Antep Style Sterile
How to make Antep Style Kısır?
Ingredients
- 3 cups bulgur for meatballs
- 2 cups hot water
- 4 sprigs of fresh onion
- 2 cloves fresh garlic
- 1/2 bunch of parsley
- 3 tablespoons tomato paste
- 1 teaspoon red pepper powder
- 1 teaspoon black pepper
- 1 pinch of salt
- 1 teaspoon dried mint
- 2 lemons
- 3 tablespoons pomegranate syrup
- 4 tablespoons of olive oil
- Squeeze the juice of 2 lemons and pour it over the top, add the pomegranate syrup and finally drizzle some more olive oil and mix well.
Instructions
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1
It is an indispensable part of our tea time, the main source of food for uninvited guests, and one of the best examples of our cuisine. Of course, it is barren. But this time it comes from our most legendary, gourmet city. Moreover, this flavor is quite different from the ones we know. It has a delicious taste and a perfectly balanced consistency. Introducing: Antep style kefir from Gaziantep.
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2
It is very delicious, very practical, and it is almost dizzying with the wonderful smell of fresh garlic it contains. If there is only barley and tea on the table, we say you should have a lot of conversation and we share this bulgur treat with pleasure. Bon appetit, may there never be a lot of conversation missing from your table.
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3
Place the bulgur in a deep bowl and pour 2 cups of hot water over it.
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4
Cover and set aside to infuse for about 15 minutes.
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5
Finely chop the parsley, spring onion and fresh garlic.
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6
Take olive oil in a pan and when the oil heats up, add the tomato paste, fry until the smell of the tomato paste disappears, and then add; After adding mint, red pepper, salt and black pepper, turn off the stove and mix well.
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7
At the end of the waiting period, knead the bulgur well and add the tomato paste mixture and chopped greens on top and mix well.
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8
Squeeze the juice of 2 lemons and pour it over the top, add the pomegranate syrup and finally drizzle some more olive oil and mix well.
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9
You can shape the presentation in a cake mold that you have wetted while the inside is still warm, and serve it that way.
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10
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