34 years 8 years after the accident, paralyzed from the neck down, I only move my head but gives advice. On the channel, everything from brutal beatings, assaults to educational, natural. best regards 34 lata 8 lat po wypadku, sparaliżowany od szyi w dół ruszam tylko głową ale daje radę. Na kanale przeróżne od brutalnych pobić, napadów po edukacyjne, naturalne. Pozdrawiam
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The most versatile soup of Turkish cuisine! It is classic and seemingly every family has their own twist to it. Here is my version of it. #recipe #soup
75 gr butter, margarine
1 or 2 potatoes (optional)
150 gr lentils | 3/4 cup
2 tomatoes, tomato paste or cooked in tomatoes (add to liking)
salt and other spices you like
*for serving: lemon!
How to make it
1. Melt the butter and chop the onions. Fry the onions until they get kind of soft.
2. Add the small chopped tomatoes or tomato alternatives and pour about one liter of water.
3. When the water starts to boil, put the lentils into it but be careful that you do not close the lid completely as lentils tend to overflow easily.
4. After 5-10 minutes of boiling, you can add the chopped potatoes into the soup. (optional)
5. Let the soup boil for about 20 minutes and turn the stove off.
6. Get your blender out and blend the soup until smooth (optional)
7. The last super yummy optional part: Get a bit of butter, melt it and put some flaked peppers or dried pepper mint into it. Let it roast for a minute but be careful not to burn it. Add this into the soup and stir it for the last time.
8. Serve with a good squeeze of lemon if you like.
*Like mentioned before you can make this soup in many variations. For example, you don’t need to blend this soup and enjoy all the pieces of the lentils and chopped potatoes.
*Instead of potatoes you can add rice or tiny noodles into the soup.
*Instead of plain water you can use chicken broth. It does make a difference in taste.
*After you’re done cooking the soup you can just sieve out the lentils or blend the soup and then let it run through a sieve (many restaurants make it that way to have it extra smooth).
*There are even variations with flour, yogurt and more. Ask me if you are interested.
*Some people like to use a pressure cooker to save time but I find that unnecessary, a matter of choice really.
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They are yummy and filling aaand vegan. I love lentil kofte as they are a refreshing snack that everybody can enjoy. Like them spicy? Add a bit more pepper or even pepper paste. You should give it a try. #recipe #vegan
400gr lentils | 2 cups | 2 water glasses
1 liter water | 4 cups | 4 water glasses
170 gr “Köftelik Bulgur” | 1 ¾ cups | 1,5 water glasses
2-3 tablespoons oil
3 tablespoons pepper flakes
some black pepper
2-3 tablespoons tomato paste
7 pieces of green onions
some spicy peppers
How to make it
1. Cook your lentils until done.
2. Add “Köftelik Bulgur” to the cooked lentils, close the lid and let it rest. As the bulgur is thin the remaining moisture of the lentils will be enough for them.
3. Roast chopped onions with olive oil until they take some color. Add pepper flakes, black pepper, and other spices – don’t forget your salt.
4. Add 2 or 3 tablespoons of tomato paste. Mix thoroughly and cook it a bit.
5. Add the tomato paste-onion mixture to the lentils and mix it.
6. Chop parsley, green onion, and spicy peppers.
7. Add them to the lentils and start kneading.
8. If it seems still to dry and doesn’t take shape, add 2-3 tablespoons of olive oil.
9. Form your kofte to your liking and enjoy with some lettuce.
*Instead of all tomato paste you can add a spoonful of pepper paste. It is quite spicy and adds an edge to the kofte.
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