Main Course

6 Erpiliç Chicken Drumsticks
1 Carrot, cut in medium size cubes
8 Pickled gherkins
1 Medium size onion, fine cut or shredded
1 teaspoon of Salt
Half a teaspoon of Curry
Half a teaspoon of Cumin
Half a teaspoon of Red pepper
1.5 glass of Hot water
Parsley, preferably fine cut
2 teaspoons of Olive oil
 

 

Cut the Erpiliç Chicken Drumsticks, carrot, onions and pickled gherkins in finger shapes. Sauté the Erpiliç Chicken Drumsticks, carrot, onions, olive oil and the seasonings in a large container. Add the pickled gherkins and continue sautéing. Finally add hot water.  You can add parsley depending on your preference. Serve the dish hot.

6 Erpiliç Chicken Drumsticks
10 Pearl onions
1 Carrot
3 Potatoes
10 Brussels sprouts
5 cloves of Garlic
Olive oil
Oregano
Flaked red pepper
Black pepper
1 tea glass of Milk
 

 

Coat the Erpiliç Drumsticks with salt, flaked red pepper, oregano and olive oil. Peel the potatoes and cut in cubic shapes. Peel the carrot and cut into four in thin long pieces. Add all other vegetables in the stew pan where the Erpiliç Drumsticks are, mix it all. Fill the mixture in a roasting bag and cook it in the oven for 40 minutes.

1 tea glass of Chickpeas
4 artichoke Cores
2 pieces of Erpiliç Schnitzel
1 tea glass of Cream
100 gram Shredded kashar cheese
Sufficient quantity of Powdered red pepper
1 clove of Garlic
4 -5 drops of Lemon juice
1 Egg yolk
Olive oil
Salt
Black pepper
Nutmeg
 

 

Shred nutmeg on Erpiliç Schnitzels and sauté on a hot pan. Add the boiled chickpeas and continue sautéing. Complete this process by adding one pinch of salt. Add the olive oil, crushed garlic, lemon juice and the black pepper, and mix it all. In another container, mix the cream, egg yolk and shredded kashar cheese. Put the mixture with chickpeas and Erpiliç on the core of the artichoke then top everything with the kashar cheese mixture. Cook it in a 180 pre-heated oven until the top part is roasted.  This may take about 30 minutes. Sprinkle some powdered red pepper before serving.

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.

1 Erpiliç Chicken Breast
1 small handful of Rosemary
1 small handful of Basil
1 small handful of fresh mint Fresh Mint
1 small handful of Pearl onion
Half a tea glass of Bread crumbs
2 tablespoon of Olive oil
For stuffing vegetable:
1 Carrot Red beet (wrapped in aluminum folio and roasted in oven)
1 Carrot
Half a potato
1 table spoon of Olive oil
Powdered red pepper and other seasonings depending on the taste
Salt and black pepper
 

 

Cut open the Erpiliç Chicken Breast using a fillet knife. Mix the thin sliced fresh rosemary, basil, mint, onion, vegetable, seasonings, bread crumbs, olive oil, salt and black pepper. Put some of this mixture on the middle of the chicken and wrap in roll shape. Wrap it first in stretch film and then aluminum folio, and blanch it in boiling water for about 20 minutes. Cut the red beet, potatoes and carrot in equal pieces, and then blanch them in boiling water in another stew pan. Sauté it adding olive oil, salt and black pepper. Slice the cooked Erpiliç Chicken Stuffing and serve with vegetables.

6 Erpiliç Thighs For Grills
1 Teaspoon Oregano
2 Table Spoon Olive Oil
1 Teaspoon Black Pepper
1 Teaspoon Flaked Red Pepper
1 Bowl Soy Beans
2 Carrots
 

 

Blanch Erpiliç Thigh For Grill meats in a stew pan. In another container, mix the olive oil with the seasonings. Coat the  Erpiliç Thigh meats For Grill thoroughly in this mixture, then roast them in a 200 degree oven for 15 - 20 minutes. Serve hot. Keep the soy beans  in hot water for 10 minutes. Shred the carrots. Add olive oil and salt and mix it all. Serve the mixture together with the Erpiliç Thigh meats For Grill just taken out of the oven.

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.

750 gram Erpiliç Chicken Breast
2 Eggplants
2 Tomatoes
2 Long green peppers
2-3 Onions
4-5 piece Cloves of garlic
Black pepper
Salt
Red pepper
Fresh oregano
 

 

Peel the skins of all vegetables. Cut them into small pieces and then put in a stew pot. Add the Erpiliç Chicken Breast cut in small cubic pieces into the stew pot. Then add salt, black pepper and red pepper. Cover it with an aluminum folio. Cook it in the oven for 40 minutes. Decorate with fresh oregano and serve.

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.