Wellnutrion

1 bunch arugula 5-6 slices of Parmesan cheese (white cheese upon request) 6 cherry tomatoes 1 tablespoon of peanuts 1 green apple (optional) For the sauce: 3 tablespoons of olive oil 1 tablespoon of balsamic vinegar 1/2 teaspoon of black pepper Salt First, wash the arugula with water and soak it in vinegar water for 10 minutes. Meanwhile, cut the cherry tomatoes in half or quarters. Roast the pine nuts in a pan without oil. Continue roasting until the smell of peanuts comes out and changes color. For sauce; Mix olive oil, vinegar, black pepper and salt in a bowl. Mix the tomatoes into the sauce. Take the arugula from the vinegar water and drain it well, then add it to the sauce bowl. Mix with the help of tongs without crushing. Take the salad with the dressing into the serving bowl. Add the pine nuts to it. Add thinly sliced parmesan cheese and green apple slices to the top. Serve without delay

2 cups boiled haricot 1 cup of strained yogurt 4 cloves of garlic Half a teaspoon of olive oil 2 tablespoons finely chopped parsley Salt Black pepper Red pepper Peel the skins of the boiled dried beans and pass them through the blender until they become puree. Add the strained yogurt, crushed garlic, olive oil, parsley, salt and spices. Mix until all the ingredients are well incorporated and serve.

3~4 leaves of lettuce 3~4 leaves of lolorosso 3~4 leaves of core lettuce 4 red cherry tomatoes 4 yellow cherry tomatoes for the sauce Half a teaspoon of olive oil juice of 1 lemon 1 teaspoon mustard 1 teaspoon mayonnaise Salt for the top ½ cup of sliced green olives ½ cup of sliced black olives First, chop the greens coarsely and put them in a large salad bowl. Add the cherry tomatoes cut into quarters and mix. For the sauce; Mix olive oil, lemon juice, mustard and mayonnaise in a bowl and pour over the salad. Serve garnished with sliced olives.

  2 cups fresh thyme, picked 1 red capia pepper Half a glass of curd cheese Half a cup of roasted peanuts for the sauce Half a teaspoon of olive oil 4 tablespoons of pomegranate syrup Salt Black pepper Take the fresh thyme into a serving bowl. Add finely chopped red capia pepper, curd cheese and roasted pine nuts and mix. Mix all the ingredients for the sauce in a bowl. Pour over the salad and serve.

1 onion 4~5 tablespoons of olive oil 1 tablespoon of tomato paste 2 carrots 1 potato 1 green pepper 2 tomatoes 1 tablespoon of flour Salt 1 cup of boiled haricot For the top 4~5 sprigs of parsley Saute the chopped onion in olive oil until golden brown. Add the garlic and fry until fragrant. Add the carrots, potatoes, green peppers and grated tomatoes that you cut into dice and saute for 10 minutes. Add flour and salt and add 5 glasses of boiling water. After boiling, add boiled haricot beans and cook on low heat for 7-8 minutes. Serve hot garnished with finely chopped parsley.  

5~6 leaves of lettuce 3~4 leaves of lolorosso 2 tomatoes 1 cucumber 1 green pepper 1.5 teaspoons of coarsely chopped walnuts 1 cup of grated Cheese for the sauce Half a teaspoon of olive oil 2 tablespoons of pomegranate syrup Juice of half a lemon Salt Black pepper Red pepper Mint For the top toasted bread slices Chop the lettuce and lolorosso coarsely and put them in a serving bowl. Add the diced tomatoes, cucumbers, green peppers, sun-dried tomatoes, walnuts and cheese and mix. Mix all the ingredients for the dressing in a bowl and pour over the salad. Serve garnished with slices of toasted bread.

1 onion 2 cloves of garlic 1 tablespoon of tomato paste 1 bunch of purslane 5 cups of hot water 1 cup boiled red beans Salt Black pepper Red pepper Saute the chopped onion and crushed garlic in olive oil until they turn pink. Add the garlic and fry until fragrant. Add the coarsely chopped purslane and hot water. Season with salt and spices and bring to a boil. Add the boiled red beans and cook for another 7-8 minutes and remove from the stove. Serve hot.  

200 g broad beans 3 carrots 1 red bell pepper 1 yellow bell pepper 5~6 sprigs of spring onions Half a bunch of lamb spinach 1 cup of cashews for the sauce garlic clove 1/3 cup canola oil 3 tablespoons of soy sauce 2 tablespoons of water 2 tablespoons of apple cider vinegar 1 tablespoon of sesame oil juice of 1 lemon Boil the broad beans and drain the water. Set aside to cool. Chop the carrots and peppers julienne, and the spring onions finely. Add the cooled broad beans, lamb spinach and cashew nuts and mix them in a large serving bowl. For the sauce, put the crushed garlic in a mixing bowl. Add all remaining ingredients and mix. Pour the dressing over the salad and serve.

500 g vine leaves For stuffing 2 onions 3 tablespoons of olive oil 1 cup of red lentils 1 teaspoon of baldo rice 1 cup of bulgur 1 tablespoon of tomato paste 1 tablespoon of chili paste Salt Black pepper Red pepper Mint Cumin Allspice 1 teaspoon of water For the top Yogurt Butter Red pepper Saute the chopped onion in olive oil until golden brown. Add the tomato paste and fry until the smell goes away, add red lentils, baldo rice and bulgur and fry for 3-4 minutes. Season with salt and spices, add 2.5 cups of hot water, cook on low heat for 15 minutes and remove from the stove. Soak the vine leaves in hot water for 3-4 minutes. Put a teaspoon of the cooled stuffing on the vine leaves, wrap it as an amulet and place it in a wide pan. Drizzle olive oil over them, add water and cook on low heat until the leaves are completely soft. For the topping, melt the butter in a saucepan. Add the red pepper flakes and remove from the heat. Serve warm by garnishing the wraps with yogurt and pepper oi

  6 artichokes 1 lemon 1 teaspoon of olive oil Salt For the top 1 cup boiled mung beans 2 roasted red peppers 3~4 sprigs of spring onions 2~3 sprigs of parsley 4~5 sprigs of dill 4 tablespoons of olive oil Salt Black pepper Red pepper Mint Arrange the artichokes in a flat pan. Mix the lemon juice, olive oil and salt in a bowl and pour over the artichokes. Add the water and cook with the lid closed until the artichokes are completely soft. For the topping, put the boiled mung beans in a large mixing bowl. Add the diced roasted red pepper and finely chopped greens. Add olive oil and season with salt and spices. Take the cooked artichokes on a serving plate. Divide the mung bean mortar over them and serve.

2 onions 5 cloves of garlic Half a glass of olive oil 2 cups black rice 1 teaspoon of peas 6~7 baby carrots 1 bell pepper 1 yellow bell pepper 4 cups of hot chicken stock Salt Black pepper for service lemon slices Saute the chopped onion and crushed garlic in olive oil until they turn brown. Add black rice and fry for 5-6 minutes. Add the peas, baby carrots, julienned red and yellow peppers and chicken broth and mix. Season with salt and pepper and cook on low heat for 15-20 minutes with the lid closed. Serve garnished with lemon slices.

  2 cups boiled lentils 3~4 yellow cherry tomatoes 1 bell pepper 1 green bell pepper 1 tomato 5~6 branches basil 4~5 sprigs of fresh mint 4~5 branches chives for the sauce Half a teaspoon of olive oil 2 tablespoons of mustard syrup Salt For the top White cheese Take the boiled beluga lentils in a large bowl. Add the cubed peppers, tomatoes and finely chopped greens and mix. Mix all the ingredients for the sauce in a bowl and pour it over the pizza. Serve garnished with white cheese.

2 cups white quinoa 500 g of cultivated mushrooms Half a teaspoon of olive oil 1 tablespoon of butter 1 onion 2 red capia peppers 1 bunch of dill 1 teaspoon lemon juice Salt 3 sprigs of fresh garlic Take the white quinoa in a saucepan. Add 5 glasses of water to it. After boiling, cook on low heat, stirring occasionally. Saute the chopped onion in a separate pot until it turns pink. Add diced red capia pepper, finely chopped mushrooms, crushed fresh garlic and lemon juice and sauté for 3-4 minutes. Add the boiled  White Quinoa to the vegetable mixture. Add the butter, season with salt and cook with the vegetables for another 4-5 minutes. Add the finely chopped dill and remove from the stove. Serve warm.

  1 bunch of spinach Half a bunch of baby arugula 3~4 sprigs of basil 1 tomato 2 cups boiled black quinoa 4~5 strawberries 1 cup roasted peanuts for the sauce Half a teaspoon of olive oil 3 tablespoons of balsamic vinegar Salt Take the greens you have washed and drained in a large bowl. Add diced tomatoes, boiled black quinoa, coarsely chopped strawberries and roasted pine nuts and mix. Mix all the ingredients for the sauce in a bowl. Pour over the salad and serve.

1 onion 4 tablespoons of olive oil 500 g chicory 3 sprigs of wild leek 2 spring onions 1 cube of sugar Salt Black pepper Red pepper 4 eggs Fry the chopped onion in olive oil until golden brown. Add the radicchio that you cut into large pieces, the wild leek, the fresh onion, cube sugar, salt and spices and fry for 15 minutes with the lid closed. When the herbs begin to soften, make rounds and break the eggs. When the eggs are cooked, remove from the stove and serve hot.

  2 tortillas For internal filling 4~5 shallots 1 tablespoon of butter 1 red capia pepper 1 cup of canned corn 1 cup boiled black beans 2~3 sprigs of basil Salt Black pepper 1 cup grated cheddar cheese Fry the shallots in butter until golden brown. Add diced red pepper and canned corn and sauté. When the peppers start to soften, add boiled black beans and finely chopped basil. Season with salt and pepper, cook for another 4-5 minutes and remove from the stove. Divide the batter on one side of the tortillas. Sprinkle grated cheddar cheese on top and fold in half. Fry in the toaster. Cut in half and serve hot.

500 g of radish to boil 2 liters of hot water Salt 2 liters of ice water for the sauce 2 cloves of garlic 1 teaspoon of olive oil Juice of half a lemon 1 teaspoon grain mustard Salt Black pepper Red pepper For the top auger cheese Roasted Almonds After washing and draining the water of the radish, separate the leaves. Chop the stems 3-4 cm wide. Add salt to the water in a large saucepan and bring to a boil. Boil the radish for 2-3 minutes and place in a large bowl of ice water. Drain the cooled leaves and put them on a serving plate. For the sauce, mix the crushed garlic, olive oil, lemon juice and granulated mustard in a bowl. Season with salt and spices and pour over the boiled radish. Serve cold, garnishing the aubergine with cheese and almonds.

1 pack of stove spaghetti for the sauce Half a teaspoon of olive oil 1 teaspoon grated fresh ginger 4~5 sprigs of spring onions 2 tablespoons of soy sauce 1 cup of boiled peas 3 nuts of radish 5 baby carrots For the top 2 tablespoons sesame fresh basil Boil the pasta and drain the water. For the sauce, sauté fresh ginger, baby carrots, finely chopped radishes and spring onions in olive oil for 2-3 minutes. Add soy sauce and boiled peas, bring to a boil and remove from heat. Roast the sesame seeds in a non-stick frying pan until they turn brown. Add the strained pasta to the soy sauce mortar and mix. Serve garnished with roasted sesame seeds and fresh basil.  

1 onion 3 tablespoons of butter Half a teaspoon of olive oil 1 cup of bulgur wheat 2 tablespoons of chili paste 2 tablespoons of tomato paste 3~4 dried peppers 5~6 dried tomatoes 1 tablespoon of plum syrup Salt Black pepper Sumac for the salad 7~8 vine leaves 1 bunch of parsley 5 spring onions 3 tomatoes 4 green peppers Saute the chopped onion with olive oil in the melted butter until it turns pink. Add the tomato paste, finely chopped dried pepper and dried tomatoes and fry until the smell of the tomato paste comes out. Add bulgur and season with plum syrup, salt and spices. Add enough water to cover the bulgur by 2-3 inches and cook until the rice water is absorbed. For the salad of rice, take the finely chopped greens in a bowl. Add the tomatoes you cut into small cubes and the red peppers and mix. Take the cooked rice on a serving plate. Cover with salad and serve hot.

1 teaspoon of peas 2.5 glasses of water 1 onion 2 spoonful butter 2 tablespoons of olive oil 1.5 cups jasmine rice First of all, take the peas in a pot and boil it by adding 2.5 glasses of water to it. Chop the onion. Take some butter and olive oil in the pan and add the onions into it. Saute until browned. After washing and draining the rice, add it to the onions and fry it until it becomes transparent. Add the peas to the rice with the boiled water and sprinkle with salt. Close the lid and cook on low heat. Cover the cooked rice with a paper towel and let it rest. You can serve the rice pilaf with peas by garnishing it with dill.  

1.5 cups of rice 250 g grated white cheese 2 eggs 1 clove of garlic 2 teaspoons grated lemon peel 2 spring onions 250 g spinach 2~3 sprigs of dill 1 egg 2 cups breadcrumbs for frying Sunflower oil Boil the rice, drain the water and put it in a large bowl. Add grated cheese, eggs, finely chopped spinach, crushed garlic, grated lemon peel, finely chopped dill and spring onion and mix. Break off pieces from the mortar and shape into sausages with your hands. Place the croquettes on a baking paper lined tray and let them rest for 30 minutes. Dip the rested croquettes first in egg, then in breadcrumbs and fry in heated sunflower oil. Take it on a paper towel and absorb excess oil. Serve hot.

1 package of spaghetti  for the sauce 1 onion Half a teaspoon of extra-virgin olive oil 1 bell pepper 1 carrot 1 celery stalk 2 cups grated tomatoes 1 bay leaf 1 tablespoon of hot pepper sauce Half a cup of vegetable juice For the top basil leaves Boil the spaghetti pasta in salted water and drain the water. For the sauce, saute the chopped onion in extra virgin olive oil until golden brown. Add red pepper cut into thin strips, thinly sliced carrot and celery stalks and continue sauteing. Add grated tomatoes, bay leaves, hot pepper sauce and vegetable juice and cook on low heat for 15 minutes. Add the strained spaghetti pasta to the sauce and mix. Serve hot garnished with basil leaves.

2 cups of baldo rice 1.5-2 glasses of water 3 medium tomatoes, grated 1 teaspoon of granulated sugar 2 spoonful butter 2 tablespoons of sunflower oil 2 teaspoons of salt Sort the rice and wash it with plenty of water until the starch is gone. Put it in a bowl and add warm water to it and let it put for 10 minutes. Rinse again with plenty of water and drain thoroughly. Heat the butter and sunflower oil in a saucepan. Add the grated tomatoes and fry until the water is gone. Add the rice and fry it until it is grainy. Add 1.5 cups of water and salt and let it boil. After the water boils, close the lid of the pot and draw the water on low heat and cook until the rice is soft. Take it from the stove, paper towel over the rice and cover the lid of the pot again. Let it rest like this for 5-10 minutes. Stir the rice slowly with a wooden spoon before serving. Serve hot.

5 bell peppers 2 sprigs of wild garlic 3 cloves of garlic 3 tablespoons of olive oil 300 ml of vegetable juice 1 teaspoon hot sauce Salt Black pepper Basil For the top 1 red capia pepper Wrap the bell peppers, of which you have chopped large and removed the seeds, with aluminum foil and put them on a baking tray lined with grease-proof paper. Bake in a preheated 200 degree oven for 35-40 minutes. Put the roasted peppers in a bowl and let them cool. Saute finely chopped wild garlic and crushed garlic in olive oil for 3-4 minutes and add to the peppers. Add vegetable broth and hot sauce and season with salt and spices. Blend it in a blender until you get a smooth consistency. Rest in the refrigerator for two hours. Serve cold by garnishing it with the red capia pepper you cut into rings.

2 eggplants Olive oil Salt Black pepper for the food base 1 teaspoon of walnut paste 1 teaspoon of pepper paste 1 teaspoon of grated tomatoes 1 cup of sliced black olives 1 cup of canned corn For the top Grated String Cheese Basil Peel the eggplants and slice them into rounds. Soak in salted water so that they do not darken. For the mortar, put the walnut paste, pepper paste, grated tomato, sliced olives and corn in a large bowl. Mix until all the ingredients are well incorporated. Take the eggplants that you have squeezed out of the juice on a baking tray lined with greaseproof paper. Drizzle olive oil over them and sprinkle with salt and pepper. Divide the mashed food base you prepared on them and bake in a preheated 200 degree oven for 15 minutes. Take them out of the oven, add the grated string cheese on them and cook for 7-8 more minutes until the cheese melts. Serve hot garnished with finely chopped basil.

2 zucchini 1 package of spaghetti for the sauce 1 cup of cream 1 avocado 1 cup of pesto sauce 1 teaspoon grated nutmeg Cook the pasta in salted boiling water. Strain the water and set aside. For the sauce, heat the cream in a saucepan. Add the finely chopped avocado, pesto sauce and grated nutmeg, cook for another 1-2 minutes and remove from the stove. Blend the sauce in a blender until you get a smooth consistency. Boil the julienne cut zucchini in boiling water for 2-3 minutes, drain, add to the sauce and mix. Add it to the pasta and mix. Serve hot.

1 package of couscous  2 eggplants 1 carrot 2 red capia peppers Half a bunch of sorrel half a bunch of basil half a bunch of mint Half a cup of boiled peas for frying Sunflower oil for the sauce Half a glass of olive oil juice of 1 lemon 1 tablespoon mustard 1 teaspoon mayonnaise 1 teaspoon of honey Salt Black pepper Boil the couscous pasta and drain the water. Peel and dice the eggplants and fry them in hot oil. Take it on a paper towel and absorb excess oil. Cut the carrots and peppers into cubes and put them in a large bowl. Add finely chopped greens, boiled peas and couscous and mix. Mix all the ingredients for the dressing in a bowl and pour over the salad. Serve warm.

4 zucchini 3 tomatoes 1 onion Half a teaspoon of olive oil 5~6 cloves of garlic Salt Black pepper Red pepper 5~6 sprigs of mint Saute the chopped onion and crushed garlic in olive oil for 2-3 minutes. Add the chopped zucchini and continue sautéing until slightly softened. Add the diced tomatoes and season with salt and spices. Cook on low heat until the tomatoes are drained and the zucchini is soft. Add the finely chopped mint and remove from the stove.

Half a glass of yogurt Half a glass of cream 1 egg 2 tablespoons of flour 7~8 zucchini 1 cup grated mozzarella cheese Salt Black pepper Put the yogurt, cream, eggs and flour in a large mixing bowl. Mix with a spatula until all the ingredients are well incorporated. Add the zucchini that you have grated and squeezed out of and season with salt and spices. Take half of the food base in a baking dish. Add half of the mozzarella cheese on top. Spread the remaining food base on the cheese and bake in a preheated 190 degree oven for 35 minutes. Remove from the oven, sprinkle with the remaining mozzarella cheese and bake for another 15-20 minutes until golden brown. Remove from the oven. Serve hot.

3 tomatoes 1 red onion 5~6 sprigs of coriander 2~3 drops of lemon juice 2~3 drops of cider vinegar Salt Black pepper Red pepper Sumac First, rinse the tomatoes you will use with plenty of water and chop them into cubes. Meanwhile, finely chop the coriander. Put the pre-diced tomatoes in a large bowl with the red onion, coriander, lemon juice and grape vinegar. Season the mortar you have prepared with salt and spices and mix. If you wish, you can serve the salsa sauce with the grilled meatballs.  

4 tomatoes 3 leaves of lettuce 2-3 branches of sorrel 1 roasted red pepper Salt for the sauce 3 tablespoons of strained yogurt 1 teaspoon mayonnaise 1 teaspoon of granulated sugar 2 tablespoons of finely ground walnuts For the top cracked walnuts Cut the tomatoes into quarters before they reach the very bottom and open them like flowers. Mix the finely chopped greens and the roasted red pepper, which you cut in the form of backgammon membrane, in a bowl. Season with salt and place in the tomatoes. Mix all the ingredients for the dressing in a bowl and pour over the salad. Serve garnished with walnuts.

1 teaspoon of curd cheese 1 teaspoon of white cheese 1 teaspoon cream cheese 1 teaspoon of cottage cheese For the top Parsley Dill chili pepper Sesame black cumin Poppy Mix and knead all the cheeses in a large bowl. Make walnut-sized balls. Cover with parsley, dill, chili pepper, sesame, black cumin and poppy and serve.  

1 piece of eggplant 2 potatoes 2 tomatoes 200 g mozzarella cheese for the sauce 1 tablespoon of tomato paste 1/2 teaspoon of olive oil 2 tomatoes 1 teaspoon apple cider vinegar 1 teaspoon of granulated sugar Salt Mint for frying Sunflower oil For the top basil leaves Slice the eggplants and potatoes into rounds and fry them in hot oil. Take it on a paper towel and absorb excess oil. Place on a baking tray lined with grease-proof paper. Bake in a preheated 180 degree oven for 10-12 minutes. For the sauce, fry the tomato paste in olive oil until fragrant. Add the diced tomatoes, apple cider vinegar, granulated sugar, salt and spices. Cook this mixture until the tomatoes get juiced. Cooked vegetables; Stack them on top of each other in the order of potatoes, mozzarella cheese, tomatoes, mozzarella cheese, eggplant and mozzarella cheese. Repeat the same process until all the vegetables are finished. Remove the tomato towers to a serving platter. Garnish with basil leaves. Serve hot with to

1 bell pepper 1 yellow bell pepper 1 green bell pepper 4 cherry tomatoes 3 tablespoons of olive oil Salt Black pepper 4 eggs For the top Red pepper Saute the diced peppers and tomatoes in olive oil to taste with salt and pepper so that they remain slightly firm. Divide the sauteed vegetables into ovenproof muffin cups. Crack an egg on them and cook them in a preheated 200 degree oven for 8-10 minutes until the eggs are cooked, then take them out of the oven. Serve hot with a sprinkle of red pepper flakes on top.

  250 g boiled okra 1 cup of boiled black rice 3~4 yellow cherry tomatoes 3~4 red cherry tomatoes 4~5 branches of sorrel for the sauce 4 tablespoons of olive oil Juice of half a lemon 2~3 tablespoons of vermicelli syrup Salt Take the boiled okra and black rice into a large salad bowl. Add the diced tomatoes and finely chopped greens and mix. Mix all the ingredients for the sauce in a bowl. Pour over the salad and serve.  

4 corns Half a glass of mayonnaise 2 tablespoons of cream 1 teaspoon garlic powder Juice of half a lime Half a glass of powdered Parmesan cheese 1 teaspoon ground cayenne pepper 3~4 sprigs of fresh coriander Boil the corn in salted water. Strain the water and set aside. Mix mayonnaise, cream, garlic powder and lime juice in a bowl. Mix the powdered Parmesan cheese, powdered hot pepper and finely chopped fresh coriander in a separate bowl. Spread the mayonnaise mixture on the corns with the help of a brush and dip into the Parmesan cheese mixture. Place the corn on a baking tray lined with grease-proof paper. Bake in a preheated 180 degree oven for 12-15 minutes. Serve hot.

1 onion 2 cloves of garlic Half a teaspoon of olive oil 1 carrot 2 tomatoes 1 teaspoon of rice ½ pound spinach root 3.5 cups of water Salt Black pepper Saute the chopped onion and crushed garlic in olive oil until they turn pink. Add grated carrots, diced tomatoes, rice and spinach roots that you wash and drain. Season with salt and pepper and add water. Cook until the rice is soft and remove from the heat. Let rest for 15 minutes with the lid closed. Serve warm or cold.

half a bunch of thyme 1 green pepper 1 capsicum pepper 1 yellow bell pepper 1 bunch of parsley 3 tomatoes 1 tablespoon tomato paste 1 clove of garlic for the sauce 1 teaspoon of olive oil Half a teaspoon of pomegranate syrup Salt 1 teaspoon cumin Put the finely chopped thyme, peppers and parsley in a large bowl. Add the diced tomatoes, tomato paste and crushed garlic and mix. Mix all the ingredients for the dressing in a bowl and pour over the salad. Mix and serve.

400 g green olives 3~4 sprigs of parsley 4~5 sprigs of spring onions 1 red capia pepper 1 teaspoon coarsely ground walnuts for the sauce Half a teaspoon of olive oil 5 tablespoons of pomegranate syrup Salt Take the green olives on a large serving plate. Add finely chopped parsley, spring onion, red capia pepper and coarsely ground walnuts and mix. Mix all the ingredients for the sauce in a bowl and pour it over the pizza. Mix and serve.

4 eggplants 3 cloves of garlic juice of 1 lemon 1 tablespoon of olive oil Salt 150 g feta cheese 3~4 sprigs of parsley For the top Butter chili pepper Wash the eggplants and pierce them in several places with a fork without peeling them. Soak in salt water for 20 minutes. Put the aubergines that you have drained and washed on a baking tray lined with grease-proof paper. Roast in a preheated 200 degree oven. Peel the skin of the cooled eggplants, cut them into small pieces and put them in a mixing bowl. Add crushed garlic, lemon juice, crumbled feta cheese, chopped parsley and salt and mix. For the topping, melt the butter and add paprika. Take the salad on a serving plate and drizzle with chili pepper butter on it.

2 onions 3 tablespoons of butter 2 green peppers 1 red capia pepper 1 tablespoon of tomato paste 1 teaspoon of chili paste 5~6 boiled potatoes Salt Black pepper Red pepper Cumin Saute the chopped onion in butter until it turns pink. Add the diced peppers and continue sauteing until the vegetables soften slightly. Add the potatoes that you peel and cut into rounds and season with salt and spices. Cook for another 7-8 minutes and remove from the stove. Serve hot.