GAZİANTEP YUVALAMA/CONTEST ANNOUNCEMENT/COOKİNG CHALLENGE-COOK YOUR TRADITIONAL DISH

Hello to everyone!
My sharing with you today will be for the local food competition of the steem women club. I live in Gaziantep, which is a gastronomy city in the world. And I will share a dish from the region of this place. It is a dish that requires a lot of effort and it is a type of food that is eaten and loved as much as it tastes. It is mostly cooked in every Gaziantep house on the first day of the feast. Never say soup. The reason why I chose this is yuvalama, which is a dish I like very much. Then let's move on to the ingredients of our meal.

MATERIALS REQUIRED FOR YUVALAMA:

• 1 cup of round rice
• 1 tea glass of semolina
• 200 gr meat
• 1 medium onion
• 1 teaspoon of black pepper
• 1 teaspoon of salt
• 1 egg
• 300 gr cubed meat
• Boiled chickpeas up to 1 bowl
• 900 gr strained yogurt

FABRICATION:

First, we add 1 glass of round rice, 1 tea glass of semolina, 200 g of meat, 1 chopped onion, 1 teaspoon of black pepper and 1 teaspoon of salt into the hollow copper bowl, mix well and knead for 5 minutes.

Break 1 egg into it and knead once more. And we grind it with a meat mill machine 2 times in medium fineness. Then we rest for 10 minutes.

With the help of a saucepan, we boil 300 g of chopped meat in water. Since I had chickpeas that I had previously boiled and put in the freezer, I evaluated it. If you don't have it either, you have to boil it with water. Let's move on to the rounding process until this is done.

We put an ice pack on it to prevent it from drying out. We lightly lubricate our hands and tear them off piece by piece and shape them into thick threads. Cut it slightly smaller than the size of chickpeas. And we roll it in our hands. We always lubricate our hands without giving them a chance to dry.

After rolling them all, we put water in the pot and boil, then put the strainer on it. The reason why we boil it directly in water is steam cooking in order not to lose its vitamin value. We cook in steam for 10-15 minutes on average. If you wish, you can cool it this way and put it in the freezer and make it ready whenever you want.

We add our chickpeas to the ready meat. Then we add the rounds that we have steamed. After cooking for 10 minutes in this way, we first heat the yoghurt and break 1 egg into it (in order not to cut it) and combine it with our meat and chickpeas.
For the topping, we heat up half a tea glass of oil first, turn off the stove and add our mint on it and add it to the plates. Have fun right now.

@ispin
@gulfuren
@uzercanan

Thank you for taking your precious time to read my article.

I wish you all happy, peaceful and healthy days.