YESOL Cook Book 2022

YESOL COOK BOOK 2022

PANCAKES

This Photo by Unknown Author is licensed under CC BY

Ingredients • 100g plain flour • 2 large eggs • 300ml milk • A knob of butter for frying • lemon wedges to serve (optional) • caster sugar to serve (optional)

Method •

STEP 1 Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.

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STEP 2 Set aside for 30 mins to rest if you have time, or start cooking straight away.

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STEP 3 Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.

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STEP 4 When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

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STEP 5 Serve with lemon wedges and caster sugar, or your favourite filling. Once

cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

KABULI PILAU

By Shahabdullah • 83 ml olive oil • 2 onions • 3 garlic cloves • 50g raisins • 2 carrots • 1kg mutton meat • 1 and half kg rice • 2 spoon salt met

METHDO The first olive oil Andin cut the onion and garlic after waiting 5 mines To onion chinch pear after cut the carrot and add the raisins again wait 5 mines after 1 kg mutton add the 1k half rice waiting 40 mines to by ready.

ALBINA PASTA

By Azgan Paca

Ingredients • • • •

400 g cooked this spaghetti 3 Eggs l cup mike l cup grated cheese

METHOD 8 People Pinch of salt and Pepper 2 tablespoon of Butter 1 Cup Grated cheese. Optional In a bowl mix Feta cheese milk .

And eggs.

Place spaghetti into dished coven with.

Tarator

By Daniela

Ingredients • • • • •

1 cup tahini (store bought or homemade) 2 cloves garlic (crushed) ¾ cup lemon juice (fresh squeezed) ½ tablespoon water ½ teaspoon parted

Method Step 1 In food processor combine tahini, garlic, lemon juice and salad together. Process adding the water as you are combining the ingredients. Mix until it forms a smooth souse.

Ster 2 Remove from processor and scoop into a small bowl. Stir in parsley.

Step 3 Serve immediately or store in the refrigerator for up to a week in an airtight contour.

Calories 278

Protein 8g.

Fat 21g.

Carbs 19g.

KURDISH FOOD

By Deiko

INGREDIENTS • • • • • •

One kliogram rice One Kliogram chicken One liter water One glass oil One spoon salt Two onion

METHOD • First 1 Make rice after washing rice after put in the hot water after put salt after 20 minutes put in the cooker. after ready.

• Making chicken after washing chicken after put red salt and oil put in the cooked pen after 35 minutes you ‘ll be ready.

Dolma 1. Rice 2. Oil 3. Salt 4. Leves 5. Vine leaves 1.onion/tomato's/Aubergine/Courgette

RECIPE

1:Mix together the water and salt ensuring all the lumps are dissolved The mixture should be thick but still of a pouring consistency add a little extra water if required.

2: Mix together the butter oil and chosen yogurt/ crem ensuring all lumps are dissolved. The mixture should be runny leave to rest for 10 minutes before given in another good mix. The consistency should be similar to custard. Put to one side.

3:Preheat the gill to a medium setting Take a large 3-5 minutes. deep baking tray or pie pan and rub some olive oil over the base. Make the first layer of flour batter using a squirty bottle or ladle don’t try to pour the batter as it will do too thick in the pan. You need make a star effect by leaving triangles between each line of batter layers. Place under the gill until golden brown. This will take between 3-5 minutes.

RECIPE

KHIM

By Yousif

This Photo by Unknown Author is licensed under CC BY-SA

Ingredients • • • • • •

Oil and onion Tomato and carrots The red pepper The pea and potato Minced meat 1 cup water and garlic

1. Be sure to wash the vegetable 2. But the oil into the pan.

3. peel the onion then beat the onion.

Beel the red pepper then beat red popper.

4. Peel the tomato then beat tomato.

5. Peel the potatoes then dice the potatoes into cubes.

6. Cook for 7 minutes.

7. Put the minced meat into the pan.

8. Cook for 4 minutes.

9. Put 1 cup water into the pan.

10. Crush the garlic.

11. Cook for 20 minutes.

METHOD 1. A solution to the fire with onion oil 2. Aftar 20 minutes open pot tomato red 3. Pepper and you low peep and green pep.

4. Aftar 10 minute pot salt bit everything is 5. Fenech owes c like 50 minutes it finish.

method

Recipe Tave Dheu

By Ergys

Tave Dheu with beef liver and white cheese is a cuisine of Central Albania. It is a simple recipe to cook.Mainly,we serve it as a hot appetizer at family lunches where the menu is meat-based.

If you like liver recipes, also, you can try our Fergese Me Melci.

Ingredients 1. 300g beef liver 2. a medium onion 3. 2 tbsp of tomato sauce 4. 1 cup of white wine 5. 1 tbsp of flour 6. 100g feta cheese 7. bay leaves 8. 2 tbsp of minced Parmesan cheese 9. salt,pepper 10. oregano

METHOD 1. First, we rinse the liver with running water and cut it into small pieces. It is best to cook fresh beef liver and not frozen.

2. Next, chop the onion thinly and sauté it with little olive oil until it turns golden. Also, add the cut liver and continue cooking.

3. Also, add salt and black pepper. As soon as the color changes, we will extinguish it with white wine.

4. As well, add the tomato sauce, and after mixing it well, we will add enough water to cover the liver.

5. Cook on low heat for 15 minutes.

6. Furthermore, there should be juice when we add the dissolved flour to the cooked liver. We dissolve it in half a glass of cold water. Next, let it boil and see how thick it will be. Also, you can add a little water if it looks thick.

7. Next, add the shredded cheese and dry oregano.

8. We cook it as soon as it gets a boil and removes it from the fire.

At the moment we will serve it, we throw it in one serving ceramic baking pan.

9. Also, we will add some bay leaves and parmesan cheese on top.

You can use any kashkaval cheese you prefer.

10. Finally, transfer them to the oven preheated to 200 degrees and bake for 20 minutes. Serve as soon as you take it out of the hot oven.

Bon Appetit!

CABBAGE PILAF

By Faezeh Ataei

Ingredients .500 g (1 lb) Basmati long grain rice. .250 g (.5 lb) meat, ground or small pieces. .1 kg (2 lb) white cabbage. .1 medium onion. .1 tbs tomato paste. .1 tbs ground cinnamon. .1\3 cup oil. .3\8 tsp ground saffron. .1 tbs lime juice . .Salt and pepper.

Recipe Method Step1 After washing the rice thoroughly, soak the rice in salted lukewarm wafer to cover by 2 inches for 3 to 4 hours.

Step2 Slice the onion and fry in a little oil until it turns golden brown. Add the meat and continue to cook over low heat until meat is done.

Step3 Shred the cabbage cutting out hard stalks, wash, dry and fry in a little oil, 1 to 2 tbs until it turns soft and golden brown.

Step4 Mix with the meat, 1\4 cup of water, salt, pepper, cinnamon, 1\8 tsp saffron, tomato paste and lime juice.

Step5 In a large saucepan, bring 8 to 12 cups of water to a rapid boil.

Step6 Pour off excess water from rice and pour into boiling water. Bring back to boil for 2 to 3 minutes. The grains should be firm in the center and rather soft on the outside. Strain and rinse with lukewarm water.

Toss gently in the strainer.

Step7 Bring 1\4 cup water and 2 to 3 tbs oil to the rapid boil. Add layers of rice and the neat and cabbage mixture interchangeably building it up to a dome shape. The top layer should be rice.

Step8 Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon. Close the lid. Keep on medium-high heat for 2 to 3 minutes until rice is steaming. Heat up 1\4 cup of water and 2 tbs oil and pour over the rice. Wrap the saucepan lid with a clean tablecloth and cover the pan firmly. Reduce heat to low and continue to cook for 45 minutes to an hour.

Step9 After removing from heat, place the saucepan in the sink and run cold water under it to cool down.

Step10 Add 1\4 tsp saffron to 1 tbs hot water. Lightly mix 2 to 3 tbs of rice with the liquid saffron in a small bowl.

Set it aside for garnish.

Step11 To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound. Garnish with the saffron rice.

SHIRO

By Mendhanie Rezene

This Photo by Unknown Author is licensed under CC BY-SA

INGREDIENTS • red onion • oil • tomato • meat • salt • red split lentils • eggs • bone

METHOD 1. Fry onion until brown.

2. Add oil and minced garlic.

3. Cook for a couple of minutes.

4. Add fresh tomato puree.

5. Add shiro flour and whish.

6. Cook far a few minutes until it thickens.

7. Add water until it is the right consisted.

Byrek

By Ergito

This Photo by Unknown Author is licensed under

1)Prep:35mins 2)Cook:25mins 3)Total:1hr 4)Servings:4 5)Yield:4 servings INGREDIENTS • • • • • • •

1 pound lean ground beef 1 tablespoon ground allspice 1 tablespoon paprioke Salt and freshly ground pepper to taste 1 potato,finely chopped 1 (16 ounce) package phyllo dough ¼ cup melted butter

METHOD Step 1 .Preheat an oven to 400 degrees F ( 200 degrees C ).

Step 2 .Brown ground beef in a large non-stick skillet over medium heat,5to7 minutes. Drain fat ; stir in allspice, paprika, salt , and stir in potato and onion.

Step 3. Unroll phyllo pastry and transfer 2 sheets to a work surface;stack sheets.Spoon1/8th of the ground beef mixture down one long edge of the phyllo pastry. Roll phyllo into a tube,encasing beef.Shape the tube into a coil (snail shape ).Place the roll on an ungreased baking sheet ;brush with melted butter.Repeat, placing finished rolls up against one another to keep them from unrolling.

Step 4. Bake burek in the preheated oven until golden brown,20to30 minutes.

RECIPE

By Selinay KURTUL

Ingredients • • •

500g grape leaf 2 onion 1,5 cups rice

METHOD (6-8 PEOPLE)  First of all, the brine leaves are kept in hot water for 2-3 minutes, washed and filtered.  Onions are grated in a large bowl.  Wash the rice and add it to the bowl.  The inner mortar is placed on the wide pard of the leaf and wrapped by clasing it from both sides like a roll. This process is continued until the leaf ends.  Add alive oil and lemon slices to the wrapped leaves and add about. 5-6 cups of hot water and cook on low heat.  ENJOY YOUR MEAL…