I prepared the last iftar menu of the holy month of Ramadan.
I will use whole chickens to make boiled chicken
chickens are a bit fluffy so i walk them over the fire
I’m tearing apart chickens by separating them from their joints
bone-in chickens will be cooked
you can cut a chicken into 15 pieces
80 pieces of chicken for 40 people
add to the pot to wash the chickens
add salt and boiling water
wait for it to boil
After boiling for 10 minutes, remove the chickens without water
do not use dirty water
chop the carrots
a few onions
add sunflower oil to the pot
add carrots and onions
sugar
black pepper
cumin
powdered ginger
oregano
wheat flour
boiling water
a handful of garlic
chop the potatoes coarsely
divide by two or four
add potatoes cook for 10 minutes
place the chickens in the deep wide tray
add potatoes and carrots
add food juice
bake in the oven for 30 minutes
chicken stew ready to serve
to make bulgur pilaf with green lentils
boil green lentils
a bowl of bulgur 3 kilograms
Add sunflower oil and margarine to a large saucepan.
wait for the oil to heat up and add the bulgur
meat bouillon
black pepper and cayenne pepper
some roasted potatoes and carrots were more than the previous meal
Add boiling water after adding salt. For 1 cup of bulgur, I use 2 cups of boiling water. Cook until the water is completely absorbed.
After draining the water, mix it and let the food rest again
After resting for 1 hour, bulgur pilaf is ready to serve.
After adding it to the steel container, I place it on a hot bain-marie and the food is waiting there hot.
add oil and flour for tomato-free tomato soup
roast the flour and oil
black pepper
tomato paste
tomato paste should not be sour, use freshly opened canned tomato paste
add boiling water
add salt and sugar
add cold milk and ready to serve
Kemalpasa dessert
I use a ready-made dessert only hot syrup will be added
if you want to make it at home
2 cups of flour Half a teaspoon of baking soda
2 eggs 5 tablespoons margarine
Dough is prepared with 250 g of unsalted fresh white cheese and fried in the oven.
Sherbet with 2 kilograms of sugar and 3 kilograms of water
you can give it a little caramel look by burning the sugar lightly.
After boiling for 5 minutes, add it to the kemal pasha desserts.
Let it boil for a bit and then close the lid and wait for it to absorb the syrup in the hot oven.
You can serve after cooling.
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