INGREDIENTS:

·         A PACKAGE OF SPAGHETTI

·         800 g PEELED TOMATOES

·         1 CLOVE OF GARLIC

·         GRATED PARMESAN CHEESE

·         EXTRA VIRGIN OLIVE OIL       (1 TABLESPOON)

·         SALT

HOW TO COOK:

Start by preparing the sauce. Pour the extra virgin olive oil in a pan with the peeled and garlic clove. Cook for 2 minutes over high heat, add the peeled tomatoes and salt.

Cover with a lid and cook for at least 1 hour on low heat.

Mix it and then remove the garlic.

Pass the tomatoes through a sieve.

Pour the sauce in to a pan with basil on low heat.

Now, cook spaghetti in boiling salted water for 12-13 mins. Then, add the tomato sauce on low heat for 2 mins.

For the dough, all the flour is put into a bowl.

Sprinkle salt in the middle and add water slowly.

A normal dough is obtained.

Then, make tangerine-sized meringues.

Add olive oil to the pan and fry the finely chopped onions until they turn pink.

Then add cheese, red pepper and parsley and mix.

Meringues the size of tangerines are rolled out thinly.

The rolled out dough is cooked on both sides in a heated non-stick pan.

While hot, butter is applied, cheese is added and wrapped in a wrap shape.

Bon appetit to those who will try it

Let's wash and prepare all our vegetables.

Let's put the tahini in a small teflon pan and fry it lightly.

Let's soak our bulgur with 1.5 tea glasses of hot water.

Let's crush our peanuts in a food processor or crush them into small pieces using the method you know (you can also crush them in a mortar).

Let's mix tahini, bulgur, peanuts and cumin with a spoon in a deep kneading bowl.

The feature of this recipe is that all vegetables are chopped into the thinnest and smallest sizes. Prepare cucumbers as tzatziki, tomatoes in small cubes, peppers, spring onions, mint parsley, and lettuce finely chopped.

Grate the onion and add the tomato paste to our bulgur mixture (you can also add pre-soaked dried tomatoes at this stage)

Mix the mixture for 1-2 minutes. knead with a pinch of mint and parsley.

Add the vegetables in this order without beating them. Green pepper, spring onion, mint, parsley, tomato, cucumber.

Add olive oil, lemon juice, chili pepper and salt. Mix gently with your hand.

If you want to consume the batik without water, separate it on a plate while it is still dry and dilute the rest with cold water. Add 5-6 glasses of water to dilute it completely.

If you like sour, add pomegranate syrup.

Serve the dip in a shallow plate by adding finely chopped lettuce or cabbage.

Enjoy your meal.

Note: This recipe was prepared as it is presented in Mersin (Silifke – Mut) region. It is done in a similar way in Karaman. I have to admit, it's the only recipe where I eat a plate first and then photograph it because of the appetizing smell of roasted tahini... :)

This recipe is served as an alternative to shortening at tea times in the south.

In summer, if you wish, you can reduce the cold water and add ice.