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Ingredients for Ratatouille Recipe
For vegetables:
3 eggplants
3 zucchini
2 tomatoes
6 tablespoons of olive oil
1 teaspoon salt
1/2 teaspoon of black pepper
1 teaspoon of thyme
For the tomato sauce:
2 tomatoes
2 garlic
2 tablespoons of olive oil
1 teaspoon of salt
1 teaspoon of granulated sugar
1/2 teaspoon of black pepper
1 teaspoon of thyme
How is it cooked?
1. Cut the eggplants into rounds and soak them in salted water for 15-20 minutes.
2. Chop the zucchini and tomatoes into rounds to the same size.
3. Put all the chopped vegetables in a bowl.  Add olive oil, salt, pepper and thyme to them, then mix.
4. Pour olive oil into the round glass baking dish.
5. Arrange all the vegetables you have chopped so that there are no spaces.
6. Pour olive oil on them and bake in the oven at 200 degrees for about 30 minutes.
Bon Appetit!

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Today Im gonna talk about how to make empanada and I'll give some information.
Empanada; Spain, Central America (Mexico) , Philippines and Chile , Argentina , Poraguay, Uruguay, Peru , Bolivia , Colombia , Ecuador and Venezuela, Incluading South America is a buritto in-house filling made and eaten. It's appearance and stracture varies by country. At the end, I'll give information about the empanada of a few countries.
Ingredients
3 cups all-purpose flour​

1/2 teaspoon salt​

6 oz unsalted butter (1 stick of butter = 4 oz)​

1 egg​

1/2 cup of water or milk​

food you want (eg. meat, chicken)

Mix the flour and salt in a food processor and add the butter and pulse​. Add the egg and the water or milk and continue pulsing until a clumpy dough forms.​ To make the empanada dough by hand, use your hands to mix the ingredients together. Split the dough into 2 large balls, flatten slightly into to shape of disks. The dough can be used immediately or refrigareted until ready to use then roll out  the dough into a thin sheet and cut out round discs shapes for empanadas (use round molds or small plate).Use immediately, or store in the refrigerator/freezer to use late next To assemble the empanadas or turnovers, place a spoonful of the filling on the middle of each empanada disc and seal the edges by pressing the dough with your fingers . Bake the empanadas in a pre-heated oven. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. empanadas will be ready once they are golden.​

Photo and recipe, ı got it from here. There is a video of making if you want you can watch it later.

Now, as  I said at the beginning. I'll talk about empanadas of countries
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A leavened dough is used as the dough. Filling material; It basically consists of paprika, tomatoes and onions, plus, depending on the preparation, seafood such as tuna, cuttlefish or octopus, other types of fish or ground meat, and no hot spices are normally used​
The Spanish empanada is either a circle about 30 cm in diameter or it covers the entire tray.​​
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In Argentina, empanadas are usually around 10 cm and half-moon shaped. There are types of empanadas that are filled with beef ( empanada de carne ), stuffed chicken ( empanada de pollo ), stuffed with ham and cheese (empanada de jamón y queso), and stuffed with other ingredients (tuna, onions, spinach, etc.). There are two versions of empanadas de carne : bitter and regular. Loved primarily in the province of Córdoba, Empanadas Árabes are distinctively triangular and filled with ground beef, onions and lemon juice. Ingredients and recipes for empanadas vary from state to state.​
In September of each year, Tucumán province 's Famaillá The festival is held in the national empanada rewarded as the best empanada poachers in the city.
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In Mexico, empenadas are served filled with sweet (pineapple, strawberry, etc.) or savory (chicken, beef, etc.) ingredients.​
On January 4, the Villa de Álvarez and its environs celebrate Día de la Empanada, or empenada day, in which a godfather (padrino de la empanada) is sought for empenadas. In the city center of Villa de Álvarez is the empenada fair, where the folk festival is held.
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INGREDIENTS

5 large egg yolks

½ cup + 2 Tbsp (125g) Sugar

1 2/3 cups (400ml) Heavy cream, cold

14 oz (425g) Mascarpone cheese, room temperature

1 teaspoon Vanilla extract

1½ cups brewed espresso

36-40 Savoiardi biscuits (Ladyfingers)

2-3 tablespoons coffee liqueur/marsala/brandy

Cocoa for dusting

1. Make the coffee syrup: mix hot coffee with the liqueur, pour into a large dish and set aside to cool.

2. Make the filling: place egg yolks and sugar in a large heatproof bowl and set over pot with simmering water (bain marie). Make sure the bottom of the bowl does not touch the water. start whisking constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 154-158ºF (68-70ºC). This step is optional (read notes). remove the bowl from heat and let cool.

3. Add the mascarpone, vanilla extract and whisk until smooth.

4. In a separate bowl whip cold heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the mascarpone mixture. Then the remaining whipped cream. Set aside.

5. Assemble: dip each ladyfinger into the coffee mixture for 1-2 seconds. Place in the bottom of a 9x13 inch (22X33cm) dish. If needed, break a few ladyfingers to fit them in the dish. Spread half of the cream over the soaked ladyfingers. Repeat with another layer of ladyfingers and spread the remaining cream on top. Cover and refrigerate the tiramisu for at least 6 hours.

6. Just before serving, dust with cocoa powder.

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İpek Nehir Koldemir-What does a CHAMPION eat?-Mosterdsoep

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İngredients
•4 Glasses of milk,

•2 Tablespoons of flour

•2 Tablespoons of oatmeal

•8 Tablespoons of granulated sugar

•4 Tablespoons of cocoa

•A packet of vanilla

A Tablespoons butter

Recipe

In a suitable saucepan, let's take the other ingredients for the pudding except vanilla and butter.
Let's start cooking on medium heat, stirring constantly with the help of a whisk.
Let's cook for a few more minutes when it gets thick and starts to look like eyes.
Let's add vanilla and butter into the pudding we took from the fire and beat for a few minutes with a mixer. You can also use a wire whisk here, but the consistency will be better with a mixer.
Let's transfer the ready pudding to the bowls with the help of a ladle. I got 4 bowls with the bowls I used.
Let's put our pudding, which has come to room temperature, to the refrigerator and let it rest for a few hours.
Let's serve our puddings, which have rested and cooled beautifully, by decorating them as we wish. Enjoy your meal.

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İngredients
•4 Diced chicken breasts

•1 Teaspoon salt

•1 Teaspoon  onion  powder

•1 Teaspoon garlic powder

•1 Teaspoon paprika

•1 Water glass panko

•1,5 Teas poon dry thyme

•2 Tablespoon wheat starch

•2 Egg whites

•1 Teaspoon black pepper

•1 Teaspoon allspice

Preparation Of Popcorn Chicken

First we need spices and chicken. Then we get a big bowl and we mix them together.After we do that . we get a pochette and we transfer the chicken there.And we add the wheat starch and mix again and we go to fry them.
for the fry first we immerse to egg whites then immerse panchoss and we fry them in hight heat about 7 8 minutes
Bon apetit!!!!!

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İngerdients
4 full tablespoons (100 ml) of oil

2 onions

1 kg of boneless diced lamb thigh

2 cloves of garlic

1 green pepper

2 tomatoes

1 tablespoon tomato paste

1 teaspoon of salt

1 teaspoon black pepper

3 glass of water
How it cooked?
Drill 4 medium eggplants with a knife and place them on a baking sheet. Bake for about 20 minutes at 200 degrees.
Put the baked eggplants in a bowl and stretch them for easy peeling, wait 15 minutes, then peel them.
Heat 3 tablespoons of olive oil in a frying pan. Add 2 edible onions and roast until it turns pink.After adding 4 cloves of chopped garlic, add 600 grams of beef or lamb.
Leave the meat to cook until the meat is released. Add 1 tablespoon of tomato paste, 1 teaspoon of salt and pepper, 3 peeled, chopped tomatoes.Add 2 cups of hot water and leave to cook until the meats are tender.Let's prepare the like now. Melt 1 tablespoon butter in a frying pan. Add 1.5 tablespoons of flour and fry until it smells.Add the eggplants that you have baked and peeled on. Then add 1.5 cups of milk on it slowly and mix continuously. Add 1 teaspoon of salt and pepper.Then add half a glass of grated cheddar cheese and mix and remove from the stove.
Enjoy your meal.

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INGREDIENTS

1 cup of dried chickenpeas

¾ cup finely chopped Parsley

¾ cup finely chopped Cilantro

4 tablespoons Breadcrumbs

3 cloves of Garlic

Half a large onion

1 teaspoon Cumin Powder

2 teaspoons Coriander Powder

Half teaspoon Red Chilli Pepper

¼ teaspoon Black Pepper Powder

1 teaspoon Lime Juice

Salt

4 tablespoons Oil

RECIPE

1-Soak dried chickpeas in 2-cups of water for around 8 hours or overnight. After 8 hours, drain the water and rinse them well. Transfer them to a colander to drain water completely.

2-Place chickpeas, onion and garlic in the jar of a food processor or a blender and add cumin seeds, cumin-coriander powder, red chilli powder, black pepper powder and salt.

3-Add parsley, cilantro, lime juice and breadcrumbs.

4-Process them until medium coarse texture. If required, open the lid in between and scrap the sides with spatula for even blending.

5-Transfer the mixture to a large bowl. Taste it and adjust the seasonings according to your taste. If the mixture is too much wet, add 1-2 tablespoons breadcrumbs and mix well.

6-Take a small lemon sized portion of the mixture and make a round shaped ball from it. Press it gently between your palms to flatten it and give pattie like a shape.Make patties from remaining mixture in similar way.

7-Heat 2-3 tablespoons oil in a frying pan over medium flame for shallow frying. Gently place 4-5 patties in the pan once oil is medium hot and ready for shallow frying.

8-Cook for around two minutes or until bottom surface starts to turn golden brown and then flip them. Cook another side until the bottom surface turn golden brown. Transfer them over to a kitchen napkin placed on a plate.

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TURKISH BAKED RICE PUDDING 'SUTLAC'​ / Fatoş Yıldırım 10/G 922

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TURKISH BAKED RICE PUDDING 'SUTLAC'​ / Fatoş Yıldırım 10/G 922

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INGREDIENTS==> These are ingredients of sütlaç. 2 liters of fresh milk- 1,5 cups of granulated sugar- 3 tablespoons of rice flour- 1 liter of water- A cup of rice- A pinch of powdered cinnamon.
PREPARATION OF SUTLAC==> This is a baked rice pudding recipe without eggs.

Firstly, wash and drain a cup of rice and pass into a large pan.

Secondly, add 1 liter of water, boil, and simmer until the rice is cooked. I want to add one more thing.

(Can you use cooked rice?)You can turn leftover rice into sütlaç. If making sütlaç with leftover rice is not your type of thing, you can use store-bought pre-cooked rice You skip the first stage in this case and start right from the second.

Add in 1 lt of fresh milk and bring to a boil.

Next, In a separate bowl; whisk 3 tablespoons of rice flour with 200 ml of fresh milk.

Then, Add 1-2 ladles of boiling liquid into milk-and- flour mixture to make it warm. This method is used to prevent the flour from getting lumpy.

Pass the flour mixture into the pan while whisking.

After that, let the mixture simmer for 10 minutes after boiling.

Add 1,5 cups of granulated sugar and let the mixture simmer for 2 more minutes. Take the pan off the stovetop.
If you want, you can bake your sütlaç. You can eat it without baking.

Divide the sütlaç among serving cups or bowls and set aside to cool down.

Sprinkle with powdered cinnamon before serving. If you want, you can serve it well-chilled. And you can freeze your sütlaç pudding for up to three months.

Bon appetit!

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Ömer Faruk Akbulut 919               Recipe of Pizza    

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Ömer Faruk Akbulut 919               Recipe of Pizza    

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Ingredients

5 cups of flour

1 packet of yeast

1 tablespoon of sugar

Half tablespoon of salt

4 tablespoons of olive oil

2 cups of warm water

2 cups tomato sauce

2 tablespoons of olive oil

1 teaspoon of thyme

Cheddar cheese

Mozzarella cheese

Sausage

Tomato

Mushrooms

Sweetcorn

Pepper

Recipe

First make the dough but you need a bowl for this.Add the dough ingredients into this bow and leave the dough to ferment.

The  roll out the fermented dough with a rolling pin.And then spread the sauce on the dough.Arrange cheese,sausages,mushrooms,corns and peppers on the tomato sauce.

Bake the pizza in a preheated 200 degree oven.If dough is cooked and the cheese are melted,you can take the pizza out of the oven.

Your pizza is ready.Bon appetite.

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Ingredients

six hundred grams of flour

A hundred and fifty grams of powdered sugar

An egg

Two hundred and fifty grams of butter.

A hundred grams of anhydrous oil

A packet of vanilla

A pinch of salt

A small spoon of baking powder

To start making the cookies we add the butter and the anhydrous oil into a bowl while they're both in room temperature and mix them a little bit.

Then we add the sugar and the salt and mix them all together. We crack an egg and mix it with the vanilla in another small bowl or something and add this mixture to our main bowl and mix everything all together.and then lastly we add the flour and the baking powder and knead the dough until everything is mixed together.

Next we shape the dough the way we want . A cookie's thickness is all up to you. I personally like them thick.

Now we put our cookies on a tray over a baking paper into the preheated oven at a hundred and eighty degrees and let them in for 10 Minutes. When we take the cookies out they're gonna be a little soft so we let them wait a little bit until they get harder and cooler.

Lastly you can decorate your cookies the way you want and enjoy them✨

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Ingredients

3 chicken breasts

1 yellow pepper

1 green pepper

1 capia pepper

1 red onion

1 tbsp salt

1 tbsp fajita seasoning

3 tbsp oil

6 tortilla

6 toothpick

Firstly chop the chicken breast, peppers, and onion. But them in a baking tray. Add salt, fajita seasoning(There are salt, garlic granules, sweet red pepper, onion, thyme, hot red pepper, turmeric, cumin, black pepper, thyme oil in it.), and olive. Mix them all. Grill on high for 25 minutes. After that make tortillas into cones and put a toothpick. Add some oil to it and bake them in 10 minutes. Now it's time to serve! Put the Fajita into the tortilla cones. You can serve it with Guacamole( a sauce made with avocado)
Enjoy your meal!

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Ingredients

-Three glasses of red lentil
-A glass of thin wheat
-Two onions
-Half a bunch of parsley
-Five or six pieces of spring onions
-Two table spoons of tomato paste
-Half table spoon of paprika paste
-One or two lemons
-A tea spoon of salt, black pepper and red pepper
-Half tea glass of oil
-A lettuce

Making Process

Firstly we wash all ingredients.
Secondly we put red lentils in a pan and boil this.
After that we add thin wheats in red lentils and keep waiting those for swelling of wheat.
We prepare other ingredients by the way.
We dice the onions, parsley, spring onions.
Then we put some oil in a pan and add onions for fry.
Few minutes later we add tomato paste and paprika paste in pan and we fry those again.
A half hour later we add red lentil and wheat in this mixture.
We put all ingredients in this mixture.( salt, black pepper, lemon,red pepper, spring onion,parsley)
You should mix this mixture with a spoon.
Finally we knead mixture and give shape all pieces of daugh.
Bon appetit!

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Hello Friends! Today I will talk about Italian food culture. I'm not going to give you a recipe because, to be honest, ıt's not so interesting something for me. Instead, I will introduce dishes of Italian cuisine. As you know, Italians are very ambitious about their dishes but in my opinion, we are better than them but anyway let's start with the first food.
Our first food is pizza. Basically pizza is some kind of baked Italian dish consisting of flattened bread dough covered with olive oil, oregano, tomato, olives, cheese and many other ingredients. Probably you can add almost anything on pizza and you must bake the pizza in an oven with a high temparature. Finally, you must serve it very hot. You can add ketchup, mayonnaise and other pizza sauces while eating.
And the second food is Spaghetti. Actually ıt's just a long and thin pasta and it is famous around students because ıt's easy and quick to cook and it's cheaper. We cooked in boiling water from 8 to 14 minutes. It depends on the thickness. Then drained and topped with the chosen sauce. An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs like oregano or basil, olive oil, meat or vegetables.
And our next food is Risotto. Risotto is a typical Northern Italian dish that can be cooked in many ways. It is an Italian dish made by cooking a starchy, short grain rice like arborio with stock until it becomes creamy. Arboria is a kind of Italian rice. Many types of risotto contain butter, onion, white wine and parmesan cheese. In Italian cuisine, risotto is served as a first course but it could be the main course in American cuisine according to I learnt from Internet.
And our last food is a type of ice cream. Actually, It's a frozen Italian dessert and we call it gelato. Probably you wondering about what is the difference between gelato and ice cream. The main difference between two of them is the amount of milk used. Gelato uses much more milk than ice cream and we make it more slowly than ice cream.
As a result, gelato is denser,smoother and more richly flavored than normal ice cream. Traditional flavors include chocolate, vanilla, hazelnut, pistachio but fruity flavors have become popular in recent years. Gelato is made with milk, cream, sugar and sometimes egg yolks for stabilizations.
As I understand, there are some common ingredients in Italian cuisine and you can find these ingredients in almost any Italian dishes. They are olive oil, tomato, cheese, basil, wine, mushrooms and finally pasta. Cheese is so special for Italian cuisine and basil is one of the most commonly used herbs in dishes and they use wine as a flavor for dishes.
Thanks for listening me and please don't forget to try one of these dishes. I'm sure you will love it.

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First, prepare the cream and let it cool. You can also make the cream the night before.
This way it will also be delicious. Put all the ingredients in a deep saucepan, except the
butter,whipped cream and vanilla.

Add the butter and vanilla when it starts to boil, stirring constantly. Stir occasionally and let it
cool down.  Add the powdered whipped cream to the cooled cream and mix with a mixer.

Cover it and put it in the refrigerator.

Put the water and butter in a saucepan for the eclair dough.Add a pinch of salt and sugar as well.
When the butter melts and the water starts to boil, turn down the heat and add the flour.
Give it a smooth consistency, stirring constantly.When there is a dough that does not stick to the pan,
turn off the heat and let it cool down.

Add the eggs one by one to the cooled dough and mix with a mixer. Roll the dough into a piping bag.

On a baking sheet lined with oiled paper, squeeze the dough of the desired size with certain backs.

queeze the dough of the desired size with certain backs.

Melt the chocolate in a double boiler.

After cooling, cut the eclairs in half with a knife,Squeeze the cream into it and cover it.

Dip the top of the eclairs in melted chocolate and decorate with pistachios..Bon Apetit!

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İlker Özdemir 915 Turkish Ravioli (Mantı)

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İlker Özdemir 915 Turkish Ravioli (Mantı)

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INGREDIENTS OF MANTI RECIPE

For the dough:

·         3 cups flour

·         1 glass of warm water

·         1 egg

·         1 teaspoon of salt

For the mix:

·         250 grams ground beef

·         1 medium onion

·         1 teaspoon of salt

·         1/2 teaspoon of black pepper

·         1/2 teaspoon paprika

For the sauce:

·         2 spoonful butter

·         2 tablespoons of tomato paste

For the above:

·         1 cup of garlic yogurt

·         1 teaspoon of mint

·         1/2 teaspoon of sumac

·         1 teaspoon paprika

MANTI RECIPE

First pour 3 glasses of flour into a mixing bowl, open the middle and add 1 egg, salt and 1 glass of warm water and knead.When you get a flexible dough that does not stick to the hand, cover it and let it rest.For the stuffing, grate 1 onion. Add 250 grams of minced meat to the onion.

Then, add black pepper, salt and chili powder and knead well.Divide the dough into balls.Roll out each meringue slightly thicker than the ready-made dough with a rolling pin.Cut the rolled dough into squares.

After that, place a small piece of mincemeat in the center of each square.Close as a bundle.Add water to a deep saucepan, bring it to a boil and cook the ravioli for about 20 minutes.

For the sauce, melt 2 tablespoons of butter in a bowl.Add 2 tablespoons of tomato paste to the melted butter and fry it.Open the tomato paste with the water of the cooked ravioli and boil it for a few minutes.After draining the ravioli on a serving plate, pour garlic yogurt on it.After pouring the sauce you prepared on it,finally you can serve it by adding dried mint, sumac and chili peppers. Enjoy!

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BAKLAVA

Ingredients

Syrup:

4 cups of water

3 cups of sugar

Juice of 1/2 lemon

Baklava:

36 leaves fresh or frozen packaged phyllo dough (14 x 18-inch size)

1/2 pound (300 grams) unsalted clarified butter

1/2 pound (300 grams) raw, hulled pistachio nuts, ground to a powder

2 tablespoons sugar

Materials:

14 x 18-inch shallow metal baking pan

Pastry brush

Pastry cutter or sharp knife

Directions

1. Begin by making the syrup. You'll pour over the hot baklava later on. Combine the water, sugar, and lemon juice in a small saucepan, bring the mixture to a boil and let it simmer slowly uncovered while you prepare the rest of the baklava.

2. Prepare the clarified butter.

3. Mix the ground pistachio nuts with 2 tablespoons of sugar. Brush the bottom of your baking pan with butter and sprinkle a few pinches of the ground pistachio nuts over the butter.

4. Take your first layer of phyllo and set it in place. Working quickly, brush the entire piece of phyllo with the butter. Repeat in the same manner with 18 leaves of phyllo.

5. Once you've buttered the 18th layer, use all of the ground pistachio mixtures to make an even layer going all the way to the edges of the pan.

6. Place another layer of phyllo over the nuts and butter it. Repeat until you finish the last layer. If you have extra butter left, set it aside.

7. Using a sharp knife or a pastry cutter, gently cut the baklava into even squares or diamond shapes. If you're using a round pan, you can cut it into large, narrow slivers.

8. Drizzle the leftover butter over the top. Place the pan in a preheated 395° F/200° C oven and set the timer for 45 minutes.

9. Once the baklava is in the oven, remove the syrup from the heat and leave it to cool down.

10. Bake the baklava for about 45 minutes, or until the layers puff up high and the top layers are golden, crispy and translucent.

11. When ready, remove the tray from the oven. While it's still piping hot, immediately pour the cold syrup evenly over the baklava. Let it bubble up then settle. Generously sprinkle more ground pistachios over the top.

12. Leave your baklava to cool down to room temperature before serving.

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Ingredients for Lasagne

·                  300 grams of minced meat

·                  2 onions

·                  300 grams of minced meat

·                  1 red pepper

·                  A jar of tomato sauce

·                  1 teaspoon of salt

·                  1 teaspoon of Black pepper powder

·                  1 teaspoon of Red pepper powder

·                  Grated cheese (Optional for how much to use.)

Ingredients for the Bechamel Sauce

·                  3-4 cups of milk

·                  3 spoons of flour

·                  3 spoons of butter

Recipe for the inside of the Lasagne

First take a pan and put the main ingredients into the pan and start to roast them in high heat.Roast the meat,onions,carrot and the peppers for 5 minutes then pour tomato sauce on it.After that you can add the parsley.Roast them for 10 minutes then leave them on the stove.Don’t forget to grate some cheese for the lasagne and also the topping.

Recipe of Bechamel Sauce

First you need to take a pan to melt the butter.Set the stove to middle heat and melt the butter.After the butter melts you can add the flour and milk to the butter inside the pan.Then mix them up until the sauce becomes creamy and thick.

Layers Of The Lasagne and the cooking of it

First take an ovenbowl and the bechamel sauce then pour a spoonful of bechamel sauce to the bottom of the ovenbowl so the lasagne won’t stick on the ovenbowl.Next put the pasta on the bechamel sauce that you poured on the ovenbowl.Then pour some more sauce on the pasta.After that you can now pour some of the meat mixture to the ovenbowl and don’t forget to put some cheese.Until your mixture and pasta finishes repeat these steps.Don’t use all of the cheese. You don’t need a preheated oven to cook the lasagne.Just put the ovenglass into the oven and set the oven to cook it for 15 minutes at 180 degrees first.After the time finishes crown the lasagne with the cheese you left and then set another 15 minutes at 180 degrees.Finally we can enjoy the lasagne.

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10/G

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INGREDIENTS
•3 Aubergines

•20-25 Pieces of Tokat pepper (small)

•6-7 tomatoes

•1 Kg. Lamb meat (Cut into pieces)

•7-8 Heads of Garlic

•1 teaspoon of Salt

5 pieces of Lavash Pita

PREPARATION
•Meat is salted.

•Eggplants are cut in half lengthwise without peeling, then at a finger length.

•Potatoes are peeled and cut into half-cm rings.

•Skewers are lubricated by wiping them with a piece of tail oil.(So that the vegetables are easy to hang out)

•First, a piece of tail oil, a head of garlic (As a whole), then a large cubed chopped meat, 1 piece of eggplant are strung on skewers.

•Other skewers are prepared by placing oil, garlic on top, pepper, potatoes on the bottom.

•The oven is specially made, the fire burns from two sides, the skewers are attached to the long iron located in the middle.

•The tail oil attached to the top of the skewers melts and flows onto the vegetable, making it blush with a good burning fire

•Sliced tomatoes placed in pans placed on the bottom of skewers are flavored with fatty meat juices flowing on top.

•Meat and vegetables cooked for 15-25 minutes are spread on a tray, put the pita in shape and spread the tomatoes in the middle.

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Cinnamon Rolls

Ingredients

for 12 servings

DOUGH

2 cups whole milk (480 mL), warm to the touch

½ cup sugar (100 g)

8 tablespoons unsalted butter, melted

2 ¼ teaspoons active dry yeast

5 cups all-purpose flour (625 g), divided

1 teaspoon baking powder

2 teaspoons kosher salt

FILLING

¾ cup light brown sugar (165 g)

12 tablespoons unsalted butter, softened

2 tablespoons ground cinnamon

FROSTING

4 oz cream cheese (115 g), softened and cubed

2 tablespoons unsalted butter, melted

4 tablespoons milk

1 teaspoon vanilla extract

1 cup powdered sugar (120 g)

Preparation

Make the dough: In a large bowl, whisk together the warm milk, sugar, and melted butter.

Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.

Add 4 cups (500 g) of flour to the milk mixture and stir with a wooden spoon until just combined.

Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.

Generously butter 2 9-inch (23 cm) round baking pans and set aside.

Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then set aside.

Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.

Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.

Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.

Spread the filling evenly over the dough.

Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.

Using unflavored dental floss, cut the log into evenly pieces, about 1½ inches (8cm) thick. Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. If you’re saving the cinnamon rolls for later, cover with plastic wrap and freeze for up 3 months.

Preheat the oven to 350˚F (180˚C).

Bake the cinnamon rolls for 25-30 minutes, until golden brown.

While the cinnamon rolls are baking, make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.

When the cinnamon rolls are finished, let cool for about 10 minutes.

Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.

Enjoy!

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Today, I will tell you how to make cheesecake.
Let's start with the ingredients.

INGREDIENTS

120 g biscuits

60 g melted butter

400 g cream cheese

120 g granulated sugar

200 g sour cream

150 ml heavy cream

2 eggs

2 tablespoon of cornstarch

1.5 tablespoon of vanilla extract

1/4 lemon juice

For The Sauce

200 g raspberries

40 g granulated sugar

1 tbsp of water

And let's make our cheesecake.

Firstly, crush 120 grams biscuits for the cake base.
Add 60 grams melted butter and mix well.

Spread the biscuit mixture in the mold you have prepared by pressing it well with a spatula or glass.

Spread the margarine on the edges of the mold and cover with baking paper. Then cover the mold with aluminium foil.
Lay 400 g cream cheese, 120 g sugar, 200 g sour cream and 150 ml heavy cream to a bowl and mix well.
Then crack 2 eggs and add them to the bowl.
Add 2 tbsp of cornstarch, 1.5 tbsp of vanilla extract.
Squeeze a quarter of a lemon.
Pour the mixture into the bowl and spread it well with a spatula.
Place the mold on a baking tray. Let it cook
Mix the raspberries with sugar and water. Put them in the microwave.
Mash the raspberries and prepare the sauce.
Pour the sauce over the cheesecake you took out of the oven.
And it's ready , enjoy your meal.❤

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INGREDIENTS

·         800 g baklava dough leaves,

·         150 gr. Butter

·         ½ glass of oil

For the sherbet:

·         2 glasses of sugar

·         1 glass of water

·         2 glasses of milk

·         1 packet of vanilin

For the filling:

·         1 bowl of ground walnuts

For the top:

·      2 tablespoons of cocoa

50 g of milk chocolate,

Ground Pistachio

1 packet of whipped cream

INSTRUCTIONS

1.  Firstly, Prepare the syrup for your dessert. For this, take sugar and water in your pot and leave them to boil. 5 minutes after boiling, add vanillin. Remove from heat and let cool.
2. Then take your butter in a small saucepan and melt it. While your butter is melting, take the foams formed on it with the help of a spoon. Because if we don't take it,  black spots might appear on the baklava after it is cooked. After your oil melts, remove it from the heat and add your liquid oil, and mix.

3.  Take your baklava dough on the counter, place your baking dish on your dough and cut it around with a knife. At this stage, you should keep your doughs between a clean and moist cover so that your baklava doughs don't dry out.

4. Take 1 spoonful of your oil mixture on the base of your oven tray and brush it all over with a brush. Then place 1 whole dough. Place a few leaves of the pieces on the top. And drizzle 1 more spoon of oil.

5. After placing half of the dough, put pistachio, hazelnuts, or walnuts on top of the dough. I preferred to use walnuts. Because pistachios are very expensive. At this stage, leave your oven to heat up to 170 ° C in a setting without the fan. Continue stacking the rest of the dough in the same way. Cut your baklava in any size you want.

6.  Leave your baklava to cook in a 170 ° C oven until the top and bottom are browned well. It may take about 1 hour.

7. While your baklava is cooking, add the milk of your sherbet and let it sit by stirring.

8. Take your fried baklava from the oven and let it sit for 10 minutes.

9.  Pour the sherbet all over the cooled baklava. Let it rest for 1 hour to absorb the sherbet.

10. It's time to decorate your baklava. You can get a soft consistency by mixing cocoa with milk powder. Then, with the help of a strainer, cover the baklava with this mixture. Our cold baklava that you rested in the fridge is ready. You can serve it by decorating it with powdered peanuts and grated chocolate.

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Lentil Balls

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LAGMEN
Ingredients:
For dough: 4 water glass flour, 1 egg, 1 coffe cup liquid oil, half a bowl of olive oil.
For the meat: 2 onions, 2 potatoes, 2 grated tomatoes, 400 gram beef cubed meat, 3 cloves of grated garlic, 2 tablespoons of chili paste, 2 tablespoons of tomato paste, 1 teaspoon black pepper, 1 teaspoon ground red pepper, 1 teaspoon cumin, 1 tablespoon butter, 4 tablespoons liquid oil.
Prepation of dough:
1-) Knead all necessary ingredients in the bowl until it becomes firm dough.
2-) Let the dough rest for 15-20 minutes at room temperature by laying a damp cloth on it.
3-) Divide the dough into small rounds and turn it into long pasta with olive oil.
4-) Boil the dough until it becomes soft, then let it rest for a while in cold water.
Preparation of meat and vegetables:
1-) Boil the cubed meat in a saucepan with 4 cups of water for 25 minutes.
2-) Take butter and olive oil in a different pot and add the onions and fry them.
3-) Then add the potatoes and fry them another 5 minutes. After frying, add the garlic and tomatoes.
4-) After that transfer the boiled meat with water into the pot filled with vegetables.
5-) Finally take it off the stove when the food is cooked. And put the dough on a plate. After putting it, pour the mixtures on top.
ENJOY YOUR MEAL

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Uygur mutfağının en sevilen yemeklerinden biri o! Altındaki o makarna benzeri nefis hamuru, üzerindeki et suyunda pişmiş sebze ve etiyle tek başına doyurmaya yetecek tariflerden. Bir tabak yediğinizde lezzetine hayran kalacağınız, ''Ben daha önce bunu nasıl yememişim?'' diyeceğiniz tarifimiz, Kazakistan mutfağında da sevilip, sahiplenilen bir tarif. Normalde hamurunda farklı otlar konularak yapılıyor ancak bu otları bulmak bir hayli zor olacağı için en sade şekliyle buluşturmak istedik sizleri. Karşınızda Uygur mutfağının en meşhur yemeklerinden ''Lağman (Legman)'' tarifi.

Tarifin altındaki hamuru oldukça sert bir kıvamda oluyor. Bu nedenle şekil verme aşamasında mutlaka zeytinyağı kullanın deriz. Tezhagın üzerinde hamurlarınızı uzatabildiğiniz kadar uzatın. Kalın bir spagetti makarna olsunlar. Etli kısmını hazırlarken de sert sebzeleri önden mutlaka güzelce kavurun. Baharatları damak zevkinize göre değiştirebilirsiniz. Hadi o zaman şimdiden ellerinize sağlık diyoruz!

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Uygur Mutfağının En Meşhuru: Lağman (Legman) - Yemek.com

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Uygur mutfağının en sevilen yemeklerinden biri o! Altındaki o makarna benzeri nefis hamuru, üzerindeki et suyunda pişmiş sebze ve etiyle tek başına doyurmaya yetecek tariflerden. Bir tabak yediğinizde lezzetine hayran kalacağınız, ''Ben daha önce bunu nasıl yememişim?'' diyeceğiniz tarifimiz, Kazakistan mutfağında da sevilip, sahiplenilen bir tarif.

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Ingredients:

• 4 eggplants

• 2 tomatoes

• 3 green chilies

• 1 red paprika pepper

• 3 onions

• 6 cloves of garlic

• ½ bunch of parsley

• ¼ cup vegetable oil

• ¼ cup olive oil

• 2 tsp black pepper

• 2 tsp granulated sugar

• Salt to taste

• 2 tbsp of tomato paste

1. First take 4 eggplants. Cut off the ends and peel them off. Then soak in salt water (prevents bitterness). Set aside while you prepare the other ingredients.

2. Secondly take 3 onions. Cut the onions into strips. Slice vertically from root to stem.

3. Then take 3 green and 1 red chilies. Chop into rings or strips.

4. Take 6 cloves of garlic. And cut them roughly.

5. Next take 2 tomatoes. Strip and dice them.

6. Now that we've prepared the other ingredients, we can go back to the eggplant. Dry the eggplants and sprinkle with salt. Then drizzle 2 tablespoons of olive oil. Rub to cover. Finally, bake in the oven at 200 degrees for 20-25 minutes.

7. For the filling, add ¼ cup vegetable oil, ¼ cup olive oil and onions to the pot. Cook the onions until soft. Add the garlic and peppers. Cook for 1-2 minutes and stir. Add 2 teaspoons of sugar, salt to taste, 1 teaspoon of black pepper and chopped tomatoes.

8. Cover and let the tomatoes soften up

9. Meanwhile, take a cup of parsley and chop them. Keep the stalks. Add half of the parsley to the pan. Stir for a few seconds.Remove from heat and set aside to cool down.

10. Add the parsley  stalks on the bottom of a baking dish. Layer the eggplants.

11. Cut open the eggplants halfway deep. Gently open cuts. Fill with the filling.

12. Using the same pan, add 1 tbsp tomato paste. Add ½ tsp salt and black pepper. Add one cup of warm water. Stir to combine. Once it’s simmering, remove from heat.

13. Pour the sauce over the eggplants. Bake in the oven at 180C for 20 minutes.

14. Let them cool down before serving. This type of vegan dishes are usually served cold. Pour over the remaining sauce and garnish with the remaining parsley. Enjoy your meal!

Presentation: https://www.canva.com/design/DAEzpev9zqk/Whn_Bdbj_zeb1VZqFfv21A/view?utm_content=DAEzpev9zqk&utm_campaign=designshare&utm_medium=link&utm_source=publishpresent

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Cupcake Recipe

Ingredients

1 1/4 cups all-purpose flour

1 1/4 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened

3/4 cup sugar

2 large eggs, room temperature

2 tsp pure vanilla extract

1/2 cup buttermilk, or plain kefir, room temperature

Instructions

1. In a medium bowl, whisk together dry ingredients: flour, baking powder, and salt.

2. In a second bowl (or bowl of your stand mixer), beat together softened butter and sugar on medium-high speed 5 minutes until thick and fluffy.

3. Beat in eggs 1 at a time, mixing to incorporate with each egg then blend in vanilla and scrape down the bowl.

4. Reduce mixer to medium speed and add the flour in thirds, alternating with adding the 1/2 cup buttermilk and beating well between additions.

5. Pour batter into 12 lined muffin tins, filling 2/3 full. Bake in the center of the oven at 350˚F for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let cool 5 minutes in the pan then remove cupcakes to a wire rack to cool completely.

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ℳ𝑒𝓁𝓁𝑜𝓃𝓃 🍯 (k_lyme) - Profile | Pinterest

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For meat:

•600 grams of lamb cubed
•2 onions
•4 cloves of garlic
•3 tablespoons of olive oil
•3 tomatoes
•1 tablespoon of tomato paste
•2 cups of hot water
•1 teaspoon of salt

For the eggplants:

•4 eggplants
•1.5 cups of milk
•1.5 tablespoons of flour
•1 tablespoon of butter
•Half a cup of grated cheddar
•1 teaspoon of salt
•1 teaspoon of black pepper

How to cook it:

•For Hünkarbegendi, roast the eggplants on the stove and set aside.
•Chop the onion and tomato.
•Heat the olive oil in a pan and fry the onions in the oil.
•Chop the garlic and add to the onions and fry for a short while.
•Add the cubed meat to the onions and fry it until it releases its water.
•Add tomato paste, salt and pepper.
•When the smell of tomato paste is gone, add the tomatoes.
•Add 2 glasses of hot water and let it cook until the meat is tender.
•Peel the eggplants and finely chop them.
•Melt the butter in the pan and fry the flour in the oil until it smells.
•Add the eggplants and milk and stir constantly until homogeneous.
•Add the cheddar cheese along with salt and pepper, mix, and then remove from the stove.
•Place the Beğendi in the middle of the plates, put the meat on it and serve hot. Enjoy your meal

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5 medium sized eggplants preferably similar in size

1 tablespoon olive oil

1 medium onion chopped

1 teaspoon ground cumin

1 medium-size chopped bell pepper

200gr ground beef

4 cloves of garlic thinly chopped

1 cup of diced tomatoes plus more as garnish on top

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 cup Italian Parsley chopped more as a garnish

1 cup hot water

1 tablespoon tomato paste

To Roast The Eggplants:

Preheat oven to 200 celcius degrees.

Poke 7-10 holes in each eggplant with a fork.

Place them on the baking sheet and bake for 50 minutes to an hour making sure to turn once or twice for even roasting.

Take it out of the oven and let it cool on the counter.

Turn the heat down to 180 celcius degrees.

To Make  The Meat Filling:

Heat oil in a large skillet over medium heat.

Add onion, cumin, pepper, and ground beef and cook, stirring frequently, for 10-12 minutes.

Stir in the garlic and cook for 30 seconds

Add in the tomatoes, salt, and pepper. Bring it to a boil over medium heat, turn down the heat to medium-low, and let it simmer for 10-15 minutes or until the meat is fully cooked. Taste for seasoning and add more if necessary.

Off the heat, stir in a cup of chopped parsley.

To Assemble :

Mix the water and tomato sauce in a measuring cup.

Place roasted eggplant in a large casserole dish. It might be tight and that is okay.

Gently cut a small opening in the “belly” of each eggplant. Fill the opening of each eggplant with the meat filling.

Pour the tomato sauce & water mixture over the stuffed eggplant. You should use 2-3 tablespoons of the mixture for each eggplant. Pour the remaining mixture at the bottom of the casserole dish.

To garnish, slice a large tomato (or two small ones) into 6 thin slices and place a few slices on top of each eggplant.

Cover with aluminum foil. Bake for 15 minutes. Remove the foil and bake for another 10 minutes.

Garnish with chopped parsley and serve.

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Ingredients:
- 1.5 tsp minced garlic
- 0.5 tsp grated ginger
- 1 tbsp white sesame
- 1 tbsp sesame oil
- 3 tbsp miso
- 1 tbsp sugar
- 1 tbsp sake
- 4 cups chicken broth
- 1 tsp salt
- 0.25 white pepper powder
- 1 tsp broad bean paste
- Fresh onions
- Meat or chicken

Recipe:
- First , cut your onions and mash your garlics. Put them in a bowl with the sesame oil and stir them.

- Then , put your meat-chicken in it and cook it.

- Add your miso , sesame and sugar.

- Next, put your chicken broth and let it cook.

- After that , boil your noodles and add the mixture that you made , in it.

- Finally , decorate your plate with your ingredients.

BON APETİT

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İngredients:

-Çiğköfte Basin
-Bulgur
-Lean Ground Red Meat
-İsot
-Black Pepper
-Onion
-Garlic
-Parsley
-Paste
-Salt
-İce
-Cumin
-Mint
-Thyme

Recipe:

1-) Bulgur, isot and tomato paste are placed in a çiğköfte basin and kneading begins.

2-) Salt, spices, finely chopped onions and garlic are added right after.

3-) Kneading is continued until the bulgur softens with ice.

4-)Finally, a very finely chopped spring onion and parsley mixture is added and the kneading process is completed.

5-) It can be served with lemon, pickles, radishes, various greens, tomatoes and cucumbers.

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Ingredients)
*4 cups uncooked white rice
*1 cup water
*¼ teaspoon salt
*¼ cup bonito shavings
*2 sheets nori (dry seaweed)
*2 tablespoons sesame seeds

How to make)
Put your cooked rice into a mixing bowl. Add rice flavouring and mix. Separate the rice into equal portions, big enough to be a large handful each. Wet your hands with water and rub together with a pinch of salt. Take up one portion of rice in your hands. If you want some additions inside, put the ingredients inside and fold the rice over, then lightly press into a ball.

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Ingredients

For the Keşkek:
1 teacup of oil
2 spoonful butter
200 grams chicken meat
500 grams of Ashura wheat
2 onions
1.5 liters of Water
1 tablespoon of salt
black pepper
Red pepper

For sauce:
2 tablespoons of butter
1 teaspoon of tomato paste
salt
black pepper

How to make?

First, wash the wheat well.
Put the finely chopped onion and butter in the pan. Then add the wheat to the pot.
Put enough chicken on it. After adding water, salt and pepper, cook for 2 hours on low heat.
After cooking, crush the wheat with the help of a spoon and wait for another 15 minutes.
Finally, before serving, melt the butter and tomato paste in a pan and add the peppers to make the sauce. Then pour it onto the plate.
Our Keşkek is ready, enjoy your meal!

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Having roots back to Latin America and being famous in Balkans and afterwards in Albenia, this light and tasty flavors can be easily prepared whenever you want to share with others...
Trileçe has modern and practical recipes comparing to classical ones!
Dr. Oetker Trileçe has special flour mixtures, wetting sauce and separate caramel sauce bags inside its packages.
There is only need to add egg, milk and cream to Trileçe from outside.

Preparation:
1
To be added according to recipe
3 eggs

600 ml (3 glasses) milk

200 ml milk cream

Baking settings:
Fan heat: 160°C (previously heated)
Top bottom heat:  160 °C (previously heated)

Baking duration: Approximately 25-35 minutes

2
Preparation of egg white
Turn on your oven in order to heat.

Spread baking mold (22 x 22 cm) with margarine.

Separate yolks from whites of 3 eggs.

Pour egg whites in mixing bowl and beat with electrical mixer at highest speed for 3 minutes until it becomes stiff.

3
Preparation of Trileçe Mixture
Add egg yolks to beaten egg whites and mix slowly and homogenously with a spatula or spoon until egg yolks are incorporated into the egg whites.

Add flour mixture and mix again slowly by saving foamy structure.

Pour in baking molds and bake until upper side turns slightly reddish.

4
Wetting Sauce
Remove Trileçe from oven and slice after 5 minutes.

Pour milk cream and milk in a bowl and add wetting sauce mixture.

Mix with hand whisk until it dissolves totally for 2-3 minutes.

Right after, pour wetting sauce on Trileçe.

5
Serving
Store Trileçe in refrigerator when it reaches to room temperature for at least 2 hours.

Service with caramel sauce/blackberry sauce on it, where each dessert spoon equals to one slice.

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Ingredients

for 30 macarons

MACARONS

1 ¾ cups powdered sugar(210 g)

1 cup almond flour(95 g), finely ground

1 teaspoon salt, divided

3 egg whites, at room temperature

¼ cup granulated sugar(50 g)

½ teaspoon vanilla extract

2 drops pink gel food coloring

VANILLA BUTTERCREAM

1 cup unsalted butter(230 g), 2 sticks, at room temperature

3 cups powdered sugar(360 g)

1 teaspoon vanilla extract

3 tablespoons heavy cream

Preparation

1. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.

2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).

3. Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.

4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.

5. Transfer the macaron batter into a piping bag fitted with a round tip.

6. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.

7. Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.

8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.

9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.

10. Preheat the oven to 300˚F (150˚C).

11. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.

12. Transfer the macarons to a wire rack to cool completely before filling.

13. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.

14. Transfer the buttercream to a piping bag fitted with a round tip.

15. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.

16. Place in an airtight container for 24 hours

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İngredients:

-chopped green peppers
-tomatoes
-chopped onion (optional)
-egg
-salt
-oil
-black pepper (optional)

recipe:
The first, place the oil and onions in a pan. After, saute the onions for 2-3 minutes over low-medium heat. Then, add peppers and salt. After that, close the pan’s lid and cook until the peppers become soft. Add add the tomatoes in the pan. Then, cook for 5-6 minutes with the lid closed. Finally, add the beaten eggs and stir. It’s done when the eggs are cooked. Finally, you can sprinkle some black pepper , if you like.

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Noodle Recipe
Ingredients

200 grams of flour
2 eggs
¼ cup of milk
1 teaspoon of salt

Recipe
First, take the flour into the mixer. Add salt and add the eggs. Then add the milk and knead for 4-5 minutes until the dough comes together. Then put the dough on the counter and flour. To divide the dough, give it a cylindrical shape and divide it into four equal parts. Flour the dough and wait for about half an hour.

Let the dough rest well. After that, cut the dough finely and open with a rolling pin. Cut the dough into strips. At this stage, if you forget the dough profusely, you can easily cut. After cutting, take the strips in front of you and cut them with a knife, leaving 2-3 fingers long. Immediately place the resulting noodles on a baking sheet. You can keep the dough for 12 hours in a sunny place or dry it in a high temperature oven. You can cook the resulting noodles and serve them with yoghurt. Enjoy your meal!

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Plain Cake Recipe
Ingredients

3 eggs

1 cup of sugar

½ cup of oil

1 cup of milk

1 package baking powder

1 package vanilla extract

2-3 cup of flour

Recipe

First, you should set the oven 180 degress. Than, add egg and sugar in a bowl and mix them. After that, add the oil and milk. Next, keep on mixing them. Add flour, baking powder and vanilla extract and stir well. Finally, bake the cake about 25-30 minutes.

Bon appetit to everyone!

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Ingredients:
•1 kg eggplant or 1 canned roasted eggplant
•400 g cubed chopped meat
•1 tablespoon buttee
•optionally 1 tomato
•3-4 tablespoons yogurt
•2 cloves garlic
•Salt
•Black pepper

Preparation:
Put the meat into the saucepan and cook
Put butter onto cooked meat. Saute 2 minutes. Then add the tomato paste stir 2-3 times. Add 1 cup water, finely chopped tomatoes, salt and black pepper onto. cook for 5 minutes
on the othee hand roasted to eggplant on the stove or in the oven. optionally you can also use canned eggplant.
Then chopped eggplant into a bowl. add yogurt,salt and grated 1-2 cloves garlic onto. Mix well. Put the eggplant mixture into a serving dish. put the prepared meat mixture in the middle. Serve hot.
Bon apetit!

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Ingredients

3 small aubergines cut into 1 cm cubes

2 large tomatoes finely chopped

1 medium potato washed & cut into 1 cm cubes

1 medium onion peeled & finely chopped

1 large green pepper deseeded & finely chopped

5 cloves garlic peeled & finely chopped or sliced

1 tsp sweet paprika

1 tsp ground cumin

1 tsp chilli flakes optional

1 tsp dried thyme

1 tsp sugar

1 tsp vinegar

salt & pepper to season

2 tbsp sunflower oil 1 for frying your aubergine, 1 for cooking your tomato sauce

1 tbsp fresh parsley roughly chopped, to garnish

Instructions

Fist of all, preheat your oven to 220 degrees Celsius.

Lightly oil a baking tray and add your potato.

Bake for around 20 minutes, flipping once, until the potato is soft on the inside and starting to crisp on the outside.

Meanwhile, add sunflower oil to your frying pan and heat on a medium to high setting.

Add your aubergine and fry until softened and browning.

Place your potato and aubergine in a large serving bowl and leave to cool.

Now, using the same frying pan that you used for your aubergine, begin your tomato sauce.

Gently heat 1 tbsp sunflower oil and add your onion and peppers.

Saute until your onion and pepper is starting to soften. Around 5 minutes.

Now add your tomatoes and garlic. Stir and simmer until your tomatoes have broken down.

Add your dried herbs, spices and salt & pepper then stir.

As your tomato sauce reduces, add a splash of water, your vinegar and sugar.

Stir everything together and do a taste test. Add more seasoning if necessary.

Allow your tomato sauce to simmer for 20 minutes or so to let the flavours infuse, adding a splash of water if it starts to get too dry. You are aiming for a medium-thick sauce.

Once you are happy with your sauce, remove from the heat and allow to cool a little.

Now pour the sauce over the potato and aubergine and gently mix together to create your Turkish şakşuka.

Serve your şakşuka cold, garnished with the fresh, chopped parsley.

Enjoy ur meal!

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HOW TO COOK PERFECT PANCAKES?

Preheat your good quality, non stick pan or griddle on medium heat first. Once it’s hot, lower the heat down to low-medium heat. Wait about two minutes. This part is crucial and so worth it. Lightly grease the pan with a small amount of butter (yes, even on non stick pans), and wipe away any excess butter with a sheet of paper towel.

Use a 1/4 cup measuring cup to pour your batter so you get perfect, evenly sized pancakes. Start pouring from the middle, then continue pouring slowly in a circular motion so that the batter spreads into perfect round shapes.

Allow the pancakes to cook properly! Don’t rush them on high heat, or flip them too early. Let that under-side cook to a beautiful golden brown colour, and when bubbles start forming on top and around the surface (batter side), they are ready to flip.

How to get that flip perfected without creating lopsided pancakes? Grab a good, plastic spatula and slide it underneath the pancake. Use your WRIST to gently flip them instead of using your whole arm. You’ll know what I mean when you’re in front of your pan ready to flip. THIS makes a HUGE difference.And results:Perfect pancakes. Almost like a good sponge cake!

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Tarhana Soup

Ingredient’s;

•4 tablespoons of tarhana
•1 tablespoon dried mint
•7 glasses of water
•1 tablespoon of sunflower oil
•1 dining floor
•1 tablespoon of tomato paste
•1 teaspoon of salt
•1 clove of garlic (crushed)

Recipe;

1-)Take the powdered tarhana in a large mixing bowl. Add mint powder and 2 glasses of room temperature water on it and mix it with a whisk. Let the tarhana soften at room temperature for about 15 minutes, until it softens.

2-)Meanwhile, add the oil and butter to a large saucepan and start to melt it over medium heat. Add the crushed garlic and tomato paste and start frying.

3-)Add the softened tarhana mixture and mix.

4-)Add the remaining 5 cups of water to the pot. Cook, stirring occasionally, until thickened.

5-)Serve the boiling soup hot without waiting. Since it is a soup that thickens as it cooks, we recommend adding water if you are going to consume it later.

6-)Enjoy your meal!

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Semolina Helva

Ingredients

1/2 liter  milk
1/2 liter water

Half a kilo of sugar

250 grams of margarine

Half a kilo of semolina

peanut

First, Take the butter and glass nuts in the pan. Roast the glass nuts on medium heat until İt's turn pink. Add the semolina and fry until it starts to turn darken.
Then add sugar, water and milk. When it starts to boil, mix and close the pot cover. Cook on low flame until it absorbs water.
Finally, Let it cool down a bit.
Bon appetit

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Recipe of souffle
Ingredients
3 eggs
80 grams of dark chocolate
3 tablespoon flour
3 tablespoon butter
3 tablespoon of powdered sugar
One packet of vanilla

One teaspoon salt
For service
One tablespoon of powdered sugar
How to make
1) Melt butter and dark chocolate
2) add the eggs and the powdered sugar, then mix with a mixer until is become creamy
3) Add the melted butter and dark chocolate to the scrambled eggs
4) Add the flour, vanilla and salt mix all the ingredients quickly with a spatul
5) put oil to the bowl and spread it and sprinkle the flour
6) Bake it an oven at two hundred degrees for 8 minutes to maintain a liquid consistensy
7) After waiting one minute at room temprature turn it upside down to the service tray. Bon Apetit

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Rovioli Revipe (Mantı Tarifi)

For The Dough (Hamuru İçin);

↬3 Cups Flour (3 Su Bardağı Un)

↬1 Glass Of Water (1 Su Bardağı Su)

↬1 Egg (1 Yumurta)

↬1 Teaspoon Of Salt (1 Çay Kaşığı Tuz)

`For The Mortar (Harcı İçin);

↬250 Grams Ground Beat (250 Gram Kıyma)

↬1 Onion (1 Soğan)

↬1 Teaspoon Of Salt (1 Çay Kaşığı Tuz)

↬1 Teaspoon Of Black Pepper (1 Çay Kaşığı Kara Biber)

↬1 Teaspoon Paprika (1 Çay Kaşığı Pul Biber)

1. Add 3 cups of flour, egg, salt and water to a bowl and knead. (3 su bardağı unu, yumurtayı, tuzu ve suyu bir kaseye ekleyip yoğurun.)

2. When it's doughy, cover it and let it rest. (Hamur olunca üstünü kapatıp dinlenmeye bırakın.)

3. Greate the onion and add it to the minced meat. Knead when adding spices. (Soğanı rendeleyip kıymaya ekleyin. Baharatlarıda ilave edince yoğurun.)

4. Divide the dough and roll it out with a rolling pin. (Hamurları ayırıp oklava ile açın.)

5. Cut the dough into squares and put the minced meat in then and close the dough. (Hamuru kare şeklinde kesin ve kıymalı harcı içlerine koyup hamuru kapatın.)

6. Add water to the pot and cook the ravioli for 20 minutes. (Tencereye su ekleyip mantıyı 20 dakika pişirin.)

7. Ravioli ready to serve. Bon appetit. (Mantı servis için hazır. Afiyet olsun.)

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INGREDIENTS

4 Servings

FOR THE DOUGH

2 cups (240g) bread flour, or a combination of all-purpose and semolina flour

1 ½ tsp instant yeast

1 tsp light brown sugar

1/2 tsp salt

1 large egg

1/2 cup (120 ml) whole milk

1/4 cup (60 ml) extra virgin olive oil, plus more for brushing

FOR THE TOPPING

1/2 small onion, diced

10 small or 5 medium tomatoes

1 tbsp tomato paste

2 tbsp chopped parsley, or cilantro

1/2 tbsp chopped mint

1/2 tbsp ground sumac

1 tsp Aleppo chili flakes, plus more for sprinkling

1/2 tsp paprika

1/2 tsp ground allspice

1/2 tsp ground cumin

1/4 tsp ground cinnamon

1/2 tsp salt

1/4 tsp ground black pepper

5.3 oz (150g) fatty ground lamb, or beef

PREPARATION
1
To make the dough, first, you warm the milk, ideally in a microwave on high heat for no more than 30 seconds. In a large bowl whisk together the flour, instant dry yeast, light brown sugar, and salt. Make a well in the center of the flour mixture and add to it one large egg, warmed milk, and extra virgin olive oil. Knead for five to six minutes until you have a smooth and elastic dough. Cover the bowl with plastic wrap and place it in a warm place to prove for two hours until doubled in size.
2
Transfer the dough onto a lightly floured surface. Divide into four equal portions and then shape each piece into a ball. Cover with plastic wrap and let rest for 30 minutes.
3
While the dough is resting, place a baking tray inside the oven and set it to preheat at 250°C/480°F. To make the topping first slice the tomatoes in half, then remove the seeds and squeeze out the juice. Place all the ingredients that make the topping, except meat, in a food processor until well combined. Now, incorporate the meat and pulse until the mixture turns into a paste.
4
To assemble, lightly flour a ball of dough, then roll it into a thin round. Place the round on a piece of baking paper and brush the edges with olive oil. Arrange the topping evenly all over the dough, then gently press it in taking care that you do not tear it.
5
Place the lahmacun with the baking paper into the baking tray and bake for five to six minutes. Repeat this last step with the remaining dough and topping.

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ingredients
tortilla

3 tablespoons of olive oil

500 grams mince

1 small onion

1 medium tomato

1 teaspoon of hot sauce

1 teaspoon of tomato paste

1/2 teaspoon of salt

1/4 teaspoon of cumin

4 sprigs of fresh coriander

recipe
First, fry mince with olive oil and onions, then add tomato sauce and salt.

add the finely chopped coriander or parsley and remove from the stove.

Take the diced red onion, avocado, tomato and parsley in a small bowl, add the lemon juice and mix. Put 1.5 tablespoons of minced meat on the taco shells and top with this salad. Add the last grated cheddar cheese and serve.

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Ingredients of Adıyaman Style Meatless Delicious Raw Meatballs Recipe

Half a kilo of brown bulgur with raw meatballs

2 large onions

1 large head of garlic

A full tablespoon of tomato paste

1 case big

1 tablespoon of seven types of spices

Parsley

4 tablespoons of olive oil

Preparation of Adıyaman Style Meatless Delicious Raw Meatballs Recipe

1. We put the bulgur in a mixing bowl, add finely chopped onion, crushed garlic, tomato paste, isotum soaked in a little water, seven kinds of spices, and half-cut lemon and start kneading.

2. We take water with us and knead with water from time to time with our hands until the bulgur softens a little, and finally, we add olive oil and parsley and knead for another ten minutes.

3. A raw meatball that all our ladies can knead, I always knead it myself, it goes very well with easy and enjoyable lavash, lettuce and pomegranate cheesecake.

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ARDA GULER 10/L 1117                            Izmir Bombasi

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ARDA GULER 10/L 1117                            Izmir Bombasi

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what ıs ıt?

Izmir Bomb or Praline Stuffed Cookies, is a kurabiye from the Turkish cuisine filled with chocolate s pread.The kurabiye gets its name from Izmir, the place where it originates. The desert has a crispy dough layer on the outside and a fluid cream filling on the inside

Materıals

For the dough; half a glass of warm water Less than half a teaspoon of oil 1 tablespoon of sugar 1 pack box 1.5 cups of flour (1-2 more spoons can be added as needed) For Inside; Spreadable Chocolate

How to do?

Preparation of For our dessert; a deep care water, oil, nap, yi mask. Let's add the flour gradually until the dough has a consistency that does not touch the hand, and let's mix and knead. Let's cover our dough with a cling film and leave it to watch for 20 minutes. Before we help you shape our dough, let's run our oven on its highest upside-down settings. Let's give our rested dough a roll shape on the counter and with our hands. Then, with the help of a dough cutter or a knife, let's divide our dough into 18 pieces and produce small meringues. Let's expand one of the meringues we prepared by pressing it with our hands. Then, with the help of a rolling pin, let's roll the dough thinly. Since the dough is oily, you can make it without difficulty. Let's put the cocoa chocolate cream with a spoon and close it in the form of a bundle. Let's cut the dough with the help of it, if there is an excess part, let's cut it with the help of scissors. Let's place the baking on our baking tray. I prefer it because the dough sticks to the tray and the tray gets dirty. Prepared food to cook our cooking presentation, with the Izmir bomb we collected at the bottom down. Let's do the same process in order until all our meringue is finished. I didn't cook in two cookers, I recommend not placing them too close to each other and warming myself up. Let's contract our dessert to the oven and reduce the oven's setting to 220°C, let's cook it with a fan. It is prepared from our school in detail, from quality. Our dessert will be cooked in 5-6 minutes. Izmir, where the first heat comes out, can serve like the one that comes after the service.

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Ingredients:

400 g vine leaves

2 cups of rice

2 onions

Half a glass of olive oil

2 tablespoons of pine nuts

1 tablespoon of currants

1 tablespoon of pomegranate syrup

1 tablespoon of granulated sugar

Half a teaspoon of black pepper

Half a teaspoon of mint

Half a teaspoon of allspice

Half a teaspoon of cinnamon

400 g frozen cherries

2 cups of cherry juice

Salt

Recipe

1.  Soak the vine leaves in hot water , remove the salt , and boil them to keep them fresh.

2. Wash and drain the rice.

3. Heat the olive oil in the pan. Add the pine nuts and fry a little. Add the finely chopped onion and continue frying.

4. When the onions soften, add the rice and fry a little.

5. Add the soaked and softened currants, pomegranate syrup and spices and mix.

6. Finally, add the cherry juice and sugar and let it boil.

7. While the rice is absorbing the water, add half of the soaked cherries to rice and mix.

8. Remove from the stove and let it cool.

9. Put the mixture we prepared on the vine leaves and put one cherry each, wrap it in finger thickness.

10. Put the stuffed leaves in the pot and sprinkle the cherries between them. Add some salt and olive oil and add water up to the level of the stuffed leaves.

11. Put a plate on top of them and close the lid of the pot.

12. Cook for 40 minutes on low heat.

Bon appetite!

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Ingredients:
1 pack of pasta
1/2 tablespoon salt
2 tablespoon oil
1 sliced  green pepper(optional)
1/2 sliced onion
1 teaspoon black pepper
Chopped parsley

Recipe :

First, put water in a large pot and add 1/2 tablespoon of salt.

Then, bring to a boil on high heat and add the pasta in a pot. Cook the pasta about 10 minutes.

After that, drain the pasta. Meanwhile, heat oil in a large pan and cook onion, bell pepper on medium heat until softened.

Next, add the sauce in a pan.

Finally, cook it about 5-10 minutes. Your pasta is ready

Enjoy Your Meal!

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* artichokes ( as much as you want)
* 3 lemons
* 4 glasses olive oil
*1 pack of peas
*5 potatoes
*4 carrot
*30 shallot or more
* dill grass as much as you want
*a large flat pot
recipe
firstly rub the lemon to artichokes and then put them to the pot after that chop the vegetables . it will be better if you cut the vegetables into squares. and then put them on the artichokes. chop the dill and sprinkle on top . after put the shallot if you dont have shallot at home you can use onion . and after add that 4 glasses olive oil and and 2 lemons . you can cook for 2 hours. but if you eat the meal cold it will be better. because olive oil dishes are more delicious when they be cold.
ENJOY YOUR MEAL

and then put them your
*

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