STUFFED ARTICHOKES IN OLIVE OIL
Ingredients:
8 Medium Artichokes
1 Tablespoon Flour
1 Lemon (Juice)
4 Glasses Of Water
1 Teaspoon Salt
1 Large Tomato
For The Filling:
1 Glass Olive Oil
6 Medium Onions
1 Tablespoon Pistachio Nuts (Suitable For Stuffing)
1/2 Glass Rice
1 Teaspoon Salt
1 Teaspoon Sugar
1 Teaspoon Allspice
1 Teaspoon Black Pepper
3 Glasses Of Water
1/2 Bunch Parsley
1/2 Bunch Dill
1/2 Bunch Mint
Cut off the stalk and the leaves of of the artichokes. Slice tomatoes in circles. Put flour, lemon juice and salt into a pan and bring to boil, place the artichokes in boiling water,wait for 5 minutes. Remove the water and line them up on a tray. Put the boiling water into a bowl and put aside.
For the filling:
Let the rice stand in warm water for half an hour. Wash and drain. Slice onions thinly. Chop the parsley, dill and mint. Heat the olive oil in a frying pan, put onions and pistachio nuts in, stir frequently until the onions are sauteed and pistachio nuts turn golden. Add rice, salt, allspice and black pepper and saute for 5 minutes while stirring. Add water and cook until the rice absorbs the water. Remove the pan from heat, add parsley, dill and mint, mix them all together.
Stuff the artichokes with the prepared filling, pour the artichoke water over. Place tomato slices in between the artichokes. Put the tray on the oven and cook for 20 minutes at high temperature. Remove from the oven and allow to cool. After cooling, place in the refrigerator and leave to stand there for a few hours.The dish will be ready to serve.
STUFFED GREEN PEPPERS IN OLIVE OIL
Ingredients:
800 Gr. Green Peppers (Suitable For Stuffing)
1/4 Glass Olive Oil
1 Glass Of Water
For The Filling:
1 Glass Rice
7 Meduim Onions
2 Small Tomatoes
3/4 Glass Olive Oil
2 Tablespoons Currants
1 Tablespoon Pine Nuts
1/2 Bunch Mint
1 Bunch Dill
1 Teaspoon Spices, Sugar, Salt
1/2 Glass Water
1 Teaspoon Black Pepper
Allow the rice to stand in hot water until the water cools. Then drain the rice and wash several times. Put 3/4 glass olive oil, chopped onions and 1 teaspoon salt in a pan and saute until the color of the onions change. Add rice and saute for 10 more minutes. Add water, chopped tomatoes, currants, pine nuts, black pepper, spices, sugar, mint and dill, cook for 15 minutes and remove from heat. Cut off the tops of peppers to from lids and remove all seeds. Stuff the peppers ( but not too stiff ), replace the lids and line in a pan, the lids facing up. Add water, olive oil and salt and cook for about 50 minutes. Remove from heat, and serve when cold.
BRAISED EGGPLANT(BEGUN) WITH TOMATOES
+WITH+TOMATOES.jpg)
Ingredients
3 md Eggplant; (about 1 lb. ea.)
4 tb Salt
2 ts Salt
6 md Onion; peeled, sliced 1/8
5 md Tomato; fresh, ripe, peeled,
1/2 c Olive oil
6 lg Garlic cloves; peeled
2 tb Parsley; finely chopped,
With a sharp knife, cut off the stem and peel each eggplant lengthwise, leaving 4 evenly spaced 1 inch wide strips of peel intact. Slicing between the strips, cut each one in half. Cut side up, make three or four 4 inch long lengthwise slashes through the
thickest part of each half, spacing the slashes about 1 inch apart. Sprinkle the eggplants with 1 tablespoon of salt and arrange them in two or three layers in a large flat bowl or pan. Pour in enough cold water to cover them by 1 inch, weight with a heavy casserole, and let the eggplants rest at room temperature for at
least 30 minutes. Meanwhile, drop the onion rings into a large
colander set in a deep plate. Sprinkle the onions with 3 tablespoons of the salt, turning them about with a spoon to coat them evenly. Let stand at room temperature for at least 30 minutes, then rinse the onions under warm running water and squeeze them gently but completely dry. Place them in a bowl, add tomatoes and remaining 2 teaspoons of salt and toss together thoroughly. Pour 2 tablespoons of the oil into a heavy casserole large enough to hold the eggplants in one layer.
Drain the eggplants, rinse them under cold water and pat dry with paper towels. Arrange the eggplants cut side up in the casserole. Force as much of the onion-tomato mixture as possible into the slashes and spread the rest on top. Place a garlic clove on each eggplant half, and sprinkle them with the remaining 6 tablespoons of oil. Pour in a cup of water and bring
to boil over high heat. Reduce the heat to low and simmer covered for 1 hour and 15 minutes, or until the eggplants are tender. Cool the casserole to room temperature.To serve, arrange the eggplants in a large platter or individual serving plates, spoon the cooking juices around them and sprinkle with parsley.
FRIED EGGPLANTS, ZUCCHINI AND GREEN PEPPERS WITH YOGHURT
Ingredients
1250 Gr. Eggplants
3 Small Tomatoes
1500 Gr. Zucchini
6 Fat Green Peppers
1 1/2 Glasses Flour
1 Glass Water
Salt Sauce
250 Gr. Yoghurt
2 Tablespoons Salt
4 Cloves Of Garlic
Salt
Peel the eggplants in lengthwise strips at 1 1/2 cm intervals, then cut either in circles or in long slices. Sprinkle salt over and place the eggplants in salted water for half an hour to drain off the bitter taste. Squeeze each eggplant before putting into hot oil. Fry both sides, drain away excess oil and place on a serving plate. Cut tomatoes accross into halves, and place them in the frying pan along with the whole peppers. Cook for about 2 minutes until they are sauteed, remove from the pan and arrange the eggplants on the plate. Scrape the skin of the punpkins until their green parts can be seen, sprinkle with salt and leave aside for 1.5 hours. Put flour and water into a bowl and blend together. First place the zuccini in flour-water mixture and then into hot oil. Fry until both sides are golden. Place them with the eggplants and peppers. Mix water and yoghurt, pour over the fried vegetables ( if desired, crushed garlic can be added to the yoghurt).
GREEN LENTIL PILAKI
Ingredients
2 Cup Green Lentil
5 Cup Water
2 Medium Size Onion
2 Clove Garlic
2 Small Size Carrot
1 Large Size Potato
1 Tablespoon Tomato Paste
2 Teaspoon Salt
8 Tablespoon Olive Oil
1 Tablespoon Mint
1 Medium Size Lemon
Soak lentils overnight with 2 cups of water. Cook with 1 cup of water in a pressure cooker for 25 minutes. Set aside. Reserve liquid. Saute chopped onion in oil for 2-3 minutes in a large saucepan, stirring occasionally. Add tomato paste; mix well. Season with salt. Stir in lentils with reserved liquid, pared and cubed carrots and potato, curshed garlic, mixing thoroughly. Add 1 cup of hot water. Cover and simmer for 20 minutes or until vegetables are tender. Remove from heat. Sprinkle with crushed mint. Serve cold with lemon wedges.
BARBUNYA PILAKI
Ingredients
Cranberry Or Pinto Beans 2 Cup
Water 6 Cup
Onion 2 Medium Size
Garlic 6 Clove
Carrot 2 Large Size
Potato 1 Large Size
Tomato Paste 1 Tablespoon
Parsley 3-4 Sprigs
Salt 2 Teaspoon
Olive Oil 8 Tablespoon
Sugar 1 Teaspoon
Lemon 1 Medium Size
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.
CELERY ROOTS WITH OLIVE OIL
Ingredients
Celery 4 Small Size
Carrot 2 Medium Size
Onion 2 Medium Size
Potatoe 2 Medium Size
Salt 2 Teaspoon
Sugar 2 Teaspoon
Zeytinyai 8 Tablespoon
Lemon Juice 2 Tablespoon
Water (Hot) 1 Cup
Parsley 3-4 Sprigs
Remove tops of celery roots; pare. Scoop out in center with a small knife or a peeler, making a hole. Insert pared (or scraped) carrots through holes, to fit frmly. Slice celery roots into 1 cm (1/2 inch) thick slices. Sprinkle with lemon juice to prevent darkening. Place in a shaIlow saucepan. Cut onions into half. Slice into 1-2 mm thick slices. Cut potatoes into 2 1/2 cm (1 inch) cubes. Arrange onions and potatoes around celery roots. Sprinkle with rest of lemon juice, salt, and sugar. Add olive oil and hot water. Cover and simmer for 40-45 minutes or until tender; cool. Gamish with parsley before serving. Serve cold with lemon wedges.
LEEK WITH OLIVE OIL
Ingredients
Leek 5 Medium Size
Carrot 2 Large Size
Onion 1 Small Size
Rice 1/2 Teacup
Salt 1 1/2 Teaspoon
Sugar 1 Teaspoon
Olive Oil 8 Tablespoon
Water (Hot) 1 1/2 Cup
Lemon 1/2 Medium Size
Cut off tops and undesired green parts of leeks. Cut into 2-3 cm (1-1/2 inch) slices diagonally. Slice pared (or scraped) carrots into 1 cm (1/2 inch) thick pieces diagonally. Combine with finely chopped onions in a saucepan. Sprinkle rice over. Season with salt and sugar. Add olive oil and hot water. Cover and simmer for 30 minutes, or until tender. Remove from heat; cool. Garnish with parsley. Serve cold with lemon wedges.
FRESH BEANS WITH OLIVE OIL
Ingredients
Green Bean - -
Tomatoe 3 Medium Size
Garlic 3 Clove
Onion 2 Large Size
Salt 2 Teaspoon
Sugar 3 Teaspoon
Olive Oil 8 Tablespoon
Water (Hot) 1/4 Cup
Snap off ends of beans. Divide into 2 portions. Leave 1 portion whole. Cut remaining portion into 3-3 1/2 cm ( 1 1/2- 1 3/4 inch) long chunks. Place 1 whole tomato in center of a shallow saucepan. Arrange whole beans around tomato, side by side. Spread cut beans over. Sprinkle with garlic cloves. Top with thinly sliced onion and tomatoes. Season with salt and sugar. Add olive oil and hot water. Cover and simmer for 45-50 minutes or until tender. Remove from heat; cool. Turn up-side down on a serving plate: Serve cold.
CARROT WITH OLIVE OIL
Ingredients
Onion 2 Medium Size
Garlic 5 Clove
Carrot 9 Medium Size
Parsley 3-4 Sprigs
Rice 2 Tablespoon
Olive Oil 8 Tablespoon
Salt 1 1/2 Teaspoon
Sugar 1 Teaspoon
Water 1 Cup
Peel onions and garlic, wash. Cut onions into half. Slice into 1-2 mm thick slices. Crush garlics. Slice pared (or scraped) carrots into 1 cm (1/2 inch) thick pieces. Saute; onion in olive oil in a covered sauce- pan for 4-5 minutes. Add water, garlic, salt and sugar, boil. Add carrots. Sprinkle with rice. Cover and simmer for 25-30 minutes, or until tender. Remove from heat, place in a serving plate, garnish with parsley. Serve cold .
BROAD BEANS WITH OLIVE OIL
Ingredients
Fresh Broad Beans -
Dill 2/3 Bunch
Onions 2 Medium Size
Olive Oil 8 Tablespoons
Salt 2 Teaspoons
Lemon Juice 2 Tablespoon
Water 1 Cup
Sugar 2 Teaspoons
Wash broad beans and the dill. Snap off ends of beans and remove the coarse stems of the dill. Peel, wash and finely chop the onions. Place the oil and the onions in a saucepan and sautè for about 3-4 minutes, stirring occasionally. Add salt, lemon juice and water and leave to boil. Cut the broad beans into two cross wise, add to the pan and stir. Sprinkle with sugar and cook for 40 - 50 minutes until the beans are tender. Transfer to a serving dish. Chop the dill finely and sprinkle over the broad beans.
STUFFED EGGPLANT WITH OLIVE OIL
Ingredients
Eggplant 6 Medium Size
Olive Oil 8 Tablespoon
Onion 3 Large Size
Tomatoe 4 Medium Size
Parsley 1 Bunch
Garlic 10 Cloves
Sugar 1 Teaspoon
Salt 2 Teaspoon
Water (Hot) 3/4 Cup
Cut stems of eggplants leaving 2 1/2 cm (1 inch) long part uncut. Pare in stripes. Brown lightly on all sides in olive oit (or just saute in a covered pan for 15 minutes until tender). Remove from pan. Reserve drippings. Arrange egg plants in a baking dish side by side. Split each lengthwise with a tablespoon leaving 2 1/2 cm (1 inch) space unsplit on both ends. Set aside. Cut onions in half. Slice into 1 1/2-2 mm thick slices. Add to drippings. Saute for 2-3 minutes or until tender, stirring occasionally. Dice tomatoes, reserving one. Stir in onions. Simmer for 2 minutes. Blend in crushed garlic and fnely chop- ped parsley: mix. Season with salt and sugar. Fill eggplants with mixture. Cut reserved tomato into 6 wedges. Top eggplants with tomato wedges. Add hot water gradually from one corner of a baking dish. Cover with aluminium foil. Bake in a moderate oven for 40-45 minutes (or simmer over low heat for 50 minutes or until tender). Serve cold.
