Turkish Starter Plate

Humus:

1. Drain the chickpeas and save about ½ glass of the water. Crush the chickpeas in a food processor with oil to create a creamy mass. Then add all the other ingredients to the mixture and puree again for about 30 seconds.
2. Shortly before serving, thin out the humus with the water and heat it in the pot. In addition, cut the beef bacon into small cubes and fry in a pan with oil. Watch out, they turn brown quickly! Then put the humus in a serving plate and pour the bacon with a little oil over it.

Tarama:

1. Wash the eggplants well and poke a few holes with the knife and then put them in the oven at 200 degrees for 30 minutes. When the aubergines are really soft, carefully peel them and put them in the multi-chopper. Add the garlic, tahini, yoghurt, olive oil and salt and chop on the highest setting for 30 seconds.

Lahmacun and flatbread:

1. For the dough, stir the yeast, sugar and water. Salt, flour and yeast in a bowl. Gradually knead into a smooth dough. It is best to leave it covered for 60 minutes in a warm place.
2. In the meantime, cut the onion and peppers into small cubes, wash the parsley well and chop very finely. Mix these ingredients well with the minced meat, oil, paprika pulp, paprika and the spices.
3. Shape the dough into large balls in walnut and pull out by hand for the lahmacuns from the inside out, as well as a small round mini pizza. Then place on a baking sheet lined with baking paper and spread 1 tablespoon of the minced meat filling on it.
4. Put the rest of the yeast balls on the baking sheet and gently shape them into a mini flatbread with your fingertips. Then brush the bread with yogurt. Bake in the preheated oven at 200 degrees for about 20 minutes.

filled wine leaves:

1. Finely chop the onions. Wash the rice, pour away the water and add the raw rice to the onions. Add tomato paste and chopped parsley. Then add a little olive oil, add plenty of salt and pepper. Knead the mass with your hands until everything is nicely mixed.
2. Open a single vine leaf and place it with the rough side up on a cutting board so that the end with the cut stem is facing you. Take some of the mixture with a tablespoon and place in the middle of the grape leaf. Now fold the lower end (where the handle was) upwards. Fold the left end of the sheet to the right and the right to the left.
3. Now you can roll the vine leaf upwards, starting from the bottom. Be careful not to roll the vine leaf too tightly. It has to be a little loose, as the rice will spread a little while cooking and the grape leaf could otherwise burst. This process is repeated until the mixture is used up.
4. The vine leaves are laid out in the pot from the outside in, layer by layer. Then you pour hot water into the pot, exactly up to the level of the last row of vine leaves. When the water starts to boil, be sure to turn it over to a low flame and place a small plate upside down on the vine leaves so that they do not dissolve when boiling! Let simmer for about 1 hour over medium heat.

Cheese:

1. Cut the sheep’s cheese into small slices. Chop parsley and garlic and mix well. Place the cheese on the serving plate, add the parsley mixture and, at the very end, add oil.