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Chicken skewers;
500g coarse cubed DF chopped chicken breast
For the marinade:
3 tablespoons of yogurt
1 teaspoon tomato paste
1 teaspoon of pepper paste
1 clove of garlic
Half tea glass of olive oil
Salt, pepper, chili pepper, paprika and thyme
While cooking:
10-12 cherry tomatoes
4-5 green peppers
Skewers
Preparation: All the materials required for marination are mixed. Chicken meat is added to it. It is kept in the refrigerator for one night. If there is no time, it can be kept in two to 3 hours. Then the chicken meat is attached to the bottle. Bottles are attached to cherry tomatoes. Chicken, cherry tomatoes and peppers placed on the baking tray are cooked in the 170 ° oven until golden brown. I cooked about 35 40 minutes
Sesame & Corn Flour Crispy Potatoes
5 medium potatoes
Half tea glass of oil
Salt, thyme, cashew spice (potato spice)
3 tablespoons of sesame seeds
3 tablespoons of cornmeal
Preparation: First, the potatoes are cut into rings. Then the oil, spices, sesame and corn flour are added and mixed. It is placed on the baking tray with greaseproof paper. It is baked in a 170 ° oven until golden brown.
Corn rice
2 cups of rice (1 teaspoon of salt and enough hot water to cover it, let it wait for 15-20 minutes and wash it thoroughly with cold water.
Half tea glass of oil
1 tablespoon of butter
Salt
3 and a half glasses of hot water (you can choose half as chicken broth if you want)
Half a tea glass of canned corn (you can increase or decrease it)
Preparation: Place the rice in a bowl and add a teaspoon of salt. Add enough hot water to cover the rice. It is kept in salty hot water for half an hour. It is washed well. Liquid oil is taken into the pot. Rice is added. It is roasted for eight to 10 minutes. After roasting, a tablespoonful of butter is added. After the butter has melted, add 3:30 cups of hot water. Salt and canned corn are added and cooked in the smallest chamber of the stove on the lowest fire until the water is absorbed. The mold to be used is slightly oiled with oil. It is put into the rice. It is carefully turned over.
Haydari
60 g of feta cheese
1 clove of garlic
Salt
500 gr strained yoghurt
50 g butter
2 tablespoons of mint
For service; cucumber slices and mint leaves
Preparation: White cheese is crushed with a fork. Strained yogurt is added to it. Salt and garlic are added. It is mixed. Butter is melted in the saucepan. Mint is added to it. It is mixed for two 3 minutes. The butter mixture is added to the mixture with yogurt. It blends beautifully. Put Haydar in the Squeezing Bag, it is sprayed on the cucumbers.
Lampholder code: 888
Humus
3 cups boiled chickpeas
Half a glass of water
5 tablespoons of tahini
1 and a half teaspoon of cumin
1 teaspoon salt
Juice of 2 lemons (1 lemon if lemons are large)
For serving: pretzels and walnuts
All material is passed through rondo. A smooth consistency is obtained. Hummus taken into a squeeze bag is squeezed over salted crackers and served.
Lampholder code: 888
Eggplant appetizer
2 eggplants
4 green peppers
2 capia peppers
For serving: garlic yogurt, tomato sauce & dill
Eggplants are cut into rings. It is kept in saltwater for 15 to 20 minutes so that it will be painful. The dried eggplants are fried on both sides in hot oil. Chili peppers and capia peppers are cut into small pieces and fried in hot oil. Put the eggplants on the serving plate. Add the fried peppers on it. It is served with tomato sauce and garlic yogurt.