Aquils recepies

KARNI YARIK (Eggplant split belly )

Ingredients 6 eggplants 400 gr. ground meat 1/3 glass rice 2 tablespoons margarine 2 onions 2 tomatoes 1 lemon (juice) 1/2 tablespoon salt 1 bunch parsley 1/2 teaspoon black pepper 1 1/2 glasses water

Preparation : Peel the eggplants in lengthwise strips at 1 1/2 cm intervals. Depending on their sizes cut accross into either 2 or 3 pieces and remove the insides of each eggplant. Put the margarine and the chopped onions into a pan and saute until the onions are tender. Add washed rice and 1 glass of water, close the lid and cook for about 10 minutes over moderate heat. Remove from heat, add the ground meat, salt, black pepper, the peeled-sliced-chopped tomatoes and chopped parsley, mixing all together for about 5 minutes. Stuff the eggplants with this mixture, place in a pan and cover with a plate. Add 1 1/2 glasses water and the lemon juice and cook over moderate heat for about 40-50 minutes. Remove from heat, place in a serving dish and serve.

see the Kıtchen TV video ...
http://www.youtube.com/watch?v=bj7IBllVCk0&feature=related

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Artichoke with Olive oil

Artichoke with Olive oil (Zeytinyağlı Enginar)

Ingredients	Measure	Amount
Artichoke	8 medium size	1.5 kg
Lemon juice	2/5 cup	80 gr
Onion	2 medium size	120 gr
Carrot	2 medium size	200 gr
Green peas	1/2 cup	75 gr
Olive Oil	1/2 cup	100 gr
Dill	1 bunch	40 gr
Potatoe	2 medium size	200 gr
Salt	2 teaspoon	12 gr
Sugar	2 teaspoon	8 gr
Water	1 1/2 cup	300 gr
Flour	1 tablespoon	6 gr
Lemon juice	1 1/2 tablespoon	15 gr

Preparation

Cut off 2 1/2 cm (1 inch) of tops of artichokes with a sharp knife. Trim stems leaving 1 cm (1/2 inch) stub. Remove outside lower leaves and thorny leaf tips and wash. Place water in a saucepan. Add lemon juice. Place artichokes in water. Set aside. Cut onions in quarters. Slice into 0.5 cm (1/4 inch) slices. Cut pared (or scraped) carrots into lenghtwise. Slice 1 cm (1/2 inch) thick diagonally. Remove artichokes from water. Combine with onions, carrots and peas in a saucepan. Place dill bunch tied up firmly. Sprinkle with salt and sugar. Add lemon juice, olive oil and hot water . cover and simmer for 30-35 minutes. Reduce heat. Pare potatoes and cut into 1 cm (1/2 inch) cubes. Add to vegetables. Cook over low heat until potatoes are tender. Dissolve flour in cold water. Stir in lemon juice. Blend in vegetables stirring constantly. Simmer for a few minutes. Remove from heat; cool. Remove artichokes from pan. Place on a serving plate, with open sides up. Spoon mix vegetables over artichokes. Garnish with coarsely chopped dill. Serve cold.

Servings: 6

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ÇIĞIRTMA ( From Bergama)

Malzemeler

6 adet ince patlıcan 1 kilo domates 10-12 diş sarımsak 1 su bardağı zeytinyağı

Hazırlanış

patlıcanları alacalı olarak soyun ve içlerine zeytinyağı işlemesi için bıçakla derin çizin. Tencereye patlıcanları ve zeytinyağını koyun tencerenin kapağını kapatıp 45-50 dakika çok kısık ateşte pişirin.Kabukları soyulmuş ve 6 ya elma dilimi gibi kesilmiş domatesleri ve sarımsakları üzerine yayıp 45-50 dakika daha pişirin.Sıcak olarak servis yapın.