TATARE PASTY DOUGH RECIPE

SERVINGS: 4

INGREDIENTS
DOUGH
400 gr flour
1 coffe cup water
2 eggs
1/2 soupspoon salt

FILLING
200 gr minced meat
1 and 1/2 tablespoons butter
3 medium size onions
1 teaspoon salt

PROCESSING METHOD
- Make hollow places in 350 grams of flour. In the center put 2 eggs, 1/2 soupspoon of salt, and a coffe cup of water. Make a dough, knead, and let stand an hour covered with a damp cloth.
- Sprinkle the dough and rolling pin with 50 gr of flour. Roll the dough to the thickness of a knife blade.
- Brown the onions in the butter. Add the ground meat and continue to stir for about 10 minutes while the meat cooks.
- One side of the dough, put small mounds of filling 5 cm from the edge and about 10 cm one from the other. Fold the edge of the dough over mounds, then cut half-circles around the base of each mound and press around the circumference to prevent air from entering.
- Continue the same procedure for the remaining portion of the dough, placing the small mounds of filling a few cm from the edge. Keep rolling the remaining dough in order to use up all of the filling.
- Boil 12 glasses of salted water, put the pasty in it and boil 10 minutes.
- Remove from the water with a draining spoon and put on a plate.

PASTA WITH GARNISHED SAUCE

SERVING : 6

INGREDIENTS
750 gr pasta
18 glasses water

SAUCE
60 gr butter
1 small onion, finely chopped
250 gr veal, double minced
1 teaspoon salt
1 coffeespoon black pepper
500 gr mushrooms, sliced
250 gr cream
2 soupspoons parsley, finely chopped
60 gr kasar cheese, grated

PROCESSING METHOD
- Boil the pasta in salted water for 7-8 minutes.
- Drain, cover with cold water and let stand 15 minutes.
- In a large saucepan heat butter. Add onion and cook 5-6 minutes, stirring constantly until soft and golden.
- Add minced meat and toast about 5 minutes until brown.
- Add salt, pepper and mushrooms, stir and cook 5 minutes more until mushrooms begin to turn light brown.
- Add cream and parsley. Stir. Lower heat, cook 4-5 minutes more, stirring continuously.
- Serve hot over freshly-cooked pasta with grated kashar cheese.

HOME-MADE NOODLE

SERVING : 4

INGREDIENTS
1 kg flour
5 eggs
1/2 cup milk
1 teaspoon salt

PROCESSING METHOD
- Sieve the flour onto a pastry board, make a dip in the centre and into this break 5 whole eggs, 2 teaspoons of salt, and half a cup of milk.
- Knead very well.
- The dough will be fairly stiff and when cut no small air bubles should be visible.
- Divide the dough into two equal parts, cover with a damp cloth and set aside for 20 minutes.
- Roll out each piece into regular circles 2-3 mm in thickness.
- Leave the rolled out pasty on a floured board until it is partially dried, about 1 and 1/2 hours.
- Cut into quarter circles and stack one on top of the other, flouring each piece and cut these into strips about 3 cm wide, then cut the stripes widthways into pieces 3-4 mm wide so that each piece is the size of a match.
- Spread the pieces on a clean dry cloth and leave to dry in a cool place.
- When they are completely dry, pack in boxes or bags.

FRIED MEATBALL FINGER

SERVINGS : 6

INGREDIENTS
1 kg ground veal
6 egg
2 slices bread, without crust
100 gr butter
100 gr flour
300 gr bread crumbs
1 glass oil
100 gr cheese, grated
100 gr pine nuts
100 gr currants
Salt
Pepper

POTATO PUREE
1 kg potatoes, boiled, peeled
1 glass milk

PROCESSING METHOD
- Wash and dry the pine nuts and currants.
- Brown the pine nuts until golden in 100 gr of butter. Remove the pine nuts, and in the same butter, simmer the currants until they begin to swell.
- Soak the bread in water and then squeeze out the excess by hand.
- Mix the meat, bread, 2 egg yolks, grated cheese, salt and pepper. Knead well.
- Take pieces of the above mixture, the size of an egg. Put some of the currants and pine nuts in the center of the piece, then roll into a flattened oval shape.
- Dip the meatball (kцfte) into the flour, then the beaten eggs (2 white and 4 whole eggs beaten together) and finally into the bread crumbs. Fry in oil.
- Prepare a potato puree with milk, potatoes and butter.
- Place the meatball in the center of the plate, surrounded by a crown of potato puree.

RAW MUTTON MEATBALL

SERVINGS : 6

INGREDIENTS
1 kg minced lean mutton (not very fresh, specially cut and minced 4-5 times)
1 kg bulgur (boiled and pounded wheat)
2 large onions, grated
1 dozen cloves garlic, crushed
1 tablespoon cummin
1 tablespoon pepper
1 cup hot red pepper paste
1/2 cup tomato paste
1 tablespoon olive oil

GARNISH
1 bunch green onions, chopped
1 bunch parsley, chopped
1 teaspoon ground red pepper
1/2 teaspoon salt
1/2 lemon juice
2 tablespoon butter
Cos lettuce leaves

PROCESSING METHOD
- Pour 1 glass of hot water over the “bulgur” and let stand (you may replace the hot water with 1 glass of grated tomatoes).
- Mix the meat with the other ingredients and leave for 1 hour.
- Mix the meat with the bulgur and vigorously knead for 20 minutes, rubbing it against the side of your hand.
- Take small walnut size pieces of it and squeezing each one in the palm of your hand give it an irregular shape.
- Arrange them on a servings dish.
- Serve with cos lettuce leaves and a mixture of chopped green onions and parsley with salt, red pepper, lemon juice and olive oil.

GRILLED LAMB MEATBALL

SERVINGS : 5

INGREDIENTS
750 grams ground lamb
3 pieces of bread, without crust, 1 cm thick
1/2 soupspoon salt
1/2 coffeespoon powdered cumin
1 large onion, grated
1 coffeee cup water
1/2 bunch parsley, chopped

PROCESSING METHOD
- Soak the bread slices in a bowl of water.
- When they are thoroughly soaked, remove them from the water and squeeze them by hand.
- In a bowl, mix all the ingredients and knead for a long time.
- Divide into 20 pieces and roll each one in the palm of your hand to make them round, then press them into a flattened, oval shape.
- You can either broil them or fry them in a little butter.

GRILLED KEBAB ON SKEWER

SERVINGS : 4

INGREDIENTS
500 gr lamb, from shoulder or thigh, cut into cubes
500 gr yoghurt
4 slices bread
3 tomatoes
4 hot green peppers, sliced
3 tablespoons butter
1 bunch parsley

MARINADE
2 onions juice
1/2 glass olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon pepper

PROCESSING METHOD
- Leave meat cubes in a marinade of onion juice, olive oil, salt and peppers.
- Cook peeled tomatoes, cut into small pieces and 1 tablespoon of butter. Keep warm.
- Toast bread, cut into small slices and distribute on the plates.
- Melt 2 tablespoons of butter and pour over breads. Add hot tomato sauce and yoghurt.
- Skewer meat and grill on coal fire.
- Remove meat from skewer and place on the dish.
- Serve with sliced hot green pepper and parsley.

HUNTER’S KEBAB

SERVINGS : 4

INGREDIENTS
1 kg mutton
3 tablespoons margarine
3 medium size onions
2 medium size tomatoes or 50 gr tomato paste
3 medium size fresh potatoes
3 medium size carrots
50 gr green peas
2 teaspoons salt

PROCESSING METHOD
- Melt the margarine in a saucepan. Add peeled onions cut into 7-8 pieces, meat cut into pieces and tomatoes cut into four.
- Cook on medium heat for 25-30 minutes, until the juice is absorbed.
- Add salt and 2 and 1/2 glasses of warm water. Cover and cook on low heat for about 1 and 1/2 hours.
- Add peeled potatoes cut into large cubes and scraped carrots cut into thick slices.
- Cover and cook on low heat for 25 minutes until the vegetables are tender.

SCRAMBLED EGG WITH VEGETABLE

SERVING : 4

INGREDIENTS
8 eggs
2 fresh green peppers
3 tomatoes
1 teaspoon salt
1/2 teaspoon red pepper
1/2 teaspoon black pepper
1 tablespoon margarine

PROCESSING METHOD
- Melt the margarine in a flat pan.
- Cut seeded peppers into thin rings. Lightly brown them.
- Add peeled tomatoes cut into small pieces. Cook for 7-8 minutes, stirring from time to time, until the juice half way evaporates.
- Beat the eggs in a bowl. Add salt and peppers.
- Pour into the pan and cook stirring constantly, taking care that it does not get too dry.
- Serve at once.

BOILED EGG WITH SAUCE

SERVINGS : 4

INGREDIENTS
8 eggs
1 tablespoon fresh parsley, finely chopped
1 tablespoon pimento, finely chopped
250 ml White Veloute Sauce
1 red pepper
1 teaspoon lemon juice
2 tablespoons tomato paste

PROCESSING METHOD
- Boil the eggs. Remove the shells and cut each one into 4 round slices.
- Char pepper under grill until black all over. Set aside until cool enough to handle.
- Peel off skin. Cut pepper into lengthways strips, then finely dice.
- In a bowl, combine all ingredients.
- Serve with cold hard-boiled eggs.

NOTE : If you do not have time to make Veloute Sauce substitute 250 ml Mayonnaise