STUFFED GREEN PEPPERS WITH GROUND MEAT
Ingredients
500 gr. Green Peppers (suitable for stuffing)
2 Tablespoons Margarine
1 or 1/2 Glass Water
Filling
400 gr. Ground Meat (without any fat)
2 Tablespoons Margarine
2 Medium Onions
1/3 Glass Rice
2 Large Tomatoes
3/4 Glass Water
1 Bunch Chopped Dill
3 Teaspoons Salt
1/2 Teaspoon Black Pepper
Cut off the stalks and tops of approximately 12 peppers to form a lid and remove all seeds. Clean and wash insides of the peppers and leave aside. Put margarine and thinly sliced onions in a pan and saute until the color of the onion changes. Add 3/4 glass water and previously washed rice, and cover. Cook over moderate heat for about 10 minutes. Remove the pan from heat, add the ground meat, chopped dill, black pepper, 1 teaspoon salt and knead for about 5 minutes. Peel tomatoes, cut them into small pieces, add to the mixture and mix all ingredients . Stuff the peppers with this mixture, replace the lids of peppers and place in a pan. Add 2 tablespoons margarine, 2 teaspoons of salt and 1 or 1 1/2 glasses water, close the lid of the pan and cook for about 40-60 minutes on moderate heat, put into a serving dish and serve.
STUFFED EGGPLANT
Ingredients
6 Eggplants
400 gr. Ground meat
1/3 Glass Rice
2 Tablespoons Margarine
2 Onions
2 Tomatoes
1 Lemon (juice)
1/2 Tablespoon Salt
1 Bunch Parsley
1/2 Teaspoon Black Pepper
1 1/2 Glasses Water
Peel eggplants in lengthwise strips at 1 1/2 cm intervals. Depending on their sizes cut accross into either 2 or 3 pieces and remove the insides of each eggplant. Put margarine and chopped onions into a pan and saute until the onions are tender. Add pre-washed rice and 1 glass of water, close the lid and cook for about 10 minutes over moderate heat. Remove from heat, add ground meat, salt, black pepper, peeled- sliced-chopped tomatoes and chopped parsley, mixing all for about 5 minutes. Stuff the eggplants with this mixture, place in a pan and cover with a plate. Add 1 1/2 glasses water and lemon juice and cook over moderate heat for about 40-50 minutes. Remove from heat, place in a serving dish and serve.
STUFFED TOMATOES WITH GROUND MEAT
Ingredients
1600 gr. Tomatoes
3 Tablespoons Margarine
1 or 1/2 Glasses Water
Salt
Filling
400 gr. Lean Ground Meat
2 Tablespoons Cooking Fat
2 Medium Onions
1/3 Glass Rice
3/4 Glass Water
1 Bunch Chopped Dill
Salt
1/2 Teaspoon Black Pepper
Cut off the stalk end to form a lid, on approximately 12 same-sized tomatoes. Remove the inside of the tomatoes with a spoon and put into a separate bowl. Put cooking fat and thinly sliced onions in a pan, saute until the color of the onions change. Wash rice and add it to the onions, add water and close the lid of the pan and cook for about 10 minutes over moderate heat. Remove from heat, add ground meat , chopped dill, black pepper and 1/2 teaspoon salt, mix for about 5 minutes. Take the insides of only 5 of the tomatoes, chop small and add that to the filling and mix. Stuff the tomatoes, replace the lids and place in a pan. Add margarine, 1/2 teaspoon of salt and 1 1/2 glasses water; close the lid and cook on moderate heat for about 30-35 minutes. Place on a serving dish and serve.
STUFFED CHARD
Ingredients
250 gr. Ground Meat
1 Onion
3 Tablespoons Rice
Large Chard Leaves
Salt
Black pepper
Cut off the stalks of the chard leaves and put the leaves in boiling water, boil until tender. Drain the chard and leave aside. Knead ground meat, rice, grated onion, salt and black pepper together. Spread the chard leaves over a board, put a small amount of filling on each one and fold from both right and left, roll like a cigarette. Put 1 or 2 layers of chard leaves on the bottom of a pan, place the stuffed leaves on top, put enough water to cover with a plate, close the lid of the pan and cook on moderate heat. After cooking, put in a serving dish and serve while still hot. If desired, serve with plain yoghurt.
STUFFED VINE LEAVES WITH GROUND MEAT
Ingredients
500 Gr. Ground Meat
300 Gr. Wine Leaves (grape leaves)
3 Onions
1/3 Glass Rice
1 Tablespoon Margarine
1 Bunch Chopped Parsley
1 Lemon (Juice)
1/2 Tablespoon Salt
1/2 Teaspoon Black Pepper
Place wine leaves in boiling salted water. At the same time, place the margarine and chopped onions into another pan and saute until the onions are tender. Add 1 glass of water and washed rice. Cover and cook over moderate heat for about 10 minutes. Remove from heat add ground meat, salt, black pepper and chopped parsley, mix together for about 5 minutes. Take a small amount of this and place it on the hairy side of each wine leaf. Fold the leaf from both right and left, roll it like a cigarette and then place in a deep pan. After having stuffed all leaves, add enough water to cover up to the surface of the leaves. If desired add 1 tablespoon margarine and lemon juice and cook on moderate heat. When the leaves become tender, remove from heat and serve.
SPINACH WITH GROUND MEAT
Ingredients
2000 Gr. Spinach
3 Tablespoons Margarine
3 Medium Onions
200 Gr. Ground Meat
3 Glasses Water
1 1/2 Tablespoons Tomato Paste (Unsalted)
2 Tablespoons Rice
1 Teaspoon Salt
Cut the roots off the spinach and wash spinach several times. Place in boiling water and boil for 5 minutes. After boiling, drain the spinach by squeezing with the hands, then chop.
Put margarine and chopped onions into a pan, saute until the color of the onions change. Add ground meat and continue to saute until the meat simmers, while occasionally stirring. Add water or meat broth, salt, tomato paste, chopped spinach and rice. Cover the pan and cook until the rice becomes tender, then serve.
CHICK PEAS WITH MEAT
Ingredients
400 Gr. Chick Peas
250 Gr. Lamb (Cut Into Small Pieces)
3 Large Onions
4 Tablespoons Margarine
3 Large Tomatoes Or 2 Tablespoons Of Tomato Paste
5 Glasses Of Water Or Meat Broth
2 Red Peppers
1 Teaspoon Salt
Put margarine and chopped onions into a pan, saute for 5 minutes. Add meat and continue to saute until the meat simmers. Add the peeled and chopped tomatoes or the tomato paste, the red peppers, water or meat broth and salt. Cook for 45 minutes over low heat. drain the chick peas that were soaked overnight in water, and put in fast boiling water. Boil for about 30 minutes. Remove from heat and drain off the water. Add the chick peas to the cooking meat and cook over heat slightly less than moderate until the chick peas become tender. Place on a serving dish and serve.
STUFFED CABBAGE WITH GROUND MEAT
Ingredients
500 Gr. Ground Meat
3 Tablespoons Margarine
3 Large Onions
1/3 Glass Rice
1 Tablespoon Tomato Paste (Unsalted)
1500 Gr. Cabbage (Suitable For Stuffing)
6 Glasses Of Water
2 1/2 Tablespoons Salt
Black Pepper
Cut halfway into the cabbage and remove its center. Put 3 glasses of water and 2 tablespoons of salt into a pan. Put the cabbage (without its center) in the pan, close the lid and boil over high heat until leaves are soft. Take out the cabbage and let it cool. Remove the hard and veined parts, cut cabbage into pieces the size of a hand and leave aside. Place 1 tablespoon margarine and diced onions into a pan. Saute until the color of the onions change, then add 1 glass of water and the washed rice, cover and cook for 10 minutes over moderate heat. Remove from heat, add the ground meat. 1/2 tablespoon of salt and black pepper; mix together for about 5 minutes. Take small amounts of the filling and put it on the boiled cabbage pieces. Fold cabbage from both right and left, and roll like a cigarette, place each rolled cabbage piece into a pan. Put 2 tablespoons margarine, and tomato paste melted in 2 glasses of water in the same pan, cover with a plate then close the lid and cook over moderate heat for about 30-40 minutes. Place is a serving dish and serve.
CHARD MOUSAKKA
Ingredients
1 Kg. Chard Leaves
250 Gr. Ground Meat
2 Onions
1 1/2 Tablespoons Margarine
1 Glass Meat Broth
Salt
Black Pepper
Wash the chard leaves, drain them and put into a pan filled with hot water, add some salt and boil gently. After the color of the leaves change,drain and pour fresh cold water over the leaves. Drain once again and leave aside. Place margarine and grated onions into a pan and saute until the color of the onions changes. Add the ground meat and continue to saute while stirring. Spread 2 spoons of onions and margarine over the bottom of the pan, and place some of the chard leaves on top, spread only half of the remaining onions and margarine over the leaves, cover again with the rest of the leaves and spread the remaining half of the onions and margarine over the leaves. Sprinkle salt and black pepper, then pour the meat broth over and cook at moderate heat. After the chards are cooked and there is almost no water left in the pan, put on a plate and serve.
COULIFLOWER MOUSAKKA
Ingredients
1 Medium Couliflower
5 Tablespoons Margarine
3 Large Onions
200 Gr. Ground Meat
4 Glasses Water Or Meat Broth
2 Teaspoons Salt
For Blanching
16 Glasses Water
1 Lemon (Juice)
3 Tablespoons Salt
Put margarine and chopped onions into a pan, and saute until the color of the onions change. Add ground meat and continue to saute until the meat simmers, while occasionally stirring. Add water or meat broth and salt, cover and cook over low heat. Place water, lemon juice and salt into another pan and bring to boil, then add the cauliflower after having removed its leaves and stalk, boil for 5-6 minutes. After draining, divide into flowerets and add to the ground meat. Cook for about 40-50 minutes until the cauliflower becomes tender and serve.
ZUCCHINI (MUCVER )
Ingredients
1000 Gr. Zucchini
2 Onions
150 Gr. White Cheese
1 Glass Flour
4 Eggs
2 Bunches Chopped Dill
1/2 Teaspoon Black Pepper
1 Glass Olive Oil
Salt
Peel and grate the pumpkins, add grated onions, chopped dill, eggs, black pepper, white cheese, 2 teaspoons salt and the flour, mix all together. Heat olive oil in a frying pan, take 1 tablespoon of the mixture and put into the pan. Fry both sides, drain away the excess oil and place fritters on a serving plate. Repeat this until the mixture is finished and serve.
ZUCCHINI CARROT BREAD
Ingredients
1 3/4 Cups Sugar
2/3 Cup Shortening
3 Cups Shredded Zucchini ( 2 Medium )
1 Big Carrot Shredded
2/3 Cup Water
4 Eggs
3 1/3 Cups Flour
1/3 Cup Oat Meal
2 Tablespoon Baking Powder
1 1/2 Tablespoons Salt
1 Tablespoon Cinnamon
1 Tablespoon Cloves
2 Tablespoons Vanilla Or Orange Zest
1/2 Tablespoon Baking Sode
1/3 Cup Chopped Walnuts
Stir eggs and sugar. Add shortening, mix well. Add the rest of the ingredients and mix well. Pour in greased baking loaf pan. 2 normal size or four mini loafs. Bake at 350F preheated oven about 60 to 70 minutes until done. Check with clean knife inserted to the bread, if knife comes out clean, its done.
FRIED ZUCCHINI & EGGPLANTS
Ingredients:
4 Zucchinies
4 Aubergines (Eggplants)
2 Talbespoons Flour
1/2 Lb Water
1 Lb Olive Oil
3 Cloves Garlic
2 Lb Yoghurt
1/2 Lb Tomato.
Slice previously peeled aubergines and zucchinis. Place the aubergines in salted water for an hour. Heat olive oil in a pan. Drain aubergines well and place in the pan together with the zucchini. Fry until brown. Place on pieces of soft tissue. Let the paper soak the oil for a while. In a separate bowl mix yoghurt with the previously ground garlic (four cloves of garlic for 2 lb of yoghurt). Pour this mixture over fried aubergines and zucchini when they are cold. Serve immediately. Fried aubergine and zucchini can also be served with tomato sauce.
For the tomato sauce, saute the ground garlic in olive oil. Add tomatoes. Mix with sugar and salt and cook for 10 minutes at medium heat. Pour over the fried aubergine and zucchini. Serve cold.
For the tomato sauce, saute the ground garlic in olive oil. Add tomatoes. Mix with sugar and salt and cook for 10 minutes at medium heat. Pour over the fried aubergine and zucchini. Serve cold.
VEGETABLE CASSEROLE
Ingredients
2 Large Eggplants
4 Small Zucchini
3 Small Sweet Green Peppers
250 Grams Okra -- Optional
250 Grams Green Beans
4 Small Ripe Tomatoes -- Peeled
1/2 Cup Olive Oil
3 Small Onions -- Sliced
2 Garlic Cloves -- Crushed
1/4 Cup Chopped Parsley
Freshly Ground Black Pepper
1/2 Cup Water
Salt
Remove stem from eggplant, wash well ,then peel off 1 cm (1/2 inch) strips of skin lengthwise at intervals giving a striped effect. Cut long eggplants in 1 cm (1/2 inch) slices; oval eggplant should be quartered lengthwise, then cut into chunky pieces. Spread eggplant on a tray and sprinkle with salt. Leave for 30 minutes, then pat dry with paper towels. Trim zucchini and cut into 4 cm (1-1/2 inch) pieces. Remove stem and seeds from peppers and quarter. Wash, trim and (if desired) de-fuzz okra. Soak in vinegar to remove slime. Drain.
String beans if necessary and slit in half (French cut). Slice tomatoes. Heat half the oil in a frying pan and fry eggplant until lightly browned. Remove to a plate - do not drain. Add remaining oil to a pan, add sliced onions and fry gently until
transparent. Stir in garlic, cook 1 minute, then remove pan from heat. Place a layer of eggplant in the base of a casserole. Top with some of the zucchini, peppers and beans. Spread some onion mixture on top and cover with tomato slices. Sprinkle with salt, pepper and some of the parsley.Repeat until all ingredients are used, reserving some tomato slices and parsley. Place prepared okra on top if used and cover with remaining tomatoes. Sprinkle with parsley, salt and pepper and add water and oil drained from eggplant. Cover casserole and cook in a moderate oven for 1 to 1-1/2 hours until vegetables are tender. Serve from casserole . Often this is served as a light meal on its own; bread and (feta) cheese are then served with it.
SAUTEED EGGPLANT WITH TOMATO-GARLIC SAUCE
Ingredients
1 Ea Eggplant
Salt
Extra Virgin Olive Oil
10 Oz Can Tomatoes With Liquid
1 Ea Chopped Tomato
1 Tb Tomato Paste
2 Tb Water
2 Ts Mashed Garlic
2 Ts Vinegar
Cut stem off eggplant. Remove stips of skin with a vegetable peeler. Cut lengthwise in half, then crosswise into 1/4" thick slices. Spread on a cookie sheet & sprinkle with lots of salt. Put in a colander & set aside for 4 hours. Rinse well & drain. Heat oil in skillet & fry eggplant slices over a high heat till they are golden brown on all sides. Drain. Pour off all but 1 tb olive oil. Mash tomatoes with a fork & put into skillet. Simmer, stirring often, 5 to 10 minutes, until they form a thin sauce. Blend in tomato paste & water. Cook for 1 minute. Stir in garlic & vinegar & remove from heat. Arrange eggplant slices on a serving dish & pour over sauce. Serve warm as part of a buffet.
VEGETABLE STEW
Ingredients
1 Med. Eggplant (About 1 Lb)
4 Tb Butter Or Olive Oil
2 Onions -- Sliced
2 Green Peppers
2 Zucchini -- Sliced 1/4" Thick
1 C String Beans -- In 1 1/2" Pcs
2 Garlic Cloves -- Crushed
2 Tb Chopped Parsley
1/2 Ts Sugar
Salt to taste
Freshly Ground Pepper
1 C Beef Broth
2 Tb Chopped Parsley For Garnish
Cut eggplant into 1/4" slices, sprinkle with salt and set aside for 30 min. Wash off salt, drain and pat dry with paper towels. Heat butter in a skillet. Add the eggplant slices and fry until browned on both sides. Transfer to a baking dish. Fry the onions and peppers in the remaining butter for 3 min. Add the zucchini and beans and fry for 2 more min, stirring frequently. Place the veggies on top of the eggplant. Add garlic, parsley, sugar, pepper salt, and beef broth. Cover and place in a 350 oven for 1 hour. Garnish with parsley and serve hot.
ROASTED EGGPLANT PUREE (HUNKAR BEGENDI)
Ingredients
4 sm Eggplant; (about 1/2 lb. or ;2 md. (about 1 lb. ea.)
1 tb Butter
1 tb Flour
1/3 c Milk
1/4 c Kasher/kasseri; freshly grated or use Romano cheese
1/2 ts Salt
Black pepper; freshly grated
First, roast the eggplants in the following fashion: Prick each one in 3 or 4 places with the tines of a long handled fork. Then impale them, one at a time,on the tines of the fork and turn them over a gas flame until the skin chars and begins to crack. (If you have an electric stove, pierce the eggplants,
place them on a large baking sheet and broil them 4 inches from the heat . Then,cut the eggplants in half lengthwise and chop them finely. Then mash the pulp to a smooth puree with the back of a spoon or with a mortar and pestle. In a heavy 3 to 4 quart saucepan, heat the tablespoon of butter over moderate heat. When the foam begins to subside, stir in the flour and when it is completely absorbed pour in the milk all at once. Stirring vigorously with a whisk, cook over high heat
until the mixture comes to a boil and thickens heavily. Beat in the pureed eggplant, reduce the heat to low, and, stirring occasionally, simmer for 5 minutes. Off the heat add the cheese, salt and a few grindings of pepper. Beat vigorously until the mixture is thick enough to hold its shape almost solidly in the spoon. Taste for seasoning and serve at once. Hunkar Begendi traditionally accompanies roast or lamb.
