Welcome to the most exciting Çat Kapı episode ever! Blood (a small piece), tears, pain, sorrow and happiness in this video! Since the hunting ban has been lifted and the fishing season has started, you better not miss this episode. Because we will be watching the last minute surprise made by the fish restaurant under his house for Chef Ferhat. When the chef of the restaurant does not come to work that day, the owner thinks that he will help out of neighborliness and knocks on Chef Ferhat's door and asks him to prepare 10 different appetizers in just 1 hour. Our soft-hearted chef accepts, succumbing to his helpfulness, and by wrapping his hands around each other, talking to the food, forgetting his name from time to time and even complaining about the voice-over to the audience, he creates an epic. He creates 10 different appetizers, each one delicious and determined to steal the show with their taste, along with the fresh fish. It is truly unbelievable. Come on! IDEAL MEZZE RECIPES: 1-) SOUR PEPPER 20 village peppers ½ tea glass of pomegranate syrup ½ tea glass of olive oil 1 teaspoon of salt Preparation: 1. Roast the peppers in a toaster or on the grill. 2. While the peppers are hot, pour salt, pomegranate syrup, and olive oil on them. You can serve the appetizer hot or cold. 2-) CİRİT EZE 1 cup of white cheese 1 cup of curd cheese 1 cup of tulum cheese 1 cup of walnuts 2 cloves of garlic ½ tea glass of olive oil 1 tablespoon of pistachios Preparation: 1. Crush the cheese in a deep bowl. 2. Add the crushed garlic, chopped walnuts, powdered pistachios and olive oil, mix and serve. 3-) ATOM 3 cups strained yogurt 3 cloves of garlic 3 dried hot peppers ½ tea glass of olive oil 1 teaspoon of salt 1 teaspoon of ground red pepper Preparation: 1. Mix the strained yogurt, crushed garlic, and salt and place on a serving plate. 2. Soak the peppers in hot water until they soften. 3. Dry the peppers, remove their seeds, and fry in olive oil. Add ground red pepper as soon as you take them off the stove and add them to the yogurt. 4-) TABBULE 1 bunch of parsley ½ bunch of dill ¼ bunch of fresh mint ½ red pepper ¼ tomato 1 tablespoon of fine bulgur 1 lemon ½ tea glass of olive oil 1 teaspoon of salt Preparation: 1. Finely chop the parsley, dill, and mint. 2. Chop the peppers and tomatoes into small cubes. 3. Add the chopped ingredients, lemon juice, olive oil, and salt to a deep bowl with the bulgur, mix and serve. 5-) ŞAKŞUKA 2 eggplants 1 zucchini 1 carrot 2 tomatoes 2 cloves of garlic ½ tea glass of olive oil For frying; Oil Preparation: 1. Grate the tomatoes, cook with crushed garlic, olive oil and salt over medium heat. 2. Cut the vegetables into cubes. Fry the carrots, eggplants and finally the zucchini in hot oil. 3. Pour the tomato sauce over the fried vegetables, mix and serve. 6-) EGGPLANT WITH TAHINI 2 garden eggplants 4 tablespoons of yogurt 2 cloves of garlic 1 tea glass of tahini Juice of ½ lemon 4 tablespoons of olive oil 1 teaspoon of salt ½ teaspoon of cumin Preparation: 1. Roast the eggplants and peel them. 2. Crush and mix all the ingredients in a deep bowl and serve. 7-) PRACTICAL MUSSELS IN STEW 500 grams of mussels 2 tomatoes 2 cloves of garlic 1 teaspoon of salt ½ tea glass of olive oil 2 spring onions Preparation: 1. Grate the tomatoes, cook with crushed garlic, olive oil and salt over medium heat. 2. Steam the mussels for 4-5 minutes until their color changes. 3. Add tomato sauce on the cooked mussels. Finely chop the spring onions, add to the plate and serve with a little more olive oil. 8-) SHRIMP SALTED 500 grams of shrimp 1 lemon ½ tea glass of olive oil 1 clove of garlic 1 teaspoon of salt ½ bunch of parsley Preparation: 1. Steam the shrimp for 2-3 minutes. 2. Blend the lemon juice, olive oil, garlic and salt in a blender. 3. Finely chop the parsley. 4. You can mix all the ingredients and serve. (You can use a slice or two of red onion for serving.) 9-) MUHAMMARA 1 cup of walnuts 5 slices of dry bread 2 tablespoons of pepper paste 4 tablespoons of pomegranate syrup 2 cloves of crushed garlic 4 tablespoons of olive oil Juice of ¼ lemon To decorate; Walnuts Olive oil Preparation: 1. Blend the dry bread and walnuts. 2. Mix with the remaining ingredients in a deep bowl and make a paste. 3. Sprinkle crushed walnuts on top and drizzle with olive oil when serving. 10-) OLIVE SALAD 2 cups of cocktail olives ½ bunch of parsley ¼ bunch of fresh mint 2 spring onions 1 cup of walnuts 1 tea glass of pomegranate syrup ½ tea glass of olive oil Preparation: 1. Chop all the ingredients into small pieces. 2. You can mix them with olive oil and pomegranate syrup in a deep bowl and serve. To access the products of our kitchen sponsor Vestel used in the Yemek.com kitchen: Vestel Refrigerator: http://bit.ly/2Th0MZe Vestel Built-in Dishwasher: http://bit.ly/2BAtD39 Vestel Built-in Hob: http://bit.ly/2jwAcLK Vestel Built-in Oven: http://bit.ly/2Foac1g Vestel Water Fountain: http://bit.ly/2zAgfdR #balıkseason #ç