For the inner mortar;

• 2 tablespoons of olive oil
• 900 g ground beef
• 2 onions, chopped
• 4 sticks of celery, chopped
• 2 garlic cloves, crushed
• 2 tablespoons of flour
• 150 ml broth
• 1 tablespoon of currant jelly (optional)
• 3 tablespoons tomato puree
• 1 tablespoon of thyme
• 400 g tomato, chopped

For the bechamel sauce;

• 50 g butter
• 50 g plain flour
• 750 ml milk
• 2 teaspoons of Dijon mustard
• 50 g Parmesan, finely grated
• Salt and freshly ground black pepper

For the lasagna;

• 12 lasagna leaves
• 75 g ripe cheddar, grated

Fabrication;

Heat the pan and stir-fry the minced meat. Put the minced meat aside in a bowl. In the same pan add the onion, celery and garlic and cook until soft. Put the minced meat back in the pan and add the flour. Add the broth and boil. Finally, add the blackcurrant jelly (optional), tomato puree and thyme, then mix well. Add the diced tomatoes. Bring to a boil, cover and cook until well soft. Your filling is ready. For the bechamel sauce, melt the butter in a pot. Add the flour and fry for a minute or two. Gradually add milk, whisk until thickened. Add Dijon mustard and parmesan cheese and season well with salt and pepper. Place the lasagna, filling and béchamel sauce on your baking dish, respectively, until the layered ingredients are finished. Béchamel sauce should remain on top. Cover it with cheddar cheese. Let the lasagna stand for a few hours before cooking so that it can start to soften. Preheat oven to 200 degrees and bake for about 45 minutes until golden brown.

Ingredients for Healthy Cup Recipe;

• 250 grams of strained yogurt
• 1 vanilla stick
• 100 grams of blueberries
• 50 grams of blackberries
• 100 grams of cereal
• 25 grams of cashew

How to Make a Healthy Cup Recipe?

Divide the vanilla stick in half and mix the grains into the strained yogurt with a knife. Strained yogurt with vanilla grains, rest in the fridge. Wash and dry the fruits well. Put 2 spoons of yogurt on the bottom of the cups. Place the cereals and fruits on the yogurt as you wish. That’s it, bon appetit!

• 2 medium boiled beets
• 2 cloves of garlic
• 4 tablespoons of Greek yogurt
• 3 tablespoons of cheese
• Salt, freshly ground black pepper,
• 1 teaspoon lime juice

FOR SANDWICH;

• 12 slices of toast bread
• 8-10 leaves of Yedikule lettuce
• 8-10 slices of smoked turkey, tulum cheese

FABRICATION;

Peel the boiled beets. Grate with the thin side of the grater. Add crushed garlic, strained yogurt, labneh cheese, a little salt, freshly ground black pepper and lime juice and mix well. Spread the beetroot sauce on six slices of bread. Share the Yedikule lettuce leaves over the bread slices. Finish off with slices of Tulum cheese and smoked turkey. Place the other slices of bread on top and serve.

Ingredients for Non-Cracking Stuffed Meatballs;

For the outer mortar;

• 2 glasses of meatball bulgur
• 1 tea glass of semolina
• 2 glasses of hot water
• 1 egg
• 1 teaspoon tomato paste
• 1 teaspoon of pepper paste
• 1 tea glass of flour
• 1 teaspoon salt

For internal mortar;

• 350 grams of ground beef
• 2 onions
• 1 tablespoon of butter
• 1 pinch of parsley
• 1 teaspoon salt
• 1 teaspoon of black pepper
• 1 teaspoon of chili pepper
• 1 teaspoon of cumin

Non-Cracking Stuffed Meatballs Recipe;

First, let’s get the butter in the pan for the filling. When it melts, add the onion chopped for cooking. When the onion is roasted, add the minced meat and roast it well. Let’s turn it with salt and spices and turn it for a turn and take it from the stove. When you take it off the heat, add the finely chopped parsley and let it cool. If you make the stuffing the day before or wait for it to cool completely in the refrigerator, you will not have difficulty closing the stuffed meatballs. Let’s put the bulgur, semolina and salt into the kneading bowl. Let’s pour hot water over it. Let’s cover it up and rest for half an hour. Then add the remaining ingredients and constantly wet our hands with cold water and knead the outer mortar until it reaches the consistency of a dough. Let’s take a click of large pieces of walnuts and shape them by pressing them with cucumber. Let’s add a tablespoon of the grout and wet our hands and close them as we want. You can cook it by throwing it in boiling water or in hot oil. Bon appetit

Materials;

• 3 egg yolks
• 120 grams of sugar
• 450 grams of mascarpone cheese
• 250 grams of cream
• 2 tablespoons of granulated coffee
• 1 glass of water Milk
• 1 packet of cat tongue biscuits
• 1 tea glass of cocoa (for the topping)

How to Make Tiramisu Recipe?

Sugar and egg yolks are whipped for about 5 minutes at high speed and foamed. Masarpon cheese is added to the foaming mixture and mixed gently without extinguishing. The cream is whipped with a mixer and raised. The rising cream is also added to the cheese mixture and our cream is ready. 2 tablespoons of granulated coffee is melted with milk. Biscuits are dipped in coffee and one layer is placed on my debt in turn. After a layer of biscuit, another layer of cream is added and another round is repeated. Finally, it is served with cocoa sprinkled on top. Bon Appetit.

Malzemeler;

Köfte için;

• 1 su bardağı köftelik bulgur
• 1 su bardağı sıcak su
• 3 yemek kaşığı elenmiş tarhana
• 1 yemek kaşığı un
• 2 tatlı kaşığı nane
• Tuz
• Karabiber
• Kırmızı pul biber

Çorba için;

• 1 yemek kaşığı domates salçası
• 1 tatlı kaşığı biber salçası
• 1 soğan
• 4 su bardağı sıcak su
• 1 su bardağı et suyu
• Tuz
• Karabiber
• Nane

Tarhana Köfteli Çorba Nasıl Yapılır?

Bulguru bir kaseye alıp üzerine sıcak su ekleyin. Tarhana, tuz, karabiber, kırmızı pul biber, un ve nane ekleyip birkaç dakika yoğurun. Elinizi ıslatarak küçük parçalar koparın ve misket şeklinde yuvarlak köfteler hazırlayın. Soğanı küp şeklinde doğrayıp zeytinyağında pembeleşinceye kadar kavurun. Salçaları ekleyerek kavurmaya devam edin. Sıcak su ve et suyunu ekleyip kaynamaya bırakın. Kaynayınca köfteleri ekleyin ve yumuşayıncaya kadar yaklaşık 20 dakika pişirin. Tuz, karabiber, nane ile tatlandırıp ocaktan alın. Sıcak servis yapın.

Materials;

• 200 grams of barberry (in dry form)
• 1 roasted red pepper
• 5 pickled gherkins
• 2 green onions
• 1 bowl of diced parsley
• 1 bowl of dill, washed
• 1.5 tsp salt
• 1/2 teaspoon black pepper
• 1 tablespoon of molasses
• 1/2 lemon
• 1/3 cup olive oil

How is it done?

Preferably soak the kidney beans in water for at least 12-16 hours. Then drain the water you have kept in a pot and boil it in plenty of water for 40-45 minutes until it softens. If you wish, you can also boil the pressure cooker to reduce the time or use canned boiled kidney beans. Drain the boiled kidney beans, wash again with cold water and leave to cool at room temperature. Add the parsley and dill. Finally, add salt, black pepper, pomegranate syrup, lemon juice and olive oil and mix well. Consume it at room temperature or cold, bon appetit!

Materials;

• 1 pack of Auger Pasta
• 5 – 6 sausages
• 1 large grated tomato
• 1 teaspoon tomato paste
• 1 teaspoon of black pepper
• 1 teaspoon of salt
• 3-4 tablespoons of olive oil

Fabrication;

Boil your pasta in water as indicated on the back of the package and drain the water. Throw olive oil and chopped sausages into a tiny pan. Lightly fry the sausages. When the color turns slightly, add tomato paste and grated tomato on it. Stir and cook for about 5 minutes. Then, pour the sausage sauce over the drained pasta. Add the spices and salt and mix well. Then serve hot. Bon appetit.

Materials;

• 3 thin long eggplants
• 1 medium onion
• 2 small cloves of garlic
• 1 large tomato
• 1.5 glasses of water
• 2 spoonful butter
• 2 tablespoons tomato paste
• 1 coffee spoon of pepper paste
• 3/4 (one half + one quarter) water glass of oil
• 1 teaspoon of black pepper
• Salt

Its structure;

First of all, we peel our eggplants in the shape of a zebra. Then we divide it longitudinally at 4 and give birth close to 2 cm, and we put a thought. We breed and add garlic to the same taste. We cut tomatoes into cubes in a separate bowl. I used Teflon Wok to make this recipe easily, but in a separate Teflon pan with a little difference. We add small chopped onions and oil into the wok and fry until the onions turn white. Then we add the eggplants, garlic and margarine and mix it from time to time until it releases its own juice and the oil is released back. This is the key to the recipe. Do not neglect it, it is the most time consuming part, but this is characteristic of the recipe and the importance of using the Teflon pan. When the eggplants fully release their water and are reddened, we make a well in the middle of the pan and mix the tomato paste and pepper paste. After feeding, we expect the tomatoes to add and release their water, at the same time the eggplants will be fried further. After this part, we add salt and pepper and mix. Then we add the water and mix it, the measure of the water will ensure the consistency is solid 10 minutes after cooking, the size of the water depends on you. Bon Appetit.

Materials;

• 150 grams of margarine or unsalted butter
• 1 egg
• 1 cup of powdered sugar
• 1 vanilla
• 2 teaspoons (wipe) baking powder
• 1 teaspoon vinegar
• 2 tablespoons of water
• 3 cups flour
• 2 cups of cherry
• 1 cup powdered sugar
• 2 tablespoons of starch

How is it done?

Let’s take the cherries and powdered sugar from the seeds and cook them until they boil. After boiling, let’s add the starch that we opened with a little water and cook until it reaches a consistency. Let’s leave the cooked stuffing to cool. Put the remaining ingredients, except flour, into a kneading bowl and mix. Let’s add flour in a controlled manner, increase the amount and knead if necessary. Then divide the dough into two parts and let it rest in the cupboard for half an hour. (one of the pieces should be the size of an orange) Let’s roll out the big piece of dough between two wax paper, the size of a tart mold or borcam. Place the dough in the oiled mold so that it is not too thick. Then, let’s make holes in the dough with the help of a fork. (Including the edges) Let’s pour our inner mortar into the mold and spread it thoroughly. Then, let’s open the dough we separated between the greaseproof paper and cut it into strips. Let’s place the strips we cut on our pie like a cage. Let’s cook it in a 180 degrees preheated oven, without fan, until the top is lightly browned. After it cools, let’s take it out of the tart mold and garnish with powdered sugar. Bon Appetit.