BAKED KEBAB WITH VEGETABLES

SERVINGS : 6

INGREDIENTS
1 kg lamb meat, without bones, cut into small pieces
2 small tomatoes
1 large size onion
2 potatoes
3 eggplants
2 glasses water
1 glass olive oil
2 tablespoons butter
1 teaspoon salt

PROCESSING METHOD
- Cut the eggplants in half, lengthwise. Sprinkle with salt and let stand for one hour.
- Wash and dry them.
- Cook them in olive oil and place in a baking dish.
- Brown the meat in a tablespoon of butter.
- Add a glass of water, salt and the chopped onion and cook.
- Before the meat is completely cooked add the potatoes which have been cut into slices.
- Fill the centers of the eggplants with the meat, tomato and onion mixture. Pour the rest of the sauce around the eggplant. Add a tablespoon of butter and water.
- Bake 15 minutes in a hot oven.

CASSEROLE KEBAB WITH VEGETABLES

SERVINGS : 6

INGREDIENTS
1 kg mutton
4 tablespoons margarine
1 dozen pearl onions
150 gr green beans
1 large eggplant
2 medium size fresh potatoes
2 medium size carrots
2 large tomatoes
50 gr okras
2 bell peppers
2 teaspoons salt
2 teaspoons salt
1/2 teaspoon pepper
1/2 bunch dill

PROCESSING METHOD
- In a large earthenware casserole, place the meat cut into cubes.
- Then arrange in layers; 1/3 of tomatoes cut into slices, green beans cut in halves, scrapped carrots cut into short sticks, eggplant cut lengthwise into four and then into pieces, peeled onions, 1/3 of tomatoes in slices, seeded bell peppers cut into four, peeled potatoes cut into large cubes, okras without caps and the rest of the tomatoes cut into slices.
- Spinkle with salt, pepper and chopped dill. Add margarine and 1/2 glass of water.
- Cover and cook on very low heat for 2 hours until the meat is tender.

SHANKS KEBAB WITH VEGETABLES

SERVINGS : 6

INGREDIENTS
6 lamb shankends (1 kg)
4 tablespoons margarine
3 medium size onions
2 medium size tomatoes
3 medium size eggplants
5 medium size bell peppers, seeded
100 gr cream
1 lemon
2 tablespoons salt
1/2 teaspoon pepper

PROCESSING METHOD
- Melt the margarine in a saucepan. Add the lamb shanks and one chopped onion. Brown them for 10 minutes.
- Add 2 glasses of water and the juice of one lemon. Cover and cook on medium heat for 40 minutes.
- Arrange the meat in a flat saucepan. Cover with eggplants cut lengthwise into four and then into 3-4 cm long pieces, seeded bell peppers cut into lengthwise strips, two onions cut into lengthwise slices, peeled and chopped tomatoes, cream, salt and pepper.
- Cover and cook on medium heat for 15 minutes.

STUFFED GREEN TOMATO PICKLE

INGREDIENTS
15 green tomato
500 gr white cabbage, finely chopped
1 bunch parsley, finely chopped
1 bunch dill, chopped
1 clove garlic, crushed
1 soupspoon red pepper
1 large onion, cut to ring pieces
3 liters water
750 gr vinegar
4 soupspoons salt
1/4 glass oil
2 lemons juice
250 gr celery stalks, washed

PROCESSING METHOD
- Cut the tomatoes around the top and take the lids off.
- Remove the pulp with the help of a small spoon.
- Put the cabbage, parsley, dill, garlic and red pepper into a large size bowl. Mix well together.
- Stuff the tomatoes with this mixture and put the lids on.
- Arrange in a pickle jar with the onion rings.
- Pour over water mixed with salt, lemon juice and vinegar.
- Let stand for about a month.

STUFFED EGGPLANT PICKLE

INGREDIENTS
10 small eggplants
500 gr cauliflower, chopped
1 bunch parsley, finely chopped
1 bunch dill, chopped
1 clove garlic, crushed
1 soupspoon red pepper
3 large long red peppers, finely chopped
3 liters water
750 gr vinegar
4 soupspoons salt
1/4 glass oil
2 lemons juice
250 gr celery stalks, washed

PROCESSING METHOD
- Remove the stems of the eggplants.
- Peel them leaving lengthwise stripes.
- On one side, make a deep lengthwise incision with a knife.
- Leave them in salted water for half an hour.
- Put the water into a large saucepan to half over high heat and bring to boil.
- Add lemon juice and stir. Add the eggplants and boil for 3 minutes.
- Transfer boiled eggplants with a slotted spoon into a bowl. Let cool.
- Put the cauliflowers, parsley, red long pepper, dill, garlic and red pepper into a large size bowl. Mix well together.
- Stuff the eggplants with this mixture and put the lids on.
- Arrange in a pickle jar with the celery stalks.
- Pour over water mixed with salt, lemon juice, oil and vinegar.
- Let stand for about a month.

STUFFED BELL PEPPER PICKLE

INGREDIENTS
1 kg green bell peppers
1 small white cabbage
2 sweet red peppers
1 bulb garlic
1 bunch parsley
10-12 springs of green celery
2 cups vinegars
1 full tablespoon salt
4 and 1/2 cup water

PROCESSING METHOD
- Remove the stalks and seeds from the peppers.
- Finely chop the cabbage, red peppers, garlic, parsley and celery stalks. Mix them well.
- Stuff the peppers with this mixture and arrange in a pickle jar.
- Pour over water mixed with salt and vinegar.
- Let stand for about 3 weeks.

BROAD BEAN WITH SAUCE

SERVINGS : 6

INGREDIENTS
1 kg broadbean
1 glass olive oil
3 onions, chopped
4 pieces sugar
1/2 lemon juice
1 teaspoon salt

SAUCE
125 ml thickened cream
250 ml Hollandaise Sauce
2 eggs, hard-boiled, shelled and cut in half

PROCESSING METHOD
- Soak the beans overnight.
- Brown the onion in olive oil in a saucepan. Add 5 glasses of water and let boil.
- When the liquid comes to a boil, add the cleaned beans, the juice of half a lemon, sugar and a little salt.
- Cook until the beans are tender.
- Whip cream until stiff.
- In top of double boiler over simmering water fold cream into Sauce gently fold until well blended.
- Transfer to serving dish.
- Serve chilled with hot or cold meat.

BROAD BEAN PUREE-2

SERVINGS : 6

INGREDIENTS
1 kg dry broad beans
1 glass olive oil
3 onions, chopped
4 pieces sugar
1/2 lemon juice
1 teaspoon salt

PROCESSING METHOD
- Soak the beans overnight.
- Brown the onion in olive oil in a saucepan. Add 5 glasses of water and let boil.
- When the liquid comes to a boil, add the cleaned beans, the juice of half a lemon, sugar and a little salt.
- Cook until the beans begin to disintegrate.
- Put through a vegetable mill, transfer to a serving plate.
- Sprinkle with lemon juice and a fine stream of oil.

BROAD BEAN PUREE-1

SERVINGS : 6

INGREDIENTS
2 glasses dry broadbeans
1 large size onion
1/4 glass olive oil
2 teaspoons salt
4 teaspoons sugar
1/2 bunch dill
1/2 bunch parsley
1 lemon, sliced

PROCESSING METHOD
- Soak the dry broadbeans in water overnight.
- Drain and put them in a saucepan. Add the onion, peeled and cut into four pieces, olive oil, salt, sugar and enough water to cover them. Cover and cook on
medium heat until the beans are well tender (20 minutes in pressure cooker).
- Mash them while still hot and make a smooth and not very thick puree.
- Pour it into a flat bowl. Let cool and get hard.
- Turn it upside down onto a serving dish.
- Decorate with dill or parsley leaves.
- Serve with slices of lemon.

CHICKPEAS PASTE

SERVINGS : 4

INGREDIENTS
1 and 1/2 glasses chickpeas
1/2 glass tahini (ground sesame seed paste)
1/2 glass olive oil
1 and 1/2 teaspoons salt
1 and 1/2 teaspoons ground red pepper
4 cloves garlic, crushed
3 lemons juice

PROCESSING METHOD
- Soak the chickpeas in water overnight.
- Change the water and cook until they are well tender. Remove the skins and mash well.
- Add (tahini, crushed garlic, salt and pepper. Mix well.
- Slowly add olive oil and lemon juice to make a smooth paste.
- Arrange on a serving dish. Serve with toasted bread.