LEMON RECIPES

Ingredients:   250 gr cubed lamb. 5 pieces potatoes 30 gr butter 2 pepper 3 pieces  fresh onion 1 tomatoes 1 clove garlic Salt, Oregano, Black Pepper, paprika Enough water. Preparation: Out insides of potatoes.  Let the butter in a saucepan. In the saucepan cook lamb gums. Let's add finely chopped peppers, onions and tomatoes. Add on the mixtue 1 clove crushed garlic, thyme, paprika and black pepper. Cover the saucepan off and cook for a while. When vegatables are slightly cooked, turn out the bottom of the pan Fill the prepare sauce into the potatoes. Close the top of potatoes with the tomatoes. Place the potatoes into a large saucepan or tray Add a glass of water and cook potatoes until tender. When cooked, put in serving dish and ... Good Appetite.

White Beans with Meat is a very traditional and common dish in Turkey, especially when it is served with pilaf and pickles. Turkish people just love this dish. 2 cups white/butter beans ½ lb beef/lamb meat, chopped 2 onions, chopped 2 tbsp oil 1 tbsp tomato paste 1 dried red pepper/green pepper, chopped ½ tsp baking soda (optional) ¼ tsp chili red pepper flakes (optional) 1 tbsp salt to taste 1 cup hot water Wash white beans, place them in a pot and cover with water (approximately 1 inch above the beans). Leave them in water overnight or for at least 12 hours. The next day, cook them with the same water till beans get soft over low heat. You could add baking soda to have softer beans quicker. When they are soft, add ½ tbsp of salt. In another pot, sauté chopped meat with oil till they are brown. Then add onions and sauté for 2-3 minutes over medium heat. Stir in peppers and tomato paste. Add one cup of hot water and the remaining salt, and then simmer till the meat i...

The characteristics of being the capital of the Anatolian seljuks and the home of rumi, shams and sultan walad have also left distinctive marks in Konya's gourmet culture Konya is one of the most important centers in Anatolia, where the Greeks, Romans and Byzantines, Seljuks, Karamanoğulları and the Ottomans once reigned. Intercultural exchange, due to intersecting trade routes and a heavy flow of caravan traffic have enriched Konya’s diverse cuisine. The etiquette and selectiveness of the Seljuks is maintained in the province to this day. The unusual table manners and dining etiquette that developed in the palaces of Konya are still observed to a certain extent. For example, unlike most cultures who eat dessert after the meal, in Konya dessert is eaten before the meal. Okra soup, one of the traditional dishes of Konya, is served towards the end of the meal, for example, due to the known fact that okra aids in digestion. These traditions most likely originated from the tradi...