EGGPLANT SLICES FRY IN OLIVE OIL

SERVING : 6

INGREDIENTS
1 kg medium size eggplants
3 small size tomatoes
1 potato
1 tablespoon salt
1 and 1/2 glasses oil

Tomato Sauce
3 large size tomatoes
2 cloves garlic
2 tablespoons vinegar
1 teaspoon pepper
1 teaspoon salt

Yogurt Sauce
500 gr yoghurt
2 cloves garlic
1 teaspoon salt

PROCESSING METHOD
* Remove the stems of the eggplants. Without peeling, cut them lengthwise into 1/2 cm thick slices, or peel them leaving lengthwise stripes and cut them diagonally into 1 cm thick slices.
* Sprinkle with salt and let stand for 20 minutes.
* After peeling, cut potato lengthwise into 1/2 cm thick slices.
* Heat the oil in a frying pan.
* Dry the eggplant slices pressing lightly.
* Fry eggplant and potato until golden brown on both sides.
* Drain well and arrange on a serving dish.
* Serve cool, either with tomato sauce or yoghurt sauce.
* Tomato Sauce : Reduce the oil in the pan. Add peeled and chopped tomatoes and crushed garlic. Cook on medium heat for 7-8 minutes, stirring from time to time.
* Add salt, pepper and vinegar. Mix well.
* Pour over the fried eggplant slices.
* Yoghurt Sauce : Put the yoghurt, crushed garlic and salt into a bowl. Beat well.
* Pour over the fried eggplant slices.

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
1 onion grated
5 bay leaves
2 cloves garlic crushed teaspoon black pepper
1 teaspoon salt
2 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.

GREEN BEANS IN OLIVE OIL

SERVING : 6

INGREDIENTS
2 lb. Green Beans, washed
1/2 lb. Onion
1/2 lb. Tomatoes
9 Tablespoons Olive Oil
2 Cloves Garlic
3/4 Tablespoons Salt
1/2 Teaspoon Sugar
3/4 Cup Water

PROCESSING METHOD
* Cut both ends of beans. If beans are too long cut in half. If need trim it well.
* Cube onions.
* Thickly slice tomatoes.
* Peel garlic cloves and cut into four.
* Saute onions and tomatoes in olive oil for 3-4 minutes.
* Add beans, salt, garlic and sugar.
* Saute all until beans turn bright green.
* Add water, bring to boil and cook over medium to low heat until beans are soft, about an hour or a little more.
* Serve cold.

BARBUNYA PILAKI IN OLIVE OIL

SERVINGS : 4 Persons

INGREDIENTS
2 Cup Cranberry Or Pinto Beans
6 Cup Water
2 Medium Size Onion
6 Clove Garlic
2 Large Size Carrot
1 Large SizePotato
1 Tablespoon Tomato Paste
3-4 Sprigs Parsley
2 Teaspoon Salt
8 Tablespoon Olive Oil
1 Teaspoon Sugar
1 Medium Size Lemon

PROCESSING METHOD
- Soak beans overnight with 2 cups of water.
- Cook with 2 cups of water in a pressure cooker for 25 minutes; drain. Set aside.
- Saute chopped onion in oil for 2-3 minutes in a large saucepan stirring occasionally. Add tomato paste; mix well. Season with salt and sugar. Stir in beans,
pared and cubed carrots and potato, garlic cut in 2-3 pieces crosswise; mix thoroughly.
- Add 1 cup of hot water. Cover and simmer for 20 minutes or until vegetables are tender. Remove from heat; cool.
- Place in a serving plate. Garnish with parsley.
- Serve cold with lemon wedges.

MUTTON SOUP WITH SAUCE

SERVINGS: 8

INGREDIENTS
500 grams mutton
1 carrot
1 onion
1/2 tablespoon salt
4 tablespoons margarine
4 tablespoons flour
3 egg yolks
1 lemon juice

SAUCE
3 tablepoons butter
1 teaspoon ground red pepper

PROCESSING METHOD
- Put the meat, peeled whole onion and carrot in 3 liters of water. Cover and cook on low heat for 2 hours until the meat is well tender.
- Take the meat out and tear it into very small pieces. Put them back into the stock.
- Melt margarine in a saucepan. Add the flour and brown it lightly for 2-3 minutes.
- Slowly add the stock stirring constantly. Pour it into the soup. Cover and let simmer.
- Put egg yolks in a bowl. Add the lemon juice and beat well. Go on beating vigorously with a fork, while adding litle by litle boiling soup with the help of a ladle.
- Add this mixture to the soup and turn the heat off. Pour it into a soup serving dish.
- To make the sauce, heat the butter. Remove from heat and add the red pepper.
- Pour it over the soup and serve at once.

LAMB SOUP WITH SAUCE

SERVINGS: 8

INGREDIENTS
500 grams lamb
1 carrot
2 liters water
4 soupspoons flour
1 onion

SAUCE
4 soupspoons butter
1/2 teapoon ground red pepper

PROCESSING METHOD
- Cook the meat, the carrot and the whole onion in 2 liters of water. Add salt and cook for about 1 and 1/2 hours.
- When the meat is cooked, drain and save the cooking water in another saucepan. Remove the onion and the carrot.
- Cut the meat into very small pieces and replace it into the cooking water.
- In the saucepan where the meat was cooked, melt the butter and add the flour. Mix for 2-3 minutes and then slowly add the broth with the meat while stirring constantly.
- Boil for about 10 minutes.
- To make the sauce, simply melt the butter and add the red pepper.
- This sauce is served seperately and added according to taste by each person.

DRY CHEESE SOUP WITH SAUCE

SERVINGS: 6

INGREDIENTS
1 glass dried cheese with flour
8 glasses meat stock
150 grams minced lamb meat
3 tablespoons margarine
2 medium size tomatoes or 2 tablespoons tomato paste
2 teaspoons salt

SAUCE
3 tablespoons butter
6 slices bread, diced
A pinch mint

PROCESSING METHOD
- Melt the margarine in a large saucepan. Add minced meat and cook until the juice evaporates, stirring from time to time.
- Add peeled and chopped tomatoes or diluted tomato paste. Cook for 15 minutes.
- Add meat stock and dried cheese. Mix well and stir until it starts boiling. Let simmer for 10 minutes.
- In a small saucepan melt the butter, add the mint. Add diced bread and fry them.
- A little of this sauce can be added over each serving.

CABBAGE LEAVES STUFFED WITH RICE IN OLIVE OIL – 1

SERVING : 6

INGREDIENTS
1 kg cabbage
15 glasses water
1/2 glass salt
2 coffee cups olive oil
1/2 coffeespoon granulated sugar

RICE FILLING
250 gr rice, washed
250 gr olive oil
750 gr onions, finely chopped
25 gr pine nuts
25 gr currants
1 level dessertspoon salt
1 level dessertspoon granulated sugar
250 gr boiling water
1/2 bunch parsley
1/2 bunch mint
1/2 bunch dill

PROCESSING METHOD
- Heat the olive oil in a large saucepan over moderate heat. Add the onions and cook to a golden colour. Add the rice and pine nuts. Stir constantly over a
medium heat for about 30 minutes until the rice becomes golden in color.
- Add the salt, sugar, currants and mix well. Add the boiling water and mix again. Cover and cook on a very low heat for 15 minutes.
- Add the dill, mint, parsley and stir. Place on a large dish and let cool before using.
- Cut the cabbage heart with a knife. Place 15 glasses of water and 1/2 glass salt into a saucepan large enough to contain the cabbage. Put in the separated
cabbage leaves turned upward. Cover and boil for 3 minutes.
- Lower the heat. Turn the cabbage over, cover and cook another minute. Turn the cabbage over again remove the softest leaves from the bottom. Turn the
cabbage over again and let cook 5 minutes.
- Remove the cover. The leaves should have become supple without being fully cooked. If they are not soft enough, let them remain in the water another 3 or 4
minutes.
- Now place the cabbage leaves under running water. Take each leaf and squeeze it a little. Gently remove the largest veins with a knife, Place the leaves
with the thickest veins on the bottom of a large saucepan. Drain and let cool.
- Place some filling in the center of the leaf and roll the leaf from left to right over the filling and finally roll like a cigarette.
- Put the firmest leaves with the most veins on the bottom of a large saucepan. Place the stuffed leaves in a saucepan with the extra leaves were put. Add
water, oil, salt and sugar.
- Cover and cook on a low heat for 1 hour, until all the water is absorbed.

BOILED ARTICHOKE WITH MUSTARD SAUCE

SERVING : 6

INGREDIENTS
12 artichokes
2 lemons juice
1 coffee spoon salt
1/2 coffee spoon sugar
5 glasses water

MUSTARD SAUCE
3 egg yolks
2 tablespoons lemon juice
2 teaspoons mustard
375 ml White Stock or Chicken Stock or White Veal Stock
90 gr butter
45 gr flour
A few salt
A few cayenne pepper

PROCESSING METHOD
- Put the lemon juice in a bowl and add 5 glasses water.
- The artichokes must be cut so as to leave only the heart and some of the stem. First tear out the leaves by pulling them opposite to the direction in which
they grow.
- Scrape to remove the small filaments and cover all the exposed areas with lemon juice to prevent the artichoke from turning black.
- Remove the stem from its hard base. Trim around the heart with a knife scraping to the bottom of the heart, not forgetting to rub immediately with lemon.
- Let the artichokes sit in water with lemon juice before being used.
- Place the artichokes side by side in a saucepan. Add salt and sugar.
- Boil and cook on a low heat for 1 hour.
- In a heavy-based medium saucepan, melt butter and add the flour all at once. Cook, stirring constantly, for 3 minutes.
- Add stock all at once, whisking to blend smoothly. Cook over low heat, stirring often, for 5-6 minutes.
- Remove from heat and gently beat in egg yolks and add lemon juice, whicking constantly. Add mustard and mix well, then add salt.
- Return to heat and cook 1 to 2 minutes longer, then add cayenne pepper, a little at a time, stirring and testing until required degree of heat is achieved.
- Serve hot over boiled artichokes.

BELL PEPPER STUFFED WITH RICE

SERVING : 8

INGREDIENTS
16 large size bell peppers
4 small size tomatoes
1/4 glass olive oil
1 teaspoon salt

RICE FILLING
1 glass rice
7 medium size onions
3/4 glass olive oil
1 medium size tomato
25 grams pine nuts
25 grams currants
1/2 bunch fresh mint or 1 tablespoon dried mint
1 bunch dill
1/2 teaspoon pepper
2 teaspoons salt
4 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon allspice

PROCESSING METHOD
- Cover the rice with lukewarm water and let cool.
- Pour the water out, wash well and drain.
- Chop the onions finely. Add the nuts, 1 teaspoon salt and the olive oil. Brown them on medium heat, stirring constantly, for about 20 minutes.
- Add the drained rice and toast them for 10 minutes.
- Add peeled tomato cut into small pieces, rest of the salt, pepper, sugar and 3/4 glass of warm water. Mix them well and cover the lid.
- Turn the heat down as soon as it starts boiling. Let simmer for 10-15 minutes, until the water is absorbed.
- Add the spices and chopped herbs. Cover well with a cloth underneath the lid leave in its own steam for half an hour.
- Mix well with a wooden spoon before using for recipes.
- Cut around the stems of the peppers. Remove the seeds. Wash and drain them.
- Stuff the peppers, not very tightly, with the rice filling and close them either with their own lids or with caps cut out from tomatoes.
- Place them side by side in a saucepan, with the lids upwards.
- Sprinkle with salt and olive oil. Add 3/4 glass of water. Cover and cook on low heat for 45-60 minutes, until the whole water is absorbed and the peppers
are tender.
- Let them cool before serving.