Dry beans and peppers dried by traditional storage method are boiled separately until they are soft and filtered. Dried tomato is kept in hot water. All of them are roasted with lots of onion and tomato paste. The key to keeping the taste and texture right is to avoid mixing any fresh vegetables into dry vegetables.
Pisik Meatballs:
Stale breads are cut into small pieces. Bread is soaked with grated tomatoes. Add chopped parsley, fresh mint, green onion, green pepper and cumin, salt, pepper paste and olive oil and knead well until all the flavors are mixed. Shaped and served.
Karadeniz // Asuman Albayrak – Assistant: Zeynep Moroğlu
Watermelon peel meal:
A meal made especially in Çorum mountain villages. In these villages where Cretan immigrants also live, watermelon and melon shells are finely chopped and stringed and dried. It is cooked as a winter dish with chickpeas and bird head meat. In the same region, the white parts of the watermelon rind are used in the same way without drying. Saute the onions in olive oil. After the tomato paste is added and cooked a little, meat cubes are added. When the meat is soft, it is cooked by adding chopped watermelon peels and boiled chickpeas. Finally, it is flavored with salt and black pepper.
