2 water glasses of Spiral pasta
100 gram Walnut meat
100 gram Shredded kashar cheese
2 Erpiliç Schnitzels
1 coffee cup of Oil
1 desert spoon of Sesame
1 clove of Garlic
Salt
Black pepper
Nutmeg
 

 

Blanch the pasta in boiling water for 10 minutes and drain the water. Heat the oil in a stew pan. First cook the Erpiliç Schnitzel and then add the pasta and continue stirring. Stir cut walnut meats, garlic, nutmeg and roasted sesame in 2 table spoon of olive oil in another pan. Place the Erpiliç Schnitzel and the pasta mix on a plate and add some sauce on it. Add some black pepper on the dish and serve hot.

 

Note: You can cook the same pasta with Erpiliç Drumsticks instead of Erpiliç Schnitzel.

10 Erpiliç Fillet Shish
3 Eggplants
2 Egg Yolks
1 water glass of Bread Crumbs
 

 

Cut the eggplants so as to make rolls and cook in a hot pan until they slightly soften. Blanch the Erpiliç Fillet Shish in salted water and then wrap in the eggplants. Coat them with the whipped egg yolks and then bread crumbs. Fry them in hot oil. Serve with yoghurt sauce and  lavash (thin) bread.

8 Erpiliç Chicken Shish
For side dish:
4 eggplants – roasted and skins are peeled
Half a coffee cup of sesame oil
40 grams shredded kashar cheese
1 table spoon of butter
Half a coffee cup of sunflower seed oil
4 water glasses of milk
1 coffee cup of cream
1 table spoon flour
Sufficient salt
For decoration:
A rosemary branch
 

 

Cook Erpiliç Chicken Shish pieces on butter in a hot pan.
For side dish: Roast the eggplants. Cut them in very thin strips. Put the milk in a saucepan on a cooker. Roast the flour with the oil for side dish in another saucepan. When the flour gets golden color, add milk and stir. Cook the mixture at a low heat while it becomes thick. Add the eggplants. Add salt, kashar cheese and cream and stir it all. Take if off the  cooker, add the sesame seed oil and stir one last time. Serve the Erpiliç Chicken Shish together with the side dish.

5 Potatoes
1 Green apple
2 cloves of Garlic
4 pieces of Erpiliç Chicken Breast
1 water glass of Erpiliç Chicken Broth
5 table spoons of Cream
1 table spoon of Lemon juice
Quarter of a bundle Parsley
Quarter of a bundle Garden rocket
4 Fresh onions
Salt
Black pepper
For the sauce:
Whip thoroughly mayonnaise, cream, salt, lemon juice and black pepper in a bowl
For decoration:
Quarter of a carrot
3 pickled Gherkin
 

 

Peel the skin of the potatoes and cut them in cubic shapes. Do not cut the potatoes in too small pieces, otherwise they are hardened. Put the potatoes in a stew pan, add some salt, one glass of Erpiliç Chicken Broth and water until the level of juice in the pan just passes the ingredients. Boil everything for 10 minutes. You can extend the period depending on the size of the potatoes. Cut the scallions in small pieces. Shred the carrots and the apples. Chop up the garden rockets and mix with the mayonnaise. Cut the garlic and pickled gherkins in very small pieces. Drain the boiled potatoes and put them in a container, pour the mixture you prepared on the potatoes and mix it all. You can shred the apple last if you do not want it color to turn black. Pour the sauce on top. Add the Erpiliç Chicken Breast, which was boiled in another stew pan, and run the kitchen robot until the mixture becomes puree. Decorate with shredded carrot and pickled gherkins before serving.