Central Anatolia Region crowns its historical and cultural heritage with a rich cuisine. It is possible to find many dishes from the Hittites in the Central Anatolian Cuisine, which dates back to ancient times. Okra soup, arab vaccinated meat, bread test kebab oiling and kayseri ravioli are among the dishes of the region.
Ingredients
300 GR. ALETRIA PASTA
1 ONION
1 CARROT
1 CELERY STALK
500 GR BEEF MEAT (GREASY)
200 ML VEGETABLE BROTH
2 BUNCHES OF FRESH ROSEMARY
100 GR KASHKAVAL CHEESE
50 GR. GRATED OLD KASHKAVAL CHEESE
OLIVE OIL
BLACK PEPPER
SALT
For the Fondue:
250 GR. MILK
150 GR. RAW CHEESE
NUTMEG
BLACK PEPPER
SALT
Directions
Saute the onion, carrot and celery stalk in butter and add rosemary and garlic. After 5 minutes add the minced meat and cook it for 20 minutes. On the other side, we grate the cheese for the fondue. When adding milk to the saucepan and heating it up, add the cheeses, add salt, pepper and nutmeg, and prepare the fondue. Add the fresh kashkaval cheese and the old kashkaval cheese into the sauce of minced meat. Meanwhile, throw the pasta into boiling salted water, cook it, strain it and add it to the mince mixture. Butter the baking dish and put the prepared pasta into it. Add cheese fondue and one more layer of pasta and fondue on top. Cover the whole dish with cheese grater and bake in the preheated oven until golden brown and serve.
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