BAKED KEBAB WITH VEGETABLES

September 29, 2006

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

September 29, 2006

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

September 29, 2006

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

September 22, 2006

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

September 22, 2006

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

September 22, 2006

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

September 22, 2006

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.