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Modus Operandi Of Turkish Goose Grate

  Turkish Ouzi or Turkish Ouzi as it is called in Arab countries is one of the most delicious foods in Turkey because its nutritional value is high and its taste is indescribable. It is one of the dishes that combine the nutrients of vegetables, protein and starch. It is a complete meal eaten with salad that both young and old people enjoy at the same time. It is a special dish suitable for invitations and gatherings of friends. Preparation time: 30 minutes 


Cooking time: 2 hours 


total time: 2h30 

Turkish goose grate

Efrata Turkish goose grate

  • 250 grams leg of lamb, cut into finger-sized pieces 
  • 4 sheets of vellum are ready to use 
  • 2 tablespoons ghee or butter 
  • a cup of peas; 
  • 1 potato, cut into small cubes 
  • 1 zucchini, cut into small cubes 
  • 1 carrot cut into small cubes 
  • 1 chopped onion 
  • 3 minced garlic cloves 
  • 1 teaspoon of tomato paste 
  • Half a glass of water 
  • Advertising 
  • Salt - pepper to taste 
  • A small cup of grated kashkaval cheese (you can substitute grated yellow cheddar) 
  • To make a great béchamel sauce 
  • 1 cup of milk 
  • 1 tablespoon white flour 
  • 1 tablespoon of ghee 
  • A pinch of ground nutmeg 
  • Salt - black pepper to taste 

How to prepare Turkish goose grate

  1. - Wash the meat with water and wine and cook it in the fire for one hour or until it is completely cooked 
  2. Dry the meat well and put it in a clean dish with butter and hot onions and stir until it changes colour 
  3. - Add potatoes, carrots, peas, zucchini, and minced garlic, and sauté in butter for 3 minutes, to 
  4. Tomato paste is dissolved in a cup of water and put in a pan with the addition of salt and black pepper. Vegetables are left on low heat until soft, then removed. - To prepare the béchamel sauce, the flour melts in the butter on the stove, then the milk is added, moving continuously with a hand whisk until the mixture is complete and reaches the consistency required.
  5. Season the béchamel with salt, pepper and nutmeg 
  6. -Cut the goulash leaves into equal triangles and place them in a soup plate (deep dish) so that the side faces the outside. - Spread two sheets of goulash in a deep bowl, side up 
  7. - Vegetable goulash is filled with a mixture of vegetables and meat, and its sides are closed 
  8. - Grease a baking sheet with a spoonful of oil and put ouzi on it 
  9. - Put a spoonful of bechamel sauce on the front of the ouzi, then grate the cheese 
  10. - Bake at 200 degrees Celsius for 20 minutes, watching so it doesn't burn 
  11. Serve hot with vegetable salad and curd


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