Healthy Taste Contributing to the Economy
Stating that the production of firewood has started in an area of approximately 4 thousand decares in the Araban Plain, Altun noted that 350 kilograms of firewood were taken in one decare of field and that they expect a total yield of around 1,400 tons.
Materials
1 kg of bone-in meat,
1 cup chickpeas,
2 glasses of firik,
1 glass of bulgur,
100 g of ghee or butter,
salt,
black pepper,
Red pepper.
How is prepared?
Chickpeas are placed in a pot before the evening or two hours before the evening and soaked with plenty of water. The boned meat is washed, pour the juice of the chickpeas, washed and left to boil in the pressure cooker with enough water. But before it starts to boil, the foams accumulated on it are thrown into a plate with a colander. Then the mouth of the whistle is closed, when the whistle goes up, the bony meat is removed from the bones and cut into large pieces. Chickpeas are filtered from the broth and placed on a plate. The broth is filtered and care is taken that there are no bone fragments in it. Then, if the firik is stony, it is taken into the work of plenty of water with the help of two wide containers, first mixed by hand in the first bowl and the stems that come out on it are removed. Afterwards, it is gradually transferred from one container to the other with its water, allowing the stones to collapse to the bottom of the pot, this process is repeated several times, and finally the stones are thrown. Approximately 8 glasses of water and broth are mixed in the pot in which the rice will be made (4 broths, 4 water) and brought to a boil. When it boils, add the washed firik, bulgur and previously boiled chickpeas. With the addition of salt and red chili pepper, it is cooked first on a rapid fire and then on a low fire until it absorbs the water, until the firik softens. (It may be difficult to adjust the water of the firecar; each friik has a separate water absorption capacity like the same rice, adding boiling water as less water is added, maybe it will help to adjust the firik pilaf or if the firik is cooked and still has water in it, cooking it with the mouth open will evaporate the water faster. When the firik pilaf is cooked, 50 gr. Put the butter in the pan, heat it, add black pepper and fry it slightly, transfer it over the rice and let it rest by closing the lid of the rice. The remaining 50 gr. Fat and meats are taken, salt and pepper is added and roasted and the meats are served on the Firik pilaf you take on the plate.
