ingredients

 Boil the lamb/beef pieces slightly. This will prevent it from hardening when you pan fry them in oil later. Add some salt to the water if needed. Finely chop the onion & parsley. Place them in a deep cup, add sumac & salt. Mix them by hand or a good utensil. Sumac should get concentrated in one place.Put some vegetable, canola or sunflower oil on a pan. Don’t fill it up, just a thin layer to cover the pan is adequate. Get a glass of water and keep it next to your pan. Also get some ground hot red pepper ready. Heat up the oil and add the meat. Just after a couple of minutes add ground red pepper and keep mixing.This is important: When the oil gets too hot, it’ll splash around and will burn the meat. To prevent that, add a splash of water in the pan. Some of it will vaporize instantly and will take out the extra heat from the pan and the meat. This will keep the meat tender.
 Around the time the remaining water in the pan is about to vaporize, cover the pan & the meat with the Pita. It’s best if you use lavash as the bread. Pita in US are too thin, fragile and hard to this dish. Let it warm up a bit and turn down the heat.Take out the pita, place it on a plate. With a spoon take a little (not too much or it’ll be too thick of a roll) meat, spread it along the lavash in a thin line.
 Add your onion mix, some salt and some crushed or ground pepper & roll tightly

2 pieces of onion.

2 cloves of garlic.

3 tablespoons tomato slices

4 tablespoon chili peppers

3 tablespoons oil

3 sweet spoon salt.

2 sweet chili pepper flakes.

First let’s put bulgur, tomatoes and pepper slices and spices in a large kneading bowl.

Grate the onion and garlic or let the robots pass and mash them.

Add the onion and garlic paste to the other raw meatballs in the kneading bowl.

Then let’s put 2 tablespoons liquid oil on them and let's start kneading the raw köfte.
Let's taste it after you've already sensed that the raw meat is soft.

Finally you can adjust the taste according to our pleasure taste.

A pinch of red pepper 

A pinch of salt

A pinch of pepper 

A pinch of cumin

3 table spoon olive oil 

2 table spoon yoghurt

1 kg kuşbaşı 

Process

First, Mix all of the İngredients 

Tren, Leave the meat 15 minutes for aging

Finally,Set the fire up on the mangal 

Enjoy your meal 😂

First, In a medium sized pot place the oil and chopped onion. Then At medium heat, sauté them and add the tomato paste, chopped carrots and potatoes and sauté them for about extra 2-3 minutes. Add the washed and drained red lentils, salt and hot water. Stir well.
Cook until the carrots and potatoes are soft. With a blender mix the soup thoroughly .If it is too thick, you can add some more water and adjust according to your sense of taste.
For the garnish in a small frying pan, place the butter and melt over low-medium heat. When it starts spitting, stir in the red pepper and salt. Then, pour the melted butter and pepper mixture over the soup. You can add some dry mint on top if you like mint.Finally ,
Serve the red lentil soup while still hot, and also add a few drops of lemon juice for a better taste.

First in a pot, boil chicken with the half of the salt. Leave aside 4 cups of the boiling water for using later. Then let the chicken cool for a while. And then, remove the skin and bones. Cut the chicken into small pieces and set aside.
In another pot, melt the butter and stir in rice. Cook rice stirring occasionally for 2-3 minutes. Then add 4 cups of boiling water of the chicken. Add the remaining salt and bring to a boil. Close the lid and cook over low heat till the rice absorbs all the water. Then leave for a rest for 10 minutes. Add the chicken and mix them all. Another serving suggestion is: put some chicken into a bowl and fill the rest with pilaf.Finally gently press the surface and turn upside down to a serving plate.
Sprinkle black pepper on top and serve Chicken Pilaf warm with ayran.

1 small onion, sliced

1 tablespoon butter

1 pound lean ground beef or ground chuck

4 slices rye bread

8 to 16 ounces sauerkraut, drained and rinsed

4 slices cheese

Preparation: first Saute the anion slices in butter set aside. Shape ground beef into far patties; fry in skillet or broil to desired doneness, turning to evenly brown. Place hamburger patties on the rye bread slices on a broiler rack. Top burgers with sauerkrout, onion and chese. Broil until chesee is melted. Finally serve with pickles and fried potatoes