Table 1 List of ingredients and the cooking methods of the foods with siyez, gacer, and menceki wheat/bulgur
| Â | Method | ||
|---|---|---|---|
Ä°hsangazi Sour Pilaf Ingredients | |||
450 g siyez bulgur 1 onion 2 green peppers 30 ml sunflower oil 30 g butter 800 ml water 10 g salça (a mix of tomato and pepper paste) 500 ml sour ayran or 300 g yogurt 6 g salt 5 g red pepper flakes 7 g |
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Drain the cleaned and rinsed Kastamonu siyez bulgur. Chop the green peppers and onion and stir-fry until pink | Add salça, hot pepper paste, and Kastamonu siyez bulgur to the mix and fry for 1–2 min, | then add 4 cups of water and cook for 20 min | |
Dried Spearmint Greens | |||
1 bunch of parsley, dill, mallow, fresh nettle ¼ bunch of scallions Half a bunch of spearmint Half a bunch of green pepper leaves 5–6 vine leaves Fry the butter in a copper pan, and when it foams, pour it over the mix and serve hot [30] |
| ||
Fry the butter in a copper pan, and when it foams, pour it over the mix and serve hot [30] | and cook for 5 more minutes | Add sour ayran or yogurt and finely chopped greens, | |
| Â | Method | ||
|---|---|---|---|
Harput Meatball Ingredients | |||
500Â g lean ground beef 300Â g fine menceki bulgur 1 onion 1 egg 25Â g butter 25Â g tomato paste 25Â g pepper paste 1 water Dry purple basil Parsley Red pepper flakes Salt |
| ||
Knead the mix of minced meat, fine bulgur, grated onion, parsley, salt, red pepper flakes, dry basil, and egg | Â | Take pieces the size of grapes from the mix | |
| |||
Place the cooked meatballs on a serving plate and serve with broth [32, 33] | Add the meatballs to the boiling water with tomato | Fry them in a saucepan with heated oil and add tomato and pepper paste | and roll them |
| Â | Method | ||
|---|---|---|---|
KeÅŸkek Ingredients | |||
500Â g gacer wheat A whole piece of beef brisket 300Â g chickpeas 50Â g butter 3 gr red pepper flakes 1.5Â l water Salt |
| ||
Gacer wheat, beef brisket, chickpeas, butter, red pepper flakes, salt | Put the medium-sized chopped meat in the saucepan. Add the soaked chickpeas and wheat. Add approximately 1.5Â l of water to overtop the wheat | Cook it on high heat until it comes to a boil and then on low heat for 1Â h | |
| |||
Take the mix to the serving plate once reaching the consistency of a thick paste. Add red pepper flakes on top and stir. Pour the sauce over the dish and serve [32] | Fry the butter in a separate pan | Crush the cooked meat thoroughly and mix until it gets a paste-like consistency | |
