Ingredients
7 skinny eggplants
Oil (for frying)
2 lbs beef (or lamb) cubes
2 tablespoons olive oil
4-5 tomatoes
3-4 anaheim peppers
Salt
Mozzarella cheese
Cut eggplants half longitudinally without peeling the skin and deep fry in hot oil.
Put 2 tablespoons of olive oil into a pan and cook the beef cubes until the juice of the beef boils away. Add peppers, tomatoes and salt, cook until the meat gets tender.
Mash inside of the eggplants little bit and add 1 tablespoon of the cooked meat in the middle. Place all the eggplants into a tray and add beef broth or water with tomato paste and bake at 400F. Before removing from the oven sprinkle some grated mozzarella cheese.
Bulgur Pilaf
Ingredients
2 cups cracked wheat
Olive oil
Salt, dried mint
1 teaspoon red pepper paste
1 teaspoon tomato paste
1 medium onion
Wash and drain cracked wheat. Chop the onions and sauté with olive oil. Add red pepper and tomato paste and mix. Add the cracked wheat, salt and dried pepper and continue to stir. Add 2,5 cups of boiled water, when the rice boils lower the heat and cook until all the water runs out. Wait about 15 minutes before serving.
Garden Salad
Ingredients
Romaine lettuce
Cucumber
Tomatoes
Carrots
½ cup walnuts
Olive oil
Lemon juice
Chop lettuce, cucumbers and tomatoes. Grate carrots and sprinkle olive oil and lemon juice. Salad can be served with walnuts and feta cheese chunks.
Apricot and Raisin Compote
Ingredients
½ lb dried apricots
½ cup raisin
2 cups sugar
4-5 cups water
Wash dried apricots and raisins add the water and boil until fruits get soft. Add the sugar and boil few more minutes. Serve chilled.
Sources:
www.kulkedisimutfaktaa.blogspot.com
www.portakalagaci.com
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