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1 kg. boneless sheep meat (lean part)
1 cup bulgur delicious,
1 bowl oven,
1 tablespoon red pepper paste,
1 tablespoon tomato paste,
Pepper and salt,
1 cup chickpeas - olive oil,
Put the lamb in a saucepan, wash it, put it on the fire with enough water to cover it. Foam is collected on top (starting to boil). Salt is thrown.Chickpeas, tomato and pepper paste, black pepper are added in the evening. When the flesh is soft and it is ready to go, it drifts.Exquisite bulgur and firik are removed and cooked (must have enough water to pass two fingers).After taking the water and brewing a little, the oil is circulated (a teacup). The chick peas are mixed. The meat is put into a pan with hot oil and fried like pomegranate.The rice is taken to the serving dish. It is covered with fried meat. Radish-tere-shepherd is served with things like salads-ayran.
NOTE: Firik pilaf is also precious. Half a kilo. The ground is roasted. 2 onions are chopped and topped. Add onions, black pepper and salt. Bulgur and Firisi are added. The water is dipped and served. The Prestigious Firik Pilaf is more delicious.