John Myers
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Meze Tabağı – Cold and Warm Starters
The perfect meze tabağı – cold and warm starters recipe with a picture and simple step-by-step instructions.
Cigarette Börek
- 1 bunch Fresh smooth parsley
- 15 piece Yufka pastry sheets
- 1 shot Water
- 200 g Sheep cheese
- 1 shot Sunflower oil
Haydari (yoghurt cheese cream)
- 250 g Sheep cheese
- 250 g Cream yogurt
- 1 piece Clove of garlic
- 5 piece Dill stalks
- 5 piece Leaf parsley stalks
- 2 tbsp Olive oil
- 1 pinch Salt and pepper
Havuçlu Yoğurt (carrot yogurt cream)
- 300 g Cream yogurt
- 4 piece Carrots
- 2 piece Garlic cloves
- 3 tbsp Olive oil
- 1 pinch Salt and pepper
- 1 tbsp Chopped walnuts
- 5 piece Mint stalk
Patlican Bohça (wrapped eggplant köfte)
- 300 g Mixed minced meat
- 2 piece Onions
- 0,5 bunch Parsely
- 2 piece Garlic cloves
- 2 tbsp Breadcrumbs
- 1 pinch Cumin
- 1 pinch Salt and pepper
- 5 piece Eggplant
- 1 shot Cooking oil
- 12 piece Cocktail tomatoes
- 2 piece Pointed peppers green
- 800 ml Peeled tomatoes
- 50 g Salça (Turkish tomato paste)
Cigarette Börek
- First prepare the filling for the cigarette börek: To do this, chop the parsley, crumble the sheep’s cheese and mix both well.
- Lightly brush one of the triangular yufka leaves with water and spread about a teaspoon of the filling lengthways at the end. Slightly fold in the right and left corners of the Yufka, then roll it up from the broad end to the tip. Repeat the procedure for all Yufka leaves until there are no more.
- Heat the oil in the pan and fry the dough rolls until golden brown. Lay the freshly baked rolls on kitchen paper so that the excess fat can drain off. Serve fresh.
Yoghurt cheese cream
- For the yoghurt cheese cream, mash the sheep’s cheese in a plate with a fork and add to the yoghurt in a bowl. Mix well! Stir in the pressed garlic, finely chopped dill, parsley and olive oil, season with salt and pepper. Garnish with a little dill and a few drops of olive oil. Then let it steep in the refrigerator for about a day.
Eggplant kofte
- For the aubergine köfte, cut the aubergines lengthways into approx. 1 cm thin strips. Place in salted water for about 20 minutes. Fry the aubergine strips in yellow gold oil and place on paper towels.
- Peel and finely chop the onions and garlic. Chop the parsley into small pieces. Mix the parsley, onions and garlic with the minced meat, breadcrumbs and spices. Shape into approx. 7-9cm round meatballs and fry in oil.
- Put a short strip of green pepper and a tomato in the middle of a long wooden skewer. Place 2 eggplant strips crosswise, place the meatball in the middle, wrap the strips completely and fix vertically with the wooden skewer. Bake the wrapped meatballs in the oven at 170 ° C for about 30 minutes.
- At the same time, mash the peeled tomatoes, add the salça and simmer. Finally, cover the meatballs with the tomato sauce.
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