INTERNATIONAL FOODS

20 + 10 cloves of garlic 1 onion Half a glass of cream 1 tablespoon of flour 1 tablespoon of butter 1 tablespoon of sunflower oil 3.5~4 cups water or chicken stock 2 tablespoons of olive oil Salt Black pepper For Top: 1 tablespoon of sunflower oil Half a teaspoon of red pepper flakes Place 20 unpeeled garlic cloves on a baking tray. Add olive oil, salt and pepper and cover with aluminum foil. Bake in a preheated oven at 170 degrees until the garlic turns brown. Heat the butter and sunflower oil in a saucepan. Add the chopped onion and saute. Chop 10 peeled garlic cloves for food and add to the pot. Add the flour and mix quickly. Add water and continue mixing. Add the garlic, which you have removed from the oven and peeled. When it boils, smooth it with the help of a hand blender and boil for 5 minutes. Add the cream, salt and pepper close to taking it from the stove and mix it with a wooden spoon. Take the soup off the stove 1 minute after it boils (

  Half a teaspoon of oil 1 tablespoon of flour (heaped) One finger missing from 1 teaspoon of water Food coloring with the tip of a teaspoon Add oil, flour and water into a bowl and mix. Add food coloring in the color of your choice and mix. Heat a non-stick skillet over high heat. When the pan is hot, put it on medium heat. Take a ladle of the stuffing you prepared and pour it into the pan. Shake the pan gently for the first 10 seconds. Then leave it to cook. Eyes will become eyes as the tuile cooks. Take the cooked tuile with the help of a spatula and keep it on a paper towel. You can cook the remaining mortar in the same way. Tuile is cooked in 2-3 minutes. Therefore, do not leave it unattended during cooking. You can color it by using turmeric and different herbs instead of food coloring. You can serve the tuile you prepared with dishes such as risotto, beef capraccio and desserts. ENJOY YOUR MEAL

2 tablespoons of dry yeast 1 tablespoon of sugar 20,28 oz of warm water 2 spoonful butter 2 teaspoons of salt 2,09 lb flour 3 egg whites, whisked 1 egg white (for brushing) 2 tablespoons of cold milk Mix yeast, sugar and warm water in a mixing bowl. Set aside for about 10-25 minutes until the yeast activates. Mix the butter, salt and 1,1 lb flour. Beat the egg whites until they turn white and fold into the mixture. Slowly add the remaining flour to the dough and mix until you get a smooth consistency. Grease a bowl and put the dough in it, leave it to ferment. After 1 hour, shape the dough and make a second fermentation for about 45 minutes. Preheat the oven at 428 degrees. Divide the dough into 24 equal parts on a floured surface, form small loaves, arrange them on the baking tray and let them rest for 10 minutes. Whisk egg whites and milk in a bowl. Spread it on the bread and bake the bread in the oven for about 20 minutes until golden brown. After c

  3 tomatoes 1 medium white onion ½ bunch of parsley 2 teaspoons of sumac 1 teaspoon of salt 2 tablespoons of pomegranate molasses 4 tablespoons of olive oil 1 teaspoon red pepper Onion is diced. Sumac and salt are added and mixed by hand by light kneading. Tomatoes are finely chopped and mixed with onions. Add finely chopped parsley. The remaining ingredients are added and blended. ENJOY YOUR MEAL  

4,4 lb  medium fat goat or mutton 1,1 lb onion 1,1 lb green pepper 1 bunch of parsley 2,2 lb of tomatoes 0,55 lb lard or butter 1 teaspoon salt 1 teaspoon of black pepper 1 teaspoon of thyme First, chop the sheep or goat meat into cubes. Chop the green peppers to an average size of 0,78 ich. Peel the skins off the tomatoes and dice them finely. You can also cut the onion into small squares. After washing and drying the sheet thoroughly, place it on the stove. Chop the tail fat and put it on the bottom of the sheet. Mix all the chopped ingredients in a large bowl. Add black pepper, thyme and salt. After mixing the tail oil for a few minutes, take the remaining ingredients into the sheet. While mixing the ingredients on the sheet, make sure to leave 2-3 tomatoes and 4-5 peppers on the side. About 15 minutes before the kebab is cooked, place the round chopped tomatoes and longitudinally chopped peppers on the edge of the sheet. When the meat is completely

  1,1 lb lamb shank 2 potatoes 2 onions 4 cloves of garlic 4 bay leaves 2-3 sprigs of fresh thyme 1 teaspoon of black pepper 1 teaspoon salt 2/3 cup olive oil Start cooking the food by chopping the ingredients, one of the most important points to consider is that they will all be cooked together in the oven, so chop them into larger pieces according to the cooking priority. After peeling the skins of the onions and potatoes, cut them into 2-3 parts. In a large bowl, mix olive oil and spices. The ingredients are added and blended. Preferably, the inside is oiled paper, the outside is aluminum foil, and the materials are added and covered well. Place it on a baking tray and bake at 352 degrees for about 3 hours. ENJOY YOUR MEAL

WHAT IS KUSLEME? The squirrel, which is removed from the spine on the back of the lamb, should be 2 fingers thick. As we said before, only 2 swarms are removed from the lamb. If you are going to buy it from the butcher, you can easily get it by specifying it as lamb kusleme. 1 ,32 lb of lamb kusmele 2 tablespoons of yogurt 1 tablespoon of tomato paste 1 tablespoon of honey 2 tablespoons of olive oil juice of 1 small onion Black pepper Salt Chop the lamb kusleme into large pieces and place in a large bowl. For the marinade; Add yogurt, tomato paste, honey, olive oil, onion juice, black pepper and salt and whisk. Pour the prepared sauce over the meat. Mix the meat with your hands so that the sauce is all over it. Cover the meat with cling film in an airtight manner. Let the meat rest in the refrigerator for about 1 hour. Take the pan on the stove and heat it thoroughly. Cook the meat side-to-side. If you wish, you can also cook the meat you have prepared on th

6,76 oz extra virgin olive oil 8-10 cherry tomatoes 12-14 balls of cheese 1 teaspoon of dried mint 1 teaspoon paprika 1 pinch of sea salt 1 pinch of dried red pepper seeds fresh basil pomegranate syrup lime   Season the olive oil with spices 1-2 hours before, 1 night if desired. Serve with cherry tomatoes, balls of cheese, fresh basil and lime wedges. ENJOY YOUR MEAL  

2 sheets of puff pastry 3 tablespoons of tomato sauce 2 tablespoons of sausage ½ piece of pepper 1 tablespoon sliced ​​olives Grated cheddar cheese Bring the puff pastry to room temperature, then roll it out with a little flour. Give the shape of a Christmas tree on the puff pastries you have opened and cut them with the help of a knife. Take the puff pastry you prepared on the baking tray and apply tomato sauce. After putting the sausage, pepper, olive and cheddar on it, bake it in a preheated oven at 352 degrees for 7-8 minutes until it turns color. ENJOY YOUR MEAL  

4 regular eggs 4 quail eggs 100 grams of grated light cheese 3 chopped green peppers 2 slices of salami 2 slices of ham 1 pinch black pepper 1 cup mayonnaise 1 cup raw cream oil for cooking 2 wholegrain sandwich bread Let's break the eggs into a bowl, add the quail eggs and sift all the other ingredients into it, pour the oil into the pan, cook the egg mixture, fry it by turning it upside down, turn it with the help of a spatula, make a roll and put it in our sandwich bread and serve. ENJOY YOUR MEAL  

2 cups of rice cake (Garaetteok), (or 20 pieces) 2.5 cups fish stock, vegetable stock or water 1 cup collard greens or Chinese lettuce, cut into strips ½ onion (large), sliced ​​(half moon) ½ carrot (large size), cut diagonally (To give an oval shape to vegetable slices such as zucchini and eggplant by cutting it sideways.) 2 green onions, cut into small pieces For the sauce: 2-3 tablespoons of gochujang 2 tablespoons of honey 1 tablespoon of brown sugar 1 tablespoon of soy sauce (ganjang) 2-3 cloves of garlic, crushed or finely chopped For the top white sesame Scallion 1-2 hard boiled eggs (optional)   Soak frozen rice cakes in cold water for at least 30 minutes to thaw. At the end of the time, separate all the rice cakes from each other one by one and rinse them with the help of a strainer and keep them aside. In a small bowl, whisk together the gochujang, honey, brown sugar, soy sauce, and garlic paste. Keep the prepared sauce mixture aside. Pour

For the fish part: umbra head Sambal sauce: dried atom chili red capia pepper Onion Garlic chili pepper Olive oil Tamarind Lemon Brown Sugar Powder Salt Toum sauce: Garlic (20 cloves) maldon salt Lemon Ice water grape seed oil For pancakes: Flour cornflour Water Milk Egg Butter Other materials: Fresh onion Cucumber rice vinegar Fresh mint   For the sambal sauce, soak the dried peppers in hot water for about 10 minutes until soft. Blend in blender until smooth. In a skillet over medium-high heat, stir-fry the bell pepper, onion, garlic, dried shrimp, and fresh pepper in olive oil for about 3 minutes, until the vegetables are loose. Mix dried red pepper mixture, tamarind that you have removed and soaked in hot water, brown sugar and salt; Cook for another 2 to 3 minutes. For the Toum sauce, smash the garlic in a blender until finely pureed. Add the lemon juice while continuing to draw. Pour the grape seed oil into the garlic by pouring it thinly and add it by dripping the ice water from

5 eggs, 0,132 lb of coconut flour, 2,70 oz of coconut oil, 1 teaspoon of baking powder, 1 teaspoon of apple cider vinegar, ½ teaspoon of salt. Preheat the oven to 428 degrees Mix the egg with the help of a mixer. Then add baking soda, salt and apple cider vinegar and mix again. Pour in the melted coconut oil and continue mixing. Finally, pour in the coconut flour and mix for 2 to 3 minutes. Grease a large cake tin with coconut oil or line a baking sheet and pour the batter into it. Bake for 35 minutes. Allow to cool completely and cut into slices. ENJOY YOUR MEAL  

4 chicken breasts 1 teaspoon of olive oil Salt Black pepper 1.5 cups of green pumpkin seeds 1,76 lb tomatillo or green tomatoes 1 green pepper 1 onion 1.5 cups of chicken stock 1 teaspoon of sugar 1 tablespoon chopped coriander leaves The oven is heated to 374 degrees. Chicken breasts are covered with olive oil, salt and pepper and cooked for 35 minutes. Cook the pumpkin seeds in a pan until they burst and set aside to cool. Take the remaining oil in a pan, cook the tomatillo, onion and finely chopped peppers for 10 minutes. The remaining ingredients are added and passed through the blender. It is served by pouring over the fish that comes out of the oven. ENJOY YOUR MEAL  

1.5 cups basmati rice 0,33 lb of butter 0,44 lb of lamb (pre-cooked) 0,22 lb chestnuts 0,22 lb of dried apricots 1 onion 1 teaspoon of salt 1 teaspoon turmeric 0,22 lb of raisins 1 teaspoon of black pepper 0,22 lb of low plum A pinch of saffron 6 pieces of lavash Chop the onions julienne. Chop the lamb meat into cubes. Mix the precooked lamb and onions in a bowl. Add the plums, raisins and dried apricots and mix. Then add black pepper, salt and turmeric and leave to cool. Soak basmati rice in salted water for about 2 hours. After washing the rice with plenty of water, cook it in boiling water. Drain the cooked rice. In the meantime, melt the butter and add it to the rice and mix. After brewing saffron in boiling water, mix it with rice and add salt to it. Cut the lavash according to the size of the pot. Arrange the lavash nicely in the pot. Add some of the rice to the lavash. Make a hole in the middle. Spread the meat and dried fruits evenl

  3 tomatoes (grated) 7-8 tablespoons of extra virgin olive oil 0,22 lb goat cheese 0,11 lb sweet curd 1-2 tablespoons of capers Thyme Salt Black pepper Rusks If there is no ready-made rusk, cut the round sandwich bread in half and keep it in the preheated oven at 248 degrees for about 40 minutes until it turns brown and crunchy. Mash or grate the cheeses with a fork. Put the tomato grater on the rusks or bread first and spread the cheese mixture you crushed on it. Then drizzle with olive oil, add the capers and serve after sprinkling thyme, salt and pepper. ENJOY YOUR MEAL

  0,022 lb of dried red pepper 0,132 lb  finely chopped shallots 0,044 lb of shrimp paste 1 teaspoon of salt 0,55 lb of boiled trout (fillet) 6 cups plain fish stock 0,29 lb tamarind pulp 4 tablespoons of fish sauce 0,044 lb date puree In a food base, beat the peppers and salt until it reaches a paste-like consistency. Add the shrimp paste and continue beating in the pestle until smooth. Add the sliced ​​shallots, a few tablespoons at a time, and mash until smooth. Beat fish meat and beat until you get a smooth paste. Put the fish broth in a saucepan and bring it to a gentle boil. Mix the prepared paste, then add the tamarind puree, fish sauce and dates. It is ready when a smooth consistency is achieved. To prepare soup for two, take 4 tablespoons of paste and bring it to a boil in a medium saucepan. Add the vegetables. When ready, add diced fish fillet, peeled and diced shrimp. Let it cook. ENJOY YOUR MEAL

3,38 oz of unsweetened almond milk, 0,066 lb almonds, 0,066 lb of raspberries, 0,044 lb walnuts, 3 teaspoons of chia seeds, 2 tablespoons of lemon juice, 1 teaspoon of coconut oil, 1 teaspoon sweetener A pinch of cinnamon A pinch of nutmeg. For Porridge: Heat a teaspoon of coconut oil in a skillet over medium heat. Add the almonds, sweetener, and chia seeds. Mix well for 5 minutes on medium heat. Add cinnamon and nutmeg at the end of cooking. Pour 0,34 oz of unsweetened almond milk into a bowl. Heat in the microwave for 1 minute 30 seconds or a few minutes over the heat. Add the Almond-Chia seed mixture to the bowl. For the granola: Cut the raspberries and walnuts into small pieces. In a bowl, mix the two ingredients and add the lemon juice before mixing again. Add this granola porridge to your bowl. Beware it can be hot! ENJOY YOUR MEAL  

1,76 lb tenderloin Salt Black pepper 5-6 tablespoons of butter for Potatoes 10 – 15 baby potatoes – fresh potatoes Water - to boil 2 spoonful butter 3 – 4 sprigs of rosemary Salt 3 – 4 cloves of garlic for the White Sauce 6,76 oz cream 0,44 lb full fat feta cheese For the potatoes; Take your pot on the stove and add water to it and boil it. Take your potatoes in it and cook for 15 minutes until slightly soft. Take your cooked potatoes in a pan that can go into the oven and press them with the help of a potato masher. Take the pan on the stove and burn the bottom. Add butter and turn the potatoes upside down so that they are oiled on all sides. Sprinkle your rosemary leaves and salt over it. Then bake in a preheated oven at 352 degrees for 10-12 minutes. Take your potatoes out of the oven on a separate plate. Add the garlic to the potatoes on the plate with the help of a garlic masher. For the tenderloin; Sprinkle salt and pepper all ove

¾ cup of olive oil 1,65 lb pumpkin 2 large onions 2 cloves of garlic Salt Black pepper 1 stick of cinnamon ½ star anise 1 pinch of chili pepper 1 teaspoon of granulated sugar ½ cup of water for Serving Strained Yogurt chili pepper You heat your square glass baking dish to 352 degrees. Cut your pumpkins into matchbox-sized squares. Take your pan on the stove and heat it. Add the pumpkins to your heated pan and cook until they turn colour. When the pumpkins turn color, add olive oil and continue cooking. Add the chopped onions and add a little more olive oil. Add salt, pepper and finely chopped garlic and sauté. * ¾ glass of olive oil will be used in the total of the recipe. Add the cinnamon stick, star anise, chili pepper and granulated sugar that you cut in half and mix for a turn. Add the remaining olive oil and water and turn off the heat. Take your ready-made pumpkin stuffing in your square glass baking dish and bake in a preheated ove

13,52 oz coconut milk (canned) 0,18 lb of unsalted peanuts 1,32 lb beef steak (large cut) 4 tablespoons of massaman curry paste 0,99 lb waxy potatoes 1 onion (finely chopped) 1 tablespoon tamarind paste 1 stick of cinnamon 4 kaffir lime leaves 1 tablespoon of fish sauce 1 tablespoon of dates 1 red pepper First, set the oven to 392 degrees and the fan to 358 degrees. Arrange the unsalted peanuts on a baking tray and roast them in the oven for 5 minutes. Then wait for it to cool to room temperature. Roughly chop when completely cooled. Pour 2 tablespoons of coconut milk into a large lidded casserole dish and heat. Add the curry paste and fry for about 1 minute. Then add the large chunks of steak and mix. Cook this way until seared. Mix potatoes, onions, sugar, tamarind paste, peanuts, fish sauce and remaining coconut milk in a separate bowl. Add this mixture to the meat and cook for about 2 hours. Transfer the cooked meat to serving plates. Serve w

1 cup of rice 1 cup of pasta 1 cup green lentils 3 glasses of water 1 tablespoon of tomato paste 2 cloves of garlic 1 onion 2 cloves 1 teaspoon vinegar 1 teaspoon cumin 1 teaspoon of black pepper 1 teaspoon paprika Rice and lentils are soaked in warm water in two half bowls and left for 1 hour. The pasta is boiled in plenty of salted water and drained. Cooked pasta is fried in oil so that they do not stick. Garlic is crushed. Chopped onions and garlic are fried in a pot with vegetable oil. Roasted onions and garlic are set aside. For the sauce , butter, water, salt, cloves, white vinegar, tomato paste and crushed garlic are added to the pot and cooked for 20 minutes. Add butter, water, salt, cloves, white vinegar, tomato paste, crushed garlic and filtered rice and lentils to the pot in which the onion and garlic are roasted and cook for 20 minutes. It is arranged in layers and served with fried onions and garlic on the top. ENJOY YOUR MEAL  

3 eggs 0,46 lb flour 6,76 oz of milk 3,38 oz oil 1 cup of white cheese 2 tablespoons of grated cheddar 0,022 lb baking powder 0,044 lb salt 2 roasted peppers Eggs are beaten, milk, oil and flour are added to get the consistency. Add salt and baking soda to the stuffing that thickens. Roasted peppers are cut into cubes. It is added in. Roasted pepper, shredded feta cheese and cheddar stuffings are filled into muffin cups. It is baked in an oven at 352 degrees for 35 minutes under control. ENJOY YOUR MEAL  

2 slices of filet mignon Salt Black pepper 0,154 lb of broth (demi glass if available) 3-4 sprigs of fresh rosemary 3-4 sprigs of fresh thyme Olive oil 3 tablespoons of semolina flour 2 slices of pate For the potatoes: 2 potatoes clarified oil Salt For the garnish: baby chard leaves Butter Slice the potatoes into round shapes and add the remaining ingredients and bake in the oven. Make sure that all of the potatoes are embedded in the oil. Fry the pate dipped in semolina. Season the back and front of the filet with salt and pepper. Cook the meat in a hot pan with butter along with fresh spices. Serve. ENJOY YOUR MEAL  

0,44 lb spinach 1 teaspoon of vegetable oil A few slices of lightly boiled yellow pepper Several cherry tomato slices The spinach is roasted a little and kept in iced water for a short time. The water is squeezed. A tablespoonful is placed on a plate and garnished with julienne chopped peppers and tomatoes. Served cold with sesame sauce. ENJOY YOUR MEAL  

1 cauliflower, 0,33 lb cashew, 2 cloves of garlic, 2 tablespoons of olive oil, 1 teaspoon salt, ½ teaspoon of black pepper, ½ cup of water. First, grate the raw cauliflower. Mix cashew, olive oil, salt, pepper and water with a mixer until pureed. Add this puree to the grated cauliflower and mix well. You can add spices of your choice: coriander, mint, basil, chives or parsley. ENJOY YOUR MEAL  

4 cod fillets 1,1 lb fresh white beans 1,1 lb tomatoes 2 onions 2 cloves of garlic 1 teaspoon olive oil 2 sprigs of thyme 1 bay leaf 4 teaspoons Ponzu Orange Place the cod in a flat bowl, add 2 teaspoons of Ponzu Orange Soy Sauce and marinate for 30 minutes. Tomatoes are quartered and the stems are cut. Onions are peeled and cut into slices. Beans, peeled and halved garlic, thyme and bay leaves are put in a saucepan. Add water to cover it and cook for 40 minutes on medium heat. The oil is heated in a pan, add the onion and fry for 3 minutes. Add the tomatoes and let it cook for 20 minutes over medium heat, stirring occasionally. Add beans and 2 teaspoons of Ponzu Orange Soy Sauce and cook for 40 minutes. When the beans are cooked, the cod is cooked in slow fire (steam) for 7-8 minutes. ENJOY YOUR MEAL  

avocado - 2 pcs beetroot - 1 pc chia - 3 tablespoons Let's take out the pit of the avocado. Let's cut the beet small. Let's soak the chia in water to swell. Let's mix the ingredients in a bowl, salt and drip a little olive oil. Let's serve in a bowl. ENJOY YOUR MEAL  

  3 tablespoons of oil 1 red pepper, de-seeded and finely chopped 1 green pepper, de-seeded and finely chopped 200 g mushrooms, thinly sliced 1 leek, finely chopped Mixed salad marinade sauce: 2-4 tablespoons organic Soy Sauce 3 tablespoons of white wine 1 tablespoon of liquid honey Wraps: 2 large eggs 125 g flour 250 ml of milk 3 tablespoons organic Soy Sauce Some oil for frying Eggs are whisked with flour and milk and a smooth and fluid pancake batter is obtained. The dough can be flavored with organic Soy Sauce. Wraps are cooked like pancakes and set aside. A marinade is prepared by mixing organic Soy Sauce, white wine and honey. Heat 2 tablespoons of oil in a wok or large skillet and stir-fry the red and green peppers for 2-3 minutes over high heat. Add mushrooms and leeks and fry for another five minutes. Remove the pan from the heat and add some marinade, mix well and cook for 2-3 minutes on low heat until the sauce boils slightly. Wraps are

2 packages of Shirataki Noodles (0,58 lb each) salt 0,22 lb broccoli 4 red and yellow grape tomatoes each 1 small onion 4 radishes 1 bunch of aragula 2-3 sprigs of coriander 12 black pitted olives 4 tablespoons soy sauce 3 tablespoons of white balsamic vinegar 4 tablespoons of olive oil 1 teaspoon mustard 1/2 teaspoon sugar Shirataki Noodles are washed under running water and boiled in salted boiling water. Then the water is filtered and left to cool. Broccoli is cut into florets and boiled in salted boiling water for 3-4 minutes. Then the water is filtered and kept under cold water for a short time. Tomatoes are washed and cut in half. The onion is peeled and cut into thin slices. Radish is cleaned, washed and cut into quarters. Coriander and arugula are washed, coriander is coarsely chopped. Shirataki Noodles are cut into pieces about 3,93 inc long and mixed with broccoli, tomatoes, onions, radishes, arugula and olives. Soy sauce, vinegar, olive oil an

1 eggplant, 3 tablespoons of olive oil, 1 teaspoon salt, ½ teaspoon of black pepper. For the garnish: 0,44 lb Mozzarella cheese, 0,22 lb Cheddar cheese, 6 tablespoons of tomato paste, 1 teaspoon of thyme, 1 teaspoon of garlic powder, Salt, Black pepper. Cut the eggplant 0,39 inc thick and season both sides of the slices with olive oil, salt and pepper. Then bake in the oven for about 40 minutes at 352 degrees until the eggplants are golden brown and soft. Spread the tomato sauce on the eggplant slices. Top with cheese, garlic powder and cooked eggplant pieces. Also sprinkle with thyme. Put the eggplants in the oven until the cheese melts. ENJOY YOUR MEAL  

4 salmon fillets, skinless 0,66 lb spaghetti 0,22 lb Crème fraîche (fresh cream) 0,84 oz soy sauce 0,44 lb frozen peas 1 teaspoon dried herbs (herbes de Provence) Zest of a lemon The oven is heated to 392 degrees. 4 pieces of baking paper 11,81x17,71 inc  in size are cut.naturally fermented soy sauce, cream, lemon zest and half of the herbs in a small bowl. Boil water in a large pot, add plenty of salt, and cook the spaghetti for just 5 minutes - then they will be fully cooked in the oven. The spaghetti is drained, 100 ml of cooking water is separated. Spaghetti and frozen peas are mixed in a large skillet with the cooking water and cream. The starch in the cooking water allows the sauce and spaghetti to mix better. Spaghetti is distributed on four pieces of parchment paper, salmon fillets are placed on top of the pasta and the remaining herbs are sprinkled. Wrap the spaghetti and salmon tightly in baking paper so that no steam escapes. The packages are placed on a rimm

1,76 lb pumpkin 1 small ripe mango 1 small onion 0,67 oz olive oil 27,35 oz of vegetable juice 6,76 oz coconut milk salt, pepper For the meatballs: 0,70 lb minced meat 1 egg yolk 1,35 oz soy sauce 2 tablespoons Panko - Japanese crispy breadcrumbs 2 teaspoons of paprika Sunflower oil Cut the pumpkin, mango and onion into cubes. Onion cubes are lightly fried in oil. Add pumplin pieces and fry briefly. Prepared vegetable broth is added and cooked for about 15 minutes. Add ¾ of the chopped mango and coconut milk and cook for another 5 minutes. The soup is pureed and tasted. For the meatballs, all the ingredients except the oil are kneaded, salted if necessary and tasted. Small patties are formed and fried in oil. To serve, the remaining mango cubes are placed in preheated soup bowls with the meatballs, the soup is poured on top, and optionally drizzled with paprika.