Tourte (Provence- France)
4 servings

flour (400 g)  beets, spinach, nettles, dandelions  (2 kg)  fresh
goat cheese ,grated cheese  eggs (3)  water (1 cup)  milk (1 cup)
salt, pepper, olive oil

1.Prepare the dough by mixing together the flour, water, 1
teaspoon of olive oil and salt. Let the dough stand for 15 min.
2.Pre-heat the oven to 450®F (230®C).  3.Prepare the fresh
vegetables: wash, chop finely, salt lightly, drain.  4.Add in the milk,
2 eggs, grated cheese and goat cheese, salt, fresh pepper and a
bit of olive oil.  5.Roll the dough out flat, into two circles: use
about 2/3 for the bottom and save about 1/3 as a top covering.
6.Put the main piece of dough in the bottom of a pie mold, and fill
with the vegetable mixture.  7.Cover with the second piece of
dough, and pinch the edges together around the circumference.
8.Beat the third egg and paint it (dorer) onto the top of the dough.
9.Bake the tarte for 25 min.
Note - Nettles are still used in France and Greece, for soups and
other dishes such as thistourte or pittas. No special precautions
are required , other than very careful picking and handling ( use
gloves). The older country people are apparently immune to the
stinging after years of contact.

Greek Yogourt Cake

1/2 lb butter 2 cups sugar 5 eggs 3 cups cake flour 3 tsp.
baking powder 1/2 tsp. baking soda 1/2 cup milk 1 cup yogourt1
tsp vanilla
Syrup:
2 cups sugar 1 3/4 cup water 1 lemon wedge
Preheat the oven to 350 degrees F.
Prepare syrup: boil syrup ingredients 10 minutes and let cool.
Cake:
Melt butter and cool. Then cream with sugar and eggs. Add mixed
flour( baking powder,soda) alternately with milk and sour cream to
the batter. Stir in vanilla. Pour into a greased 9 x 13 pan. Bake in
a 350F oven about 35 minutes or until tested done. POUR
COOLED SYRUP OVER HOT CAKE. Let cake cool completely before
cutting.

TOMATO BREAD
Makes 2 loaves (24 slices total).
2 cups tomato juice 1/2 cup tomato sauce 2 tablespoons butter
6 to 6-1/2 cups flour 2 packages (2 tablespoons) dry yeast 3
tablespoons sugar 1 teaspoon salt 1/2 teaspoon dried basil 3/4
teaspoon dried oregano 1/4 teaspoon ground rosemary 1/4
teaspoon ground fennel 1 garlic clove, crushed
Heat tomato juice, sauce, and butter to 120 degrees F. In a large
bowl, combine 3 cups flour with yeast, sugar, salt, basil, oregano,
rosemary, and fennel; add warmed tomato mixture and garlic. Mix
with dough hook (or by hand) 3 minutes or 300 strokes, scraping
bowl frequently.
Add 3 to 31/2 cups additional flour, until firm enough to handle;
turn out onto floured board. Add enough flour that dough is not
sticky; knead until smooth and elastic.
Place dough in a greased bowl; cover and let rise in a warm place
until doubled, about 1 hour. Punch down; let rest 15 minutes.
Shape into two loaves; place in greased 9-inch bread pans. Cover
loosely; let rise until nearly doubled, about 45 minutes. Bake at
375 degrees F 10 minutes; reduce heat to 350 degrees F and
bake 30 minutes longer, until loaves sound hollow when tapped.
Remove from pans; cool on a rack.

Lahmajoun (Ground Meat Armenian-Lebanese Pizza)

DOUGH INGREDIENTS:  1 tablespoon dried yeast  1/4 cup warm
water  3 tablespoons vegetable oil  1 teaspoon sugar  1 teaspoon
salt  3 to 3-1/2 cups sifted flour
FILLING INGREDIENTS  1 lb. lean ground meat  3 onions, medium
size, chopped  1 cup pine nuts  salt, pepper and cinnamon
Mix yeast with warm water, let stand for 5 minutes.
Add over the oil, sugar, salt and flour. Mix well.
Knead the dough very well for 8-10 minutes. Put in a greased pan.
Turn dough in pan, cover with a cloth and let stand in a warm place
till double in size for 45 minutes.
Mix the filling mixture together.
Cut the dough into five portions. Roll each portion into a circle 1/2
inch thick.
Spread the fillings over the five circles. Put into a greased pan and
bake in 350 degree oven for 30 minutes or till slightly brown.
Serve them with yoghurt .

3 SAUCES from  Provence-France

A•oli
It's a  garlic sauce used, like a mayonaise, on a variety of dishes,
including boiled potatoes, fish, and cold lamb.
6 servings
garlic (10 cloves)  olive oil (1/2 lt.) raw egg yolk (1)  cooked egg
yolk (1)  salt
In a mortar, crush the garlic into a fine paste. Add the egg yolks
and salt lightly. Mix in the olive oil very slowly until you obtain a
smooth paste.

Ancho•ade
It is an anchovie paste, similar to tapenade, but with more garlic
and olive-oil and less (or no) olives.
Serv 4
black olives (100 g) pitted  capers (100 g)  white tuna (100 g)
anchovies (12) washed, in strips  olive oil (2 cups) mustard (1
teaspoon)  basil (1 sprig)  garlic (3 cloves)  salt, pepper, thyme,
laurel
Grind together in a mortar the olives, capers, anchovies, tuna and
garlic. Add the mustard, herbs, spices and olive oil, and beat
thouroughly until you have a smooth past.

Rouille
It is a spicy garlic sauce used for fish dishes, fish soup and
bouillabaisse.
Serv 6
chili peppers (2)  garlic (4 cloves)  olive oil (1 cup) egg yolk (1)
bread (1 handful)  rock salt (1 tablespoon)
Trim, de-seed and chop finely the peppers. In a mortar, crush the
peppers, garlic, rock salt and olive oil (1 teaspoon) together to
obtain a thick paste.
Crumble the bread, moisten it with hot water (or the bubbling
broth if you're preparing a fish soup or bouillabaisse), and press it
into a tight lump, squeezing out the liquid.
Add the bread lump to the paste and beat, adding olive oil, until
you've raised a smooth sauce. If the sauce tends to separate, add
another tight lump of bread and hot broth, and keep beating.
Nice Recipe (6 servings)  cayenne pepper (2 teaspoons)  garlic (3
cloves)  olive oil (1 cup) egg yolk (2) saffron (5 grams)
In a mortar, crush the garlic to a fine mash. Add the egg yolks, and
beat into a mayonaise while adding about a half-cup of olive oil.
When the sauce is thick and smooth, stir in the pepper and
saffron. When the rouille is prepared, keep it chilled in the fridge
until it is served, either the same day or the next day. Before
serving, if the rouille is stiff, thin it with a few drops of boiling
water.

Muhammara
Walnut and tomato sauce

Ingredients 1/2 lb. walnuts, finely ground or chopped  1/2 cup of
bread crumbs  1 cup of mild feta cheese, unsalted and crumbled
1/2 cup tomato paste  2 medium  tomatoes, grated  1 lemon
juice - 1 tablespoon Pomegranate syrup (may be substituted) 1/2
cup olive oil  2-3 cloves of garlic, crushed  1 Tbsp. pepper paste -
spicey if possible
Salt, pepper, oregano, and crushed bell pepper
Chopped parsley for garnish
Preparation
Mix the dry ingredients (walnuts, feta cheese, and bread crumbs).
Mix the tomatoes, tomato paste, red pepper paste, lemon juice,
olive oil, garlic and spices in a separate bowl. Fold the tomato
mixture into the dry mixture gently. Garnish with chopped parsley.
Serve it with pita bread.
Let sit a few hours or overnight to blend flavors.

Salatat Bathinjan (Eggplant Lebanese Appetizer)

1 large eggplant, peeled and thickly sliced  salt  8 tablespoons olive
oil  4 cloves garlic  1 medium hot pepper, finely chopped  3
tablespoons lemon juice
Sprinkle the eggplant slices with salt. Place in a strainer or
colander, top with a weight, and allow to drain for 45 minutes.
Heat the oil in a frying pan, then add the eggplant slices and fry on
both sides until they are golden brown. Remove the eggplant slices,
dice them, then set aside in a bowl.
Mash the garlic cloves with salt. Add to the diced eggplant along
with the hot pepper and lemon juice. Chill slightly and serve.

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Thanks!

Here is a wonderful soup recipe from "Matthew Kenney's Mediterranean
Cooking" by Matthew Kenney and Sam Gugino that is just perfect for this time
of year.  Enjoy!
- Chris
http://www.sudairy.com/mer/recipes.html


Baked Squash Soup with Nuts and Spices

As fall approaches, hard-shell or winter squash in various colors, shapes,
and sizes is a frequent sight in the Mediterranean. Often the squashes grow
so large, they're sold by the slice. Winter squash is ideal for soups
because it has a naturally creamy texture when pureed with stock. This
eliminates the need for cream to enrich (and fatten) the dish. Because
winter squash is mild, it's a good idea to enhance the flavor with fragrant
spices like cinnamon, cloves, and ginger, as well as nuts and seeds, all of
which evoke images of fall and winter.

      3 tablespoons blanched almonds
      3 tablespoons hazelnuts
      3 tablespoons sesame seeds
      ½ teaspoon ground cinnamon
      ¼ teaspoon ground cloves
      1 teaspoon ground ginger
      1 teaspoon curry powder
      2 pounds butternut squash (1 medium), peeled and cut into 3/4-inch
cubes (6
      cups)
      2 tablespoons olive oil
      6 cups Chicken Stock
      1 cup plain yogurt
      Salt and freshly ground black pepper
      ¼ cup chopped cilantro

Preheat the oven to 350 degrees. Put the almonds on a pie plate or small
sheet pan and
toast for 3 minutes. Add the sesame seeds, keeping them separate from the
almonds, and
toast for 3 minutes longer. Add the hazelnuts, also keeping them separate,
and toast for
11 minutes more, or until the almonds and hazelnuts are browned but not too
dark and
the sesame seeds are golden. Chop the almonds. Let the hazelnuts cool
slightly, rub off
the skins in a clean dish towel, and chop. Mix the nuts and sesame seeds and
set aside.
Raise the oven temperature to 400 degrees.

Combine the cinnamon, cloves, ginger, and curry powder in a small bowl. In a
larger
mixing bowl toss the squash with the olive oil. Add the spices and mix well.
Spread out
the squash on a baking sheet.

Bake the squash, covered with aluminum foil, for 20 minutes, or until it
softens and the
fibers are starting to come apart. Transfer the squash to a large saucepan
or stockpot.
Add the stock, cover, and bring to a boil over high heat. Reduce the heat
and simmer for
15 minutes.

Transfer the squash to a food processor and puree. Strain through a
medium-fine
strainer, pressing out all the liquid with a wooden spoon or the back of a
ladle. Add the
yogurt and mix well. Season with salt and pepper to taste.

Divide the soup among warm bowls. Sprinkle with the nut-seed mixture and
chopped
cilantro.

Serves 8.

Pickled Eggplants - Melitzanaki Toursi
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.

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.

Mousaka
2 large (about 1.2kg) eggplants, Coarse cooking salt, 1/4 cup
(60ml) olive oil,2 tablespoons olive oil (extra), 1 large onion,
chopped, 2 cloves garlic, crushed, 1 kg minced lamb, 425g can
tomatoes,2 tablespoons tomato paste, 1/2 cup (125ml) dry red
wine, 2 tablespoons chopped fresh parsley, 1 teaspoon sugar, 1/4
ground cinnamon, Salt, pepper,1/4-cup (20g) grated
Parmesan cheese, 1/2 teaspoon ground nutmeg
Cheese Sauce (Bechamel): 125g butter, 2/3 cup (100g) plain
flour, 1 litre (4 cups) milk,1/2-cup (40g) grated Parmesan cheese,
2 eggs
Cut eggplants into 5mm slices, sprinkle with salt, stand 20
minutes. Rinse eggplant under cold water; drain, pat dry with
absorbent paper. Place eggplant slices in single layer on lightly
greased oven trays. Brush with oil, grill on both sides until lig\f0
htly browned; drain on absorbent paper.
Heat extra oil in pan; add onion and garlic, cook, stirring, until
onion
is soft. Add mince, cook, stirring, until mince is browned. Add
undrained crushed tomatoes, paste, wine, parsley, sugar and
cinnamon with salt and pepper to taste, simmer, covered, 30
minutes.
Grease ovenproof dish (2.5 litre / 10 cup capacity). Line dish with
one-third of the eggplant, top with half the meat sauce, then half
the remaining eggplant, remaining meat sauce and remaining
eggplant.Spread cheese sauce (bechamel) over eggplant, sprinkle
with cheese and nutmeg. Bake, uncovered, in moderate oven about
45 minutes or until lightly browned.
Cheese Sauce (Bechamel): Melt butter in pan, stir in flour, stir over
heat until bubbling. Remove from heat, gradually stir in milk, and
stir over heat until mixture boils and thins. Remove from heat, stir
in cheese, cool slightly, sit in eggs; mix until smooth.
Serves 6, Recipe can be made a day ahead

Oysters  gratinŽ with garlic and spices

Open your oysters and keep  some juice. Make a mayonnaise ( just
one yolk)  starting  with a well cruched garlic clove. Finish with a
dash of cayenne, a csp of sweet paprika and a csp of curcuma
(turmeric). Mix with bread crumb finely crushed and some oyster
juice to have something really creamy. Then couver your oysters
and grill them to gratinŽ not really to cook them.

OVEN-FRIED POTATOES

  Serves 4.

   4 medium potatoes, peeled and sliced thin 3 medium onions,
peeled, sliced, separated into rings Garlic salt and fresh ground
pepper, to taste 1/4 cup butter or oil

  Preheat oven to 350 degrees. Line a 9-inch-square baking pan
with enough foil to cover and seal contents. Butter bottom of foil.
Arrange potato slices in about 4 flat rows overlapping
   each other. Slip 2 or 3 onion rings between every 3 or 4 slices.
Sprinkle with garlic salt and pepper. Dot with butter or dribble with
oil. Seal foil tightly; bake until tender, 45-50 minutes.

Black-Eyed Pea Salad

2 lbs. cooked black-eyed peas 2 cloves fresh garlic, crushed 1/2
cup olive oil 2 tbl. lemon juice or vinegar 1/4 tsp. salt 1/4 tsp.
fresh ground black pepper 3 ripe tomatoes black Greek olives 1
onion, sliced in rings
Place the peas in a salad bowl. In a separate bowl, make a mixture
of the garlic, and olive oil. Let marinate for 1 hour, stirring well.
Add the lemon juice or vinegar, salt, and pepper, and mix thoroughly.
Pour over the peas and gently toss to blend. Garnish the peas with
tomato wedges, sliced onions and olives.


Octopus Stew

3 pounds octopus  1/2 cup olive oil , 1/2 cup vinegar, 1 cup red
wine 10 to 12 green onions, sliced into rounds  1 clove garlic,
minced  1 large bulb fennel, halved and thinly sliced , some
coriander seeds, freshly ground black pepper and pepper seeds
2/3 cup rinsed and pitted cracked Greek green olives.

1. Cut head away from octopus with sharp knife. Squeeze out
mouthpiece and discard. Place octopus in medium-sized dry stewing
or soup pot with  vinegar and wine, put hole pepper and coriander
seeds and cook over lowest possible heat until octopus turns
bright-pink and softens, 30 to 40 minutes. Octopus should  exude
enough liquid to keep from drying out, but add  water to pot if
necessary to keep octopus from burning.
2. Remove octopus with juices, discard juices, and set aside a few
minutes to cool slightly. Heat olive oil in same pot and add green
onions and fennel, stirring a few minutes until translucent.
3. Cut tentacles and head into 2-to-3 inch pieces and cut octopus
center into similarly sized chunks. Add garlic to pot, then octopus.
4. Season with salt and pepper to taste. Cover and simmer over
very low heat about 1 hour, adding wine or more water if
necessary. Octopus is done when very tender. Add olives last 5
minutes of cooking. Season to taste with salt.

HELLO EVERY BODY 3 REALLY TASTY MEZE (TAPAS, AMUSE-GUEULE) FROM OUR FRIEND
CHRISTINA FROM CALIFORNIA

I'm new to this group, so please forgive me if these recipes are
duplications of past postings!  Looking forward to exchanging recipes with
others in this egroup.
- Chris
http://www.sudairy.com/mer/recipes.html

Saudi Samboosak

      3 cups flour
      2 grated onions
      1 1/2 cups oil
      1 teaspoon ground black pepper
      1 teaspoon bread spices(yeast, fennel, poppy seed)
      1 teaspoon cumin
      oil for frying
      water
      1 lb. ground beef or lamb

Put the flour in a deep bowl, add the bread spices and salt. Add the oil and
rub with
fingertips. Add water and a pinch of salt a little at a time, mixing
thoroughly until dough is
binding. Divide into small pieces, place on a tray and put in a warm place
for one hour.
Put ground meat, onion, salt, pepper and cumin in a frying pan and cook over
low heat.
Cool. Roll each piece of dough into a round, about 1/16 inch thick. Place a
tablespoon of
meat in the center of each round and seal then twist the edges. Heat the oil
and deep
fry the samboosak on both sides. Serve hot. Serves 8-10 persons.

Recipe from "Saudi Arabia Magazine" (an official publication of the
Information Office of
the Royal Embassy of Saudi Arabia), Winter 1997


Red Pepper Hummus

Teamed with pita bread triangles and a variety of raw vegetables, this
Middle Eastern dip
makes a great snack or hors d'oeuvre for a dinner party. Tahini is available
at natural
foods stores and some supermarkets.

      2 large garlic cloves, chopped
      1 15-ounce can garbanzo beans (chick-peas), drained
      1/3 cup tahini (sesame seed paste)
      1/3 cup fresh lemon juice
      1/2 cup chopped drained roasted red peppers from jar

With processor running, drop garlic through feed tube and mince. Scrape down
sides of
work bowl. Add chick-peas, tahini and lemon juice; process until mixture is
smooth. Add
roasted peppers; process until peppers are finely chopped. Season with salt
and pepper.
Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill.
Bring to room
temperature before serving.)

Makes about 2 cups.

From Bon Appétit magazine, January 1994


Shakshouka

(Very appealing to Western taste)

      4 Tomatoes, peeled, seeded and chopped
      4 Big size green peppers, seeded and chopped
      1/2 teaspoon Ground corriander

Fry green peppers with tablespoon vegetable oil and teaspoon olive oil. When
slightly
tender, add over the garlic and cook a few minutes longer.

Add over the rest of the ingredients and stir over medium heat for 10
minutes or till
mixture thickens.

Serve this appetizer with fresh pita bread.

From "One Thousand And One Delights" by Nahda Salah
available through International Promoters of Art Inc.

Holidays are over for me so you can wait now for new recipes.
Lots of pittas (pies) as I was in the greek moutains.
Anybody any message ?

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 – Ù 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 200®C
(375®F) 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 180®C
(350®F). 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.

COLD LETTUCE SOUP

2 pounds outside lettuce leaves, shredded 2 tablespoons olive oil 1
onion, chopped 3 sprigs of fresh mint 4 tablespoons light cream
Salt and pepper to taste

In a large saucepan, heat the oil and cook the onion for  about 5
minutes. Add the lettuce and the mint, then cover and cook for
another 5 minutes.  Pour in about 3-3/4 cups of water. Raise the
heat and bring the mixture to a boil. Lower the heat and simmer
until the vegetables are very tender.
Remove from flame and allow to cool. Puree the soup in a blender.
Stir in the cream, and season with the salt and pepper. Place the
soup in the fridge until it's time to serve.
  You can garnish this with some sprigs of mint and a swirl of
cream if you like.


Arni Kapama (Lamb Stew- GREECE)

  2 1/2 lbs. stewing lamb, cut in cubes     2 tsp. salt 1 1/2
lemon 1/4 tsp. pepper
  1/2 cup butter  small piece cinnamon  2 lbs. chopped tomatoes

Sprinkle lemon juice over meat and leave for 1 hour.  Heat butter
in a frying pan and brown meat.  Transfer to large saucepan.  Put
tomatoes in frying pan.  Add salt, peeper, cinnamon .  Boil for 5
minutes and add to meat.  Simmer covered for 2 hours.  Serve
with potatoes, rice.
Serves 4 to 5.

  RATATOUILLE  (a kind of..., FRANCE)


4 tablespoons olive oil1 pound onions, chopped1 pound red bell
peppers, chopped3 cloves of garlic, minced1 pound eggplants, cut
into dice1-1/2 pounds tomatoes Salt and pepper to taste

In a large saucepan, heat the oil. When ready, add the onions and
bell peppers. Cook for about 10 minutes, stirring frequently to
avoid browning.  Add the garlic and the eggplant to the mixture. Mix
well, cover, and cook over a low heat for another 10 minutes.  Put
the tomatoes into a large bowl, cover with boiling  water, and allow
to soak for about a minute. This should
  loosen the skins and allow you to simply slip them off.  Quarter
the tomatoes, remove the seeds, and chop. Add to the mixture.
Cook for another 10 minutes.  Add the salt and pepper to taste,
and serve with some  parsley on top.

Yuvetsi (greece)

  Use lamb shoulder or leg, about 4 lbs in managable pieces and
brown all
  over. Add a minced onion and brown that too.
  Now add salt and pepper to taste, a 3" stick of cinnamon and 2
tbsp of
  tomato paste mixed with 1 cup hot water. Cover and simmer for
some 20
  minutes and then remove cinnamon stick.
Now transfer if necessary to a buttered Yuvetsi ( terracota
cooking pan) or oven-proof casserole.
  Add 1 Qt. of stock (chicken is fine or what have you)
Orzo ( Kritharaki to a Greek) 2 cups poured over and leveled out.
Now bake at 375F for 40 minutes or so or until the lamb is
tender and
  liquid has absorbed. Stir, uncover and bake 10 minutes more.
Remove and
  let stand for 10 minutes or so covered with a dry kitchen towel.
The recipe is named for the earthenware pot with the clay-coloured
  interior and curved handles used to cook this typical dish.
  Technically a Yuvetsi can be made with any type of pasta,
macaroni etc.,
  but to me a real yuvetsi is always made with kritharaki ( rice
shape pasta).

Papoutsakia (stuffed aubergines, Greece)

(Like a reverse moussaka-Papoutsakia means 'little shoes'.)

  2 medium onions, finely chopped 1 egg, slightly beaten 1 lb.
minced meat (lamb preferred) 1/2 cup grated cheese (what ever
greek hard cheese you can get) 1/4 cup butter
2 Tbsp. dry breadcrumbs 2 medium tomatoes, chopped 2 1/4 lbx
aubergine (about 12) 2 tsp. salt  1 cup bechamel sauce (recipe
follows) 1/2 tsp. pepper 1 egg, beaten chopped parsley

1 1/2 cups tomato sauce

  Bechamel Sauce (makes one cup)

  2 Tbsp. butter 1/8 tsp. pepper 3 Tbsp. flour dash of nutmeg 1/
2 tsp. salt 1 cup milk

  Brown onions and meat lightly in butter, stirring constantly.  Add
tomatoes,
  salt and pepper.  cook covered for about 15 minutes.  Remove
from heat.
  Add parsley, egg, 1/4 cup cheese and bread crumbs.

  On the 'top' of each aubergine, peel an inch strip from one end to
the other
  and make an incision along strip to within an inch of each end.
Place in
  baking dish and bake in moderate oven (about 350F) until soft
and light brown
  (about 30-45 minutes).  Insert knife blade into incision and stuff
with
  meat mixture.

  Prepare bechamel sauce.  Melt buter over low heat; add flour,
salt, pepper
  and nutmeg; stir until well blended.  Remove from heat.  Gradually
stir in
  milk and return to heat.  Cook, stirring constantly, until thick and
  smooth.  Add the egg and remaining cheese to the sauce.  Pour
abouta
  tablespoon on top of each aubergine.  Sprinkle with additional
grated
  cheese and dot with butter.  If desired, add tomato sauce to the
pan.  Bake
  in a moderate oven for about 35 minutes.  Serves six.

ROASTED vegetables sauce

4 large, ripe but still firm tomatoes 3 bell 1 medium red onion,
quartered 3 cloves garlic, unpeeled 2 tablespoons chopped
coriander, or more to taste Salt and pepper to taste

Put vegetables on a sheet pan in a 500-degree oven or gas grill
over medium heat. Cook until nicely charred and blistered. They will
take about 30 minutes .
Core  the tomatoes. Peel, stem and seed thepeppers. Remove the
skin from the onion and peel the garlic.
Put the onion and garlic in a food processor, or puree, but not too
smooth. Add tomatoes and peppers and pulse until you achieve the
texture you desire.
Pour into a bowl, add cilantro and salt and pepper. Let sit an hour
for flavors to meld and temperature to cool.

AND 3 RECIPES FOR THE FRENCH SPEEKING

Chaussons aux oeufs (Brik, Tunis)

- 6 Feuilles de Briks.
- 6 Oeufs.
- 1 Bouquet de persil.
- Huile pour la friture.
  - Sel

- Mettez l'huile a chauffer dans une poele.
- Separez les feuilles de Briks.
- Etalez chaque feuille de Briks dans sur une assiette.
- Cassez au milieu un oeuf cru .
- Saupoudrez de persil finement hachee et d'un soupcon de sel.
- Pliez la feuille en deux (ou en quatre).
- Approchez l'assiette de la poele a frire (l'huile doit
etre assez chaude pour souder la feuille rapidement.
- Faites glisser la Brik dans la friture (La face inferieure doit
dorer tres vite afin que l'oeuf reste coulant).
- Retourner la brik pour faire dorer l'autre face.
- Servez chaud avec des tranches de citron.

Gigot de 7heures

(8 personnes) :

- 1 gigot de 3 kg
- 1 tete d'ail,
- 3 carottes,
- beurre et huile,
- vin blanc sec,
- bouillon de boeuf,
- 500 g de tomates mures,
- thym et laurier,
- gros sel,
- poivre en grains,
- sel fin et poivre au moulin



Demandez au boucher de raccourcir le gigot et de vous donner l'os
et les parures. Incisez le gigot en plusieurs endroits.

Pelez des gousses d'ail et taillez-les en languettes. Piquez
largement
le gigot d'ail, salez-le et poivrez-le.

Faites chauffer du beurre et de l'huile dans une braisi�re et
faites
revenir le
gigot en le retournant sur toutes les
faces.

Quand il est bien dore, retirez-le de la cocotte et enveloppez-le
dans untorchon humide. Ficelez-le.
Dans la braisiere non degraissee, faites revenir les os et les
parures du gigot, ajoutez les oignons et les carottes emincŽs.

Quand les legumes sont dores, ajoutez 2 verres de vin blanc
et 3  verres de bouillon. Laissez reduire quelques instants
sur feu vif.

Placez le gigot emballe dans une grande cocotte ovale, puis versez
pardessus le contenu de la braisi�re.

Ajoutez les tomates concassŽes, 2 brins de thym et 2 feuilles de
laurier, 1 cuillerŽe a soupe de gros sel et 12 grains de
poivre.

Portez a ebullition, puis rajoutez suffisamment d'eau
bouillante pour recouvrir enti�rement le gigot.

Posez le couvercle sur la cocotte et lutez-le avec un boudin de
p‰te (de la farine malaxŽe avec de l'eau), de mani�re a
assurer une
cuisson hermŽtique.

Faites cuire dans le four ˆ chaleur douce (moins de
100¡C) pendant 5 heures environ.

Au terme de cette cuisson, retirez le lut et le couvercle.

Sortez le gigot de la cocotte et dŽballez-le dŽlicatement,
dŽcoupez-e en tranches Žpaisses, car il est si attendri que
la
viande se dŽguste pratiquement a la cuiller.

Passez le jus et dŽgraissez-le.

Servez le gigot bien chaud avec le jus en sauci�re.


Viande ˆ l'ail en sauce blanche (ALGERIE)
(Metwem maria banda)

                                                    Ê

       - 500 Gr. de viande mouton en morceaux.
       - 1 PoignŽe de pois chiches trempŽs la veille.
       - 1 PoignŽe d'amandes enti�res bien blanches.
       - 1 T�te d'ail.
       - 2 CuillerŽes ˆ soupe d'huile.
       - 1 CuillerŽe ˆ soupe de beurre.
       - Poivre noir.
       - Cannelle.
       - Sel.
       Pour les boulettes:
       - 250 Go. de viande hachŽe.
       - 1 Blanc d'oeuf.
       - 1 CuillerŽe ˆ cafŽ de farine.

       - Faites revenir la viande dans l'huile et le beurre.
       - Pilez l'ail avec une pincŽe de poivre noir, 1 pincŽe
de
cannelle et le sel.
       - Versez sur la viande et laissez revenir encore quelques
minutes.
       - Mouillez avec 1/2 litre d'eau environ.
       - Jetez les pois chiches et les amandes mondŽes dans la
sauce.
       - Laissez cuire.
       Ê
       - Entre-temps prŽparez les boulettes.
       - Assaisonnez la viande hachŽe avec une pincŽe de
poivre
noir, 1 pincŽe de cannelle, 1 pincŽe de cumin et le sel.
       - Ajoutez une gousse d'ail pilŽe, le blanc d'oeuf et la
farine.
       - Formez-en des petites boulettes et rŽservez.
       - Une fois la viande en morceaux cuite, plongez les boulettes
dans la sauce.
       - Laissez cuire et mijoter quelques minutes.

On 7th of July it's the first anniversary  of Mediterranean-rim, the
healthy and sunny mediterranean cooking pages. I wish the best for
all
of you. We are going to celebrate with lots of new recipes of the
mediterranean rim- some in french. I'm waiting for your own messages,
recipes, remarks
Ya sas, salut, salute, salud, salam, shalom etc
Al-the-cook-Y  ;-{)



Greek Potato Salad

  2 1/2 pounds red potatoes (about six medium), cooked, chilled
  10 scallions, chopped
  4 tablespoons sliced black olives
  2 ounces crumbled feta cheese
  1/2 cup  Greek salad dressing (1/2 tsp oregano, salt n' pepper, 1/3
vinegar - 2/3 olive oil)

Slice potatoes and place in bowl. Add remaining ingredients and toss.
Cover and
  refrigerate for at least three hours.
  Makes 7  servings.

White  Bulgarian salad

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.

ORANGE SALAD WITH OLIVES AND MINT

1 small red onion, peeled and thinly sliced 4 navel oranges, peeled 3
tablespoons olive oil 1 tablespoon lemon juice 1 tablespoon orange
juice 2 tablespoons fresh mint, chopped
Kosher salt to taste 12 black olives (preferably oil-cured), pitted
and halved
1)Soak onions in ice water for 30 minutes. Drain.
2)Meanwhile, peel oranges as directed above, making sure as much of
the white pith as possible is removed. Slice, crosswise as thinly as
possible and save any juice that accumulates from the slicing. Lay
the
oranges in a spiral on a platter.
3)Combine the oil, lemon and orange juice with salt, mint and any of
the accumulated orange juice. Strew the onion slices over the
oranges.
Spread the dressing over both evenly. Then sprinkle with olives.
Serves 4.

Spaghetti-squash Salad

  Ingredients:
  1 medium-size spaghetti squash (about 3 pounds)
  2 tablespoons each white wine vinegar, orange  and lemon juice1
teaspoon grated lemon peel
  1/4 cup pine nuts  1/4 cup black raisin Salt and pepper
   
  Cut squash in half lengthwise; scoop out and discard seeds. Place
squash halves,
  cut side down, on a rack in a 5- to 6-quart pan (halves can
overlap).
Fill pan with
  no more than 2 inches water (enough to come to just below rack).
Bring to a boil.
  Cover pan and boil steadily until squash pulp is tender when pierced
(about 25
  minutes); add more boiling water to pan if needed.
   
  Let squash cool, then scoop out pulp and separate strands with two
forks. Mix
  squash with black raisin, vinegar, orange juice, and lemon peel.
Cover and
  refrigerate until cold (at least 2 hours), or until next day. Stir
pine nuts into
  squash mixture. Season to taste with salt and pepper.

IT'S THE SEASON!!!

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

Mediterranean Spinach

  1/2 cup (50 g) thinly sliced green onions
  1 clove garlic, minced
  1 1/2 teaspoons chopped fresh dill 2 medium-size tomatoes (about 6
oz./170 g total), chopped 1 1/4 pounds (565 g) spinach, stems
removed,
leaves rinsed and drained 3 to 4
  tablespoons (25 to 35 g) crumbled feta cheese 1 tablespoon drained
capers, or to taste  Pepper, olive oil
   
  In a wide nonstick frying pan or wok, combine onions, garlic, dill,
with some olive oil. Stir-fry over medium-high heat until onions are
soft and almost all liquid has evaporated (about 3 minutes). Transfer
mixture to a bowl and stir in tomatoes. Keep warm.
Add half the spinach and 1 tablespoon (15 ml) water to pan; stir-fry
over medium heat until spinach is just beginning to wilt. Then add
remaining spinach; stir-fry just
until all spinach is wilted (about 2 more minutes).With a slotted
spoon, transfer spinach to a rimmed platter and spread out slightly;
discard liquid from pan. Top spinach with tomato
mixture, then sprinkle with capers and cheese. Season to taste with
pepper. You can put 10 min. in the oven to gratine
Makes 5 servings.

FRITTO MISTO OF LIGURIAN VEGETABLES

2 quarts extra virgin olive oil  1 egg  1 cup flour  1 cup water  2
tablespoons extra virgin olive oil  2 cloves garlic, sliced paper
thin
1/4 cup raw cauliflower, sliced into 1/4-inch slices  1/4 cup raw
zucchini, sliced into 1/4-inch slices  1/4 cup raw Japanese eggplant,
sliced into 1/4-inch slices  1/4 cup raw fennel, sliced into 1/4-inch
slices  6 zucchini flowers  1 portobello mushroom, sliced into 1/4-
inch slices  2 lemons in wedges
Salt and pepper to taste

Heat oil to 375 degrees F.
In a mixing bowl, mix together egg, flour, water, oil and garlic and
whisk until smooth. For one portion, dip one piece of each vegetable
into batter and drop into hot oil. Cook until dark golden brown and
remove with strainer to paper towels and drain. Serve hot with lemon
wedges and salt and pepper.

SPAGHETTI BOLOGNESE ( THE REAL!!!)
Serves 4

8 ounces sweet Italian sausage, preferably without casings 8 ounces
lean ground beef 4 ounces chicken livers 1 small onion, about 4
ounces
1 rib celery
Two 15-ounce cans tomato sauce 1/4 cup dry white wine 1 pound fresh
spaghetti 1 tbs salt plus more to taste 1/3 cup heavy cream 1/2 to
3/4
teaspoon ground nutmeg, Freshly ground black pepper Grated Parmesan
cheese for the table

1) Run the hot-water tap cover and bring  to a boil over high heat.

2)Meanwhile, put a large deep heavy skillet over high heat. Remove
the
casings from the sausage, if there are any, and briefly crumble the
sausage and beef together in a mixing bowl. Add the sausage and beef
to the skillet and cook while you pat dry and cut the chicken livers
into 1/2-inch pieces. Add to the skillet and cook for 3 minutes,
breaking up any large clumps of meat, until the meat loses its red
color.
3)While the meat cooks, peel and quarter the onion. Trim the celery
and cut into 4 crosswise pieces. Put the onion and celery in a food
processor and pulse several times until just chopped. Add vegetables
to the skillet and cook for 2 minutes, stirring. Add the tomato sauce
and wine to the skillet, cover, and bring to a boil, stirring.
4)When the water boils ádd the 1 tablespoon salt and the pasta.
Stir,
cover, and return to a boil. Stir again, partially cover, and cook
for
3 to 4 minutes or until the pasta is done to your taste.
5)Meanwhile, add the cream, nutmeg, and salt and pepper to taste.

Bring to a simmer (do not boil once the cream is added), stirring
periodically, and cook until the pasta is done. When the pasta is
cooked, drain, and divide among individual soup plates or pasta
bowls.
Top with the sauce. Pass the cheese at the table.

Bolognaise

Il parait que lÕorigine est francaise!!!
Un Chef de cuisine Bolognais alla travailler chez un Roi de
l'Žpoque
et fit un ragožt pour le Roi ,mais les Bolognais  tr�s
liŽs a leurs
p‰tes et leurs traditions refus�rent dÕen manger.
Furieux,il hachat le tout et le jetta sur les tagliatelle.
Lentement il changeas la mani�re de le faire,mais le nom est
reste. A
Bologne on lÕappele toujours ragožt.
La viande hachŽe grosse seras meilleure et le rendement aussi.
Bien sŽparer les sortes de viandes.

IngrŽdients :
  1 Kg. porc,veau et boeuf en parties Žgales,hachŽs tr�s
gros 200 gr.
pancetta (pancetta o� lard) hachŽe tr�s gros 250 gr.
margarine 1-2
verres de vin blanc soup�on de noix de muscade 250 gr. mirepoix
(oignon,carotte et cŽleri hachŽs fin) 150-200 gr.
concentrŽ de tomate
(double o� triple) 1 cube (bouillon)

PrŽparation : dans une casserole faire fondre la
margarine,ajouter la
pancetta,laisser bien roussir,puis ajouter la mirepoix.
Des que la mirepoix est bien cuite ajouter la viande de porc, mettez
immŽdiatement le sel gros,le poivre et la noix de muscade, (afin
que
lÕeau s'Žvapore plus rapidement) tout en mŽlangeant,
laisser cuire
jusquÕˆ que le fond de la casserole commence a
sÕattacher,ajouter
ensuite la viande de veau et la aussi laisser que le fond de la
casserole commence a sÕattacher et ajouter la viande de boeuf,des
que
le fond commence a sÕattacher, dŽglasserr au vin blanc.
Ajouter le concentrŽ de tomate,mettre le cube de bouillon et
recouvrir
dÕeau froide.
Au premier bouillon,diminuer la flamme,laisser mijoter 3-4 H. en
ajoutant un peu dÕeau lorsquÕil seras nŽcessaire.
Pour ne pas laisser attacher,un petit truc.
Prendre une bo”te de conserve,bien l'Žcraser et la mettre
sous la
casserole.


Spaghetti Mafiosi

Ingredients: par personne
Huile dÕolive 1 gousse dÕail 1 rondelle de citron 5 olive
noires 1
anchois 1 piment (les petits sec de preference) 1 tomate bien mure
coupee en rondelle

Preparation :
dans une poele mettre lÕail hache,le piment et lÕanchois .
Laisser
roussir lÕail,mettre la rondelle de citron,puis les rondelles de
tomates.  Saler. laisser cuire 2 - 3 mn.

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

ANCHOIADE

INGRƒDIENTS :
  Filets dÕanchois dessalŽes 150 g Huile dÕolive   l
cuillers ´a soupe
   Gousse dÕail 3 Pastis 1 cuiller ´a cafŽ Moutarde forte
   1 cuillers ´a cafŽ Jus de citron 2 cuillers ´a soupe
   Fleur de thym mixŽ 1/2 cuiller ´a cafŽ Basilic hachŽ
1/2
   cuiller ´a soupe Poivre moulu 1/2 cuiller ´a cafŽ
.Melanger.

PrŽparation : 30 mn, 12 heures avant la cuisson
Cuisson : Environ 3 heures ˆ 3h30
IngŽdients : - 2 kg de petites tomates (Olivettes ou Roma) non
traitŽes ; - 1,5 kg de cassonade (sucre roux) ; - 1 zeste de
citron
rapŽ ; - 1/4 cuill�re ˆ cafŽ de cannelle en poudre ;
- 3 pincŽes de
noix de muscade rapŽe.

Confiture de tomates ŽpicŽe ˆ la Sarde (corse)

Le choix des tomates est tr�s important.
Faites bouillir de l'eau. Y plonger les rameaux avec leurs fruits
pendant quelques secondes.
DŽtacher les tomates de leurs rameaux. Les peler. Les couper en
quartier en retirant soigneusement tous les pŽpins. Egouter le
tout
dans une passoire.
Dans une bassine disposer une couche de tomates, du sucre, du zeste
rapŽ, un pincŽe de cannelle, recouvrir d'une couche de
tomates et
ainsi de suite... Finir par une couche de sucre et une pincŽe de
cannelle. Laisser macŽrer dans un endroit frais pendant 12
heures.
Le moment venu mettre ˆ cuire ˆ feu vif.
Cette confiture se conserve plusieurs mois.

Merlu Koskera (Basque)

- 4 tranches de merlu - 250g de palourdes - 250g de moules - 2 oeufs
durs - 250g de petits pois - 1 boite d'asperges - 1 verre de vin
blanc
- 2 gousses d'ail - huile d'olive, ail, persil
Dans une cassolette en terre, verser l'huile d'olive, faire revenir
l'ail et le persil hachŽ.Fariner les tranches de merlu et les
faire
dorer dans l'huile.
Ajouter le vin blanc.
Incorporer ensuite les asperges, les petits pois, les palourdes et
les
moules en essayant de les disposer avec harmonie.
Laisser mijoter 10mn ˆ feu doux. Avant de servir disposer les
oeufs.

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.

Briouats de Poissson (maroc)

IngrŽdients
1 kg de poisson (Merlan)  1 kg de feuilles de pastilla de 20cm de
diam�tre  6 oeufs  1 bouquet de coriandre et persil  1 citron
1/2
cuillerŽe ˆ cafŽ de poivre  1/2 cuillerŽe ˆ
cafŽ de sel  1 verre
d'huile (+ 1l d'huile pour friture)

Ecailler, vider, laver et sŽcher les merlans
Hacher finement persil et coriandre
Presser le citron
Dans une marmitte, mettre persil et coriandre hachŽs, jus de
citron,
sel et poivre.
Ajouter l'huile et les 6 oeufs battus en omelette.
Remettre le tout sur le feu et cuire 6 minutes. Laisser tiŽdir.
ExŽcution de la recette:
Prendre les feuilles de pastilla une ˆ une
DŽposer au centre une cuillerŽe ˆ soupe de farce.
Plier en forme de triangle.
Chauffer l'huile dans une poele, cuire les briouats.
Les Žgoutter sur du papier absorbant.
Dressage et prŽsentation:
DŽposer les briouats sur un lit de laitue
Servir chaud, accompagnŽs de citron et de piment fort

Ajja with eggs and minced mutton (Tunisian)

500 g (1 lb) minced meat salt to taste 1 teaspoon tabil (mixed herb)
half teaspoon black pepper 1 teaspoon ground coriander and cloves 1
tablespoon ground, dried mint 6 tablespoons oil 1 tablespoon tomato
puree/paste half a green paprika - sliced half a red paprika -sliced
1
teaspoon pressed garlic half teaspoon cumin seed, ground 2 dl water 4
eggs

Mix the minced meat with salt, tabil, black pepper, coriander, cloves
and ground mint. Make little balls out of it. Deep-fry them done and
brown in hot oil. Take them out of them pan and keep them apart. Add
the tomato paste into the oil, as well as the paprika, garlic, cumin
seeds and a glass of water. Let it stew for 20 minutes. Add the
meatballs, stir the eggs through the sauce, and let it stew another
15
minutes. Serve with dry white rice of freshly baked bread.

Pork or beef kokkinisto ( greece)

Ingredients
Serves 4-6
1kg/2 lb boned lean pork or beef 2 large onions 4 garlic cloves 2 red
paprika fresh bell peppers chopped 1 glass red wine 1 tbsp coriander
seeds, salt and  of freshly ground black peper 2 bay leaves1 stick
cinnamon 1 tbsp dry paprika powder or chili powder 1dry cayenne
pepper
2 cloves 6 tbsp olive oil

  Marinade the meat with the onion,garlic,  wine and spices for at
least 4 hours, overnight if possible. Lift the meat out and save the
marinade for later.
Heat the oil in a heavy based casserole and brown the cubes of
meat,then the onion,garlic and paprika a few at a time. Add more oil
if necessary.
Wipe any excess oil from the pan and retum all the meat, pour over
the
marinade and enough cold water to just cover the meat. Cover the
casserole with a lid and cook gently for about 3 hours or until the
meat is tender.
  Almost all of the liquid should have evaporated to leave a thick
sauce. If necessary cook  more uncovered  to reduce excess liquid.

Chicken with yogurt sauce.

1  chicken (whole about 2-3 lbs) 2 med.sized onions 1 T butter 3 T
olive oil 1 T flour 1 Cup plain yogurt the juice of a lemon 2 crushed
garlic cloves,salt and pepper to taste

Cut chicken into serving pieces. Fry in butter and olive oil  till
brown.
Place chicken in saucepan, add chopped onion, garlic S & P, & enough
water to cover  the chicken half way. Cover w/lid & simmer chicken
till tender.
Mix flour with the lemon juice, add to yogurt and pur over chicken.
Stir well till sauce is smooth,  and serve hot.
Garnish with roasted potatoes you have cooked with oregano and lemon.
or rice.This serve at 4 to 5 people.

Milk  Pie Galatompoureko- greece)

Ingredients
6 eggs
185gms (6oz) sugar
1 1/2 cups (80z) semolina
7 cups (1.75 litres) milk
1 teaspoon grated lemon peel
60 gms (2oz) butter
3/4 cup (6oz) melted butter
16 filo pastry sheets
Syrup:
500 gms (1lb) sugar
1 cup (8fl oz) water
lemon juice of one lemon, finely cut peel of an orange or better of a
mandarine ( 1 TBS)
Preheat the oven to about 180oC (350oF)
Cream the eggs and sugar together until thick.
Add semolina, milk and lemon peel.
Cook over low heat, stirring continuously until the mixture thickens.
Remove from heat and stir in 60gms butter.
With some melted butter, brush the inside of the baking tin.
On the bottom and up the sides of the dish, place 8 sheets of filo
pastry, each sheet generously brushed with melted butter before the
next is placed.
Spoon the mixture into this and fold the edges of the filo pastry
over
at the top.
Cover the mixture with the remaining 8 sheets of filo pastry, each in
turn, as well as the top, well brushed with melted butter.
Tuck the edges of the covering filo sheets around the inside edges of
the pan.
With a sharp knife, cut through the top 3 sheets in parallel lines
forming 7.5 cm (3in) squares.
Bake in the preheated oven for 45 minutes. Cool.
To prepare the syrup, combine all the ingredients, heat, and stir  to
dissolve sugar.
Bring to boil and boil for 5 to 8 minutes. Pour lukewarm syrup over
the pie.
Serve cold, cut into squares.

PEACH-AMARETTO SKILLET UPSIDE DOWN CAKE


1-1/2 cups all-purpose flour 1 teaspoon baking powder
Pinch salt 1/2 cup sugar 1/2 cup low-fat buttermilk 1 beaten egg 4
tablespoons butter 1/2 cup brown sugar 1/4 cup amaretto 4-1/2 cups
peaches, peeled and sliced about 1/2-inch thick

1) In a mixing bowl combine flour, baking powder, salt and sugar. In
a
mixing cup, combine buttermilk and egg. Preheat oven to 375 degrees.
2) In a cast-iron skillet or other 9-inch ovenproof skillet, melt
butter on top of the stove. Pour half the butter into the buttermilk
mixture and add brown sugar to the skillet. Stir and cook sugar and
butter over low heat until sugar dissolves.
Add amaretto and stir well. Remove from heat.
3) Layer peaches in the skillet, overlapping. Add buttermilk mixture
to flour mixture and pour over peaches. Bake about 35 minutes or
until
a toothpick tester comes out clean. Let cool and invert onto a plate.

Semolina Honey Cake
(Ravani)

10-12 eggs separated 1 c honey 1/2 cup farina or Semolina 21/2 t.
baking powder alb toasted and chopped almonds or walnuts 2 t vanilla

Beat egg yolks with honey, add farina, baking powder, and  mix. Add
nuts and  flavoring/Fold in stiffly beaten eggwhites. Bake in greased
12 "by18 "  baking pan for 35 to 40 mins. When done. strain cold
syrup
& pour over hot  cake. Tip is to make the syrup first & also use
mixer
to beat the eggs.

Syrup 2 cups honey 1  c water 1 stick cinnamon or use powdered
cinnamon to taste piece of lemon or orange zest peel 1/2 t. lemon
juice Mix all ingredients in a pan & cook for 3-4 mins.  Let it come
to a boil.
Pour the cool syrup on a hot cake
Serves 6.

In today´s recipes two indian yammies. But Alexander the great
went a
tour in india so... why not!

Aegean Shrimps

1 Tbsp olive oil
1 onion, chopped
3/4 lb. tomatoes, chopped (2 medium)
2 garlic cloves, crushed
1 small bay leaf
1/2 tsp fresh, chopped basil
1 tsp dried oregano
1/4 cup fresh, chopped parsley
1/2 tsp hot sesame oil
salt and ground  pepper, to taste
3/4 - 1 lb raw shrimp
8 oz. feta cheese, crumbled
8 black olives halved
1/2 lemon
cooked rice

Heat oil in a large skillet over med-high heat. Add onion and saute
until soft.  Stir in tomatoes, garlic, bay leaf, basil, oregano,
parsley, hot sesame oil, salt and pepper.  Cook 4 to 5 minutes.
Remove vegetables from skillet with slotted spoon, leaving juices in
skillet, and spread vegetables in bottom of an 8x8x2" baking pan.
Preheat oven to 475.  Bring pan juices to a boil; add shrimp and cook
2 minutes, or until shrimp turn pink.  Add shrimp with juices to
baking pan; crumble feta over top.  Arrange olives on top of feta and
squeeze lemon juice over all.  Bake 10 to 15 minutes.   Makes 4 to 5
servings.

Shrimp Curry
Serves 4
1 lb. shrimp, peeled
1/4 C. butter
2 Tbsp. curry powder
1 large onion, diced
3 medium apples, peeled, cored, and cut into cubes
2 C. chicken stock
1 Tbsp. cornstarch
1 Tbsp. cold water
3 hard-cooked eggs, sliced
1/4 C. evaporated milk

Over low heat, cook curry powder 3 to 4 minutes.
Add onion and cook until tender.
Add apples and chicken stock.
Cook 40 minutes.
Puree or mash the sauce.
Add shrimp and simmer 30 minutes.
Mix cornstarch and water and add, stirring until thickened.
Add sliced eggs and milk.

Aegean Chicken

4  whole chicken breasts , halved (4 to 5)
9 oz. marinated artichoke hearts  reserve liquid
2 Tbsp olive oil
Flour to dredge chicken
1/2  lb. mushrooms quartered
22 oz. canned  tomatoes with liquid
3 cloves garlic minced
1 tsp. salt
3/4  tsp. black pepper
3/4 tsp. oregano
1 tsp. basil
1/2 cup  pitted black olives
3/4 cup kreta wine or straight sherry

Bring chicken breasts to room temperature.  Cut each half-breast into
3 or 4 pieces.  Drain artichoke hearts, reserving liquid.  Combine
half of this liquid in a saute pan with 1 tbl. of the olive oil.
Dredge chicken in a little flour.  Saute chicken in hot oil mixture
in
3 or 4 batches, adding more of the reserved artichoke liquid as
necessary.  Remove chicken from pan and saute mushrooms, adding olive
oil as needed.  Reserve mushrooms in a large bowl.  Pour the tomatoes
and their liquid, the garlic, and the seasonings into a saute pan,
and
simmer about 10 mins. Add chicken, olives, reserved artichoke hearts
and sherry.  Cook another 10 mins, then add mushrooms.  Serve over
brown rice.

TANDOORI MURGH

Serves 4

2-inch piece of fresh ginger root, peeled and grated
4 garlic cloves, peeled and grated
1 tsp cumin seeds
1/2 tsp cayenne pepper
1/4 tsp salt
1 C plain yogurt
1 chicken, about 4 pounds, cut into  serving pieces
2 TBS safflower oil
1/2 tsp turmeric

Combine the grated ginger, garlic, cumin seed, cayenne, salt and
yogurt. Put the chicken pieces in a foil-lined baking pan, pour over
the yogurt mixture, and use your hands to coat the meat completely.
Leave the chicken to marinate overnight.

Heat the oven to 350 degrees. Dribble the oil over the chicken and
sprinkle the chicken with turmeric. Place pan in oven and bake about
1
hour, basting frequently with the oil and yogurt marinade at the
bottom of the pan.Serv  with hot pita bread abd basm´ati rice

Low Fat Moussaka

Serving Size: 6
2 med eggplant thinly sliced
2 med onion thinly sliced
4 cloves garlic chopped
1 lb lamb cutlets ground
14 ozs tomatoes diced
1 tbsp oregano
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 tsp fresh ground pepper
1/2 c red wine

White Sauce

2 c skim milk
4 tbsps flour
2 tbsps nonfat Swiss cheese grated

Topping

4 tbsps nonfat parmesan cheese grated
4 tbsps bread crumbs

1. Peel eggplant and slice 1/4 inch thick.
2. Put eggplant slices in colander, sprinkle with salt, and allow to
sweat for about 20 minutes.
3. Squeeze remaining moisture from eggplant and dry on paper towels.
4. Saute eggplant, only one layer deep, in nonstick skillet until
lightly browned. (About 2 minutes on each side over medium high
heat.)
Put browned slices on holding plate.
5. After browning all eggplant slices, cook onion in skillet until
golden brown. (About 5 minutes over medium high heat.)
6. Add ground lamb and garlic. Cook for about 10 minutes or until
lamb
is well browned
7. Add tomatoes, all spices, and wine. Simmer for 10-15 minutes.
Preheat oven to 350 F.
8. Meanwhile, heat skim milk in small pan over medium low heat.
9. In heavy saucepan, stir flour over medium heat for 2 minutes or
until flour begins to brown.
10. Off heat, whisk hot milk into flour and continue to whisk until
well thickened. Return pan to heat if necessary for thickening.
11. Whisk grated nonfat cheese into mixture.
12. Cover bottom of 2-quart casserole or baking dish with half of the
eggplant slices,  spoon in half of the meat sauce, and then repeat
with a second layer of eggplant and a second layer of meat sauce.
13. Cover with the white sauce and top with bread crumbs and parmesan.
14. Bake at 350 F for 30 to 45 minutes or until topping is nicely
browned.


Stifado (Greek Beef Stew)

3 lb. lean beef, cubed
5 Tbsp. butter
1 medium onion, chopped
1/2 can tomato paste
1-1/2 C. water
2 Tbsp red wine
2 Tbsp vinegar
1 clove garlic crushed
1 bay leaf
2 lb. small onions
3/4 C. walnuts


Brown meat in butter.
Add onion and cook until tender.
Add tomato paste, vinegar, bay leaf, and 1/2 C. water.
Cover and simmer 1 hour, adding remaining water as needed.
Add  onions and simmer 1 more hour.
Remove bay leaf.
Add walnuts and cheese.
Cover and simmer 5 minutes.

Mixed Olive Relish

2 cups mixed brine-cured black and green olives 1/2 cup drained
pimiento-stuffed green olives 1/3 cup finely chopped red onion 2
tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice, or
to taste 1 tablespoon drained capers, chopped 1/4 cup finely chopped
fresh parsley leaves

Working with several brine-cured olives at a time and using the flat
side of a large heavy knife, press olives to crush them and remove
pits. Coarsely chop all olives and in a bowl toss with onion, oil,
lemon juice, and capers.
Makes about 2 cups.

Wheat with wild mushrooms

1 vacuum packed wheat
100gr fresh mushroms
1 liter of vegetable broth
Parmigiano Reggiano
Extra virgin olive oil
1/2 cup milk or some yoghourt
Salt n' pepper

Saute in a pan the  mushrooms with three tablespoons of extra-virgin
olive oil. Add vacuum packed wheat. In a separate pot, prepare a liter
of vegetable broth. Incorporate the broth with the mixture in the pan,
stirring gently over medium heat.
After 15 to 20 minutes, taste the mixture, add one half cup of milk
and one tablespoon of extra-virgin olive oil, and adjust the salt .
Cook until sauce thickens slightly and serve sprinkling grated
Parmigiano

GREEK VEGETABLE  STEW ( briami)


2 tablespoons olive oil
1 large onion, chopped
2 large potatoes, peeled and cut into chunks
2 medium courgettes (zucchinis), sliced into chunks
1 pound bag of frozen green beans,
3 ground tomatoes
1/2 teaspoon oregano
1/2 cup fresh parsley, chopped
Salt and pepper to taste
8 ounces of feta cheese

In a large pot, heat the oil and, when ready, add the onion and saute
it until it is translucent.
Add the potatoes and 1/2 cup of water. Simmer with the pot covered
until the potato chunks begin to soften.
Add the zucchini, green beans, tomatoes, and oregano.
Continue to simmer until the vegetables are tender.
Stir in the parsley and season with salt and pepper.
Cut the feta into chunks and crumble them over the top of the stew.

Tah-Cheen (Persian chicken)

4 servings

Chicken, 1 kg
Basmati or Long Grain Rice, 500 grams
Yogurt, 500 grams
Saffron, 1 spoon  2 onions  3 eggs (yolks only)
Cooking oil
Salt
Black pepper
Directions:
Start by washing rice and soaking it in warm water (with added salt)
for 2 hours.
Then filter out the water.
Chop onions into thin slices and fry in oil until slightly golden.
Wash and cut chicken and and fry in onions until color changes. Add
some water and bring to boil. Turn heat down and let boil slowly until
cooked, adding more water if needed. Remove the bones.
While chicken is cooking, beat the yogurt until it is smooth. Dissolve
saffron in half a cup of hot water. Add saffron, salt, pepper and egg-
yolks to the yogurt and mix very well.
Pour a few glasses of water in a large pot and bring to boil. Pour in
rice and cook while stirring occasionally until rice grows longer and
slightly softens (Take care not to overcook the rice. It should still
be too hard for eating). Again filter out the water.
Pour several spoons of oil and several spoons of the yogurt mix into a
non-stick pot. Add a thin layer of rice and flatten using the back of
a spoon. Add a layer of chicken on top followed by another layer of
rice. Again flatten the rice. Spread several more spoons of the yogurt
mix on the rice. Continue in this fashion until chicken, rice and the
yogurt mix have been used up. Add some more oil on top.
Put the lid on and cook for about 5 minutes over medium heat.
Place the pot in an oven (preheated to 250 F) and cook for 1.5 to 2
hours. Note that the longer Tah-Chin is cooked, the thicker the Tah-
Dig (delicious crispy layer of rice at the bottom) will be. When
cooked, remove the lid and let cool for a few minutes.
Place an inverted large dish over the pot and turn it over. Tap the
pot in order to loosen the contents inside. The contents should fall
on the dish in one piece with the Tah-Dig on the outside.

Braised  Fennel (france)

Fennel Bulbs
Extra-virgin Olive Oil
Fennel Seed
Salt
Lemon Juice

Cut leafy top and stem ends. Peel outer layers. Finely chop some of
the leaves and reserve.
Cut fennel lengthwise into wedges.
Place wedges in pot with an inch of water. Add liberal amount of
Extra-virgin Olive Oil, a good sprinkling of fennel seeds and the
chopped fennel leaves. Season with salt, cover and cook over  moderate
heat for twenty minutes. Shake pan occasionally.
Cook until wedges are soft, but still firm, and can easily be pierced
with a knife. If needed, add small amount of water to keep a little
liquid in the bottom of the pan.
Add a squeeze or two of lemon juice as a balance for the olive oil.
This should result in a slight emulsification of the lemon juice and
oil to be used as a broth when serving the fennel wedges.

CHICKEN PROVENCAL( france)


  Serves 4-6

2-1/2 to 3 lb chicken, cut into serving pieces
Salt and pepper, to taste
3 tbsp olive oil
1/2 lb mushrooms, halved 1 bay leaf
1/4 tsp dried thyme
3/4 c finely chopped onion
1-1/2 tsp finely chopped garlic
1/2 c dry white wine
1 c crushed tomatoes
3/4 c fresh or canned chicken broth
6 flat filets of anchovies, chopped
24  small pitted green olives, drained

Sprinkle chicken pieces with salt and pepper. Heat oil in skillet; add
chicken pieces, skin side down. Cook over moderate heat until golden
brown; turn pieces and continue cooking until golden brown on other
side.
Add mushrooms and continue cooking. Add bay leaf, thyme, onion, and
garlic. Cook, shaking skillet and stirring so other ingredients are
evenly distributed around chicken. When chicken has cooked 10 or 12
minutes, remove pieces.
Sprinkle ingredients in pan with flour; stir to blend evenly.
Add wine, tomatoes, and broth; stir and bring to a boil.
Return chicken pieces to skillet; add any juice that may have
accumulated around them. Add anchovies; check seasoning and add salt
and pepper if needed. Cover closely; simmer 5 minutes. Add olives and
cook 5 minutes longer.  The dish is served on polenta (cooked
cornmeal).

Naan-Berenji(Persian rosewater desert)

4 servings
fine rice flour
500 grams  very fine sugarcane sugar
200 grams  cooking oil
250 grams  rosewater
2   eggs


Mix oil, sugar and egg yolks and beat until soft. Beat egg whites
separately until they thicken. Add rosewater, flour, and eggwhites to
the mix and stir well. Pour the mix in a plastic bag and keep in the
refrigerator for 24 hours.
Spread the dough on a flat non-stick surface to a thickness of 0.5 cm.
Cut with a cookie-cutter, and cook in the oven at 300F for 15 to 20
minutes. Colour should not change much.

Large lamb and porc spit -Kontosouvli- (Greece)

1 K. Lamb 1 K. Pork  2 soupspoons full of oregano
Salt , Pepper , crushed onion , crushed garlic

Cut the meat into cubes ( removing any bone )
Mix meat with onions, salt , pepper and oregano .Allow to stand
overnight  in the refigerator. Put the pieces of meat on a
spit(skewer) alternating porc and lamb and cook ( without the onion
and garlic) in medium to hot oven . Serv with  lemon juice yoghourt
and pitta bread.

Hibiscus-Marinated Leg of Lamb (Egypt)

1 quart water 3 large garlic cloves , peeled and smashed 10 black
peppercorns , coarsely cracked 1 cup dried  hibiscus flowers
(egyptian
grecery store or mediterranean)   1 1/2 oz.
  Red Zinger tea leave 1/4 cup sugar 1 leg of lamb (6- to 8-lb) ,with
aitch bone removed by butcher 2 tablespoons olive oil  2 tablespoons
butter -- cut in pieces

Marinade:
Bring water to a boil with garlic and peppercorns.
Add hibiscus flowers and gently simmer 5 minutes. Remove from heat
and
let marinade steep 30 minutes. Pour marinade through a fine sieve
into
a bowl, pressing on solids, then discard solids. Add sugar, stirring
until dissolved, and chill until cold.
Remove most of fat from lamb and put lamb in double layer of sealable
plastic bags with marinade. Marinate lamb, chilled, turning bag over
once or twice, 12 to 24 hours.

Remove lamb from bag, reserving marinade, then transfer to a roasting
pan just large enough to hold it. Rub with oil, then season  with
salt
and pepper.
Preheat oven to 450°F. Put lamb in upper third of oven and reduce
heat
to 350°F. Roast about 1 to 1 1/2 hours.
Transfer lamb to a platter, cover with foil, and let stand 15 to 25
minutes While lamb is standing, pour reserved marinade into roasting
pan.
Straddle pan across 2 burners and boil marinade, scraping up brown
bits, until reduced to about 1 cup.
Add any meat juices that have accumulated on platter and whisk in
jelly and salt and pepper to taste.
Add butter and swirl or shake pan until incorporated.
Pour sauce through a fine sieve into a sauceboat to serve with lamb.

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.

Greek Potato Pancakes

2 cups cold mashed potatoes 2 eggs 1 tbl. onion, chopped 3 tbl. flour
1 tsp. fresh parsley salt and fresh ground black pepper to taste 1/4
cup grated hard cheese olive oil for frying

Mix all the ingredients in a bowl. Form patties and then fry in hot
oil until brown on both sides, about 10 minutes.
Alternate method: instead of frying, lay patties in an oiled pan,
sprinkle with cheese, and bake for 15 minutes at 450 degrees or broil
for approximately 10 minutes. Serve with  yoghourt .
FLAT BREAD (like pitta)


1/2 cup whole wheat flour 1/3 cup all-purpose flour 1/2 tablespoon
brown sugar 1/2 teaspoon salt 1/4 teaspoon baking powder 1/8 teaspoon
baking soda   1 tablespoon cooking oil
Stir together the dry ingredients. Mix the wet ingredients, then add
all at once to the flour mixture. Stir until smooth.

Pour 2 tablespoons of the batter into a hot greased (preferably
nonstick) skillet. Lift and quickly rotate the pan so that the batter
covers the bottom. Return skillet to medium heat. Cook about one
minute or until light brown on the bottom. Flip. Cook on other side.
Repeat with all of batter. Remove to paper towels.

MEDITERRANEAN RICE

  Serves 4.

1-1/2 cup rice, uncooked 1/2 cup olive oil 4 cups vegetable juice 1
lg
onion, chopped 1/2 green pepper, cut in strips 1 clove garlic,
crushed
3/4 lb  bulk sausage
Salt, to taste
Brown rice in olive oil. Put  juice in crock pot. Add onion, pepper,
and garlic. Carefully add browned rice to crock pot (an entertaining
sizzle results). Brown sausage and add to crock pot; add salt. Cook
on
high for 20 min, then cook on low for 5 min.

PICKLES

6 good-sized cucumbers 6 medium-sized onions 3 peppers-one each: red,
green, yellow Vinegar mix: 6 cups white vinegar 5 cups white sugar 1-
1/2 teaspoon turmeric 2 tablespoons mustard seeds 1-1/2 teaspoon
celery seed 1/2 teaspoon cloves
Slice onions, cucumbers, and peppers .
Place in a large enamel or plastic bowl in layers. Sprinkle each
layer
with salt. Cover with a weighted lid and leave for 12 hours. Rinse
really well.
Vinegar mix:
Heat all ingredients. Stir well until sugar is dissolved and spices
are well mixed.
Heat the vegetables in the vinegar mix and put into hot sterile jars.
Seal if you prefer.

PISTOU (BASIL SOUP) ( southern France)

4 shallots,1 leak in small rounds chopped fine 3 lg cloves garlic, crushed 3
tbsp olive oil 2 -3  tomatoes in cubes  5 cups water 1-1/2 cup cooked green
beans 1 cup vermicelli  2 tbsp finely choped basil prcessed with 1 garlic clove
and some olive oil (pesto or pistou) to add when the soup is ready

Saute shallots, leak and garlic in olive oil . Add   water and tomatoes.
Saute beans . Add beans and vermicelli to soup mixture,salt and pepper to taste,
simmer 5 minutes, add the pistou and serv.

Bean Soup (Fasolada) (Greece)

= kilo (1 lb 2 oz) medium-sized beans  2  sliced carrots  2  chopped onions  3
chopped tomatoes  Some chopped celery, 1 garlic clove,1tsp paprika, 1cayenne hot
pepper ( if you wish), 1 bayleaf and some thym  1 teacup olive oil salt and
pepper

Soak the beans in water overnight to soften up.
The following day rinse, drain and place them in a pot with water.
Add the carrots, the celery, the tomatoes, the onions, the olive  oil and let 
boil over a medium fire for about 1 = to 2 hours.
Serve warm with  black olives ( without vinegar).

Chicken with green olives Greece.

2- to 3-lb chicken, cut up 3 tbsp olive oil 5 cloves garlic, chopped 3 yellow
onions, chopped 3 c tomatoes  chopped 1 6-oz jar green  olives  pepper, to
taste,1 tbsp dried oregano some coriander powder 1 c withe wine 1 lemon juice

Brown chicken in olive oil. Remove chicken and saute garlic and onions until
tender. Add tomatoes and olives and saute until tomatoes  are soft. Add pepper,
oregano, coriander. wine, lemon juice and chicken.
Cover and simmer about 40 minutes, or until tender. Taste for salt, as the
olives are salty.  Serv with rice

CRETAN CHICKPEAS ( greece)

2 medium onions, chopped 3 cloves garlic, minced 1 tablespoon olive oil 3 cups
cooked chickpeas 1 10-ounce package of frozen spinach, chopped and defrosted  1
cup chopped fresh tomatoes 1 teaspoon paprika 1 teaspoon dried oregano Juice of
2 lemons Salt and black pepper to taste
In a large saucepan--over a medium heat--saute the onions and garlic in the
olive oil until the onions are tender.
Add the chickpeas, spinach, tomatoes, pepper flakes, and oregano. Cover and
simmer for about 30 minutes, stirring occasionally. Add the lemon juice, salt,
and pepper.

MARINATED EGGPLANTS (Italy)

1 large eggplant, peeled and cut into 1-cm rounds 2 cloves garlic, minced 2
teaspoons dry oregano or basil or mint pinch of black pepper 2 teaspoons salt
1/2 cup good wine vinegar 1/2 cup olive oil Pinch of chili powder

Grill eggplant rounds on both sides until golden brown. Put eggplant into a bowl
and add all the ingredients. Mix well.
Let stand for 4 hours.
Put into a jar, pushing down well; if needed, add more oil just to cover
eggplants completely. Use the next day.


--== Sent via Deja.com http://www.deja.com/ ==--
Before you buy.

I was running for the greek parliement so it´s almost 3 weeks
i´ve not
post any recipe... they are coming
Al the cook-y ;-})

GREEK CUSTOMS TILL EASTER

Orthodox Easter will be this year on april 30.

Greeks, as  people attached to tradition, eat specific  foods on
fasting days during the year depending on the season (winter, spring,
summer,autumn) and  on what Greek soil has to offer  at that
particular time of the year.
Before Lent, during Carnival time, preparations begin for the most
important period of fasting. Meat is allowed during  till of
Carnival, its the of  "Kreatini" ( meat-week). Only milk products are
allowed during the second week called "Tyrinis" ( Cheese-week). A
sweet smell of cheese and milk pittes (pies) permeates the air thoses
days. Monday 13 march will be the "Kathara Deftera " (= cleen
monday=Mardis Gras). During that day  every body goes to the country
on pic-nic with some "lagana"- a special bread for that day- and
tarama, pickles, octapus, sea food, halva, it's the begginning of the
fast. The same day the sky of Greece is full of kites.
Keeping up the tradition, during the feast of the Annunciation, in
most Greek homes is prepared "Bakaliaro Tiganito kai Skordalia"
(Fried Cod and Garlic Sauce) for the holiday meal.
On Holy Thursday the custom is to color in red Easter eggs and bake
Tsoureki (Easter Sweet Brioche). Out of the kitchens a smell of
vinegar fills the air since vinegar is necessary for the color to set
on the eggs. Some of the colored eggs are used to decorate the Sweet
Easter
Bread.The others are placed in glass bowls or in baskets on the
living room table, filling the house with the spirit of Easter.
Another custom  is to refrain from lighting a fire or cooking on Good
Friday. The meal, prepared the day before, is quite simple, usually
consisting of lentils boiled in plain water, vinegar, and oregano,
and served with olives, scallions, and halva, all considered fasting
food and on the evening evebody follows with a candle in the hand the
  dead Christ's procession.
Nowhere else in the world can the spirit of the Holy Resurrection of
Christ be felt as it is expressed in Greece.
All the preparations for Easter, the characteristic foods , the
Red-Colored Eggs, the "Arni sti Souvla" (Lamb on the Spit), the
Kokoretsi (Lamb Entrails Grilled on the Spit), the Mayiritsa (Easter
Lamb Soup, first non fast meal after the Resurection
liturgy),together with the cheerful tolling of the bells, the
midnight liturgy in church, the  white candles with their flames
dancing in the spring wind, all this  make one feel from within the
magnificence of this feast.

HERE IS THE 1ist EASTER RECIPE

EASTER COOKIES
(KOULOURIA, GREECE)

Koulouria are butter cookies made in various shapes - little circles,
braids, coils, figure eights, etc. The recipe makes a large amount,
but these cookies keep well - if you can keep them from all being
eaten right away.

Ingredients

4 sticks (1 pound) unsalted butter at room temperature 2 cups sugar 6
eggs 2 teaspoons vanilla extract 8 - 9 cups all-purpose flour  2
tablespoons double-acting baking powder 1 egg beaten with 1
tablespoon water

Preheat oven to 375 degrees.
Cream butter and gradually beat in sugar. Beat eggs until light;  add
to butter mixture and beat thoroughly. Add vanilla extract. Sift
together flour and baking powder. Carefully blend in flour mix to the
butter-egg mixture to form a soft dough.
Shape dough with lightly floured hands into desired shapes and
arrange on greased cookie sheets. Brush with beaten egg and water.
Bake for 20 minutes or until golden brown and cool on racks.

JUST ONE DIP

Feta & Oregano Dip

500g crumbled Greek Feta 1/4 cup Greek-style natural yoghurt 1/4 cup
olive oil 4 teaspns chopped oregano 2 small fresh red chili, chopped
extra olive oil to seal
Combine cheeses, yoghurt, olive oil, oregano & chilli in a bowl & mix
well.
Process in foodprocessor for smoother consistency.
Store in a jar-pour over a film of oil & seal jar.

Serve with crusty bread .


AND 2 SPANISH RECIPES

ARRIERA SALAD

This is a traditional dish which comes from many parts of Andalucia (
Spain)

Ingredients

Tomatoes.
Onions.
Oranges.
Salt Cod.
Olives.
Olive Oil.
Vinegar.
Salt.

The day before, cut the salt cod into pieces and soak in  water,
changing the water three or four times to thoroughly de-salt the
fish. Chop the tomatoes and the onions and mix together. Drain the
salt cod for half an hour and remove the  skin and bones. Crumble
into large pieces and add the tomatoes and onions. Taste for salt and
rectify if necessary. Dress with the vinegar and a good slosh of
oil.Peel the oranges and cut into slices. Arrange on top of salad
with the olives and add a little oil.

TORTAS de VƒLEZ

This name is used for a variety of cakes made with olive oil in the
various towns of the district. It is a typical local sweet ,

Ingredients

1 glass milk.
1 glass oil.
1 glass sugar.
1 steaspoonful matalauva (grape spirit).
1 envelope yeast.
Flour.
Almonds.
Salt.



Make a dough with the flour, warm water and a pinch of salt, mix
until compact and add the sugar and the oil previously fried with the
matalauva.
  - Cooking time should be around 20 minutes
- The dough, or portions of it, can be painted with beaten egg before
placing in oven.

AND ... AND... THE REAL BOLONIESE !!!

SPAGHETTI BOLOGNESE ( THE REAL!!!)
Serves 4

8 ounces sweet Italian sausage, preferably without casings 8 ounces
lean ground beef 4 ounces chicken livers 1 small onion, about 4
ounces 1 rib celery
Two 15-ounce cans tomato sauce 1/4 cup dry white wine 1 pound fresh
spaghetti 1 tbs salt plus more to taste 1/3 cup heavy cream 1/2 to
3/4 teaspoon ground nutmeg, Freshly ground black pepper Grated
Parmesan cheese for the table

1) Run the hot-water tap cover and bring  to a boil over high heat.

2)Meanwhile, put a large deep heavy skillet over high heat. Remove
the casings from the sausage, if there are any, and briefly crumble
the sausage and beef together in a mixing bowl. Add the sausage and
beef to the skillet and cook while you pat dry and cut the chicken
livers into 1/2-inch pieces. Add to the skillet and cook for 3
minutes, breaking up any large clumps of meat, until the meat loses
its red color.
3)While the meat cooks, peel and quarter the onion. Trim the celery
and cut into 4 crosswise pieces. Put the onion and celery in a food
processor and pulse several times until just chopped. Add vegetables
to the skillet and cook for 2 minutes, stirring. Add the tomato sauce
and wine to the skillet, cover, and bring to a boil, stirring.
4)When the water boils ádd the 1 tablespoon salt and the pasta. Stir,
cover, and return to a boil. Stir again, partially cover, and cook
for 3 to 4 minutes or until the pasta is done to your taste.
5)Meanwhile, add the cream, nutmeg, and salt and pepper to taste.

Bring to a simmer (do not boil once the cream is added), stirring
periodically, and cook until the pasta is done. When the pasta is
cooked, drain, and divide among individual soup plates or pasta
bowls. Top with the sauce. Pass the cheese at the table.

HAVE A NICE TIME AND WRITE ME SOMETIME

AL THE COOK-Y  ;-{)

Wow!  SOme great-looking recipes.  Thanks!

Lori

SPAGHETTI WITH COURGETTES (ZUCCHINI) AND BASIL

  1 1/2 pounds small or medium courgettes
  1/3 to 1/2 cup olive oil
  2 garlic cloves, thinly sliced
  salt and freshly ground pepper
  1/2 cup milk
  1 pound spaghetti
  1/2 cup  freshly grated Parmesan
  Handful basil leaves, cut into small pieces

  Heat a large pot of water for the pasta.
  Quarter the courgettes lengthwise, then cut into 1/2-inch
  chunks. Warm the oil with the garlic in wide skillet. Add courgettes
and
  season with salt and pepper. Cook gently over medium heat, stirring
  occasionally, until the squash is soft and broken in places, about
20minutes.
  Add the half and half and cook 10 minutes more, stirring frequently.

Meanwhile, add salt to the boiling water and cook the pasta. Drain
and toss
  with the zucchini, cheeses, and basil. Season to taste with salt and
pepper.

  *When  you can't get  fresh basil use 2 tsp. of  pesto sauce


OVEN COURGETTES WHIT FETA CHEESE

4 med. courgettes, sliced round
1 large onion, sliced thin
2 garlic cloves, sliced
1/2 lb.  feta, crumbled
1 c. water
4 tsp. olive oil
1 c. tomatoe sauce
  salt/pepper to taste

  In a large skillet. saute courgettes, onions, garlic in oil until
tender. Add the rest of ingredients except feta. simmer for 5  min..
Put mix into oven casserole dish and sprinkle crumbeled feta on  top,
bake 15 min. on 400° til top of feta brown.

MOUSSAKA

  2 k. round and big  black aubergines ( eggplant), 600gr. minced meat
(beef or better mixed beef and lamb),  4  tomatoes,  2 onions
chopped, 3 crashed garlic cloves, 1 cup  chopped parsley,  , some
grains of all spice ( or a pinch of cinamon and clove powder), a
bayleaf, salt and pepper to taste, some olive oil to fry the
aubergines and start the filling. Bechamel sauce  toppinp and some
gratted cheese to top the top (! )

Preparation

1.slices  the aubergines and let them loose some bitterness in a bowl
with some salt for 1/2 an hour. Then whash and dry them
2.fry the aubergines in olive oil till golden brown and put aside on
kitchen paper to avoid to much oil.
3.saute the onion in olive oil.
4.add minced meat , tomatoes , parsley, spices salt, pepper
5.pour  a glass with water (or white wine0 and leave boil for a 1/'4
of an hour
6.in baking-tin lay one level of auberginesthen a level of minced
meatsauce , then  another level of aubergines till the end of the
stuff. It is better to finish with the  meat sauce, but it's not a
rule. Don't forget to take out bayleaf and allspice
7.Top with bechamel sauce ( just one finger, not too much)  and we
top the bechamel with hard gratted cheese and a few drops of olive oil
8, cook in a medium oven for at least 3/4 of an hour but don't forget
that as everything in your moussaka, when the top is golden it´s o.k.
It will taste better if you take the time to leave cold enough to cut
and eat

Tzatziki

Preparation time 1 hour

1 cup plain yogurt  1/2 cup grated cucumber  2-3 cloves crushed
garlic 1 ts chopped dill 1 ts salt, ground pepper to taste, 1 pinch
dried mint leaves

Grate cucumber and squeeze out as much water as possible.
Cruch garlic whith the salt and pepper, add mint, dill and cucumber.
Add yogurt, stir well.
Refrigerate in a covered container for at least 1 h before serving.

BAKLAVA

1 lb .phyllo pastry dough  1 cup melted butter

Filling
2 1/2 cups of finely chopped nuts ( any combination of walnuts,
pecans and almonds, even pistachio, will do)    1/2 cup honey  1
tsp.cinnamon  1/4 tsp. ground clove

Syrup
2 cups sugar 2 cups honey 1 cup water 1 cup orange juice 1 cinnamon
stick  1 wedge of lemon
Mix sugar, honey, juice, water, cinnamon, lemon and , in large
saucepan bring  to a boil. Skim off foam, which forms once syrup
boils. Reduce heat  and simmer for 15 to 20 minutes. Let it cold

In a large bowl mix all the ingredients for the filling and set
aside.

Grease bottom and sides of a large pan (12 in. X 14 in.) with butter.
Place one sheet of phyllo dough in the pan leaving about 1

Green Peppercorn Sauce
Ingredients
1 Tbs.butter  1 shallot, minced 1/4 cup red wine vinegar  1 cup dry red wine 
1/4 cup demiglace  1/4 cup creme fraiche  2 Tbs. green peppercorns (in vinegar
or brine; not dry)
Salt and pepper to taste

Instructions:
1.Saute the shallot in the butter until glossy, about 3 minutes.  2.Deglaze the
pan with the red wine vinegar and reduce to a glaze, about 2 tablespoons worth. 
3.Add the red wine and reduce by one-half.  4.Add the demiglace and reduce
slightly.  5.Whisk in the creme fraiche and green peppercorns.
Great with grilled lamb chops , grilled potatoes.

LEBANESE RICE and Chicken
(Serves 10)

Ingredients:
Lebanese rice:
2/3 cup white rice 1/3 cup orzo 1 can chickpeas drained 1/2 bunch parsley,
minced 1/8 tsp cinnamon 2 cubes bouillon 4 cups water
Chicken:
1 whole chicken 1 medium Spanish onion 2 tsp. olive oil 3 tbsp. chicken bouillon
1/4 lb. pine nuts pinch cinnamon pinch allspice
Lebanese rice:
Preparation: Heat the water in a pan with a tight fitting lid.
Dissolve the bouillon cubes in the water and add the cinnamon.
Brown the orzo in a pan until nice and golden; allow to cool.
Mix the orzo with the white rice into the boiling water, add the chickpeas, and
simmer.
Cook for 15 minutes. Remove from the heat and put in a large baking dish, add
parsley.
Then toss lightly.
Chicken:
Preparation: Boil and de-bone the chicken, and set aside.
Finely mince 1 medium Spanish onion and saute it in 2 tsp.
of olive oil.
Add the pine nuts and slightly brown them. Add a pinch of cinnamon and a pinch
of allspice.
Now add the chicken. Heat thoroughly.
Then add 3 tbsp. of chicken base and blend.
Make a hole in the middle of the rice in the baking dish and put the chicken in
it.
Then drizzle the remaining chicken broth over the rice.
Bake in a 350oF oven for 10-15 minutes.

Serve with fresh yogurt.

ROASTED VEGETABLE MELANGE

Serves 4

1/2 lb fresh mushrooms, cleaned 2 red or green peppers, cored and quartered 1 sm
eggplant, peeled and cubed 1 med onion, quartered 1 tsp salt dash of pepper
Freshly ground pepper to taste 2 tbsp olive oil
Preheat oven to 400 degrees. Place all ingredients in a bowl and toss to coat
with oil. Spread vegetables on a lightly greased baking sheet; bake 20 minutes
until they are tender and beginning to brown.
This assortment of roasted vegetables, served with rice or noodles, is an 
accompaniment to almost any main dish.

LENTIL BALLS

2 cups yellow onions, well chopped 1 cup lentils, uncooked 1/2 cup celery,
finely chopped 1/2 diced carrots, finely chopped 2 cups soft breadcrumbs 1 egg
olive oil vegetable oil

In a skillet, fry the onions with a small amount of olive oil. Cook them until
they are browned and soft.
This should take about 20 minutes. Stir occasionally and season with salt and
pepper to taste.
In a medium saucepan, combine the lentils, celery, carrot, and salt to taste.
Add enough water so that the mixture is about three inches under water. Bring to
a boil. Reduce the heat and simmer until the lentils are soft. This should take
about half an hour.
Once the lentils are done, pour them through a strainer (do this over a saucepan
so that you can keep the liquid for your stock). Puree the lentils in a food
processor until they are smooth. Adjust the amount of time you puree them to fit
your "chunky" tastes. If the mixture is fighting the process, add a little
broth.
In a saucepan, mix the lentil mixture and the onion and add half of the
breadcrumbs. Mix in the egg, and salt and pepper to taste. Mix well and allow to
cool (to the point where you can handle the mixture with your hands).
Form the mixture into 3-inch rounds. On a plate, pour the remaining breadcrumbs
and roll the rounds in the crumbs, covering them completely.
Heat 1/4 inch of vegetable oil in a skillet over a medium heat. Fry the rounds
in batches, allowing you to turn them over so that they are brown on both sides.
Remove them and place them on a paper towel to minimize the oil.
Place the cooked cakes into a warm oven while you fry the others. Serve warm 
with  hot tomato sauce.

GREEK (OR ITALIAN ?) PASTICIO

1 pk MACARONI -- cooked al dente  1 lb Ground beef and lamb 2 Onions -- chopped
3 Cloves garlic -- chopped 1 cn Whole tomatoes -- chopped -and liquid drained 1
t Oregano  1 t Allspice 1 t Cinnamon 1 t Sugar - to taste -----TOPPING----- 4 tb
Butter 4 tb Flour 2 c Milk 3 tb Parmesan cheese to taste  2 To 3 eggs

Prepare pasta and meat fillinghile toppping is cooling.Cook pasta  firm.

Brown the meat with the chopped onions and garlic.
Add the spices, sugar to taste, and the drained tomatoes. Let the sauce simmer
30-45 min. Mix in the cooked pasta and put in a baking pan.
To make the topping, melt the butter  in a saucepan and mix in the flour to form
a paste.
Add the milk and heat at medium stirring constantly until mixture thickens. When
thick, add parmesan  and stir until melted.
LET THIS MIXTURE COOL COMPLETELY BEFORE ADDING THE BEATEN EGGS!!! After the eggs
are stirred in, pour this mixture over the meat and pasta. Bake about 45 min or
until brown.

ARTICHOKE HEART DIP

1 can artichoke hearts, drained
2 tbs fresh cream
1-1/2 c Parmesan cheese, grated
Dash red pepper
1 clove garlic, minced
Process them in a food processor or blender. Mix all ingredients thoroughly.
Bake in a casserole dish at 375 degrees for 20-30 minutes. Serv with crusty
french baguette or critchinis

Milk Ring Bread
(Kouloura  Greece)


2 1/2 C Milk  2 Tbs Oil    4  C Flour  3 Tbls Sesame seeds  2 Tbls Honey  1 pkg
Dry Yeast  1 tsp Salt  1 Egg White, slightly beaten , a tube cake pan

In a saucepan heat milk, 1 Tbls oil and salt.
In a small bowl, dissolve yeast into warm milk. Set yeast aside to bubble.
Cool  milk and pour into a large bowl. When yeast has bubbled and milk has
cooled, pour yeast and honey into milk and stir.
Sift 4 Cups of flour and add a cup at a time to the milk mixture.
If the dough is still sticky add additional flour until it can be kneaded. 
Shape into a ball, put back into bowl,  cover with the remaining Tbls of oil and
cover with a towel.
Set bowl in a warm place to rise 1-2 hours, until it has doubled.
After it has risen, knead dough again for another 10 minutes.Roll into a
cylinder about 2 feet long. Oil a tube cake pan.
Place the dough in the pan. Cover with the towel again and  let rise for 1/2
hour.
After this time, beat egg white and brush on top of dough.. Sprinkle the sesame
seeds on top.
Bake at 375 degrees for an hour. This bread has a hard crust and soft inside.

Almond flan


Ingredients  3 eggs  1 pint of cream, not too rich   1/2   1 cup sugar  1/2   1
cup finely ground almonds   2 drops of bitter almond flavour or 2 tbs of
amaretto liqueur  cinnamon to taste

Beat all ingredients together except  almonds. Fill two pre-cooked pie crusts or
other pastry shells with mixture. Add almond mixture to top of pies. Bake for at
least 20 minutes in 350o
F oven.Test with knife until it comes out clean. Let cool 15 minutes before
serving.

  Honey Dipped fritters
(Diples or Xerotigana)

Dough: 2-21/2 c flour 1/2 t baking powder 1/2 t baking soda 4 eggs, room temp.
2 t sugar 1/4 c strained fresh orange juice 2 t cognac or brandy  2t butter

Syrup: 11/2 c water 21/4 c sugar 3/4 c honey

light oil for frying
chopped walnuts or almonds or sesame and ground cinnamon.

To make dough: In a bowl, sift 2 c flour, baking powder, b. soda, & set  aside.
In another large bowl & using a wire whisk or mixer on low, beat eggs  till
frothy & pale yellow for 2-4 mins. In a small bowl, stir sugar, orange  juice.
Slowly add this to eggs, beating allthe while. Add butter  last & beat till
fluffy.
Add flour mix to egg mix & beat gently till a doughmass begins to form. Turn 
dough onto a lightly floured board or surface & knead, adding more flour if 
needed. Do this till dough is smooth & elastic (maybe 10 mins). Let dough  rest,
covered for a few mins.
Make syrup by mixing water, sugar, & honey in heavy pan. Bring to aboil on  med.
heat, reduce, simmer uncovered for 15 mins.
Using a sharp knife, divide dough into 3 equal balls & roll each, one at time
into a thin sheet,thick as noodles. Cut each sheet into strips 1-2 inches long.
. They  can be cut into diamond shapes or trapezoid. Keep them covered to keep
them  from drying, by using a towel. Heat a heavy pan, heat 4-5 inches of pure 
light olive or neutral oil  When temp reaches 360F,  add the strips, one at a
time. Its very important that you oil keeps a steady  temperature. Fry them only
for a few seconds & remove . They will bubble quickly in the hot oil do  not .
Drain on paper towels . Dip in warm syrup and sprinkle with nuts and cinnamon or
sesame or poppy seeds

Courgette (Zucchini) blossoms
(greece, creta)

30 zucchini blossoms  3 tbsp. olive oil  4 scallions, minced  2 clove garlic,
minced  1/3 cup long grain rice, uncooked  1/2 cup fresh or canned tomatoes,
drained  3 tbsp. chopped parsley  3 tbsp. chopped fresh mint and dill( 1/3-2/3) 
Salt and freshly ground pepper  1/2 tsp. granulated sugar
( you can add two or three tbs of very well fried mouton ground meat or grated
hard cheese, if you cannot find blossoms use blanched lettuce leaves )
Soak the stems in cold water overnight, without soaking the blossoms, wash and
drain on a towel. Cut off  the stems without breaking the blossoms, and set the
blossoms aside .
Heat the oil and sauté the scallions until soft. Add the garlic and  rice and
cook over moderate heat for 2 minutes, stirring constantly  with a wooden spoon.
Stir in the tomatoes, herbs, and enough water to cover the rice, then season
with salt and pepper and the sugar. Simmer for 5 minutes, and remove from the
heat.
Using a teaspoon, stuff each blossom carefully, holding it in the palm of one
hand. Then close it and lay it on its side in a buttered flameproof casserole
large enough to accomodate all the blossoms.
Pour 1 cup of warm vegetable stock into the casserole. Invert a plate over  the
courgette blossoms so the dont fall apart, then cover the casserole and simmer
over lowest heat  about 1 hour.
Check every 30 minutes to see if more water is needed; if so, add  warm water
(it should all be absorbed when cooked).
Serve  as a  first course with some yoghourt or aside with poultry or grilled
porc or lamb.

Shrimp and mussels casserole (saganaki)

1 lb Shrimp, medium, cleaned  1 lb  mussels, cooked 1/2 lb Feta cheese,crumbled
1/2 lb hard cheese , gratted,2 teaspoons of finelly chopped garlic 1 c
Scallions, sliced  1 c Tomato sauce  1/2 c Olive oil  1/4 c Lemon juice, fresh 
1 tb Parsley, chopped  1 tb Basil, fresh, chopped  1 tb Dill, fresh, chopped 
1/2 ts Salt  1/4 ts Pepper
Servings: 6
SautŽ scallions ,then herbs and garlic, add shrimps and mussels, then tomato
sauce,  lemon juice, salt,  and pepper; mix well.finish with the cheeses You can
serv after ten minutes

Happy New year to you too and I hope your year is all you wish it to be.

I like what I have been receiving but it feels a bit one sided- I get all
these wonderful recipes and you do all the work! I have been wondering if
you want any input or not? Thankyou for providing it.

I wonder too if it would be good to have perhaps a second list for
discussion on the medit. way of eating, tips resources, latest research
findings etc.? What do you think?

To answer your question - yes all over the med. is good. products might be
tricky unless they are available in other countries- ie not brand names but
generic. I live in New Zealand and lists which talk about US products are
frustrating when I do not know what they are and can not get them. Cooking
question would be useful too.

I am happy for it to be like this but a monthly newsletter would be fine
too. I get it in the digest form anyway.

After wishing you a happy and tasty new year
let me ask you some questions about Mediterranean-rim ( 6 months anniversary) :

In your opinion Mediterranean - rim
is ok like this or  would it be better to transform it in a  monthly ( to start)
News-letter?

Do you need just recipes from all over Mediterranean or do you need informations
about mediterranean products and technics too ?

Do you think that a " ask your mediterranean cooking question " section could be
usefull ?
thank you for answering

Al the cook-y  ;-})

MORROCAN CHICKEN

Serves 4.

1 chicken, (skinned if you wish) and cut in quarters
Juice of 1 lemon 1 tbsp  powdered coriander  1 tbsp dried oregano  3 cloves
garlic crushed
Good handful regular green olives 1/2 c olive oil 1 morrocan preserved lemon or
a normal one, sliced thin
Sprinkle chicken with salt and arrange in baking pan.
Sprinkle with lemon juice, coriander, oregano, garlic, and olives. Pour olive
oil over it.
Cover with lemon slices and bake at 325 degrees for 1 hour. You better cover
with baking papper the 1st half of the time.Serve with couscous or rice.

VEGETABLE COUSCOUS
( Tunisian)
Serves 4.

1 cup couscous  2 1/2 cups vegetable broth  2 cloves garlic, crushed  1/2
teaspoon cumin  1/2 teaspoon oregano 1/2 teaspoon sweet paprika powder a dash of
hot chili 1/2 cup parsley, finelly chopped , 2 courgettes (zucchini) in cubes, 2
carrots, in cubes, 2 or 3 leaves of swiss chard 2 small tomatoes, chopped  2
green onions,  chopped   a small can of garbanzo beans 4 tablespoons olive oil
Bring the broth to a boil. Reduce the heat and add the garlic, cumin, oregano,
parsley, and vegetables. When vegetables are ready remove them and add the
couscous after mixing with some olive oil.Stir well. Remove from the heat,
cover, and let stand for 5 minutes. Season to taste. It has to be like a rice
pilaw. Serv with the vegetables and a little thick hot chili sauce ( harissa
type or chinese type)

This can be served as the main course or with lamb, beef, chicken, even fish. 
You can change vegetables to suit your taste.

LENTIL STEW
( South France )

8 oz  lentils 1 lg onion, cut in big slices 2 cloves garlic, minced 1/2 lb
smoked sausage, sliced 2 bay leaves 3  carrots, sliced thick 1 tsp oregano Salt
and pepper

Rinse lentils. Place lentils, onion, garlic, half of sausage, and bay leaves in
4-6 quart stock pot. Add water to cover plus 1 inch. Bring to boil, reduce to
medium heat, and cook 1 hour.
Add carrots and oregano; cook another 45 minutes. Add rest of sausage , cook
15-20 minutes.

CASSOULET
( South France )
Serves 8.

1 lb pork sausage 3 med onions, chopped 2 cloves garlic, minced 1 can diced
tomatoes 2 tbsp chopped parsley 1 bay leaf 1/2 tsp basil 1/2 tsp sweet paprika
powder 1 cayenne chili1 tsp sugar Salt and pepper, to taste  2 cans big beans
(or boil bean half done and throw the water)  1/4 c wine vinegar 1-1/2 c bread
crumbs 1/4 c olive oil Chopped parsley

Cut sausage into slices and fry; set aside. Brown onions and garlic in fat. Add
tomatoes with juice and seasonings. Cook slowly until almost dry.
In a buttered casserole, layer beans, sausage, chicken or turkey, and tomatoes,
ending with beans. Add water and vinegar enough to come to the top layer. Cover
with crumbs; drizzle with olive oil.
Bake uncovered at 325 degrees for 1-1/2 hours until liquid is absorbed but
casserole is still moist.Sprinkle top with parsley. French add in cassoulet a
piece of duck or goose confit (keeped in their fat), if you do then use their
fat to cook.

GRILLED EGGPLANT SALAD
( eastern miterranean)
2 large round eggplants  1 clove garlic, minced 1 cup prsley, finelly chopped 2
teaspoons plain yogurt   1/4 teaspoon 5 teaspoons olive oil 3 teaspoons lemon
juice 1 teaspoons wine vinegar

Roast the entire eggplants over an open flame or under your oven grill. Turn
often in order to ensure that all sides are blackened.Keep changing its position
until the eggplant is soft (like a sponge). Once the eggplant is roasted, remove
from the flame and allow to cool. Peel the eggplant, and make a puree.
In a large bowl, mix together the eggplant, garlic, yogurt, lemon juice and
vinegar, salt and pepper to taste.
Pour the mixture onto a flat plate . Pour some olive oil over the salad. Leave 2
hours in the fridge

Happy new year, what ever you want may happen, and let the millenium come on
December 31 2000, no rush

Christmas Customs in Greece

St. Nicholas is important in Greece as the patron saint of sailors. According to
Greek tradition, his clothes are drenched with brine, his beard drips with
seawater, and his face is covered with perspiration because he has been working
hard against the waves to reach sinking ships and rescue them from the angry
sea, but he has nothing to do with the chrismas spirit.
To members of the Eastern Orthodox Church, as are most Greeks , Christmas ranks
second to Easter in the roster of important holidays. Yet there are a number of
unique customs associated with Christmas that are uniquely Greek. On Christmas
Eve,  children travel from house to house offering good wishes and singing
kalanda, the equivalent of carols. Often the songs are accompanied by small
metal triangles and little clay drums. The children are  rewarded with sweets or
money. After 40 days of fasting, the Christmas feast is looked forward to with
great anticipation by adults and children alike. Pigs are slaughtered and on
almost every table are loaves of christopsomo ("Christ Bread"). This bread is
made in large sweet loaves of various shapes and the crusts are engraved and
decorated in some way that reflects the family's profession.
Christmas trees are not commonly used in Greece. In almost every home the main
symbol of the season is a shallow wooden bowl with a piece of wire is suspended
across the rim; from that hangs a sprig of basil wrapped around a wooden cross.
A small amount of water is kept in the bowl to keep the basil alive and fresh. 
There are a number of beliefs connected with the Killantzaroi, which are a
species of goblins or sprites who appear only during the 12-day period from
Christmas to the Epiphany (January 6). These creatures are believed to emerge
from the center of the earth and to slip into people's house through the
chimney. More mischievous than actually evil, the Killantzaroi do things like
extinguish fires, ride astride people's backs, braid horses' tails, and sour the
milk. To further repel the undesirable sprites, the hearth is kept burning day
and night throughout the twelve days.
Gifts are exchanged on St.Basil's (Santa Clauss) Day (January 1) and in the
night of the 31th to the 1ist, Greeks are cutting the "basilopitta (St Basil‹s
pie) in wich there is a  lucky coin, the person who found it has good luck all
the new year.
  On the 6th of Janyary (Epiphany), the day of the "Lights", the "renewal of
waters" also takes place, a ritual in which all water jugs in the house are
emptied and refilled  after young divers jumped in the waters to find the Holy
Cross. that a pope had thown away. Once a day, a family member, usually the
mother, dips the cross and basil into some holy water and uses it to sprinkle
water in each room of the house.


Christmas bread

1 ts Freshly ground cloves 4 1/2 c Semolina flour 3 Oranges  6 Tangerines 3 tb
Freshly ground cinnamon 1/4 c Golden Raisins  1/4 c Walnuts, chopped 1 tb
Freshly ground anise 1 tb Freshly ground coriander 1 tb Ground Cardamom1 c Olive
oil, mild 4 pk Active dry yeast 2 1/4 c Sugar 4 c All-purpose flour 1/4 ts
Salt1/2 c Hot water, just above body temperature

Make the flavoring addition first. Combine the semolina flour, sugar, cinnamon,
cardamom, anise, coriander, and cloves in a bowl and add the finely grated zests
of the oranges and tangerines. Squeeze some of the oranges and tangerines.
Squeeze some of the oranges and tangerines to obtain 1 1/4 cups juice. Use half
this juice to soak the  raisins for a minimum of 1 hour, preferably overnight.
Put the remaining juice in a pan with the olive oil. Heat until almost boiling.
Pour this into a bowl with the semolina and spice mixture and stir. Cover and
leave overnight until needed.
Next day, combine the dried yeast with the sugar and hot water in a cup. Put the
flour in a bowl, making a well in the center. Pour in the yeast mixture. Squeeze
2/3 cup more orange and tangerine juice, warm it, nad add. Work to a smooth
dough, adding more water and warm juice if necessary. Put the dough into an
oiled bowl, cover with a cloth, and leave to rise in a warm place until almost
doubled in size - about an hour.
Punch down the dough in a bowl. Combine the drained  raisins with the semolina
and spice mixture and, working with your hands, combine with the dough. Turn the
dough onto a floured surface and knead for 10 minutes, adding more flour if the
dough is sticky.
Divide the dough into three equal pieces. Oil 3 loaf pans, each 1-1/2 quart
capacity. Shape each piece to fit the length of the pan and fit them in, so the
corners are well filled. Cover with a cloth and leave to rise in a warm place
until almost double in size - another hour.
Bake in an oven preheated to 350 F for 1 hour and 10 minutes or more; the loaves
should be rich brown color and make a hollow sound when the unmolded bread is
thumped on the bottom. Leave on a rack to cool. 2 1/4 c Sugar

Christmas  Cookies
(Kourabiedes)

1 lb Sweet Butter (room temp) 1 c Blanched Almonds -finely chopped  3/4 c
Powdered Sugar  2 ts Vanilla 4 c Powdered Sugar (addition fo 2 ts Brandy ) 4 1/2
c Flour

Whip butter until light and fluffy. Slowly add powdered sugar, vanilla and
brandy. Gradually add flour, 1 cup at a time and fold in nuts. Use a teaspoon
amount and shape into balls, ovals or cresents.
Place on ungreased cookie sheets (will not spread). Bake 20 minutes in a
preheated 350oF oven. DO NOT BROWN. Sift powdered sugar on plate and coat
cookies completely while warm.

The big secret to succeed the cookies it's to use some (3 Tbs ) of ash water (
cleen wood ash from your fire place that you boil in some water and then  filter
very carefully).

Honey Cookies (Melomakarona)

1 Orange; grated rind only 1 c Butter 6 c Plain flour 3/4 c Caster sugar 4 ts
Baking powder 3/4 c Maize or peanut oil 3/4 c Orange juice 1 tb Honey 1 1/2 c
Finely chopped walnuts 2 ts Orange juice 2 dr Almond essence 1 1/2 ts Ground
cinnamon
Syrup1 c Sugar 1 1/2 ts Lemon juice 1 c Water 1 Thin strip of lemon rind 1/2
Cinnamon stick 1/4 c Honey

Beat butter and sugar with orange rind until creamy. Gradually add oil and
continue beating until mixture is very light and fluffy.
Stir in flour alternately with orange juice. Knead dough lightly with hands for
1 minute.
Take a scant tablespoon of dough and flatten it a little.
Shape into ovals, pinching ends to a point. Decorate tops with tines of fork or
by crimping cookies diagonally across top in four rows with special crimper, or
leave them plain.
Place on lightly greased baking trays and bake in a moderate oven (180 C -350 F)
for 20-25 minutes until golden brown. Cool on wire racks.
Dip in boiling syrup (boil  the ingredients together), four at a time, turning
cookies once. Leave in syrup 10 seconds in all, longer if well-soaked cookies
are preferred.
Lift out onto a plate and leave until cool.
Sprinkle tops with crushed walnuts or toasted sesame seeds and cinnamon. Only
those which are to be served should be dipped; store remainder in an airtight
container and dip when required.

New Year Bread ( Vasilopita)

1/4 ts Salt 1 pk Active dry yeast 1/2 ts Ground cinnamon 3/4 c Milk; lukewarm
1/4 ts Ground masticha 3 Eggs; beaten 1/2 c Butter; melted 1 1/2 ts Grated
orange rind 1 Egg; for glazing 3/4 c Caster sugar Blanched split almonds 4 1/2 c
Plain flour

Dissolve yeast in 1/4 cup of the milk. Add remainder of milk, eggs, orange rind
and sugar. Sift 3 cups flour, salt and spice into a warm bowl and make a well in
the centre. Pour in yeast mixture and stir to blend in flour, gradually adding
warm melted butter. Mix dough with hands until it comes away from sides. Turn on
to a floured surface and knead until smooth and elastic, adding remaining flour
as required. Knead for 10 minutes. Place ball of dough in a clean bowl brushed
with melted butter. Turn dough over to coat top with butter and cover bowl with
a cloth or plastic wrap. Leav to prove (rise) in a warm place until doubled in
bulk. Punch down and turn on to lightly floured surface. Knead lightly and shape
into a round loaf. Place on a large greased baking sheet or in a greased 25 cm
(10 inch) deep cake tin. Cover and let rise in a warm place until doubled -
about 1 1/2 to 2 hours.
Glaze with well-beaten egg and arrange blanched almonds in numbers to denote the
New Year, pressing in lightly. Bake in a moderately hot oven for 45 minutes
until golden brown and cooked when tested. If bread browns too quickly place a
piece of greased brown paper on top.
Cool on a wire rack.
New Year Bread is traditionally cut at midnight on New Year's Eve
After baking, a coin is inserted through a slit in the base. The person who
finds the coin will have luck in the New Year. Long ago the coin used to be a
gold one, then later a silver coin was used.These could be incorporated into the
dough before baking.

Egg & Lemon Soup
(GREECE)

2 pints well flavoured chicken stock
2 oz (50gm) rice
2 eggs
Salt and pepper
Lemon juice (one or two lemons)

Bring chicken stock slowly to boil in a large saucepan.
Add rice and slowly simmer until cooked, take the saucepan off the heat and
allow approximately 5-10 minutes to cool off.
While waiting to cool beat the eggs and lemon juice in together in a bowl until
both have merged into each other.
Add a spoonful of the warm soup and mix in with the eggs.
Once this is done, all parts must be mixed in together.
Begin reheating the soup slowly stirring continuously.
DO NOT BOIL IT, IT'S GOING TO CUT. Do this for approximately 10 minutes.
Add salt as this will bring out the wonderful flavors of the lemon.
Serve immediately.

MEDITERRANEAN FISH SOUP

Ingredients:
About 1 kilo or two pounds of fish, half small, half large, any fish will do
must be gutted and scaled(get the cheap ones!) some srimps to taste
1 cup of olive oil
Three sliced onions
Three sliced tomatoes
1 cup of finely chopped dill
1garlic clove smashed
Salt and pepper
Lemon juice and fresh olive oil to serve
Put the smaller fish with enough water to cover them to boil.
Add the olive oil, the sliced onions and the sliced tomatoes.
After boiling them for about 1 hour, strain them through a strainer, making sure
the meat of fish is well pressed.
This is then returned to the heat and now you put the larger pieces  of fish in
it. Add water to cover.
After about 1/2 hour, remove it from the fire, and slowly take out  each large
fish and remove the bones, head and fins.
Return to the soup and serve hot.

Garlic Dip

6 slices whole wheat or white bread, crusts removed  10 cloves garlic, peeled
and smashed 1/2 cup (125 ml) chopped walnuts  1 cup (250 ml) extra virgin olive
oil  lemon juice to taste a dash of good vinegar Salt and freshly ground pepper

Soak the bread in water, then squeeze it to remove as much water as possible.
Combine it with  garlic, and nuts in an electric food processor and process
until it becomes a smooth paste. With the processor running, add the olive oil
in a thin stream. Add the lemon juice, salt, and pepper to taste. Serve with
pita bread and raw vegetables for dipping. Its the typical sauce served in
Greece with fried fish and boiled beetroots and greens for the national holiday
of 25th March.
Makes about 3 cups (750 ml).

Milk  Pie
Ingredients
6 eggs
185gms (6oz) sugar
1 1/2 cups (80z) semolina
7 cups (1.75 litres) milk
1 teaspoon grated lemon peel
60 gms (2oz) butter
3/4 cup (6oz) melted butter
16 filo pastry sheets
Syrup:
500 gms (1lb) sugar
1 cup (8fl oz) water
lemon juice of one lemon, finely cut peel of an orange or better of a mandarine
( 1 TBS)
Preheat the oven to about 180oC (350oF)
Cream the eggs and sugar together until thick.
Add semolina, milk and lemon peel.
Cook over low heat, stirring continuously until the mixture thickens.
Remove from heat and stir in 60gr butter.
With some melted butter, brush the inside of the baking tin.
On the bottom and up the sides of the dish, place 8 sheets of filo pastry, each
sheet generously brushed with melted butter before the next is placed.
Spoon the mixture into this and fold the edges of the filo pastry over at the
top.
Cover the mixture with the remaining 8 sheets of filo pastry, each in turn, as
well as the top, well brushed with melted butter.
Tuck the edges of the covering filo sheets around the inside edges of the pan.
With a sharp knife, cut through the top 3 sheets in parallel lines forming 7.5
cm (3in) squares.
Bake in the preheated oven for 45 minutes. Cool.
To prepare the syrup, combine all the ingredients, heat, and stir  to dissolve
sugar.
Bring to boil and boil for 5 to 8 minutes. Pour lukewarm syrup over the pie.
Serve cold, cut into squares.

SPOON SWEETS
Spoon sweets are a big tradition in Greek and Eastern Mediterranean  hospitality
as to refuse a sweet on a tray (in a little dish with a glass of  cold water) is
to insult the hostess as well as be rude.

Quince Sweet

Quince is very  acrid (bitter) till it's cooked and  turns  pink .

3lbs firm quince 4 c. water juice of 1 fresh lemon 6 c sugar 2 t vanilla
extract, 2-3 Nutmeg geranium leaves ( Pelargonium)
Wash, peel, & grate quince fruit. In large pan, bring grated peel, water,  and 1
T lemon juice to boil. Simmer for a few minutes till quince is  softened. Stir
in sugar & simmer, uncovered over low to med. heat till syrup  thickens & binds 
about an hour. It will be the thread stage of a  candy thermometer. Add rest of
lemon juice, remove pot from heat & stir in  vanilla and geranium leavew. Cool &
and seal in airtight jars and store in a dark, cool place. To  serve, pour a few
teaspoons onto a small plate (saucer) per person.

Sour Cherry Sweet

4 one lb cans or jars of sour cherries (or 6 cups of fresh one) drained 1 cup
sour cherry liquid from can (save the syrup you drain or 1 cup of water for the
fresh cherries)  9 cups or 4 1/2 lbs sugar juice of 1 lemon
In large heavy pan, mix  cherries,1 cup of liquid & sugar making sure you layer
the fruit and the  sugar. Place pan on low heat till sugar dissolves, stirring
constantly. When  pan comes to boil, remove scum from surface w/ a spoon. Boil
for 10 mins.  then using a slotted spoon, remove cherries & place in a bowl.
Continue  stirring syrup as you boil it till a large thread candy stage is
reached, or  about 30-35 minutes. Add cherries to syrup and lemon juice and let
it  cool overnight in the syrup. Let it set. Next day, place in clean airtight 
jars. Take a few spoonfuls of the syrup in the summer  and put into a glass of
cold water! Its a sort of refreshing drink.

  Pistachio Sweet

5 c sugar 2 1/2 c water 2 thin 1 inch strips orange peel 2-3 c peeled shelled
unsalted pistachios 2 t fresh lemon juice 1 t rose water, orange water, or
vanilla extract (optional)
In med. size pot, bring sugar, water, & orange peel to boil, lower heat & 
simmer uncovered for 10 mins. Add nuts, bring to boil, & simmer on lowheat  for
5 mins. Remove pot from heat, cover, & let stand at room temperature  overnight.
Next day, bring syrup & nuts to boil & simmer till syrup reaches large thread 
stage on candy thermometer or 230 degrees F. Add lemon juice a minute or two 
before removing pot from heat. Remove pot from heat & add flavor of choice 
(orange, rose water, or vanilla) if you wish. Cool and store in airtight  jars
in cool dark place. Makes about 1 quart.

Spinach Pie

2 lbs fresh or 2 l0oz. pkgs froz. chopped spinach, thawed.
1/4 c chopped onion or leeks,  1/2 c chopped parsley, 1/2 c chopped dill ( aneth
) 1/2 lb crumbled feta, salt and pepper, a dash of nutmeg, 3 egg yolks, 1/2 lb
olive oil 12 phylo pastry leaves

Wash spinach well, drain, squeeze water, & chop fine. Brown onions in oil.
In large bowl, mix spinach, parsley, onion, S & P, nutmeg, cheese, and beaten 
egg yolks.

Grease a 13 1/2"x 9" 2 inch baking pan with olive oil 6 pastry sheets, one on
top of the other. Make sure you brush the  phyllo well oil, so they dont stick
toeach other. Pour cheese  mixture over bottom stack of phyllo (pastry sheets)
and spread evenly. Cover  with the remaining phyllo, brushing again with oil
generously. Brush the top  with the rest of oil. Bake in preheated 375 degree
oven for 45 mins. When golden brown, remove from oven, cool, and cut into
squares.
Makes 24 squares.


MESHOUIYA (ROASTED VEGETABLES)

All colours bell peppers seeded and cut in two,1  fennel cut in two, 3-4 onions
cut in two, 4 parsnips, peeled and cut into 1-inch diagonals,  1 head of garlic,
broken into cloves, 2 teaspoons  chopped parsley, 2 teaspoons chopped cappers, 5
tablespoons olive oil the juice of 1/2 lemon, 2 teaspoons  salt, freshly ground
pepper several pinches of dried thyme and and fresh basil chopped

Place all of the vegetables in a large ceramic bowl and pour over them with
olive oil and thyme.  Preheat the oven to 425 degrees. Place them in the oven
and roast for about 45 minutes stirring and turning them often to keep them from
sticking. (You can grill the vegetables and it's better !).
Remove from the oven when they are tender and browned, and put them in a large
bowl. Then with with the olive oil,  lemon,  basil, parsley and cappers make a
sauce add S&P and pour the vegetables. It's a summer salad (cold) but I like it
hot in winter.

BABA GANOUSH  (eggplant dip)

1 medium eggplant, 1/4 cup fresh parsley leaves finely chopped, 3 tablespoons
fresh lemon juice, 3 tablespoons tahini (smooth paste ground from hulled sesame
seeds), 2 cloves garlic, finely chopped , some toursi ( vegetables pickled in
vinegar) finely chopped, a dash of hot chili powder, a dash of cumin powder

Broil the whole eggplant, turning it about every 5 minutes, until it is charred
all over. This should take about 20 minutes. Carefully remove the eggplant from
the oven and cut it in half. Scoop out the innards and throw out the skin. Let
cool.

Place the eggplant, aromatic plants and spices,  tahini dissolved in lemon
juice, and garlic in a food processor and process  add the toursi. Allow the
mixture to sit about an hour and a half in the fridge. Serve as a dip, with pita
bread.

al the cook-y ;-{)
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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.

As it's getting cold here, lets try some soups from the balkans to warm up

vSPICY LENTIL SOUP

Serves 6.
2 tablespoons olive oil 1/2 teaspoon cumin seed 1 medium to large onion,
chopped, 2 garlic cloves, crushed, 2 stalks celery, chopped , 2 carrots chopped,
1/2 teaspoon turmeric 1 teaspoon ground coriander seeds, 6 oz. lentils ( red,
brown,yellow, those you like), washed, 5 cups vegetable stock, a dash of hot
chili powder,1 bay leaf salt and pepper to taste

Heat the oil in a large saucepan over medium heat. Add cumin seeds, and when
they begin to pop, add the onion and cook until golden. Add the garlic, carrots,
and celery, and cook gently for 10 minutes. Stir in the remaining spices and
cook 1 minute, then add the lentils.
Pour in the stock. Add the bay leaf and bring to a boil.
Reduce the heat immediately and let it simmer for one hour.
Remove the bay leaf and, in batches, process the soup to a puree.  Gently reheat
the soup. When you serve it, garnish it with fresh onion chopped, parsley
chopped, and a spoon  of yogurt or sour cream. You can also have your soup
without processing.

Monastery style bean soup

200g white beans, 2-3 carrots, 1/2 a celery, 1 onion, 1-2 tomatoes, 1-2 peppers,
1-2 hot chillies , parsley, mint, olive oil, salt.

Soak the beans in cold water for 3-4 hours, drain and pour fresh water. Boil (in
an earthware) pot together with oil, finely chopped carrots, onion and celery.
The sliced peppers are added later; the grated tomatoes and mint, when the beans
have turned tender. Salt and boil for another 15-20 min. Serve sprinkled with
finely chopped parsley.

Vegetable soup

Ingredients: 2-3 potatoes, 1-2 carrots, 1/2 celery,1peppers, 1/4 of a
medium-sized cabbage, 1 onion, 2 tomatoes, 1 beetroot, 1 spoonful flour, 1 tsp
paprika, 100g yoghurt, 1 egg, 100g kashkaval(yellow cheese), olive oil, salt,
parsley.

Put the diced celery and carrots into salt boiling water together with the
finely cut cabbage and peppers. When soft, add the diced potatoes. Boil the
diced beetroot. Stew the finely chopped onion until soft, then add the flower,
paprika and grated tomatoes. Add the mixture to the boiling vegetables and boil
for another half hour. Add the beetroot at the end. Thicken with an egg beaten
in yoghurt. Serve with finely chopped parsley and grated kashkval.

Spinach soup

1/2 spinach, 60g butter, 2 spoon flour, 0.5l milk, pepper, salt.

Boil the finely chopped spinach in salt water. Brown the butter and flour, then
add the spinach puree. Dilute with milk and half the spinach water. Boil for
another 5-10 minutes and season with pepper. Serve with bread cubes fried in
butter. The same recipe may may be used for nettles.

Wellcome back everybody ( for those who had some summer vacations.
New recipes in a few days!
But  we are all waiting for yor messages and recipes or stories.


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