Showing posts with label pepper. Show all posts
Showing posts with label pepper. Show all posts

Saturday, September 12, 2020

Roasted Pepper Salad (Kozlenmis Biber Salatasi)

1 lb banana/green/red pepper, washed 
2-3 tbsp vinegar
5-6 tbsp olive oil/canola oil
1 tsp salt to taste
¼ cup fresh parsley, chopped (optional)

Preheat the oven to 400 F (200 C) and place peppers over an oven tray with baking paper. Roast them for an hour or till they turn partly light brown (see the picture). You can also roast peppers over a grill/barbecue. Take out and let them cool down. Then peel and make a cut in the middle lengthwise with a knife (see the picture). In a bowl, combine vinegar, olive oil/canola oil and salt. Stir in roasted peppers, parsley (optional) and mix them all. Cover and leave in the fridge for about 2-3 hours. Then, place the peppers over a serving plate and serve Roasted Pepper Salad with any kind of dish.
ENJOY

Back to Main Page TURKCE
½ kg carliston/yesil/kirmizi biber, yikanip kurulanmis
2-3 yemek kasigi sirke
5-6 yemek kasigi zeytinyagi/ sivi yag
1 tatli kasigi tuz
½ cay bardagi taze maydanoz (istege bagli)

Firini onceden 200 C (400 F)’ye isitin. Yagli kagit koydugunuz firin tepsisine biberleri dizin ve yaklasik bir saat boyunca ya da biberler hafifce kozlenene dek pisirin (resime bakiniz). Ayrica, mangal/izgara ve kor uzerinde de kozleme islemini yapabilirsiniz. Kozlediginiz biberleri sogumaya birakin. Sonra, kabuklarini soyun (resime bakiniz) ve uzunlamasina ortasindan bicak ile bir kesik yapin (Fakat ikiye bolmeyin). Bir kasede, sirke, zeytinyagi/sivi yag ve tuzu guzelce karistirin. Kozlenmis biberleri ve maydanozu (istege bagli) ilave edin ve harmanlayip karistirin. Uzerini kapatarak bozdolabinda yaklasik 2-3 saat kadar dinlendirin. Sonra, kozlenmis biberleri servis tabagina alin.
Kozlenmis Biber Salatasi’ni her turlu yemek cesidi ile birlikte servis yapabilirsiniz.
AFIYET OLSUN

Ana Sayfaya Don

Sunday, December 25, 2016

Pickled Hot Baby Peppers (Biberiye Tursusu)

For a 1 pint jar:
~1/2 lb chili baby peppers (ornamental)
1 Tsp salt
½ cup vinegar
2-3 cloves of garlic
1-3 tsp sugar (optional)
Filtered water

Wash the chili baby peppers and cut the stems off. Peel the garlic. Preferably try to fit as many peppers as you can in a glass jar (1 pint). Add the garlic cloves in between. Then, add salt and vinegar on top and fill all the way up with filtered water making sure the peppers are all immersed in liquid. If desired add sugar in order to reduce the hotness level of the peppers. Sugar will eliminate the chill level. Close the lid and shake it upside down to mix up the vinegar and salt.
Store in a dark and cool place up to 7-10 days. Depending on the storage temperature, the pickled hot peppers would be ready to eat by then. Refrigerate after opening the jar.
ENJOY

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TURKCE
½ lt lik kavanoz icin:
~250 gr biberiye
1 tatli kasigi tuz
½ su bardagi sirke
1-3 tatli kasigi seker (istege bagli)
2-3 dis sarimsak
Filtre su

Biberiyeleri yikayin ve sarimsak dislerini soyun. Tercihen cam kavanoza (1/2 lt’lik) biberiyeleri doldurun. Aralarina da sarimsaklari serpistirin. Uzerine sirke ve tuzu ilave ettikten sonra, kavanozun agzina kadar su ile doldurun. Aci seviyesini dusurmek icin arzuya gore seker ilave edebilirsiniz. Seker miktari arttikca aci seviyesi azalacaktir. Kavanozun kapagini kapatin ve ters duz edip sallayarak tuz ve sirkenin iyice karismasini saglayin.
Karanlik ve serin bir ortamda yaklasik 7-10 gun icerisinde (ortamin sicakligina bagli olarak) biberiye tursusu yemege hazir duruma gelecektir. Kapagini actiktan sonra buzdolabinda saklayin.
AFIYET OLSUN


Monday, October 14, 2013

Gavurdagi Salad (Gavurdagi Salatasi)

4 tomatoes
1 medium onion
2-3 green/banana peppers
3 Tbsp fresh parsley
4 sprigs fresh mint
3 Tbsp olive oil
2 Tbsp pomegranate molasses
½ lemon’s juice
1 cup walnuts, coarsely crushed
1 tsp salt to taste
1 tsp chili pepper flakes (optional)
 
Chop all the vegetables finely. Take olive oil, pomegranate molasses, lemon juice and salt into a small bowl. Mix them well. Then, add the sauce to chopped vegetables and toss gently. Let the sauce to be absorbed for 5-10 minutes.
Add walnuts, toss gently and serve.
ENJOY
 
TURKCE
4 domates
1 orta boy sogan
2-3 tane yesil biber
3 yemek kasigi taze maydanoz
4 dal taze nane
3 yemek kasigi zeytinyagi
2 yemek kasigi nar eksisi
½ limonun suyu
1 su bardagi ceviz, irice ufalanmis
1 tatli kasigi tuz
1 tatli kasigi aci pul biber (istege bagli)
 
Butun sebze malzemelerini minik minik dograyin. Kucuk bir kasede zeytinyagi, nar eksisi, limon suyu ve tuzu karistirin. Dogranmis olan malzemelere ilave edin ve guzelce karistirin. Yaklasik 5-10 dakika sosun salata ile iyice butunlesmesi icin bekleyin.
Uzerine cevizi ilave edip karistirin ve servis yapin.
AFIYET OLSUN
 

Sunday, November 25, 2012

Muhammara (Red Pepper Walnut Dip)

1-1 ½  cup roasted red peppers, drained
1/2 cup fresh bread crumbs
1/3 cup walnuts, finely chopped
2-3 cloves of garlic, minced
1 Tbsp fresh lemon juice
1 Tbsp pomegranate molasses
½-1 tsp ground cumin
½ tsp hot red pepper flakes (optional)
2-3 Tbsp extra virgin olive oil
½ tsp salt to taste

Blend all the ingredients but the olive oil in a food processor blend until mixture is smooth. You may also leave it a little chunky if you like it that way. Stir in oil gradually. Transfer muhammara to a serving bowl and if desired, garnish with fresh parsley/mint. Serve it with crudities, pita triangles or fresh bread. May be refrigerated for up to 24 hours.
Serve at room temperature.
Muhammara is also very good at breakfasts.
ENJOY
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TURKCE
1 su bardagi kozlenmis kirmizi biber, suzulmus
1/3 su bardagi ceviz ici, ufalanmis
2-3 dis sarimsak, dovulmus
1 yemek kasigi taze limon suyu
1 yemek kasigi nar eksisi
½-1 tatli kasigi kimyon
1 cay kasigi aci kirmizi pul biber (istege bagli)
2-3 yemek kasigi sizma zeytinyagi
1 cay kasigi tuz

Zeytinyagi haric butun malzemeleri mutfak robotunda puruzsuz hale gelene dek pure haline getirin. Istege bagli olarak iri parcali da birakabilirsiniz.Zeytinyagini da yavas yavas karistirin. Servis tabagina alin ve arzu ederseniz taze maydanoz/nane ile susleyin. Taze ekmek, pitaucgenleri ya da sebze ile servis edebilirsiniz. Buzdolabinda 24 saate kadar saklayabilirsiniz. Oda sicakliginda servis edin. Muhammara kahvalti sofralariniza da cok iyi yakisacaktir.
AFIYET OLSUN

Monday, September 24, 2012

Peppers with Milk and Cheese (Lorlu-Sutlu Biber ) Rumeli-Trakya

2 lbs sweet banana peppers
3-4 lbs ricotta cheese (preferably fresh)
3-4 cups milk
Salt to taste
 
Bring the milk to boil and add some salt to ricotta if you like. Let the milk cool aside (it should be a little cooler than the milk for yogurt making, 33-37 C). Chop the peppers about 1 inch long and put them in 1L or any size you like glass jars. Make sure to fill half of the jars. Then, fill the ¾ of the jars with ricotta cheese, covering the peppers almost 1 inch. Once the milk gets to the right temperature (33-37 C), fill the jars with milk to the top. Close the lids tight and place the jars upside down over a blanket or any other thick cloth, just as you make yogurt. Wrap the blanket around the jars tightly and let them ferment for 2 days. You may check sometime to see if there are any spills. Take them to the refrigerator when they get as thick as yogurt, or maybe thicker.
Let them rest in the fridge for 10 days and then they are ready to eat. The longer they stay in the fridge the thicker and more acidic they become as in pickles. They will have a more sour and strong taste.
ENJOY
 
TURKCE
1 kg carliston biber
1.5-2 kg taze tam yagli lor
3-4  bardak sut
Tuz
 
Sutu iyice kaynatin. Lor peynirinin tuz oranına gore arzu ettiginiz oranda tuz ilave edin. Sut bir kenarda sogumaya birakilir. (Yogurt mayalanacak sutten biraz daha ilik olmalidir). Biberleri 2-3 cm uzunlugunda dograyin ve 1 litrelik ya da kullandigiz herhangi bir boyuttaki kavanozun yarisina kadar doldurun. Kavanozdaki biberlerin uzerini bir-iki parmak gececek kadar (kavanozun 4’te 3u) lor peynirle doldurun. Sut, yogurt yapimi icin tercih edilen sicakliktan biraz daha ilik olunca, kavanozlarin agzina kadar doldurun. Kavanozlari sikica kapatin.Yogurt mayalar gibi, bir battaniye uzerine kavanozlari ters sekilde koyun ve etrafini battaniye ya da baska bir kalin ortuyle sikica sarin ve yaklasik 2 gun mayalamaya birakin. Arada kontrol ederek kavanozlarin sizinti yapmadigindan emin olun. Yogurt kivamindan daha sert bir kivama geldiklerinde kavanozlari buzdolabina alabilirsiniz.
Buzdolabinda 10 gun bekletttikten sonra tuketebilirsiniz. Buzdolabinda bekleme suresi arttikca kivami ve lezzeti artacak, ayni tursu gibi daha asidik, keskin ve eksimsi bir tad alacaklardir.
AFIYET OLSUN
 

Friday, February 17, 2012

Ezme

2 tomatoes
1 red pepper
1 small onion
2 cloves garlic
1-2 Tbsp parsley, chopped finely
½ lemon’s juice
1 tsp tomato paste
1 tsp red pepper paste
½ tsp or more chili pepper (optional)
1 tsp fresh mint (optional), chopped finely
1-2 Tbsp olive oil
Salt to taste

Mix lemon juice, olive oil, tomato and red pepper paste in a small bowl. Chop all the other ingredients very finely or use a chopper. Add salt to the olive oil and tomato paste mixture. Mix all the ingredients all together.
Serve fresh.
ENJOY

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TURKCE
2 domates
1 kirmizi biber
1 kucuk sogan
2 dis sarimsak
1-2 yemek kasigi maydanoz, ince dogranmis
½ limonun suyu
1 tatli kasigi domates salcasi
1 tatli kasigi biber salcasi
1 cay kasigi yada daha fazla aci pul biber (istege bagli)
1 tatli kasigi taze nane (istege bagli), ince dogranmis
1-2 yemek kasigi zeytinyagi
Tuz

Limon suyu ve zeytinyagini kucuk bir kapta karistirin. Icine domates ve biber salcasini ilave edin ve iyice karistirin. Diger butun malzemeleri minik minik dograyin ya da mutfak robotu kullanarak iyice parcalayin. Zeytinyagi ve salca karisimina tuzu da ilave edin diger malzemeye ilave edin. Hepsini guzelce karistirin.
Bekletmeden servis yapin.
AFIYET OLSUN

Saturday, January 14, 2012

Red Pepper with Ricotta (Lor Peynirli Kirmizi Biber)

2 large red peppers, cut in chunks
1-1 ½ cup ricotta cheese
2 Tbsp olive oil
Salt and pepper to taste
Fresh parsley to garnish

Take olive oil and peppers in a wide sauté pan and sauté peppers over medium heat until they get soft. Add salt, pepper and ricotta cheese. Mix them all and transfer to a serving plate. If desired garnish with fresh parsley.
ENJOY

Back to Main Page
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TURKCE
2 buyuk kirmizi biber, buyuk dogranmis
1-1 ½ su bardagi lor peyniri
2 yemek kasigi zeytinyagi
Tuz ve karabiber
Suslemek icin taze maydanoz

Genis bir tavaya zeytinyagi ve biberleri alin. Orta ateste ara sira karistirarak biberler pisene dek sote edin. Tuz, karabiber ve lor peynirini ilave edin ve guzelce harmanlayin.
Servis tabagina alin ve istege gore uzerini maydanoz ile susleyin.
AFIYET OLSUN

Thursday, November 11, 2010

Fried Roasted Red Pepper (Kozlenmis Kirmizi Biber Kizartmasi)

1 lb red pepper, washed and drained
1/3 cup olive oil/canola oil for frying
½ tsp salt to taste
1/3 cup flour
2 -3 eggs, beaten (optional)

Preheat the oven to 400 F (200 C) and place peppers over an oven tray with baking paper. Roast them for an hour or till they turn partly light brown.You can also roast peppers over a grill/barbecue. Take out and let them cool. Then peel and sprinkle with salt to taste. Meanwhile, heat oil in a frying pan over high heat. And then, dip peppers into flour and if desired dip in beaten eggs. Shallow fry both sides.
Place Fried Roasted Red Peppers over a serving plate and serve with garlic yogurt or tartar sauce.
ENJOY

*This is a vegetarian recipe.

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TURKCE
½ kg kirmizi biber, yikanip kurulanmis
1/3 su bardagi zeytinyagi/ sivi yag
½ tatli kasigi tuz
1/3 su bardagi un
2-3 yumurta, cirpilmis (istege bagli)

Firini onceden 200 C (400 F)’ye isitin. Yagli kagit koydugunuz firin tepsisine biberleri dizin ve yaklasik bir saat boyunca ya da biberler hafifce kozlenene dek pisirin. Ayrica, mangal/izgara ve kor uzerinde de kozleme islemini yapabilirsiniz. Kozlediginiz biberleri sogumaya birakin. Sonra, kabuklarini soyun ve uzerine tuz serpin.
Bu sirada bir kizartma tavasinda yagi kizdirin ve biberleri once una bulayip, sonra arzu ederseniz yumurtaya batirin. Her iki taraflari da kizarana dek yuksek ateste kizartin. Servis tabagina alin.
Kozlenmis Biber Kizartmasi’ni yaninda sarimsakli yogurt ya da tartar sosu ile servis edebilirsiniz.
AFIYET OLSUN

*Bu bir vejeteryan yemegidir.

Friday, August 27, 2010

Ricotta Stuffed Red Peppers (Lor Dolgulu Kirmizi Biber)

½ lb ricotta cheese
10 big red peppers, roasted
1 egg
1 tsp salt to taste
1-2 eggs for egg wash
½ cup canola oil for frying

Take out the skins and stalks of roasted peppers. Remove the seeds. In a bowl; mix ricotta cheese, one egg and half of the salt. Take 2-3 Tbsp of this mixture and fill in the peppers. Gently press over peppers to spread the mixture evenly inside. Fill all the peppers in the same way. Sprinkle with the remaining salt. Adjust the amount of ricotta mixture as you like.
Meanwhile, whisk 1-2 eggs in a wide plate. Take canola oil in a frying pan and heat it up. Dip stuffed peppers into egg wash and fry both sides over high heat.
Serve hot/warm.
ENJOY

TURKCE
250-300 gr lor peyniri
10 tane buyuk kirmizi biber, kozlenmis
1 yumurta
1 tatli kasigi tuz
1-2 yumurta, pisirmek icin
½ su bardagi kanola yagi, kizartmak icin

Kozlenmis biberlerin kabuklarini soyun ve saplarini cikararak cekirdeklerini temizleyin.
Bir kapta; lor peyniri, 1 yumurta ve tuzun yarisini karistirin. Bu karisimdan biberlerin icine yaklasik 2-3 yemek kasigi olacak sekilde doldurun . Biberlerin uzerinden hafifce bastirarak lor karisiminin icerde esit olarak yayilmasini saglayin. Butun biberleri bu sekilde doldurun. Geri kalan tuzu uzerlerine serpin. Lor miktarini istediginiz gibi ayarlayabilirsiniz.
Ote yandan, 1-2 yumurtayi genis bir kapta cirpin. Kizartma tavasina kanola yagini alin ve kizdirin. Birberleri yumurta karisimina daldirin ve kizgin yagda her iki tarafi da kizarana dek pisirin.
Butun biberleri ayni sekilde kizartin ve sicak servis yapin.
AFIYET OLSUN

Tuesday, August 17, 2010

Lutenitsa

Lutenitsa is a sauce-like “salad” and a special spread for bread and other food that is made from tomatoes and peppers, sometimes eggplant pureed together. It looks like a thick ketchup or a thick salsa, but it tastes a little more peppery.
It is very commonly used in Balkan countries especially in Bulgaria. My recipe is for Bulgarian Lutenitsa which I’ve grown up with and still loving it!

900-1000 gr(~2 lb) roasted red pepper /red pepper paste
6 lb tomato, crushed
1 ½ lb roasted eggplant
1 cup canola oil
1 ½ cup sugar
4 Tbsp salt to taste
4 Tbsp dried summer (balkan) savory

Take tomatoes in a big pot and bring to a boil over high heat. Then, turn the heat low and cook for about 15 minutes stirring occasionally.
If using roasted red peppers take the skins and seeds out. Puree them in a food processor. Stir in the pot. If using red pepper paste, just stir it in. Cook for 10 minutes stirring constantly. Take the skins of roasted eggplants out and puree them in the food processor as well. Stir them into the pot.
Once the mixture gets thicker and boils, add salt and sugar. Cook over low medium heat stirring constantly for about 10 minutes (or you can adjust the thickness as you like). Finally, add canola oil and summer (Balkan) savory. Cook for an additional 2-3 minutes.
Fill either glass jars or glass containers, close the lids and store in the refrigerator. This recipe makes for about 8-9 lb Lutenitsa.
ENJOY



















TURKCE
Lutenitsa, sosa benzeyen fakat “salata” olarak bilinen ekmege surulen veya yemeklerin yaninda ikram edilen domates, biber ve bazen de patlicanin pure edilerek yapildigi super bir karisimdir. Gorunusu ketcabin ya da salsanin kivamli haline benzer, fakat tadi daha biberimsidir.
Lutenitsa Balkan ulkelerinde ozellikle Bulgaristan’da cok yaygindir. Sizinle paylasmak istedigim tarif kucuklugumden beri onunla yetistigim ve hala cok sevdigim Bulgaristan Lutenitsa’sidir.

900-1000 gr kozlenmis kirmizi biber/ kirmizi biber salcasi
3 kg domates, ezilmis
~750 gr patlican, kozlenmis
1 su bardagi kanola yagi
1 ½ su bardagi seker
4 yemek kasigi tuz
4 yemek kasigi kuru Balkan mercimek otu/zahter otu

Buyukce bir tencereye once domatesi koyun ve yuksek ateste surekli karistirarak biraz koyulasmasini bekleyin. Kaynadiktan sonra kisik ateste yaklasik 15 dakika kadar pisirin.
Kozlenmis kirmizi biber kullaniyorsaniz cekirdeklerini temizleyerek mutfak robotundan gecirin. Pure haline gelen kirmizi biberleri tencereye ilave edin. Eger kirmizi biber salcasi kullaniyorsaniz direk olarak tencereye ilave edin. Karistirarak 10 dakika kadar daha pisirin. Kozlenmis patlicanlarin kabuklarini soyun ve mutfak robotundan gecirin. Tencereye ilave edin.
Tenceredeki karisim koyu bir kivama gelip kaynamaya baslayinca tuz ve sekeri ilave edin. Hafif ateste surekli karistirarak 10 dakika kadar pisirin (kivami istediginiz gibi ayarlayabilirsiniz). Son olarak kanola yagini ve Balkan zater otunu ilave edin. Karistirmaya devam ederek 2-3 dakika daha pisirin.
Kavanozlara ya da kapali saklama kaplarina koyarak buzdolabinda saklayabilirsiniz. Bu tariften yaklasik olarak 4kg Lutenitsa cikiyor.
AFIYET OLSUN

Sunday, August 30, 2009

Roasted Eggplant-Pepper Salad with Tomatoes (Domatesli Kozlenmis Patlican-Biber Salatasi)

This recipe is from my dear cousin, I want to thank to her for this mouth watering salad.

1lb roasted eggplant
1-2 cloves of garlic, minced
2 tomatoes, diced
2-3 green peppers, chopped
2 roasted red peppers (optional)
¼ cup olive oil
A pinch of red pepper flakes (optional)
1 tsp salt to taste

Sauce:
2/3 cup yogurt
1 clove of garlic, minced
A pinch of salt to taste
1 tbsp butter
¼ tsp paprika
2 tbsp fresh parsley, chopped

Take olive oil and peppers in a pan and cook them over medium heat. Stir in garlic and cook for additional 1-2 minutes. Add tomatoes and cook over low heat till it absorbs its own juice.
Roast eggplants and red pepper over the grill or in the oven. Skin them and cut into bite sizes. Stir them in tomatoes. Add salt and red paper flakes, cook for 10-15 minutes over low heat, stirring occasionally. Once it’s cooked let it cool. Transfer it to a serving plate and serve it either plain or with yogurt sauce on top.
For the sauce, mix yogurt, garlic and salt in a bowl. Meanwhile, in a small frying pan sizzle the butter and stir in paprika and turn the heat off. Let it cool for a while. Pour the yogurt sauce all over the salad and drizzle butter mixture on top. Garnish with parsley and serve.
ENJOY

Bu istah acici tarif icin sevgili kuzenime cok tesekkur ediyorum.

½ kg kozlenmis patlican
2 kozlenmis kirmizi biber (istege bagli)
2 dis sarimsak, kucuk dogranmis
¼ su bardagi zeytinyagi
2 domates, dogranmis
2-3 carliston biber, dogranmis
Bir tutam pul biber (istege bagli)
1 tatli kasigi tuz


Sos:
2/3 su bardagi yogurt
1 dis sarimsak, kucuk dogranmis
Bir tutam tuz
1 yemek kasigi tereyag
½ cay kasigi kirmizi toz biber
2 yemek kasigi maydanoz, dogranmis


Zeytinyagini bir tavaya alin ve biberleri yumusayana dek orta ateste soteleyin. Sonra sarimsagi ilave edin ve 1-2 dakika daha cevirin. Domatesleri ilave edin ve kisik ateste suyunu cekene dek pisirin.
Ocakta ya da firinda patlican ve biberleri kozleyin. Kabuklarini soyun ve istediginiz buyuklukte dograyin. Sonra, domatesli karisima ilave edin. Tuz ve pul biberi de ekleyin ve ara sira karistirarak 10-15 dakika boyunca kisik ateste pisirin. Pistikten sonra sogumasini bekleyin. Servis tabagina alin ve isterseniz sade olarak ya da uzerine yogurtlu sos dokerek servis yapin.
Sos icin bir kasede; sarimsak, yogurt ve tuzu guzelce karistirin. Kucuk bir kizartma tavasinda tereyagini eritin ve kizinca icine kirmizi toz biberi ilave edin. Karistirip atesten indirin ve biraz sogumasini bekleyin. Salatanin uzerine yogurt sosunu dokun ve en ustune tereyagini gezdirin. Maydanoz ile susleyin ve servis yapin.
AFIYET OLSUN


Ana Sayfaya Don

Sunday, June 21, 2009

Fried Vegetables (Karisik Kizartma)

1 lb eggplant, washed
3 potatoes, peeled
4-5 banana/green peppers, washed
2 cups canola oil for frying
Salt to taste

For the Tomato Sauce:
3 tomatoes, grated/crushed
1 tbsp oil
1/4 tsp salt to taste
A pinch of sugar
Garlic Yogurt Sauce

Peel the eggplants totally or in strip shapes. Then slice them lengthwise or round, 1/3 inch thick as you like (see the picture). Salt them and leave aside for 15-20 minutes.
Peel the potatoes and slice them thin just like the French fries. And then chop peppers in bite sizes (see the picture).
Place the frying oil in a frying pan or pot, turn the heat high and wait till the oil sizzles. And then, first place the eggplant slices and fry both sides. Then take them out and place over a paper towel to soak the excess oil. Fry the potatoes and the peppers the same way and place them over the paper towel. Sprinkle salt all over.
Meanwhile prepare the tomato sauce. Place the tomatoes in a pan and cook with a tbsp of oil, ¼ tsp salt and a pinch of sugar over low-medium heat. Cook till the sauce thickens for about 15 minutes.
Mix all the fried vegetables or serve them separately as you desire. Pour the tomato sauce or garlic yogurt sauce on top. Serve warm.
ENJOY
TURKCE
½ kg patlican, yikanmis
3 patates, soyulmus
4-5 tane carliston/yesil biber, yikanmis
2 su bardagi sivi yag (tercihen kanola), kizartmak icin
Tuz


Domates Sosu icin:
3 domates, rendelenmis/ezilmis
1 yemek kasigi sivi yag
1 cay kasigi tuz
Bir tutam seker
Sarimsakli Yogurt


Patlicanlari yollu ya da tam olarak soyun. Sonra 1 cm kalinliginda yuvarlak ya da uzun olarak dilimleyin (resime bakiniz). Tuzlayin ve 15-20 dakika kadar bekletin.
Patatesleri soyun ve ince uzun dilimleyin. Sonra biberleri buyuk lokmalar halinde kesin (resime bakiniz).
Kizartma yagini tavaya ya da tencereye alin ve yuksek ateste kizdirin. Kizgin yagda patlicanlarin her tarafini kizartin. Kizarttiginiz patlicanlari kagit havlu uzerine alin. Sonra patates ve biberleri de ayni sekilde kizartin ve kagit havlu uzerine alin. Uzerlerine tuz serpin.
Bu sirada domates sosunu hazirlamak icin sos malzemelerini bir tavaya alin. Orta ateste sosun kivami koyulasana dek yaklasik 15 dakika pisirin.
Kizartmalari ayri ya da hepsini harmanlayarak servis tabaklarina alin. Uzerine domates ya da sarimsakli yogurt dokerek servis yapin.
AFIYET OLSUN


Ana Sayfaya Don