Traditional recipes

Mackerel stuffed with greens

Mackerel stuffed with greens

Clean, grow on the belly and then wash the ashes well.

Make a mixture of green onions, green garlic, dill, parsley, all finely chopped and season with salt, pepper and sprinkle with olive oil and lemon juice. Season the spices with salt and pepper and then fill with the mixture above. Stop the mixture a little to sprinkle on top.

Place the mackerel on an aluminum foil, greased with a little olive oil, sprinkle with lemon juice and then sprinkle a tablespoon of the mixture of greens. This is done with each mackerel and then wrap each in aluminum foil. .Put it in a tray with a grill in which I put a cup of water and put it in the oven. When they are almost done, remove the aluminum foil and leave it a little to brown. Serve with lemon juice from abundance.

Good appetite!


1 piece round bread
250 g Cheddar matured cheese
250 g Manchego cheese
2 pieces green onions
6 pcs tomatoes dried in oil
10 pcs black olives, pitted
6 tablespoons oil
4 teaspoons Fuchs leurd
3 teaspoons Fuchs thyme
1 teaspoon chilli flakes Fuchs
50 g of smoked almonds
green thyme (optional)

Caloric value: 3974 kj (949 kcal)
Fats: 61.3 g
of which saturated fatty acids: 26.1 g
Carbohydrates: 65.6 g
of which sugars: 7.19 g
Protein: 39.7 g
Salt: 4.51 g

Baking Chicken stuffed in the oven

I placed this stuffed chicken on a grill placed in a deep tray (it can also be placed directly in the tray). I poured 2 cups of hot water into the tray and put it in the oven heated to 200 C. I did not cover it with foil. I just left it to bake.

I baked this stuffed chicken in the oven for 50 minutes at 200 C. I checked it every 25 minutes to see if everything is OK. I didn't sprinkle it with the juice from the tray at all. After 50 minutes I raised the temperature to 220 C and left it for another 15 minutes to intensively brown. Is ready!

I took the tray out of the oven and covered the fried chicken with an aluminum foil (easy to breathe) and left it to breathe for 15 minutes. I never serve a steak straight from the oven! Roast meat needs a rest time, during which the fibers relax and the juices return to it.


What recipes do you need to cook a delicious fish dish?

Top ten with the best recipes with fish, Photo: viveksepicureanadventures.com

We present in the following a top ten with the best fish recipes.

1. Fish stew recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for fish stew are the following:

  • half a kilogram of carp fillets
  • an onion
  • a capsicum pepper
  • a clove of garlic
  • 250 grams of polenta
  • 200 ml white wine
  • broth
  • oil
  • salt and pepper.

The preparation method for the fish stew recipe is presented below:

  1. Season the fish with the onion and garlic, then add the capsicum and wine
  2. Let the stew drop, then add the broth to taste
  3. Serve the stew with fresh polenta.

2. Salted fish soup recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for salted fish soup are the following:

  • a salted mackerel
  • 100 ml white wine
  • an onion
  • two potatoes
  • 500 ml vegetable soup
  • a bunch of parsley
  • oil
  • salt and pepper.

The preparation method for the salted fish soup recipe is presented below:

  1. Boil the ingredients for half an hour
  2. Add the wine and parsley, then add two more boils
  3. Serve plain soup or with added cream.

3. Fish soup recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for fish soup are the following:

  • 400 grams of fish meat
  • an onion
  • a capsicum pepper
  • or celery
  • a little vinegar
  • an egg
  • a link of larch
  • oil
  • salt and pepper.

The preparation method for the fish soup recipe is presented below:

  1. Boil the fish together with the diced vegetables
  2. Season and add vinegar to taste
  3. At the end, add the beaten egg with a pinch of salt and sprinkle with the finely chopped larch.

4. Stuffed mackerel recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

Preparation time: one hour.

The necessary ingredients for two servings of stuffed mackerel are as follows:

  • a mackerel
  • an onion
  • a carrot
  • a capsicum pepper
  • 20 grams of parmesan race
  • an egg
  • 100 ml dry white wine
  • a clove of garlic
  • a bunch of dill
  • oil
  • salt and pepper.

The step-by-step preparation method for the stuffed mackerel recipe is presented below:

  1. Clean the fish, remove its head and tail, season it
  2. Temper the vegetables, then mix them with the Parmesan cheese, egg and dill
  3. Add the filling to the fish's belly, fix its belly
  4. Add the fish in a heat-resistant dish, sprinkle with wine
  5. Cook the fish until nicely browned.

5. Recipe for smoked mackerel pie is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

Preparation time: Fifty minutes.

Baking time: Three quarters of an hour.

The ingredients needed for four servings of smoked mackerel pie are as follows:

  • 100 grams of white breadcrumbs
  • 100 grams of margarine for cakes
  • an egg
  • salt.
  • 200 grams of smoked mackerel without bones and skin
  • a capsicum pepper
  • a pear
  • two cloves of garlic
  • salt and pepper.

The step-by-step preparation for the recipe for smoked mackerel pie is presented below:

  1. Prepare the dough, cut it into two equal parts that you spread in two sheets of equal thickness
  2. For the filling, cut the fish into cubes, do the same with the capsicum pepper, grate it, pass the garlic, season with salt and pepper, mix until smooth.
  3. Add the sheets in a lined tray, distribute the filling between the two
  4. Grease the last sheet with egg and sprinkle with almond flakes
  5. Bake the pie on the right heat until the toothpick test is positive
  6. Serve hot sectioned into the desired shapes.

6. Baked mackerel recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

Preparation time: three quarters of an hour.

The necessary ingredients for the mackerel in the oven are the following:

  • a mackerel
  • a lemon
  • parsley
  • White wine
  • Bay leaves
  • salt and pepper.

The step by step preparation for the mackerel recipe in the oven is presented below:

  1. Peel the fish, season with salt and pepper to taste, then sprinkle with lemon juice. Let the fish rest for half an hour in the refrigerator
  2. Put the fish in a heat-resistant dish, add the wine, season with bay leaves
  3. Cook the fish until it is ready
  4. Serve with finely chopped parsley.

7. We present in the following both the necessary ingredients and the step by step preparation for Tone terrine recipe.

Preparation time: Three quarters of an hour.

The necessary ingredients are the following:

  • half a kilogram of skinless tuna fillets
  • two sprigs of green onion
  • a carrot
  • a spoonful of breadcrumbs
  • two slices of bread
  • three eggs
  • olive oil
  • salt and pepper.

The step-by-step preparation method for the tuna terrine recipe is presented below:

  1. Wash the tuna fillet, let it drain, season with salt and pepper to taste
  2. Peel an onion, wash it, let it drain, cut it into slices of equal thickness to the green part that you throw away or use in another preparation
  3. Peel a squash, grate it and squeeze the juice.
  4. Beat eggs with a pinch of salt until you get a homogeneous whitish composition
  5. Put the fish fillet cut into strips, onion and carrot slices in a blender. Mix until you get a homogeneous composition, then add previously beaten eggs, bread soaked in a little water and mix until smooth, then season with salt and pepper to taste.
  6. Add the previously prepared composition in a tray greased with olive oil and lined with breadcrumbs. Distribute the terrine as evenly as possible, then place the preparation in the hot oven
  7. Bake the terrine over medium heat for about 180 degrees Celsius
  8. When it is ready, let the terrine cool, then cut it into slices of equal thickness
  9. Serve the terrine as soon as it is ready, for later consumption keep the preparation in the refrigerator.

8. We present below both the ingredients needed for recipe for mini cod rolls with eggs, but also the preparation method.

Preparation time: 40 minutes.

The necessary ingredients for 8 servings are the following:

  • 8 pieces of hake fillets
  • 8 boiled eggs
  • 6 raw eggs
  • 50 grams of mustard
  • two bundles of parsley
  • biscuit
  • oil
  • salt
  • pepper.

The preparation method for the recipe for mini hake rolls with eggs is presented below:

  1. Prepare a filling of finely chopped boiled eggs, mixed with three raw eggs, mustard and finely chopped parsley. Season the filling with salt and pepper to taste
  2. Add the filling in equal amounts over the fish fillets, then roll. Beat the rest of the eggs with a pinch of salt and pepper. Spread the breadcrumbs on a plate. Pass the fish fillets through the breadcrumbs, then through the egg and again through the breadcrumbs. Fry the fish fillets until nicely browned
  3. Serve the dish with a potato garnish.

9. The meatball recipe from the code it is easy to prepare. You will get at the end of its preparation a delicious dish that can be added with real success to any garnish. We present below the step-by-step preparation method.

Preparation time: 35 minutes.

The ingredients needed for twelve servings of meatballs in the code are as follows:

  • a kilogram four hundred grams of cod
  • two bundles of green dill
  • two eggs
  • four slices of bread
  • six tablespoons of flour or breadcrumbs
  • two onions
  • two lemons
  • six cloves of garlic
  • salt
  • oil
  • pepper.
  • 400 grams of smanatana
  • two tablespoons of mayonnaise
  • two teaspoons of mustard
  • salt
  • pepper
  • a bunch of dill
  • two lemons.

How to prepare the meatball recipe in the code is presented step by step below:

  1. The fish must be fresh, and to choose a fish as fresh as possible, you must pay a little attention to a few minor points. Fresh fish has extremely clear eyeballs, its scales must be shiny, and the gills must be red or pink, in no case should they be brown. When you press the meat of the fish with your finger, it should return to its original shape as soon as you lift your finger.
  2. Wash the cod fillet well, let it drain, clean it with tweezers, then let it drain.
  3. Peel an onion, wash it, then cut it in half
  4. Soak the slices of bread before using them in the preparation, take them out of the water and squeeze them well
  5. Peel the garlic
  6. Wash the lemons, then squeeze them. Pass the resulting juice through a fine sieve to avoid the presence of seeds that have slipped into the juice without you noticing.
  7. Wash the dill, drain it, then chop it as small as possible, until the tails, which you throw away.
  8. Assemble the mincer and go through it: the whole amount of cod fillets, onion, garlic, slices of bread soaked and drained. Mix well, add eggs, finely chopped dill and a sufficient amount of lemon juice. Taste the preparation and if necessary, add lemon juice to taste. Season with salt and pepper. Stir until all ingredients are well integrated into the composition. The role of the egg is to bind the composition, if you notice that it is not well bound, you can add another egg until it is well bound
  9. Place flour with a pinch of salt on a plate
  10. Form balls from the meatball composition prepared previously, then pass them through the flour that you sprinkled on the plate
  11. Put a pan with a little oil on the fire. Let the oil heat up, and when it starts to sizzle, add the meatballs one by one. Fry the meatballs evenly on all sides, being careful not to burn them. They are ready when they have a light brown color. Remove the meatballs on commercially available absorbent paper to remove excess oil.
  12. Prepare the sauce as follows: Mix the cream with the mustard and mayonnaise until you get a homogeneous composition. Season with salt and pepper to taste, then add a little chopped dill and lemon peel. Stir again until the sauce is smooth
  13. Serve the meatballs with a garnish of natural potatoes. Sprinkle with the previously prepared sauce.

The meatballs in the code are suitable for any time of the day, they can be served both as a main meal and as an appetizer or as a snack between meals. We recommend that you prepare them every time you feel the need for a dish that is easy to digest and extremely easy to prepare.

10. Fish is a light dish, widely used in diets, but also consumed by people who do not have problems with their figure. Fish recipe pulled in sesame it is prepared quickly and is extremely tasty.

Preparation time: 20 minutes.

Ingredients for sesame fish:

  • 2 pieces of pangasius fillets
  • 2 eggs
  • 75 g of flour
  • 100 g of sesame
  • 1 zucchini
  • 1 red
  • olives, oil, salt and pepper.

Preparation for sesame fish:

  1. Wash the pangasius fillet, then dry it either by letting it drain or wiping it with a paper towel.
  2. Season with salt and pepper to taste, then set the fish aside
  3. Break the eggs and beat them with a pinch of salt
  4. Put the whole amount of flour and a little salt on a plate
  5. Place the sesame on another plate
  6. Put a frying pan with oil on the fire (olive oil gives the dish a special taste, but you can also use sunflower oil)
  7. Pass the fish through the flour, then through the egg and finally through the sesame before frying it in hot oil. Do the same with both pieces of fish. Fry the fish on both sides, then remove it on a paper towel to remove excess oil.
  8. Wash the zucchini and tomatoes
  9. Cut the vegetables into rounds, then grill them, sprinkling them with pepper and salt to taste.
  10. Serve the sesame fish with grilled vegetables and olives.

Sesame fish is very suitable for dinner, but also for any other time of day when you feel the need for fish meat.


Good to lick your fingers. 5 delicious stuffed bread recipes

What's better than a slice of hot bread? We tell you: a whole loaf of bread stuffed with cheese and other goodies, heated in a hot oven and served instead of a sandwich for a snack or instead of a quick hot dinner.

You don't even have to complicate yourself to make bread dough to make these delicious recipes. The stuffed bread we offer you involves ready-baked bread, which you can garnish with various ingredients.

You can choose whatever you want: from bacon to mozzarella, parmesan, tomatoes, greens or onions. You don't need precision, time to leaven the dough or other complicated tricks to be able to present such a snack on the table.

Not only is it good-looking, but it's also delicious!

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Tasty recipes from the Dobrogea area

If you arrived in Dobrogea, you know that the traditional cuisine is so tasty that you can't resist it no matter how hard you try. Greek, Turkish or Tatar, Lipovan or Aromanian influences are felt in the taste and flavor of the dishes. Most of the dishes found in Dobrogea are based on fish or mutton, two of the most important raw materials. Combined with greens or vegetables, spices and culinary talent, delicious, irresistible dishes are obtained.

Today, Travelminit offers you some tasty recipes from the Dobrogea area:

Musaca dobrogeana

The dish is common in the Balkans, although the recipes differ from state to state. The Greeks prepare it in layers, the Turks mix all the ingredients. Dobrogean Musacaua has influences from both states, in the sense that it is prepared in layers, but the meat used is mutton.

Ingredient:
• 100 ml oil
• 150 ml white, dry or semi-dry wine
• 3 tomatoes
• 1 onion of the right size
• 6 potatoes
• 1 kg of minced mutton
• salt and pepper

Cut the potatoes into rounds and fry them in a little hot oil, then take them out and drain them on a paper napkin. Then cook the onion and minced meat, seasoned with salt and pepper. Leave it on the fire for 20 minutes until the meat is cooked, adding water from time to time, so that it does not stick.

Take a deeper tray and place a layer of potatoes and a layer of minced meat. At the end, add a layer of sliced ​​tomatoes. Pour the wine and bake for about an hour.

Suberec

In short, the suberec is a traditional Tatar pie filled with meat and mint or with cheese and parsley. A delicious snack, only good to put on the table before the guests. Here is what and how the subhero is prepared in Dobrogea:

Ingredient:
• 400 g feta cheese
• 2 eggs and a yolk
• pepper
• melted butter
• 100 g grated cheese on a large grater
• 1 bunch of parsley
• 1 packet of pie sheets
• a little milk

The feta cheese is crushed in a larger bowl and grind together with the finely chopped parsley, grated cheese and beaten eggs. Add ground pepper.

Easily detach two sheets from the pie pack. Cut circles of dough with a glass and grease each with a little melted butter. Overlap your sheets and place a little cheese filling on half a circle. Cover the filling with the other half of the circle and fold the edges so that the cheese does not run.

Place the pies in a baking tray, grease them with egg yolk mixed with a little milk and bake for 15 minutes until golden.

Cacic dobrogean

Is it sauce? Be an appetizer? Tell him how you want it, but the Dobrogean cacique is wonderful with a simple portion of french fries or a grilled steak. Here's what you need to prepare it:

Ingredient:
• 1 fresh cucumber
• 1 onion
• 2-3 cloves of garlic
• 300 g yogurt
• 1 dill connection
• 1 teaspoon of honey
• salt, pepper, nutmeg, cumin

Peel a squash, grate it and cut it into cubes. Sprinkle with salt and pepper and let it soften for a quarter of an hour.
In a bowl, mix the yogurt with finely chopped onion, crushed garlic, salt, pepper, nutmeg, cumin - to taste, honey and finely chopped dill. Mix all the ingredients and pour over the cucumber. Serve immediately.

Roast mackerel on coals

The preparation is very tasty, although the recipe does not give too much trouble: a few ingredients and a ember of charcoal are enough for a delicious mackerel made as in Dobrogea.

Ingredient:
• 1 kg of mackerel cleaned, washed, dried and salted (keep the head and tail)
• 100 ml of oil
• 5-6 cloves of garlic
• thyme, salt and pepper

Grease the oil on all sides, including the inside. Take a baking sheet and grease it with oil. Each mackerel is wrapped in baking paper and placed on the embers. Roast stewed for a quarter of an hour, then remove, remove from the baking paper and cut off the head and tail. It is also grown longitudinally on the back, in order to remove the skeleton. Crush the fish on a plate and season, then serve with thyme and garlic sauce.


10 ways to eat eggs around the world

They are among the most nutritious, versatile and affordable ingredients in the world. No wonder that in most cultures eggs are in a place of honor and are the basis of traditional recipes. In addition to the omelet and mesh, there are plenty of ways to enjoy them.

1. Tamagoyaki, Japan
It is a preparation that makes our omelet look like a child's play. It looks like a pancake and is preferably made in a square pan. Put a layer of eggs in the pan. When cooked, fold and place on the edge of the pan. Then, put another layer of eggs on the surface of the remaining pan. When ready, fold further. Then continue with another layer.

2. Shakshuka, Tunisia
What it is: A North African dish made from scrambled eggs cooked in a pan full of tomato sauce, seasoned with chilli, turmeric and cumin.

3. Egg in cocotte, France
A traditional recipe for eggs in cocotte is so delicious that you will not be satisfied with a single serving. Eggs are cooked in butter and sour cream.

4. Kwek Kwek / Tokneneng, Philippines
It's more than breakfast. They are boiled quail eggs, then passed through flour and fried in a lot of oil. In other words, quail eggs. It is eaten with barbecue sauce.


Photo: kawalingpinoy.com

5. Scottish eggs, Scotland
They are boiled eggs wrapped in meat, fried in a lot of oil and enjoyed with cheddar cheese. Jamie's recipe can be found here.

6. Egg curry, India
Curry paste is probably the last thing you think of to match it with boiled eggs, but it's a recipe you should try.


Photo: rasamalaysia.com

7.Khai Yat Sai, Thailand
It is a simple but delicious omelet, stuffed with pork and greens.


Photo: 3hungrytummies

8. Migas, Spain, Portugal, Texas
It is actually scrambled eggs in the Spanish version, with aged bread and paprika.


Photo: thepioneerwoman.com

9. Egg cream, China
If you find it in restaurants, don't avoid it. The Chinese love it, despite the fact that it is an extremely simple recipe: eggs, water and some spices.


Photo: feasttotheworld.com

10. Menemen, Turkey
It is a very simple family recipe: scrambled eggs with vegetables such as peppers, tomatoes, thyme.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Ingredients Eggplant stuffed fasting in the oven, Turkish recipe "İmam bayıldı"

  • 2 medium-sized eggplants, rather long, 270-300 grams / piece each
  • 2 medium-sized onions & # 8211 about 100 grams / piece & # 8211 minced julienne (fish)
  • 1 diced bell pepper
  • 1-2 green hot peppers (optional)
  • 2 large tomatoes (or 200 grams of canned tomatoes)
  • 100 ml. tomato paste
  • 1 large clove of garlic
  • 80 ml. extra virgin olive oil
  • salt and freshly ground black pepper
  • lemon juice
  • 1 teaspoon of za & # 8217atar, which can be replaced with a little dried thyme
  • 1 bunch of chopped green parsley
  • optional, 1 small tomato for decoration

Preparation of eggplant stuffed fasting in the oven, Turkish recipe "İmam bayıldı" & # 8211 eggplant preparation

1. Prepare a large bowl in which you put 2 liters of cold water, 1 tablespoon of salt and the juice of 1/2 lemon. Stir until the salt dissolves.

2. Wash the whole eggplant well and wipe with a kitchen towel. Shorten the tail of each eggplant, cutting off the entire surface layer of the tail and keeping only as much as necessary to hold the eggplant together. The peel is cleaned at length, with a knife or a peeler, in strips about 2-3 cm wide, alternating with portions on which the peel is kept, obtaining a striped appearance. Put the cleaned eggplant in a bowl of salted water and lemon.

3. Place a plate or other weight on top of the eggplants to keep them immersed. Keep the eggplant in salted water and lemon for 45 minutes.

4. After 45 minutes, remove the eggplant from the water and press lightly on them, then whisk well with kitchen towels.

Baked eggplant stuffed eggplant, Turkish recipe "İmam bayıldı", vegetable preparation

5. While the eggplants are in the water bath with salt and lemon juice, we take care of the vegetables. We will clean and chop the julienne (fish) onions, we will crush the garlic and we will chop the diced bell pepper and seeds into cubes. The peppers used can be green, yellow, white garden peppers or red, as I happened to have.

6. The tomatoes are scalded as shown at recipe for tomato sauce in a jar (video), after they have been slightly notched beforehand. After scalding, put the tomatoes in a bowl of ice water then clean the skin and cut into cubes, keeping them aside until we need them. Alternatively, we can use canned tomatoes.


Baked stuffed eggplant, Turkish recipe "İmam bayıldı", toasted eggplant and preparation for stuffing

7. Once the 45 minutes required for the eggplants to soak in the brine salt have passed and they have been well whipped, turn on the oven and set it at 180 ° C.

8. We choose a pan of the right size, so that both eggplants fit in it. Heat the pan over medium heat and pour in 1/3 of the olive oil. After the oil is suitable for heating, put the eggplants in the pan and brown them, turning them on all sides. This eggplant browning takes about 8 minutes. Because eggplant absorbs a lot of oil, you may need to add 1 tablespoon during the operation.

9. After they are browned all around, the eggplants are taken out directly into the tray in which they will be put in the oven. With a spoon, split lengthwise both eggplants, which were soaked during frying, making room in them as in boats, ready to receive the filling.

Eggplants stuffed with baked vegetables, Turkish recipe "İmam bayıldı", preparation of vegetable filling

10. Add the rest of the oil to the pan and immediately all the chopped onion and crushed garlic. Sprinkle with a little salt from the beginning, so that the onion removes the liquid contained and softens. Saute onions over low heat, soften without browning at all, about 8-10 minutes. We do not lose sight of it during this time, so that it does not burn.

11. After the onion has softened, add the bell pepper to the pan and, if using, the diced hot pepper. Stir frequently and cook together for another 3-4 minutes.

12. Add the diced tomatoes and, only if necessary and the sauce looks too dry, a few tablespoons of water. Boil everything for 10-15 minutes, until the liquid drops and the oil rises to the surface.
Turn off the heat and season the sauce with salt and pepper to taste. Add chopped green parsley, keeping a little for the preparation at the end and I added za & # 8217atar, which is a mixture of spices specific to the Middle East, The main ingredient of this spice is wild thyme. So if you don't have this spice, you can add thyme (if you want).


Filling eggplants and baking

13. The filling is divided between the two eggplants, making room with a spoon. Although it will look like too much stuffing for the two eggplants, we'll load them until it's all in, it'll drop in the oven anyway.

14. Stir tomato broth (the 100 ml. recorded on the list of ingredients above) with as much water and pour into the pan, in addition to the stuffed eggplant. Optionally, place 2 quarters of tomatoes (from a small tomato) on top of the eggplants and place them in the preheated oven at 180 ° C, at an average height, for 45 minutes & # 8211 1 hour.

Turkish recipe "İmam bayıldı", serving

At the end of cooking in the oven, these stuffed eggplants in the oven, which made the imam faint, must be reddish and incredibly fragrant. Remove from the oven, leave to cool a bit, sprinkle with green parsley and serve hot, along with a fresh stick or any good bread, with which to absorb the last drop of incredibly tasty sauce next to them.

For a refreshing note, Turks usually offer next to these delicious stuffed eggplants İmam bayıldı and a simple yogurt sauce with lemon juice and mint. I also made this sauce, which gave authenticity and an even better taste to this dish, which is incredibly tasty anyway. If you want a 100% vegan dish, of course, it's enough to enjoy eggplant without any kind of yogurt sauce, they are a celebration in themselves. Let the recipe be useful and don't forget the promised story, you will find it here.


Eggplant stuffed in the oven Imam Bayildi & # 8211 fasting recipe

Eggplant stuffed in the oven Imam Bayildi & # 8211 fasting recipe. The name would translate & # 8222 the mother fainted & # 8221. A classic Turkish dish consisting of hollow eggplants and stuffed with onions, garlic, tomatoes, peppers and greens. Season with salt and pepper and sometimes with cinnamon or thyme and bathe in a fairly large amount of olive oil. The name of this dish has about 2 explanations (legendary).

The first variant would be related to the special taste and says that the imam (Turkish cleric) would have fainted with pleasure after eating this delicacy. The second variant tells that the imam would have been shocked by the fact that his wife consumed so much olive oil in this way & # 8211 its price being very high.

All in all, Imam Bayaldi or baked stuffed eggplant are a delicious type of vegetarian food that is served warm or at room temperature. There is also the version with minced meat (beef, lamb) & # 8211 Eggplant stuffed with meat (Karniyarik), just as tasty & # 8211 recipe here. They are served hot, straight from the oven.

These eggplants stuffed in the oven have also entered the Romanian culinary repertoire and are cooked especially in summer, in high season. They are a cheap and accessible dish for anyone. In the pictures below you will see more eggplants because we also prepared the version with meat.

The recipe I was guided by is a video, from Orhan Tançgil's Youtube channel (see video at the end). I prepared this dish from a single eggplant, obtaining 2 beautiful halves (2 servings) that I served with Turkish bread (pita).


Bread flavored with garlic and greens recipe for buns pull apart

Bread flavored with garlic and greens recipe for buns pull apart. Pull apart buns & # 8211 that is fluffy loaves that come off of each other. Appetizer breads with garlic as in the restaurant. Soft and fluffy buns, fragrant and tasty. Breads smeared with greens and garlic. How to make homemade buns? How to make fluffy homemade breads?

You already know that we are passionate about bakery and that we often make homemade bread but also buns, fluffy croissants or other specialties. Our bread recipes they have been tested by hundreds of thousands of readers and they have all succeeded perfectly!

These flavored breads can be an appetizer, a hot snack served before main courses. Some time ago I tested, in my turn, a recipe for extremely soft and fluffy Arabic buns. The recipe circulated on Facebook in the form of a video. Well, I was conquered by those loaves and I made them several times. You can read the recipe here.

Many readers have tried it and were very pleased with it! The dough also contains a quantity of powdered milk that contributes to its taste and texture. So it can't be replaced.

De data aceasta am improvizat pe baza rețetei de mai sus, în dorința de a crea ceva special: pâinici aromate cu usturoi și verdețuri – chifle aperitiv. De fapt niște pâinici aperitiv cu usturoi, așa cum se oferă în unele restaurante. Mi-au ieșit grozav de bune! Pur și simplu se topesc în gură!

Puteți folosi atât usturoi proaspăt (zdrobit) cât și usturoi granulat. Eu l-am ales pe cel granulat pentru aluat și pe cel proaspăt pentru ungerea exteriorului chiflelor. La capitolul verdețuri m-am oprit la pătrunjelul verde. Puteți să-l combinați și cu oregano, busuioc, rozmarin, cimbru sau cimbrișor. Aș recomanda să încercați rețeta mea și apoi să începeți variațiunile pe temă.

Din același aluat am făcut și breadsticks cu parmezan si usturoi (un fel de mini batoane pufoase cu crustă crocantă) – see the recipe here.

Din cantitățile de mai jos rezulta 10 pâinici aromate cu usturoi și verdețuri – chifle pull apart, coapte într-o tipsie (tăviță) rotundă de 23-24 cm diametru. Puteți dubla cantitățile daca doriți să umpleți o tavă mai mare (rotundă) – de 32 cm diametru sau dreptunghiulară de cca. 30 x 25 cm. Dacă nu aveți lapte praf înlocuiți cei 120 ml de apă+25 g lapte praf cu 120 ml de lapte călduț+alte 15 g făină.


Video: How to make Recheado Bangdo - Stuffed Mackerel - Bharilo Bangdo II भरल बगड - रशयद बगड (October 2021).