

‎
‎How to Make Lentil Soup Recipe‎
‎

1. ‎For ‎‎the red lentil soup,‎‎ the oil is put in the pot and the chopped onions are roasted until slightly pink.‎

2. ‎Then the flour is added and continue to roast over a low heat.‎

3. ‎If the paste is to be used, the paste is added, after roasting, the diced carrots and the lentils, which are thoroughly washed and drained, are added.‎

4. ‎It is mixed with 1 lt of water on top and the lid of the pot is closed. Lentils and carrots are cooked over a low heat until tender.‎

5. ‎Once the soup is cooked, it is beautifully crushed with a hand blender.‎

6. ‎Black pepper, salt and optional cumin are added.‎

7. ‎If the consistency is dark, a stone is boiled by adding some water to you.‎

8. ‎Meanwhile, two tablespoons of butter are taken to a small pan, heated and taken from the heat by adding a teaspoon of red powdered pepper.‎

9. ‎After the lentil soup is taken into the serving bowl, it is served with a red pepper sauce and a slice of lemon.‎

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PIDE
Pide is a Turkish flavor.
MATERİALS
500 GRAMS GRAUND BEEF
5 GREEN PEPPERS
3 ONİONS
3 TOMATOES
1 PARSLEY
SALT , PEPPER , PULBIBER
ITS MAKİNG

1. ‎Knead the mince, pepper, grated onion, chopped tomatoes, parsley, salt, pepper and flakes in a suitable bowl. Let's open the consistency with about 1 teaspoon of water. We're ready for the pita.‎

2. ‎You can prepare your pita in your home with your own kneading dough or you can give it to the neighborhood bakery if you wish. Enjoy your meal.‎

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SİGARA  BÖREĞİ
‎Ingredients for Cigarette Pastry Recipe‎

‎Ready-made softball‎

‎Pastry curd cheese‎

‎Parsley‎

‎To fry:‎

‎Oil‎

‎How to Make a Cigarette Pastry Recipe‎
‎

1. ‎The rind is divided into 12 co-pieces in the form of triangles.‎

2. ‎Chopped parsley and cheese are mixed and the inner mortar is prepared.‎

3. ‎A spoonful of cheese mortar spreads on the lower end of each triangular rind.‎

4. ‎The edges of the rind are bent inward so that the material is not poured and wrapped in the form of soft rolls.‎

5. ‎If you close the tip by gently soaking it with water, your pastry will not open.‎

6. ‎The prepared pastries are cooked by turning them in hot oil.‎

7. ‎If you wish, you can store the pastries you will prepare in your free time in the freezer with a cupboard bag and fry as much as you want when you eat. Enjoy your meal...‎

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ALİ NAZİK
How To Make Ali Gentle Recipe?
Dec decolonize the aubergines and peppers in the oven for about 30 minutes, turning them at an interval of 200 degrees. If you want to fry, you can also do it on the stove and on the fire.
To prepare the minced meat mortar, put 3 tablespoons of butter and tablespoons of liquid oil in the pan and heat and add 1 tablespoon of chopped onion and 2 chopped village peppers and fry.
After the onions turn pink, add 400 grams of medium-fat mince and continue to roasting after releasing the juice.
Add 1 tablespoon tomato paste, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon thyme and flaked pepper, then mix again and remove from the stove.
Add 2 crushed garlic and 1 teaspoon salt in 1 bowl of straining yogurt and mix.
I transfer the eggplants and peppers I have roasted in the oven to a bowl and stretch them out and leave them for about 15 minutes.
Apply 1 tablespoon of lemon juice on it and knife well so that the eggplants do not peel and darken

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YAYLA ÇORBASI

For Highland soup, first the rice is washed and boiled in water until soft.
For the seasoning of our Highland soup, on the other hand, beat the egg yolks, yogurt, flour well in a bowl.
3 cups of hot water are added to the cooked rice, if there is no meat or bone broth.
1-2 scoops of the soup juice are taken slowly and added to the seasoning.
Lightly watered, this mixture is added to the soup, which is heated, and 1-2 Stone is boiled.
Add the last Salt, boil for a few more minutes and close the January.
Drizzle with dry mint melted butter for the sauce. Our Highland soup is ready to serve. Enjoy your meal.
Note: our soup can darken as you wait, you can adjust its consistency as you want by adding hot water before serving.

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AYRAN
‎Ingredients for Buttermilk Recipe‎

‎1 cup yogurt‎

‎Half a cup of milk‎

‎Half a cup of mineral water‎

‎1 cup cold water‎

‎1 teaspoon Salt‎

‎Buttermilk Recipe‎
‎

1. ‎First, let's put our yogurt in a suitable container. If you don't have home yogurt, you can use ready-made yogurt.‎

2. ‎Then let's add our other materials except water. Let's mix it with the blender until it has a homogeneous consistency. You can adjust the salt to your own.‎

3. ‎Let's continue mixing with the blender, adding the water. If you want your buttermilk to be darker and more fluid, you can gradually add cold water and adjust it to your palate.‎

4. ‎It's a delicious buttermilk. If you wish, you can sprinkle a pinch of dry mint on it or serve it with fresh mint.‎

5. ‎I got 4 cups of buttermilk with these measurements. You can adjust the rates by increasing them according to your number of people.‎

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TARHANA ÇORBASI
Tarhana is a dried food which consists of flour, yoghurt, tomato paste, tomato juice and red pepper. Traditionally, family elders like grandmothers, aunties and mums make tarhana and it is shared amongst family. The drying process of tarhana dough takes approximately 15 days. But you can find it in the supermarkets as well.

Tarhana is one of the most well known Turkish soups and it is really tasty. It is preferred especially in winter days. Tarhana soup is common in Central Asia and Balkans as well.

Since ancient times, Turks has always kept their food by drying them. So they find a way to keep yoghurt by making tarhana. The preparation of tarhana may vary from place to place. But let’s look at one of the common recipes:

*Place tarhana in a bowl with warm water in order for it to dissolve
In a cooking pot, melt butter.
*Then add tomato paste, granted tomato and tarhana.
*Add water gradually by stirring
*Add salt and keep stirring so that tarhana doesn’t stick.
:)

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PERDE PİLAVI:

Materials
1.5 cups baldo rice
2 spoonful butter
2 cups of hot chicken broth
1 boiled chicken leg
1 boiled chicken breast
3 tablespoons of peanuts
1 tablespoon of currant
1/2 teaspoon salt
1/2 teaspoon powdered red pepper
1/2 teaspoon black pepper
1/4 teaspoon of             How is it done?
Remove the skin from boiled chicken drumsticks and breast meat. Chop the chicken meats from which you have removed the bone parts in long thin pieces.

Soak the currants in lukewarm water. Wash the rice in plenty of water until it gives clear water, drain the excess water.

Melt the butter in a large-bottomed rice cooker. Add half the peanuts and roast over low heat.

Add the rice and fry it over low heat until it turns transparent. Add the remaining peanuts, salt, ground red pepper, black pepper, new spring and mix.

Add the currants that you washed in hot chicken broth and plenty of water and drained. Cook in the saucepan with the lid closed over low heat until it absorbs the water. Let it brew.

To prepare the dough to cover the rice; Put eggs, yogurt, olive oil and salt in a large mixing bowl. Add flour little by little and mix all the ingredients until they are collected. Knead until you have a thick dough that will not stick to the hand.

Generously grease the heat-resistant portioned containers you will use with butter. Press and place the unshelled almonds that you cut in half on the edges.

After dividing the egg dough you have prepared into four equal parts, roll it out with the help of a rolling pin so that it is not too thick. Place the dough in the molds with the edges hanging out. Be careful not to let the almonds fall off.

Add the chopped chicken meat to the brewed rice and mix from bottom to top. Divide the rice into molds and straighten them. Cover with pieces of dough hanging aside and apply butter.

Bake the curtain rice you have prepared in a preheated 190 degree oven for 30 minutes. After you take it from the oven, turn it over carefully and share it hot with your loved ones.

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HAMSİLİ PİLAV
Anchovies are beautifully extracted and their bones are cleaned and washed.
Anchovies are soaked in water and salt, lemon juice is added. In this way, the smell of anchovies does not sink into the rice. At least 20 minutes.
Currants are taken into a bowl and soaked in warm water.
Rice is washed and salt is added in hot water and left.
Put butter and liquid oil in the pan. Add onions and fry.
Add the peanuts and continue to fry.
The juice of the currants is filtered and added to the pot.
Add black pepper, allspice, salt.
Add the rice and add the juice and cook over low heat.
Add parsley and mix.
Borcam is well greased with butter and anchovies are lined up.
Add the inner mortar and line up the anchovies again.
Very little liquid oil is poured on it.
Bake in a 180 degree oven for 25 minutes until golden brown. I also wanted to Share our local food as a Rizeli. Enjoy your meal.

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TRALİÇE
TRALICE IS A VERY BEAUTIFUL MILKY DESSERT, A LIGHT DESSERT THAT YOU WILL LOVE VERY MUCH

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Kazandibi is milk sweet. It's a delicious sweet

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Turkish Coffee.DELICIOUS?????

Prepare the Turkish coffee in the coffee pot, first by following the order of coffee, then sugar and water if desired. Add 2 teaspoons of Kahve Dünyası Turkish Coffee and as much sugar as you want to the coffee pot. Then put 1 Turkish coffee cup cold drinking water for each cup

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ETLİ ENGİNEAR:

Materials
300 grams of ground lamb
350 grams of ground beef
2 onions
1 clove of garlic
1 tablespoon of hot pepper paste
1 teaspoon of paprika
Half a bunch of parsley
Black pepper

How is it done?
First, chop the onions in cubes. After draining the juice of the onions, put them in a large bowl.
After crushing the garlic, mix it with the onions.
In the meantime, mix the veal and lamb minced meat together and add them to the onions and blend them.
Add the chili, chilli paste and pepper and mix to match the ingredients.
Add oil over the minced meat. Finely chop the parsley and add it to the mixture.
Stretch the mortar you have prepared and let it rest for 2-3 hours in the refrigerator.
Grease the wire shelf of the oven with butter. Set to 200 degree fanless program.
Wrap and shape the meat on flat skewers.
Arrange the skewers you have prepared on the wire rack and cook for 20-25 minutes.
You can serve Adana kebab with spicy paste. Bon Appetit.

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Turksih Tea:

Turkish tea is a Turkish tea and method of presentation. In this method, a tea pot is made from two parts. A type of black tea is produced in Turkey and it grows on the Eastern Black Sea coast. This type of tea is called Turkish tea among the people.