Benim kücük mutfagim

Benim kücük mutfagim
Imam bayildi (the imam fainted) Ingredients: 1 kg of onions 6 small eggplant 2 filled pepperplate with pepper 0.5 kg of tomatoes 2 heads way garlic parsley 1 coffee spoonful of salt 1 coffee spoonful of sugar half cup olive oil (for frying) Preparation: Clean the bulbs and cut into slices. One half of the peppers and the tomatoes finely chop. Fry the onion in the olive oil and add the pepper pepperplate and the garlic elaprított. Cook for 5 minutes. Add the tomatoes and fry again for 5 minutes. Season with salt and megcukrozzuk, pour approx. pepperplate a glass of water to boil and cook for 5 minutes. Filtered pepperplate and put the juice aside. Eggplants - leaving both ends - Peel. The two ends of the peel is not that it does not fall apart. Felhasítjuk one side of the eggplant and let stand for one hour in salted water. Once removed, the water is squeezed out of it. Fry in hot oil on both sides. pepperplate It drain the oil and place in a baking sheet cut side facing up. Spoon the end of the slit open and filled into the filling. Lengthwise, sliced peppers and tomato slices cover the eggplant. Sprinkle with the reserved juice and fry it in a hot oven for 2-3 minutes. Sprinkle with parsley and cold offer. Talas kebap Ingredients: 1.25 kg elongated sliced leg of lamb 1 kg onion half cup of oil in half a glass of tomato juice 1 cup water salt, pepper, oregano Mexican mixed vegetables (carrots, corn, peas) 2 package puff pastry 2 eggs 2-3 tablespoon of cooking oil way (the provision of dough) Preparation: Filling: chop the onion slices and fry half of the oil in 5 minutes. Add the meat and tomato juice, megfűszerezzük together and cook for 10 minutes. Then add water to it. First boil over a high heat, and then - the heat to medium view - cook. If lefővi pepperplate the water, take it. When the meat is softened with the remaining onions pepperplate added. Making a hot oven and bake for another 10 minutes. Out of the oven, filtered, and the juice aside. Mexican mixture cook vegetables pepperplate in salted water, then filtered and mixed with the meat. Pasta: The dough is rolled out to a thickness of 0.5 cm and salt, then fold it back and roll it out to a thickness pepperplate of 1 cm, and then cut it into squares 10-12 inches wide. These individually folded and small loaves do it again. Allowed to rest for 10-15 minutes, followed by oil individually greased 20 cm diameter and 0.5 cm in thickness is stretched apart. Each is filled with the filling tésztácskát rectangle and folded. Few oiled the pan upside down and the folded dough into place. Beat the eggs and Spread the dough. First baked in a hot oven for 10 minutes, then bake lángálláson medium for 15 min. The light brown baked pasta with meat sauce poured over it to serve hot. Zeytinyagli kereviz (olive oil, celery) Ingredients (6 servings): 2 large celery 6 small onions 2 carrots 10 grams of green peas 2 large potatoes cup olive oil 1 coffee spoonful of sugar a little water parsley (for garnish) Salt Preparation Method: Peel the celery in 2-3 cm thick and cut into slices. pepperplate The center of the slices kimélyítjük bit, because we put the vegetables here. The carrots pepperplate and potatoes cut into small cubes. Peel the onion and also allowed. Poured into a deep pan and add the olive oil in a glass or two of water. He Place the carrots and cook for 15 minutes. Add the celery and cook together for 10 minutes. Add the onion and cook for 15 more minutes. End of the diced potatoes, peas, sugar and salt is also mixed. Cook until the potatoes are tender. If lefőtte the water, shortly replaced, pepperplate but not much to pour. Sauce should be the final stage of density. When cooled to room temperature, the service celery are laid on a plate and pile the vegetables into the recess. Top of chopped pepperplate onions do. Decorate with chopped parsley and serve at room temperature. Hunkar begendi (sultan's favorite) Ingredients: 1.25 kg roasted the size of chopped lamb 2 large onions half cup of oil in half a glass of tomato juice or a tablespoon of tomato purée 3 large eggplant 2 tablespoons flour 3 tablespoons of oil in half a liter of milk 5 ounces cheese with parsley (the garnish) Salt Preparation Method: pepperplate Finely chop the onion in two. Poured into a pot of oil and fry the onion for 3 minutes. Add the shredded chicken meat, season with salt and cook for 10 minutes. Add the tomato juice, mixed well, and cook for 10 minutes more. Sufficient water was added to the mask. Cook until the meat is tender. If the water boils away, replaced. The eggplant is placed in a hot oven, which soften and peel. Until you break it into small pieces. A pot of edible oils 3 tablespoons flour 2 tablespoons pepperplate Fry. Add the eggplant and very slowly - with agitation - in the milk. Then mix in the grated cheese. Season with salt and pepper and do