Wellnutrion

2 eggplants 4 tablespoons of olive oil 1 tablespoon of butter 2 tomatoes 1 onion 1 teaspoon tomato paste 1 teaspoon of chili paste Salt Black pepper Cumin Red pepper 6 cups of hot water 1 tablespoon of pomegranate molasses For Meatballs 1 cup fine bulgur 3 tablespoons of flour 1 egg Water Salt for frying sunflower oil Add salt to the bulgur in a bowl and mix. Pour hot water over it. Wait with a lid closed. When bulgur swells, add flour and mix. Start by breaking the egg and kneading. Keep kneading by taking water in your hands frequently to soften the dough. Take small pieces of dough and make small meatballs in the form of marbles. Cut the eggplants into cubes and soak them in salted water for 15 minutes. Dry and fry in hot oil and place on a paper towel to absorb excess oil. Chop the onion and fry in olive oil until golden brown. Add the butter and wait for it to melt. Add the garlic and fry for 1 minute. Add the diced tomatoes and hot water and let it boil. Season with salt, pepper,

2 small lemons 1.5 teaspoons of red pepper flakes half a bunch of mint 1 teaspoon ginger 200 g feta cheese Prepare the sauce by mixing the juice of 2 small lemons, 1.5 teaspoons of red pepper flakes, half a bunch of mint, 1 teaspoon of ginger and half a teaspoon of olive oil. Slice half a watermelon and put it in a deep bowl. Add 200 g of white cheese. Sprinkle 1 tablespoon of flax seed on top and serve with sauce.

  1.5 kg of eggplant 1 liter of sunflower oil 1.5 kg of tomatoes 500 g onions 2 garlic 1 kg of green pepper Salt Peel the eggplants with stems and leave them in plenty of salted water for half an hour. Wash with plenty of water and dry. Cut it lengthwise so that the stem remains on it and does not break. Fry in hot sunflower oil. Peel the onions and garlic and chop the onions finely. Leave the garlic whole. Peel the skin of the tomatoes and cut them into cubes. Fry the onion and tomato in a pan with very little oil. Spread over the fried eggplants. Add peppers, garlic and salt that you cut into finger lengths on them. Bake in the oven at 180 degrees for half an hour. Serve warm.

1.5 kg peeled pumpkin 3 cups granulated sugar 1.5 teaspoons of tahini 1.5 teaspoons of coarsely ground walnuts Peel the pumpkin and slice into thin long pieces. Place the pumpkin in a rectangular baking dish. Sprinkle sugar on it. Cover it with cling film and leave it in the fridge overnight. The next day, cover it with greaseproof paper and bake it in an oven set at 160 degrees for about 25-30 minutes. When it cools, drizzle tahini on it and garnish with walnuts. You can serve the pumpkin dessert with tahini with mixed compote.

1 bunch of purslane 3 tomatoes 1 onion 1~2 green peppers 1 tomato paste red pepper 2 tablespoons of olive oil Salt Sumac Red powdered pepper Clean the purslane and cut into large pieces. Chop the onions, tomatoes and peppers into large pieces and add them to the purslane. Mix olive oil, sumac, salt, red pepper powder in a bowl. Add it to the vegetables. Blend and serve.

2 cups of kidney beans 1 onion 2 carrots 1 potato 1 tomato paste red pepper 1 green bell pepper 1 yellow bell pepper 2 tomatoes 1 tablespoon of tomato paste Half a teaspoon of olive oil 2 cloves of garlic 1/4 bunch of chopped parsley 2 sugar cubes Salt Black pepper 2 glasses of water First, wash the dried kidney beans with plenty of water and boil it lightly. Lightly fry the chopped onion and garlic in olive oil. Add diced carrots, peppers and potatoes and sauté. Peel and chop the tomatoes and add them to the pot with the tomato paste. When the ingredients are soft, add the kidney beans, water, salt, pepper and sugar and let it boil over medium heat. After boiling, cook for 10 minutes on low heat and remove from the stove. Add the chopped parsley on it.

2 zucchini 2 tablespoons of olive oil 200 g curd cheese 1 tomato 1 shallot onion 1 clove of garlic 2 slices of toast bread 4 teaspoons grated Parmesan cheese 1 egg yolk Salt Black pepper Wash the zucchini, cut it in half lengthwise and boil it with enough water to cover it until soft. Remove the seed part with the help of a small spoon and place it on a baking paper lined tray. Toast the toasted breads in the oven grill, back and forth, and after cooling, pulverize in the food processor until crumbly. After peeling the skin and removing the seeds from the tomatoes, cut them into small cubes. Chop the onion very finely and sauté in olive oil. Take the curd cheese in a bowl and mix it by adding grated garlic, tomato, onion, egg yolk, salt, pepper. Set the oven to 190 degrees. Divide the curd cheese mixture among the zucchini. Sprinkle with breadcrumbs and grated Parmesan cheese and bake in the oven until golden brown.