it is name çiğköfte
Materials
Half a kilo thin bulgur
2 onions
2 cloves garlic
3 tablespoons tomato slices
4 tablespoon chili peppers
3 tablespoons oil
3 sweet spoon salt
2 sweet spoon flake pepper
2 sweet chili powder
Half a meal spoon bitter isot
1 Bundle of Parsley
Preparation of
To prepare the ciguchi, knead it nicely by adding bulgur and saljay into the cigköfte tray which is sold specially. Continue kneading with a little bit of water after a soft consistency.
If you put a lot of water in bulgur bulgur bulgurlar will not give the taste you want to pay attention to this.
After the bulgur turns the tomato paste, add salt, pepper paste, parsley, oil, isot and pepper to the inside and mix it.
If you build bulgur, you can soften it with a little water. Since the kneading process will make you tired, it will be healthier to do it slowly.
After the bulgur is well softened, add parsley and finely chopped onions and knead until the onions disappear.
Do not bite onions with a kitchen robot or blender. With a fine-tipped knife you can fine-tune it very comfortably on the board.
The onion water will give a bitter taste to the cucumber, so when you cut it by hand, the onion water will not come out too much.
The onions in Çiğköfte will be ready after they have completely disappeared from the eye.
You can remove the small pieces and squeeze them with your palm to the serving tray.
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