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Feast Tables

The religious and social meanings that are attributed to feasts are what make them feasts. On these special days, “Feast Tables” shine out. The dishes and the deep fried meat that are prepared with the meat of sacrificed animals in the Feast of Sacrifice; the desserts, syrups, pastries and main courses that are prepared for Ramadan; or in the world, stuffed turkey in Christmas and sweet yeast bread in the Easter… As you see, kitchens liven up on these special days, people prepare dishes that are special for the feasts.

Here are three recipes from world cuisine in order that you can prepare a traditional table for your loved ones. Have a tasty and joyful feast table.


TEBBULE / 4 servıngs

INGREDIENTS
2 cups of finely chopped parsley

1 tea cup of fine cracked wheat

2 tomatoes

2 red peppers

1 cucumber

1 tea cup of chopped mint

Juice of a lemon

Half tea cup of olive oil

Black pepper

DIRECTIONS
Put the cracked wheat into a bowl. Pour salt and hot water over it and leave it to a rest for 20 minutes. Mix parsley and cracked wheat in a wide bowl. Peel off the tomatoes and cut them into small pieces. Dice red pepper and cucumber and add parsley. Season the salad with salt and black pepper. Mix lemon juice and olive oil and pour it over the salad. Mix them and then serve.

HINKALİ (GEORGIAN MEAT PASTY)  / 8 SERVINGS

 

INGREDIENTS
For dough:

2 eggs

1 kg. flour

Salt and  water

For stuffing:

1 kg. ground mutton

4 onions

Half bunch of parsley and fresh cilantro

A pinch of basil

Salt  and black pepper

DIRECTIONS
Put ground mutton, finely chopped onions, salt, black pepper, basil, parsley and cilantro in a bowl and mix them. Knead flour, salt, water and eggs. The dough shouldn’t be too soft. Divide the dough in 3 or 4 pieces and leave for a rest. Then roll the pieces of dough. Cut circular pieces. Put the stuffing in the middle of these circular pieces and tick the both traverse edges diagonally. Put them into boiled salted water and cook for 15 minutes. Pour the heated butter over and serve.

MOMBAR STUFFING
(Stuffed Sheep Sausages) / 4 SERVINGS

 

INGREDIENTS
500 gr. rice

200 gr. minced meat

1 middle-sized onion

1 tbsp. chili flake

4 sheep chitterlings

Half cup of olive oil

2 tbsp. salt

1 coffee spoon of black pepper

1 tbsp. tomato paste

1 tbsp. pepper paste

3 cloves

DIRECTIONS
Clean the chitterlings with a knife by scraping off. Turn them inside out and apply the same procedure. Then wash them by scrubbing with salt. Put in salted water and leave them to a rest. Mix the ingredients and knead for 10 minutes. Stuff the chitterlings with this mix via a funnel. You can tie the end of the chitterling into a knot. Put the stuffed chitterling into a cooking pot. Cook them for 30 minutes over a low heat in boiling salted water.


Gimaş © 2015. All Rights Reserved.
Select a Language
 

Feast Tables

The religious and social meanings that are attributed to feasts are what make them feasts. On these special days, “Feast Tables” shine out. The dishes and the deep fried meat that are prepared with the meat of sacrificed animals in the Feast of Sacrifice; the desserts, syrups, pastries and main courses that are prepared for Ramadan; or in the world, stuffed turkey in Christmas and sweet yeast bread in the Easter… As you see, kitchens liven up on these special days, people prepare dishes that are special for the feasts.

Here are three recipes from world cuisine in order that you can prepare a traditional table for your loved ones. Have a tasty and joyful feast table.


TEBBULE / 4 servıngs

INGREDIENTS
2 cups of finely chopped parsley

1 tea cup of fine cracked wheat

2 tomatoes

2 red peppers

1 cucumber

1 tea cup of chopped mint

Juice of a lemon

Half tea cup of olive oil

Black pepper

DIRECTIONS
Put the cracked wheat into a bowl. Pour salt and hot water over it and leave it to a rest for 20 minutes. Mix parsley and cracked wheat in a wide bowl. Peel off the tomatoes and cut them into small pieces. Dice red pepper and cucumber and add parsley. Season the salad with salt and black pepper. Mix lemon juice and olive oil and pour it over the salad. Mix them and then serve.

HINKALİ (GEORGIAN MEAT PASTY)  / 8 SERVINGS

 

INGREDIENTS
For dough:

2 eggs

1 kg. flour

Salt and  water

For stuffing:

1 kg. ground mutton

4 onions

Half bunch of parsley and fresh cilantro

A pinch of basil

Salt  and black pepper

DIRECTIONS
Put ground mutton, finely chopped onions, salt, black pepper, basil, parsley and cilantro in a bowl and mix them. Knead flour, salt, water and eggs. The dough shouldn’t be too soft. Divide the dough in 3 or 4 pieces and leave for a rest. Then roll the pieces of dough. Cut circular pieces. Put the stuffing in the middle of these circular pieces and tick the both traverse edges diagonally. Put them into boiled salted water and cook for 15 minutes. Pour the heated butter over and serve.

MOMBAR STUFFING
(Stuffed Sheep Sausages) / 4 SERVINGS

 

INGREDIENTS
500 gr. rice

200 gr. minced meat

1 middle-sized onion

1 tbsp. chili flake

4 sheep chitterlings

Half cup of olive oil

2 tbsp. salt

1 coffee spoon of black pepper

1 tbsp. tomato paste

1 tbsp. pepper paste

3 cloves

DIRECTIONS
Clean the chitterlings with a knife by scraping off. Turn them inside out and apply the same procedure. Then wash them by scrubbing with salt. Put in salted water and leave them to a rest. Mix the ingredients and knead for 10 minutes. Stuff the chitterlings with this mix via a funnel. You can tie the end of the chitterling into a knot. Put the stuffed chitterling into a cooking pot. Cook them for 30 minutes over a low heat in boiling salted water.


Gimaş © 2015. All Rights Reserved.
Select a language
 

Feast Tables

The religious and social meanings that are attributed to feasts are what make them feasts. On these special days, “Feast Tables” shine out. The dishes and the deep fried meat that are prepared with the meat of sacrificed animals in the Feast of Sacrifice; the desserts, syrups, pastries and main courses that are prepared for Ramadan; or in the world, stuffed turkey in Christmas and sweet yeast bread in the Easter… As you see, kitchens liven up on these special days, people prepare dishes that are special for the feasts.

Here are three recipes from world cuisine in order that you can prepare a traditional table for your loved ones. Have a tasty and joyful feast table.


TEBBULE / 4 servıngs

INGREDIENTS
2 cups of finely chopped parsley

1 tea cup of fine cracked wheat

2 tomatoes

2 red peppers

1 cucumber

1 tea cup of chopped mint

Juice of a lemon

Half tea cup of olive oil

Black pepper

DIRECTIONS
Put the cracked wheat into a bowl. Pour salt and hot water over it and leave it to a rest for 20 minutes. Mix parsley and cracked wheat in a wide bowl. Peel off the tomatoes and cut them into small pieces. Dice red pepper and cucumber and add parsley. Season the salad with salt and black pepper. Mix lemon juice and olive oil and pour it over the salad. Mix them and then serve.

HINKALİ (GEORGIAN MEAT PASTY)  / 8 SERVINGS

 

INGREDIENTS
For dough:

2 eggs

1 kg. flour

Salt and  water

For stuffing:

1 kg. ground mutton

4 onions

Half bunch of parsley and fresh cilantro

A pinch of basil

Salt  and black pepper

DIRECTIONS
Put ground mutton, finely chopped onions, salt, black pepper, basil, parsley and cilantro in a bowl and mix them. Knead flour, salt, water and eggs. The dough shouldn’t be too soft. Divide the dough in 3 or 4 pieces and leave for a rest. Then roll the pieces of dough. Cut circular pieces. Put the stuffing in the middle of these circular pieces and tick the both traverse edges diagonally. Put them into boiled salted water and cook for 15 minutes. Pour the heated butter over and serve.

MOMBAR STUFFING
(Stuffed Sheep Sausages) / 4 SERVINGS

 

INGREDIENTS
500 gr. rice

200 gr. minced meat

1 middle-sized onion

1 tbsp. chili flake

4 sheep chitterlings

Half cup of olive oil

2 tbsp. salt

1 coffee spoon of black pepper

1 tbsp. tomato paste

1 tbsp. pepper paste

3 cloves

DIRECTIONS
Clean the chitterlings with a knife by scraping off. Turn them inside out and apply the same procedure. Then wash them by scrubbing with salt. Put in salted water and leave them to a rest. Mix the ingredients and knead for 10 minutes. Stuff the chitterlings with this mix via a funnel. You can tie the end of the chitterling into a knot. Put the stuffed chitterling into a cooking pot. Cook them for 30 minutes over a low heat in boiling salted water.


Gimaş © 2015. All Rights Reserved.
Select a language
 

Feast Tables

The religious and social meanings that are attributed to feasts are what make them feasts. On these special days, “Feast Tables” shine out. The dishes and the deep fried meat that are prepared with the meat of sacrificed animals in the Feast of Sacrifice; the desserts, syrups, pastries and main courses that are prepared for Ramadan; or in the world, stuffed turkey in Christmas and sweet yeast bread in the Easter… As you see, kitchens liven up on these special days, people prepare dishes that are special for the feasts.

Here are three recipes from world cuisine in order that you can prepare a traditional table for your loved ones. Have a tasty and joyful feast table.


TEBBULE / 4 servıngs

INGREDIENTS
2 cups of finely chopped parsley

1 tea cup of fine cracked wheat

2 tomatoes

2 red peppers

1 cucumber

1 tea cup of chopped mint

Juice of a lemon

Half tea cup of olive oil

Black pepper

DIRECTIONS
Put the cracked wheat into a bowl. Pour salt and hot water over it and leave it to a rest for 20 minutes. Mix parsley and cracked wheat in a wide bowl. Peel off the tomatoes and cut them into small pieces. Dice red pepper and cucumber and add parsley. Season the salad with salt and black pepper. Mix lemon juice and olive oil and pour it over the salad. Mix them and then serve.

HINKALİ (GEORGIAN MEAT PASTY)  / 8 SERVINGS

 

INGREDIENTS
For dough:

2 eggs

1 kg. flour

Salt and  water

For stuffing:

1 kg. ground mutton

4 onions

Half bunch of parsley and fresh cilantro

A pinch of basil

Salt  and black pepper

DIRECTIONS
Put ground mutton, finely chopped onions, salt, black pepper, basil, parsley and cilantro in a bowl and mix them. Knead flour, salt, water and eggs. The dough shouldn’t be too soft. Divide the dough in 3 or 4 pieces and leave for a rest. Then roll the pieces of dough. Cut circular pieces. Put the stuffing in the middle of these circular pieces and tick the both traverse edges diagonally. Put them into boiled salted water and cook for 15 minutes. Pour the heated butter over and serve.

MOMBAR STUFFING
(Stuffed Sheep Sausages) / 4 SERVINGS

 

INGREDIENTS
500 gr. rice

200 gr. minced meat

1 middle-sized onion

1 tbsp. chili flake

4 sheep chitterlings

Half cup of olive oil

2 tbsp. salt

1 coffee spoon of black pepper

1 tbsp. tomato paste

1 tbsp. pepper paste

3 cloves

DIRECTIONS
Clean the chitterlings with a knife by scraping off. Turn them inside out and apply the same procedure. Then wash them by scrubbing with salt. Put in salted water and leave them to a rest. Mix the ingredients and knead for 10 minutes. Stuff the chitterlings with this mix via a funnel. You can tie the end of the chitterling into a knot. Put the stuffed chitterling into a cooking pot. Cook them for 30 minutes over a low heat in boiling salted water.


Gimaş © 2015. All Rights Reserved.