Chicken Pox Spots Only On Legs

Thursday, April 14, 2011

Chicken Pox Spots Only On Legs

THE KEBAB Beyti THE TAVERN BOSPHORUS

" What not kill me makes me stronger "

" Beni öldürmeyen

Beni güçlendiriyor

"What not kill me makes me more safe " " everything not kill me makes me stronger "

Thursday, 14 April 2011
Thursday 14 April 2011

Πέμπτη 7 Απριλίου 201
14 Nisan 2011 Perşembe

Quinta-feira, 14 April 2011 ___IMATGE OF DIA___

"Balvetats transvestismes and evenings and to stanbul" (illustration: Henry)

__On the K N O A K K E B A P SA L N O U a B E And

T İ K E B A B __ for the first time I tried Beyti kebab restaurant in the Konak in Istiklal Caddesi of İstanbul. A pleasant place with friendly and courteous, efficient as they come, that, despite the language barrier, it remains committed to serving the guests what they really want and what most likely will return to sit with Agranat tablecloths and under those lights spectacular. A letter of dishes well nourished carnivores leads to a difficult depatear an easy choice after the most popular new part of the city.
Walking from Karaköy to Galata Kulesi sniffing the ancient stalls of old objects and ascending the steep Yuksek Kaldırım to beyond, when kids throw stones at the insane and sick birds inside, just before Müeyyetzade Cami by a disheveled Serdari

Caddesi Ekrem .. ... and get into the guts of the monster drowsy that throbs from some streets below, in kerhane , cocky entrance gatekeepers for a descent into hell and into the streets and alageyik zürefe and between muddy stilettos, tissue destruction and enslavement of minds in every rule ... whores, dreams arrived from Anatolia, Armenia and Georgia that were collapsed, amputees, submitted and canceled ... After spending

Galip Dede, light at the end of the tunnel, at last light, light, light ... strong smell of lamb rotating grill and smoke, fumes, food between pita bread (nothing to do with the meyhane Karaköy
of pure toxic cigarette, whiskers and glow area near the deck .) Istiklal ,

an open border between red flags TDKP . It should prepare the visa to the new West ...
is the steam inlet of mystique a little sightseeing, room for the whirling dervishes Galata Tekke : the old ney memory ...

and the main street of Independence (Istiklal ) as a colorful puzzle, continue showing your face more friendly, its daylight and pastry shops, cinemas and theaters ... and embassies and stores silk pashminas. the right side of the entrance to the Konak men work with both hands dough for baking and creaking wood ovens, flash forward. Before them the ayran is, over and over again, regurgitated by the machine while the desserts CHILLED rest (almost absent) to the cold of the cameras: künefe , sütlaçlar , muhallebiler , and ogurtlu tatlisi ...
... greedy and fervent names çay after Beyti kebaplar and climb up the mountain of urination, back in the top of that hill enpinados steps (maybe After the descent to the marketing Karaköy bosphorianos fish or turned into a springboard for vomitoria otomanizantes ?) for erection of the taste buds again, carnivorous animal, like a scrawny mutt, hunger presumed to come from ancestral memories ...

... hunger in the eyes of passers that make the journey in verse, including luminaries of cigarette butts and lighters, to the damp, ineffable lunar night ... the sea-river and the bridge , vindicating the fears of explosions, the taste of Raki and mental speculations wrong nationality are you Romanian? Azeri? Armenian? Bulgarian? ... And nothing but hunger in the descent to the Galata köprüsü towards "other side" towards the underpass Eminönü and then hound the Kapali Carsi and darkness, between the exhaust pipes, a "Junk" escaping from the Beyazit otobüs durağı

(Beyazit bus station) to nowhere, into the void and invalid ... All photos: Enric

__ B L E E And T İ K E B A B D E L A B S P O H O R S T U A R E V __ N
INGREDIENTS FOR FILLING 800 gr. of ground beef

2 or 3 tomatoes
1 onion 1 green pepper
4 or 5 cloves of garlic
fresh parsley
olive oil
Sal
ground black pepper
Romero

INGREDIENTS FOR
lavash 15 gr. fresh yeast 500 g bread flour 00 type olive oil (two teaspoons)
10 gr. salt
5 gr. sugar
Warm water

OTHER
1 egg (to paint the dough before baking)
tomatoes for garnish
peppers for garnish
Greek yogurt (which we will no longer lose the serum leaving a couple of hours on a colander)
Ketchup PREPARATIONS
1 / immersed in a bowl of yeast in a glass of water tibia. Add the yeast and sugar over disoldremos all with the fingertips.

2 / will incorporate two teaspoons of olive oil.

3 / Little by little we will be adding in one hand,

"like rain" , double zero flour to mix with the other hand.

4 /

Knead for ten minutes (approx.)

5 /

We have to get a uniform and consistent mass, still slightly sticky and very smooth to let it rest and weigh in somewhere warm and cover with a dry cloth.

6 /

As the mass increases (approximately one hour) we will give form to fill. Thus, in a bowl will have the ground beef to which we will add salt, pepper, chopped parsley, finely chopped onion, a pulp of one or two tomatoes (discard the seeds plants) that have previously left in a colander for ten minutes to release most of the water it contains, dried and ground rosemary and a dash of olive oil.

7 / Knead this mixture

multicolor until all components are integrated with the meat being one.

8 / time levarse After going to "hit" with his fist the dough has doubled in size to remove the air of interior and let stand for half an hour to re-weigh.

9 / is now time to cut the mass of lavash (Armenian bread or) in portions of size of a small egg.

or marble workshop in a very clean and dry, sprinkle with flour and using the stick to stretch dough (or roll) we will form discs that will be, gentle stretching, leaves 1 mm thick (or less).

10 /

When we're done to stretch it is important to remove excess flour on the dough which, once cleaned, cut into rectangles about 20x20 cm.

11 /

Longitudinally and lavash dough will strip seasoned minced meat (like a sausage).

12 /

giving carefully roll the meat loaf a couple of rounds of dough. After helping cut off flush and press them with your hands slightly from side to side our kebab.

13 /
lubricators located in a source, a side by side but not touching, kebab rolls. Paint with beaten egg and place in preheated oven at 200 º C.

14 / is half cooked add a locking bar can of tomato sauce and introduce in oven to finish browning the kebab.

15 / And toasted (if you wish you can leave the ground unless made and thus more flexible, but here we like it crispy-) cut it into pieces the size of a snack and decorate the plate sandwiching each piece with tomato crescent or rodancha pepper and sprinkle with chopped parsley.