LOCAL DISHES ~ Şelale Restaurant ~ Karekodrestaurantmenu.com

GRILLED MEAT DISHES

We cook the lavash in the oven at medium level and the kebab well-done on the stove. Tomatoes and peppers are cut into small pieces, walnut kernels and grated cheddar are combined with the kebab and finally thinned with a knife. The mixture is wrapped in slightly cooked lavash and egg yolk is brushed on the roll. We sprinkle black cumin and sesame seeds on top of the egg and cook the wramp in the oven.

Bulgur pilaf is placed in the middle of the serving plate, and yogurt is close to it. Kayı Kebab taken out of the oven is divided into 7 equal parts and lay on a round plate. Served between the pieces of Kayı Kebab, garnished with sliced tomatoes, cucumbers and peppers.

(Contains total 375kcal, does not contains Gluten !)

The Famous Kayı Kebab of Bilecik (375kcal/contains gluten)

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Inıtially we remove the feathers of the quail or partridge. Meat is smoked and then thoroughly washed and left to dry. It is marinated with garlic, pepper, salt and cooked for 25 minutes. Well-cooked meat, ring shape diced potatoes, tomatoes and julienne cut peppers are placed on a copper tray and baked until incardinated. It needs to be served hot.

(Contains total 230kcal, does not contains Gluten !)

Partridge Kebab / Quail Kebab (230kcal/gluten free)

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We knead the above-mentioned amounts of eggs, water, salt and flour until it reaches the consistency of the dough. It is divided into fist-sized pieces and rolled out with a rolling pin to obtain filo pastry. The filo pastry is cut in a 4-5 cm square shape. The chickpeas soaked the day before and black pepper is mixed and pounded to obtain a mixture. The pieces cut from this mixture are placed in the size of marbles, closed at all four corners and located on a tray that has been covered with oil. The tray is placed in the hot oven and the bottom and top are cooked thoroughly until incardinated. Boiled chicken broth is added to the ravioli and put back into the oven until it dries half of the water.

Traditionally all kinds of Turkish ravioli are served with garlic yogurt and heated butter, ground pepper mixture on top of it. Optionally you may add a sauce that contains tomato paste, vegetable oil and half a glass of water are combined.

Finally, parsley leaves are poured all over the ravioli.

It needs to be served hot!

(Contains 338kcal and contains Gluten!)

Chickpeas Ravioli (338kcal/contains gluten)

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First of all, we soak the aubergines in saltwater and remove their bitterness, then we cut the potatoes and eggplants into cubes and fry them in hot oil. We melt the butter in a saucepan and fry the finely chopped onions until incardinated. The meat, eggplant, potatoes, salt is added to the pot, and meat is cooked until it releases its water. The cooked mixture is transferred to an earthenware pot.

In a separate bowl, the flour and butter are fried, cold milk and salt are added to it, and it is cooked by mixing until it reaches the consistency of pudding. The sauce is poured over the casserole and garnished with cheddar cheese. The casserole is placed in a preheated 190-degree oven. It is cooked until caramelized

(Contains 205kcal , does not contains Gluten !)

Bilecik's Casserole (205kcal/gluten free)

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We initially prepare the stuffing. The butter is melted in the pan and finely chopped onion and minced meat are fried. The eggs and baking soda are scrambled in a bowl, salt and flour are added to them in order to have a smooth, soft dough. The dough is divided into 4 parts, each part rolls out as a filo pastry and cut into 4 cm squares. Stuffing is put in the middle of the cut dough and it is closed as an amulet and located on the tray. The dough is boiled in salted water for 10 minutes. Crushed garlic is combined with the yogurt and it is spread over the dough. Heated butter is poured over as a garnish.

(Contains 560kcal, contains Gluten !)

Piruhi (560kcal/contains gluten)

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