patates’den yapılabilecek en güzel yemek????evdekiler tadına doyamadılar???? çok pratik

#turkishfoods #eat #foods #dinner
bulgur köfte tarifi
https://www.instagram.com/ahmetsefyoutube/
5 kişilik malzeme listesi
1 su bardağı köftelik bulgur
100 gr dana kıyma / olmasada olur
2 yemek kaşığı un
1 orta boy patates
bir tatlı kaşığı domates salça
1 tatlı kaşığı biber salça
1 yumurta
tuz karabiber pul biber kimyon kırmızı toz biber
sosu için
1 tatlı kaşığı domates salça
1 tatlı kaşığı biber salça
tere yağ
tuz
sarımsak lı yoğurt
Friends, no one should say they don’t know how to cook, make sure Ahmet follows the chef, he can cook meals for 100 people or 500 people, they won’t be embarrassed, we introduce the ingredients and start cooking our food, we start by boiling my potatoes, we add about half a teaspoon of salt

Here , so that my potatoes don’t fall apart and the skin can be peeled better, while sending it to the stove. I have a glass of bulgur for meatballs. There is an unchangeable rule about this. One glass of boiled

Water for a glass of water. This is always the exact measure. We will mix it like this and close the lid. While my potatoes are boiling on the stove, the bulgur will draw its water. It will reach

The consistency we want. We will open the lid of the potato. We will press it like this. Do you see, friends, gently? If the knife comes out very easily and it does n’t get stuck , it means the potato is cooked or we will insert a toothpick and pull it out.

If the potato comes up with the toothpick, it means the potato is not cooked and it will leave it easily. If you follow the recipe exactly, you will not have any problems without hiding anything. I will show you what it should be until the end, without hiding

It. We add grated potatoes. It does not add too much. 1 teaspoon of pepper paste. 1 teaspoon of tomato paste. A little dried basil. We will distribute it in our hands. A heaping teaspoon of ground pepper. 1 teaspoon of cumin. Heaping a teaspoon of black pepper. 1 teaspoon. heaping red

Pepper flakes, 2 teaspoons of salt, and breaking an egg. First, we start kneading it lightly. We add our minced meat into it. We add approximately 90-100 grams of flour. Our meatballs are ready. This is the final consistency that should be achieved. Let’s show it again, just a piece from here.

Let’s take them, we roll them into small marbles, using a portioner . There won’t be the slightest roughness. Of course, you are used to it, we can roll two of them . Rolling them is as important as making the meatballs. I won’t show you how

To make them all. It won’t take much of your time. Cover the bulgur meatballs with a glazed cloth to prevent them from falling apart when they enter the water. We add a little salt and pour our meatballs into boiling water. I will not touch it again. When I do

Not touch it again, the flour on it will be ruined. Our meatballs will be like balls. There is not the slightest disintegration. Let’s hit it with our fingers. I added 2 tablespoons of flour to it . Oil is the size of half a matchbox. If you have butter on hand, it is butter

, otherwise it is normal solid oil. The same goes for oil, whether it is olive oil or oil. Whatever God gave us, we add 1 teaspoon of tomato paste and 1 teaspoon of pepper paste. This is the tomato paste that gives the flavor. This is Iskender’s. We will make it like a sauce,

Preferably if you want, you can add a clove or two of crushed garlic into it. Roast our tomato paste very well, so that it has a good color and does not cause burning or sourness in our stomach. After roasting the tomato paste, we will add a little cold water. This cold water

Will lighten the color of the tomato paste. It will both beautify it and give it a different flavor. We will continue to boil it like Iskender sauce. We will add salt. It will boil the bottom briefly on low heat. I add a little garlic to dip it in, right and left.

In order to have a nice garlic flavor in the paste, what will I do without pouring it on portion by portion to create an explosion of flavor? I’m going to turn it over so that it absorbs the flavor of the tomato paste completely

. After that, we’re going to mix it and fry it. Now we ‘re moving on to the next process. Let’s fill it on our plate . You can calculate 13-14 pieces per person. So, it’s not a portion like the one I filled. We have garlic yoghurt here. We add a little salt

To it. Friends, you saw the food that comes out, I hope it will be beneficial. It’s an instructive video, don’t forget to like and comment on the videos, what does it say, who does it, Ahmet the chef makes it, you ask for it, we will do it. Bon appetit. Friends sometimes ask, master,

That’s it. Let me show you my list right here. Where do you find the food? What does it say here? Steamed trout. Grilled trout with grilled vegetables garnished trout is on the tile, that’s how it goes underneath, trout wrap,

We move on to the other side, what does it say here, artichokes, bahla red beans, Paki chard wrap, stuffed peppers, we go like this, we go here, rice, tandoori rice, TIKA rice, Topkapi rice stew, Pizza mixed, we move on to it, spicy paste, octopus salad. Albanian liver, let’s talk about

Hot sauce, chicken, gentle Antalya style casserole, Albanian chullah, andoz soup, araş soup, ayran soup, Azerbaijani yoghurt soup, gardener soup, fish soup, Balkan soup, pea soup, bozaş soup, I mean, if I start counting, it won’t end in the morning. My list is over a thousand. So,

In Turkey . How much meat is eaten, vegetables are eaten, peas, hot olive oil, all of them are there. These are restaurants and restaurant dishes. This is my special list.

KAYNAK