Preparation;

Dry beans are soaked the night before.

Preparation;

The next day the beans are boiled.
Finely sliced onion is roasted in olive oil and butter.
Add grated tomato, crushed red pepper, and salt to the onions and continue roasting.
Add tomato paste and roast for a while more.
Add the boiled and drained beans and water so that the water does not exceed the top of the dish, and let it cook.
Add sliced garlic and lemon juice for 10 minutes when the dish thickens before switching off the stove and turning off the heat.
Thus, the dish is ready to serve.

Ingredients for 8-10 persons;

500 gr shelled dried beans
Four tablespoons of butter
Four tablespoons of olive oil
Three tablespoons of tomato paste
Six medium-sized onions
Four medium-sized tomatoes
Two tablespoons of red chili powder
Two teaspoons of salt
Two lemons (optional)
One head of garlic

Preliminary Preparation;

Soak 1 cup of chickpeas the night before and boil them for use on the day of the meal.

Peel the chickpeas without washing, peel them with dry hands, and chop them with a knife. Chopping in this way is acceptable. Blend the chopped gourds with lemon juice and wash them with plenty of water until their slipperiness is removed.

Preparation; 

Put the meat into the heated pot and roast until the water is absorbed. Add butter and olive oil to the cooked meat, roast for a while, and add finely chopped onions. When the onions turn pink, add grated tomatoes and burn more. Add tomato paste and red pepper and continue roasting. Add salt and approximately six glasses of water and cook until the meat softens. After softening the beef, add boiled chickpeas, boiled chickpeas, and lemon juice and let it cook over normal heat. After the glevizler becomes soft, remove the dish from the stove and serve.

Ingredients for 6-8 persons;

1,5 Kg Göleviz
1 Water B. Boiled Chickpeas
500 Gr Bone-in Meat or Cube Meat
3 tbsp tomato paste
Three pieces of medium-sized tomato
Two slices of medium size onion
3 Lemon
3 tbsp butter
4 Tbsp. olive oil
1 Sweet K. Red Pepper
2 Dessert K. Salt

Preliminary Preparation;

The chickpeas to be used are soaked the night before and are prepared to be used on the day of the meal. On the feast day, the aubergines are thrown into the boiling water and boiled until they soften.

Preparation;

The minced meat is roasted in a heated pot, and when the water is absorbed, olive oil and butter are added, and the roasting process is continued. Add finely chopped onion to the roasted minced meat, and after the onions turn pink, add grated tomato and continue roasting for a while more. Add tomato paste, red chili powder, boiled aubergines, and chickpeas into the roasted mixture, and add enough water to cover the aubergines and let it boil. Add shallots and garlic cloves to the boiling mixture. When the dish starts to thicken, 10 minutes before removing the word from the stove, add lemon juice and complete the cooking process.

Ingredients for eight persons;

350 gr dried aubergine
200 g minced meat
Four tablespoons of butter
Four tablespoons of olive oil
Four medium-sized onions
Four medium-sized tomatoes
One head of garlic
200 g shallots
Four tablespoons of tomato paste
Two tablespoons of red pepper
One water glass of boiled chickpeas
One lemon

Tip;

ToDried aubergines should not be washed before boiling; if they are washed, they will not cook. Prevent the shallots from coming out of the shallots during cooking; mark + sign with the tip of the peeled shallots with the side of a knife. In addition, after the onions and garlic are added to the dish, the pot's lid should be left open so that the intense smell of onion and garlic does not pass into the container.

Preliminary Preparation;

Fresh beans and kidney beans are sorted and washed.

Preparation;

Put the small chopped onions, grated tomato, tomato paste, red pepper, vegetable oil, kidney beans, and beans into the pot and let them roast.
Add water and salt to the roasted dish so it does not exceed the beans and leaves it to cook. Garlic can also be added when it is close to cooking. The word is ready to serve.

Ingredients for six persons;

500 gr green beans
500 g kidney beans
Three medium-sized onions
Five medium-sized tomatoes
Three tablespoons of tomato paste
One tablespoon of red chili powder
One water glass of oil
Three cloves of Sanmsak
One teaspoon salt

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