March 30, 2007


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

3 tablepoons butter
1 teaspoon ground red pepper

– 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.



March 30, 2007


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

4 soupspoons butter
1/2 teapoon ground red pepper

– 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.


March 30, 2007


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

3 tablespoons butter
6 slices bread, diced
A pinch mint

– 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.


March 30, 2007


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

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

– 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
– 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.


March 30, 2007


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

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

– 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.


March 30, 2007


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

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

– 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.


March 30, 2007


2 kg eggplant
1 kg lamb meat, cut into small pieces
2 large sized tomatoes, peeled, seeded, chopped
2 medium sized onions, finely chopped
1 bay leaf
1 teaspoon salt
1 teaspoon pepper

100 gr butter
100 gr flour
1/2 liter milk
100 gr cheese, grated

– For 1 hour and 30 minutes cook the meat with the onions tomatoes, salt, pepper and a bay leaf. Do not add water.
– Cook the eggplant by holding it by the stem and turning it over an open flame (gas or wood). When the eggplant is soft, remove it from the flame.
– When it has cooled off, remove the skin with a knife while holding the stem with your hand.
– Mash with a fork.
– Melt the butter in a saucepan. Add the flour and make a paste. Add the milk slowly, and let come to a boil.
– Add the eggplant puree to this sauce and stir for 6 to 7 minutes on a low heat. Finally add the grated cheese and stir.
– Put the meat in the center of a serving platter and surround with the eggplant puree.