It is also one of the leading cuisines in the world cuisine ranking. Its cultural and local diversity has led to the emergence of many different tastes. The food of the Southeastern Anatolia Region, one of these regions, is also quite diverse and tasty. Usually meat-based dishes are loved and made. Maltahal meat, simit kebab, onion kebab, nesting, eggplant kebab, pods (made with yogurt), Peas (made with yogurt ), pastries, soup, dry fountain, famous for Pistachio baklava, katmer, to billuri, Pistachio salad, are among the delicacies of the southeastern region.
Ingredients
320 GR. PASTA PENNE
300 GR. MINCED MEAT
50 GR. CARROTS
50 GR. CELERY STALK
50 GR. ONION
500 GR Birecik EGGPLANTS
20 GR BUTTER
750 GR. TOMATO PUREE
30 GR. ANTEP CHEESE WITHOUT SALT
OLIVE OIL
SALT
BLACK PEPPER
Directions
Chop the onions into small cubes, add them into a pan, fry them a little, add the sausages and thinly cut spinach. Close the lid and leave on low heat until the spinach is cooked. On another side, cook the pasta in boiling salted water. After the pasta is cooked, strain it and mix it with the prepared spinach mixture, put it on a plate, decorate it with cheese and serve.
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