Malzemeler

1 Adet haşlanmış havuç
1 Adet patates
2 Çorba kaşığı bezelye
4-5 Adet mantar
1 Adet soğan
3-4 Diş sarımsak
2 Çorba kaşığı kıyma
1 Adet et suyu tableti
2 Çorba kaşığı tel şehriye
1 Adet yumurta sarısı
1 Adet limonun suyu
1 Çorba kaşığı margarin
Kıyılmış maydanoz
Tuz, kırmızı pulbiber
5 Su bardağı su

Hazırlanışı

Soğanı yemeklik doğrayarak, yağı, sarımsağı ve kıymayı da ekleyerek kavurun.
Haşlanmış bezelyeyi, doğranmış patates ve havucu ekleyin.
Etsuyu tabletini ilave edin.
5 Su bardağı suyu ve küçük doğranmış mantarları koyun.
Kaynayınca şehriyeyi ilave edin ve kısık ateşte 10 dakika pişirin.
Kıyılmış maydanozu ve tuzu ekleyin.
Yumurta sarısı ve limon suyunu çırpıp, yavaş yavaş çorbaya ilave edin ve ateşten alın.
Arzuya göre kırmızıbiber ile tereyağını kızdırarak çorbanın üzerine gezdirin ve servis yapın.
Altunizade Çorbası yemeği tarifi

Dough
3/4 cup butter
3/4 cup oil
5 cups white flour
2 teaspoons salt
1/2-3/4 cup cold water

Meat filling
1 1/2 lbs ground beef
3/4 cup of finely chopped onion
1/4 cup oil
1/2 cup pine nuts
2 teaspoons salt
1 teaspoon pepper
1/2 cup of finely chopped parsley
3/4 teaspoon cinnamon

Cheese Filling
1 1/2 lbs feta cheese, crumbled
3/4 cup fresh herb, finely chopped (dill, mint, chives, parsley, cilantro)
3 tablespoons water
3/4 teaspoon pepper

Vegetable Filling
1/4 cup olive oil
3/4 cup of finely chopped onion
1 1/2 lbs leafy greens, coarsely chopped (spinach, chard, dandelion or nettles)
2 teaspoons salt
1/2 cup walnuts, coarsely chopped and lightly toasted
1/4 cup currant
3/4 teaspoon pepper

Sweet Filling
3 cups almonds, finely ground
1 1/2 cups sugar
2 teaspoons cardamom
1/4 teaspoon saffron, dissolved in 1 tablespoon of water
2 tablespoons rose water

Preparation:
To Make the Dough: Melt the butter with the oil. Combine the flour and salt in a bowl, make a well in the center, and add oil and butter. Stir vigorously until combined, and then add water until the dough holds together and comes away from the sides of the bowl. Wrap the ball of dough in plastic and let rest in the refrigerator while preparing the stuffing.
To Make the Meat Filling: Work all ingredients with the hands until fully combined.
To Make the Cheese Filling: Place ingredients in the work bowl of a food processor; blend well.
To Make the Vegetable Filling: Heat the olive oil over medium heat, and then sauté the onions for 2 minutes. Add the greens and salt and stir well. Lower the heat, cover the pan, and cook until the greens are wilted and give off their juices. Turn off the heat, add the toasted walnuts, currants and pepper, and stir well.
To Make the Sweet Filling: Combine all ingredients and stir well.
To Assemble the Sanbusa: Preheat the oven to 350°F degrees. For each pastry, take a walnut-sized piece of dough and roll it out into a 3 inch circle. Place a teaspoonful of filling in the center of the dough, fold the circle into a half-moon shape and pinch the edges firmly. (Another traditional shape is the triangular pocket, formed by pinching together the edges of the circle in three seams that meet in the center over the filling). Place the pastries on an ungreased baking sheet and bake in the oven for 45 minutes, until golden yellow, or deep fry in vegetable oil. Serve warm.

Preparation:
Use a fork to mash the cheese in a medium mixing bowl. Add the tomatoes and cucumber. Mix well. Add in some of the oil if the mixture is too dry. Fill each half pita bread to eat as a sandwich or serve the dip and pitas as an appetizer.

-1.5 teaspoon baking soda
-200 g butter or cheese spreads-1 teaspoon of vanilla extract

Cakes

Preheat oven to 180 ° C / 350 ° F.In a bowl, sift together flour, cocoa, baking soda and salt.Separately, beat the butter and sugar, add egg and mix everything.Add to this second Bowl, half of the flour mixture and half of the quantity of milk. Mix well. Incorporate the rest of the mixture.Have small balls of dough on a plate covered with parchment paper and oven 15 minutes.

Preparation of cream and finishing

Beat butter and sugar ice and vanilla extract.Once cooled, cookie spreads inside with this glaze – use a socket for a more professional effect.Then close them as sandwiches and set aside in the refrigerator…

With the collaboration of CEDUS / lesucre.com

Preparation:
Bake the aubergines and peppers on a hot plate, peel and cut into small pieces. Mix with a wooden spoon, add oil and vinegar, salt to taste, beat. Pour into a plate and top with finely chopped parsley.

Fried meatballs: made from meat, bread, feta cheese, mint leaves, flour, oil and condiments, such as salt and pepper.

Romaine salad: that is made in Tirana may also be served as an appetizer. It contains lettuce, green onions, boiled eggs, oil, salt, pepper and lemon juice.

Albanian aubergine puree recipe
Albanian cracknel with sesame recipe
Albanian crispy calamari recipe
Albanian meatballs with egg recipe
Albanian Tirana fergese with veal recipe
Albanian Tirana fergese with peppers recipe
Albanian vine leaves stuffed with lemon and eggs recipe

Do you know any traditional Zimbabwean recipes? Do you have any photos of your favorite dishes from Zimbabwe?
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Do you know any traditional Zambian recipes? Do you have any photos of your favorite Zambian dishes?
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Do you know any traditional Welsh recipes? Do you have any photos of your favorite Welsh dishes?
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