Giant beans oven stew (plaki)

Serves 6

1 lb. of beans, the very big ones, 2 onions , 3 garlic cloves, 1 cup of olive
oil , 2 tbsps of concentrated tomato pulp and some fresh or canned tomato,3
sprigs of celery half a small bunch of parsley 2-3 medium size carrots salt,
pepper, a dash of cayenne powder and some thyme. In Epirus region, in nothern
Greece they add, at the end of cooking a bunch of spinach or other greens like
sorrel.

Soak the beans in water overnight. Next day, boil them in a pot until
half-cooked: then drain them. In another pot saute the minced onion and garlic
with the oil and add the celery and the parsley finely chopped, the carrots cut
in round slices or diced, and the tomato and tomato concentrate diluted in
water, salt, thyme, cayenne and pepper. When all this comes to boil put the
beans in an oven dish whith the sliced tomatoes , the sauce on the top and some
olive oil, cook till ready.

Lebanese sea-bass
Serves 4.

1 14-oz can of chickpeas, 2 tablespoons cilantro seeds powder, 1 teaspoon
minced hot chile, 3 teaspoon chopped onion, 1 clove garlic, crushed 1 teaspoon
salt 1/2 teaspoon ground cumin 1/4 cup ground arabic pita breadcrumbs, 1/2
teaspoon sesame seeds, 4 fillets of sea bass (about 6 ounces each), 3 teaspoon
lemon juice olive oil
In a food processor, finely chop the chickpeas, cilantro, hot chile, onion ,
garlic, salt, lemon juice and cumin. Transfer to a bowl and stir in the
breadcrumbs and sesame seeds. Preheat the oven to 450 degrees. Pat the fish dry,
and rub it with salt and pepper. Coat the top of each fillet with 3 tablespoons
of mix.
In an ovenproof nonstick skillet, heat the olive oil over moderately high heat.
When hot, add the fillets, coating side down. Cook until the crust is golden,
then turn the fish over and transfer the skillet to the oven. Cook until the
fish just begins to flake, about 8 minutes.

Armenian Hunkiar beyendi Alinazik
(EGGPLANT PUREE WITH YOGURT AND GROUND MEAT)

Eggplant 6 medium size, Olive Oil 1 1/2 tablespoons,Yogurt 4 cups ,Garlic 4
cloves ,Salt 1 1/2 teaspoons, Ground meat 500 g, Butter 20 g, Salt 1/2
teaspoon, Black pepper 1/2 teaspoon, Red pepper 1/2 teaspoon, Green peppers 2
medium size.

Barbecue unpared eggplant over high heat in a heavy skillet, covered. Turn
around occasionally until all sides are tender. Remove from heat; cool. Peel
outer skin and chop finely or mince. Place in a saucepan. Add oil.
Saute' over low heat for 2-3 minutes stirring constantly. Stir in yogurt, minced
garlic and salt blen- ding thoroughly. Keep warm. Brown ground meat in margarine
for 10-15 minutes or until meat is crumbly; drain.
Season with salt and spices. Place eggplant puree in a serving dish. Smooth
surface. Spread ground meat over eggplant. Sprinkle with chopped green peppers.
Serve warm.
6 servings


Lemon sorbet (Granita)

4 cups water 1 cup sugar 3/4 cup fresh lemon juice. Lemon zest from lemons used
for juice 1 vanilla bean, split in half lengthwise

To make granita: In medium saucepan, combine water, sugar and lemon juice. Bring
to a short boil over high heat, stirring to ensure sugar is dissolved. Remove
from heat.
Add lemon zest and vanilla bean. Steep until cooled to room temperature.
Transfer mixture to fine sieve to strain out lemon zest and vanilla bean,
although seeds from vanilla bean may remain in granita mix.

To freeze granita: Transfer strained mixture to acid-resistant, pre-cooled
freezer pan, about 9 by 2 inches. Place pan in bottom of freezer. After 30
minutes, stir ice crystals that have started to form on sides of pan into
center.
Repeat procedure every 15 minutes for 2 to 3 hours, or until completely frozen.
Cover surface with plastic wrap.

To serve: Spoon granita into martini glasses or other appropriate serving dish.
You can top with creme de cassis or liqueur of choice or with whipped cream.