Wellnutrion

1 eggplant 1 zucchini 1 carrot 2 green peppers 3~4 tomatoes 300 g grated fresh cheddar cheese Half a teaspoon of olive oil 4~5 cloves of garlic 1~2 sprigs of fresh thyme 1~2 sprigs of fresh basil Salt Black pepper After peeling the eggplant, slice it round. Scrape the skin of the zucchini and cut into rounds. After chopping the tomatoes, peppers and carrots into rounds, put them in a deep bowl, add olive oil, salt, pepper, basil and thyme and mix. Arrange 1 eggplant, 1 zucchini, 1 tomato, 1 carrot and 1 pepper in mini casserole dishes. Sprinkle cheddar cheese on it and bake in a preheated oven at 180-200 degrees until golden brown. Serve.

2.5 cups flour 225 g butter Salt enough ice water For the top 150 gr cream and cream cheese each 2 tablespoons of olive oil 1 tablespoon of olive oil 2~3 sprigs of dill 2~3 sprigs of parsley 1 zucchini 1 eggplant 1 red pepper 1 yellow bell pepper 1~2 sprigs of rosemary Salt Black pepper Knead the ingredients for the dough in a deep bowl. Add enough ice water to set the dough together. After the dough comes together, wrap it in cling film and let it rest in the refrigerator for 30 minutes. Heat the olive oil in the pan. Peel the eggplant variegated. Scrape off the skin of the squash. Chop all the vegetables to the size of backgammon dice and put them in the pan. After sauteing for 4-5 minutes, add salt and pepper and mix. Get the dough on the counter. Cut off meringues slightly larger than walnuts. Sprinkle some flour on the dough and roll it to the size of tartelette molds. Place in greased molds. Bake in a preheated 170 degree oven until golden brown. Take the baked tartelett...

1 eggplant 1 zucchini 2 red peppers 2 red onions 2 yellow bell peppers For sauce Half a teaspoon of olive oil 1~2 sprigs of fresh rosemary, finely chopped 1~2 sprigs of fresh thyme, finely chopped 2 cloves of garlic Salt Black pepper Peel the eggplant variegated. Scrape off the skin of the squash. Cut the eggplant and zucchini lengthwise into slices. After peeling the onions, cut them in half. Cut the peppers lengthwise into four or five. Mix the ingredients for the sauce in a deep bowl. Add the vegetables and mix. Let it sit for 30- 45 minutes. Heat the grill. Fry the vegetables. Serve hot.

1 bunch of purslane 150 g goat cheese 2/3 cup walnut kernels 7~8 cherry tomatoes For sauce Half a teaspoon of olive oil Juice of half a lemon 2 tablespoons of balsamic vinegar 1 clove of garlic Salt After washing and draining the purslane well, dry it and put it in a large bowl. Cut the tomatoes in half and add them. Add the chopped cheese and walnuts, mix them and take them to the serving plate. Whisk olive oil, grated garlic, lemon juice, vinegar and salt in a bowl and pour over the salad. Serve.

600 gr fresh kidney bean ½ cup boiled Mexican beans 1 cup of boiled corn kernels 3 tablespoons of olive oil 1 onion Salt Black pepper Half a cup of cashews Fresh thyme Clean the ends of the fresh kidney peas, steam them and sauté them in olive oil for a few minutes. Add fresh thyme, salt, pepper and put in a bowl. Add the Mexican beans, corn, diced onions and cashews and mix. Serve.

Half a glass of coarse bulgur with rice 4~5 tablespoons of olive oil 1 teaspoon vinegar Salt Black pepper half a bunch of mint Half a bunch of parsley ½ cup roasted almonds Put the bulgur in the pot and add enough water to cover it. Sprinkle with salt and boil until soft. Strain the water in the strainer. Wash and dry the mint and parsley. Chop the parsley coarsely. Mix the mint, bulgur, parsley, salt and pepper and put it on the serving plate. Sprinkle the almonds. Mix vinegar, olive oil and salt and drizzle over the salad and serve.

half baguette 4 eggs 1 carrot 1 roasted red pepper 3 tablespoons of chopped dill 2 pickled cucumbers 1 tablespoon of mayonnaise Black pepper Salt curly lettuce Tomatoes Cook the eggs until they are firm and let them cool. Peel and chop finely and put them in a bowl. Grate the carrot and add it. Chop the pickles and roasted peppers. Add salt, pepper, dill and mayonnaise and mix. Cut the bread into two pieces and divide the egg salad between them. Place the lettuce and tomato slices between the breads and serve.

Half a pack of penne pasta 5 eggs 150 g mushrooms 1 teaspoon of peas 1 teaspoon of corn 5~6 sprigs of parsley Half a glass of grated cheddar cheese Half a teaspoon of olive oil Salt Black pepper white pepper Boil the pasta to the smooth. Strain the water, cool it and put it in a deep bowl. Add thinly sliced mushrooms, finely chopped parsley, peas, corn, olive oil, salt and pepper and mix. Crack the eggs into a separate bowl and beat well with a fork. Add the cheddar cheese and mix. Add the egg mixture to the pasta with vegetables and mix. Remove the base of the springform cake tin and lay grease-proof paper on it. Close the mold and squeeze the paper in between. Spread margarine on the sides of the mold. Pour the mortar into the mold. Leave for 10 minutes to allow the material to work together. Bake in a preheated oven at 180-200 degrees for 25-30 minutes. Serve hot.

500 g curd cheese 2 sprigs of fresh thyme 2 sprigs of fresh rosemary for the sauce 1 cup of olive oil Half a teaspoon of white pepper Half a teaspoon of red pepper 1 teaspoon paprika 2 cloves of garlic Salt Roll the cheeses with your hands and make marble-sized balls. Take the cheeses in the cleaned glass jar. Add the thyme and rosemary sprigs. Mix the ingredients for the sauce in a bowl and pour over the cheeses. Close the jar lid. Refrigerate for at least 2 days and serve.

3 medium potatoes 1 cup fine bulgur 1 egg 1 bunch of purslane 3 spring onions 1 teaspoon of black pepper 1 teaspoon of red pepper flakes Salt To fry: sunflower oil For the top 2 eggs 1 cup of breadcrumbs Add enough hot water to cover 1 glass of fine bulgur and let it soften. Finely chop the purslane and spring onion and mix them in a bowl. Boil the potato. Mash well while hot. After it cools down, add the egg, bulgur, salt and spices and knead. Break off walnut-sized balls and flatten them with your hands. Put the stuffing with purslane in the middle, close it and give it a meatball shape. Dip first in scrambled eggs, then in breadcrumbs and fry in hot oil. Serve.

2 onions 4 mini eggplants 4 mini zucchini 2 corns 2 tomatoes 200 g mushrooms 8 asparagus a garlic for the sauce 100 g butter 25 g peanuts 2 tablespoons of lemon juice 2 cloves of crushed garlic 2 sprigs of fresh thyme 2 sprigs of fresh basil 1 teaspoon of red pepper flakes 1 teaspoon of black pepper Salt For the sauce, put butter softened at room temperature, lightly roasted pine nuts in a pan without oil, lemon juice, garlic, spices and salt in a blender bowl and blend until smooth. Cut the vegetables in the sizes you want and put them on the heated grill. Spread the sauce you prepared on it with the help of a brush. Cook until golden brown and transfer to a serving plate. Serve hot.

2 large puff pastry dough 2 balls of mozzarella cheese 250 g cherry tomatoes 1 tablespoon of olive oil Few sprigs of fresh basil Salt Black pepper Set the oven to 200 degrees. Line the bottom of the rectangular tart tin with grease-proof paper. Combine the ends of the puff pastry dough and open it slightly with a rolling pin on a floured surface. Place it in the tart mold so that the edges remain 2-2.5 cm high. Make holes in the top and sides with a fork and bake in the oven until lightly browned. Cut the tomatoes in half and put them in a bowl. Add salt, pepper, olive oil and mix. Thinly slice the mozzarella cheese and arrange on the base of the tart. Place the tomatoes on top and place them back in the oven and continue cooking until they are golden brown. Take it out of the oven and let it rest for 2-3 minutes, then remove it from the mold and place the basil leaves on it and serve. Serve.

2 tablespoons of olive oil 1 teaspoon chopped ginger 1 teaspoon of curry 165 ml coconut milk 150 ml of vegetable juice 50 g baby corn 50 g fresh peas 1 tomato paste red pepper 100 gr noodles 4 sprigs of spring onions Salt Black pepper Cook the noodles in boiling salted water until soft. Strain through cold water. Saute the ginger in olive oil for 2 minutes. Add curry and mix. Add coconut milk, vegetable broth and let it boil. Chop the red pepper into strips and add it to the mixture with the peas. Add the corns. After 5 minutes, add the noodles and sauté for a few minutes on high heat. Transfer to a serving platter and serve by sprinkling diagonally chopped spring onions on top.

6 medium potatoes 1 teaspoon of olive oil 2 cloves of garlic 2 teaspoons of dried thyme 2 sprigs of fresh rosemary Salt Freshly ground colored bell peppers Wash the potatoes thoroughly by cleaning them with a brush. Slice each potato thinly without squeezing between two pencils and place them on the baking tray. Mince the garlic and mix it with olive oil. Add finely chopped rosemary, salt, pepper, thyme and mix. Brush the oil mixture over and between the potatoes. Bake in the oven set at 200 degrees for about 40 minutes. Serve hot.

400 g boiled chickpeas 1 red onion 2 tablespoons of olive oil 1 teaspoon vinegar 100 g cherry tomatoes 3 tablespoons chopped parsley Salt Black pepper Cumin Turmeric Peel the onion skins and chop the juilenne. Cook the onions in olive oil until they caramelize. Add the cherry tomatoes and boiled chickpeas and cook for 5 minutes, stirring occasionally. Add vinegar, salt, pepper, cumin and turmeric and sauté on high heat. Add the chopped parsley and mix. Transfer the mixture to a serving plate and serve hot.

2 fresh artichokes 1 medium onion 2 cloves of garlic 1 tablespoon of ginger 2 tablespoons of olive oil 1 tablespoon of flour 75 ml cream enough water 1 handful of walnuts enough salt enough black pepper Clean the thick outer leaves of the artichokes down to the lightest and thinnest leaves in the middle. Cut the tip to 2 finger thickness and divide it into 4 parts and clean the hairy parts in the middle. Add olive oil to the pan and sauté the onion and garlic. Saute the artichokes and leaves together with the ginger. Add flour and continue sautéing. Then add water and let it boil. After boiling, strain it through a blender. Return to the pot and add the cream. After boiling for a little more, add the crushed walnuts and serve. Serve with toasted bread with parmesan and basil in the toaster.

 6 eggs 1 teaspoon allspice 1 teaspoon of black pepper 3 finely chopped spring onions 2 tablespoons of olive oil For stuffing half an onion 250 g mushrooms 250 g grated cheddar cheese Half tablespoon of butter Salt Black pepper Take the butter in the pan and melt it. Add the chopped onion on it and sauté until soft. Add the thinly sliced mushrooms and mix. After the mushrooms soften, add salt and pepper and remove from the stove. Mix 6 eggs, allspice, black pepper and spring onion well with a fork. Pour a little olive oil into the pan and heat it. Pour a ladle of egg mixture on it and cook it like a thin omelet. Top with mushroom mortar and sprinkle with cheddar cheese. Fold it into a roll and place it on a serving plate. Repeat the process until the ingredients are gone and serve hot.

  1 package of penne pasta 500 g okra 2 cups tomato puree 200 g cherry tomatoes 2 tomato pastes of red pepper 1 green pepper 3 cloves of garlic Juice of half a lemon 2/3 teaspoon of olive oil 250 g grated fresh cheddar cheese 150 g Gruyere cheese Salt Black pepper Basil Boil the pasta to the tooth. Drizzle 1 tablespoon of olive oil over it and mix. Add the remaining olive oil to the pan and heat it. Add the finely chopped garlic and the julienne peppers and sauté. Add the extracted okra and continue sauteing. When the ingredients are soft, add the tomato puree, lemon juice, salt and spices and let it boil over medium heat. After boiling, cook for 5-6 minutes on low heat. Finally, add the cherry tomatoes and sauté quickly. Put the pasta in the baking dish. Add okra ingredients and grated cheddar cheese on it and mix. Finally, sprinkle Gruyere cheese on top and bake in a preheated 200 degree oven until golden brown.

2 tomato paste red peppers 1 teaspoon of butter 4 spring onions 1 clove of garlic 1 tablespoon chopped ginger 200 g boiled brown rice 50 g green beans 1 tablespoon of soy sauce Freshly ground black pepper 2 eggs 4 tablespoons of olive oil Finely chop the red peppers and spring onions. Cut the beans diagonally. Take the olive oil in the pan and sauté the pepper, onion, grated garlic and ginger. Add the rice and beans and cook for 2 minutes. Add soy sauce and mix. Cook the eggs by breaking the yolks so that they do not spoil. Divide the rice mixture on the plates and place the eggs on it. Sprinkle with freshly ground black pepper and serve.

6 artichokes juice of 1 lemon 150 g curd cheese 3 tablespoons chopped parsley For sauce 100 ml olive oil half red onion 1 teaspoon chopped rosemary 3 tablespoons of lemon juice 2 cloves of garlic 2 tomatoes Salt Black pepper Put the artichokes in the pot and add lemon juice and enough water to cover it. Cook on medium heat until soft. Drain the water and let it cool. Clean the seeds of the tomatoes and cut them into small cubes. For the sauce, cook olive oil, diced red onion, chopped rosemary in a saucepan for 3-4 minutes. Remove from the heat and add the lemon juice, grated garlic and tomatoes. Season with salt and pepper. Chop the artichokes and put them on a serving plate. Place the curd cheese on the artichokes in pieces. Add the parsley to the sauce mixture and drizzle over the artichokes and cottage cheese. Sprinkle with freshly ground black pepper and serve.

6 eggs 5 potatoes 1 onion 1/2 cup of oil Parsley (finely chopped) Salt black pepper After cutting the potatoes into thin and round shapes, fry them in the preheated oil. Then add the onion and fry it. Take the egg, salt and pepper in a bowl and whisk, then add it to the onion and potato to cover the whole pan. After cooking both sides thoroughly, add the parsley and serve.

4 zucchini 50 g almonds 150 g goat cheese 2 tablespoons of peanuts 1 red pepper Salt Black pepper Olive oil Half a teaspoon of butter mint leaves Clean the seeds of the pepper and sauté in 1 tablespoon of olive oil. Fry the almonds and peanuts with butter. Slice the zucchini into 1 cm thick slices, brush both sides with olive oil and grill them on both sides. Put the zucchini slices on a plate and sprinkle with salt and pepper. Lay the cheese on it in large pieces. Sprinkle with peppers, pistachios and almonds. Add mint leaves and serve.

1.5 cups chickpeas (boiled) 400 g spinach Half a teaspoon of olive oil 2 slices of stale bread (crumbled) 1 large tomato (peeled and mashed) 2 cloves of garlic (finely chopped) 1 teaspoon of cumin 1 teaspoon paprika 1.5 tablespoons of red wine vinegar Salt Freshly ground black pepper Water Leave the spinach in boiling water for 1 minute and remove it, squeeze the juice and drain. Heat half the oil in a pan. Add the spinach and fry for a minute or two on medium heat. Add salt, mix and set aside. Heat the remaining oil in another pan. Add the crumbled bread and fry it until it turns pink. Add the chopped garlic and when the garlic turns pink, add the cumin and chili flakes and mix. Transfer the mixture to the food processor. After pulling it in the robot with vinegar, take it back to the pan. Add the chickpea and tomato puree to the pan with half a tea glass of water and mix. Add the spinach, mix and cook for a few minutes, then adjust the salt and pepper and serve.

4 tablespoons chopped thyme 2 medium tomatoes Half a bunch of parsley Half a bunch of fresh mint 3 spring onions Half a cup of crushed walnuts Salt Olive oil pomegranate syrup Chop the tomatoes into small cubes. Finely chop the parsley, mint and spring onions. Mix all the ingredients in a bowl. Add walnuts, olive oil, salt and pomegranate syrup and blend again. Remove to serving plate.

1 teaspoon of coconut oil 3 tablespoons of peanut butter with no added sugar 2 tablespoons of raw cocoa 1 teaspoon powder sweetener erythritol/stevia In a deep saucepan, heat the coconut oil until the oil becomes liquid. Add the peanut butter and cocoa and mix well to blend the ingredients. Divide the mixture evenly into the silicone muffin tin, approximately 2 tablespoons. Place the molds in the refrigerator/freezer when the mixture is warm. Let the bars rest in the refrigerator for at least 30 minutes. You should consume this legendary low-carb snack you have prepared after resting in the freezer for 30 minutes.

5 artichokes 2 onions 2 carrots 2 potatoes 1 cup of peas 1 teaspoon of granulated sugar 1 glass of water Half a teaspoon of olive oil Salt First, dice the onions and carrots and add olive oil to a pan. Saute the chopped onions and carrots in olive oil until they turn pink. Add granulated sugar to the pink onions. Meanwhile, cut the potatoes and artichokes into cubes. Add the diced potatoes and artichokes to the sauté. Then add the peas and water to the sauté. After adjusting the salt, cook for half an hour until the artichokes are soft. Take the cooked artichokes on a serving plate. Drizzle olive oil and lemon juice over it.

1 bunch of chard 2 onions 2 cups strained yogurt 3 cloves of crushed garlic 1 teaspoon crushed walnuts Olive oil Salt Wash the chard several times in plenty of water and drain. Cut off the stems and chop finely. Chop the onions. Heat the olive oil in a pan and fry the onions. When the onions turn pink, add the chard and cook until soft. Let it cool down. Mix yogurt, finely chopped garlic and coarsely ground walnuts. Add to the chard and mix well. Sprinkle walnuts on top and serve.

  4 zucchini 1 teaspoon of couscous 1 teaspoon of water 1 tablespoon of sunflower oil 1 cup of yogurt 1 tablespoon of mayonnaise 2 cloves of garlic Salt Half a cup of crushed walnuts 1 teaspoon chopped dill Grate the zucchini and put it in the pot. Add couscous, water, salt and sunflower oil to the pot and let it cook. Cook the zucchini until they release their water. After removing from the stove and cooling, add mayonnaise, yogurt, dill, crushed garlic and walnuts and mix. Garnish with dill and serve.

1.5 cups green lentils 1 cup yellow lentils 2.5 glasses of water 200 g feta cheese 5 tablespoons of dried tomato puree ¼ bunch of parsley Salt Black pepper Wash and drain the lentils with plenty of water and cook them until they soften slightly. Take a deep bowl. Crumble half of the cheese and add to the lentils. Add the dried tomato puree, finely chopped parsley, salt and pepper and let it cool for a minute or two. Remove to serving plate. Top with crumbled cheese and finely chopped parsley and serve.

400 g Bombay beans (boiled) 6 tomatoes 1 onion 1 pinch of red pepper 1 green bell pepper 1 pinch of granulated sugar 4 cloves of garlic 4 tablespoons of olive oil 1 lemon 1 tablespoon of grape vinegar ¼ bunch of parsley Salt Black pepper Chop the tomatoes, peppers and onions and put them in a deep bowl. Add finely chopped garlic, boiled beans, granulated sugar, salt and pepper and mix. Mix olive oil, vinegar, lemon juice and grated lemon peel in a bowl. Take the prepared salad on a serving plate. Drizzle the olive oil sauce over it. Garnish with finely chopped parsley and serve.

  1 cup of red lentils Half a glass of fine bulgur 6 cups of hot water 1 tablespoon of tomato paste Half a glass of olive oil dried hibiscus grass 2 onions Salt Wash and drain the lentils and bulgur with plenty of water. Take it in the same pot and add tomato paste and hot water. Cook over medium heat, stirring occasionally with a wooden spoon. Finely chop the onions and add to the pot. Add salt. Heat the olive oil and cook the hibiscus for a few seconds. Add it to the cooked soup and serve hot.

1 cup of wheat (boiled) 1 cup chickpeas (boiled) 1 cup of dried beans (boiled) 1 cup kidney beans (boiled) 2 yellow bell peppers 2 bell peppers 3 spring onions Half a bunch of chopped parsley Half a bunch of chopped dill for the sauce Half a glass of olive oil juice of 1 lemon 1 teaspoon red pepper flakes Salt For the dressing of the salad, put olive oil, lemon juice, red pepper flakes and salt in a small jar and mix well. After washing with plenty of water, put the wheat, chickpeas, beans and kidney beans that you boiled in separate pots in a wide, deep bowl. Clean the core of the bell peppers and cut them into small squares. Clean the spring onions and chop them in medium size. Add the vegetables to the legumes. Add the salad dressing and mix. Let stand for 10 minutes and serve.

1 cup of wheat (boiled) 6 glasses of water 6 tablespoons of yogurt 2 tablespoons of flour 1 egg yolk 1 tablespoon chopped fresh coriander 15 g butter Salt Take the yogurt, flour and egg yolk in a bowl and whisk. Add a glass of water and continue whisking. Put the remaining water in the pot and heat it. Add the yogurt mixture little by little and cook, stirring (until the smell of the flour diminishes and the mixture thickens). Add the boiled wheat and continue cooking. Season the soup with salt close to removing it from the stove. Add the butter and chopped fresh coriander and remove the saucepan from the stove. Divide into bowls and serve.

2 bunches of arugula 1 bunch of mint 1 yellow bell pepper 4 spring onions 1 tablespoon of sumac 2~3 tablespoons of pomegranate syrup Salt Clean the arugula and mint leaves and wash them with plenty of water. Strain the water, chop the mint finely and mix it with arugula in a bowl. Clean the seeds of the pepper, cut into cubes and add to the arugula. Add sumac, chopped onion, salt, pomegranate syrup, mix and serve.

500 g peas 5 tablespoons of olive oil 1 teaspoon of couscous ½ cup mini ball mozzarella 8~10 dried tomatoes in olive oil 2 tablespoons of peanuts 35 g almonds Salt Black pepper Cook the couscous in boiling salted water until soft and strain it. Steam the peas. Heat the olive oil in the pan. Add the peas to the olive oil and sauté for a few minutes. Fry the pine nuts with very little oil. In a large bowl, mix the sautéed peas, couscous, chopped sun-dried tomatoes, roasted pine nuts, mozzarella and almonds. Season with salt and pepper and serve.

500 g zucchini Half a glass of semolina Half a glass of olive oil 1 onion 2 spring onions 1 clove of garlic 3 slices of bread 2 eggs 200 g feta cheese Half cup Gruyere cheese 4 sprigs of dill Salt Black pepper Cut the zucchini into cubes and boil them in water to which you have added salt. Cover the pot and boil the zucchini until soft. Strain the water and let it cool. Heat 3 tablespoons of olive oil and fry the chopped onion and fresh onion together. Add the finely chopped garlic. Drain the water of the zucchini well and take a deep aba. Add the onions and garlic. Toast and crumble the bread and add to the zucchini. Add the crumbled feta cheese, lightly beaten eggs and grated Gruyere cheese and knead. Add the finely chopped dill, salt and pepper and knead again. If the mixture is watery, add semolina. Break off egg-sized pieces from the mortar you prepared and shape into meatballs with your hands. Dip the meatballs in semolina and fry them in the remaining olive oil. Drain excess oil...

1 cup of lentils Half a cup of wheat Half cup of chickpeas Hot water 500 g purslane or spinach 1 tablespoon of sumac 3 cloves of garlic Salt Butter Red powdered pepper Mint Wash and boil the lentils, wheat and chickpeas with plenty of water. Wash and drain the purslane and spinach. Put the legumes in the pot, add enough hot water to cover them, cook for a while and add the purslane or spinach chopped into large pieces. When the vegetable is lightly cooked, add the minced garlic, sumac paste and salt. Melt the butter in the pan and add the red pepper and mint. Add the spiced butter and serve.

1 kg of mushrooms Butter 1 onion 1 carrot 2 tomato paste red peppers Tomato paste Hot water Red pepper Black pepper Salt First, wash the mushrooms with plenty of water and chop them into small pieces. Peel the onion and finely chop it. Chop the carrots and peppers after cleaning them. Melt the butter in a saucepan and fry the carrots, peppers and onions. Add mushrooms to the mixture and continue frying. Add tomato paste, spices, salt and a little hot water and cook until the vegetables are tender.

2 cups buckwheat 250 g grated cheddar cheese 1 egg 3~4 tablespoons of breadcrumbs 1 tablespoon of chili paste 1 grated onion 1 clove of garlic Salt Black pepper Red pepper Cumin sunflower oil for frying Breadcrumbs (for topping) Boil the buckwheat, drain and cool. After it cools down, add the grated onion, garlic, tomato paste, cheese, egg, breadcrumbs, salt and spices on it and knead. Dip the meatballs in breadcrumbs and fry them in hot oil. Serve hot.

2 cups bulgur with meatballs 5 tablespoons of flour 1.5 cups of hot water (for soaking) 1 cup of water (for kneading) Salt Black pepper 400 g spinach 1 onion 1 teaspoon of green lentils 1 tablespoon of chili paste 1 tablespoon of pomegranate molasses 2 spoonful butter 5 cups of hot water Wash the lentils with plenty of water and boil them lightly. Add 1.5 cups of hot water to the bulgur and let it soften. Add flour, salt, pepper and water according to its consistency on the softened bulgur and knead. Prepare meatballs in the shape and size of marbles. Melt the butter in the saucepan. Fry the chopped onion on low heat. Add the garlic. After 1-2 minutes, add the water and lentils. Let it boil. After boiling, add finely chopped spinach and meatballs. Cook on medium heat. Finally, add the pomegranate syrup, salt and pepper and mix. Serve hot.

1 cup chickpeas 1 cup of lentils 2 aubergines sunflower oil for frying 3 tomatoes 1 onion One green pepper and red pepper paste 2 cloves of garlic Two tablespoons of sunflower oil and tomato paste Salt  black pepper  Red pepper  chopped parsley 250 g grated cheddar cheese Boil the chickpeas and lentils. Peel the eggplants and cut them in half lengthwise. Sprinkle salt on the eggplants and fry them in hot oil. Remove to serving plate. Take sunflower oil in another pan and heat it. Add the onion and garlic cut into half moons and sauté. Add the peppers you cut into cubes. Add the peeled and chopped tomatoes and tomato paste and continue sautéing. When the material softens, add the chickpeas and lentils and mix. Add salt, pepper and cayenne pepper. Add the chopped parsley, which is close to taking it from the stove, mix and remove from the stove. Open the eggplants with a fork. Divide the mortar you prepared among them. Sprinkle with cheddar cheese. Bake in a preheated 200 d...