NO WISHES FOR MEDITERRANEAN-RIM 1st ANNIVERSSARY!
WELL...! :-{(

I'm living for few vacation- to finish my 2d book so here are the
recIpes for August. Have a good time.


Domatokeftedes (Santorini, Greece Tomato Rissoles)

Ingredients

500 gr. tomatoes, rinsed and dried 2 medium onions, peeled and
finely chopped (not grated) 1/4 teaspoon paprika salt and black
pepper 1 teacup fresh mint, finely chopped 2 tablespoons parsley,
finely chopped 1 tablespoon olive oil 150 gr. self-raising flour
sunflower oil, for frying .
Serves 4 persons!

Put the rinsed and dried tomatoes whole into a large bowl and
squeeze and manipulated them with the hands, until they turn into a
pulpy substance. This is the only way to do it as you need the skins
to give some substance. Next, mix all the ingredients together,
apart from the flour. Add enough flour gradually to make a thickish
but moist paste. You will probably not need all the flour.
The mixture can now wait until it is time to be cooked and eaten.
Put about 2.5 cm oil in a large frying pan. When the oil is hot, but
not smoking, drop in tablespoons of the mixture and fry, turning the
rissoles over once, until lightly golden all over.Serve immediately.



Kreatopita ( lamb meat pie, Greece)

Ingredients:
24 sheets phyllo dough
4 cups half cooked white rice
1 clove garlic, minced
3 cup cooked lamb, cubed
1 lemon, juiced
5 eggs
2 tablespoons lemon zest
2 tablespoons chopped fresh parsley
2 tablespoon chopped fresh oregano leaves Or dry
1.5 cups crumbled feta cheese
0.5 cup olive oil
1 cup beef broth
0.5 teaspoon ground black pepper
0.5 cup butter, melted

Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Bring a large
pot of salted water to a boil. Add potatoes and cook until tender
but still firm, about 15 minutes. Drain, cool and chop.
2. Lightly brush a 9x13 inch pan with melted butter. Place 1 phyllo
sheet in pan and lightly brush with butter. Continue adding phyllo
sheets for a total of 12, brushing each one lightly with butter (you
don't need to completely cover each phyllo sheet with butter).
3. Spread rice over phyllo, then sprinkle with minced garlic. Add
lamb in an even layer, and sprinkle with lemon juice.
4. Sprinkle with parsley,oregano and lemon zest. Add crumbled feta
cheese.
5. Pour on olive oil and beef broth. Sprinkle with pepper. Finally,
add beaten eggs.
6. Top with remaining 12 phyllo sheets brushed lightly with melted
butter.
7. Bake for 40 to 50 minutes at 325 degrees F (165 degrees C).
during the last 10 minutes, raise the temperature to 350 degrees
F (175 degrees C). Remove from the oven and cool on a rack for
15 minutes. Cut into diamonds or squares and serve warm.

Okra with Tomatoes -- (Bamies Me Saltsa, Greece)

1 lb. small, fresh Okra and pepper Salt 3/4 cup Olive Oil 2
medium, peeled and chopped Onion 1 lb. fresh, or canned Tomatoes
1/2 cup Vinegar 1 teaspoon Sugar

Trim the cone shaped tops from the okra, wash, drain and place in
a dish.
Sprinkle with salt and vinegar and set aside for half and hour. Was
them again and then dry thoroughly.
Heat the olive oil in a large frying pan and add the chopped onion.
Cook gently until the onion is tender. Add the okra and cook,
tossing lightly, until they are slightly browned. Add the tomatoes,
peeled and chopped, salt and pepper. Cover the frying pan and
simmer for about 45 minutes, or until tender.

Eggplant Patties - Melitzanokeftethes

12 large eggplants, 3 eggs, pepper, salt, oregano, fresh mint
leaves, bread crumbs, 1/4 cup cheese, garlic, onion, flour
Peel the eggplant and boil them. Slice them in a grinder /
processor. Add the eggs, pepper, salt, mint leaves finely chopped,
cheese, garlic and onion. Add some bread crumbs and a little flour
to get some solid texture to the mixture. Form in round balls then
pat into a pattie shape. Slightly flour the outsides and fry the
patties in a frying pan to get color.

Eggplant souffle


Ingredients 750 gr. aubergines 250 gr. tomatoes 50 gr. bacon
some spring onion 250 gr. whipping cream 100 gr. Edam cheese
some salt and ground pepper
Preparation
Heat the oil and saute the already thin chopped aubergines the
tomatoes and the onion. Stir-fry the bacon slices for 2-min. Turn
off the heat, add the whipping cream. Place the mixture into a
Pyrex and sprinkle it with parmesan cheese. Then bake it in the
oven for 5 min.
Tahini and Olive Tart

Ingredients:
For the base:
– 1 cup of self-raising flour – Ų cup of corn oil –
— cup of baking
soda – 2 tbs. of Tahini (Sesame puree)– — tsp. of salt
For the filling :
– 100gr. (3.5oz) black olives – 100gr. (3.5oz) chopped nuts
– 2
fresh onions, finely cut – 2 leeks(white part only) – 4 tbs.
of
Macedonian Tahini – 1 carrot, sliced – 1 cup of mushrooms
– Salt/
pepper to taste
Instructions:
Knead all the ingredients for the dough, until they become a creamy
and elastic mixture. Let it rest it for 30 mins.
Meanwhile, prepare the filling. Start by cutting the carrots and the
leeks and boiling them in salted water until soft.
Strain the vegetables. Chop the onions and the olives and throw
them into the mixture. Roll out the dough to a rectangle 0,5cm (1/
4 inch)thick and 30cm (12 inches) long. Coat the cake pan with
the dough and pour in filling. Bake in a preheated oven at 200ŪC
(375ŪF) for 1 hour.
Halva Cake

Ingredients:
– 1 packet of self-raising flour (1/2kg/1lb.) – 1 cup of
butter –
250gr. (8.75oz) crushed Halva with Vanilla – 250gr. (8.75oz)
Halva diced – 1/3 cup of milk – 4 eggs – Vanilla
essence – 200gr.
(7oz) Semi-sweet chocolate – 100gr.(3.5oz) fresh cream
Instructions:
Whip the butter in the whisk until fluffy. Continue to whip in the
crushed Halva, eggs and vanilla, until you get a smooth mixture. Add
the flour, alternating with the milk. Beat the mixture for 3 more
minutes. Add the rest of the
Halva in small pieces and stir gently with a spatula. Place the cake
in a greased baking pan and bake in a preheated oven at 180ŪC
(350ŪF). When it is baked, remove from oven and allow to cool on
a wire rack. Top the cake with chocolate frosting which can be
made as follows : melt the chocolate and thin it down with the
cream.