Greek and Turkish Appetizers
Chickpeas Tripe
Chef Tarkan is semenur
MATERIALS
1 kg.d until Tripa - The 8 cloves of garlic - 1 cup vinegar 1 head onion - 1 lemon - 2 teaspoons red pepper flakes 1/2 cup olive oil - 1 tsp salt-boiled chickpeas Tripe-fat pepper pickles Preparation of the holder it in cold water for 1 hour. We clean on the rough and spongy part with the help of a sharp knife. Pressure Washer and he tripe into the pot. Slice of lemon as a whole onion 4 cloves, add salt and vinegar dividing the garlic for 50 minutes
until the trip I pişirek until it is soft
after cooking is finished, the trip in the air on while the service salts beaten 4 cloves garlic, vinegar, olive oil and boiled chickpeas oil, pepper at the end stamp or pickles we added pepper. Bon Appetit.
MEYHANE KIDNEY-GREEK STYLE
Chef Tarkan is semenur
MATERIALS
FRESH KIDNEY - colored PEPPERS (DARK RED-YELLOW-GREEN) - garlic - onion - PARSLEY - TOMATO - Granulated Sugar - lemon juice - salt - EXTRA VIRGIN OLIVE OIL
the PREPARATION
10 MINUTES OF FRESH KIDNEY it after you boil SÜZER
Pan or olive oil, onion for (HALF sliced), coarsely chopped peppers are blanched sliced tomatoes, the salt, sugar, garlic and lemon water we add ALL
to put on COOKER we KIDNEY from 1 TEA GLASS IN NO Roasting One of cook on low heat after boiling with water. AFTER GOLD CLOSE coarsely chopped parsley add it WHETHER OR COLD SERVİS.AFİYET KAPATALIM.ILIK the CAP. :)
Lugs on the
Chef Tarkan is SEMEA
INGREDIENTS
5 eggs - 4 tomatoes, -1 large onion, eggplant large -5, -2 cup olive oil, teaspoon sugar -1.5, -2 matchbox-sized feta cheese.
the PREPARATION
separate eggplants in half lengthwise, and than wait for a while in salt water, gently squeezing the boil in salted water. Remove the inner arranging a greased tray, knives crumble. Saute the onions you grate. Add the chopped eggplant inside, cook. Tomatoes, beyazpeynir, sugar and salt and cook clerks. Eat the eggs slurry. Inside, put the eggplant-shaped boat standing on a tray. Sprinkle a little flour on the oven. WHETHER cold or hot service yapabilirsiniz.afiyet. :)
BRAUN
CHEF Tarkan is semenur
Preparation of
COLD WATER AT LEAST 1 HOUR HOLD VESSELS AND ZARA Obtained BRAINS SALT AND LEMON JUICE KON has BOILING WATER 5 MINUTES boiled, skimmers HELP strain BUY cold water 1 lemon SHAVING IN chopped HELD in the CABINETS. COLD SERVICE OLIVE OIL LEMON JUICE SALT WHETHER TO .AFİYET crushed black pepper to SERVICE. :)
Pickled beets
Chef Tarkan is semenur
MATERIALS
BEET - Garlic powder SUGAR - SALT - GRAPE is VINEGAR
Preparation of
BLACK AND HAIRY PART BELOW THE SHELL STOP BEET boil in the
cold AFTER THE SHELL TO BUY APPLE AND HALF the FORM chopped slices.
COOKER our water into the SALT ADDED SUGAR AND GARLIC POWDER b is VINEGAR. (TAT in FIGURES in INTENSIVE will Sensible) STORAGE CABINET GLASS JARS be in TAKEN. 1 MONTHS wills COLD SERVICE IS DONE AT YOUR TIME removed.
NOTE: IN SERVICE, WHILE ON - DUST AND CANDIES Pink Wine caramel ET IN WALNUT INTERIOR AND LEMON GARLIC SAUCE AND I PREPARED IN OFFER BEYBI with purslane LEAF. Enjoy. :)
MUSTARD SAUCE Eggplant
Chef Tarkan is semenur
MATERIALS
BOSTAN Eggplant - MUSTARD - YOGURT - MAYONNAISE - garlic - SEA SALT - purslane - LEMON - PEPPER - VIRGIN - Olive oil
the PREPARATION
BOSTAN we Roasted Eggplant he BARKER HIGH FIRE INSIDE the FIG ALL REMAIN IN SOYAL the DISTRIBUTE.
GARLIC MUSTARD MAYONNAISE YOGURT La PREPARING SALT pepper sauce to the WEM SOSLAYAL to cover them completely.
OLIVE OIL GARLIC LEMON with salt and pepper PREPARE wine sauce to BEYBI purslane LEAF it been a SOSLAYAL AND on the caramel (POWDER SUGAR AND PINK wine a) WHETHER SERVICE EDELİM.AFİYET with walnut pieces. :)
MACKEREL crossties
Chef Tarkan is semenur
the PREPARATION
1) First, we remove from the packaging that we keep in the cupboard for mackerel kippers.
2) are warming slightly as the January t incense
3) Heated we crossties are crushed with a mallet or a heavy object wrapped around a gland.crossties at this stage is divided into a hollow fiber .. crossties are putting into the pot.
4) that we put into the container so as to cover the pit of our weedy fill it with warm water. We are doing this operation to get the absolute weedy. Hold it for 15-20 minutes. The color of the water during this period also darkens already
5) Over the warm water we fill weedy palm of our weedy or taking it in this way the situation thoroughly annoys
6) again pit or weedy Water drains thoroughly we fill it with vinegar to cover up by a bowl.vineg it is happening now is that the brine water. Skinny it can store this way for months in the refrigerator and can eat as much as we need remove the appetite.
Capers anchovies anchovy
Xiamen is cheftarkans
INGREDIENTS
1 KG OR CONDITIONS the anchovy - 2 LEMON - SEA SALT - cappers
SOS FOR: EXTRA VIRGIN OLIVE OIL - VINEGAR - GARLIC - LEMON - PULA PEPPER - SALT - STREAM OT
the PREPARATION
Extracted PINS and HEADS HELD ANCHOVY on WASH after 1 HOUR cold water. (3 TIMES CHANGED WATER.)
1 HELD TIME 1 HOUR SALT LEMON JUICE them. WASH AFTER LOWER SOS, anchovies ON, ON SOS anchovies ON FORM 24 hours at room temperature SEQ HELD AFTER skinned skinless OR THE CAPER FLOWER AND SOSLANIP the yellows are jarred COLD SERVICE WHETHER YAPILIR.AFİYET. :)
NOTE: You can also scan anchovies anchovies IF DESIRED FROM THIS LERA.
