Recipes

[High Priestess Lydia]

By popular request after a conversation regarding contact lenses for the eyes. (You had to be there, lol.)

Feel free to add any recipes you want to this thread.


This is a copy-paste, you can make adjustments as you want.

Lentil Soup

Ingredients
1 medium yellow onion
1 fennel bulb
2 large carrots
1 clove garlic
¼ cup olive oil
1 ½ cups dry brown or green lentils
28-ounce can diced fire roasted tomatoes
1 quart vegetable broth
1 cup water
1 teaspoon salt
1 tablespoon paprika
1 tablespoon dried oregano
3 cups baby spinach (or chopped standard spinach)


Instructions:

Dice the onion. Dice the fennel. Peel and dice the carrots. Grate the garlic and set aside to stir in once the soup is cooked.

In a large pot, heat the olive oil over medium heat. Add the onion and fennel and sauté for 6 to 7 minutes until translucent. Add the carrots, lentils, tomatoes, broth, water, salt, paprika, and oregano. [My note: I actually add onion etc with the water, since it boils and cooks, instead of frying it first which might overcook it. And I don't add all that oil.]

Bring to a simmer. Simmer for 22 to 25 minutes until the lentils are tender [if they are pink or red lentils], stirring occasionally. [My note: brown and green lentils take 45 minutes to cook. Buy the time they finish cooking, the water is a perfect consistency, not too liquidy.]

Stir in the spinach and grated garlic, and allow it to rest for 5 minutes before serving. Taste and season with additional salt and fresh ground pepper as necessary. Serve immediately. Stores refrigerated for up to 4 days and frozen for 3 to 4 months.

[My note: This freezes perfectly! I take it out, reheat, and the texture and taste is exactly as it was fresh.]

 

[Ayleth [TG]]

Thank you High Priestess! I'm now seeing lentil soup with...refreshed eyes

 

[Aleksios]

You guys must try this traditional Turkish food; https://tarifmotoru.com/recipe/mother-daughter-soup/

You will thank me later.

 

[Ol argedco luciftias]

"High Priestess Lydia, our most beautiful sister."

Beautiful meant in a Spiritual way. This is the way that the words appeared in my mind.

 

[Aleksios]

Lentil can be my favorite hot soup.

 

[hailourtruegod]

Lentils is in my short list of soups I like. Me and the gf are looking into this recipe now.

Thank you, High Priestess, our beloved sister.

 

[Peacock123]

a quick and easy soup i make is chicken powdered stock with some eggs beatup into the stock once its boiling, i like to add some powdered cheese and sriracha to the eggs as well, its really nice in colder weather days, its not the healthiest meal but for something quick and easy its very tasty.

 

[Black Magic]

You guys must try this traditional Turkish food; https://tarifmotoru.com/recipe/mother-daughter-soup/

You will thank me later.

Are u Turkish? If u are, I wonder if u know what Kashk, kishk or qurt means, if u know that I can recommend u to try that with bitter chocolate, it's perfect balance of salt dry milk and bitterness of chocolate and a bit sweet

 

[Wotanwarrior]

It's recommended to soak the lentils in water for 3 or 4 hours before cooking them. You'll know they're ready when they've increased in size as they absorb the water.
In my country, it's typical to add some kind of meat like ham or chorizo.

 

[Akira666 • Φωτεινή]

I LOVE LENTIL SOUP.

Thank you, High Priestess Lydia

 

[Lysander Florian Thornis]

Greetings to You, My Zevic Siblings.

First of all, I would like to thank our High Priestess Lydia for creating this thread. I've been dreaming of a thread where recipes could be shared for a long time, and I'm happy that this dream has come true.

I will also be sharing my previously shared recipes here again.

Today, I will share with you the recipe for pepeçura, a geographically protected dessert from Rize, Türkiye, which I previously made in my faculty's kitchen. However, instead of the recipe given to me by my professor, I will share a more traditional recipe. Since this recipe requires the use of natural grape juice, I will explain how to obtain it.

Pepeçura

Ingredients:
1 liter black grape juice.
1 cup granulated sugar.
2 tablespoons finely sifted corn flour.

Preparation:
1) Add granulated sugar and corn flour to the grape juice and boil while stirring constantly.
2) As soon as the mixture thickens and becomes concentrated, remove from the heat and portion into suitable bowls.
3) After the bowls and mixture have cooled slightly, the desserts are placed in the refrigerator and served after chilling for 3 hours.

How to make black grape juice?

Ingredients:

2 kilos of black grapes.

Preparation:

1) First, rinse the grapes in water and place them in a pot with their stems.

2) Mash them thoroughly using a potato masher.

3) Boil them with the pulp for 15 minutes over low heat.

4) Strain the boiled mixture through a sieve.

5) And bravo, you have obtained grape juice. You can consume it as a drink or make pepeçura .

Enjoy your meal.

Good Night.

 

[I.Am.Radiant]

By popular request after a conversation regarding contact lenses for the eyes. (You had to be there, lol.)

Feel free to add any recipes you want to this thread.


This is a copy-paste, you can make adjustments as you want.

Lentil Soup

Ingredients
1 medium yellow onion
1 fennel bulb
2 large carrots
1 clove garlic
¼ cup olive oil
1 ½ cups dry brown or green lentils
28-ounce can diced fire roasted tomatoes
1 quart vegetable broth
1 cup water
1 teaspoon salt
1 tablespoon paprika
1 tablespoon dried oregano
3 cups baby spinach (or chopped standard spinach)


Instructions:

Dice the onion. Dice the fennel. Peel and dice the carrots. Grate the garlic and set aside to stir in once the soup is cooked.

In a large pot, heat the olive oil over medium heat. Add the onion and fennel and sauté for 6 to 7 minutes until translucent. Add the carrots, lentils, tomatoes, broth, water, salt, paprika, and oregano. [My note: I actually add onion etc with the water, since it boils and cooks, instead of frying it first which might overcook it. And I don't add all that oil.]

Bring to a simmer. Simmer for 22 to 25 minutes until the lentils are tender [if they are pink or red lentils], stirring occasionally. [My note: brown and green lentils take 45 minutes to cook. Buy the time they finish cooking, the water is a perfect consistency, not too liquidy.]

Stir in the spinach and grated garlic, and allow it to rest for 5 minutes before serving. Taste and season with additional salt and fresh ground pepper as necessary. Serve immediately. Stores refrigerated for up to 4 days and frozen for 3 to 4 months.

[My note: This freezes perfectly! I take it out, reheat, and the texture and taste is exactly as it was fresh.]

Yum! Going to try this for sure

 

[Lysander Florian Thornis]

Greetings to you, Zevic Siblings.

Today I'm going to give you a recipe for chicken broth soup. You can make and consume this recipe when you're sick. It's really beneficial. It will be especially helpful if you have bone pain or fatigue.

Chicken broth soup.

Ingredients:

Vermicelli (tel şehriye) – 100 g
Riviera olive oil – 30 ml
Whole chicken – ½ piece
Chicken stock or cold water – 1.5 L
Onion – 40 g
Leek – 40 g
Celery stalk – 40 g
Carrot – 40 g
Bouquet Garni (Bay leaf – 1 piece, Blackpeppercorns – 4 pieces, Fresh thyme – 2 sprigs, Parsley stems – 4 pieces)
Salt – to taste
Egg yolk – 1 piece
Lemon – ¼–½ piece

Instructions:

Place the chicken, mirepoix, and bouquet garni into a pot. Add the water and bring to a boil. Reduce the heat and continuously skim off the foam. Simmer until the chicken is cooked.

Once cooked, strain the stock and shred the chicken. Reserve the broth.

In a soup pot, heat the olive oil and sauté the vermicelli until lightly browned.

Add the chicken stock.

When it reaches a boil, add the shredded chicken. Reduce the heat and cook until the vermicelli softens.

Adjust the seasoning with salt and pepper.

To prepare the liaison, mix the egg yolk and lemon juice. Temper it with a little hot soup, then slowly add it to the soup while stirring

And it's ready. You can even add some mint, chili flakes, and black pepper and enjoy it.

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Have a nive day.

 

[Akira666 • Φωτεινή]

I love these recipes: we really needed a place to share them

 

[Lysander Florian Thornis]

Greetings to you, Zevic Siblings.

Today I wanted to share another recipe, and I decided to share the Hünkâr Beğendi recipe with you. This is one of my favorite dishes. I hope you like it.

Hünkâr Beğendi

Ingredients

For the meat:

500 g lamb cubes
1 tablespoon clarified butter
2 onions, large, finely chopped
1½ cups beef stock

For the beğendi (eggplant purée):

1 kg eggplants
1 tablespoon flour
50 g butter
2 cups milk
½ coffee cup grated kasar cheese
1 teaspoon salt


İnstructions

for the meat:

1. Heat the butter in a pot. Fry the meat until lightly browned and remove from the pot.

2. In the remaining fat, sauté the onions. Add the meat back in and cover the pot.

3. Cook over low heat until the meat becomes tender. As the liquid reduces, add hot beef stock 2–3 times. Adjust the salt. Serve together with the beğendi.


for Beğendi (Eggplant Purée)

Roast the eggplants over charcoal, on a grill, or in the oven until fully cooked. Peel the skins, soak them in lemon water for 20 minutes to keep their color light, then drain and mash with a wooden spoon.

In a pan, sauté the flour in butter over low heat without browning (white roux). Add the eggplants and mix well while mashing.

Add the cold milk and salt.

Cook while stirring until it reaches a thick purée consistency. Add the cheese, mix well, and remove from heat.