Tuesday, October 22, 2013
HEALTHY EATING
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Tuesday, October 1, 2013
KISIR
INGREDIENTS
4-5 dry onions. 1 tea spoon oliveoil 1,5-2 tablespoons pine nuts 2 water cup rice 1 tablespoon dry mint 1-1,5 tea spoon peppermint 1 teaspoon cinnamon 2 sugar cubes 2 tbsp currants juice of half a lemon 1 cup chopped parsley 1 teaspoon salt 1 tea cup boiling water half a kg of vine leaves in brine half cup olive oil 2 glass of boiled water preparation: cut the dry onions, 1 tea cup of olive oil and 1,5-2 tablespoon with pine nuts roasting. wash the 2 water cups of rice and mix it with the dry onions. Roast them 2 more mins.
Zeytin Yağlı Yaprak Sarma
INGREDIENTS
Vine leaves 500 gr
Half cup olive oil
2 cups hot water
juice of half a lemon
Internal mortar for:
4 - onion
1 cup olive oil
2 tablespoons pine nuts
2 cups broken rice
1 tablespoon dried mint
1 black pepper
1 teaspoon cinnamon
2 sugar cubes
2 tablespoons currants
1 cup chopped parsley
1 teaspoon salt
half a cup of hot water
Instructions:
Put olive oil in saucepan. Raust the chopped onion and put a little salt in cooking for 1 minute. Fry until golden on peanuts by the addition of pine almonds.
Wash and drain the water and it gets pink 1-2 onions on rice and stir fry for about 1 minute.
Cooked the rice by putting all the ingredients needed to thoroughly mix mortar on the inside. By adding half a cup of boiling water and cook over low heat until rice absorbs water and leave to infuse.
Wash the rice cools the leaves. After waiting five minutes of hot water in the wash water 2-3.
Prepared according to the size of the inner leaves wrap putting mortar. The bottom of the pan will cook the stuffed vine leaves, cover or small tears. Dolman so that there is space for this directory.
Hold to turn off the stuffing on a plate of porcelain. Hot water, olive oil and salt in a saucepan over low heat for an additional 35-40 minutes to cook after. Serve cold.
INGREDIENTS
Vine leaves 500 gr
2 cups hot water
juice of half a lemon
Internal mortar for:
4 - onion
1 cup olive oil
2 tablespoons pine nuts
2 cups broken rice
1 tablespoon dried mint
1 black pepper
1 teaspoon cinnamon
2 sugar cubes
2 tablespoons currants
1 cup chopped parsley
1 teaspoon salt
half a cup of hot water
Instructions:
Put olive oil in saucepan. Raust the chopped onion and put a little salt in cooking for 1 minute. Fry until golden on peanuts by the addition of pine almonds.
Wash and drain the water and it gets pink 1-2 onions on rice and stir fry for about 1 minute.
Cooked the rice by putting all the ingredients needed to thoroughly mix mortar on the inside. By adding half a cup of boiling water and cook over low heat until rice absorbs water and leave to infuse.
Wash the rice cools the leaves. After waiting five minutes of hot water in the wash water 2-3.
Prepared according to the size of the inner leaves wrap putting mortar. The bottom of the pan will cook the stuffed vine leaves, cover or small tears. Dolman so that there is space for this directory.
Hold to turn off the stuffing on a plate of porcelain. Hot water, olive oil and salt in a saucepan over low heat for an additional 35-40 minutes to cook after. Serve cold.
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