Olive Oil Cagla

Hello My Dear Friends,

When the time of Çağla comes, I feel a sense of peace. As I explained in my first recipe with waterfall, years ago, when I was studying at university, the waterfalls of the almond tree used to come up to my balcony. Since then, I cannot forget those fresh waterfalls and those beautiful days that I ate from the branch.

This delightful bond between us and Çağla has become stronger almost every year. When I saw the first waterfalls this year, I said that I will definitely make a dish of tzatziki, tarator and salad. Fortunately, I prepared a self-sour, slightly broad bean-oriented dish.

It turned out to be a perfect sour-sweet treat with the araka peas I threw in the freezer last year. Now, let's say that the cascades in your hand were not eaten and they were slightly fled to the card in the refrigerator. Then definitely try this recipe. Once you try it, I think you'll get a crush even just for this recipe.

This week, I also experimented with leftover wheat from the wheat salad I made last week. If I get the chance, I will share that recipe with you before the time passes. While the ready artichokes are fresh, if we make a green artichoke, there can be full-flavored recipes next week, be aware of it already on the blog :)

By the way, definitely lemon vs. waterfalls. You don't need to add. It is sour on its own, just like purslane.

Cagla tarator my recipe here, buckwheat salad You can find my recipe here.

with me when you try my recipe Don't forget to share on instagram :) I would love to share the recipes you use with your photos in my story :) My Instagram account: @kitchensirlari

Love…

Ingredients for the Olive Oil Cagla Recipe

• 350 grams of water
• 1,5 cups of araka peas (otherwise it will be normal, you can even add it if you want)
• 1 medium onion
• 1 cloves of garlic
• 2 stalks of scallion
• 4-5 tablespoons of olive oil
• su
• salt
• quarter bunch dill

How to Make Olive Oil Cagla Recipe?

1. Chop the onion finely. Finely chop the garlic and spring onions.
2. Divide the waterfalls into 2 or 4 parts according to their size.
3. Put the olive oil in the pot. Add the onion and fry until lightly browned.
4. Add the callos and fry for 5 minutes. Add the peas, garlic and spring onions and fry for 1 more minute.
5. Add water and salt and close the lid of the pot. Open the lid 10 minutes after the water boils.
6. Take the cooking water and cook until the water drops are soft.
7. When the food you take from the stove is a little warm, add the finely chopped dill and serve cold.