It is also one of the leading cuisines in the world cuisine ranking. Its cultural and local diversity has led to the emergence of many different tastes. The food of the Southeastern Anatolia Region, one of these regions, is also quite diverse and tasty. Usually meat-based dishes are loved and made. Maltahal meat, simit kebab, onion kebab, nesting, eggplant kebab, pods (made with yogurt), Peas (made with yogurt ), pastries, soup, dry fountain, famous for Pistachio baklava, katmer, to billuri, Pistachio salad, are among the delicacies of the southeastern region.
Ingredients
400 GR. THICK CUT
1 LEEK
500 GR. CHERRY TOMATOES
SALT
BLACK PEPPER
OLIVE OIL
For the Pesto:
50 ML WATER
1 BUNCH OF BASIL
1 LEMON
1 CLOVE GARLIC
100 GR. PEELED PISTACCHIO
15 GR. OLD KASHKAVAL CHEESE
50 GR. OLIVE OIL
SALT
Directions
Put olive oil, basil, Pistacchio, grated old hardcheese, garlic, half a lemon zest, salt and pepper in a food processor and mix. Cook the pasta in boiling salted water and strain it. On another side, chop the leeks, saute them with olive oil in the pan, add the tomato, and cook for 10 minutes on low heat with the lid closed. Add the pistachio pesto to the leek and mix it with the pasta we strained. Ready to serve.
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