Arniopitta (Greek Lamb and Cheese Strudel)

8 ounces lean ground lamb 1/4 cup finely chopped onion 1/2
of a 10-ounce package frozen chopped spinach, thawed and
well drained 1to 1 and1/4 cups crumbled feta or soft goat
cheese (chevre) 1/4 teaspoon ground nutmeg 1/4 teaspoon
dried oregano or basil 6 sheets frozen phyllo dough (17x12-
inch rectangles), 1/4 cup melted butter pepper and salt but
beware of the feta ( often salty)
For filling, cook and stir lamb first then onion in a
medium skillet over medium-high heat until no pink remains.
Remove from heat.Drain fat.
Add spices and aromats then spinach, cheese, stirring until
well combined.
Work with one sheet of phyllo at a time, keeping remaining
sheets covered with plastic wrap or a moist napkin until
needed. Lightly brush one sheet of phyllo with melted
butter. Place a second sheet of phyllo dough on top of the
first; brush with butter. Add remaining phyllo sheets one at
a time, brushing each with butter. Cut stack of phyllo in
half crosswise with a sharp knife.
Spread half of the filling lengthwise on each phyllo stack.
Filling should be within 3 inches of phyllo's long sides and
1-1/2 inches of short sides. Fold short sides of phyllo
toward center. Fold one long side of phyllo over filling,
then roll up. Place phyllo rolls, seam sides down, on a
large cookie sheet. Brush with remaining melted butter;
sprinkle with additional nutmeg. Diagonally score the top of
the phyllo rolls, making the cuts 1 inch apart and 1/4 inch
deep. (Do not cut completely through the phyllo.)
Bake in a 400 degree F oven for 15 to 18 minutes or until
golden. Let stand for 15 minutes before serving. To serve,
slice phyllo rolls on scored lines. Arrange slices on a
platter. Makes 16 to 20 servings. Slice on scored lines and
serve.

Duck Confit ( Southwest France)

3 ducks
1/4 cup coarse salt
1 teaspoon of four spices (all spice)
6 sprigs of fresh rosemary
8 to 10 cups rendered duck fat

Cut the ducks into pieces, removing from them pieces of leg
and thigh that are still attached to each other. You will
have 6 le1/4-thigh assemblies. (The duck breasts can be
reserved for another use)
Sprinkle the leg-thigh portions with coarse salt on both
sides. Turn them skin side down, and sprinkle with the
mixed spices .
Place a rosemary branch on each portion, and press together
pairs of portions so that you have 3 packages of thigh-leg
portions with the skin on the outside.
Marinate in the refrigerator for 24 hours.
When ready to cook, remove the herbs from the duck, and
scrape away most of the salt. Coat the pieces lightly with
a little rendered duck fat, and place under a broiler until
the skin has browned lightly, about 3 to 4 minutes. Remove
from broiler, and dry duck pieces thoroughly with paper
towels.
Place duck pieces in a large stewpot, and cover them
completely with rendered duck fat. Place over low heat, and
bring the fat to just below the simmering point. Cook over
low heat for 2 1/2 hours, making sure the fat doesn't boil.
Remove duck pieces from fat.
Pour boiling water into a wide-mouthed ceramic crock (or
whatever storage vessel you've chosen), and pour it out.
Dry the vessel well. Place a few sticks (like chopsticks,
if they fit) on the bottom of the vessel, to keep the duck
elevated above the juices that will collect. Then place the
duck pieces on top of the sticks, either on one level or
stacked up on several levels. Pour enough of the duck fat
in which the duck cooked through a fine sieve and into the
storage vessel to completely cover the duck. Let the duck
come to room temperature, then place it in storage (a 50
degrees room or a refrigerator).
To cook your confit , let the crock warm up a bit to
facilitate removal of the duck pieces. Take out the duck .
Place enough duck fat in one or two sauté pans (large
enough to hold the duck in one layer) to reach 1/4 inch of
depth. Increase the heat to high. When the fat is very
hot,place pieces of confit in the pan (or pans), skin side
down. Cook until confit becomes very brown and crisp, about
5 minutes. Turn over, and brown the other side briefly,
about 2 minutes.. Drain on paper towels and serve
immediatelywith garlicky potatoes sauteed in duck fat, and a
stout red wine.

MAHDZOON BREAD (YOGURT BREAD)
Armenian version of sour-dough bread!

1/2 cup warm water 2 cakes yeast 2 cups mahdzoon * (plain
yogurt) [Room temperature] 1/4 cup sugar 1 teaspoon salt
1 cup liquid margarine or melted butter which has been
cooled 1 teaspoon baking powder 1 teaspoon baking soda 3
cups flour 1 egg 1/2 cup sesame seeds

Dissolve the yeast, sugar and salt in the warm water and
then add the mahdzoon and mix well.
Beat the butter, baking soda and baking powder together and
add to the mahdzoon mixture.
Stir in the flour and knead for about 5-6 minutes. Cover the
dough and let rest for 10 minutes.
Make a small ball and roll out with your hands to an eight
inch cylinder aout 3/4" in diameter.
Braid this by crossing one end over the other 3 times.
Repeat until all the dough has been used.
Place on a lightly greased cookie sheet. Let rise for 15
minutes. Wash with an egg wash made by beating 1 egg in a 1/
3 cup of water. Sprinkle with sesame seeds and bake for 15-
20 minutes in a 350 degree oven. Makes 3-4 dozen, depending
on size of bred.

ZARZUELA (Spain)

2 tablespoons olive oil 1 medium to large onion, 8 to 12
ounces 3 cloves garlic 1 green bell pepper 2 ounces
serrano or prosciutto ham 1/3 cup toasted almonds two
diced tomatoes 1/2 teaspoon saffron threads 3 bay leaves
Salt and ground black pepper to taste
12 mussels 12 ounces shelled shrimp 8 ounces sea scallops
8 ounces squid parsley sprigs

Put the oil in a 12-inch saute pan over medium heat. Chop
the onion and garlic. Add the onion and garlic to the saute
pan and raise the heat to high. Cut the the bell pepper
into thin strips. Add to the saute pan and stir.
2)Chop the serrano and almonds. Add them to the saute pan
and stir. Add the tomatoes and saffron (crushed between
your fingers) , bay leaves to the saute pan. Season Cover
and bring to a boil over high heat.
Rinse the mussels under cool running water and pull out the
beards (the threads that protrude from the seams). Add the
mussels to the saute pan. Stir, cover and cook for 2
minutes.
Remove the rubbery hinges from the sides of the scallops.
Halve the scallops if large. Cut the squid crosswise into
rings about 1/2 inch wide. Add the shrimp to the saute pan,
stir, cover, and cook for 2 minutes. Add the scallops and
squid, stir, cover, and cook for 2 to 3 minutes, or until
all the seafood is cooked. (The mussels should have opened
and the shrimp, scallops, and squid should be just firm.
Discard any mussels that do not open.) Chop the parsley
leaves. Taste the zarzuela for salt and pepper. Discard the
bay leaves. Ladle the stew into large soup plates and
sprinkle with parsley.
Makes 4 servings.

White salad ( Bulgaria)

Ingredients: 2-3 cucumbers, 2 cup cottage cheese, 1 cup
cream, 1/2 cup walnuts, 2-3 cloves garlic, dill, sunflower
oil, salt (3 eggs). Peel and dice the cucumbers, add the
cottage cheese, cream, crushed walnuts and garlic, the oil,
finely chopped dill and salt.
Beat the mixture, pour into a plate and garnish with hard
boiled eggs cut in half.