DRIED BEANS IN OLIVE OIL

SERVING : 4

INGREDIENTS
2 glasses dried beans
1 1/4 glasses olive oil
1 potato
1 medium celeriac
1 large carrot
1 large onion
5 cloves garlic
1/2 tablespoon sugar
16 glasses of water
1/2 bunch parsley

PROCESSING METHOD
* Soak the beans overnight in cold water.
* Drain and put into pan containing 12 glasses of boiling water. Lower the heat a little and coook for 30 minutes until the color of the beans changes.
* Remove from the heat and drain. Put olive oil and chopped onions into a pan and saute.
* Scrape the carrot and slice in circles 1/2 inch thick. Add the carrot, the potato cut into small pieces, celeriac, garlic, sugar, 1/2 tablespoon of salt and the beans. Pour 4 glasses of water over, close the lid of the pan and cook over heat little less than moderate until tender.
* Remove from heat, place on a plate after they have cooled down.
* Sprinkle chopped parsley over and serve.

FRIED ZUCCHINI CROQUETTE

SERVING : 6

INGREDIENTS
3 medium size zucchini squash
2 medium size onions, grated
100 gr cheese, mashed
1 small size tomato
1 bunch dill
1/2 bunch parsley
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dry mint
4 eggs
3 tablespoons flour
1 and 1/2 glasses oil

PROCESSING METHOD
- Peel the zucchinis. Wash and grate them. Sprinkle with salt. Knead and squeeze by hand to extract excess juice. Drain well.
- Add grated onions, cheese, peeled and chopped tomato, chopped dill and parsley, salt, pepper, mint, eggs and flour. Mix well.
- Heat the oil in a frying pan. Put in tablespoonful amounts of the mixture (4-5 at a time) and fry both sides.
- Serve at once.

ZUCCHINI SQUASH STUFFED WITH MINCED BEEF

SERVING : 4

INGREDIENTS
1 kg medium size zucchini squash
1 tablespoon margarine
3 large tomatoes or 50 gr tomato paste
1 soupspoon dill, chopped
1 tablespoon salt

MEAT FILLING
500 gr minced beef
2 tablespoons margarine
2 medium size onions
3/4 cup rice
1 soupspoon dill, chopped
2 medium size tomatoes, peeled and cut into small pieces
1 teaspoon salt
1/2 teaspoon black pepper

PROCESSING METHOD
- Chop the onions and brown them lightly in margarine. Add washed rice and 3/4 glass water. Cover and cook on medium heat for 10 minutes, until the water is absorbed.
- Remove from heat. Add the minced meat, dill, tomatoes, salt and pepper. Mix them well, kneading for about 5 minutes.
- Choose short and rather thick zucchinis. Peel them and cut the ends off. If they are too large, cut them in half. Cut out conical caps from the larger end of each one. Hollow them out with a knife, taking care not to pierce them.
- Stuff them with the meat filling and close the open ends with the caps. Place them in a flat pan.
- Add margarine and 1 glass of water. Cover and cook on medium heat for 20 minutes.
- Add 1 tablespoon of salt, tomatoes peeled and cut into small pieces (or the tomato paste dissolved in 1/2 cup of water) and 2 glasses of water.
- Cover and cook on medium heat for 20 minutes more, until they are tender.
- Arrange them in a serving dish and decorate with dill leaves.

BAKED TOMATO STUFFED WITH MINCED LAMB

SERVING : 6

INGREDIENTS
12 medium size firm tomatoes
1 glass water
1/2 soupspoon salt

MEAT FILLING
500 gr lamb or mutton minced meat, without fat
150 gr rice, boiled
45 gr butter
10 medium size onions, finely chopped
2 glasses Mutton Stock
1 soupspoon salt
1/3 coffeespoon granulated sugar
1/3 coffeespoon black pepper
3 soupspoons parsley, finely chopped
2 soupspoons dill, finely chopped

PROCESSING METHOD
- Cut the tomatoes around the top and save the cut pieces. With a coffeespoon, remove the seeds and pulp from the tomatoes.
- Melt the butter in a large saucepan over medium heat. Add the onions and cook for 4-5 minutes to a golden colour.
- Add the ground meat and brown for a few minutes while mashing it with a fork.
- Add the meat stock and salt, bring to boil. Remove from the heat after 15 minutes.
- Add black pepper, sugar, rice, parsley and dill. Stir well.
- Stuff each tomato with the filling and cover with the tomato top.
- Put them on to an oven dish or a high-sided skillet. Bake the stuffed tomatoes for 15-20 minutes.

MARINATED FRESH HERRING FILLET

SERVINGS: 4

INGREDIENTS
4 fresh herrings, cleaned, scaled and backbone removed
2 pickled gherkins, diced
250 gr cooked potatoes, diced
1/2 bunch spring onions, chopped
250 gr cooked beetroot, sliced
A few chives, to garnish

MARINADE
125 gr vinegar
125 gr water
2 tablespoons sugar
1 small onion, chopped
1 bay leaf
A few pinch red pepper
A few pinch allspice

YOGURT DRESSING
6 tablespoons yoghurt
2 tablespoons mayonnaise

PROCESSING METHOD
- Cut herring fillets into 5 cm pieces and put into a glass dish.
- To prepare the marinate, combine ingredients in a saucepan and bring to the boil. Simmer for 1 minute, the leave to cool.
- Pour over herrings, and marinate overnight or for at least 6 hours.
- Drain herrings from marinate and put into a bowl with gherkins, potatoes and spring onions.
- To make the dressing, mix ingredients together, then stir into salad.
- Arrange sliced beetroots around edge of serving dish, spoon salad in centre and garnish with chives.

STUFFED CUTTLEFISH FRY

SERVING : 4

INGREDIENTS
6 large cuttlefish, well cleaned, skinned

FILLING
3 soupspoons breadcrumbs
2 soupspoons parsley, chopped
6 soupspoons cheese, grated
6 cloves garlic, crushed
1 egg, beaten
1 teaspoon salt
1/4 glass oil
1 coffeespoon black pepper
1/3 coffeespoon red pepper
4 tomatoes, peeled, seeded, chopped
2 dessertspoons ketchup
1/4 glass dry white wine

PROCESSING METHOD
- Chop the arms finely. Put a large bowl.
- Add breadcrumbs, parsley, cheese, 1 chopped garlic, egg, 1 soupspoon oil, red pepper, 1 coffeespoon salt and black pepper. Mix well.
- Stuff the cuttlefishes with the filling. Don’t push much filling. Stitch each stuffed cuttlefish.
- Heat remaining oil in a large friyingpan. Add remining garlics, and roast for 5 minutes stirring continually. Discard garlics.
- Add cuttlefishes and fry turning all sides until turn pinky.
- Add tomatoes, ketchup, wine and remining salt. Lower heat and cover. Cook for 20-25 minutes.
- Transfer cooked cuttlefishes with slotted spoon into a large bowl. Take out the stiches and cut slices.
- Arrange into serving dishes. Pour over the cooking sauce and serve warm.

SWORDFISH ON SKEWERS

SERVING : 10

INGREDIENTS
1800 gr. fillet of sword fish
4 tomatoes, medium
2 sliced lemons
5 green sweet peppers
30 small bay leaves

MARINADE
For the marinade
1 onion grated
5 bay leaves
2 cloves garlic crushed teaspoon black pepper
1 teaspoon salt tablespoons lemon juice
1 cup olive oil
1 tablespoon tomato paste

PROCESSING METHOD
* Take out the bones and skins of the fish. Cut the fish into large cubes of 3 cm. Slice tomatoes and remove the seeds. Slice the peppers.
* Put the fish in a bowl, add the marinade ingredients and mix with your hand leave for 20 minutes.
* Thread 4 cubes of fish per person onto metal barbecue skewers with slices of tomato, pepper, lemon and bay leaves.
* Take what is left of the marinade and brush generously over the prepared skewers. Pour any remaining marinade over the top and leave for 5 minutes to improve the taste.
* Grill over charcoal or under a hot electric grill, turning frequently, and basting with the marinade.
* Garnish with lemon slices, boiled potatoes and serve with salad.

BAKED PASTY WITH YOGHURT

SERVING : 4

INGREDIENTS
3 sheets philo dough (yufka)
200 gr yoghurt
200 gr cheese, mashed
1/2 bunch parsley
1/2 bunch dill
2 egg yolks
50 gr butter

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.
- Mash together the cheese, chopped parsley, chopped dill and an egg yolk.
- Place a roll of filling at the base of each triangle. Roll the base of the triangle toward the point. To give them an even shape, cut the sides straight.
- Place the pasty on a buttered baking dish and brush the top with egg yolk.
- Bake until the pasty are golden brown.

BAKED PASTY WITH GROUND MUTTON

SERVING : 6

INGREDIENTS
5 sheets philo dough (yufka)
100 gr butter

FILLING
250 gr ground mutton
1/2 bunch parsley, chopped
1/2 teaspoon salt
1/2 teaspoon pepper

PROCESSING METHOD
- Brown the grated onion in butter in a frying pan. Add the ground mutton, chopped parsley, salt and pepper. Stir while cooking.
- Liberally butter a baking dish. Spread a philo dough over the dish, allowing the edges to go beyond the rim of the baking dish.
- In a salad bowl, mix the eggs, yoghurt and milk. With a spoon spread some of this mixture over the philo dough sheet.
- Take a second sheet and divide it in half with your hands and place the two pieces over the dish, on top of the first sheet, pleating it so that it is the same size as the dish.
- Spread on more of the yoghurt preparation.
- Add a third sheet as you did the second. But now do not use the liqued, but rather spread the filling over the dough.
- Place a fourth and fifth dough sheet as explained for the second. When the fifth dough sheet is in place, fold the border of the first dough sheet over the fifth. Generously butter the surface of the last dough sheet.
- Place in a medium heated oven for about 30 minutes until the top turns a pretty golden color.

BAKED PASTY WITH CHEESE

SERVING : 6

INGREDIENTS
5 sheets philo dough (yufka)
100 gr butter

FILLING
250 gr cheese, mashed
1/2 bunch dill, chopped
1/2 bunch parsley, chopped
1/2 teaspoon salt
1/2 teaspoon pepper

PROCESSING METHOD
- Mash the cheese with a fork. Add the chopped dill and parsley, salt and pepper. Blend well.
- Liberally butter a baking dish. Spread a philo dough over the dish, allowing the edges to go beyond the rim of the baking dish.
- In a salad bowl, mix the eggs, yoghurt and milk. With a spoon spread some of this mixture over the philo dough sheet.
- Take a second sheet and divide it in half with your hands and place the two pieces over the dish, on top of the first sheet, pleating it so that it is the same size as the dish.
- Spread on more of the yoghurt preparation.
- Add a third sheet as you did the second. But now do not use the liqued, but rather spread the filling over the dough.
- Place a fourth and fifth dough sheet as explained for the second. When the fifth dough sheet is in place, fold the border of the first dough sheet over the fifth. Generously butter the surface of the last dough sheet.
- Place in a medium heated oven for about 30 minutes until the top turns a pretty golden color.