recipes
500 gr minced meat
2-3 eggplants
2 potatoes
2-3 medium sized onions
1 head of garlic
10 cherry tomatoes
1 tablespoon of pepper paste
½ tablespoon tomato paste
4-5 tablespoons pomegranate syrup
2 tablespoons of plain oil
3 tablespoons of olive oil
1 tea glass of Bone Sante marrow bone broth
1 teaspoon each of black pepper, cumin, chili pepper, salt.
Knead the minced meat with salt and pepper.
Peel the eggplants in strips and slice them into half-finger thick rings.
Chop the onions and potatoes in the same way.
Arrange the eggplants and onions in a row on the outside of the baking tray.
Then make meatballs from the potatoes and minced meat and arrange them in rows.
If there is any leftover minced meat, press it into the middle of the tray.
Add cherry tomatoes on top.
Place a head of garlic that you have cut in half on top.
Prepare the sauce by mixing tomato paste, bone broth, clarified butter, olive oil, spices, pomegranate syrup and a tea glass of hot water.
Pour the sauce with a spoon over all the vegetables and meatballs.
Cover it with baking paper and bake it in the oven at 180 degrees for 80-90 minutes.
Enjoy your meal.
2-3 eggplants
2 potatoes
2-3 medium sized onions
1 head of garlic
10 cherry tomatoes
1 tablespoon of pepper paste
½ tablespoon tomato paste
4-5 tablespoons pomegranate syrup
2 tablespoons of plain oil
3 tablespoons of olive oil
1 tea glass of Bone Sante marrow bone broth
1 teaspoon each of black pepper, cumin, chili pepper, salt.
Knead the minced meat with salt and pepper.
Peel the eggplants in strips and slice them into half-finger thick rings.
Chop the onions and potatoes in the same way.
Arrange the eggplants and onions in a row on the outside of the baking tray.
Then make meatballs from the potatoes and minced meat and arrange them in rows.
If there is any leftover minced meat, press it into the middle of the tray.
Add cherry tomatoes on top.
Place a head of garlic that you have cut in half on top.
Prepare the sauce by mixing tomato paste, bone broth, clarified butter, olive oil, spices, pomegranate syrup and a tea glass of hot water.
Pour the sauce with a spoon over all the vegetables and meatballs.
Cover it with baking paper and bake it in the oven at 180 degrees for 80-90 minutes.
Enjoy your meal.
Spicy Garlic Chicken
5-6 chicken cutlets
2-3 potatoes
7-10 cloves of garlic
2 tablespoons oil
2-3 lemons
4-5 bay leaves
1 cup Bone Sante marrow bone broth
1 teaspoon each of cumin, curry, turmeric, chili pepper, black pepper, salt.
Peel the potatoes and cut them into rounds.
Finely chop or crush the garlic and place it in a bowl and add all the spices, oil and lemon juice and mix well.
Then pour half of the sauce over the potatoes, mix and place on the tray.
Dip the chicken in the remaining sauce and arrange on top of the potatoes.
Add some broth. (I used Bone Sante.)
Cook covered in a 180 degree oven for 50-60 minutes and serve.
Enjoy your meal.
2-3 potatoes
7-10 cloves of garlic
2 tablespoons oil
2-3 lemons
4-5 bay leaves
1 cup Bone Sante marrow bone broth
1 teaspoon each of cumin, curry, turmeric, chili pepper, black pepper, salt.
Peel the potatoes and cut them into rounds.
Finely chop or crush the garlic and place it in a bowl and add all the spices, oil and lemon juice and mix well.
Then pour half of the sauce over the potatoes, mix and place on the tray.
Dip the chicken in the remaining sauce and arrange on top of the potatoes.
Add some broth. (I used Bone Sante.)
Cook covered in a 180 degree oven for 50-60 minutes and serve.
Enjoy your meal.
Bulgur Pilaf with Eggplant
2 cups of bulgur
1 tablespoon of plain oil
1/3 tea glass of olive oil
1 onion
2 green peppers
1 red pepper
2 eggplants
1 tablespoon of pepper paste
1 teaspoon tomato paste
1 tablespoon dried mint
1 teaspoon of chili pepper
1 teaspoon black pepper
1 teaspoon of salt
4 cups Bone Sante marrow bone broth
Chop the onion coarsely and fry in clarified butter and olive oil.
After 2-3 minutes, add the tomato paste and continue frying.
Add the eggplants that have been soaked in salt water and chopped and fry for 3-4 minutes.
Finely chop the green pepper, red pepper and garlic if desired and add them to the pot.
Add the bulgur.
After adding the spices, add the water and cook on low heat for 20-25 minutes before serving.
Enjoy your meal.
1 tablespoon of plain oil
1/3 tea glass of olive oil
1 onion
2 green peppers
1 red pepper
2 eggplants
1 tablespoon of pepper paste
1 teaspoon tomato paste
1 tablespoon dried mint
1 teaspoon of chili pepper
1 teaspoon black pepper
1 teaspoon of salt
4 cups Bone Sante marrow bone broth
Chop the onion coarsely and fry in clarified butter and olive oil.
After 2-3 minutes, add the tomato paste and continue frying.
Add the eggplants that have been soaked in salt water and chopped and fry for 3-4 minutes.
Finely chop the green pepper, red pepper and garlic if desired and add them to the pot.
Add the bulgur.
After adding the spices, add the water and cook on low heat for 20-25 minutes before serving.
Enjoy your meal.
Bulgur Pilaf with Almonds and Carrots
4 cups of bulgur
4 cups Bone Sante marrow bone broth
1 cup almonds
1 grated carrot
1 teaspoon of salt
1 teaspoon black pepper
3 tablespoons oil
Add half of the oil and bulgur to the pot and place it on the stove.
Add meat broth, black pepper and salt and cook the bulgur pilaf.
When the rice is cooked, melt the remaining oil in another pan.
Fry the almonds until they change color and add the carrots.
Fry for another 2-3 minutes and turn off the heat.
Pour half of the carrot-almond mixture into the cooked rice and mix.
Serve by pouring the remaining almonds and carrots on top.
Enjoy your meal
4 cups Bone Sante marrow bone broth
1 cup almonds
1 grated carrot
1 teaspoon of salt
1 teaspoon black pepper
3 tablespoons oil
Add half of the oil and bulgur to the pot and place it on the stove.
Add meat broth, black pepper and salt and cook the bulgur pilaf.
When the rice is cooked, melt the remaining oil in another pan.
Fry the almonds until they change color and add the carrots.
Fry for another 2-3 minutes and turn off the heat.
Pour half of the carrot-almond mixture into the cooked rice and mix.
Serve by pouring the remaining almonds and carrots on top.
Enjoy your meal
Okra Moussaka
1 kg large okra
350 gr minced meat
2 tablespoons of pine nuts
2 tablespoons of currants
1 onion
2 cups canned tomatoes
2 tablespoons Bone Sante marrow bone broth
2 tablespoons oil
¼ bunch of parsley
1 teaspoon of chili pepper
1 teaspoon black pepper
1 teaspoon of salt
Lightly fry the cleaned okra and place it on a plate.
Fry the onion in oil and add the ground meat.
While the ground meat is roasting, add the pine nuts and roast well.
Once roasted, turn off the heat, add the chopped parsley and all the spices and mix.
Arrange the okra in a circular pattern in the pan you fried it in.
Place the minced meat mixture in the middle.
Add 2 spoons of Bone Sante bone broth.
Place 2 cups of canned summer tomatoes around the edges.
Cook on low heat for 20 minutes and serve.
Enjoy your meal
350 gr minced meat
2 tablespoons of pine nuts
2 tablespoons of currants
1 onion
2 cups canned tomatoes
2 tablespoons Bone Sante marrow bone broth
2 tablespoons oil
¼ bunch of parsley
1 teaspoon of chili pepper
1 teaspoon black pepper
1 teaspoon of salt
Lightly fry the cleaned okra and place it on a plate.
Fry the onion in oil and add the ground meat.
While the ground meat is roasting, add the pine nuts and roast well.
Once roasted, turn off the heat, add the chopped parsley and all the spices and mix.
Arrange the okra in a circular pattern in the pan you fried it in.
Place the minced meat mixture in the middle.
Add 2 spoons of Bone Sante bone broth.
Place 2 cups of canned summer tomatoes around the edges.
Cook on low heat for 20 minutes and serve.
Enjoy your meal
Freekeh Pilaf with Tomato Paste
1 cup of freekeh
½ cup bulgur
3 cups Bone Sante marrow bone broth
1 cup boiled chickpeas
2 tablespoons oil
1 tablespoon of pepper paste
½ tablespoon tomato paste
2 red peppers
1 onion
1 teaspoon of chili pepper
1 teaspoon black pepper
1 teaspoon of salt
Fry the onion in oil.
Add the tomato paste to the fried onion and continue frying.
Then add the roughly chopped red peppers.
Fry for 2 more minutes and add the boiled chickpeas, bulgur and cleaned wheat.
After adding the spices, add the Bone Sante bone broth and close the lid.
When it starts to boil, turn the heat down to low and cook for 25-30 minutes.
Let it rest for 10-15 minutes and serve.
Enjoy your meal
½ cup bulgur
3 cups Bone Sante marrow bone broth
1 cup boiled chickpeas
2 tablespoons oil
1 tablespoon of pepper paste
½ tablespoon tomato paste
2 red peppers
1 onion
1 teaspoon of chili pepper
1 teaspoon black pepper
1 teaspoon of salt
Fry the onion in oil.
Add the tomato paste to the fried onion and continue frying.
Then add the roughly chopped red peppers.
Fry for 2 more minutes and add the boiled chickpeas, bulgur and cleaned wheat.
After adding the spices, add the Bone Sante bone broth and close the lid.
When it starts to boil, turn the heat down to low and cook for 25-30 minutes.
Let it rest for 10-15 minutes and serve.
Enjoy your meal
Karniyarik with Rice
6 eggplants
3 servings of rice
2 cloves of garlic
2 cups canned tomatoes
1 glass of Bone Sante bone broth with marrow
2 tablespoons of plain oil
1 teaspoon black pepper
1 teaspoon of salt
Peel the eggplants in strips and slit the middle with a knife.
Soak in salt and pepper water for 20 minutes.
Then dry it thoroughly and bake it in the oven at 180 degrees for 15 minutes.
Place the rice in the middle of the cooked eggplants, add the Bone Sante bone broth and cook on low heat.
Chop the garlic finely and fry it in clarified butter.
Then add tomatoes, salt and pepper and cook for 10 minutes.
Add the cooked tomato sauce to the middle of the eggplants, add the rest to the pot, cook for 5 minutes and turn off the heat.
Serve with yogurt.
Enjoy your meal
3 servings of rice
2 cloves of garlic
2 cups canned tomatoes
1 glass of Bone Sante bone broth with marrow
2 tablespoons of plain oil
1 teaspoon black pepper
1 teaspoon of salt
Peel the eggplants in strips and slit the middle with a knife.
Soak in salt and pepper water for 20 minutes.
Then dry it thoroughly and bake it in the oven at 180 degrees for 15 minutes.
Place the rice in the middle of the cooked eggplants, add the Bone Sante bone broth and cook on low heat.
Chop the garlic finely and fry it in clarified butter.
Then add tomatoes, salt and pepper and cook for 10 minutes.
Add the cooked tomato sauce to the middle of the eggplants, add the rest to the pot, cook for 5 minutes and turn off the heat.
Serve with yogurt.
Enjoy your meal
Isot Pan
500 gr single-grind lamb mince
6 red peppers
6 green village peppers
2 onions
1 head of garlic
1 teaspoon pepper paste
1 tea glass of canned tomatoes
3 tablespoons of plain oil
3 tablespoons Bone Sante marrow bone broth
3 tablespoons sweet pomegranate syrup
3 tablespoons sour pomegranate syrup
2 teaspoons of chili pepper
1 teaspoon black pepper
1 teaspoon of salt
Chop 1 onion and fry it in 1 tablespoon of clarified oil for 2 minutes.
Add the ground meat to the fried onion and continue frying for 2-3 minutes.
Add pepper paste and canned tomatoes to the lightly fried ground meat and fry for 2 minutes and turn off the heat.
Add salt, black pepper, and red pepper flakes to the ground meat and mix.
Slit the peppers in the middle, fill them with the prepared minced meat mixture and place them in the oven.
Cut a head of garlic in half and slice the onions and scatter them on the tray.
Add pomegranate syrup, clarified butter and Bone Sante bone broth and put in the oven at 180 degrees.
Cook for 40 minutes and serve.
Enjoy your meal
6 red peppers
6 green village peppers
2 onions
1 head of garlic
1 teaspoon pepper paste
1 tea glass of canned tomatoes
3 tablespoons of plain oil
3 tablespoons Bone Sante marrow bone broth
3 tablespoons sweet pomegranate syrup
3 tablespoons sour pomegranate syrup
2 teaspoons of chili pepper
1 teaspoon black pepper
1 teaspoon of salt
Chop 1 onion and fry it in 1 tablespoon of clarified oil for 2 minutes.
Add the ground meat to the fried onion and continue frying for 2-3 minutes.
Add pepper paste and canned tomatoes to the lightly fried ground meat and fry for 2 minutes and turn off the heat.
Add salt, black pepper, and red pepper flakes to the ground meat and mix.
Slit the peppers in the middle, fill them with the prepared minced meat mixture and place them in the oven.
Cut a head of garlic in half and slice the onions and scatter them on the tray.
Add pomegranate syrup, clarified butter and Bone Sante bone broth and put in the oven at 180 degrees.
Cook for 40 minutes and serve.
Enjoy your meal
Tinkerbell
300 gr beef cubes
2 cups boiled chickpeas
1.5 cups of boiled wheat
20 vine leaves
2 tablespoons tomato paste
2 onions
5 cloves of garlic
2 tablespoons butter
3 cups Bone Sante marrow bone broth
1 teaspoon black pepper
1 teaspoon of salt
When the meat absorbs its water, add the finely chopped onion and garlic to the roasted meat and roast for another 2-3 minutes.
Add tomato paste, salt and pepper to the roasted ingredients and continue roasting for a few more minutes.
Add the lastly torn vine leaves to the pot and fry for two more minutes, then add the boiled chickpeas and wheat and mix.
Add tomato paste, salt and pepper to the roasted ingredients and continue roasting for a few more minutes.
Pour the Bone Sante bone broth into the pot, cook on low heat for half an hour and serve.
Enjoy your meal.
2 cups boiled chickpeas
1.5 cups of boiled wheat
20 vine leaves
2 tablespoons tomato paste
2 onions
5 cloves of garlic
2 tablespoons butter
3 cups Bone Sante marrow bone broth
1 teaspoon black pepper
1 teaspoon of salt
When the meat absorbs its water, add the finely chopped onion and garlic to the roasted meat and roast for another 2-3 minutes.
Add tomato paste, salt and pepper to the roasted ingredients and continue roasting for a few more minutes.
Add the lastly torn vine leaves to the pot and fry for two more minutes, then add the boiled chickpeas and wheat and mix.
Add tomato paste, salt and pepper to the roasted ingredients and continue roasting for a few more minutes.
Pour the Bone Sante bone broth into the pot, cook on low heat for half an hour and serve.
Enjoy your meal.
Chicken Freekeh Pilaf
1 whole chicken
2 cups of freekeh
1 cup bulgur
2 cups boiled chickpeas
5.5 cups chicken broth (I used one cup of Bone Sante marrow bone broth.)
1 onion
3/2 tea glass of olive oil
1 teaspoon of salt
1 teaspoon black pepper
Boil the chicken with salt and pepper. Then drain the water and remove the chicken.
Chop the onion and fry it in olive oil.
Add salt, black pepper, washed freekeh, bulgur, boiled chickpeas and chicken broth to the fried onion and mix.
When it starts to boil, reduce the heat to low and cook for 30 minutes until all the water is absorbed.
Place the cleaned chicken on the rice and let it rest for 20 minutes.
Enjoy your meal.
2 cups of freekeh
1 cup bulgur
2 cups boiled chickpeas
5.5 cups chicken broth (I used one cup of Bone Sante marrow bone broth.)
1 onion
3/2 tea glass of olive oil
1 teaspoon of salt
1 teaspoon black pepper
Boil the chicken with salt and pepper. Then drain the water and remove the chicken.
Chop the onion and fry it in olive oil.
Add salt, black pepper, washed freekeh, bulgur, boiled chickpeas and chicken broth to the fried onion and mix.
When it starts to boil, reduce the heat to low and cook for 30 minutes until all the water is absorbed.
Place the cleaned chicken on the rice and let it rest for 20 minutes.
Enjoy your meal.
Leek Moussaka
1kg leek
350 grams of minced meat
2 tablespoons of stuffed pistachios
2 tablespoons of currants
1 onion
2 cups canned tomatoes
2 tablespoons Bone Sante marrow bone broth
2 tablespoons of clarified butter
4 tablespoons of olive oil
¼ bunch of parsley
1 teaspoon of chili pepper
1 teaspoon black pepper
1 teaspoon of salt
Clean the leek, cut it into finger-thick and long slices, lightly fry it in olive oil without breaking it up, and place it on a plate.
Fry the onion with clarified butter for 5 minutes and add the ground meat.
While the ground meat is roasting, add the pine nuts and roast well.
Once roasted, turn off the heat, add the chopped parsley and all the spices and mix.
Arrange the leeks in a circular pattern in the pan you fried them in.
Place the minced meat mixture in the middle.
Add two spoons of Bone Sante marrow bone broth on top.
Place 2 cups of canned summer tomatoes on the sides.
Add the currants soaked in water, cook on low heat for 25-30 minutes and serve.
Enjoy your meal.
350 grams of minced meat
2 tablespoons of stuffed pistachios
2 tablespoons of currants
1 onion
2 cups canned tomatoes
2 tablespoons Bone Sante marrow bone broth
2 tablespoons of clarified butter
4 tablespoons of olive oil
¼ bunch of parsley
1 teaspoon of chili pepper
1 teaspoon black pepper
1 teaspoon of salt
Clean the leek, cut it into finger-thick and long slices, lightly fry it in olive oil without breaking it up, and place it on a plate.
Fry the onion with clarified butter for 5 minutes and add the ground meat.
While the ground meat is roasting, add the pine nuts and roast well.
Once roasted, turn off the heat, add the chopped parsley and all the spices and mix.
Arrange the leeks in a circular pattern in the pan you fried them in.
Place the minced meat mixture in the middle.
Add two spoons of Bone Sante marrow bone broth on top.
Place 2 cups of canned summer tomatoes on the sides.
Add the currants soaked in water, cook on low heat for 25-30 minutes and serve.
Enjoy your meal.
Tomato Soup
500 ml tomato sauce that we prepared in the summer
1 onion
3 cloves of garlic
1 carrot
2 celery stalks
2 chard stalks
400ml water
2 teaspoons of dried mint
2 teaspoons of turmeric
Half a teaspoon of coriander powder
250 ml Bone Sante marrow bone broth
A little salt and pepper
We cook onion, garlic, carrot, celery stalk, chard stalk with tomato sauce on low heat for 15 minutes.
When it softens, add the water and pass it through the blender.
Then we cook for another 10 minutes.
At the end I added the bone broth and cooked it for another 15 minutes and it was ready in 35 minutes.
Enjoy your meal.
1 onion
3 cloves of garlic
1 carrot
2 celery stalks
2 chard stalks
400ml water
2 teaspoons of dried mint
2 teaspoons of turmeric
Half a teaspoon of coriander powder
250 ml Bone Sante marrow bone broth
A little salt and pepper
We cook onion, garlic, carrot, celery stalk, chard stalk with tomato sauce on low heat for 15 minutes.
When it softens, add the water and pass it through the blender.
Then we cook for another 10 minutes.
At the end I added the bone broth and cooked it for another 15 minutes and it was ready in 35 minutes.
Enjoy your meal.
White Cabbage
1kg cabbage
2 onions
7-8 heads of garlic
1 tablespoon tomato paste
2 tablespoons of pepper paste
1 teaspoon each of coriander powder, turmeric, ginger, black pepper, sumac, curry and salt.
2 tablespoons of olive oil
2 tablespoons Bone Sante marrow bone broth
First, I cooked the onion and garlic in water for 10 minutes.
I added the tomato paste and cooked it for another 7-8 minutes.
Then all the cabbage, spices and 2 tablespoons of olive oil were cooked like this for about 25 minutes. I didn't add any water. The cast iron pot extracts the water of the food incredibly well.
While turning off the heat, I added 2 tablespoons of Bone Sante marrow bone broth.
I added some hot peppers sautéed in olive oil.
I also added pistachio powder, raw sesame seeds and pumpkin seeds to decorate later.
Other cooking alternatives:
It can also be cooked by adding almond milk or coconut milk. Fresh ginger is also added.
It would be wonderful with buckwheat, jasmine, black rice or quinoa pilaf.
Enjoy your meal.
2 onions
7-8 heads of garlic
1 tablespoon tomato paste
2 tablespoons of pepper paste
1 teaspoon each of coriander powder, turmeric, ginger, black pepper, sumac, curry and salt.
2 tablespoons of olive oil
2 tablespoons Bone Sante marrow bone broth
First, I cooked the onion and garlic in water for 10 minutes.
I added the tomato paste and cooked it for another 7-8 minutes.
Then all the cabbage, spices and 2 tablespoons of olive oil were cooked like this for about 25 minutes. I didn't add any water. The cast iron pot extracts the water of the food incredibly well.
While turning off the heat, I added 2 tablespoons of Bone Sante marrow bone broth.
I added some hot peppers sautéed in olive oil.
I also added pistachio powder, raw sesame seeds and pumpkin seeds to decorate later.
Other cooking alternatives:
It can also be cooked by adding almond milk or coconut milk. Fresh ginger is also added.
It would be wonderful with buckwheat, jasmine, black rice or quinoa pilaf.
Enjoy your meal.
Spinach
3 bunches of spinach
3 cloves of garlic
1 onion
1 papaya
2 tablespoons of olive oil
I steamed the spinach for 12 minutes. In the meantime, I cooked the onion and garlic in water.
Then I added the sliced papaya and cooked it a little more then added the spinach which was almost done. I cooked it for about 10 minutes and turned off the heat.
It continues to cook in its own water and steam even after you turn off the heat in the pot. I don't want it to lose too much of its crispness.
When making it, I only add enough water to cook the onions and garlic and I don't add any other water. When I don't add water, I also add 1 tea glass of Bone Sante marrow bone broth depending on the density of the dish, it is both very healthy and very delicious.
I also added 2 tablespoons of olive oil and a little salt and it was delicious.
Enjoy your meal.
3 cloves of garlic
1 onion
1 papaya
2 tablespoons of olive oil
I steamed the spinach for 12 minutes. In the meantime, I cooked the onion and garlic in water.
Then I added the sliced papaya and cooked it a little more then added the spinach which was almost done. I cooked it for about 10 minutes and turned off the heat.
It continues to cook in its own water and steam even after you turn off the heat in the pot. I don't want it to lose too much of its crispness.
When making it, I only add enough water to cook the onions and garlic and I don't add any other water. When I don't add water, I also add 1 tea glass of Bone Sante marrow bone broth depending on the density of the dish, it is both very healthy and very delicious.
I also added 2 tablespoons of olive oil and a little salt and it was delicious.
Enjoy your meal.
Green Lentil Freekeh Pilaf
2 cups of freekeh bulgur
2 medium onions
½ cup half-boiled green lentils
2 village peppers
3 tablespoons Bone Santé bone broth
1 cup tomato puree
1 tablespoon butter
1 handful of parsley
salt, black pepper, red pepper
I sautéed the chopped onions in butter and olive oil until they turned pink, and then added the peppers to soften them.
I added the washed and drained freekeh bulgur to the pot and sautéed it for a bit. Then I added the tomato puree and bone broth and let it absorb some of the water.
I added the half-boiled lentils, spices and enough water to cover them, and cooked them first on high heat, then on low heat until the water was absorbed.
After taking the pot off the stove, I added the finely chopped parsley, stirred it, and left it to brew.
Enjoy your meal.
2 medium onions
½ cup half-boiled green lentils
2 village peppers
3 tablespoons Bone Santé bone broth
1 cup tomato puree
1 tablespoon butter
1 handful of parsley
salt, black pepper, red pepper
I sautéed the chopped onions in butter and olive oil until they turned pink, and then added the peppers to soften them.
I added the washed and drained freekeh bulgur to the pot and sautéed it for a bit. Then I added the tomato puree and bone broth and let it absorb some of the water.
I added the half-boiled lentils, spices and enough water to cover them, and cooked them first on high heat, then on low heat until the water was absorbed.
After taking the pot off the stove, I added the finely chopped parsley, stirred it, and left it to brew.
Enjoy your meal.
Yufka Ravioli
3 sheets of dough
400 gr minced meat
1 medium onion
½ bunch of parsley
For the sauce
1.5 cups Bone Sante marrow bone broth
3 tablespoons of oil
1 teaspoon pepper paste
1 teaspoon dried mint
I kneaded the minced meat, grated onion, chopped parsley, salt (it is useful to add it in moderation. Pepper paste is also salty) and black pepper. I divided it into 6 equal parts.
I spread 1 yufka on the counter and cut it in half. I folded the ends a little and put some minced meat mixture on the wide side. I rolled it tightly and cut it into 2 fingers wide pieces. I did the same with the remaining yufka.
I placed the filling facing up in a greased 26*26 cm baking dish on my baking tray. I brushed them with oil and baked them in a preheated oven at 200 degrees for 25-30 minutes, until golden brown.
I mixed all the ingredients for the tomato sauce and heated it up. I poured it over the manti that came out of the oven and baked it for another 15 minutes.
When you pour the garlic strained yoghurt, the red pepper flakes and mint that I have roasted in butter on top, it will turn into a delicious dish that you can enjoy serving even at your receptions.
Enjoy your meal
400 gr minced meat
1 medium onion
½ bunch of parsley
For the sauce
1.5 cups Bone Sante marrow bone broth
3 tablespoons of oil
1 teaspoon pepper paste
1 teaspoon dried mint
I kneaded the minced meat, grated onion, chopped parsley, salt (it is useful to add it in moderation. Pepper paste is also salty) and black pepper. I divided it into 6 equal parts.
I spread 1 yufka on the counter and cut it in half. I folded the ends a little and put some minced meat mixture on the wide side. I rolled it tightly and cut it into 2 fingers wide pieces. I did the same with the remaining yufka.
I placed the filling facing up in a greased 26*26 cm baking dish on my baking tray. I brushed them with oil and baked them in a preheated oven at 200 degrees for 25-30 minutes, until golden brown.
I mixed all the ingredients for the tomato sauce and heated it up. I poured it over the manti that came out of the oven and baked it for another 15 minutes.
When you pour the garlic strained yoghurt, the red pepper flakes and mint that I have roasted in butter on top, it will turn into a delicious dish that you can enjoy serving even at your receptions.
Enjoy your meal
Pumpkin Soup with Bone Broth
1 cup pumpkin puree
1 medium onion
2 cloves of garlic
1 small potato
1 tea glass of red lentils
1 cup Bone Sante marrow bone broth
2 glasses of water (Density is your choice)
First, fry the onion and garlic with a little olive oil.
Then add the diced potatoes and the washed and drained lentils and stir a few times.
Add the pumpkin puree, bone broth and water and after boiling, blend it.
After turning off the stove, add 1 teaspoon each of turmeric, black pepper and salt and season with a little olive oil.
Additionally, for your immune and intestinal health, it is recommended that you consume it by squeezing lemon when serving.
Enjoy your meal
1 medium onion
2 cloves of garlic
1 small potato
1 tea glass of red lentils
1 cup Bone Sante marrow bone broth
2 glasses of water (Density is your choice)
First, fry the onion and garlic with a little olive oil.
Then add the diced potatoes and the washed and drained lentils and stir a few times.
Add the pumpkin puree, bone broth and water and after boiling, blend it.
After turning off the stove, add 1 teaspoon each of turmeric, black pepper and salt and season with a little olive oil.
Additionally, for your immune and intestinal health, it is recommended that you consume it by squeezing lemon when serving.
Enjoy your meal
Lentil Soup with Chard Stems and Lemon
300 ml Bone Sante bone broth
1 cup green lentils
2 medium onions
5-6 cloves of garlic
2 medium carrots
Homemade noodles
1 teaspoon coriander
1 teaspoon black cumin
3 tablespoons of homemade tomato puree
2 tablespoons of extra virgin olive oil
Salt, pepper
1 spoon of butter
1 teaspoon red pepper powder
Drinking water
Soak 1 cup of mini lentils in salt water overnight. Rinse.
Pour enough water into a pot to cover the top.
Let it boil for 3-5 minutes.
Discard the black water and drain your lentils.
Add 2 tablespoons of extra virgin olive oil to your pot. First add the diced carrots, then the onions and garlic.
Add your mini lentils as well.
Add 300 ml of Bone Sante bone broth.
Crush the coriander, black cumin and zaatar and add.
Add the chard stems.
Let's cook the noodles for a little while adding them. It will reach the perfect consistency while it is brewing.
Add the juice of 1 lemon.
Melt the butter and pepper powder in a separate pan and remove from the stove as soon as the butter melts.
Add your sauce to your meal.
Finally, add the chili pepper.
Enjoy your meal.
1 cup green lentils
2 medium onions
5-6 cloves of garlic
2 medium carrots
Homemade noodles
1 teaspoon coriander
1 teaspoon black cumin
3 tablespoons of homemade tomato puree
2 tablespoons of extra virgin olive oil
Salt, pepper
1 spoon of butter
1 teaspoon red pepper powder
Drinking water
Soak 1 cup of mini lentils in salt water overnight. Rinse.
Pour enough water into a pot to cover the top.
Let it boil for 3-5 minutes.
Discard the black water and drain your lentils.
Add 2 tablespoons of extra virgin olive oil to your pot. First add the diced carrots, then the onions and garlic.
Add your mini lentils as well.
Add 300 ml of Bone Sante bone broth.
Crush the coriander, black cumin and zaatar and add.
Add the chard stems.
Let's cook the noodles for a little while adding them. It will reach the perfect consistency while it is brewing.
Add the juice of 1 lemon.
Melt the butter and pepper powder in a separate pan and remove from the stove as soon as the butter melts.
Add your sauce to your meal.
Finally, add the chili pepper.
Enjoy your meal.
Ball Soup
Red Potatoes
Carrot
Fresh Potatoes
Bone Sante bone broth
Egg
Lemon
Fresh celery stalk
Fresh parsley sprigs
Noodle
Add grated red and classic potatoes to boiling water. Boil for 10 minutes.
Let's add Bone Sante bone broth.
Let's break the eggs, squeeze the lemon and put them in the blender.
Let's add our balls.
Let's add our lemon and egg mixture.
Then add fresh celery stalk and fresh parsley stalk.
Add the vermicelli and turn off the stove.
Let it brew.
The noodles will cook in it on their own.
Enjoy your meal.
Carrot
Fresh Potatoes
Bone Sante bone broth
Egg
Lemon
Fresh celery stalk
Fresh parsley sprigs
Noodle
Add grated red and classic potatoes to boiling water. Boil for 10 minutes.
Let's add Bone Sante bone broth.
Let's break the eggs, squeeze the lemon and put them in the blender.
Let's add our balls.
Let's add our lemon and egg mixture.
Then add fresh celery stalk and fresh parsley stalk.
Add the vermicelli and turn off the stove.
Let it brew.
The noodles will cook in it on their own.
Enjoy your meal.
COLLAGEN RICH BLUEBERRY ICE CREAM BAR * BONE BROTH
4 cups frozen blueberries
¼ cup fresh mint
1/3 cup raw honey
4 tablespoons Bone Sante bone broth
In a blender, combine frozen blueberries, Bone Sante bone broth, and mint.
Pour into popsicle mold and freeze for at least 4 hours.
Remove from freezer and taste.
Enjoy your meal.
¼ cup fresh mint
1/3 cup raw honey
4 tablespoons Bone Sante bone broth
In a blender, combine frozen blueberries, Bone Sante bone broth, and mint.
Pour into popsicle mold and freeze for at least 4 hours.
Remove from freezer and taste.
Enjoy your meal.