nesting
Release Date: 24-01-2010
We continue with Antep recipes :) With Ana and Girl After the recipe, one of the most delicious recipes I learned from Ali Usta is Yuvalama.
Yuvalama may differ in name and recipe from region to region. Some people use tomato or pepper paste in their sauce, while others make it with salted yogurt.
The recipe may seem a little troublesome to you, but once you make the nests and boil them, you can put them in a freezer bag and store them in the freezer for a long time.
The soup I made from gentian, also known as gavur grass, which I bought from Kastamonu Market, is a very different and nutritious recipe.
Wait patiently…
For the Nesting Dough:
- 250 gr. Broken-stuffed Rice
- 100 g finely ground medium-fat ground beef
- 1 pieces of eggs
- Half a glass of semolina
- Black pepper, paprika, salt
For the sauce:
- 200 gr Cubed Lamb Meat
- 1 cup chickpeas soaked overnight
- 3 glasses of yoghurt
- 1 pieces of eggs
- half a cup of flour
- Salt
- Enough water
How to Make Nesting Recipe?
- Soak the rice with lukewarm water half an hour beforehand, after draining, crush it thoroughly by passing it through a meat grinder, if not, through a rondo.
- Then add the remaining dough ingredients and knead until it reaches a paste-like consistency.
- Cover the dough with a cling wrap and let it rest in the refrigerator for half an hour.
- Take the rested dough out of the fridge and break off egg-sized pieces. Lightly oil your hands. Roll the dough back and forth between your hands to make finger-thick strips. Take chickpea-sized pieces from these strips and roll them in your hand.
- After making nests from all the dough in this way, boil the dough in boiling water for 4-5 minutes and drain.
For the yogurt sauce: Whisk yoghurt, 1 egg and flour thoroughly.
- Put 2 tablespoons of vegetable oil and meat in a steel pan and fry them until they release their water.
- Then add the chickpeas and add 4 glasses of hot water.
- When the meat and chickpeas are soft, add the nestlings you boiled before and boil for a few minutes.
- Slowly add the yoghurt mixture you prepared last time to the dish (stirring on the one hand) and boil for a few more minutes.
- Serve with spices (dry mint, red pepper, basil).
good health
I love this dish yaaaaaaaaaa………………..:)))))))))))))))))))))
local dishes always have a different place…
We can also send to nearby places if you want.
arkadaşlar
You should definitely try it, but it's very delicious, and my late grandmother used to make fried ribs with it during the holidays, it's delicious too……….
My nilguncum had mentioned it to my masters.
Thank you Selcuk :)
Ayşegülcüm :) I hope we can print it soon :)
dear sister nilgun, i wish it was close to us, it would be nice
It's a great meal. I'm from Antep and it's our holiday special occasion dinner. Also, my sister cooks it at home and sells it as rolled and boiled frozen.
I agree with you, antebin is a special dish for the Ramadan lady…………………………..
It was a very successful recipe.
Congratulations.
I'm done with this recipe, but as I said, I also mentioned it in my comment on the mother and daughter, because it's very difficult, so it's not hard, it's hand lingering eeee what they say, every effort has no limit in taste, it's delicious, I'll make this recipe for sure, I'll make it up my mind but when my red kitchen apron comes, then I'll do it because i will never leave the kitchen then i am in my dreams right now i am wearing my red kitchen apron with kitchen secrets emblem and i am in the kitchen :))))