Çat Kapı is back with its New Year's special episode! CHICKEN WITH MUSHROOMS AND ORANGE SAUCE: 6 boneless chicken thighs 3 cloves of garlic 3 tbsp olive oil 1/2 cup tomato puree 1 tsp red pepper flakes 1 tsp curry 1 tsp red pepper powder 200 g oyster mushrooms 3 tbsp olive oil 1 clove of garlic Juice of 1/2 orange 1 tbsp butter 2 tbsp oil Juice of 1/2 orange Juice of 1/2 lemon 2 triangles of phyllo dough Preparation: Mix the chicken with the crushed garlic, olive oil, tomato puree, red pepper flakes, curry and red pepper powder. Cook in the air fryer at 300 degrees for 20-25 minutes. Sauté the coarsely chopped mushrooms in a medium pan with the olive oil and garlic over high heat until the outsides start to color. Add the orange juice and cook for another 1-2 minutes until no liquid remains in the pan, then turn off the stove. For the sauce, boil butter, olive oil, orange juice and lemon juice in a pan until it reaches a thick consistency. Add the spices, mix and remove from heat. Place mushrooms on the bottom of a serving plate, then pour the chicken and sauce over it. Sprinkle the pieces of yufka that you have fried in liquid oil on the plate in large pieces and serve. HAYDARİ WITH PICKLES: 4 tbsp yogurt 4 tbsp curd cheese (or white cheese) 1/4 bunch dill 10 gherkins 3 tbsp olive oil 2 tbsp pickle juice 1 pinch salt Preparation: Mix the yogurt, cheese, pickle juice, olive oil and salt by mashing them with a fork. Cut the pickles into small cubes and finely chop the dill, add to the mixture and mix. After placing on a serving plate, you can decorate with olive oil and dill if you wish and serve. PEAR SALAD: 1 pear 2 cucumbers 1/2 bunch of parsley 1/2 bunch of basil 1/2 bunch of arugula 1/2 bunch of basil 4 tbsp pomegranate 4 tbsp olive oil 3 tbsp pickle juice 1 pinch salt Preparation: Cut the pear and cucumber into very thin slices with a mandolin or knife. Cut all the greens into large pieces. Put all the chopped ingredients and the pomegranates in a bowl. Prepare the sauce by mixing the olive oil, pickle juice and salt in a small bowl. Pour the sauce over the salad ingredients, mix and serve. BARLEY RISOTTO: 6 tbsp olive oil 1 onion 2 cloves of garlic 1 zucchini 1 tbsp peas (boiled) 4 handfuls of barley noodles 1 tsp salt 1 pinch black pepper 2 tbsp hot water 1 tbsp butter 1 pinch dill 1 pinch parsley 1 pinch basil leaves Lemon zest Preparation: Chop the onion and zucchini into pea-sized pieces. Put the olive oil in a large pan and sauté the onion and crushed garlic with salt over high heat until they soften. When the onions soften, add the zucchini and peas and cook for another 2-3 minutes. Add the barley noodles, continue sautéing until the noodles are heated through and add the hot water. You can add hot water if needed until the noodles absorb the water and become soft to the touch. Add black pepper and butter and mix. Garnish the plate with fresh herbs and lemon zest. FAKE QUESADILLA: 1 carrot 1/2 zucchini 2 leeks 2 cloves of garlic 1 red pepper 1 soup bowl of cabbage (chopped) 200 g ground meat 4 tbsp tomato puree Juice of 1/2 orange 1 tsp salt 1/2 tsp black pepper 4 tbsp olive oil 2 tandoori lavash 4 slices of kashar cheese 4 tbsp olive oil 1 clove of garlic 1 tsp thyme 1 pinch salt 1 pinch black pepper Preparation: Grate the carrots, zucchini and leeks. Chop the pepper into thin and small pieces. Crush the garlic. For the filling, fry the ground meat in olive oil in a large pan. When the ground meat takes on color, add all the vegetables and fry until the water evaporates. Finally, add the spices, orange juice and tomato puree and cook until it becomes a thick mixture. On a baking tray lined with baking paper, lay one of the tandoori lavash sheets, spread the filling on it and divide and sprinkle the cheeses with your hands. Press the other lavash sheet on the filling. Mix the olive oil, crushed garlic, thyme, salt and black pepper in a bowl, spread it on the lavash and bake in a 200 degree oven for 10-15 minutes until golden brown. Slice the quesadilla into slices and serve hot. TRABZON DATE SUPANGLE 1/2 piece of cocoa sponge cake 1/2 cup milk 3 persimmon dates 2 small packages of hot chocolate mix ½ tsp cinnamon 1 orange zest 1/2 cup peanuts 1/4 tsp cinnamon 1/4 tsp allspice 1 pinch grated nutmeg 2 tbsp granulated sugar Preparation: Cut the sponge cake into cubes. Soak half of it with milk and dry the other half in an oven preheated to 160 degrees for 7-8 minutes. Mix the peanuts with cinnamon, allspice, grated nutmeg and granulated sugar and heat on low heat until the sugar melts. After the sugar melts, stir with a wooden spoon, remove from the stove and transfer to a bowl. After it cools, crush it in a mortar until it forms large and small pieces. Peel the persimmons and put them in a food processor. Add the hot chocolate mixture and cinnamon on top and process in a food processor. Arrange the cakes soaked in milk at the bottom of the serving bowls. Add the persimmons mixture on top and grate the orange peel. Add the crispy sponge cake and peanut pieces and serve after it cools. #çatkapı