If they asked what is the most known and favorite appetizer in Turkish cuisine, I would say “haydari” without thinking. It is an appetizer that is loved on both fish and meat tables. I think you should have a guaranteed flavor on your table on New Year's Eve.
* 400 g strained yogurt
* 100 g feta cheese
* Finely chopped dill
* 3-4 cloves pounded garlic
* Dry mint
* Take the feta cheese into the mixing bowl and crush it well with the opposite fork.
• When the feta cheese is well crushed, add all the remaining ingredients and mix them all well together and take them to a serving plate.
Note: determine the amount of salt to add according to the Salt ratio of your feta cheese.
* 3 medium zucchini
* 2 medium carrots
* Strained yogurt
* 1 spoon mayonnaise
* 50 g crumbled walnuts
* Grate the courgettes and carrots with the thin side of the grater.
* Kill the two by adding olive oil and salt in individual pans. It's important that they are separate, because the cooking time of the two is not one.
* Leave to moderate after both are softened.
* After heating, mix with strained yogurt, garlic, finely chopped dill & walnuts and a little mayonnaise.
* It is an exquisite appetizer, I recommend you try it.
☆Mayonnaise adds a distinct flavor, but you can't put it on if you're too opposed.
How about we go a little outside of the appetizers we're always used to seeing on our Christmas tables and make something colorful and delicious?
* 500 g Brussels sprouts
* 1/2 cup olive oil
* 1 teaspoon molasses
* Salt, pepper, garlic powder
* 1 cup pomegranate seed
* Powder parmesan
* Wash the Brussels sprouts nicely, if necessary, remove 1 leaf from the outside.
* Cut the ends and divide them longitudinally by 2.
* Mix well with molasses, olive oil, salt, pepper and garlic powder.
* Bake in an oven heated to 180 degrees for 25 minutes.
* Take the cabbage on a serving plate, garnish with pomegranate and powdered parmesan and serve.
You can serve it as a snack or as an appetizer. If you're going to make this recipe in winter, I suggest buying frozen asparagus. If you're going to do it in spring and summer, you can take it fresh and do it fresh.
* 300-400 G Asparagus
* Salt, pepper
* Cut up to 4-5 cm from the underside of the asparagus. Cut the remaining part into 2 or 3 pieces according to its size.
* Take the asparagus to a grill pan, add olive oil, salt, pepper and cook over a high heat.
* Finally, put plenty of sesame seeds and cook a little more until the colors turn light.
Note: asparagus does not need to be too soft, it is more delicious if they stay slightly alive.
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