What are Submerged Materials? 3 cups wedding 1 onion 2 tablespoons of butter 2 eggs 1 tablespoon tomato paste 1 tablespoon pepper paste 1 bunch of parsley 1 bunch of green onions 1 bunch of fresh mint 15-20 green green peppers 4 tomatoes Juice of 2 lemons 1 teaspoon of black pepper 1 teaspoon cumin 1 tablespoon of thyme 2 tablespoons of chili pepper 1 tea glass of olive oil, Boiled fresh vine leaves or cabbage leaves, lettuce leaves.
How It Is Made
Fresh vine leaves collected from the branch are washed and boiled in boiling water for 3-4 minutes. The boiled leaves are strained and the water is put into the pot.
On the other hand, put butter in the pot, and when it melts, add olive oil and chopped onions and fry. After a few minutes, add the chopped green peppers into the pot, then the tomato paste and continue roasting.
When the peppers soften, eggs are broken on top and mixed quickly.
Then, pour it into the pot and mix it. After roasting for a few minutes, add 3 glasses of water from the vine leaf boiling water.
When the water evaporates, it is removed from the stove and poured into a bowl. When the first heat subsides, spices, salt, finely chopped greens, tomatoes, green peppers, lemon juice and olive oil are poured into the mixture.
When serving batik, it is diluted with cold water and served with vine leaves spread around the edges. Vine leaves are thrown into the batter and eaten with a spoon.
Source: Hülya Erol, Aksaray Culinary Culture and Local Dishes Book, Aksaray Governorship Provincial Culture and Tourism Directorate Culture Publications, Aksaray 2018
