Minced meat recipes

Cauliflower recipe with ground beef

Minced Cauliflower Ingredients

• 500 g cauliflower
• 150 g minced meat
• 1 medium onion
• 1 clove of garlic
• 1 medium carrot
• 3 tablespoons of olive oil
• 1 tablespoon of tomato paste
• Salt
• Black pepper
• 2.5-3 glasses of water

BATH CAUTION PREPARATION

• Cut the cauliflower into small florets, wash and drain. Chop the onion and garlic.
• Peel the carrot and slice into rings. After adding the olive oil to the pot, add the onion and garlic and fry.
• Add the minced meat on it, fry until the water is absorbed and add the tomato paste.
• Add the chopped carrot, cauliflower and water. Season with salt and pepper.
• Cook on low heat with the lid closed until the cauliflower is soft.

CARNIARIC RECIPE

Grated ingredients

• 4 belts of eggplant
• 200 g minced meat
• 2 cloves of garlic
• 1 onion
• 2 green peppers
• 1 red pepper
• 1 tomato
• 1 tablespoon of tomato paste
• Half a cup of grated cheddar cheese
• 1.5 cups of water
• Salt
• Black pepper

for frying

• sunflower oil

For the above

• Tomatoes
• Pepper

PREPARATION OF KARNIARIC

• Peel the eggplants, cut the middle part with a knife, salt and leave for 10 minutes.
• Dry by rinsing and fry in hot oil.
• In a separate pot, fry the chopped onion and garlic until golden brown.
• Add the minced meat, peppers, tomato paste and chopped tomatoes. Add 1.5 cups of water, season with salt and pepper, and cook on low heat for 15-20 minutes.
• Drain the water and add the grated cheddar cheese.
• Put the eggplants in the oven dish and fill them with the minced meat mixture.
• Place tomato and pepper slices on it, drizzle with the juice of the minced meat, cook for 10 minutes and serve hot.

PASTA RECIPES WITH MEAT

Minced Pasta Ingredients

• 1 package of spaghetti pasta

for the sauce

• Half a teaspoon of olive oil
• 1 onion
• 2 cloves of garlic
• 250 g minced meat
• 1 tablespoon of tomato paste
• 1 teaspoon of chili paste
• 1 sprig of celery stalk
• 1 small carrot
• Salt
• Black pepper

PREPARATION OF MINESS PASTA

• First, boil the spaghetti pasta and drain the water.
• For the sauce, heat the olive oil in a saucepan. Fry the diced onion and crushed garlic until they turn pink.
• Add the minced meat and tomato paste to this mixture and continue to fry until the color of the minced meat turns.
• Add finely chopped celery stalk and grated carrot and season the mortar with salt and pepper.
• Add a ladle of the water you boiled the pasta and cook it until the sauce absorbs its water.
• Add the drained pasta to the minced meat sauce and mix well.

Meatballs Recipe

Women’s Budu Meatball Ingredients

• 600 g ground beef (low fat)
• 1 onion
• 1 egg
• 1 coffee cup of rice
• 1 teaspoon cumin
• Half a teaspoon of black pepper
• 1 teaspoon salt

for paneling

• Half a cup of breadcrumbs
• Half a cup of wheat flour
• 1 egg

for frying

• 2-3 cups of sunflower oil

MAKING KADINBURU MEATBALL

• First, cut the ground beef in half and take half of the ground beef in a non-stick pan and add 2-3 spoons of water.
• Fry on medium heat. Before removing the minced meat from the stove, add the chopped onion and fry for a few more minutes. Leave the mortar to cool.
• Then wash and drain the rice. And boil it in the pot to be boiled.
• Set aside the boiled rice and wait for it to cool.
• Take the roasted ground beef and raw ground beef in a bowl. Drain the cooled rice and add it to the minced meat.
• Add the egg, salt and seasoning. Knead the dough until mixed, and then leave it in the refrigerator for 2 hours.
• Prepare egg-sized pieces from the rested mortar and prepare oval meatballs.
• Dip in flour, scrambled eggs and breadcrumbs and fry in sunflower oil.

• Stuffed Zucchini RECIPE

Stuffed Zucchini Ingredients

• 4 medium zucchini
• 1 tomato
• 1 onion
• 250 g medium fat ground beef
• 30 g butter
• 1 teaspoon of rice
• half a bunch of dill
• 1 tablespoon of tomato paste
• 1 coffee cup of water
• Salt
• Black pepper
• stuffed spring

PREPARATION OF STUFFED PUMPKIN WITH MINEF

• Soak the rice in boiling water with a teaspoon of salt for 15 minutes and drain.
• Peel and chop the onion. Clean and chop the dill.
• Peel the zucchini variegated. Cut them one inch thick and remove the insides.
• Cut the zucchini insides into dice and put them in a bowl.
• Add onion, minced meat, dill, tomato paste, a coffee cup of water, butter, salt and spices and knead.
• Finally, add the rice and mix with a wooden spoon.
• Divide the stuffing you prepared into the zucchini.
• To cover them, cut the tomatoes large enough to cover the zucchini.
• Place the tomatoes as a lid and place them in the pot.
• Add two teaspoons of water from the rim of the pot.
• When it boils, cook on low heat until the zucchini is soft. Remove from the stove and serve hot.

RECIPE OF CANNED PEAS

canned peas meal ingredients

• 400 g canned peas
• 1 carrot
• 1 potato
• 1 tablespoon tomato paste
• 1 onion
• 2 cloves of garlic
• 4 tablespoons of oil
• Salt

PREPARATION OF CANNED PEAS

• The oil is put in the pan, when it gets hot, chopped onion and garlic are added and roasted.
• When it starts to take on color, tomato paste is added and roasted until its smell comes out.
• Potatoes and carrots are peeled and cut into cubes.
• Potatoes and carrots are mixed in the pot, salt is added and water is added and left to cook.
• The canned peas are washed, the water is filtered in the strainer, and then put into the pot next to the potatoes and carrots, which are close to cooking.
• It is cooked for 15 minutes.

KAYSERİ LUBRICATION RECIPE

Kayseri lubricating materials

• 4 glasses of flour
• pinch of salt
• Half a pack of fresh yeast
• 1 teaspoon of water

for the mortar

• Half a teaspoon of sunflower oil
• 30 g margarine
• 300 g minced meat
• 2 onions
• 3 tomatoes
• Salt
• Black pepper
• One tablespoon of tomato paste
• half a cup of water

KAYSERİ LUBRICATION CONSTRUCTION

• Take the ingredients for the dough in a bowl and knead. Cover it with a damp cloth and let it rest for 20 minutes.
• Divide the fermented dough into small balls. With the help of a rolling pin, roll out to a diameter of 15 cm. Grease the pan with margarine and cook both sides of the dough.
• For internal mortar; Melt the margarine in a saucepan. Add the garlic and fry.
• Continue cooking by adding chopped onion, diced tomato and sunflower oil.
• Add half a cup of water and cook for a while. Season with salt and pepper.
• You can serve the minced meat by putting the mortar between the lubrications one by one and drizzle with garlic yoghurt.

BAIT PITA RECIPE

Minced Pita Ingredients

• 250 g ground beef
• 1 tomato paste red pepper
• 1 yellow pepper
• 1 onion
• Quarter bunch of parsley
• Salt
• Red pepper

For the dough

• 2 cups flour
• Half a glass of warm milk
• 20 g fresh yeast
• 1 egg
• 3/4 teaspoon melted butter
• 1 tablespoon of sunflower oil
• Salt
• Black pepper

MAKING PITA WITH MICE

• For the dough when starting the recipe; Mix flour, milk, eggs, yeast, melted butter, salt and pepper and knead for 15 minutes.
• Cover the prepared dough with a damp cloth and leave for half an hour.
• Meanwhile, finely chop the onion, parsley and peppers.
• Add salt and red pepper flakes.
• Then add the minced meat to the mixture and fry for 3 minutes.
• Tear off 4 equal balls from the fermented dough.
• Open it with a rolling pin and distribute the mince mixture in the middle.
• Seal the edges of the dough.
• Bake in a preheated 180 degree oven for 25 minutes.

lasagna recipe

lasagna ingredients

• 9 sheets of lasagna
• 1 onion
• 400 g minced meat
• 3 tomatoes
• 1 tablespoon tomato paste
• 2 green peppers
• 2 celery stalks
• 2 carrots
• 1 clove of garlic
• 4 tablespoons of olive oil
• Salt
• Black pepper
• Cumin
• 1 teaspoon of water
• 150 g grated cheddar cheese

For the bechamel sauce

• 4-5 cups of milk
• 60 g butter
• 2 tablespoons of flour
• Salt
• Grated nutmeg

MAKING lasagna

• Cut the onion into cubes and fry in olive oil.
• Finely chop the garlic and mix it with the onion.
• Add the minced meat and cook on high heat for 10 minutes. Add salt.
• Peel the carrots, cut them into cubes and add them to the ground beef.
• Add the celery stalks and peppers by chopping them 1 cm thick.
• Grate 2 of the tomatoes and add them to the mince mixture along with water and cook on medium heat.
• Add the diced tomatoes and spices and cook for 1-2 more minutes, then remove from the stove.
• For the béchamel sauce, melt the butter. Add the flour and fry until browned.
• Add milk little by little while continuing to mix.
• Add salt and grated nutmeg and cook until thickened.
• Spread a small amount of bechamel sauce on the bottom of the baking dish.
• Arrange three lasagnas on top of each other.
• Spread 1/3 of the bechamel sauce on it and spread half of the minced meat.
• Sprinkle some of the cheddar cheese and lay the lasagna on it.
• Repeat the same process.
• After pouring bechamel sauce on top and sprinkling with cheddar cheese, bake in the oven set at 200 degrees until the top is golden brown.
• Take it out of the oven and let it rest for 5 minutes, then slice and serve.

PILE LEEK PASTRY RECIPE

Meat and Leek Pie Ingredients

• 4 phyllo dough

For the mincemeat

• 1 onion (Chopped into dice)
• 500 g minced meat
• 500 g leek (chopped in finger thickness)
• 500 g Cheddar Cheese (Grated)
• 1 teaspoon sumac
• 1 teaspoon of black pepper
• Salt
• 2 spoonful butter
• 2 tablespoons of olive oil

For the brioche sauce

• 3 egg yolks
• 4 tablespoons of yogurt
• 1 glass of water Milk
• 1/2 coffee cup of oil

to ride on

• Leftover brioche sauce
• Liquid oil

PREPARATION OF PICKLE WITH MINEF AND LEEK

• For the mortar, take the onion in a pan, add 2 spoons of olive oil and fry it. Add 2 tablespoons of butter that is close to roasting.
• When the butter melts, add the minced meat and mash it with a spoon at low to medium heat.
• When the minced meat absorbs the juice, add the leek on it.
• Add the sumac and black pepper and continue frying.
• Finally, add salt and leave the minced and leek mortar to cool.
• Mix all the ingredients in the brioche sauce in a bowl.
• Cut a whole phyllo in half, lay it on the counter and wet it with pastry sauce.
• Then add the minced meat and spread it all over the phyllo with your hands.
• Take some of the grated cheddar with your palm and sprinkle it on.
• Roll it flat on the long side of the dough, then turn it around to give it a rose shape and place it on the baking tray.
• Do the same for all the phyllo.
• Spread the remaining pastry sauce on the pastries and start cooking in a preheated 180 degree oven.
• When the sauce on the pastry dries, open the oven and apply oil with a brush.
• When the top of the pastry is browned, take it out of the oven.