EGG WITH GROUND LAMB

SERVING : 5

INGREDIENTS
10 eggs
250 gr gound lamb or beef
4 medium size onions, finely chopped
1 tomato, peeled, chopped
1 soupspoon butter
1 teaspoon salt
1/2 teaspoon black pepper

PROCESSING METHOD
- In a frying pan, melt the butter and brown the onions. Add the ground meat, tomato and salt. Stir.
- Break the eggs over the meat when the juice from the meat and tomatoes has almost evaporated.
- Cover and cook 3 or 4 minutes.
- Serve at once.

BOILED EGG WITH SAUCE

SERVINGS : 6

INGREDIENTS
12 eggs
1 tablespoon curry powder
60 gr butter
500 ml Bechamel Sauce
500 ml milk, warm
2 medium onions, finely chopped
1 garlic clove
1/2 teaspoon fresh root ginger, grated
60 gr plain flour

PROCESSING METHOD
- Boil the eggs. Remove the shells and cut each one into 4 round slices.
- Melt butter in a heavy-based saucepan over low heat. Sauce onions, garlic and ginger, remove garlic clove after 1-2 minutes, because only a hint of its flavour is needed.
- Continue cooking over low heat until the onion is becoming soft and golden, but not brown. Stir in curry powder and flour. Cook about 3 minutes until bubbly.
- Stir in warm milk and bring to a boil.
- Add Bechamel Sauce to onions and mix thoroughly.
- Serve hot, spooned over hot-boiled eggs.

SWEET FLAKY PASTRY IN SYRUP

INGREDIENTS
250 gr flour
2 eggs
1 teaspoon salt
1 teaspoon olive oil
200 gr starch
1 glass melted butter
1 glass ground walnuts
1/2 glass ground pistachio nuts

SYRUP
3 glasses sugar
2 glasses water
1/2 lemon juice

PROCESSING METHOD
- Sift the flour. Make a hallow in the middle. Put the eggs, salt and 1/5 glass of water. Mix well and knead for 15 minutes. Cover with a damp cloth and leave for half an hour.
- Spread the olive oil over the dough. Knead it again for 15 minutes.
- Cut it into 8 equal pieces and sprinkle each one with starch.
- With a rolling pin, roll them out one by one, to make 15 cm discs. Sprinkle each one with starch and put them one on top of the other. Let stand for 15-20 minutes.
- Roll them out again, keeping them together, to make a bigger disc. Separate each layer of dough, sprinkle with starch, and roll them out with a thin rolling pin, to make the sheets as thin as possible (almost transparent).
- The layers of dough can be rolled out all together, one on top of the other. But they should be alternated each time, otherwise the outer layers will get bigger while the inner layers will remain smaller.
- Put the doughs one on top of the other and cut them exactly the same size as the baking pan.
- Brush the pan with melted butter. Place 4 layers of dough, brushing each one with butter. Spread ground walnuts and pistachio nuts. Place the remaining 4 layers of dough, brushing each one with butter. Cut through the bottom into 4-5 cm rectangular or triangular pieces.
- Bake them in medium hot oven for 1 hour, until they are golden brown.
- Meanwhile, put the sugar and lemon juice in a saucepan with 2 glasses of water. Boil on medium heat stirring constantly. Let simmer for 15 minutes.
- Take the pan out of the oven. Let cool for 10 minutes.
- Lightly brush with butter. Pour the syrup over little by little, so that it absorbes the syrup entirely.
- Let cool before serving.

LADY’S NAVEL IN SYRUP

INGREDIENTS
225 gr flour
85 gr melted butter or margarine
2 whole eggs
1 egg yolk
1/2 teaspoon salt
1 and 1/4 glasses oil

SYRUP
2 glasses water
1 and 3/4 glasses sugar
1 tablespoon lemon juice

PROCESSING METHOD
- Melt the sugar in 2 glasses of water. Add the lemon juice and boil. Let simmer for 15 minutes. Let cool.
- Heat the butter in a saucepan. Add 1 and 1/2 glasses of water with some salt. Let boil.
- Add the flour at once and cook on medium heat for 7-8 minutes, stirring all the time with a wooden spoon. Let the dough cool.
- Add 2 whole eggs and 1 egg yolk. Mix well and knead for 10 minutes.
- Oil the palms of your hands. Take large walnut size pieces from the dough. Roll each one into a ball. Press lightly to flatten and with your finger make a hole in the middle.
- Drop them into a frying pan with lukewarm oil in it. Do not fill the pan completely, otherwise they will stick together.
- Put the pan on medium heat and fry the doughs until golden brown on both sides.
- Drain well and drop into the syrup. Leave in syrup for 15 minutes.
- Repeat the same with the rest of the doughs, letting the oil cool a little each time.

FLUTED FRITTERS IN SYRUP

INGREDIENTS
250 gr flour
100 gr butter
50 gr potato starch
1 souspspoon sugar
6 eggs
A pinch salt
2 glasses olive oil

SYRUP
500 gr water
1 kg sugar
2 soupspoons lemon juice

PROCESSING METHOD
- Prepare the syrup by boiling the water with sugar and lemon juice for 2 minutes. Put aside to cool.
- Melt the butter in a saucepan. Add water, sugar and salt, bring to a boil.
- Add the flour while beating the mixture vigorously with a whisk. Cook for 10 minutes while continually beating it.
- Remove from the heat and let cool.
- When the mixture has cooled, add eggs one by one, then the starch while mixing constantly.
- Warm the oil in a frying pan. Make a horn with heavy cloth (or use a pastry bag).
- Squeeze out pieces of dough into the oil, each one being 4 or 5 cm wide. Move the pan back and forth occasionally while the fritters are frying. Fry for 10-15 minutes until the fritters are golden brown.
- Put them into the cooled syrup and let stand 15 minutes.
- Place them on a serving dish.
- Serve when the fritters have completely cooled.

STUFFED GOOSE ROAST

SERVICE : 8

INGREDIENTS
4 kg goose, without offals
30 gr butter
1 clove garlic, crushed
3 desserspoons orange rind, grated
1 coffeespoon ground red pepper
30 gr oil
2 medium size onions, finely chopped
500 gr sausage, finely chopped
125 gr rice, boiled
2 soupspoons cognac
1 1/2 dessertspoons salt
2 dessertspoons black pepper
1 dessertspoon thyme
2 egg, beaten
3 soupspoons currant, marinated in orange juice for 20 minutes

PROCESSING METHOD
- Heat the oil in a medium size saucepan over moderate heat. Add onions and roast for 5-6 minutes, stirring continually until onios soft and gold.
- Add the sausages and roast for 5 minutes, stirring continually until gold.
- Remove from heat. Pour into a large bowl. Add remaining ingredients and stir well.
- Stuff the rice filling to turkey’s breast with a wooden spoon. Stitch up.
- Put stuffed goose onto an oven dish or a high-sided skillet.

STUFFED TURKEY BAKE

SERVICE : 10

INGREDIENTS
5 kg turkey, without offals
1 turkey liver, chopped
1 and 1/2 dessertspoon salt

MEAT STUFF
500 gr minced veal meat, without fat
175 gr breadcrumbs
1 soupspoon parsley, chopped
1/4 lemon rinde, grated
1 teaspoon salt
1 teaspoon black pepper
1 egg, beaten

RICE STUFF
60 gr butter
1 medium size onion, finely chopped
1 clove garlic, crushed
2 souspspoons grated celery
125 gr salami, chopped
125 gr sausage, chopped
125 gr raisin, marinated in 3 soupspoons cognac for 30 minutes
75 gr almond, crushed
1/2 glass dry white wine
1 dessertspoon salt
1 teaspoon black pepper
125 gr rice, washed, kept 30 minutes in cold water

BOUQUET GARNI
4 parsley stalks
A pinch thyme
1 bay leaf

PROCESSING METHOD
- Place offals except the liver, salt and a bouquet garni in a small saucepan, cover with water. Bring water to boil over high heat, skim the surface.
- Lower heat, cover lid and let stand for 1 hour.
- Remove from heat. Pour through a fine strainer into a bowl until 100 gr. Discard, removed on strainer. Spoon off any fat that solidified on surface.
MEAT STUFF
- Put breadcrums, parsley, lemon rind, salt, and black pepper into a large bowl. Mix together with a fork. Add egg and 3 soupspoons offals liquid. Stir well.
RICE STUFF
- Melt 60 gr butter in a large size saucepan over moderate heat. Add onions, garlics, celery, salami, sausage and chopped liver. Roast for 5-6 minutes, stirring continually until onios soft and gold.
- Add the raisin,almond, wine, salt, pepper and bouquet garni. (Tie together herb springs with a piece of string or place in a muslin bag, if string is used the bouquet garni can be tied to the pan handles for easy removal.) Bring water to boil stirring continually and cook for 20 minutes.
- Remove from heat. Pour into a large bowl. Add rice and stir with a fork.
FILLING
- Stuff the meat filling to turkey’s neck with a wooden spoon. Stitch up.
- Stuff the rice filling to turkey’s karin bosluguna with a wooden spoon. Stitch up.
- Put stuffed turkey onto an oven dish or a high-sided skillet.

STUFFED DUCK ROAST

INGREDIENTS
2,5 kg duck, boneless, meat removed from the skin
30 gr butter
2 shallots, finely chopped
1 clove garlic, crushed
500 gr veal liver, chopped
250 gr chicken liver, chopped
1 teaspoon salt
1 teapoon black pepper
1 coffeespoon allspice
1 coffeespoon thyme
3 eggs, beaten
3 soupspoons cognac
3 soupspoons oil
Coating dough

PROCESSING METHOD
- Melt the butter in a small size fryingpan over moderate heat. Add shallots and garlics. Roast for 3-4 minutes, stirring often, until turn golden.
- Remove from the heat. Transfer roasted shallots and garlics with slotted spoon to a bowl.
- Add chopped duck meat, ground veal meat, chicken livers, salt, pepper, allspice, beaten egg and cognac. Mix well together.
- Spread the duck skin. Pour over the filling stuff. Cover the skin well and stitch up.
- Cover the stuffed duck with dough.

AMULET PASTY WITH CHEESE

SERVING : 4

INGREDIENTS
1 sheet philo dough (yufka)
1/2 glass oil

FILLING
200 gr cheese
1/2 bunch parsley, chopped
1/2 bunch dill, chopped

PROCESSING METHOD
- Mash the cheese with a fork. Add the chopped dill and parsley. Blend well.
- Fold the philo dough sheet in two and cut along the diameter to obtain the 2 half-circles, one over the other.
- Cut each dough sheet with a knife in 10 cm wide lengths perpendicular to the diameter, giving you long strips of dough.
- Place a little mixture at the base of the triangle.
- Roll toward the point while folding in the 2 sides to prevent the filling from leaking out.
- To make the point stick to the dough, dip it in a saucer of water before finishing the last roll.
- Fry them in oil until golden brown in color.

CIGARETTE PASTY WITH CHEESE

SERVING : 4

INGREDIENTS
1 sheet philo dough (yufka)
1/2 glass oil

FILLING
200 gr cheese
1/2 bunch parsley, chopped
1/2 bunch dill, chopped

PROCESSING METHOD
- Mash the cheese with a fork. Add the chopped dill and parsley. Blend well.
- Spread out one philo dough sheet and fold it in half. Cut along the diameter, producing 2 half-circles, one on the other.
- Trace 5 to 7 lines from the center of the straight side, forming sharp triangles.
- Place a little mixture at the base of the triangle.
- Roll toward the point while folding in the 2 sides to prevent the filling from leaking out.
- To make the point stick to the dough, dip it in a saucer of water before finishing the last roll.
- Fry them in oil until golden brown in color.