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THE ULTIMATE HOTEL GUIDE TO FETHIYE
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Knead all the Kofte ingredients. Create balls a bit larger than hazelnuts. Place them on the oven tray. Grill for about 4-5 minutes, stirring a few times. Do not burn! Meanwhile saute the onion with butter
Remove the orange slices from each half and discard the membranes*. Mix the orange pieces with pilaf, shrimp, raisins and almonds in a bowl. Whisk all the sauce ingredients and toss with the pilaf.
Season the fish with salt and pepper. Cut some parchment paper. Place the fish in the middle of it. Spread olive oil all over with your hands. Arrange tomato slices, cubanelle pepper,
Put the meat, peeled whole onion and carrot in 3 litres of water. Cover and cook on low heat for 2 hours until the meat is well tender. Take the meat out and tear it into very small pieces. Put them back into the stock.
Beat margarine and sugar until soft. Gradually add all ingredients. Bake for 1 hour in greased loaf tin in moderate oven, Gas Mark 4. Combine juice of 2 lemons with 1 tablespoon of castor sugar.
Peel and coarsely grate the courgettes. Sprinkle with salt, add the egg and beat well to mix. Let stand for about 20 minutes. Add the chopped dill, mix in the flour to get a thick batter. DROP spoonfuls into hot oil,
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