Dry Stuffed Antep Stuffed
Dry stuffing is as enjoyable as eating it. You can make it with olive oil or ground meat, if you have the patience, with a knife mince. If you are going to make it from pistachio, definitely pay attention to the hotness because the pepper is quite hot.
If I am going to make dry stuffing, I prepare the stuffing 1 night in advance and rest it in the refrigerator overnight. In this way, it absorbs the oil and spices and becomes even more delicious.
The use of meat with bones is completely up to you, if you are not going to use meat, you can use broth.
One thing you should pay particular attention to when making dry stuffing is not to boil the dry ingredients too much, if you boil them too much and don't put them in cold water, your eggplant and peppers may fall apart before stuffing.
Love…
Ingredients for Dry Stuffed Stuffed Antep Recipe
- 12 dried eggplants
- 12 dried peppers
- fleshy bone 2 / 3 Pieces
Ingredient:
- 500 g medium fat ground beef
- 3 onions
- 400 g rice
- 1 teaspoon Black Pepper
- 1 teaspoon Red Pepper
- 7 cloves of garlic
- 1 tablespoon of chili paste
- 1 Tablespoon of tomato paste
- 1 glass of olive oil
- 1 tablespoon of pomegranate syrup
- 1 teaspoon lemon salt or juice of half a lemon
salt
Sauce Ingredient:
- 2-3 tablespoons of tomato paste
- 1 tablespoon of pepper paste
- 1 tablespoon of granulated sugar
- 2 spoonful butter
- 1,5-2 glasses of hot water
Fabrication:
- Put plenty of water in a large pot and bring it to a boil, fill another pot or container with cold water.
- Throw the dried eggplant and pepper into the boiling water.
- Boil for 1-2 minutes until the eggplant and pepper are soft.
- As soon as the dry material softens, take it from the boiling water with the help of a strainer and throw it into cold water.
- Strain your ingredients when they have cooled.
Making of Internal Mortar:
- Wash the rice in 1-2 waters and leave it in warm water for half an hour and drain it.
- Chop the onion and garlic finely.
- Thoroughly mix the rice, minced meat, onion, garlic, tomato paste and all the remaining spices in a large bowl.
- Fill the boiled aubergines and peppers 1/3 (less than half) with the stuffing you prepared and stick them by squeezing their mouths.
- Arrange the stuffed dough on the stripped bones at the bottom of your pan.
Making the Sauce:
Melt the butter, fry the tomato paste, pepper paste, granulated sugar in butter and add the hot water.
Pour the sauce you prepared over the stuffing and cook it for about 1 hour, on medium and then on low heat, until the rice softens.
Hello. You said that you keep the dough the night before. Do we just put the mortar in the refrigerator bag or a container and keep it waiting?
My dear mother, instead of lemon/salt and pomegranate syrup, there is something called sumac, she boils it and adds its sour juice to the mortar, it tastes delicious, you can try it that way, she went to work today for dinner and asked for it before it was full.
Hello there
If I prepare the stuffing and keep it in a pot without cooking it in the cupboard for one night, how about if you cook it the next day, please answer urgently???
I think it would be better if you store it after cooking. When taking it to the closet, place it in a bowl and take the water in a separate bowl. You assemble it while you heat it so it looks like it was just made.
You can keep it waiting without cooking, ground beef with spices won't spoil that way.
Very nice recipe, thank you very much.
I have a question, can the mortar be kept in the refrigerator when it is made with meat?
I'm making it right now and I'm looking forward to the result.. I chose to cook it in a casserole, let's see when it's cooked I'll share the result..thanks in advance for this nice recipe...
I just made it too :)) Thank you very much for tari, it turned out great. Chickpea sounds like a great idea, you should try it too.
Where to put 1 glass of ziyag sauce with butter
I wonder if zyagda is getting into the mortar.
I'm confused, is there any sugar in this recipe?
thanks
Olive oil is added to the stuffing mortar. After the sauce ingredients are prepared and the stuffing is lined up, it is poured over it. For the sauce of the stuffed sugar.
it looks great, they are very tasty anyway, I wonder if it can be made in a pressure cooker? how many minutes should it be kept??
Ms. Müjgan, I do not recommend the whistle. This stuffing needs to be cooked slowly and take its flavor.
I made the dry eggplant stuffing according to the recipe last night. thank you lady nilay :)
Thank you for an incredibly delicious stuffed recipe.
Hello Suna,
The continuation of the article is as follows: Pour the sauce you prepared on the stuffing and cook it for about 1 hour before the middle and then on low heat until the rice softens.
Ms. Nilay, the continuation of the sauce is not visible on my computer, I wonder if it is added before it is cooked.
What if I don't put sugar in this material or if I put less?
no sugar anyway...
Your hands look very good. I've been wanting stuffed dry stuffed peppers for days, but it's impossible for us to find peppers where we are, but I couldn't resist this recipe and ordered it from the net.
As an antep lover, I love stuffed dry, especially stuffed zucchini, my nilay looks delicious :)
You gave such a good recipe, thank you.. I will try it right away.
It's the first time I've had such a detailed recipe for pistachio food. I tried it too. It was very very nice. Let me give you one more small detail. I added boiled chickpeas to the mince. I recommend you to try. It really suited.
oh miss
Again, the deliciousness of my antebi is magnificent, so sour, oily, delicious
I wanted to get up and fill it tomorrow when I'm at my boil
yummy yummy
good luck my dear
good luck honey
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