STEAMED ANCHOVIES

August 26, 2006

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

August 26, 2006

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

August 26, 2006

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

August 21, 2006

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

August 21, 2006

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

August 21, 2006

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

August 21, 2006

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.