ALMONDS CRESCENTS

INGREDIENTS
250 gr flour
200 gr butter
100 almonds, crushed
70 gr sugar
1 packet sweetened vanilla

PROCESSING METHOD
- Make a dough with all the ingredients.
- Roll walnut sized portions of the dough into stick shapes, then fashion into crescents, making the ends pointed. Sprinkle with the sweetened vanilla.
- Place the crescents on a buttered cookie sheet.
- Bake in a medium heat oven.
- When the surface of the pastries begins to become brown, remove them from the oven.

SWEET RICE WITH SAFFRON

INGREDIENTS
125 gr rice
6 glasses water
1 and 1/4 glasses sugar
1 tablespoon arrowroot starch
2 pinches saffron
1/2 cup currants
1/2 cup pine nuts
1 pomegranate seeds

PROCESSING METHOD
- Wash the rice. Cook in water with sugar for 20-25 minutes.
- Leave the saffron in 1 cup of water. Add it to the rice.
- Dissolve the arrowroot starch in 1/2 cup of water. Add it to the rice. Mix well and cook on medium heat for 20-30 minutes, until it thickens.
- Share it out in individual bowls. Let cool.
- Decorate with pine nuts, currants and pomegranate seeds.

BAKED MACKEREL STUFFING

INGREDIENTS
500 gr rice
4 soupspoons butter
1 small size onion, finely chopped
1/2 coffee cup pine nuts
1 and 1/2 coffee cups almonds
1 coffee cup pistachio nuts
1/2 coffee spoon saffron
2 soupspoons cream
1/2 coffee spoon allspice
1/2 coffeee cup currants
A pinch thyme
1 soupspoon salt
1/2 coffespoon pepper
1/2 soupspoon sugar

PROCESSING METHOD
- Wash the rice thoroughly. Wash and drain the currants and pine nuts.
- Brown a soup spoon of butter in a saucepan and add the pine nuts, almonds, pistachios and onion. Stir and lightly brown.
- Add the cream. Remove from heat. Than add salt, currants, pepper and spices.
- In another saucepan melt the rest of the butter and add the rice and saffron. Stir it constatntly for 20-25 minutes on a medium heat.
- Pour the contents of the other saucepan over the rice and mix well.
- Fill each fish and wrap up.
- Put stuffed fish onto an oven dish or a high-sided skillet.

BAKED COD FISH FILLET STUFFING

INGREDIENTS
4 codfish fillets, skinned
1 soupspoon lemon juice
15 gr butter
1 shallot, finely chopped
250 gr shellfish meat, chopped
4 soupspoons cornseeds, boiled
1 teaspoon dill, finely chopped
1 teaspoon salt
1 teaspoon black pepper
4 soupspoons cream

PROCESSING METHOD
- Spinkle the lemon juice onto the cod fillets and set aside.
- Melt the butter in a medium size saucepan over medium heat. Add shallots, roast for 3-4 minutes, stirring continually, until soft and golden.
- Add shellfish meats, cornseeds, dill, salt, pepper and cream. Cook, stirring continually.
- Remove from the heat. Divide the mixture to 4 pieces.
- Pour each mixture onto each fillet. Roll and wrap up.

MUTTON CASSEROLE WITH VEGETABLES

SERVINGS : 8

INGREDIENTS
1 kg mutton
300 grams butter
2 large onions
5 carrots
2 tomatoes (or a soupspoon of tomato sauce)
1/2 litre milk
1 and 1/2 kg potatoes
1 bunch parsley
1 bunch dill
1 coffeespoon grated coconut
1 coffeespoon salt
1 coffeespoon pepper
1 coffeespoon thyme

PROCESSING METHOD
- Cut the meat into small pieces and place in a casserole. Add 150 gr of butter, the onions, the diced carrots, the peeled, seeded and chopped tomatoes, salt and pepper.
- Bake in the oven on a low heat for 1 and 1/2 to 2 hours. (The low heat is necessary because the dish is cooked without adding water.)
- When ready add parsley, dill and a little thyme. Remove from heat.
- Make a puree with the potatoes and milk. Add 150 gr butter and the coconut.
- Place the meat in the center of the serving platter and surround with a crown of potato puree.

TROTTER WITH SAUCE

TROTTER WITH SAUCE

SERVINGS: 6

INGREDIENTS
12 large trotters
12 glasses water
12 cloves garlic, peeled
1 tablespoon olive oil
1/2 tablespoon salt
12 slices bread
4 tablespoons oil

SAUCE
1 tablespoon flour
1 and 1/2 tablespoons margarine
5 egg yolks
2 lemon juice
1 teaspoon salt
12 tablespoons butter
6 teaspoons ground red pepper.

PROCESSING METHOD
- Put the cleaned trotters in a large saucepan, together with peeled whole cloves of garlic, olive oil and salt. Cover with water.
- Cook on low heat (removing the scum when it starts boiling) for 8-10 hours until they are tender.
- Take trotters out. Remove the bones with out breaking the meat into pieces.
- Keep the sauce warm.
- Heat the oil in a fring pan. Fry slices of bread on both sides.
- Arrange them side by side in a flat dish. Place trotters meat on each slice of bread.
- Melt the margarine in a small saucepan. Add the egg yolks, salt, lemon juice and flours, mixing well.
- Beating constantly and keeping it on very low heat, slowly add from the trotters sauce.
- Pour this sauce over the meat. Warm it up for 2-3 minutes.
- Melt the butter in a small saucepan. Add the ground red pepper and roast a minute.
- Serve at once and pour over 2 tablespoons of heated butter mixed with ground red pepper.

BAKED LAMB KIDNEY WITH MUSHROOM

SERVING : 6

INGREDIENTS
12 lamb kidneys
1 clove garlic, crushed
1 soupspoon water
1 bunch parsley, chopped
1 and 1/2 coffeespoons salt
3 level soupspoons mustard
1 soupspoon butter
2 slices bread without crust
125 gr mushrooms, finely chopped
1 soupspoon butters

PROCESSING METHOD
- Knead the bread with crushed garlic and chopped parsley. Mix the mustard and water.
- Cut each kidney in half and skewer 4 halves on each of 6 broiling skewers.
- Broil 4 minutes on each side on a barbecue or broiler.
- Remove the kidneys and place in an oven dish. Cover with the mustard, mushrooms and the prepared bread.
- Roast in a hot oven for three minutes and serve.

OKRA WITH MUTTON

SERVING : 4

INGREDIENTS
750 gr okra
6 tablespoons margarine
2 large size onions
2 large size tomatoes
200 gr mutton
3 green peppers
1 lemon juice
1/2 teaspoon salt
1/2 cup vinegar

PROCESSING METHOD
- Trim the caps of the okra conically. Wash well and drain them.
- Add 3 tablespoons of salt and the vinegar. Mix them well and leave for half an hour.
- Chop the onions and brown them lightly in margarine. Add the meat cut in small pieces and brown for 5 minutes.
- Add 1 teaspoon of salt, half a cup of water. Cover and cook on medium heat for 20 minutes.
- Cut the tomatoes into slices, place them over the meat.Place half of the okra side by side on top of the tomato slices.
- Repeat the same with two more layers of tomatoes and okras.
- Place pieces of green peppers on top of them, add lemon juice, 1 teaspoon of salt and 2 and 1/2 glasses of water. Cover and cook on medium heat for 50-60 minutes.

FRIED POTATO CROQUETTES

SERVING : 6

INGREDIENTS
1 kg potato
200 gr cheese, grated
2 tablespoons flour
3 eggs
2 teaspoons salt
1/2 teaspoon pepper
1 and 1/2 glasses oil

PROCESSING METHOD
- Boil unpeeled potatoes for 25-30 minutes.
- Drain, peel and mash them.
- While they are not, add cheese, flour, eggs, salt and pepper. Mix well and knead to make a consistent paste.
- Take big walnut size pieces of this paste and in the palms of your hands roll them into finger shapes.
- Arrange them on a tray sprinkled with flour.
- Heat the oil in a frying pan. Fry them until golden brown.
- Serve hot.

STEAMED POTATO STUFFED WITH TAHINI SAUCE

SERVING : 3

INGREDIENTS
6 large potatoes, steamed, peeled

FILLING
1 and 1/2 glasses chick-peas
1 and 1/2 glasses sesame seed paste (tahini)
1/2 glass virgin olive oil
4 cloves garlic, crushed
3 lemons juice
1 and 1/2 teaspoons salt
1 and 1/2 teaspoons ground red pepper.

PROCESSING METHOD
- Soak the chick-peas in water overnight.
- Change the water and cook until they are well tender.
- Remove the skins and put in a blender. Add tahini, garlic, salt, red pepper, olive oil and lemon juice. Work until make a smooth paste.
- Halve the potatoes crossways and carve inside with spoon. Cut a sliver off end of each potato so they will stand up.
- Stuff each potato with the hummus.
- Garnish with springs of dill.