AYŞE YILMAZ FATSA DUMLUPINAR PRİMARY SCHOOL
Created by Ugo Leenhardt
Last updated by
AYŞE YILMAZ
11 months 2 weeks ago
ÇINAR'DAN STUFFED ONIONS
First, let's peel our onions and cut one half vertically. At this stage, it will be enough to cut to the center.
Then, let's boil them in a pot full of hot water for 15 minutes until they soften.
After the onions soften, let's drain the water and separate them into leaves.
For the stuffing, let's add minced meat, rice washed with hot water, finely chopped onions, tomato paste, pepper paste, olive oil, spices, salt, garlic, pomegranate syrup and chopped parsley to a large plate and knead with our hands.
Let's also put the boiled onions in a bowl and clean their membranes. You should not boil the onions too much or too little. If you boil them too much, they will tear. If you boil them too little, you may have difficulty filling the stuffing.
Let's place some stuffing on one end of the onion leaf and roll it up. Let's repeat this process until all the onion leaves are finished.Let's arrange our stuffed vegetables in a deep pan or tray.
In a separate bowl, mix the tomato paste, pomegranate syrup, salt and hot water.
Pour the tomato sauce we prepared over our stuffed vegetables.
Cover the pan and cook for 20 minutes until it boils.
Then, place butter pieces on top and cook for another 30 minutes in a preheated oven at 190 °C.
Our stuffed onions, which are browned and have absorbed their water, are ready to serve. Enjoy!
MÜMİN'DEN GRAPE LEAF STUFFED
First, the pickled leaves are soaked in hot water for 2-3 minutes, washed and put in a strainer.
Then, the onions are grated in a large bowl.
Olive oil is poured on them.
The rice is washed and added to the bowl.
After adding the spices, tomato paste and salt, the finely chopped parsley is added and mixed (it will be a raw stuffing).
The stuffing is placed on the wide part of the leaf and it is rolled up from both sides like a roll.
This process is continued until the leaves are finished.
Olive oil and lemon slices are added on the wrapped leaves.
Hot water is added on the stuffed leaves until they slightly rise and they are cooked on low heat. (You can cover the stuffed leaves with a plate a little smaller than the pot lid so that they do not fall apart.)AHMET'TEN MERİLCEN DİNNER
Merulcans are selected and washed. They are placed in boiling water on the stove and boiled. Then, after draining, they are squeezed until a lot of water comes out.
Then, the onions are finely chopped into cubes in the pot. Ground pepper is roasted with liquid oil.
Then, the tiken tip is added and roasted for 5 minutes and it is ready to serve.
