BLACK POWDER SOUP
MATERIALS
BLACK POWDER SOUP
500g Fresh black mulberry
500ml White wine
200g granulated sugar
½ teaspoon Powdered vanilla
30g Butter
30ml Vodka
PREPARATION OF
Put all the ingredients except butter and vodka in a pan and heat over low heat.
Pull it with a hand blender and pass it through a fine strainer.
Add the butter and vodka and mix.
After tanning, sprinkle cinnamon chips on it.
MATERIALS
CINEMA CRUM
2 teaspoons cinnamon powder
100g Flour
100g Butter
100g Almond Powder
100g granulated sugar
PREPARATION OF
Preheat the Grundig oven to 175 degrees.
Pull all the ingredients in the food processor and spread them on the baking tray lined with greaseproof paper.
Bake for 15 minutes in your heated oven.
After removing it from the oven, crumble and cool.
MATERIALS
NOTE: 1 DESSERT SPOON = 5 ML
ALACA SOUP
MATERIALS
50 g Chickpeas
70 g Kavılca bulgur
50 g Malkara lentils
1 Medium onion
1 tablespoon of tomato paste
1 tablespoon of pepper paste
2 tablespoons of dry tarragon
5 dried red bell peppers
1.5 liters of broth
4 tablespoons of olive oil
100 g Strained yogurt
50 g Yoghurt
1/2 lemon peel
1 tablespoon of plain oil
PREPARATION OF
Soak the chickpeas overnight. Boil the bulgur, chickpeas and lentils in separate pots.
Finely dice the onion and fry in a large pot with 2 tablespoons of olive oil. Add the tomato paste and roast for 2 more minutes.
Add boiled legumes and half the bed. Chop the bell peppers into large cubes and add them.
Heat the broth and add it to the pot. Cook on a low heat until the peppers are soft and the pulses absorb the broth, resulting in a thick soup.
Grate the zest of lemon in a bowl. Mix it with yoghurts and set aside.
Heat the ghee with the remaining olive oil and tarragon.
Add 1 spoon of yoghurt mixture and warmed plain oil to the soup you take on the plate.
