How to Dip?

How to Dip?

Hello dear follower of recipes cooks:) Today my request to share the recipe a little bit strange though it strange that a wrong word was actually used to use the local name for non-strange diyebiliriz.Bu recipe to share a meal of Karaman region name as a name a little strange batırık.Evet ear, but the flavor can not be prejudiced at all batırmamış that is:) bulgur meatballs made of this man's mouth does not even think of dağılırken name that is:) Be the first batırık'a by the name you give it a loving sofralarınızdan scoring buyrun Do not you missing a concise description of puncturing .

MATERIALS
2.5 cups fine bulgur
3 cups warm water
1.5 cups of sesame oil
150 g onions
3 medium (250 g) tomatoes
1 / 2 tablespoons tomato paste
6-7 green onions
1 bunch of parsley
1 / 2 cups lemon juice (optional increased
2.5 teaspoon of salt
1.5 teaspoon of red pepper
1.5 teaspoon of cumin

PREPARATION
Place the bulgur in a deep tray and soak in warm water, soak for 20-25 minutes off the cover.
Peel the onions fine cut. Wash the green onions and parsley extract and fine cut. Chop the tomatoes and peeled the bark from the small.
Bulgur and onion, tomato paste, tomatoes, cumin and red pepper and knead until soft, adding. Then add the tahini and knead again. Green
onions, parsley, salt, lemon juice Then add the mix. In the palms, fingers, squeezing between the shape of dumplings please, lettuce (the service can make pickles or tomato salad) with the service please. Seydi recipe belongs to the ~ city. Ermenekde Dip, with the inside of crushed walnuts, Icel is also kinciyle (susamla) or do fıstığıyla place. Malatya-Dip-called food is completely different from them.

NOTE: In winter, the dried tomato taste is very delicious batırığın

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