INGREDIENTS 2 medium onions 3 cups of sliced mushrooms (4 large mushrooms approximately) 2 medium-sized cucumber pickles 1/2 cup of hot chili pickles (substitute with jalapeno) 3 Tbsp of olive oil 2 Tbsp of tomato paste 1 tsp of salt cheese to garnish (optional) HIGHLIGHTS It is super easy and delicious comfort food with a spicy hint. Better served with potato mash or rice. STEPS Cut onions into large half-moons. Cut mushrooms into chunky 2mm thick pieces. Put 3 Tbsp of olive oil into a large pan. Put onions in the pan and cook for 5-7 minutes until they soften but are not caramelized. Add 3 cups of mushrooms and cook for 10 minutes until they release all their water. Meanwhile, slice two medium cucumber pickles and prepare 12-15 hot chili pickles. This is the perfect timing for adding pickles. Add pickles and mix well then add 2 Tbsp of tomato paste. Mix well and cook for another 10 mi
- Other Apps
INGREDIENTS 20 almonds 4 cloves of garlic 2 thumbs of fresh ginger 1 medium onion 3 green peppers 3 medium tomatoes 1 Tbsp garam masala 1 Tbsp turmeric powder 4 bay leaves 1 cinnamon stick (clean well and crush) 1 black cardamom 6 white cardamom 8 pieces of cloves 4 dried chilies 6 Tbsp of olive oil 1 cup of water 1 can of coconut milk (any brand is ok) 1 Tbps of sugar 1 tsp of salt HIGHLIGHTS Don't forget to soak almonds three hours before you start cooking. I like my Indian meals sweet, so I added sugar. You can skip it if you don't like sweet curries. STEPS Soak almonds in water for at least 3 hours. White curry ingredients. Red curry ingredients. We will start cooking red curry first while waiting for the almonds to soak in water. Put 3 Tbsp of olive oil into a large pan and heat for 1 minute on medium heat. Add cardamoms, bay leaves, cinnamon sticks, star anise, and dried chilies, and cook
- Other Apps
INGREDIENTS 4 Cloves of garlic 4 tbsp tomato paste 4 tbsp paprika paste 6 tsp isot or red chili flakes 8 tbsp olive oil 2 medium potatoes 1 cup fine bulgur (köftelik bulgur) 1 medium onion 1 tsp ground black pepper 1 tsp ground cumin 1 1/2 tbsp of salt 6 tbsp of pomegranate syrup 4-5 pieces of parsley HIGHLIGHTS Best enjoyed resting overnight. Pomegranate syrup is a must if you can't find it you can replace it with sumac syrup or sour plum syrup. If you don't have any of these you can substitute with lemon juice. You can alternate the amount of your isot/red pepper flakes to your hotness expectation from the çiğ köfte. STEPS Crush 4 cloves of garlic, prepare 4 tbsp tomato paste and 4 tbsp paprika paste. Mix the pastes in a bigger container, then add 4 tbsp of olive oil. Add crushed garlic. Add 6 tsp red pepper flakes (or isot flakes) Mix well and let it rest for one day in the fridge.