Pan fried meatball served with potato pure with sun dried tomato and basil)Ingredients;250 g ground beef, 40 g rice (washed and drained), 1/2 piece onion (chopped), parsley (chopped), salt and pepperFor Frying;50 g floor, 1 piece egg (beaten), a liter sunflower oil Preparation;Boil rice in a cup of hot water and add salt. Leave it to cool. Cook ground beef in skillet till its color turns to brown over medium heat. Then stir in onion and the remaining salt. Cook till onions get soft over low heat (3-4min). Finally stir in the parsley and the spices and turn the heat off.
In a large bowl mix the cooked ground meat mixture, rice and the remaining raw round beef. You can knead with your hands if you like. Cover the mixture adds leave in the fridge for about 30 minutes. Take egg size pieces and make egg shapes and flatten wish your hands. In a frying pan, sizzle oil. Place flour in a wide plate. In another plate beat the eggs. First dip the koftes in flour, make sure the koftes to be covered evenly with four. Then dip into egg and fry both sides until they get lightly golden brown.
Traditional red lentil soup served with crouton and lemon (4 pax) Ingredients; 200 gram red lentil, 30 gram butter, a piece carrot, a piece lemon, ½ piece onion, a piece potato, 2 lt water, 20 gram salt, 5 gram flakes red chili pepper. Preparation; Wash lentil for three times with cold water and filter it. Put lentil in a pan add water, finely choped onion, carrot and potato. Cut lemon and put it, too. When start to boiling keep on small fire for 45 minutes. Take out lemon and mix soup with thomson blendır. Strain soup and put on fire again. Add salt, red flakes pepper and butter and take out from fire.
Sautéed sliced chicken dry fruits and nuts on rice) Ingredients; 2 pieces chicken breast, skinless, boneless, cut in cubes 2+1 tbsp butter 16-18 pearl onions, peeled 6 dry apricots 1 bunch seedless grapes, small size or 3 tbsp Sultana or Golden raisins, stems cut off – soak into the hot water for 20 minutes and drain 1 tsp honey 2 tbsp lemon juice 1 cup hot water or chicken broth 1/2 tsp cinnamon 4 tbsp blanched almonds, sliced Salt and Pepper Preparation; Sauté the chicken with 2 tbsp butter for a few minutes in a medium sized pot.
Add the pearl onions, sauté for about 2-3 more minutes while stirring occasionally. Add the apricot, half of the grapes or Sultana raisins, honey, lemon juice, hot chicken broth, salt and pepper. Put the lid on and cook for about 30 minutes on medium-low heat. Turn the heat off. Sprinkle the cinnamon all over the dish, stir. Roast the almonds and the rest of the grape or Sultana raisins with 1 tbsp butter for about 2-3 minutes. Place the dish on a service plate; throw the almonds and grapes all over it.