Patlıcan mezelerinin Şeyhi eski Arap mezesi tarifi Ana Yemek istemezsin. Lezzetli Meze Tarifi

Elinizde patlıcan varsa ve lezzetli bir meze arıyorsanız, doğru yerdesiniz! Patlıcan mezelerinin şeyhi olan bu eski Arap mezesi tarifi, ana yemek istemeyeceğiniz kadar doyurucu ve lezzetli. Eski İstanbul meyhanelerinde sunulan mezeler kadar etkileyici, Rum ve Yunan mezelerini kıskandıracak kadar iddialı bir tarif sizi bekliyor. Şimdi tarife geçelim ve bu lezzet şölenini birlikte keşfedelim! Közlenmiş patlıcanın enfes aroması, zeytinyağı ve baharatlarla buluşuyor. Bu tarifi denedikten sonra, sofralarınızdan eksik etmeyeceksiniz. Meze severlerin favorisi olacak bu özel tarifle misafirlerinizi şaşırtın. Şimdi tarife geçelim ve bu lezzet şölenini birlikte keşfedelim! Hazırlaması kolay, yemesi keyifli bu meze, her anınıza tat katacak. Afiyet olsun!

patlıcan
sarımsak
tereyağı
tahin
maydanoz
limon
zeytinyağı
tuz
karabiber
pul biber
kırmızı toz biber
#patlıcan #meze

You start pressing from the middle, you get reinforcement from the sides, you get reinforcement from the sides , it makes your mouth taste better. Taste this, let’s see, we will make an Arabic appetizer, 1 or two garden eggplants. It is 7 in the morning. Unusual hours do not suit a Vampire, but I couldn’t sleep, so I said what should we do? There is a European Cup final match tomorrow, then. While we are watching, I am piercing the eggplants. After piercing them, we will make an amazing Arabic appetizer. It is practical and fast. We will make two versions with the ingredients at home. This is done in two ways. Put two garden eggplants in the oven at 200 degrees for 40 minutes. Until the eggplants are roasted. Make sure the eggplants are roasted. We peel the eggplants easily like this. We peel the eggplants with a roasting machine that is roasted on a barbecue. You can roast it or bake it in the oven if you want it to be practical, like I do, but it will be much more delicious on the barbecue. Now we peel it like this. There is a little trick here. After peeling the eggplant, let’s gather it around. Now, here is what I want from you. Look, this is really important. Can you see the part with the seed? I separate the fleshy parts like this, we don’t use the seeded parts as garbage. You know, when you go somewhere, you say, Koray, how did these guys make this so delicious? The taste is small. The details are hidden. Look, we don’t use them. I cleaned the eggplant perfectly. Of course, these small pieces will remain, I don’t say anything to that, but what comes out is fine. I’ll show you now. Look at it now, or if you want, you can do it like this, whichever is easier for you. After you cut it, yes, look how much it is now. Look, now, can you look at what comes out? Koray. There may be people who say, “This is where you show the garbage and shells in great detail. You’re wasting money, everything is tied up so much, and you’re wasting your time.” Time is more important, do the right thing, eat deliciously, lemon. Now , we definitely don’t want the color of the eggplant to change. This is important. Let’s squeeze it like this. Yes, salt is just lemon and salt for now . All the water stays in it. It still shrinks. Can you see? It still shrinks. I’m lazy. This appetizer has two types. First, we prepare the sauce for the first one. Grate one garlic clove with the thick side of the grater. After grating it thoroughly , appoint a tablespoon. If your determination is watery and not solid like mine, you use 2 tablespoons here and there. Let it wait, we will use it again later, let’s make a tea glass in moderation for the second sauce, so that there will be no traces of blood in the minds, half a tea glass of milk can be any milk on the market, do not worry about the brand. We can open the ration with garlic in the milk. If you like it, you can eat it immediately. For the first one, I mash the eggplant again. Okay. Is this important and here is the mixture I made later. Of course, those who make it for the first time should act with a little control and do not add too much milk . Yes, it continues by mashing. However, the important point here is that those who do it for the first time should not pour the milk into it immediately. Make sure it should not be runny. I crushed this thoroughly. The stove burns in the hardest way. Put it on low heat. I always use low heat. In this recipe, we will use the butter on low heat. A tablespoon of butter will melt on low heat. Use even 2 tablespoons. As soon as I start to hear some olive oil sounds on top, my butter is unsalted. That’s why I’m comfortable and we have never used salt in the eggplant. Because continue , black pepper, first put the eggplant in it. Add eggplant, black pepper, the amount is up to you, into the oil. 1 or 2 teaspoons of red pepper powder. Because I will use it for both appetizers, it is completely optional. Mix a teaspoon of chili pepper. Let this continue here, slowly, slowly. The important point here is, let’s mix it with salt and pepper. Look here. The important point is that if you miss this, you will have made the appetizer in vain. Do you see that there is not much milk at all? When you do it like this, milk does not gush out from the corners. Buy it on a plate, you will see how abundant it is, and the parsley from the oil we burned with butter on it. Do you think this has a chance of being tasteless? It is one of the appetizers. Of course, in my opinion, we will taste this now, but let’s make the second version right away. Again, assign at least one tablespoon of strained yoghurt to home-made yoghurt. It is okay, but it will not be as delicious as strained. Let it be 2 tablespoons. Or even 2 and 5. Let it be 23 tablespoons, which you have crushed thoroughly. After making sure, we used it. Or rather, the oil we made, the oil we burned. Or rather, two tablespoons of salt. [Music] black pepper and now mix it in the pan . Some people will say, “Let me tell you the truth, it’s up to you to do it or not. We’ll make a hole in the middle, then we pour the oil we use into the middle, a little chili pepper, it’s completely optional, your kitchen will be fun. I’m running a restaurant, don’t charge exorbitant prices, davinci peak angolo, Leonardo Caprio. Stand up, your master has come. One of these. Let’s taste the sheikh of the eggplant appetizers, look, I say sheikh, I’m not saying pervert crew thing, sheikh. If I don’t do this, I will never forgive myself. 3 finger technique Koray, does this also have an eating technique? Yes, look, the 3 finger technique is like this, you start pressing from the middle, you get reinforcement from the sides, you get reinforcement from the sides, if you eat the appetizers thoroughly before going to the table These appetizers are more delicious, they are a little bit related to the palate, those who like them love it, there are very few who don’t like it, but you should definitely try it at least once, open your mouth and taste this, let’s see, it literally slides in your mouth and on your palate, you don’t watch and watch and subscribe, you are doing it wrong, your mind cannot be wrong, Of course we will meet one day. Live, we will definitely subscribe to this channel today. Thank you again. Greetings to everyone. Bon appetit.