for 4 people
- 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 hot grinding:
- 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 Crete Crushing:
- 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?
Mix tomatoes, peppers, onions and parsley with a bowl.
Stir well on top after adding pepper paste, garlic, chili pepper, salt, black pepper and liquid oil.
You can keep it in the refrigerator for a while so that the flavors can cross each other.
You can serve with pomegranate juice during service.
Crush the white cheese and curd cheese with a fork or mash.
Mix olive oil and garlic over it.
After adding walnut, almond, pistachio and dill, mix all the ingredients thoroughly.
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.
In hot oil, fry aubergines and peppers and transfer them to the serving tray.
Mix in a bowl of beaten yoghurt and garlic, along with salt.
Add the yogurt on the eggplants and peppers.
In a saucepan, grated tomatoes and garlic, cook with 1 tablespoon oil.
Add 1 teaspoon powder sugar and cook for 5 more minutes.
Before serving, you can cool the sauce or warm it.