Oriental Starter Platter

Filled wine leaves:

1. Pour the grape leaves in a bowl with boiled water and let stand to soften.
2. Chop the onions into small cubes and sauté them in a pan with olive oil. Wash the rice and fry in a pan.
3. Then add the tomato and pepper pulp and the can of chopped tomatoes. Chop the parsley and add along with all the spices, then fry for another 10 minutes.
4. Drain the grape leaves, which are now soft, and work your way forward, leaf by leaf. The grape leaf is destemmed and a teaspoon of the rice filling is placed in the lower third of the leaf.
5. Fold in the pages and carefully roll them up from below, applying pressure. It should be noted that the grape leaf must not tear so that the grape leaves do not lose their filling during cooking.
6. Place the finished rolled grape leaves side by side in a saucepan brushed with olive oil. Don’t squeeze tight.
7. At the end of the saucepan, pour water and a few splashes of olive oil over it. Now let the vine leaves cook on a low level for about 1 to 1.5 hours.

Sigara borek:

1. Halve the yufka dough sheets once so that the finished Sigara Börek have a small, handy size. Crumble the feta cheese in a bowl and mix in the chopped parsley.
2. Lay out the yufka leaves and place the feta filling in the lower third. Fold in the pages and carefully roll them up from below, applying pressure.
3. It should be noted that the dough rolls remain closed and the feta does not come out. Brush the tip of the triangle with a little water so that the dough roll stays in place.
4. Then fry the rolls in a pan with oil until they are golden brown.

Bulgur salad:

1. Pour boiling water over the bulgur in a large bowl and stir well. Then swell for 20 minutes with the lid closed and allow to cool.
2. Cut the spring onions, cucumber, bell pepper and the tomatoes into fine, small cubes. Drain the tomatoes in the sieve and then finely chop the parsley and fresh mint.
3. Mix the bulgur well with the tomato paste and paprika paste. Now the bulgur is seasoned with salt, pepper, cumin, dried mint, dried chilli, olive oil, pomegranate syrup and lemon juice.
4. Add the diced and chopped vegetables to the seasoned bulgur and stir well.

Carrots Tzatziki:

1. Mix the quark and natural yoghurt together well. Season the curd mixture with salt and dried mint, then press the garlic cloves and stir into the curd mixture.
2. Peel and grate the carrots and then sauté them well in olive oil. The steamed carrot rasps are now mixed well with the seasoned curd mixture.
3. Finally, add the other ingredients to taste.

Hummus:

1. Drain the chickpeas and put them in the blender until all of the chickpeas are pureed.
2. Then add the ingredients: sesame paste, garlic cloves, oil and lemon juice. All ingredients are mixed together with the spices.
3. If necessary, you can gradually add a little oil.

Side dishes:

1. Arrange with the breaded zucchini and feta cheese on a platter.