Summary

Ingredients

Ingredients for the stuffed vine leaves:

• 500 g vine leaves, vacuum-packed
• 500 g rice
• 100 ml olive oil
• 2 onions)
• 1 large can / s tomatoes, chunky
• 2 tablespoon tomato paste
• 1 tablespoon paprika pulp
• 0.5 ½ bunch parsley
• 0.5 ½ lemon (s), juice from it
• 1 teaspoon chilli flakes
• 1 tablespoon mint, dried
• salt and pepper
• Olive oil for the pan

Ingredients for the Sigara Börek:

• 1 pack Yufka pastry sheets, triangular
• 2 packs feta cheese
• 0.25 ¼ bunch parsley, chopped

Ingredients for the kisir:

• 500 g bulur, finer
• 300 ml water, boiling, approx.
• 2 tablespoon tomato paste
• 1 tablespoon paprika pulp
• 5 tablespoon olive oil
• salt and pepper
• 2 tablespoon mint, dried
• 2 teaspoons chilli flakes
• 1 teaspoon cumin powder
• 1 bunch spring onion (s)
• 0.5 ½ bunch parsley
• 0.5 ½ bunch mint, fresh
• 1 cucumber (s)
• 3 bell peppers, red, yellow, green
• 4 tomato (s)
• 1 dash lemon juice
• 4 tablespoon pomegranate syrup
• 5 tablespoon olive oil

Ingredients for the carrot tzatziki:

• 500 g low-fat quark
• 250 g natural yourt
• 5 tablespoon mint, dried
• 2 cloves garlic)
• salt
• 4 carrot (s)
• some olive oil

Ingredients for the hummus:

• 1 large can (s) chickpeas
• 2 tablespoon tahini
• 2 lemon (s), juice it (possibly 3 lemons)
• 3 clove (s) garlic
• oil
• 2 tablespoon cumin powder
• 1 tablespoon curry powder
• 2 tablespoon chili powder
• salt and pepper

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Instructions

1. Pour boiling water over the grape leaves in a bowl and let stand until soft.
2. In the meantime, chop the onions into small cubes and sauté them in a pan with olive oil. Wash the rice, put it in the pan and fry it. Then add the tomato and pepper pulp and the chopped tomatoes. Chop the parsley and add along with all the spices and steam for another 10 minutes.
3. Drain the grape leaves and fill them one by one. To do this, remove the stalk from the vine leaf and place 1 teaspoon of the rice filling in the lower third of the leaf. Fold in the pages and carefully roll them up from below, applying pressure. Make sure that the grape leaf does not tear so that the grape leaves do not lose their filling during cooking.
4. Place the finished rolled grape leaves side by side in a saucepan brushed with olive oil. Don`t squeeze tight. At the end, pour water and a few splashes of olive oil over the leaves. Now let the vine leaves simmer on a low level for about 1 - 1.5 hours.
5. For the Sigara Börek, halve the yufka dough sheets so that the finished Sigara Börek get a small, handy size. Crumble the feta cheese in a bowl and mix in the chopped parsley.
6. Lay out the yufka leaves and place the feta filling in the lower third. Fold in the pages and carefully roll them up from below, applying pressure. Make sure that the dough rolls remain closed and the feta does not come out. Brush the tip of the triangle with a little water so that the dough roll stays closed. Then fry the rolls in a pan with oil until they are golden brown.
7. For the kisir, pour boiling water over the bulgur in a large bowl and stir well. Then swell for 20 minutes with the lid closed and allow to cool.
8. Cut the spring onions, cucumber, bell pepper and tomatoes into fine cubes. Drain the tomatoes in the colander. Finely chop the parsley and fresh peppermint. Mix the bulgur well with the tomato paste and pepper paste. Now season the bulgur with salt, pepper, cumin, dried mint, chilli flakes, olive oil, pomegranate syrup and lemon juice. Add the diced and chopped vegetables to the seasoned bulgur and stir well.
9. For the carrot tzatziki, mix the quark and natural yoghurt together well, then season with salt and dried mint. Press the garlic cloves and mix with the quark mixture. Peel and grate the carrots. Braise the grated carrots well in olive oil. Add the steamed carrot rasps to the quark and stir in well.
10. For the hummus, strain the chickpeas, put them in the blender and mix into a paste. Then add the sesame paste, garlic cloves, oil and lemon juice and mix everything with the spices again. If necessary, you can gradually add a little oil.
11. Serve with breaded zucchini and feta cheese on the starter platter.
12. Senay prepared this recipe as a starter in the program “The Perfect Dinner” - Day 4 from Oldenburg - on Thursday, December 10th, 2020.