FRIED ZUCCHINI WITH YOGHURT

November 26, 2006

SERVING : 6

INGREDIENTS
1 and 1/2 kg zucchini
300 gr flour
1 glass oil

YOGURT SAUCE
500 gr yoghurt
3 cloves garlic
2 teaspoons salt

PROCESSING METHOD
– Peel the zucchinis, remove the stems and cut them lengthwise into thin slices (3-4 mm). Sprinkle with salt and let stand for 1 hour.
– Put the flour in a flat bowl. Stirring constantly, pour in 1 and 1/2 glasses of water to make a soft and smooth paste.
– Dry the zucchini slices.
– Heat the oil. Dip the zucchini slices in the flour paste and fry them golden brown (not more than 4-5 pieces at a time).
– Serve with yoghurt beaten with crusted garlic and some salt.


LEEK IN OLIVE OIL

November 26, 2006

SERVING : 6

INGREDIENTS
1 kg leeks
1 medium size carrot
1/2 glass olive oil
2 tablespoons rice
2 teaspoons salt
4 teaspoons sugar
1/2 bunch parsley
1 lemon juice

PROCESSING METHOD
– Clean the leeks, remove the green ends and cut them into 3-4 cm long pieces. Wash and drain.
– Scrape the carrot and cut it into slices.
– Heat the olive oil. Add the leeks and carrots. Cook on medium heat for 15-20 minutes, stirring from time to time.
– Add washed rice, salt, sugar and 2 glasses of water. Mix well. Cover and cook on low heat for 40 minutes, until the leeks are tender.
– Let cool.
– Put in a serving dish. Decorate with chopped parsley. Serve with slices of lemon.


GRAPE LEAVES STUFFED WITH RICE

November 26, 2006

SERVING : 6

INGREDIENTS
250 gr vine leaves
2 coffee cups olive oil
1 lemon juice
10 glasses water
1/2 coffeespoon salt
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

ROCESSING 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.
– Remove the stems and boil the vine leaves for 5 minutes in 10 glassses water and lemon juice. Drain and let cool.
– Put the firmest leaves with the thickest veins on the bottom of a saucepan.
– Place a grape leaf on your left hand, with the large point going past your little finger. With the right hand place a roll of the filling in the middle of the leaf. Fold the 2 side points toward the center and then roll towards the large point of the leaf.
– Place the filled grape leaves in a saucepan. Add a glass of water, the sugar, salt and olive oil.
– Cook for about 1 hour, until all the water has been absorbed.


GRAPE LEAVES STUFFED WITH MINCED LAMB

November 26, 2006

SERVING : 6

INGREDIENTS
500 gr grape leaves in brine, medium size thin leaves
2 tablespoons margarine

MEAT FILLING
500 gr minced lamb
2 tablespoons margarine
2 medium size onions
3/4 cup rice
1 soupspoon dill, chopped
1 teaspoon salt
1/2 teaspoon black pepper

YOGURT SAUCE
250 gr yoghurt
2 cloves garlic, crushed

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, salt and pepper. Mix them well, kneading for about 5 minutes.
– Boil some water. Put the leaves in and cook them for about 5 minutes. Drain and let cool.
– Remove the stems. If they are too large, divide them in halves and remove the thick middle veins.
– Pleace each leaf on a plate. Put a small walnut size piece of filling on the larger side. Fold the two sides over the filling and roll it on tightly towards the pointed end of the leaf.
– Arrange them neatly in a saucepan, in tight rows so that they don’t open up during the cooking. Add margarine and 2 glasses water. Pleace an upside-down plate on top of them.
– Cover and cook on low heat for 35 minutes.
– Serve warm, together with yoghurt beaten with crushed garlic.


EGGPLANT STUFFED WITH MINCED BEEF

November 26, 2006

SERVING : 6

INGREDIENTS
6 medium size eggplants
1/2 glass oil
3 medium size onions, chopped

MEAT FILLING
175 gr minced meat
2 tablespoons margarine
3 large size tomatoes, peeled, chopped
6 green peppers
1 and 1/2 teaspoons salt

PROCESSING METHOD
– Remove the stems of the eggplants. Peel them leaving lengtwise stripes. On one side, make a deep lenthwise incision with a knife.
– Leave them in salted water for half an hour.
– Chop the onions and brown them in margarine. Add the minced meat and saute for 10 minutes.
– Add peeled and chopped tomatoes and salt. Cook until the juice evaporates.
– Drain the eggplants. Squeeze them by hand to extract excess water and dry them.
– Heat the oil. Fry until lightly brown on all sides.
– Place them side by side in a flat pan and split them. Stuff the splits tightly with minced meat.
– Top each one with a slice of tomato and one whole green pepper.
– Add a little water. Cover and cook on low heat for 30-40 minutes until the eggplants are tender.
– Serve with cooked rice.


PUREE BROAD BEAN SALAD ( 1 )

November 26, 2006

SERVING : 6

INGREDIENTS
2 glasses broad beans
1 large size onion
1/4 glass olive oil
2 teaspoons salt
4 teaspoons sugar
1 bunch parsley
A few dill leaves
1 lemon, sliced

* 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 very thin puree.
* Pour it into a flat bowl. Let cool and get hard.
* Turn it upside down onto a serving dish.
* Decorate with dill leaves.
* Serve with slices of lemon.


COOKED WHITE BEAN SALAD ( 1 )

November 26, 2006

SERVING : 4

INGREDIENTS
250 gr white beans
1 large size onion
3 tomatoes
3 bell peppers
12 black olives
1/2 bunch parsley, chopped
3 eggs, hard boiled
1 glass vinegar

VINAIGRETTE DRESSING
2 teaspoon salt
1/3 glass olive oil

PROCESSING METHOD
* Soak the beans in water overnight.
* Drain and put them in boiling water. Cook on medium heat until they are tender.
* Drain and put the beans in a bowl. Sprinkle with some salt and pour over them 3/4 glass vinegar. Leave for 2-3 hours.
* Cut the onions into lenghthwise slices. Put them in a bowl, rub them with some salt to extract the juice. Wash and drain them.
* Drain the beans. Add the onions and chopped parsley. Mix well.
* Arrange on a serving dish.
* Cut the bell peppers into slices. Peel the tomatoes and cut them into pieces. Slice the hard boiled eggs.
* Decorate the beans with peppers, tomatoes, eggs and olives.
* Mix in a small bowl olive oil, salt and the rest of the vinegar. Pour over the beans.