MİSAFİRLER İÇİN HAZIRLAYABİLECEĞİNİZ✅ AKŞAM YEMEĞİ / İFTAR MENÜSÜ ✔️ PRATİK YEMEK TARİFLERİ

MİSAFİRLER İÇİN HAZIRLAYABİLECEĞİNİZ✅ AKŞAM YEMEĞİ / İFTAR MENÜSÜ ✔️ PRATİK YEMEK TARİFLERİ

00:30 Şam tatlısı ( Şambali )
07:48 Ispanak graten
12:20 HasanPaşa köfte ( anayemek )
18:02 Garnitürlü pilav
20:01 Sütlü Mantar çorbası
22:45 sunumlar

#iftarsofrası #pratiktarifler
#akşamyemeğimenüsü
???? Şam tatlısı

Gerekli malzeme listesi :
2 su bardağı ılık süt ( 400 ml)
2 su bardağı toz şeker ( 340 gram )
10 gram kabartma tozu
1 çay kaşığı karbonat ( üzerine birkaç damla limon suyu suyu)
6 su bardağı irmik ( semolina )
2 kaşık pekmez

Şurup için :
3 su bardağı toz şeker
3 su bardağı su
1 dilim limon
1 tatlı kaşığı tereyağı
2 tatlı kaşığı pekmez

Üzeri için:
Badem veya yer fıstığı

????Not: tüm malzemeler mutlaka aynı bardak ile ölçülmeli:
Su bardağım – 200 ml
Tepsi ölçüm – 30 x 40

????Ispanak Graten
1-2 adet patates

Ispanaklı harç için;
adet soğan
1 adet kapya biber
500 gram ıspanak
Tuz
2 kaşık yağ

Beşamel sos için :
2 kaşık dolu tereyağı
2 kaşık un
2 su bardağı süt
Karabiber
Tuz

Kaşar peyniri

???? hasanpaşa köfte için;

Patates püresi için:
3-4 adet patates
1/2 çay bardağı süt
Tuz
Karabiber
1 kaşık zeytinyağı

Köftesi için:
500 gram dana kıyma
1-2 dilim çekilmiş ekmek
1 adet rendelemiş soğan
Tuz
Karabiber
Toz kırmızı
Pulbiber
Kekik

Sos için:
1 kaşık tereyağı
1 kaşık domates salçası
1 kaşık biber salçası
2 bardak su
Tuz
Karabıber

???? Sütlü mantar Çorbası
2 kaşık tereyağı
Az zeytinyagi
1 adet kurusoğan
400 gram kültür mantarı
1 dolu kaşık un
2 su bardağı süt
2-3 su bardağı su
Karabiber
Tuz
Dereotu 
Hello everyone, welcome to my YouTube channel. Today, we will create a very nice iftar menu with delicious recipes. Before we talk about our recipes, I would be very happy if you could tell me in the comments section where you watch me from, that is, from which country or city, because

Your support is really important for me to exist on this platform. I would like to thank each of you in advance and immediately move on to the recipe. First of all, I start by preparing the dough for our dessert.

For this, I took a 200 ml glass of water and a total of 2 glasses of warm milk into a suitable kneading bowl and added it to the same milliliter measure. That is, 2 glasses of 200 ml. I added a glass of granulated sugar and

Stirred it until it dissolved completely in the sugar. Then I added a pack of baking powder and a teaspoon of baking soda. Let’s squeeze a few drops of lemon juice on the baking soda in order for the reaction to take place

, so that it does not have a strong smell and taste afterwards. Immediately after that, I added a pinch of salt. After mixing it well, I added 6 cups of semolina with the same glass size. There are a lot of friends asking about the brand of semolina

. I am not telling you the brand right now because I think there may be a problem in giving it, but those who want can write it in the comments and I will tell you there. I hope I mixed the dough well right away. I mixed it like this for a few minutes

To ensure that the ingredients are homogenized. Then, after flattening it like this, I cover it immediately. Cover it well with stretch wrap or a lid like I do, so that it doesn’t get air.

I recommend letting it rest in a cool place for at least 12 hours. Even if you do n’t want to rest it at all, be sure to let it rest for 89 hours. The more the dough rests, the more consistency it will get and it will be very nice.

After resting it enough, let’s add a tablespoon of molasses on it. By the way, I used apple molasses, you can also use mulberry molasses or grape molasses. It doesn’t matter. It doesn’t matter, molasses is enough, then

I kneaded the dough for 6-7 minutes until it was smooth and smooth. It is really important to knead the dough, no matter how much you knead it. Afterwards, that shambali will get the consistency you want and taste like gum, you know, when you eat it, it has a gum-like consistency in your mouth.

In order to get that flavor, you have to knead the dough very well. Never neglect it. I oiled it all with butter, then added the dough into it and flattened it with my hand. In order for the dough not to stick to your hand,

Make sure to wet your hand, that is, moisten it slightly, and then flatten it like this. After flattening it nicely with our hands, flatten it as smooth as possible with the help of a dough card. Because I will still maintain this appearance after cooking, it is very important that the top is smooth.

Then, let’s create scratches for the places I will cut on it. So, let’s determine the places I will cut beforehand, let’s not cut too deep, only light deep scratches like this. By the way, I made thin and long slices because I wanted to get the classic shambali look. You

Can slice it as you wish, that is, as you wish, there is no such thing as it will be like this, I am just trying to give you the original recipe as much as possible, and lastly, I placed almonds on them. That moment is in my hand. Honestly,

I used almonds because they were ready-made almonds. I didn’t want to deal with peanuts. You can also use peanuts, that is, following the original recipe. We have prepared the dough in this way. Our dessert is now ready to go to the oven. Let’s send it to bake in a preheated

Oven at 160 degrees Celsius. The slower it cooks for a longer time, the better our dessert will be. Let it cook in the oven. Let’s move on to preparing our sherbet. I’ve already started making the video so fast that you don’t get bored while watching it.

Unfortunately, sometimes I can’t keep up the conversation. Unfortunately, I took a total of 5 cups of granulated sugar into a suitable pot and added 5 cups of water with the same cup size. The oven was on high heat. I opened it, stirred it well

And waited for the sugar to dissolve completely, then brought it to a boil. Let’s leave it to boil and when it starts to boil, let’s add a slice of lemon or a full tablespoon of freshly squeezed lemon juice to prevent the sherbet from becoming sugary.

After stirring a little, let’s boil it well on medium heat for at least 10-12 minutes. If it doesn’t thicken, you can increase it to 15 minutes, but it will be very watery. It won’t have a consistency like wax , but be careful not to make it too watery.

I added a teaspoon of butter to it immediately. Afterwards, the top of our dessert will look very shiny and beautiful. This is also a very important tip. In fact, don’t forget to add a teaspoon of butter to the syrup. After it melted, I turned off the stove and added 2 teaspoons of molasses.

After mixing, I immediately put the sherbet aside. I took the dessert out of the oven and left sliced ​​marks like this. At first, we now shape it into slices, that is, it should be completely sliced. Then,

It will absorb the sherbet well and I put it back in the oven, baked it at 160 degrees until it was completely browned and turned like a pomegranate, then I took it out of the oven

And poured the sherbet that had passed the first temperature. The sherbet boiled. I put a lid on the stove. It boils, but not until it boils. I take the dessert out of the oven and immediately pour the sherbet on it like this. Remember to go through the lines every time. After giving

The sherbet to the bottom, which can absorb its syrup nicely, let’s turn another tray over our dessert, let’s wait for it to slowly cool down with its own heat for at least 4-5 hours and absorb it nicely. As you can see, the consistency of our dessert is like this. It

Is really beautiful, it is incomparable with the ones sold ready-made. Glucose syrup is used a lot now, you can never pass a slice while eating it, it starts to burn your throat. But these are homemade with natural sugars, they are very nice and they are more

Delicious with fewer ingredients. I recommend you to try them. It is actually an economical recipe. You will say yes, it has a lot of sugar, a lot of semolina, etc., but well, there are no eggs. There is no oil,

There is nothing else, so in my opinion, it is a more economical recipe compared to other recipes. I recommend you to try it. By the way , if you want a little more sherbet in the tray, you can increase the amount of sherbet. Our dessert is ready in this way. Now

That I have shown you the presentation quickly, let’s get on with the preparation. But we are preparing spinach gratin, a recipe that is really delicious even in its cold form. Maybe many of you have already tried it, it has become indispensable

For you, and it is one of the flavors that I recommend to those who have not tried it. I used small portioned containers like this. After peeling the shells , I sliced ​​them very thinly and placed them inside as a nice base. I oiled them again with olive oil

. If those who want to add a little salt and a little black pepper, it would be much better. In fact, I immediately send them to the oven like this. It will be enough to wait for them to fry lightly for 5 minutes to 10 minutes at 200 degrees. Now

Let’s prepare the spinach mixture. I used about 500 grams of spinach for this. Be careful to thin the stem parts very thin, the remaining parts are not very important, in fact, they will be crushed while cooking. After the spinach is ready, add a full tablespoon of butter and 1 tablespoon

Of olive oil to a suitable mixture. Let’s take it into the pot , add an onion that we chopped for food, turn it well a few times, then add a capia pepper and mix it well again and close the pot’s lid. As I always say,

Let’s wait for it to soften completely by sweating on low heat and absorb its water, then I mixed it again in great detail. But as you already know, I quickly add the spinach. If your pot is smaller, if the spinach does not fit,

You can mix and mix and then add it on top. I mixed the ingredients well again, turned it off, and cooked the spinach on medium heat until it released its water and pulled it back again. I continued to cook it well in this way, so to speak, and roasted it,

So to speak. The color and appearance are really nice, the spinach is cooked well. Pay special attention so that the taste is not too overwhelming afterwards. To make it even more delicious, I immediately put that mixture aside. Now I quickly moved on to preparing the béchamel sauce for the béchamel sauce.

Let’s put it in a pot suitable for two full tablespoons of butter. After the butter melts , add two full tablespoons of flour and turn it quickly a few times. Within approximately 30 seconds, the flour will start to form foam

In the flour. Let’s quickly add the milk to it, before it darkens too much, again, 200 times. Let’s add a total of 2 cups of milk with a mlr glass of water . After mixing, add a teaspoon of salt and half a teaspoon of black pepper. Let’s wait for it to

Thicken by stirring it well again. After it starts to thicken, let’s keep it on the stove for another minute on low heat, stirring constantly, this is the final consistency. If you like a béchamel sauce with a softer consistency, you

Can increase the amount of milk to 2.5 cups. Since I don’t want it to turn into a soufflé while eating it, I take care to keep it a little thick. I usually took the potatoes right out of the oven. As you can see in the video

, I divided the spinach on them, then poured the béchamel sauce on them. I also drizzle the béchamel sauce over them, so if you want, you can divide the spinach in advance and then prepare the béchamel sauce that way and drizzle it over them. I placed cheddar cheese, one slice at a time,

You can also place it grated. I immediately sent them to the oven to fry at 190-200 degrees. Then I started preparing the main dish . I added water until it covered a total of 34 medium-sized potatoes . I left it to boil until it was completely cooked. It is

Very important to boil it until it starts to mash well. Since we will be making puree, I immediately started preparing the meatballs. I used about 500 grams of medium-fat ground beef. I grated the onion and added it to it. I put two slices of bread through the food processor.

Since it was originally like this, I added a very small amount of water to it. That’s why it looked like this. You can put it in water, squeeze the bread with your hand and add it to the meatballs. As spice, I used

Powdered pepper flakes, powdered red pepper, red pepper flakes. I added thyme, black pepper and salt. I knead it well with my hand. I wet my hand from time to time to get a better consistency, that is, to make the meatballs like meatballs. You

Can do it too. If your meat is very fatty, there will be no need for this process. It can be kneaded easily, and I quickly shape it into meatballs like this with my hand. Let’s shape it into a round ball , all equal in size like this [__] After preparing it, let’s

Take a baking dish and place it in it. Then, with the help of a garlic press, I made a hole in the middle. You can continue the process with your hand, you can do it with a spoon and then smooth it with your hand . Now, let’s

Shape the edges like this into a bowl with our hands. I immediately send it to the oven to bake at 200 degrees. We will keep it for 5 minutes and 10 minutes, that will be enough. Let ‘s

Continue to prepare the puree while it is in the oven. As I said before, the potatoes need to be boiled until they are completely crushed, so that the consistency of the puree is good. After straining it, I quickly added some black pepper and salt. I

Always add milk to the potatoes so that the taste does not change and they do not become stale as they wait. I recommend you to do the same. I added half a tea glass of milk, I added 1 tablespoon of olive oil, and that’s all the ingredients. I quickly

Crush them with the help of a masher. Be careful to get a completely smooth and nice consistency. Be careful for a few minutes. After the first heat has passed, I immediately put it inside the oven bag. Sorry, I put it in the piping bag and attached a lamp holder to the end.

You can do it without attaching the lamp holder. You don’t even have to do this. I do it because I want the presentation of the image to be much more beautiful. You can also put it on it with a spoon and do it that way.

As I said, if you want the presentation to be nice, I especially recommend you to use a piping bag. I cut off the tip and it came out like this from the end of the holder. By the way, there are many people who want the holder number. I will try

To add it to the description section . I immediately took the meatballs out of the oven. It does not fry very much, as I said before, 5 at 200 degrees. -It’s enough to keep it for 10 minutes, it’s enough for it to shrink slightly, then let’s quickly squeeze the mashed potatoes on it.

My favorite part of this job is the parts that I enjoy. The image that comes out of this piping bag gives me extreme pleasure. It’s really nice. I left it like that and quickly started to prepare the sauce. I took a small sauce pan with a full

Tablespoon of butter and added 1 tablespoon of tomato paste and a tablespoon of pepper paste. After roasting the tomato paste until it smelled a little, I added 2 cups of water, followed by half a teaspoon of salt and half a teaspoon of pepper paste.

Let’s add a teaspoon of red pepper flakes and let it boil. If the tomato paste is salty , don’t use salt or spicy, it will already have its own balance. And it will bubble up nicely. After it boils, pour it onto the bottom of the tray and pour it over the potatoes,

So that the appearance of the potatoes is not spoiled. It will be enough to pour it slowly after it is ready. Then, let’s cook it well in a preheated 180 degree oven until the sauce starts to brown slightly on the potatoes.

This way, it is ready. Those who want to, can put some cheddar cheese on it at the last stage. Frankly, I did not use cheddar cheese because I did not want the appearance of the potatoes to be spoiled, and our Hasanpaşa meatballs are now ready to serve. Let’s move on now.

To prepare my pilaf with garnish, I put a full tablespoon of butter in a suitable pot, add a full tablespoon of oil or olive oil, I immediately add one onion, which I cut into a edible form, and add a little salt to it, so that it loses its crispness

Easily, and shake it a few times. After turning it, let’s close the lid of our pot again, over low heat, wait for the onions to cook completely and lose their vitality. Then, after opening the lid of the pot,

Let’s turn it for a few more minutes, so that it starts to change color slightly, but not too caramelized. Then, soak it in 1.5 cups of warm water for 10 minutes and then I add the rice I washed,

I used baldo rice. If you want, you can also use asmati or pilaf rice. Fry it for 1 or 2 minutes until it absorbs the water. Then, I add the garnish. As a garnish, I used a small tea glass of peas

And a tea glass of peas, and about a tea glass of 2 carrots. I do not recommend using it as a ready-made side dish . There is a really big difference in its taste. If you prepare it yourself at home,

It will be much better, as always. I added boiling water until it covered it, then I added 2 teaspoons of salt. By the way, I like rice very much. I didn’t make it much anyway, as it is not consumed much at iftar. I mean, everyone is usually full, but

If you have many guests, you can prepare more amounts. It is entirely up to you. I added the water until it covered it, added the salt, and boiled it until it started to boil. Then I closed the lid of the pot and let it absorb itself for

15-20 minutes on low heat. I waited, then I placed a kitchen towel on it, closed the lid and left it to brew. Now that my garnished rice is ready, let’s quickly start preparing our mushroom soup. For this, I put a full tablespoon of butter and 1 tablespoon

Of olive oil into a suitable pot. Make sure it is small. Your pot is too big. No, because our soup will not be that much. Frankly speaking, I added one small onion into it, added a little salt, I will wait for it to caramelize on low heat,

Do not forget to stir constantly, then let’s chop about 400 grams of cultured mushrooms very small. If you ask whether to peel or wash the mushrooms, I would choose both. Frankly, I peel them first. If they

Are very clean, you don’t need to wash them, that is, if there is nothing on them. But since they usually have small black particles, I cool them down. After peeling them, I quickly run them through cold water again and chop them that way. My advice to you is like this, immediately after putting

Them in the pot. Let’s cook it well until it releases all its water and absorbs it. Meanwhile, do not cover the pot at all

, we cook the mushrooms until they release their own water and absorb it, so that it will be even more delicious, it will be much better if it goes from slightly browned, keep in mind, you will add even more flavor,

I quickly add two full tablespoons of flour on it. Let’s continue roasting with the flour until the smell of the flour disappears. By the way, I noticed this for the first time:

The larger the surface of the mushrooms, the larger their size, the more they are susceptible to darkening. I used large mushrooms in mushroom soup for the first time. Frankly, I liked it and bought it that way. I regret it. Of course, there is nothing to regret, of course,

They are fresh, but since their surface is large, the bottom part of their hats is black. Since it is large, it is more prone to darken. To be honest, we cannot notice this much in food, but it is especially noticeable in soup. It was turning black, which made me

A little sad, but let’s say this is the evil of our work, I am specifically telling about the misfortunes I experienced, so that you can repeat the same thing, after roasting it with flour, I added 2 cups of milk to it,

Added 1 liter of water, let it boil, then added salt, black pepper and a mixture of salt and pepper. I added the dill, finely chopped as a handful, I said a handful, but I was actually going to say a pinch. After boiling it one more time, our soup is ready. Our

Mushroom gratin is like this. What are mushrooms? Our spinach gratin is ready like this. This is a really nice recipe, especially I definitely recommend you to try it, either as a menu in this way, that is, try it in bulk, or try it one by one, all of them are

Wonderful recipes. By the way, I also take my rice well and put the napkin on it in this way. If you want, you can add onion to it, but especially when I add garnished rice like this, I add caramelized onion in it. I really like to lightly fry the onion and add it.

Try it with onion. You will see the difference in taste. I can say that the taste of the rice increases by 100%. Everyone asks me how you made this rice. I can’t think of any onion at that moment. Let me just say that, that’s enough. Our Hasan Pasha meatballs are

Ready, our soup is ready, our gratin is ready. Our dessert has completely absorbed itself and is now ready. I have already shown you its presentation at the beginning, but it has not been cut here yet. But while adding the video, that is, while preparing the video, I started it

From the beginning so that I can show you at that stage , all our recipes are now ready. In my opinion, it was a very balanced menu with its vegetables, desserts and dough. I would really

Appreciate it if you could tell me what you think in the comments section. I will show you the presentation of the rice and the main dish. By the way , if you have watched the video up to this point and have not interacted with me, I would really appreciate it.

Please leave an Emoji in the comment section so that I know that you have watched the video. This makes me really happy. Thanks to your support, I exist on this platform . Thank you. I’m glad you have me. I’m glad we have you.

I presented the normal pilaf by turning it like ordinary classical pilaf. But when we put our Hasanpaşa meatballs next to it, the appearance really went up a level, it was very nice. I immediately put the sauce on the bottom, especially when you buy the plate, never forget to add this sauce because

It was a very delicious sauce like a dipping sauce. Definitely try it if you make the entire menu. Of course, it is a very nice, very balanced menu, but even if you make just the main dish and just any recipe, it is still up to you. They are all delicious.

By the way, if you are watching my video without subscribing to my channel, I would like to inform you for the last time that subscribing to my channel is completely free and if you turn on notifications, you will be instantly informed about my new videos. I hope to see you again

In my next video recipes. Have a blessed iftar to all of you in advance. Have a blessed Ramadan. May God bless you with happy holidays. Good luck to you. look, God bless you sir

KAYNAK