Bu mezeleri çok az kişi biliyor! Eski Rum Ezmeleri ustaların sırrı Meze Tarifi MERCİMEK EZME YAĞLAMA

Tereyağlı mercimek ezmesi ve kırmızı soğanlı mercimek yağlama. Hiç bir kitapta daha önce hiç bir yerde tarifi verilmemiş meze tarifi.Rum mezelerinin yunan meyhanelerinin unutulmuş yaşayan çok az sayıda kalan meze ustalarının efsane tarifi. ve varsa eskilerde var.Benim gibi son yıllarda yediklerinizden kolay kolay eski tadı lezzeti alamıyorsanız.Yemek masasında meze tarifleri muhakkak olmalı. eskisi kadar Rum yunan meyhanelerinde ki kadar lezzetli olmalı. Hep aynı tariflerden bıkanlar bu meze tarifleri tam ağzınıza layık.Meze Doğudan Akdeniz’de ve özellikle Türk mutfağında yer alan bir yiyecek grubudur.ama eski İstanbul gayri müslüm meyhanecileri anmadan meze tarifi vermeye başlayamayız. Genelde soğuk servis edilen mezeleri tercih ederim. Ana yemek öncesi aperitif olarak yenildiği gibi, çilingir sofralarının da vazgeçilmez tariflerdir. Mezeler çok değişik çeşitlikte olabilir. Ayrıca ana yemeği bütünüyle tamamlayabilir yemeği anne yemekleri kadar leziz bir hale getirebilir.can dostlarla muhabbeti nefis mezelerle dahada zevkli olacağı ise garantidir.
MALZEMELER
TEREYAĞLI MERCİMEK EZMESİ
kırmızı mercimek
su
tereyağ
kimyon
pul biber
karabiber
kırmızı toz biber
tuz
süzme yoğurt
dereotu
nane
sarımsak
KIRMIZI SOĞANLI MERCİMEK YAĞLAMA
kırmızı mercimek
kırmızı soğan
limon
maydanoz
zeytinyağ
kimyon
pul biber
karabiber
kırmızı toz biber
tuz
tereyağ
sarımsak
HAYDARİ MEZESİ
beyaz peynir
süzme yoğurt
sarımsak
dereotu
tuz
nane
tereyağ
zeytinyağ

#meze #mezetarifi #tarif #tarifler #mezeler #yemek #yemektarifleri
#mercimek #mercimek yemekleri
We will make rum appetizer and our most important ingredient is red lentils. An appetizer recipe that even most Greek citizens do not know today. An appetizer recipe that those over the age of seventy might know. Luckily, we got exactly 2 glasses. we need two glasses of Red lentils.

Let’s start the recipe by washing the lentils. Drain the water after washing. I lit the biggest furnace again in the strongest way. just a pan. Anyone can use pots. I use a pan to make it look clearer. lentils into the pan. Add a 2 3 4 glasses of water to

2 glasses of lentils . 2 teaspoons of salt As soon as it starts to boil, we remove the foam on the water. If you want it to taste good, be sure to clean these foams. Try to clean at the maximum rate at the highest rate.

Close the lid halfway. It will cook on low heat for half an hour. Boil the lentils with water at room temperature. Is it that important? Flavor hidden in small details. Let the cooking continue in this way until the water is absorbed. It’s been half an hour, but actually the time doesn’t matter.

As soon as such holes start to appear on it, I turn off the heat of the stove. Is there water at the bottom? Do you see? There are slight adhesions. that’s what we want. Lentils should be pureed.

The important thing is that the crust should not be crusty. If you can’t achieve this consistency, add a little more water on top and drain again. but these measures will suffice. A question mark may come to your mind. Is it difficult to clean the pan? even with a spoon.

It does not damage the pan. If you want to clean more easily. Pour water into the pan and clean it like this with the help of a spoon. I even held it under hot water. Almost cleared. Do you see? It was cleaned as soon as the hot water held gold.

A tablespoon or even a half tablespoon of butter. 1 teaspoon of cumin 1 teaspoon of paprika flakes A 2 teaspoons of paprika powder. 1 teaspoon of black pepper. 1.5 teaspoons of salt. Let stand after mixing. But let’s have a taste. As always, the first bite is yours.

Trust me it’s incredibly delicious even now. Even like that, you’ll eat a terrific spoonful. 6 tablespoons of strained yogurt. If 2 cloves of garlic are small, use 4 garlic cloves. A handful of dill. Those who don’t like dill may not use it. but using it makes a much tastier appetizer.

Take half of it in the other container. How can something so easy be so delicious? There is almost no material. After all, isn’t the time of absence the reason why all food is found? mix Ninety percent of your first appetizer is ready. One red onion Cut the red onion in half, then

Thinly slice it. Think about the person you dislike the most. Imagine that you are beating frequently. :)) Food channel, but there is brutality. :)) I have been rubbing the onion with my hand for about 5 minutes. I have removed all the bitter juice. half of a Lemon.

I think half a lemon will be enough. According to the material Of course, the choice is yours. A pinch of parsley. Do not use too much parsley. Don’t let the parsley get in the way of the taste of the dish. Mix. A 2 tablespoons of olive oil.

The image brightness looks delicious. Those who own a restaurant. The owner of the neighbor Bodrum tavern is our subscriber, Mrs. Uvan, Write this recipe down. let people taste it once. they always want this appetizer. Add olive oil on top. Give it some color, chili pepper. Half a tablespoon of butter.

1 tablespoon of olive oil One tablespoon of sunflower oil Half a tablespoon of mint. We do it on low heat. simmer. 1 teaspoon of red pepper flakes. Turn off the chili pepper and turn off the stove heat. Red Chilli Powder That’s with olive oil Lentil paste with red onions in

Here. Do you know how it smells? Those who have a mind record these recipes. you know. I’m telling you to show you. We are making real Haydari appetizer. Think of the white cheese ratio as a slice. 1 tablespoon of olive oil for easy mashing . mash with a fork.

Haydari is one of the easiest appetizers. no waiting time required. if someone says to you, wait for haydari. get away from there immediately. 3 4 five and 6 tablespoons of strained yogurt. Definitely not with regular yogurt. at least one garlic. I use two garlics. But you must use at least 1.

A handful of dill is a must. There must be dill in this recipe. At least a handful. It’s not an appetizer you have to wait for. You have to adjust the consistency while making it. You should use strained yogurt or it will be watered down. seems simple.

But simple recipes are always more difficult. This is the important 1 teaspoon Mint. Mix. A full tablespoon of Butter. As soon as I put the butter in, I turn down the heat. A 2 tablespoons of olive oil. As soon as it starts bubbling, I turn the Gold off.

A teaspoon of mint after turning it off. Do you hear your voice? It ‘s still cooking . 30 seconds. I want the mint to give its flavor to the oil completely. mix it up now. Do not worry. If you want the infallible size

Haydari appetizer not to spoil for a longer period of time, keep it in the refrigerator. Add butter when serving. Make a hole in the middle. Add olive oil on top. dry mint. As always, the first bite is yours. Let’s see how it tastes.

Do you think there is a chance that this will be tasteless? Open your mouth, as always, the first bite is yours. this is legend. This is definitely my favourite. The only problem is you eat plate by plate because it’s so delicious. Haydari Nizami is everywhere as it should be.

Just like the Tavern Masters do. Be sure to do this at home. What did you do, Koray, what did you show us? You will love its taste. You will not see it anywhere. Enjoy the appetizers of the ancient Greeks.

There are still unscrupulous people who watch and do not subscribe. If you are honest , you are a decent person, if you understand love. You are people like us. Here you are, you have a place above our heads. Good health to all of us again Greetings to all

KAYNAK