Today is the big day! Because we objectively evaluated 3 different appetizer recipes with our jury, including Burak's Muhammara, Furkan's Mushroom Kokorechi, Refika's Mütebbeli. Our 3 favorite perfect appetizer recipes are at your service with the contributions of @Selpak! Please indicate your winner in the comments???? #EnİyisiSelpakKullan #meze #mezetarifi #mütebbel #kokoreç #muhammara #mezetarifleri #mezeceşitleri #mütebbeltarifi #muhammaratarifi #mushroomkokoreç Join this channel to benefit from the privileges: / @refikaninmutfagi Mütebbel 3 large eggplants 3 tablespoons of tahini 5 tablespoons (heaping) yogurt, 250 g 2 handfuls of pistachios, 35 g 1.5 tablespoons of butter 3 tablespoons of olive oil 3 sprigs of parsley Half a teaspoon of chili pepper 2.5 teaspoons of salt 2 cloves of garlic Peel of half a lemon • Pierce the eggplants thinly with the tip of a knife so that they can cook easily without bursting. Roast them on an ember machine if you have one, or on the stove until they soften. • Put the roasted eggplants in a rectangular bowl and cover it. This way, the sweaty eggplants will be easily peeled off. Puree the insides of the eggplants you have peeled on a cutting board with your knife. • Put a small pan on the stove and heat it up, add 1.5 tablespoons of butter and 3 tablespoons of olive oil. When the oil is hot, add 2 handfuls of roughly chopped pistachios and fry. Set aside 1/3 of the roasted pistachios to serve later. • Add the mashed eggplants, 2 pureed garlic cloves, 1 teaspoon of salt to the peanuts, and sauté for a while. • In a bowl, mix 250 grams, approximately 5 heaping tablespoons of yogurt, 3 tablespoons of tahini and 1.5 teaspoons of salt thoroughly. • Turn off the heat of the eggplants and after the initial high heat of the pan has passed, add the yogurt mixture to the pan, mix well and place on your serving plate. • Drizzle some olive oil over your appetizer to serve. • Finally, sprinkle half a teaspoon of red pepper flakes, the zest of half a lemon, 3 sprigs of parsley and the pistachios you set aside over the mütebbelen and serve. Muhammara 3 handfuls of walnuts 2 cloves of garlic 3 slices of bread crumbs 3 tablespoons of pepper paste 3 tablespoons of tomato paste 1 teaspoon of cumin Juice of half a lemon Ginger the size of a walnut • Put 3 slices of bread crumbs and 2 cloves of garlic in a food processor and grind. Then add 3 handfuls of walnuts and crush them by pushing and pulling. • Squeeze 3 tablespoons of tomato paste, 3 tablespoons of pepper paste, 1 teaspoon of cumin, and the juice of half a lemon and mix well. You can add salt according to the saltiness of the paste. • Finally, grate fresh ginger the size of a walnut, squeeze the remaining residue with your fingers to make sure the water is gone. Do not add the very fibrous part of the ginger to the muhammara, but add the fleshy part. • Mix the muhammara mixture well. You can serve by sprinkling olive oil, zaatar and thyme on top. Mushroom Kokorec 400 gr mushroom 2 slices tomato Half onion Half village pepper 2 cloves of garlic 1 loaf of bread 1 teaspoon of red pepper powder 1 teaspoon of salt 1 teaspoon of red pepper flakes 1 teaspoon of cumin 1 teaspoon of thyme 2 tablespoons of butter 2 tablespoons of olive oil • Put a large, preferably cast iron pan on the stove, turn on the heat, then pour 2 tablespoons of olive oil. Cut the mushrooms in half lengthwise and roast them in the heated pan. Do not overfill the pan so that the mushrooms do not release their water. • Put the well-roasted mushrooms on a cutting board, armor them with a sharp knife and obtain small pieces. Put the chopped mushrooms back into the pan and continue roasting. • Finely chop half an onion, half village pepper and 2 cloves of garlic, first roast 2 slices of tomato in the pan for 2 minutes. Then cut them into cubes and add them to the mushrooms roasted with onion, garlic and peppers. • Add one teaspoon of red pepper powder, salt and one teaspoon each of red pepper flakes, cumin and thyme and mix. Finally, add 2 tablespoons of butter and dip the sliced ​​bread on top. • Fill the insides of the bread using a spoon. If you remember me when you make kokoreç with mushrooms and eat it with pleasure, there is no one happier than me. Bon appetit in advance! ►To subscribe to our channel: http://bit.ly/RefikaninYemekOkulu ►Our English Channel: / refika ►Our Etsy Page for International Purchases: https://etsy.me/32ShQwL ► Our Etsy Store for International Purchases: https://etsy.me/32ShQwL To follow what's going on in our kitchen and at our Cooking School more closely; ►Facebook: / refikaninmutfagi ►Instagram: / refikabirgul ►Twitter: / refikabirgul ►Website: https://www.refikaninmutfagi.com ►For the handmade, eye-catching beauties we use in our kitchen: https://goo.gl/0aKsMW