STEAMED ANCHOVIES

SERVINGS : 4 persons

INGREDIENTS
500 g anchovies
50 g capers
3 big dry onions
bunch parsley
1 big tomato
1 lemon
1 cup olive oil
pepper

PROCESSING METHOD
- Discard the heads and bones of anchovies, cut into fillets, wash and rinse.
- Chop the onions into rings in a wide and shallow tray. Place half of the anchovies on onion rings.
- Finely mince the parsley and spread on the anchovies. Place one more layer of anchovies on parsley.
- Cover with finely chopped tomatoes.
- Sprinkle the capers.
- Put lemon slices on top.
- Sprinkle pepper and olive oil.
- Cook about 15 minutes and serve hot.

Note: It is recommended to leave capers in sweet water for 1-2 hours.

FRIED MUSSEL

SERVINGS : 4

INGREDIENTS
20 mussels
125 ml olive oil
2 egg yolks
2 teaspoons lemon juice or tarragon vinegar
6 medium garlic cloves
A few salt
A few pepper

PROCESSING METHOD
- Press the garlic cloves through a garlic press into a bowl. Beat to a paste with the salt. Add egg yolks, one at a time, and beat until well combined.
- Slowly drip in oil, as for mayonnaise, whisking constantly. When sauce begins to thicken, stir in lemon juice or tarragon vinegar, and continue to add oil, gradually increasing to a steady trickle.
- Enough oil has been added when sauce becomes really thick. Add pepper, stir well.
- Open the 20 mussels by inserting a knife along the flat side and running it along to the other side. Remove them from their shells.
- Wash and dry mussels and flour each one separately.
- Dip them first into beer, then into the beaten egg. Fry in hot oil until golden brown on all sides.
- Spinkle with salt and serve immediately with a bowl of tarator sauce.

HINT: Do not refrigerate any leftover Aioli, place in a screw-top jar and leave in a cool place, such as a larder.

BAKED SHRIMP CASSEROLE

SERVINGS : 6

INGREDIENTS
1 kg small shrimps
3 small tomatoes
3 small bell peppers
1 small onion
120 gr cheese, grated
1 clove garlic
2 tablespoons oil
1/2 teaspoon salt
1/2 teaspoon pepper

PROCESSING METHOD
- Remove the shells, heads and tails of shrimps. Wash and drain them. Sprinkle with salt.
- Heat the oil. Lightly brown chopped onion and crushed garlic.
- Take them out and add to the shrimps. Cut the peeled tomatoes and seeded bell peppers into small pieces. Add to the shrimps together with some black pepper.
- Share them out in 6 small individual casseroles. Cover with roughly grated cheese.
- Bake in hot oven for 15-20 minutes.

CIGARETTE PASTY WITH MINCED LAMB

SERVING : 4

INGREDIENTS
3 sheets philo dough (yufka)
1 glass oil

FILLING
150 gr minced mutton
3 medium size onions, chopped
1 and 1/2 tablespoons margarine
1/2 bunch parsley
1/2 teaspoon salt
1/2 coffespoon pepper

PROCESSING METHOD
- Brown chopped onions lightly in margarine. Add the meat and salt. Cook it stirring constantly until the juice evaporates.
- Add pepper and chopped parsley. Mix well.
- Put the philo dough sheets one on top of the other. Fold them in half and cut along the diameter.
- Cut these semi-circular layers into four equal parts. Thus you will have 24 equal triangular sheets.
- On the shorter end of each triangle put a small amount of the filling. Fold the two sides over and roll it on like a cigarette. Dip the sharp end in a glass of water and stick it on.
- Heat the oil in a frying pan. Fry them on medium heat, until they are golden brown on both sides.
- Drain well.
- Serve hot.

BAKED PASTY WITH LEEK

SERVING : 4

INGREDIENTS
3 sheets philo dough (yufka)
4 kg leeks
8 eggs
50 gr bread crumbs
150 gr olive oil
150 gr cheese, grated
1 teaspoon salt
1 teaspoon pepper

PROCESSING METHOD
- Place one philo dough sheet over the other, spreading softened butter over, the first and second layers. Spread the yoghurt on the third.
- Following the diameters cut the stacked dough sheets into 4ths, then 8ths and finally 16 equal triangular pieces.
- Wash the leeks and cut them into pieces.
- Boil in water.
- Blend in a food mill.
- Add 7 eggs, grated cheese, a little salt and pepper and olive oil to the puree. Mix well.
- Butter a baking dish and sprinkle with bread crumbs.
- Spread in the mixture.
- Place the pasty on a buttered baking dish.
- Beat the remaining egg and spread over the pasty.
- Bake until the surface of the pasty becomes golden brown.

NOODLE WITH MEAT SAUCE

SERVING : 3INGREDIENTS
500 gr noodles
10 glasses water
2 soupspoons salt
2 and 1/2 soupspoons butter

MEAT SAUCE
125 gr ground meat
3 medium size onions
1 and 1/2 coffeespoons salt
1 teaspoon pepper
200 gr yoghurt
5 cloves garlic, crushed
2 teaspoons hot red pepper

PROCESSING METHOD
- Cook the meat and chopped onions together in a soup spoon of butter and 1 and 1/2 coffeespoons of salt. Cook for 1 and 1/2 hours, stirring occasionally.
- In another saucepan, boil the noodles for 15 minutes in the salted water.
- Drain. Then in this same saucepan melt 2 and 1/2 soupspoons of butter and put the noodles back in.
- Reheat for 2 or 3 minutes, then add the sauce prepared previously. Mix well.
- Melt the butter in a saucepan and add hot red pepper, mix well.
- Beat the yoghurt in a bowl and add crushed garlics and mix well.
- Put the noodles on the serving dish. Add the beaten yoghurt over the noodles and over this pour the melted butter to which the hot red pepper has been added.

BAKED PASTY WITH MINCED MUTTON

SERVING : 6

INGREDIENTS
3 sheets philo dough (yufka)
3/4 glass milk
6 tablespoons margarine
2 eggs

FILLING
150 gr minced mutton
3 medium size onions, chopped
1 and 1/2 tablespoons margarine
1/2 bunch parsley
1/2 teaspoon salt
1/2 coffespoon pepper

PROCESSING METHOD
- To make filling; brown chopped onions lightly in margarine. Add the meat and salt. Cook it stirring constantly until the juice evaporates.
- Add pepper and chopped parsley. Mix well.
- Brush an oven pan of 24-30 cm in diameter with melted margarine.
- Add the eggs and milk to the rest of the melted margarine and beat them well.
- Lay one sheet of philo dough into the pan, allowing the edges to go 8-10 cm beyond the rims. Tear the excess parts away.
- Spread 3-4 tablespoonful of the milk mixture over the philo dough.
- Lay two more layers of philo dough, cut the same size as the pan, spreading milk mixture on each layer.
- Spread the filling. Lay the rest of the philo dough in 2-3 layers, always moistening them with the milk mixture. Fold the edges of the first philo dough over.
- Spread the remaining milk mixture all over it.
- Bake in medium hot oven for 25-30 minutes until it is golden brown.

PASTA WITH TOMATO SAUCE

SERVING : 6

INGREDIENTS
750 gr pasta
18 glasses water

SAUCE
125 ml olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons fresh oregano, chopped or 1/2 teaspoon dried oregano
500 gr ripe tomatoes or canned skinned tomatoes
1 tablespoon capers, drained
12 large black olives, stoned and chopped
1 to 2 small fresh red chillies, according to taste

PROCESSING METHOD
- Boil the pasta in salted water for 7-8 minutes.
- Drain, cover with cold water and let stand 15 minutes.
- Slice each chilli and use the tip of a knife to remove seeds.
- Skin fresh tomatoes, use a spoon to scoop out seeds, then chop. Strain canned tomatoes.
- In a glass or ceramic bowl, marinate the olives, chillies and cappers in 4 tablespoons oil for at least 1 hour.
- Meanwhile gently saute the onion and garlic in the remaining oil until golden. Add the oregano.
- Turn all ingredients into a flameproof casserole or large frying pan and cook over medium to high heat until the mixture thickens and darkens slightly.
- Remove chillies.
- Serve the sauce hot with pasta.

PASTA WITH MEAT SAUCE

SERVING : 6

INGREDIENTS
750 gr pasta
18 glasses water

SAUCE
250 gr minced beef
125 ml dry white wine
250 ml Beef Stock
2 tablespoons tomato paste
2 chicken livers, finely chopped
125 ml thickned cream
60 gr butter
1 medium onion, finely chopped
1 small carrot, finely chopped
1 celery stalk, finely chopped
A pinch ground nutmeg
1 tablespoon fresh oregano, finely chopped or 1/2 teaspoon dried oregano
A few salt
A few pepper

PROCESSING METHOD
- Boil the pasta in salted water for 7-8 minutes.
- Drain, cover with cold water and let stand 15 minutes.
- Melt butter in a large, heavy-based saucepan. Add onion, celery and carrot. Cook over medium heat until the onion is golden and soft.
- Add beef and cook until is no longer pink, stirring often to prevent sticking.
- Add salt, pepper, nutmeg and oregano. Increase heat to high and pour in wine. Bring to the boil, stirring constantly and cook until the wine has almost evaporated.
- Add beef stock and tomato paste and simmer for 35-40 minutes, uncovered, stirring often.
- A few minutes before serving, add the chicken livers with cream and stir.
- Serve hot with pasta.

PASTA WITH EGGPLANT SAUCE

SERVING : 6

INGREDIENTS
750 gr pasta
18 glasses water

SAUCE
45 gr butter
1 soupspoon tomato paste
200 gr oil
3 eggplant, chopped
2 tomatoes, skinned, chopped
1 onion, finely chopped
1 carrot, grated
4 soupspoons fresh parsley, finely chopped
1 dessertspoon salt
1 coffeespoon black pepper
1/2 glass water

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 melt butter. Add onion and toast, stirring constantly until soft and golden.
- Add tomatoes, carrots, salt and black pepper. Cook 20-25 minutes, stirring constantly.
- In another heavy-based saucepan heat oil. Add eggplants and fry until soft and golden. Transfer with slotted spoon to tomato sauce.
- Add 1/2 glass water and tomato paste. Cook 10 minutes and stir.
- Remove from heat and add parsley.
- Serve hot over freshly-cooked pasta.