Menu for next cooking class on 5th of March.
Ingredients
1 lb (1/2 kg) potato, boiled without peeling
1 big onion, shredded/chopped finely
1 tsp salt to taste
1 tsp paprika
1 egg
½ bunch fresh parsley, chopped finely (optional)
1 tsp basil
½ cup any kind of cheese, shredded
½ cup flour
½ cup oil for frying
Peel the potatoes and then mash. Mix all the ingredients,
but oil in a large bowl using your hands. Leave the mixture for cooling in the
fridge at least 30 minutes.
Then take plum size pieces and make slightly flat, long patties.
Place the oil in a skillet and sizzle. Place the flour in a plate and dip the
Potato Patties. Make sure all sides are covered with flour. Then shallow fry
them over medium heat, till both sides are golden brown.
Potato Patties are good to with meat and poultry dishes and yogurt or cacik.
ENJOY
Tutmac Soup (Tutmac asi
Corbasi)
Ingredients
- ½ cup green lentil
-1 cup tutmac squares or noddles
- 5 or 6 cups water
- 1 cup yoghurt
- ½ tbsp of red pepper
- 5 gloves garlic, sliced
- 4 tbsp butter
- 1 tbsp dried mint
- Salt to taste
Boil the green lentils with 5 cups of water until
tender. When it boils, add half of tutmac squares and boil until they get soft
(about 10-15 minutes). Chop the garlic and mix it well with yoghurt. Then add
this mixture to the soup. When it boils take it from the fire.
Melt the butter in a pan. Put the rest of the tutmac
squares or noddles and fry it until they get pink color. Then add dried mint,
and red pepper. Pour this mixture in the pot, sprinkle some salt, stir and
bring it to boil. Serve it while it is hot.
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