Three Kinds Of Appetizers

Three Kinds Of Appetizers

Servings

0

Prep

1 min

Cook

10 min




SERVES

for 4 people

PREPARATION TIME

1 hour

COOKING TIME

10 minutes

Ingredients

    For hot grinding:

  • 3 tomatoes (peeled, chopped)
  • 2 pointed peppers (thin cubes cut)
  • 1 piece of onion (thin cubic cut)
  • 1/2 cup parsley (chopped)
  • 2 cloves of garlic (crushed)
  • 3 tablespoon chili peppers
  • 1/2 teaspoon oil
  • 1 tea spoon flake pepper
  • 1 tea spoon salt
  • 1 tea spoon black pepper
  • 2 tablespoons pomegranate sour (according to desire)

    For Crete Crushing:

  • 150 gram white cheese
  • 3 tablespoons curd cheese
  • 3 tablespoons pistachio
  • 3 tablespoons almonds
  • 3 tablespoons walnuts
  • 3 tablespoons dill
  • 1 clove garlic
  • 5 tablespoons olive oil

    For Köpoğlu:

  • 3 pieces of eggplant (pajamas peeled, cut into large pellets)
  • 4 peppers (cut in 2 finger thickness)
  • 2 pieces of garlic (1 for sauce)
  • 5 tablespoon yogurt (beaten)
  • 2 tomatoes (grated)
  • 1 sweet spoon of sugar
  • 0.5 liter of oil (for frying, 1 tablespoon sauce)
  • 1/2 teaspoon salt (reduced or increased) (for yoghurt)

How is it prepared?

    Spicy Paste:

  1. Mix tomatoes, peppers, onions and parsley with a bowl.

  2. Stir well on top after adding pepper paste, garlic, chili pepper, salt, black pepper and liquid oil.

  3. You can keep it in the refrigerator for a while so that the flavors can cross each other.

  4. You can serve with pomegranate juice during service.

    Crete Mushroom:

  1. Crush the white cheese and curd cheese with a fork or mash.

  2. Mix olive oil and garlic over it.




  3. After adding walnut, almond, pistachio and dill, mix all the ingredients thoroughly.

  4. If you want to get a more intense appetizer, you can increase the amount of olive oil or you can turn it over during the service.

    Samphire:

  1. In hot oil, fry aubergines and peppers and transfer them to the serving tray.

  2. Mix in a bowl of beaten yoghurt and garlic, along with salt.

  3. Add the yogurt on the eggplants and peppers.

  4. In a saucepan, grated tomatoes and garlic, cook with 1 tablespoon oil.

  5. Add 1 teaspoon powder sugar and cook for 5 more minutes.

  6. Before serving, you can cool the sauce or warm it.




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