BAKED PASTY WITH CHEESE

February 27, 2009

bakedpasty1SERVING : 6

INGREDIENTS
3 sheets philo dough (yufka)
3/4 glass milk
6 tablespoons margarine
2 eggs

FILLING
200 gr white skim cheese
1 whole egg or 1 egg white
1/2 bunch parsley, chopped
1 bunch dill, chopped

PROCESSING METHOD
– To make filling; mash the white cheese with a fork. Add the egg and chopped parsley and dill. 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 fough.
– 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.


MUTTON SHANKS KEBAB WITH VEGETABLES

February 27, 2009
shank101
SERVINGS : 4

INGREDIENTS
800 gr. mutton shanks on the bone
1 tablespoon margarine
1 carrot
1 onion
1 garlic clove
1 tablespoon tomato paste
1 celery
4 tablespoons olive oil
5 tablespoons floor
salt
black pepper

* Scrape the carrot, slice thinly or grate. Grate the celery, and the onion. Pound the garlic in a mortar.
* Put the margarine and olive oil in a pot and place on heat.
* Put the flour in a bowl and coat the shanks with it.
* When the oil is heated, put shanks in the pot and fry well until golden brown.
* Season the fried shanks with salt and black pepper and put the vegetables on the shanks in the pot.
* Saute the vegetables slightly, constantly stirring.
* Mix the tomato paste with 1/4 glass of warm water or meat broth, and pour it over vegetables. Cover and cook, occasionally stirring.
* Rinse and strain the peas and add them to the kebab 20 minutes later.
* Allow to cook for 45 minutes, before seasoning kebab with thyme.
* Check for water while the kebab is cooking and add water if necessary.


STEAMED SEA BRASS WITH VEGETABLES

February 27, 2009

seabrass1012
SERVINGS : 4 Persons
INGREDIENTS
1 kg sea brass fillets
2 tomato, halved
2 potato, ring sliced
1 onion, ring sliced
1 coffee cup olive oil
1/2 glass water
1 lemon, sliced
1 bunch dill, chopped
1 bunch parsley, chopped
1 teaspoon salt

PROCESSING METHOD
* Clean the fish and wash them. Place sea brass fillets side by side in a flat pan.
* Add the olive oil, water and salt.
* Add first potato slices on fishes, then onion slices, lemon slices, tomato slices.
* Cover and cook on medium heat for 7-9 minutes.
* Let cool before serving.
* Garnish with chopped dill and parsley.
 


EGGPLANT SLICES FRY IN OLIVE OIL

February 20, 2009
eggplantfry1
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

February 20, 2009

fishskewer301

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

February 4, 2009

greenbean102

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

February 4, 2009

barbunyapilaki201

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.