TZIYEROSARMAS ( pluck stuffed dolma) Macedonia-Greece

1 Lamb's pluck 1/2 cup Raw rice 1 bn Scallions -- chopped 2
teaspoons Dill -- chopped 1 teaspoon Mint -- chopped
Salt & pepper to taste 5 Eggs 1 (or 2)1 or 2 epiploon ( the
net like intercostal thin fat) 4 tablespoons Butter --
melted

For stuffing, cut the pluck it into small pcs. but don't
use all the lung; place in a bowl. Add rice, scallions,
dill, mint, salt & pepper; mix well.
Wash the epiploon and dip it into warm water, to open well.
Place the stuffing in in 10x10 cm pieces of epiploon . Fold
it carelully and place on a buttered pan with the folded
side down. Pour the melted butter over this and roast in a
medium to high oven for 45 min.

Lamb Burgers With Minted Yogurt Sauce (yaourtlou kebap) All
eastern Mediterranea exept Israel (no kasher)

For yogurt sauce: 12 Ounces plain yogurt 2 Small garlic
cloves 1/4 Teaspoon salt 3 Tablespoons shredded fresh mint
leaves -- or to taste
For burgers: 2 Pounds ground lamb 1/2 Cup crumbled feta
cheese 1/2 cup finely chopped pitted Kalamata olives -- 12
to 15 6 small pita loaves 2 small vine-ripened tomatoes --
sliced 2 small green bell peppers -- cut in rings 1 red
onion -- sliced thin and some sumak to decorate the yoghourt
Make yogurt sauce: Mince and mash the garlic with the salt.
Drain yogurt in a sieve lined with a dampened paper towel
set over a bowl 30 minutes. Transfer to a small bowl and
combine with the garlic and mint.
Prepare grill and oil rack. Set grill 5-6 inches from coals.
In a bowl gently combine the lamb,feta and olives.
Form into 6 patties about 1" thick. Season to taste with
salt and pepper. Grill for about 7 minutes per side for
medium-rare.
Split pitas form a pocket.Transfer burgers to pita pockets
and top with tomatoes, bell peppers and onion. Serve burgers
with yogurt sauce and sumak on the top.
Yield: 6 servings
FISH FILLET A LA SPETSIOTA

Spˇtses were the recipe is comming is a beautiful island
near Peloponissos
1/4 c Olive oil 2 lb Red snapper fillets( or cod, haddock,
halibut or yellow pike fillets) 1 t Salt 1/4 c Lemon juice
1/2 c Olive oil 1/4 c Tomato sauce 1 c Snipped parsley 1/2 c
Dry white wine 2 Cloves garlic,finely chopped 1 t Salt 1/4
ts Ground pepper 1/2 c Dry bread crumbs

Heat oven to 350'. Pour 1/4 cup oil evenly into baking dish,
14x9x2 inches. Sprinkle 1/2 cup bread crumbs evenly over
oil. Place fillets in single layer in baking dish; sprinkle
with 1 teaspoon salt. Pour lemon juice on top.
Mix 1/2 cup oil, the tomato sauce, parsley, wine, garlic, 1
teaspoon salt and the pepper; spoon over fillets. Sprinkle
with 1/2 cup bread crumbs. Bake uncovered until golden
brown, about 40 minutes. Remove fillets to warm platter.


WHAT ABOUT SOME AUBERGINE (EGGPLANT) RECIPIES

From the greek-jewish tradition
Bureka Handrojos ( beurek with eggplant filling)

1 egg plant 1 onion 1 tomato or 8 oz can 1/4 C water 1 T
salt 1/4 T pepper 1/8 C la victoria sauce 1 T sugar 1/4 T
spike 1 T garlic 1/4 T celery seed 1 t oil Some phyllo
sheets

This recipe is for 1 eggplant..
Peel the eggplant and dice.
Onion--slice and dice into small pieces. Saute if you want.
Tomato cut up into small pieces.
Put water, eggplant, onion, tomato in pot. Stir then put
remaining ingredients into pot. Stir together. Then let it
cook in low heat until almost dry about 1 hr.
When cool add 2 egg whites.
Put some filling in a double phyllo sheet piece to obtain a
cigar form (10 cm) and bake with the closing down in a
medium high oven. The beurek are ready when the phyllo is
golden


AUBERGINE WITH LENTILS (Egypt)

Serving : 6
Categories : Vegetarian Vegetables


1/4 lb Lentils 1/2 ts Salt 8 oz Aubergine (eggplant) 4
Cloves garlic 1 Fresh chili 2 tb Vegetable oil 4 tb Water
10 Mint leaves
Cover the lentils with boiling water and leave for 2 hours.
Drain, cover with fresh water, add salt, bring to the boil
and cook, covered for 1/2 hour. Drain. Cut the aubergines
lengthwise into 4 pieces and then cut these quarters into 5-
cm (2-inch) pieces. Pound the garlic and chili together.
Then fry them in the vegetable oil until golden. Add the
lentils, aubergine pieces and water to the garlic and chili
in the pan.
Continue frying for 2-3 minutes until the aubergine is
cooked. Add the mint leaves, turn the mixture just once with
a spoon, and remove from the heat.


Pickled Eggplants - Melitzanaki Toursi )-Greece
1 kilo carrots, 1 clove garlic, 1 kilo celery, 1/2 kilo oil,
1 kilo vinegar, A few peppers, pickling spices, salt,
pepper, parsley, 1 kilo small eggplants
Clean the eggplants and slice them into three parts. Boil
them with a little oil until tender, then drain. Keep one
kilo of this water for the pickling process. Slit the
eggplants to be stuffed. Thinly slice the onion, garlic,
parsley, carrot and stuff the eggplants with this mixture.
In the mean time boil the celery until soft and let it
drain. Combine the celery and eggplants so that the celery
covers the stuffed eggplants making sure not to let the
filling fall out. Place in a sterile glass jars, add one
kilo water (held from earlier), one kilo vinegar and a
little oil on top.
Cover and let it stand for one week. Then it is ready to
serve.

Eggplant Patties - Melitzanokeftethes)-Greece
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.

Stuffed Eggplants - Papoutsakia
10 Eggplants, 0.5 kilos ground beef,1 onion, 1 clove garlic,
Salt & Pepper, 4 ripe tomatoes
In one medium sized pot add olive oil, add onion. Let it
cook until tender. Add the ground beef, salt, pepper, and
tomato with one cup of water. Let the ground beef mixture
cook until all the water is gone.
Slice the eggplants down the center and remove the center
and ends. Lightly fry the eggplants. Once done place them in
a roasting pan. Fill each eggplant with the ground beef
mixture. Top them off with a bechamel sauce. Place in a
medium heat oven for one hour.
Eggplant in a Stew - (Melitzanes me kreas)
1 kilo meat (beef, lamb or goat), 10 medium sized tsakonikes
(long) eggplants, 2 medium sized onions, 3 ripe fresh
tomatoes finely chopped, 1 tablespoon tomato-paste, 1or2
cloves garlic, parsely to taste, salt & pepper to taste.
Cut the meat into small cubes. Put 1/2 cup oil in a large
stew pot, add the onion and lightly brown it with the meat.
Once lightly browned, add a littel white wine. Add the
tomato and the tomato-paste which is diluted in a little
water. Add salt and pepper to desired taste. Allow the meat
to cook well. Wash the eggplants and cut them in small
pieces, then let them sit in salt water for a few minutes.
After a while, remove the eggplants from the water and rinse
them in clean water, squeezing out excess water once rinsed.
Saute the eggplants in a pan so that they get a little soft.
Place the eggplants on paper-towel to remove excess oil. Add
to pot with meat to slowly cook. Make sure the heat on the
stove is at a low temperature so the food does not stick to
the bottom of the pot.

IT´S THE SEASON OF FRESH GRAPE LEAVES
Dolmas {Stuffed grape leaves} -meat

1 pound ground lamb, [or 1/2 beef, 1/2 lamb]
1 cup long grain rice.
1 medium onion finely chopped
1 tsp garlic finely chopped
1/4 teas allspice
7 dozen fresh grape leaves, or 1 jar
1/4 csp allspice
Salt/pepper to taste
juice of two lemons


Mix lamb, rice, spices salt and pepper.
If using fresh leaves, try to get smaller ones . Blanch
them till they change color. Just a moment. Drain andcool.
If using a jar blanch them too, just sperate large from
small before.
Place a layer of smaller leaves in the bottom of a large
heavy bottomed kettle or sauce pot, with a cover.
Lay each large grape leaf on a flat surface, vein side up.
Trim away stem. ( cut into bottom of leaf)
Put about a tablespoon of mixture into grapeleaf. Form the
mixture into acylindrical shape apx, 1/2 x 2 or three
inches. Depends upon grape leaf.
Fold up the bottom, [stem side] up. Fold in both side. Roll
top over for tight fit.
Place in Pot. Place tightly next to each other so they
won't unwrap. About3 or 4 layers deep. Place plate over
layers. Cover with water (or stock). Bring to boil, then
turn down to a simmer and cook, covered for one hour. After
the first 30 minutes of cooking, add the lemon juice. Serve
with yogurt or hot lemon sauce

Dolmas -veg

1 jar leaves
1 1/2 T olive oil
1 medium onion finely chopped
1 tsp garlic finely chopped
1/2 cup pine nuts
3/4 cup wild rice
1/2 cup golden raisins
2 1/2 cups water ( vegetable stock better )
2 tablespoons parsley finely chopped
1/2 teas salt
fresh ground pepper
2 medium tomatoes {obviously not period}
juice of lemon

First part same as above

Saute onions until limp. Add pine nuts and cook 5 minutes.
Add rice, raisins and 1 1/2 cup water. Cover and cook for
20 minutes or
until all the liquid is absorbed. Stir in parsley, salt,
pepper cinnamon and
tomatoes.
Fill and fold as above recipe.
Place in pan same as above. Pour 1 cup water ( vegetable
stock better ) over. Place plate over. Cook30 minutes


TORTILLA POBLANA (SPANISH PAYSANT OMELETTE)

Yield: 2 servings
1 oz Ham, boiled; julienne-cut 1/4 c Onion; thinly sliced 2
ts Oil; divided 4 1/2 oz Potatoes; peeled, cooked & -thinly
sliced 1/8 ts Salt 1/8 ts Paprika 1 ds Pepper 1/2 c
Asparagus spears; diced -& blanched 1/4 c Peas, frozen;
thawed 1/4 c Pimiento, julienne-cut -canned, drained 3 Egg;
beaten
Spray a 10-inch nonstick skillet and heat; add ham and
onion and cook over medium heat, stirring occasionally,
until onion is softened, 3 to 4 minutes. Remove from skillet
and set aside. In same skilet heat 1/2 teaspoon oil; add
potatoes, sprinkle with seasonings, and saute over medium
heat, turning occasionally, until lightly browned on both
sides. Remove potatoes from skillet. Add remaining 1 1/2
teaspoons oil to skillet; return potatoes and arrange in
bottom of pan. Top with ham mixture, asparagus, peas, and
pimientos; pour in beaten eggs and cook over medium heat
until bottom of omelet is golden, 3 to 4 minutes. Transfer
pan ( REMOVABLE OR METAL HAND) to broiler and broil 5 inches
from heat source until eggs are set and omelet begins to
brown. Using spatula, loosen edges of omelet and carefully
slide onto warmed plate.

SPANISH SAFFRON CHICKEN

Serving : 6
6 x Chicken Breast halves * 1/4 t Ground Pepper 1 x Med
Onion, sliced 1 x Clove garlic, minced 1/2 lb Fresh
Mushrooms, sliced 1 c Water 2 t Paprika 1 c Chicken
Bouillon 1/2 t Saffron threads (or Tumeric) 1 c Peas 2 T
Sliced Ripe Olives (pitted) 1/4 c Milk 1 T Cornstarch 2 T
Water 3 c Hot cooked long-grain Rice
* 6 (4 oz each) skinned, boned chicken breast halves
Sprinkle chicken with pepper. Place in large Dutch oven that
has been coated with olive oil. Cook over med heat until
browned.
Wipe pan drippings from Dutch oven with a paper towel. Coat
Dutch oven again with Pam; place over med-hi heat until hot.
Add onion, garlic, and mushrooms; saute until tender. Add
chicken, 1 c water, and paprika, bouillon , and saffron
threads (moistened in hot water). Bring to a boil. Cover,
reduce heat, and simmer 25 minutes until chicken is tender.
Remove chicken and set aside.
Add peas, olives, and milk to Dutch oven. Cover and simmer 5
minutes. Combine cornstarch and 2 T water; add to vegetable
mixture. Bring to a boil. Reduce heat; cook, stirring
constantly, until thickened and bubbly. Remove from heat.
To serve, place rice on a serving platter. Arrange chicken
over rice; top with vegetable mixture.

BAKLAVA WITH CREAM FILLING (MUHALLEBILI BAKLAVA) Lebanon


1 lb Phyllo pastry sheets 3/4 lb Sweet butter -- melted
FILLING----- 3 c Milk 1/3 c Sugar 1/4 ts Salt 1/2 c Fine
grain semolina -----SYRUP----- 2 2/3 c Sugar 2 c Water 2 tb
Lemon juice
Preheat oven to 350 F after the filling has been prepared.
Divide the pastry into 2-equal parts. Lay 1 sheet on a well-
buttered 11 x 16 inch baking pan. Brush surface generously
with melted butter. Lay second sheet on top of first and
butter. Repeat until half of the pastry sheets have been
used.
Cover unused half of pastry sheets with a kitchen cloth to
prevent drying.
Prepare the filling: Over medium heat bring milk, sugar and
salt to a boil in a saucepan. Add farina by sprinkling in a
little at a time, stirring constantly until the mixture
thickens and the farina is well cooked.
Spread the hot farina mixture evenly over the entire surface
of pastry sheets. Again build up the remaining half of the
pastry sheets, buttering each surface generously, on top of
farina. Pour the remaining butter over the top. Cut pastry
sheets into 24 equal squares. Bake for 40 to 45 minutes or
until light golden.
While the baklava is cooking prepare syrup: Place sugar,
water, and lemon juice in a saucepan. Cook over medium heat,
stirring constantly, until sugar is dissolved. Bring to a
boil and simer for 15 minutes without stirring. Remove from
heat and allow to cool.
Remove baklava from oven. Pour off all excess butter by
tilting the pan.
Cook for 10 minutes after brushing surface lightly with
some of the drained butter to give luster to the pastry.
Pour syrup over a little at a time, until all is absorbed.
Allow to cool for several hours.