Cauliflower Chowder

Materials:

1 kg cauliflower
2 medium carrots
3 medium potatoes
1 medium onion
2 green or red pepper
4-5 cloves of garlic
1 tablespoon chili paste
1-2 tablespoons of tomato paste
250 g piece of meat, or chicken fillet
Some oil, some water
Salt, Pepper

Preparation
Meat or chicken, placed in a pot of water, placed on a little bit of oil, then roasted pulled.
Then added finely chopped onions are sautéed together.
Then add pepper paste and then a ring-shaped chopped carrots and sautéed with crushed garlic are added added.
Then, chopped into large cubes of potatoes, peppers and cauliflower chopped julienne style floor, the floor is added.
Vegetables, tomato paste and salt dissolved in water is placed so as not to be buried and left to cook on low heat.
After cooking pot and lid is closed again poured pepper.
It is served hot.
Tip: Cauliflower and will know when it is hot fragments, should be mixed very little while they cook.

DESCRIPTION FEATURES:
Vegetable casserole dishes can be called as a kind dish.
It is very useful and a light meal. It is easy to digest.
Pots, strainer, wooden spoons, knives, cutting boards ... etc. tools are needed.
The dimensions given 6 to portion size.
The average cost is currently very much for cauliflower prices peaked at a certain price can not be placed, but the average cost of this meal is around £ 15.
Presentations can be made with fresh spices.
Casserole dish. If six people cooked on the stove vegetables are cooked stew taste. Cauliflower Chowder

Of Cokertme Kebab

Materials: 
Slices of meat (steak, or loin antrkot) 500 gr. 5 pieces potatoes [are chopped into matchstick] 
1 cup yogurt 
2-3 cloves of garlic 
Finishing Materials: 
1 cup olive oil 
1 teaspoon black pepper 
1 teaspoon salt 1 teaspoon cumin 
1 onion 
1/2 cup milk 
1 to 2 tablespoons olive oil 
1 tablespoon of thyme 
1 cup cooking oil 

Over the Sauce: 
2 tablespoons butter 
Red pepper flakes 
1/2 bunch arugula 
3 tomatoes 

Preparation: 
Sliced ​​meats are chopped into finger. Is placed in a deep bowl. 
Admixed in the list on the finishing materials. The refrigerator is allowed to rest for at least 6 hours. 
Yogurt little salt, olive oil and crushed garlic are blended with teeth. Extract and chopped potatoes as thin as matchsticks. Plenty of potatoes in hot oil until sararınca party, party fried. 
Süzdürerek those oil service vessel will be angry. Drizzle garlic yogurt. 
Rested strips of grilled meats or cooked in a pan. 
Service is laid on top of yogurt on the plate. 
Meat with red pepper on the hot butter drizzle. 
Arugula, tomatoes, served as pictorial materials. 

Tip: Turkish cuisine is available in public areas in the field of use of meat a reason, which you cooked the meat is cooked method is of great importance to be delicious. To improve the flavor of the meat, one of the transactions, marine (finishing) is to. To Marine, fresh herbs and spiced meat in a liquid (marinade) soaked in and is sweetened.

chicken Kokorec

Materials:
Chicken meat (All sections)
Internal oil and clarified butter
pepper
tomato
salt
Red pepper flakes
thyme
      * Seven cumin and finely chopped green onions for even 1-2 cloves garlic

Preparation:
We cut to a thickness of 2-3 cm in length and pen a little finely chopped chicken meat roasting Let's start with the internal fat.
Meat also puts out water when small checks, we cut a little extra pepper to the pan and mixing well, lets take a bit of color.
Peel the tomatoes we cut small chunks and then put the seasoning mix threw a two-time hot naan bread or pita bread in half if the room put together with hot sauce Let's appetite. (tomato paste tomato puree ready for use, is driven by boiling lavash.)
Note: Return the chicken to the color of flesh and consume as little pain gets better.chicken Kokorec

Crete Kebab

Materials:
6 cleaned artichoke dish
600 grams coarse chopped lamb
1 cup vegetable oil
20-25 shallots
1 head of garlic
A pinch of dill
Salt and pepper
If desired; 1 cup peas

Preparation:
Peeled shallots, garlic and oil in a pan accepted. Saute onion and garlic over medium heat for five minutes on a plate is removed.
Cubed meat is placed in the same oil, meat is roasted it until the water has left. Placed a sufficient amount of hot water until soft cooked meats.
Divided into small triangles of cooking meat on artichokes, roasted onion and garlic with the salt and pepper are discarded. If desired, a sufficient amount of peas artichokes by removing the lid closed over medium heat until done is boiled.
Is taken from the fire, sprinkled with finely chopped dill is served hot.

Note: Crete kebab, pilaf can be served with plain rice.

Recipe Features:
Product types: meat and vegetable dish.
Cooking techniques and features: in the furnace for about 1 hour
Used in preparation tools: knives, cutting boards, pots, spoons.
Presentation and service types: fine cut onto serving platter sprinkle with dill.
Number of Servings: 10 persons.
The main materials are supplied and the nutritional value of: meat because protein contains abundant vitamins and minerals because of the artichoke.
Cost: £ 23

OVEN RECIPES with Vermicelli with LAMB

SUPPLIES FOR OVEN noodle LAMB
1 package yeast
3 green peppers
4 cloves of garlic
2 red peppers
1 tablespoon tomato paste
1 onion
400 grams of lamb
4 tomatoes
salt
vegetable oil
black pepper
water
MATERIALS REQUIRED FOR RICE:
2 cups barley noodles
butter
salt
water
Preparation of:

The present form of the lamb chunks are hacking. Put a little vegetable oil in a saucepan and pour into the meat, and we're starting to roasting process. Cook until broth is absorbed water are left. Mushrooms, onions, garlic are also beautifully hacking. Garlic and onions are poured soteliy. Then we add the tomato paste. Pepper hacking, we're putting into the pot. After you peel and chop the tomatoes are adding the latest. We're adding a little hot water.

We leave the lid off the cooker to cook. We leave the butter in a saucepan different, we are wreaks putting barley noodles. We put salt. We are sharing a small crock pots of roasted barley noodles. We're on the share of meat slurry. Put on the hot water we put a slice of tomato. We're baking in a preheated 180 degree oven. That's all :) Enjoy it ...

DESCRIPTION OF THE OVEN Dumplings

VEGETABLE MATERIALS OVEN MEATBALLS:

1 sprig of parsley
2 cloves of garlic
1 egg
400 gr. minced
1 onion
Breadcrumbs
salt
black pepper

VEGETABLE MATERIALS REQUIRED FOR:

6 green peppers
2 tomatoes
3 zucchini
2 eggplant
2 red peppers
salt
black pepper
olive oil

MATERIALS REQUIRED FOR SAUCE:

1 tablespoon tomato paste
2 bay leaves
water

PREPARATION:

First, we put the minced meat in a mixing bowl. Grate the onion and garlic are taking into. We're breaking eggs. We're adding parsley finely chopped. Salt, pepper're putting. In this way, our fees are knead thoroughly. Putting bread crumbs consistency upfront.

Pieces of ground meat patties can cut and round-are preparing. Eggplant and zucchini are slicing a way round. A round tray, starting from the edge of a slice zucchini, meatballs are putting a slice of eggplant. In this way, until all the ingredients are ranging.

The rest of the pumpkin are putting our hands. For the vegetables on olive oil, salt and pepper are shed. We previously heated 180 degree oven for cooking. For the sauce too, we put a small sauce pot. Put half a liter of hot water, stirring consistency open. We add bay leaf. We're closing it boils gold.

Would remove from the oven, close to the cooked meatballs. In the middle of chopped tomatoes, green and red peppers are adding forward. We're pouring the sauce over them by moving. We're closing in on it greaseproof paper, we put back in the oven and would remove from the oven after 30 minutes.