Mediterranean Veal Burgers

Prep Time: 15 minutes
Cooking Time: 14 minutes
   a.. 1 lb. ground veal
   b.. 1 loaf (8 oz.) focaccia bread, approx. 8 inches in diameter
   c.. 1 egg
   d.. 1/2 tsp. salt
   e.. 1/2 tsp. pepper
   f.. 4 crosswise slices (1/4-inch thick) unpeeled eggplant
   g.. 1/3 c. plus 2 TBS. prepared basil pesto, divided
   h.. 1/2 c. jarred roasted red peppers, rinsed, drained, cut into strips
Cut focaccia into quarters. Using a serrated knife split each quarter
horizontally in half. Pull out 1/4-inch soft bread crumbs from cut sides of top
of focaccia; process in food processor fitted with blade. Reserve 1/4 cup bread
crumbs for another use (may be frozen up to 3 months).

In medium bowl, combine veal, bread crumbs, egg, salt and pepper, mixing lightly
but thoroughly. Shape into four 1/2-inch thick patties.

Brush both sides of eggplant slices with 2 tablespoons pesto. Place patties in
center of grid over medium, ash-covered coals; place eggplant slices around
edges of grid. Grill, uncovered, 12 to 14 minutes until centers of burgers are
no longer pink and eggplant slices are tender, turning once.




[Non-text portions of this message have been removed]

>
>                      *  Exported from  MasterCook  *
>
>                           Turkish Chicken Thighs
>
>Recipe By     :  Janice Elder,  Charlotte. North Carolins
>Serving Size  : 4    Preparation Time :0:10
>Categories    : Chicken
>
>   Amount  Measure       Ingredient -- Preparation Method
>--------  ------------  --------------------------------
>      1/3  cup           chutney
>    1      tablespoon    honey
>    1      tablespoon    lime juice
>    2      tablespoons   spicy nrown mustard
>    1 1/2  teaspoons     grated fresh ginger
>      1/4  teaspoon      five-spice powder
>    8      skinless      boneless chicken thighs  (about 2 lb.)
>    1      tablespoon    chopped fresh parsley
>    1      tablespoon    sesame seed, toasted
>    2      teaspoons     finely shredded orange peel.
>
>1.  Strip large chutney pieces.  In a small bowl combine chutney, honey
>lime juice,
>      mustard, ginger, and five spice powder; set aside. Trim fat from
> chicken thighs.
>
>2.  Grill chicken on rack of an uncovered grill directly over medium coals
>for 12 to 15
>     minutes or until chicken is done (180°F,)  turning once, and brushing
> with chutney
>     mixture during the last 4 to 5 minutes of grilling (For a gas grill,
> preheaat the grill.
>     Add chicken, cover, and grill as above.)
>
>3.  In a small bowl combine parsley, sesame seed, and orange peel.  To
>serve.place
>     chicken on a serving platter.  Sprinkle with parsley mixture.
>
>     TO  BROIL ;
>     Place chicken on rack of an unheated broiler pan. Broil 4 to 5
> minutes from heat
>     for 12 to 15 minutes or until chicken is done (180°F), turning once
> and brushing
>     with chutney mixture during last 4 to 5 minutes of broiling.

>
>Alexandrian Cumin Bread
>
>3 c Unbleached, all-purpose Flour
>1 1/2 ts Salt
>1 ts Cumin seed, ground
>1 pk Dried yeast
>1 c Plus 3 oz. lukewarm water
>
>1) Place the flour, yeast, salt, and ground cumin in a large mixing
>bowl. Blend well. Add the water and mix the dough for 2-3 minutes, until
>all the water is absorbed and evenly distributed. The dough will be damp
>and very sticky, but no internal dry areas should appear by the end of
>the mixing. If they do, mix a few minutes more, or add a little more
>water and mix again.
>2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsps. flour over
>the dough and knead, either in the bowl or on a lightly floured surface
>for 5-10 minutes, until the dough is smooth and elastic and only
>slightly sticky. Add more flour if needed (e.g. in humid weather). Let
>the dough rest for 2 minutes more.
>3) The dough should now be very smooth and easy to handle. Knead 30
>seconds more, return the dough to the bowl, cover the bowl with a dish
>towel or large plate, and let rise at room temperature for at least 3
>hours; the dough should almost triple in size.
>4) Flour the top of the dough lightly, punch it down, and remove the
>dough from the mixing bowl. Form the dough into a rectangular loaf and
>place in a well greasad loaf pan, 9-1/4 in. by 5-1/4 in. by 2-3/4 in.
>Cover with a towel and let rise 1 hr., until nicely risen.
>5) Bake in a preheated 400 degree oven for 35 minutes, until browned on
>top; the bottom of the bread should sound hollow when tapped with the
>finger. Let the bread cool, then serve.
>
>Source - Great Recipes Online

>
>                    *  Exported from  MasterCook Mac  *
>
>                   Moroccan Vegetable Stew with Couscous
>
>Recipe By     : Jump Up & Kiss Me
>Serving Size  : 8    Preparation Time :0:00
>Categories    :
>
>   Amount  Measure       Ingredient -- Preparation Method
>--------  ------------  --------------------------------
>    2      tablespoons   olive oil
>    1      large         yellow onion -- chopped
>    6      cloves        garlic -- minced
>    2      whole         red potatoes -- diced
>    1      cup           carrot -- diced
>    2      teaspoons     cardamom -- ground
>    1                    zucchini -- cut in half and
>                         -- sliced
>    1                    yellow squash -- cut in half-moons
>                         -- sliced
>      1/2                cauliflower florets
>    2      teaspoons     curry powder
>    1      teaspoon      salt
>    1      teaspoon      black pepper -- ground
>    1      teaspoon      cayenne -- ground
>      1/2  cup           raisins -- or currants
>                         - soaked 15 minutes in warm water to plump
>   16      ounces        tomato -- diced
>   15      ounces        tomato sauce
>    2      tablespoons   honey
>   15      ounces        garbanzo beans
>    6      cups          water
>    3      cups          couscous -- uncooked
>      1/2  cup           dried figs -- coarsely chopped
>      1/3  cup           almonds -- sliced
>    1      pint          plain yogurt -- for garnish
>    1      bunch         fresh mint -- chopped, for garnish
>
>In a heavy stockpot, heat the olive oil and saute the onion, garlic,
>potatoes, carrots, and cardamom. Stir until fragrant, then add the zucchini,
>yellow squash, and cauliflower. Add curry powder, salt, black pepper, and
>cayenne and stir. Drain the raisins and add to the pot along with the
>tomatoes, tomato sauce, honey, and garbanzo beans. Cover and simmer for 30
>minutes, or until the vegetables are tender, adding up to 1 cup of water if
>the stew appears dry. While the stew is cooking, bring the water to a boil
>in a saucepan and stir in the couscous. Cook for 1 minute, then cover and
>turn off the heat, letting the couscous sit for 10 minutes. After the
>couscous has sat for 5 minutes, stir the figs and almonds into the stew. To
>serve, fluff up the couscous with a fork. Spoon a mound of couscous on each
>plate and form a well in the center. Ladle a portion of stew into the well.
>Garnish with several tablespoons of the yogurt and fresh mint. Serve the
>remaining yogurt on the side.
>

---------- Recipe via Meal-Master (tm) v8.06

       Title: Coniglio Alla Salvia  (Rabbit with Sage)
Categories: Italy, Europe, Pork, Meat, Main course
       Yield: 4 Servings

       4 sl Bacon
       3    Garlic cloves, peeled
       6    Sage leaves, fresh or
            -1 tablespoon dried
       2 c  Chicken stock
     1/2 c  Vegetable oil
       3 lb Rabbit, dressed, in 8 pieces
            Salt
            Pepper to taste
            Flour for dredging
       1 ts Balsamic vinegar
       1 c  Dry white wine

   Chop the bacon, garlic and sage very fine, to paste consistancy. (If using
   a blender or processor, add 1 or 2 tablespoons of the stock.) Heat the
   vegetable oil in a large casserole, meanwhile seasoning the rabbit parts
   with salt and pepper and dredging them lightly in flour, shaking off the
   excess. Add the rabbit to the casserole and cook over high heat, turning
it
   until browned, about 3 minutes on per side.

   Discard the oil from the casserole. Add the bacon mixture, and return to
   the heat, cooking 3 minutes and stirring occasionally. Add the Balsamic
   vinegar and white wine, and simmer 5 minutes. Add 1 cup of the stock, salt
   and pepper to taste, and cover the casserole. Simmer until the rabbit is
   tender, about 45 minutes, stirring occasionally and adding the remaining
   stock gradually, as needed, to keep the meat moist. Transfer the rabbit
   pieces to a large serving dish and strain the sauce, which should be
thick,
   over them. If the sauce is thin, quickly reduce it over high heat.

   From La Cucina Di Lidia by lidia Bastianich and Jay Jacobs Origin: the
   Dilidia Restorante in NYC typed by Mary Riemerman

-----


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---------- Recipe via Meal-Master (tm) v8.06

       Title: Italian Sausage Pizzaiola
Categories: Italy, Pork, Meat, Lunch, Sandwich
       Yield: 4 Servings

-------------------------ITALIAN SAUSAGE PIZZAIOLA-------------------------
       1 lb Italian sweet sausage, remo
       2 ts Olive oil
     1/2 lb Mushrooms, sliced
     1/4 c  Chopped onions
       1    Red bell pepper, roasted, s
       6 oz Jar marinated artichoke hea
       8    Kalamata olives, pitted & c
       2    Garlic cloves, chopped
       6    Plum tomatoes, cut into 1/4
     1/2 ts Italian seasoning
       4 tb Chopped fresh basil
            Salt & freshly ground black
       8    Small or 4 large French sou
       4 tb Grated Romano cheese
            Cubed

   Brown sausage slowly, rendering as much grease as possible. Submerge
   sausage in boiling water for 10-15 seconds to allow more grease to float
   away. Saute mushrooms, onions, red pepper, artichoke hearts, olives,
garlic
   in olive oil until crisp-tender, about 3-4 minutes. Add tomatoes, Italian
   seasoning, basil and sausage. Reduce heat and simmer until it is of the
   right consistency. Add salt & pepper to taste. Meanwhile, cut tops off
   rolls and hollow them out. Then place in 350F oven for a few minutes until
   crusts are crisp. Fill each roll with sausage/vegetable mixture. Sprinkle
   Romano atop each roll and place under broiler just until cheese starts to
   melt. Serve this alongside a green salad with Italian dressing* and a
glass
   of Bardolino or Chianti. *If you make your own Italian dressing, save the
   artichoke marinade to mix into the dressing. Serves 4. Enjoy.

-----



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---------- Recipe via Meal-Master (tm) v8.06

       Title: Crostini di Polenta alla Pizzaiola (Polenta & Tomato Sauc
Categories: Italy, Europe, Vegetable, Vegan, Appetizer
       Yield: 8 Servings

       4 tb Olive oil
       2 ea Garlic cloves
       6 ea Ripe tomatoes, seeded,
            -- finely chopped & drained
            Salt & pepper
   1 1/2 tb Parsley
            Polenta, prepared as above
            Olive oil

   Warm the olive oil in a medium sized skillet over low heat & saute the
   garlic gently, just until it begins to take on colour.  Add the tomatoes,
   salt & pepper & cook uncovered for 10 minutes, or until the tomatoes lose
   their juices.  Stir in the parsley.

   Preheat the broiler.  Cut the cooked polenta into 2" squares & brush them
   with a light wash of oil.  Broil until they are firm & lightly crisp with
a
   bit of a crust on the first side.  Turn the squares over & spread with the
   tomato mixture.  Broil for 5 to 7 minutes & serve immediately.

   Carol Field, "Italy in Small Bites"

-----



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GREEK OCTOPUS AND RED WINE STEW

This rich, dark red wine and octopus stew begins with the slow cooking of
octopus in its own juices, progressing on to simmer it with tomatoes and
wine. The end result is marvellously tender octopus in a voluptuous sauce.
An ideal dish for anyone who is a little nervous about eating octopus. I bet
you they will end up asking for more.

1 kg (2¼ lb) octopus, cleaned
1 onion, chopped
4 tablespoons olive oil
2 garlic cloves, chopped
400 g (14 oz) tin of chopped tomatoes
1 tablespoon tomato puree
½ - 1 tablespoon caster sugar
1 bay leaf
250 ml (9 fl oz) red wine
salt
pepper

Cut the octopus up into 2.5 cm (1 -inch) pieces. Put them in a pan, cover
and place over a very low heat (a diffuser mat is a great help here). Leave
to cook gently. Raise the lid after a few minutes for a quick peek; you will
be surprised to see the octopus simmering gently in a pool of its own
purple-red juice. Cover it again quickly and leave it alone. Check again
after about 20 minutes and give it a stir, then stir every 5 - 10 minutes.
Very gradually, the octopus’ juices will begin to diminish and become quite
dense and syrupy.
In a clean pan, cook the onion gently in the olive oil until tender. Add the
garlic and cook for a further 2 - 3 minutes. Add the tomatoes, tomato puree,
½ tablespoon of sugar, bay leaf, salt and pepper and the cooked octopus. Set
over a moderate heat.
Pour the wine into the pan you cooked the octopus in and bring up to the
boil, stirring to make sure that not one little drop of the sticky residue
from cooking the octopus is wasted. Tip into the pan of other ingredients.
Bring back to the boil, cover and simmer very gently for about 50 minutes,
until the sauce is voluptiously thick.
Taste and stir in the remaining sugar if it is on the tart side. Adjust the
seasoning. Serve warm, with rice or mall pasta shapes.

Serves 6 generously.

country : Greece
course : main course

source : Fish / Sophie Grigson and William Black



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HONEY COUSCOUS

2 tbsp clear honey
a pinch of salt
850 ml / 1½ pints boiling water
450 g / 1 lb couscous
85 g / 3 oz pine nuts
85 g / 3 oz raisins
2 tbsp olive oil

Mix 2 tbsp clear honey and a pinch of salt into 850 ml / 1½ pints boiling
water. Pour over 450 g / 1 lb couscous. Stir in 85 g / 3 oz pine nuts and 85
g / 3 oz raisins. After 15 minutes, stir in 2 tbsp olive oil. Fluff up with
a fork.

Serves 6.

country : Morocco
course : side dish

source : BBC Good Food april 1999



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TAGINE OF LAMB WITH PUMPKIN, VEGETABLES AND FRUIT

The Sahara forms a kind of culinary barrier as well as a physical one. North
of the desert it is common to use sugar, vinegar and fruit in savoury
dishes, an example of European influences.
South of the Sahara, however, to combine sweet and sour flavours is to
breach a number of tribal taboos. Ashanti (from Ghana) and Tanzanian men,
for example, believe that to eat too much sugary food is effeminate and can
even affect their sexual prowess!
As well as fruits, Moroccan cooks use an enormous range of spices in their
cooking to give a pungent flavour, aroma and colour to their food. Touajan
(the plural of Tagine) are boiled or steamed since the Moroccans prefer
foods to cook in their own juices rather than to fry them.

1 kg (2 lb) stewing lamb, roughly chopped
4 cloves garlic, finely chopped
2 small onions, peeled and coarsely chopped
salt to taste
5 g (1 teaspoon) cayenne pepper
60 ml (4 tablespoons) vegetable oil
15 g (3 teaspoons) turmeric
8 - 10 large tomatoes, blanched, peeled and diced
1 - 2 red chillies (hot peppers), optional
15 g (1 tablespoon) raisins
500 g (1 lb) pumpkin, peeled and coarsely chopped
1 kg (2 lb) green beans, halved
juice of ½ lemon

Preheat the oven to 180 ºC (350 ºF). Combine the meat, garlic, onions, salt,
pepper, oil, turmeric, tomatoes and chillies (hot peppers) in a deep baking
dish. Mix well by stirring. Cover and bake for about 45 minutes. Add the
raisins and cook for another 15 minutes. Stir in the pumpkin, beans and
lemon juice, cover again and cook for a further 1 - 1½ hours until the meat
is tender and cooked. serve hot with Couscous or Saffron Rice.

Serves 4 - 6

country : Morocco
course : meat dish

source : A Taste of Africa  : With over 100 traditional African recipes
adapted for the modern cook / Dorinda Hafner



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CONSERVE DE LÉGUMES (VEGETABLE PRESERVE)

half a stick of celery
6 artichoke hearts, cut into quarters
4 carrots, sliced
200 g / 7 oz green olives
half a cauliflower, cut into small pieces
white wine vinegar
3 tbsp salt

Peel and cut the vegetables, pile them up in the jars and fill half the
remaining space with white wine vinegar, half with cold water. Add the salt
and leave sealed in the jars for 12 days.
Serve as part of the kémia.

preparation / preserving : 10 minutes / 12 days

country : Morocco
course : preserve

source : Casablanca Cuisine : French North African Cooking / Aline Benayoun



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MOROCCAN-STYLE VEGETABLE TAGINE

A colourful blend of vegetables scented with saffron, lemon and parsley work
beautifully served with a honey sweet couscous.

2 tbsp olive oil
2 onions, chopped
2 garlic cloves, finely chopped
500 g / 1 lb 2 oz butternut squash or pumpkin, cut in batons
2 large carrots, cut in batons
1 tsp each of ground cumin, ginger and cinnamon
6 tomatoes, roughly diced
250 g / 9 oz broad beans
400 g can chickpeas, drained
1.2 litres / 2 pints hot vegetable stock
pinch of saffron strands
4 tbsp chopped fresh parsley
juice of 1 lemon
2 - 3 tsp harissa paste, to serve
honey couscous, to serve

Heat the oil in a large pan and cook the onion, garlic, squash, carrots,
potatoes and spices for 10 minutes, stirring often.
Stir in the tomtoes and cook for 2 minutes, then add the beans, peas, stock
and saffron. Bring to the boil, then reduce the heat and simmer for 30
minutes. Stir in the parsley and lemon, and season.
Transfer about 150 ml / ¼ pint cooking liquid to a jug and stir in the
harissa. Serve with the stew.

Serves 6.

601 kcal per serving
preparation / cooking : 30 / 40 minutes

country : Morocco
course : vegetarian dish

source : BBC Good Food april 1999



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VEGETABLE COUSCOUS

An exotic dish.

2 cups dried chick peas
1/3 cup vegetable oil
1 onion, finely chopped
1 small stick cinnamon
200 g eggplant, cut into 2 cm cubes
3 medium carrots, cut in 5 mm rounds
3 medium new potatoes, cut into 1 cm cubes
150 g pumpkin, cut into 1 cm cubes
¼ teaspoon allspice
3 teaspoons Harissa, or to taste
2 cups boiling water
100 g small stringless beans, cut in 5 cm diagonal slices
2 zucchini, unpeeled, cut in 1 cm rounds
1 medium, ripe tomato, cut into eight pieces
1 tablespoon chopped flat-leaved parsley
1 tablespoon chopped fresh coriander
ground pepper

COUSCOUS
1 cup couscous
¾ cup boiling water
2 teaspoons butter

Cover chick pes with cold water, soak overnight. Drain, wash well and cook
in large pan, on low simmer for 1½ hours.
Heat oil in a large heavy-based pan and cook onion and cinnamon stick over
low heat until onion softens.
Add eggplant, carrots and potatoes. Cover and cook on low heat for 10
minutes, stirring occasionally with a wooden spoon.
Add pumpkin, allspice and Harissa. Pour boiling water over mixture and add
chick peas, beans and zucchini. Stir in tomato and pepper just before
serving.
Simmer, covered, for a further 15 minutes. garnish with the fresh parsley
and coriander.
To prepare Couscous: Pour boiling water on to 1 cup couscous in a bowl.
Stir in butter and allow to stand for about 10 minutes.
Steam in a pan with a close-fitting lid on low heat for 5 minutes. Serve
with vegetables.
Note: Couscous is the name given to both the cooked dish and the semolina.

Serves 6.

preparation / cooking time : 40 minutes + overnight soaking / 2 hours

country : Morocco
course : vegetarian dish

source : Step-By-Step Moroccan Cooking / Consulleo Guiness



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HODRA MECHWYA (GRILLED VEGETABLE KEBOBS WITH CHARMOULA MARINADE)

The versatile charmoula serves as a sauce and a marinade in a wide variety
of Moroccan dishes. Although traditionally used with seafood, it is also
mixed with puréed tomatoes to create a delicious sauce for green beans, fava
beans, or carrots. In this dish, it imparts a wonderful flavor to fresh
vegetables. Serving little saucers of ground cumin on the side is the
tradition in Morocco.

CHARMOULA
* cup olive oil
1 tablespoon ground cumin
2 tablespoons fresh lemon juice
* teaspoon salt
* teaspoon freshly ground black pepper
1 tablespoon sweet paprika
* teaspoon ground ginger
* teaspoon dried marjoram
12 fresh cilantro sprigs, minced

KABOBS
1 small head cauliflower, separated into florets
2 zucchini, cut into 1-inch chunks
1 eggplant, peeled and cut into 1-inch chunks
1 red bell pepper, seeded, deribbed, and cut into 1-inch pieces
2 small fennel bulbs, quartered
12 pearl onions, peeled
ground cumin for serving

To make the charmoula: In a small bowl, combine all the ingredients and mix
until well blended. Set aside.
Blanch the cauliflower in boiling water for 5 minutes. Drain and place in a
large bowl, along with the zucchini, eggplant, bell pepper, fennel, and
onions. Add the marinade and mix gently. Cover and refrigerate for 30
minutes or up to 4 hours, stirring occasionally.
Prepare a charcoal fire or preheat the broiler. Thread the marinated
vegetables on metal skewers, reserving the marinade for basting. Grill or
broil the vegetables, rotating the skewers carefully and basting the
vegetables several times until lightly and evenly browned, 8 to 10 minutes.
Serve hot, with cumin on the side.

Serves 4.

country : Morocco
course : side dish

source : North Africa : The Vegetarian Table / Kitty Morse



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BOKETOF (VEGETABLE SOUP WITH BEEF)

SOUP
500 g / 1 lb shin of beef
200 g / 7 oz dried broad beans, soaked overnight
2 onions, finely chopped
2 tomatoes, peeled and diced
200 g / 7 oz courgettes, chopped
4 tbsp vegetable oil
1 tsp mild paprika
a small bunch of fresh coriander, chopped
200 g / 7 oz home-made or ought fresh pasta (see below)
salt
pepper

PASTA
200 g / 7 oz plain flour
60 g / 2 oz yeast, fresh or dried
warm water

My mother still prepares her own fresh pasta for boketof. The night before
making the soup she combines the flour, yeast and water in a large bowl and
then transfers it to  working surface where she kneads the dough until the
mixture is smooth and elastic. Once that’s done, she puts it back in a bowl
which she covers with a tea-towel and allows the dough to rise for two
hours.
When it has doubled in size, she takes a tray covered with a clean tea-towel
and starts to shape the pasta, making spaghetti-like strands about 2 inches
long but roughly three times thicker than ordinary spaghetti. She lays them
out one by one on the tray, then covers them again with another tea-towel
and leaves them overnight. The following morning the pasta strands are dry
enough to put them in the soup.
Nowadays, of course, few of us find the time to make fresh pasta and most
people buy it ready-made.
To make the soup she heats the oil in a large, heavy pan over a medium heat
and fries the meat. To that she adds the onions, tomatoes, drained broad
beans, paprika and about 4 pints of water. After 30 minutes she reduces the
heat and allows the dish to cook gently for 2 hours.
10 minutes before the end of the cooking she seasons the soup with salt and
pepper and then adds the pasta and the courgettes. make sure there is enough
liquid in the pan because, after all, this is a soup. If you need more
water, always add cold water.
She adds the coriander immediately before serving.
To make the soup that little bit more special, she always puts a small dish
of harissa on the table for those of us who like a dash of chilli.

preparation / cooking : 30 minutes for the pasta, 30 minutes for the soup /
2 hours 30 minutes

country : Morocco
course : soup

source : Casablanca Cuisine : French North African Cooking / Aline Benayoun



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AUBERGINE DOLMAS

8 small round aubergines (or 4 large ones)
a cupful of cooked rice
¼ lb of minced mutton (either raw or cooked)
2 tomatoes
salt
pepper
onions
lemon juice
herbs
a few pine nuts or walnuts
olive oil

Mix the cooked rice with the well-seasoned meat, a chopped fried onion or
two, the chopped tomatoes, and some marjoram, mint, or basil.
Cut about an inch off the thin end of the aubergines, and with a small spoon
scoop out most of the flesh. Cut this into dice and mix it with the prepared
stuffing. Fill the aubergines with the stuffing (not too full), put the tops
in, inverted, so that they fit like corks, lay them in a pan with a little
olive oil; let this get hot and then pour hot water over them to come
half-way up. Simmer for 30 minutes, add the juice of a lemon, and cook very
slowly another 30 minutes. There should be just a very little sauce left by
the time they are ready. If there is any stuffing over, use it to fill
tomatoes, which can be baked and served with the aubergines.



source : A Book of Mediterranean Food / Elizabeth David



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PIDE (BREAD TOPPED WITH SESAME AND FENNEL SEEDS)

This bread is related to the famed bread of the Franks and
Armenians which is mentioned in the great eleventh-century cookbook of
Al-Baghdadi.

1 oz compressed yeast, or 2 packages active dry yeast
1 tsp + 3 tbsp sugar
1 cup lukewarm water
4 tbsp butter or margarine
¾ cup milk
4¾ cups all-purpose flour
1 tbsp salt

TOPPING
1 egg, beaten
3½ tbsp sesame seeds
1½ tsp fennel seeds

Place the yeast, 1 tsp sugar and ¼ cup of the warm water in a small bowl. If
compressed yeast, cream together; if dry, stir to dissolve. Set aside in a
warm place for 15 - 20 minutes or until the mixture begins to froth.
Place the butter, milk and remaining water in a small saucepan and heat
slowly until the butter has melted. Remove from the heat.
Sift the flour and salt into a large bowl and stir in the remaining sugar.
Make a well in the center and add the yeast and butter mixtures. Gradually
work in the flour until a soft dough is formed. Transfer to a floured work
surface and knead for about 10 minutes or until smooth and elastic.
(Alternatively, knead the dough using the dough hook in a heavy duty
(countertop) electric mixer.)
Grease a large circular dish about 12 inches in diameter. place the dough in
the center of the dish and press down until it forms a round loaf about 10
inches in diameter. Cover with a dish towel and leave to rise in a warm
place for 1½ - 2 hours.
Preheat the oven to 375 ºF.
Brush the surface of the bread with the beaten egg and sprinkle the sesame
and fennel seeds evenly over it. Using the point of a sharp knife make a
pattern over the top. bake for about 40 minutes or until golden brown and
cooked through. transfer to a wire rack and leave to cool.

Makes 1 large loaf.

country : Turkey
course : baking

source : Pâtisserie of the Eastern Mediterranean / Arto der Haroutunian



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LAHMACUN (Middle Eastern  MEAT PIZZA)

A kind of meat pizza is made in Turkey by bakers and in restaurants. There
are many regional versions in different shapes and sizes and with different
toppings. This recipe is for one we made at home in Egypt years ago. It came
originally from Armenia or from Libanon but it is very
good.

Pizza dough

TOPPING
500 g (1 lb 2 oz) onions, finely chopped
4 tablespoons sunflower oil
750 g (1¾ lb) ripe tomatoes, peeled and chopped, or a 400 g (14 oz) tin of
peeled tomatoes
750 g (1¾ lb) lean minced lamb or beef
4 tablespoons tomato puree
salt
pepper
juice of ½ lemon
bunch of parsley, finely chopped
good pinch of cayenne, or 1 small chilli, finely chopped
50 g (2 oz) pine-nuts, toasted (optional)

Make the pizza dough and leave to rise twice.
Meanwhile fry the onions in 3 tablespoons of oil until soft but not golden.
Add the tomatoes and cook until the sauce is thick and the liquid has
disappeared.
Preheat the oven to 230 ºC/450 ºF/gas mark 8.
Put the raw meat in a bowl with all the topping ingredients including the
tomato mixture and work well into a paste with your hands. Knead the dough
again for a few minutes and divide into 3. Roll each out as thinly as
possible on a floured surface with a floured rolling pin and ease on to 3
oiled baking sheets about 35 x 40 cm (14 x 16 in).
Spread a thick layer of meat mixture on each sheet of dough. Let them rest
for 10 minutes and bake for 10 - 15 minutes or until the mixture has cooked
and the dough is brown around the edges. Cut into squares.
Note : A quick and easy lahmacun can be mede with the same filling on
bought, opened-out pitta bread.
Variation : Adding 1 tablespoon of tamarind paste and 1 teaspoon of sugar to
the fried onion lends a delicious sweet and sour flavour.

Serves 12 or more.

country : Turkey
course : appetizer

source : Mediterranean Cookery / Claudia Roden



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PILAFF WITH APRICOTS AND ALMONDS

Over half Turkey’s workforce is involved in farming, the mainstay of the
economy. Another source of wealth comes from the five percent, or about
600,000 people, who have made their way to West Germany as ‘Gastarbeiter’
(guest workers), sending some of their wages home to their families.
‘This dish shows the characteristic Middle eastern use of dried fruit and
nuts to give a sweet and savoury taste.’ Pat Tope, London, UK

3 - 4 tablespoons oil
2 medium onions, finely chopped
3 cloves garlic, crushed
1 pound / 450 g brown rice
3 bayleaves
1 can tomatoes, chopped
2 tablespoons tomato paste
1 cup / 100 g dried apricots
½ cup / 50 g raisins or sultanas
½ cup / 60 g flaked almonds
2½ cups / 590 ml stock
1 tablespoon fresh cilantro / coriander leaves, chopped
salt
pepper

To start, first heat the oil and then soften the onions and garlic in it.
Add the rice and fry it for 3 minutes, stirring frequently so that each
grain is lightly coated with oil.
When this is done, put in the bayleaves, tomatoes and tomato paste, dried
fruit, nuts, stock and seasoning.
Bring the pan to the boil and then reduce the heat and simmer, covered, for
45 minutes until the rice is cooked and most of the moisture has been
absorbed. Serve garnished with chopped coriander leaves.

Serves 6 - 8

country : Turkey
course : vegetarian dish

source : The New Internationalist Food Book / Troth Wells



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SPANAKOPITTA (SPINACH AND CHEESE PIE)

The recipe for this Greek pie comes from an Athenian cookery writer, June
Marinos.

1 kg (2 lb 2 oz) spinach
1 onion, finely chopped
4 spring onions, finely chopped
2 tablespoons olive oil plus 6 more if using it to brush the pastry
4 tablespoons dill or parsley, finely chopped
4 eggs
250 g (9 oz) feta cheese
2 tablespoons kefalotiri or Parmesan cheese, grated
large pinch of nutmeg
pepper
500 g (1 lb 2 oz) filo pastry
125 g (4½ oz) melted butter (optional)

Preheat the oven to 190 ºC / 375 ºF / gas mark 5.
First make the filling. Tear off tough spinach stems and wash the leaves
thoroughly. Drain and squeeze out the water, then shred the leaves. In a
large saucepan gently fry the onion and spring onions in 2 tablespoons of
the oil. Add the spinach and dill or parsley. Put the lid on and cook over
low heat for a few minutes until the spinach crumples to a soft mass. Then
take off the lid and stir until the liquid has evaporated. Allow to cool.
Drain and press out any remaining juice.
Beat the eggs lightly in a bowl. Add the feta cheese, mashed with a fork,
and the kefalotiri or Parmesan cheese, the spinach mixture, nutmeg and
pepper, and stir well. Brush a rectangular baking tin with oil or melted
butter. The tin should be about 38 x 28 cm (15 x 11 in) or a little smaller
than the sheets of filo. Place half the sheets of filo at the bottom, one on
top of another. Brush each sheet with oil or melted butter and let the edges
come up and hang over the sides of the tin. Spread the filling evenly on
top, fold over the edges of the filo pastry and cover with the remaining
filo, tucking the edges down the side of the tin. Brush each sheet - and the
top one generously - with oil or melted butter. Cut the pie into squares or
diamonds with a sharp knif, but do not cut through to the bottom (only about
half-way) or the filling will leak into the pan.
Bake for about 1 hour or until the pie is crisp, golden and puffed up. Cut
the squares or diamonds right through to the bottom and serve hot.

Serves 8.

country : Greece
course : appetizer

source : Mediterranean Cookery / Claudia Roden



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PASTA E FAGIOLI (PASTA AND BEANS)

The origins of this dish are in the thick, rustic macaroni and bean soup
made with dried beans and a ham bone or salt pork. Chick-peas are sometimes
used instead of white beans. This is a delicious vegetarian variation and
can be quick to make as well if the beans are already cooked. When I was
growing up, my father often stopped home for lunch unexpectedly; this was
inevitably what my mother cooked up for him - in the length of time it took
for the pasta to boil. Canned beans can be substituted for cooked,
rehydrated beans as long as they contain no sugar or other additives. There
is, however, no substitute for flavorful extra-virgin olive oil, because in
this dish of only four main ingredients, the oil and the onion are the
primary sources of flavor. The dish can be served as a first or main course.

1-1/3 cups (½ pound) dried cannellini or Great Northern beans, or 2 cans (16
ounces each) white beans
5 quarts water
½ pound ditalini (“little thimbles”)
1-½ tablespoons salt, plus salt to taste
½ cup extra virgin olive oil
2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary
1 very large or 2 medium-sized onions, sliced paper-thin
freshly milled black pepper

If using dried beans, rinse them and pick them over and then rehydrate and
cook them; drain and set aside. If using canned beans, drain them and then
rinse and drain well again; set aside.
In a soup kettle, bring the water to a boil. Add the pasta and the 1-½
tablespoons salt. Stir and continue to cook over high heat until the water
returns to a boil, stirring frequently. When the pasta is half-cooked (about
6 minutes), add the drained beans to the pasta pot.
While the pasta and beans are cooking together, in a skillet over medium
heat, warm the oil. Add the rosemary and onion and sauté until lightly
browned, about 10 minutes. When the pasta is al dente (tender but quite firm
to the bite), drain it, and, while it is still dripping, transfer to a
warmed serving bowl. Add the browned onion and toss well.
Sprinkle liberally with pepper to taste, and add more salt if desired. Serve
at once.

Serves 4.

country : Italy
course : primo piatto (first course)

source : Italy : The Vegetarian Table / Julia della Croce



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SABANIKHIYAT (TURNOVERS, WITH SPINACH FILLING)

PASTRY
1 kg flour
1 tablespoon active dried yeast
½ cup oil

FILLING
1 kg spinach
2 onions
2 tablespoons lemon juice
2½ cups oil
salt

Cream yeast in warm water and leave to bubble in warm place. Sift flour with
salt, add yeast, ½ cup oil and enough water to give dough a stiff
consistency. Knead thoroughly, and allow to rise in warm place for 1 hour.
Rinse spinach leaves and drain thoroughly in colander, then chop finely.
Sprinkle with salt and rub, squeezing out the juice. Rinse, and pat dry.
Chop onion very fine, sprinkle with salt, rub, rinse, then add to spinach.
Stir in lemon juice and 2 cups oil and mix thoroughly. Roll out dough thinly
and cut out in round shapes about 10 cms in diameter. Place a spoonful of
spinach in center of each round, wet the edges with water and lift the
pastry on three sides and press together to form pyramid. Lightly brush with
oil and bake in preheated moderate oven for 15 - 20 minutes, until crisp and
golden.

country : Egypt
course : mezze

source : Egyptian Cooking : A Practical Guide / Samia Abdennour



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I recently visited a website at:

http://www.dietamediterranea.com/thepasta.htm

That site states that pasta should be cooked using kitchen fatted salt.  Does
anyone know what fatted salt is?

thanks.

Ora

Melitzanakia Toursi ( stuffed pickled eggplant)

2 to 21/12 lbs baby or small eggplant ( nomore than 3-4
incheslong ) 4 c strong red or white wine vinegar ( not balsamic)
Salt
Celery Ribs w/leaves 3-4 diced carrots 3-5 garlic cloves, finely
chopped crushed red pepper or black peppercorns to taste 1/4 c
chopped parsley olive oil
Remove stems from eggplants and make 2-3 cuts lengthwise in
each eggplant.
Bring to a boil enough water to cover the eggplant, 1 cup of
vinegar, & 2-3
T salt. Drop in egglant & simmer 3-5 mins, till softened. Remove
pot from  heat, rinse, &drain. Let cool.
Drop celery ribs into boiling water for 1-2 mins., just to soften.
Drain &  slit celery lengthwise into strips the thickness of a strand
of wood.
Mix carrot, garlic, pepper, & parsley. Taking one eggplant at a time,
carefully fill slit w/ carrot mixture. Wrap w/ soft celery strands,
and  secure closed. Place upright in a large airtight,sterilized jar,
and cover w/  remaining 3 cups of vinegar. Pour enough oliveoil to
form a seal of about 1  1/2 inches of oil at the top of the jar.
Store in a cool dry place for 1-2  weeks before you eat them.
Eggplant is in season at the late  summer/early fall time of the
year.

SHRIMP SCAMPI

1 cup basmati rice
1 teaspoon salt plus more to taste
1 pound large shrimp, in or out of the shell
3 tablespoons olive oil
3 large cloves garlic
Freshly ground black pepper
1/2 lemon
1/4 cup dry white wine
4 sprigs parsley, preferably flat leaf variety
1 tablespoon butter

1)While the hot-water tap runs, put the rice in a 2-quart saucepan.
Add 2 cups hot tap water and 1 teaspoon salt.  Cover and bring to
a
boil over high heat, then reduce the heat to low and cook for 10
minutes.  Turn the heat off and keep covered until ready to serve.
(Or put the rice, 2 cups hot water, and 1 teaspoon salt in a 2-
quart
microwave-safe container.  Cover and put in a microwave oven on
high
power for 10 minutes.  Keep covered until ready to serve.)

2)Meanwhile, if using shrimp in the shell, peel the shrimp but leave
the tails on.  Put the olive oil in a 12-inch skillet over medium-low
heat.  Peel and chop the garlic.  Add the garlic and cook, stirring,
for 1 minute.

3)Add the shrimp to the skillet, increase the heat to medium, and
cook
for 2 minutes on one side.  While the shrimp cook, season them
with
salt and pepper to taste.  Juice the lemon half.  Turn the shrimp
over
and cook for 1 minute.  Then add the lemon juice and wine to the
skillet.  Raise the heat to high and cook for 2 minutes, stirring to
mix well.  Chop the leaves of the parsley and cut the butter into 4
pieces.

4)Add the parsley and the butter to the skillet.  Stir just until the
butter is melted and incorporated, giving the sauce a creamy
texture.
Remove from the heat and serve with the rice.

QUICK SEAFOOD PAELLA

1 tbsp sunflower oil
1 onion, finely chopped
1 red pepper, seeded and sliced
2 garlic cloves, finely chopped
230 g can chopped tomatoes
1 tsp turmeric
300 g / 10 oz long grain rice
1.3 litres / 2Ÿ pints vegetable stock
450 g bag frozen mixed seafood (prawns, mussels and squid rings),
thawed
175 g / 6 oz green beans, halved
handful of chopped fresh parsley
1 lemon, cut into wedges

Heat the oil in a large frying pan and cook the onion and pepper
for 5
minutes until softened but not brown. Stir in the garlic, tomatoes
and
turmeric and cook for 1 minute more, stirring occasionally.
Tip in the rice and cook for 1 minute, stirring to coat the grains.
Pour in
the stock, stir well and bring to the boil, then simmer uncovered
for 8
minutes, stirring occasionally, until the rice is almost cooked and
most of
the stock has been absorbed. Add the seafood and beans and cook
for 3 - 4
minutes more. Stir in the parsley; season. Serve straight from the
pan with
lemon wedges.

Serves 4

Perfect Pesto
-------------

The Italians call it pesto, but you can also call it pistou, as they do
in
France. There it is used in Pistou Soup, a kind of French
minestrone with a
dollop of pistou. Either word roughly translates into "paste" and
both
translate into a great sauce for pasta. No matter what you call it
though,
it's still made with basil, olive oil, garlic, pine nuts, and cheese. Or
is
it? There are probably as many pesto recipes as there are
cookbooks and
cooks. And that's what makes it so interesting, you can add any
type of nut
or hard cheese in lesser or greater amounts to suit your tastes.
Pesto is one
recipe so simple you really can't goof it up.

Pesto is often served tossed in pasta. Whip up some pesto, get a
little pasta
cooking, thin a few tablespoons of pesto with hot pasta water, toss
in the
pasta, stir, and you have dinner in a flash. Sprinkle the pasta with
some
grated Romano cheese and toasted pine nuts. To round out the
meal make a
quick salad topped with a little chopped basil.

But let's not get stuck on basil pesto. We can make pesto from
parsley as
well. I've even seen oregano and walnut pesto. Parsley pesto has
become one
of our favorites for pasta and barbecued chicken. Yes, barbecued
chicken.
Let's take a look at basil and parsley, the main ingredients and
flavor
profile in our pesto recipes.


CHICKEN IN A GARLIC, HERB AND OLIVE SAUCE

preparation / cooking : 15 / 25 minutes
Use a heavy-based frying pan for this catalan dish to allow the
sauce to
combine and reduce as it should.

225 ml / 8 fl oz olive oil
2 small chickens, about 1.3 kg / 3 lb each in weight, each cut
into 8 pieces
(skin left on)
6 garlic cloves, peeled
1 tbsp fresh thyme leaves
3 bay leaves
300 ml / ó pint dry white wine
12 manzanilla green olives
mashed potato and frisee salad, to serve

Heat the oil in a deep frying pan, then fry the chicken over a high
heat for
about 5 minutes on each side until browned.
Add the garlic, thyme and bay leaves, then add the wine - take care
as it
will splutter so put the lid on quickly. Reduce the heat and simmer,
covered, for 15 - 20 minutes until the chicken is tender (see tip).
Season
with salt. Stir in the olives and serve with mash and salad.

Serves 6

BRAISED BEEF WITH ALMONDS, PRUNES AND APRICOTS
preparation / cooking : 40 minutes / 1 hour 10 minutes

A dish from Catalonia

2 garlic cloves
3 tbsp chopped fresh parsley
1.3 kg / 3 lb piece of beef topside
2 tbsp plain flour, for coating
3 tbsp olive oil
1 medium onion, chopped
3 fresh thyme sprigs
200 ml / 7 fl oz white wine
1 large tomato, chopped
85 g / 3 oz toasted blanched almonds, coarsely ground
10 ready-to-eat dried prunes
10 ready-to-eat dried apricots
mashed potato and green salad, to serve

Pound the garlic and parsley in a pestle and mortar, then press all
over the
meat. Season with salt and lightly pat the flour on top to evenly
coat.
Heat the olive oil in a large casserole dish and brown the meat.
Stir in the
onion, thyme and wine and cook over a medium heat for 10
minutes, stirring
often. Stir in the tomato and ground almonds. Cover and cook over
a low to
medium heat for 1 hour 30 minutes.
Stir in the prunes and apricots and cook for a further 15 minutes,
covered,
until the meat is very tender and the sauce is thickened. (If the
sauce is
too thin, remove the beef and reduce the sauce a little over
medium heat.)
Put the beef on a warm serving plate and spoon the sauce around.
Serve with
mashed potato and a green salad.

Serves 6

INSALATA DI CARCIOFI BOLLITI CON LIMONE
(BOILED LEMON AND ARTICHOKE HEART SALAD)

4 organic, thick-skinned lemons
6 small or 4 large artichokes with their stems
Maldon salt
freshly ground black pepper
150 g (5 oz) almonds, toasted
4 tablespoons soft raw honey
juice of 2 lemons
120 ml (4 fl oz) extra virgin olive oil
2 tablespoons fresh thyme leaves

Wash the lemons thoroughly, and put 3 of them whole into a small saucepan.
Cover with water and add 100 g (4 oz) Maldon salt. Cover with the lid turned
upside down so that the handle keeps the lemons below the surface of the
water. Otherwise the lemons will float and not cook properly. Boil for 20
minutes. The lemons will become soft; the skin should easily be pierced with
a fork. Drain and cool.
In boiling salted water, to which you have added the halved remaining lemon,
cook the artichokes for 20 minutes or until one of the central leaves will
come away with a little give. Drain and cool. Pull away the tough outer
leaves, trim the stalks of string and fibre, and cut away the choke if there
is any. Cut the hearts in halves, or quarters if they are large. Put in a
salad bowl and season with salt and pepper.
Cut the boiled lemons in half and scoop out and discard the pulp and inner
segments. Cut the soft skins into quarters and add to the artichoke hearts
with the almonds.
Mix the honey with the lemon juice, then add the olive oil. Season and pour
over the artichokes. Stir in the thyme.

For 6

country : Italy

Esther Westerveld  send some really good recipies from Spain, it's the
mediterranean cooking rim so here they are

SPANISH TORTILLA

This is best eaten warm or at room temperature, and can be served for lunch,
supper, or even cut into small pieces and served as tapas.

200 ml / 7 fl oz olive oil
500 g / 1 lb 2 oz potatoes, peeled, rinsed and thinly sliced
2 onions, sliced
6 eggs
1 tbsp chopped fresh parsley
green salad, to serve

Heat all but two tablespoons of the oil in a deep non-stick 23 - 25 cm / 9 -
10 in frying pan. Add the potatoes and onions and cook over a medium heat
for about 15 minutes until tender, but not brown - let the potatoes stew in
the oil rather than deep fry. Drain the potatoes in a metal colander, then
season with salt.
Beat the eggs lightly in a large bowl, then mix in the potatoes, onions,
parsley, and salt and pepper, stirring with a fork.
Add the two tablespoons of oil to the frying pan and, when hot, spoon in the
egg mix and cook for about 10 minutes until just setting. Dont overcook as
the eggs should be a little runny inside.
Cover the frying pan with a large plate, holding it down firmly with the
flat of your hand, then carefully turn the pan upside down so the omelette
turns out on to the plate. Slide the inverted omelette back into the pan and
cook for 5 minutes. Serve hot or at room temperature with a green salad.

Serves 4

SEAFOOD PASTA

This originated in the Alicante town of Gandia in Mediterranean Spain, where
the rice of a traditional fish and shellfish dish was substituted for the
pasta brought to Spain by the Arabs.

100 ml / 3+APM- fl oz olive oil
300 g / 10 oz cleaned squid, cut into rings, plus tentacles
350 g / 10 oz monkfish, cut into chunks
2 garlic cloves, chopped
1 large tomato, skinned and finely chopped
+APM- tsp paprika or pimenton
18 raw tiger prawns in their shells
300 g / 10 oz spaghetti, broken in half
1.7 litres / 3 pints hot fish stock

PICADA
2 garlic cloves, peeled
3 tbsp chopped fresh parsley

Heat the oil in a paella or wide pan, then cook the squid and monkfish for 5
minutes. Stir in the garlic, tomato, paprika and a little salt and cook
gently for 5 minutes more. Add the prawns and mussels and simmer for 3 - 4
minutes. Add the pasta and stock, bring to the boil and simmer, uncovered,
for about 10 minutes until the pasta is cooked. Skim off any scum with a
slotted spoon.
Meanwhile, make the picada: in a pestle and mortar, pound together the
garlic and parsley. Stir the picada into the paella pan, then grill for 5
minutes to slightly crisp the surface.

Serves 6

CHICKEN IN A GARLIC, HERB AND OLIVE SAUCE

Use a heavy-based frying pan for this catalan dish to allow the sauce to
combine and reduce as it should.

225 ml / 8 fl oz olive oil
2 small chickens, about 1.3 kg / 3 lb each in weight, each cut into 8 pieces
(skin left on)
6 garlic cloves, peeled
1 tbsp fresh thyme leaves
3 bay leaves
300 ml / +APM- pint dry white wine
12 manzanilla green olives
mashed potato and frisee salad, to serve

Heat the oil in a deep frying pan, then fry the chicken over a high heat for
about 5 minutes on each side until browned.
Add the garlic, thyme and bay leaves, then add the wine - take care as it
will splutter so put the lid on quickly. Reduce the heat and simmer,
covered, for 15 - 20 minutes until the chicken is tender (see tip). Season
with salt. Stir in the olives and serve with mash and salad.

Serves 6

preparation / cooking : 15 / 25 minutes

country : Spain

BRAISED BEEF WITH ALMONDS, PRUNES AND APRICOTS

A fascinating dish from Catalonia that combines the richness of dried fruit
and nuts with other traditional Mediterranean ingredients like wine,
tomatoes and parsley.

2 garlic cloves
3 tbsp chopped fresh parsley
1.3 kg / 3 lb piece of beef topside
2 tbsp plain flour, for coating
3 tbsp olive oil
1 medium onion, chopped
3 fresh thyme sprigs
200 ml / 7 fl oz white wine
1 large tomato, chopped
85 g / 3 oz toasted blanched almonds, coarsely ground
10 ready-to-eat dried prunes
10 ready-to-eat dried apricots
mashed potato and green salad, to serve

Pound the garlic and parsley in a pestle and mortar, then press all over the
meat. Season with salt and lightly pat the flour on top to evenly coat.
Heat the olive oil in a large casserole dish and brown the meat. Stir in the
onion, thyme and wine and cook over a medium heat for 10 minutes, stirring
often. Stir in the tomato and ground almonds. Cover and cook over a low to
medium heat for 1 hour 30 minutes.
Stir in the prunes and apricots and cook for a further 15 minutes, covered,
until the meat is very tender and the sauce is thickened. (If the sauce is
too thin, remove the beef and reduce the sauce a little over medium heat.)
Put the beef on a warm serving plate and spoon the sauce around. Serve with
mashed potato and a green salad.

Serves 6

preparation / cooking : 40 minutes / 1 hour 10 minutes

country : Spain
STEW OF BEANS, GREEN PEPPERS AND CHORIZO

In north Spain this dish is cooked at the end of spring with young freshly
poddedbeans, known as pochas. Good quality haricot beans are equally
delicious.

500 g / 1 lb 2 oz haricot beans, soaked overnight and washed
1 onion, chopped
1 leek, chopped
1 small carrot, chopped
1 fresh green choricero pepper, seeded and chopped
1 garlic clove
1 bay leaf
2 tbsp olive oil
140 - 175 g / 5 - 6 oz chorizo sausage, sliced

Put the haricot beans, onion, leek, carrot, pepper, garlic clove, bay leaf
and half the oil in a large deep pan or earthenware pot. Add enough water to
come 2.5 cm / 1 in above the beans. Bring to the boil, reduce the heat and
simmer gently, covered, for about 1+APM- hours until the beans are tender. Stir
occasionally and add some more cold water (not hot) if necessary during
cooking - the finished stew should have a soupy consistency. Season with
salt and pepper to taste.
Heat the rest of the olive oil in a small frying pan, then fry the chorizo
for 2 - 3 minutes until crisp. Serve the stew scattered with chorizo and
drizzled with oil.

Serves 4

preparation / cooking : 10 minutes / 1+APM- - 2 hours

country : Spain

QUICK SEAFOOD PAELLA

1 tbsp sunflower oil
1 onion, finely chopped
1 red pepper, seeded and sliced
2 garlic cloves, finely chopped
230 g can chopped tomatoes
1 tsp turmeric
300 g / 10 oz long grain rice
1.3 litres / 2¼ pints vegetable stock
450 g bag frozen mixed seafood (prawns, mussels and squid rings), thawed
175 g / 6 oz green beans, halved
handful of chopped fresh parsley
1 lemon, cut into wedges

Heat the oil in a large frying pan and cook the onion and pepper for 5
minutes until softened but not brown. Stir in the garlic, tomatoes and
turmeric and cook for 1 minute more, stirring occasionally.
Tip in the rice and cook for 1 minute, stirring to coat the grains. Pour in
the stock, stir well and bring to the boil, then simmer uncovered for 8
minutes, stirring occasionally, until the rice is almost cooked and most of
the stock has been absorbed. Add the seafood and beans and cook for 3 - 4
minutes more. Stir in the parsley; season. Serve straight from the pan with
lemon wedges.

Serves 4

463 kcal per serving
preparation : 30 minutes

course : main course

source : BBC Good Food june 1999



Bezoek mijn homepage op http://www.xs4all.nl/~westher
Word lid van mijn e-groep op
http://groups.yahoo.com/group/AFRIKAANSErecepten

TZIYEROSARMAS ( pluck stuffed dolma) Macedonia-Greece

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

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

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

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

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

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


WHAT ABOUT SOME  AUBERGINE (EGGPLANT) RECIPIES

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

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

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


AUBERGINE WITH LENTILS  (Egypt)

Serving : 6
Categories : Vegetarian Vegetables


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


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

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

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

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

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


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

Dolmas -veg

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

First part same as above

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


TORTILLA POBLANA (SPANISH  PAYSANT OMELETTE)

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

SPANISH SAFFRON CHICKEN

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

BAKLAVA WITH CREAM FILLING (MUHALLEBILI BAKLAVA) Lebanon


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

Helena wrote
>DATE: Tue, 27 Feb 2001 06:36:53 -0000
>SUBJECT: Turkish Pizza
>
>I just had Turkish Pizza yesterday served with salad and
>fresh lemon juice - but does anyone have the recipe for
>them, I wonder. Or perhaps for something other like it?
>
>Helena, DK.


This pizza is armenian or lebanese and called lahmajoun
here is the recipe and lots of others

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 .

ARMENIAN RICE ( Rice with noodles in chicken broth)

(Serves 2-3)

4 Tbsp    butter,1 cup     uncooked rice,2 oz      small egg noodles, 2 cups
chicken stock, basil

Melt butter in large saucepan,  add  egg  noodles,  and cook until browned.Add
rice, stir to coat with butter. Cook on medium  high heat for 1 minute. Add
chicken stock, and optional basil, and stir to mix. Reduce heat, cover, and
cook  for  25-30  minutesuntil  rice  is  done.   Remove  from heat and
letstand, covered, for 5 minutes before serving. You can use bolghour (
cracked wheat) instead of rice



Domatokeftedes (Greece Santorini, 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.


Spinach Pie ( no phyllo ) Greece

1/2 cups green onions, chopped 1 TB. Butter 1 pkg. spinach (chopped) 1 cup
feta cheese  1 cup milk 1/2 cup all purpose flour or ( better ) bolghour (
cracked wheat) 3 eggs  1/4 Ts pepper 3 TB parmesan cheese (grated)  a dash of
nutmeg powder or all spice
Cook onions in butter. Mix in spinach breboiled and very well draind. In
greased dish layer spinach and  feta. Put all the other ingredients in blender
and mix well. Pour over  casserole. Bake at 350 for about 35 minutes.

Mutton Ragout (bedouin-israel)

1/4 kilo whole chickpeas  1 leg of mutton, about 2 kilos  1/4 kilo fatty
pastrami, cut in thick squares  1/4 cup chicken fat  1 large onion, chopped 4
medium tomatoes, skinned, seeded and chopped 2 cloves garlic, chopped  2
cloves garlic, chopped  1/2 tsp. each thyme and basil 2 bay leaves  salt and
pepper to taste  1 cup sweet white wine  1 cup breadcrumbs
In a large amount of lightly salted water, soak the chickpeas overnight. Drain
well and cook in lightly salted water until the chickpeas are nearly soft.
Cut the mutton off the bone and cut into thick squares. Cut the pastrami into
thick squares as well.
In a large heavy saucepan melt the chicken fat and in this saute the onions
until they are translucent. Add the mutton and pastrami slices and brown well
on both sides. Add the tomatoes, garlic, thyme, basil, bay leaves and salt and
pepper to taste. Pour over the wine, rapidly bring to the boil and immediately
lower the flame, cover the skillet and simmer very gently until the meat is
tender (about 2 hours).
When the mutton is nearly ready transfer the mixture to an ovenproof
casserole, add the chickpeas, correct the seasoning and sprinkle over with the
breadcrumbs on the top. Place in a slow oven until a slight crust has formed
on the top (about 1 hour). Serve hot.

SAMAK BI TAHEENI  LIBAN

1 fish weighing about 2 lbs.  1 1/2 cups taheeni (sesame oil)  1 1/2 CupS
chopped onion  1 cup olive oil  3/4 Cup lemon juice  1 1/4 tsp. salt
Water
Clean and salt fish. Refrigerate for several hours. Allow it to return to room
temperature, sprinkle with olive oil and bake in moderate oven until flesh
seems to flake apart easily under a fork.
Meanwhile fry onions in olive oil until yellow. Beat lemon juice and water
slowly into the taheeni, adding more lemon juice to taste if necessary. The
taheeni sauce will become very creamy. Mix onions into sauce, pour over the
baked fish and return it to the oven. Bake about 20 minutes in moderate oven.
Some of the sauce will be absorbed into the fish and the onions will be very
well cooked. Serve this dish cold.

FATEH MAGDOUS  Syria

1. 8 medium size aubergines, peeled and cut into medium size pieces  2. 200
grams of minced meat  3. 3 cups of yogurt  4. 1 cup of cooking oil  5. 2
tablespoons of tomato paste  6. 1 teaspoon crushed garlic.  7. 1 big onion
thinly chopped  8. 3 table spoons tahina paste.  9. 2 loafs of bread, cut into
small squares and toasted.*  10. Pinch of salt
Bread can toasted either in the oven, or fried in hot vegetable oil. This is
optional.

1. In a cooking pan, heat little oil, add minced meat, chopped onions with
salt and spices and stir until cooked.  2. Boil 3 cups of water and add tomato
paste.  3. Deep fry cut aubergines in a preheated oil util brown, and add to
the boiling water and tomato paste, leave to boil for 10 minutes.  4. Mix
yogurt with tahina paste, garlic.  5. Put toasted bread in the bottom of
serving dish, put on top a layer of the aborigines mixture, then another layer
of yogurt mixture, and sprinkle with fried minced meat and onion mixture and
serve hot.


Fried Goats' Gheese ISRAEL

1/4 cup olive oil 2 cloves garlic, sliced 125 grams kasseri cheese or other
hard, salty goats' cheese
Heat the oil in a heavy skillet and in this saute the garlic until it is
lightly browned.
Remove the garlic with a slotted spoon and discard.
Cut the cheese into squares about 5 centimeters on each side and about 1
centimeter thick.
Place the slices in the hot oil and cook, turning once, until the exterior of
the cheese is almost but not fully melted.
Remove with a slotted spoon and serve hot as an appetizer, garnished with
lemon wedges.

Helena wrote
>DATE: Tue, 27 Feb 2001 06:36:53 -0000
>SUBJECT: Turkish Pizza
>
>I just had Turkish Pizza yesterday served with salad and
>fresh lemon juice - but does anyone have the recipe for
>them, I wonder. Or perhaps for something other like it?
>
>Helena, DK.
This pizza is armenian or lebanese and called lahmajoun
here is the recipe and a lot others
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 .

ARMENIAN RICE ( Rice with noodles in chicken broth)

(Serves 2-3)

4 Tbsp    butter,1 cup     uncooked rice,2 oz      small egg noodles, 2 cups
chicken stock, basil

Melt butter in large saucepan,  add  egg  noodles,  and cook until browned.Add
rice, stir to coat with butter. Cook on medium  high heat for 1 minute. Add
chicken stock, and optional basil, and stir to mix. Reduce heat, cover, and
cook  for  25-30  minutesuntil  rice  is  done.   Remove  from heat and
letstand, covered, for 5 minutes before serving. You can use bolghour (
cracked wheat) instead of rice



Domatokeftedes (Greece Santorini, 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.


Spinach Pie ( no phyllo ) Greece

1/2 cups green onions, chopped 1 TB. Butter 1 pkg. spinach (chopped) 1 cup
feta cheese  1 cup milk 1/2 cup all purpose flour or ( better ) bolghour (
cracked wheat) 3 eggs  1/4 Ts pepper 3 TB parmesan cheese (grated)  a dash of
nutmeg powder or all spice
Cook onions in butter. Mix in spinach breboiled and very well draind. In
greased dish layer spinach and  feta. Put all the other ingredients in blender
and mix well. Pour over  casserole. Bake at 350 for about 35 minutes.

Mutton Ragout (bedouin-israel)

1/4 kilo whole chickpeas  1 leg of mutton, about 2 kilos  1/4 kilo fatty
pastrami, cut in thick squares  1/4 cup chicken fat  1 large onion, chopped 4
medium tomatoes, skinned, seeded and chopped 2 cloves garlic, chopped  2
cloves garlic, chopped  1/2 tsp. each thyme and basil 2 bay leaves  salt and
pepper to taste  1 cup sweet white wine  1 cup breadcrumbs
In a large amount of lightly salted water, soak the chickpeas overnight. Drain
well and cook in lightly salted water until the chickpeas are nearly soft.
Cut the mutton off the bone and cut into thick squares. Cut the pastrami into
thick squares as well.
In a large heavy saucepan melt the chicken fat and in this saute the onions
until they are translucent. Add the mutton and pastrami slices and brown well
on both sides. Add the tomatoes, garlic, thyme, basil, bay leaves and salt and
pepper to taste. Pour over the wine, rapidly bring to the boil and immediately
lower the flame, cover the skillet and simmer very gently until the meat is
tender (about 2 hours).
When the mutton is nearly ready transfer the mixture to an ovenproof
casserole, add the chickpeas, correct the seasoning and sprinkle over with the
breadcrumbs on the top. Place in a slow oven until a slight crust has formed
on the top (about 1 hour). Serve hot.

SAMAK BI TAHEENI  LIBAN

1 fish weighing about 2 lbs.  1 1/2 cups taheeni (sesame oil)  1 1/2 CupS
chopped onion  1 cup olive oil  3/4 Cup lemon juice  1 1/4 tsp. salt
Water
Clean and salt fish. Refrigerate for several hours. Allow it to return to room
temperature, sprinkle with olive oil and bake in moderate oven until flesh
seems to flake apart easily under a fork.
Meanwhile fry onions in olive oil until yellow. Beat lemon juice and water
slowly into the taheeni, adding more lemon juice to taste if necessary. The
taheeni sauce will become very creamy. Mix onions into sauce, pour over the
baked fish and return it to the oven. Bake about 20 minutes in moderate oven.
Some of the sauce will be absorbed into the fish and the onions will be very
well cooked. Serve this dish cold.

FATEH MAGDOUS  Syria

1. 8 medium size aubergines, peeled and cut into medium size pieces  2. 200
grams of minced meat  3. 3 cups of yogurt  4. 1 cup of cooking oil  5. 2
tablespoons of tomato paste  6. 1 teaspoon crushed garlic.  7. 1 big onion
thinly chopped  8. 3 table spoons tahina paste.  9. 2 loafs of bread, cut into
small squares and toasted.*  10. Pinch of salt
Bread can toasted either in the oven, or fried in hot vegetable oil. This is
optional.

1. In a cooking pan, heat little oil, add minced meat, chopped onions with
salt and spices and stir until cooked.  2. Boil 3 cups of water and add tomato
paste.  3. Deep fry cut aubergines in a preheated oil util brown, and add to
the boiling water and tomato paste, leave to boil for 10 minutes.  4. Mix
yogurt with tahina paste, garlic.  5. Put toasted bread in the bottom of
serving dish, put on top a layer of the aborigines mixture, then another layer
of yogurt mixture, and sprinkle with fried minced meat and onion mixture and
serve hot.


Fried Goats' Gheese ISRAEL

1/4 cup olive oil 2 cloves garlic, sliced 125 grams kasseri cheese or other
hard, salty goats' cheese
Heat the oil in a heavy skillet and in this saute the garlic until it is
lightly browned.
Remove the garlic with a slotted spoon and discard.
Cut the cheese into squares about 5 centimeters on each side and about 1
centimeter thick.
Place the slices in the hot oil and cook, turning once, until the exterior of
the cheese is almost but not fully melted.
Remove with a slotted spoon and serve hot as an appetizer, garnished with
lemon wedges.