OLIVE OIL DISHES

Olive Oil Dishes

STUFFED ARTICHOKES IN OLIVE OIL

Ingredients:

8 Medium Artichokes

1 Tablespoon Flour

1 Lemon (Juice)

4 Glasses Of Water

1 Teaspoon Salt

1 Large Tomato

For The Filling:

1 Glass Olive Oil

6 Medium Onions

1 Tablespoon Pistachio Nuts (Suitable For Stuffing)

1/2 Glass Rice

1 Teaspoon Salt

1 Teaspoon Sugar

1 Teaspoon Allspice

1 Teaspoon Black Pepper

3 Glasses Of Water

1/2 Bunch Parsley

1/2 Bunch Dill

1/2 Bunch Mint

Cut off the stalk and the leaves of of the artichokes. Slice tomatoes in circles. Put flour, lemon juice and salt into a pan and bring to boil, place the artichokes in boiling water,wait for 5 minutes. Remove the water and line them up on a tray. Put the boiling water into a bowl and put aside.

For the filling:

Let the rice stand in warm water for half an hour. Wash and drain. Slice onions thinly. Chop the parsley, dill and mint. Heat the olive oil in a frying pan, put onions and pistachio nuts in, stir frequently until the onions are sauteed and pistachio nuts turn golden. Add rice, salt, allspice and black pepper and saute for 5 minutes while stirring. Add water and cook until the rice absorbs the water. Remove the pan from heat, add parsley, dill and mint, mix them all together.

Stuff the artichokes with the prepared filling, pour the artichoke water over. Place tomato slices in between the artichokes. Put the tray on the oven and cook for 20 minutes at high temperature. Remove from the oven and allow to cool. After cooling, place in the refrigerator and leave to stand there for a few hours.The dish will be ready to serve.

STUFFED GREEN PEPPERS IN OLIVE OIL

Ingredients:

800 Gr. Green Peppers (Suitable For Stuffing)

1/4 Glass Olive Oil

1 Glass Of Water

For The Filling:

1 Glass Rice

7 Meduim Onions

2 Small Tomatoes

3/4 Glass Olive Oil

2 Tablespoons Currants

1 Tablespoon Pine Nuts

1/2 Bunch Mint

1 Bunch Dill

1 Teaspoon Spices, Sugar, Salt

1/2 Glass Water

1 Teaspoon Black Pepper

Allow the rice to stand in hot water until the water cools. Then drain the rice and wash several times. Put 3/4 glass olive oil, chopped onions and 1 teaspoon salt in a pan and saute until the color of the onions change. Add rice and saute for 10 more minutes. Add water, chopped tomatoes, currants, pine nuts, black pepper, spices, sugar, mint and dill, cook for 15 minutes and remove from heat. Cut off the tops of peppers to from lids and remove all seeds. Stuff the peppers ( but not too stiff ), replace the lids and line in a pan, the lids facing up. Add water, olive oil and salt and cook for about 50 minutes. Remove from heat, and serve when cold.

STUFFED WINE LEAVES IN OLIVE OIL

Ingredients:

1/2 Kg. Wine Leaves Picked In Brine

1/2 Kg. Rice

7 Medium Onions

1 1/2 Glasses Olive Oil

4 Glasses Water

2 Tablespoons Currants

2 Tablespoons Pine Nuts

1 Bunch Dill

1 Bunch Parsley

Salt, Black Pepper And Spices

Place the wine leaves in boiling water to remove the salt. Put 1/2 glass olive oil and chopped onions into a pan and saute over moderate heat while stirring with a wooden spoon, add washed rice and continue to stir. Add water, spice, salt, chopped parsley and dill, black pepper, currants and pine nuts. Pour in 1/2 glass olive oil and cook gently while still stirring. Put aside to cool. Cut off the stalks of the leaves and place stalks at the buttom of the pan , over these, put one layer of wine leaves. Place 1/2 tablespoon of the filling on each leaf, roll and line up in the pan. After all the leaves are stuffed, cover the entire surface with a layer of leaves and pour water, the remaining olive oil and lemon juice over and cook on moderate heat. When the leaves become tender remove from heat, and put on a serving plate. Decorate the plate with lemon slices, and serve .

BRAISED EGGPLANT WITH TOMATOES

Ingredients

3 md Eggplant; (about 1 lb. ea.)

4 tb Salt

2 ts Salt

6 md Onion; peeled, sliced 1/8

5 md Tomato; fresh, ripe, peeled,

1/2 c Olive oil

6 lg Garlic cloves; peeled

2 tb Parsley; finely chopped,

With a sharp knife, cut off the stem and peel each eggplant lengthwise, leaving 4 evenly spaced 1 inch wide strips of peel intact. Slicing between the strips, cut each one in half. Cut side up, make three or four 4 inch long lengthwise slashes through the

thickest part of each half, spacing the slashes about 1 inch apart. Sprinkle the eggplants with 1 tablespoon of salt and arrange them in two or three layers in a large flat bowl or pan. Pour in enough cold water to cover them by 1 inch, weight with a heavy casserole, and let the eggplants rest at room temperature for at

least 30 minutes. Meanwhile, drop the onion rings into a large

colander set in a deep plate. Sprinkle the onions with 3 tablespoons of the salt, turning them about with a spoon to coat them evenly. Let stand at room temperature for at least 30 minutes, then rinse the onions under warm running water and squeeze them gently but completely dry. Place them in a bowl, add tomatoes and remaining 2 teaspoons of salt and toss together thoroughly. Pour 2 tablespoons of the oil into a heavy casserole large enough to hold the eggplants in one layer.

Drain the eggplants, rinse them under cold water and pat dry with paper towels. Arrange the eggplants cut side up in the casserole. Force as much of the onion-tomato mixture as possible into the slashes and spread the rest on top. Place a garlic clove on each eggplant half, and sprinkle them with the remaining 6 tablespoons of oil. Pour in a cup of water and bring

to boil over high heat. Reduce the heat to low and simmer covered for 1 hour and 15 minutes, or until the eggplants are tender. Cool the casserole to room temperature.To serve, arrange the eggplants in a large platter or individual serving plates, spoon the cooking juices around them and sprinkle with parsley.

FRIED EGGPLANTS, ZUCCHINI AND GREEN PEPPERS WITH YOGHURT

Ingredients

1250 Gr. Eggplants

3 Small Tomatoes

1500 Gr. Zucchini

6 Fat Green Peppers

1 1/2 Glasses Flour

1 Glass Water

Salt Sauce

250 Gr. Yoghurt

2 Tablespoons Salt

4 Cloves Of Garlic

Salt

Peel the eggplants in lengthwise strips at 1 1/2 cm intervals, then cut either in circles or in long slices. Sprinkle salt over and place the eggplants in salted water for half an hour to drain off the bitter taste. Squeeze each eggplant before putting into hot oil. Fry both sides, drain away excess oil and place on a serving plate. Cut tomatoes accross into halves, and place them in the frying pan along with the whole peppers. Cook for about 2 minutes until they are sauteed, remove from the pan and arrange the eggplants on the plate. Scrape the skin of the punpkins until their green parts can be seen, sprinkle with salt and leave aside for 1.5 hours. Put flour and water into a bowl and blend together. First place the zuccini in flour-water mixture and then into hot oil. Fry until both sides are golden. Place them with the eggplants and peppers. Mix water and yoghurt, pour over the fried vegetables ( if desired, crushed garlic can be added to the yoghurt).

GREEN LENTIL PILAKI

Ingredients

2 Cup Green Lentil

5 Cup Water

2 Medium Size Onion

2 Clove Garlic

2 Small Size Carrot

1 Large Size Potato

1 Tablespoon Tomato Paste

2 Teaspoon Salt

8 Tablespoon Olive Oil

1 Tablespoon Mint

1 Medium Size Lemon

Soak lentils overnight with 2 cups of water. Cook with 1 cup of water in a pressure cooker for 25 minutes. Set aside. Reserve liquid. Saute chopped onion in oil for 2-3 minutes in a large saucepan, stirring occasionally. Add tomato paste; mix well. Season with salt. Stir in lentils with reserved liquid, pared and cubed carrots and potato, curshed garlic, mixing thoroughly. Add 1 cup of hot water. Cover and simmer for 20 minutes or until vegetables are tender. Remove from heat. Sprinkle with crushed mint. Serve cold with lemon wedges.

KIDNEY BEAN PİLAKİ

Ingredients

Cranberry Or Pinto Beans 2 Cup

Water 6 Cup

Onion 2 Medium Size

Garlic 6 Clove

Carrot 2 Large Size

Potato 1 Large Size

Tomato Paste 1 Tablespoon

Parsley 3-4 Sprigs

Salt 2 Teaspoon

Olive Oil 8 Tablespoon

Sugar 1 Teaspoon

Lemon 1 Medium Size

Soak beans overnight with 2 cups of water. Cook with 2 cups of water in a pressure cooker for 25 minutes; drain. Set aside. Saute chopped onion in oil for 2-3 minutes in a large saucepan stirring occasionally. Add tomato paste; mix well. Season with salt and sugar. Stir in beans, pared and cubed carrots and potato, garlic cut in 2-3 pieces crosswise; mix thoroughly. Add 1 cup of hot water. Cover and simmer for 20 minutes or until vegetables are tender. Remove from heat; cool. Place in a serving plate. Garnish with parsley. Serve cold with lemon wedges.

CELERY ROOTS WITH OLIVE OIL

Ingredients

Celery 4 Small Size

Carrot 2 Medium Size

Onion 2 Medium Size

Potatoe 2 Medium Size

Salt 2 Teaspoon

Sugar 2 Teaspoon

Zeytinyai 8 Tablespoon

Lemon Juice 2 Tablespoon

Water (Hot) 1 Cup

Parsley 3-4 Sprigs

Remove tops of celery roots; pare. Scoop out in center with a small knife or a peeler, making a hole. Insert pared (or scraped) carrots through holes, to fit frmly. Slice celery roots into 1 cm (1/2 inch) thick slices. Sprinkle with lemon juice to prevent darkening. Place in a shaIlow saucepan. Cut onions into half. Slice into 1-2 mm thick slices. Cut potatoes into 2 1/2 cm (1 inch) cubes. Arrange onions and potatoes around celery roots. Sprinkle with rest of lemon juice, salt, and sugar. Add olive oil and hot water. Cover and simmer for 40-45 minutes or until tender; cool. Gamish with parsley before serving. Serve cold with lemon wedges.

LEEK WITH OLIVE OIL

Ingredients

Leek 5 Medium Size

Carrot 2 Large Size

Onion 1 Small Size

Rice 1/2 Teacup

Salt 1 1/2 Teaspoon

Sugar 1 Teaspoon

Olive Oil 8 Tablespoon

Water (Hot) 1 1/2 Cup

Lemon 1/2 Medium Size

Cut off tops and undesired green parts of leeks. Cut into 2-3 cm (1-1/2 inch) slices diagonally. Slice pared (or scraped) carrots into 1 cm (1/2 inch) thick pieces diagonally. Combine with finely chopped onions in a saucepan. Sprinkle rice over. Season with salt and sugar. Add olive oil and hot water. Cover and simmer for 30 minutes, or until tender. Remove from heat; cool. Garnish with parsley. Serve cold with lemon wedges.

FRESH BEANS WITH OLIVE OIL

Ingredients

Green Bean - -

Tomatoe 3 Medium Size

Garlic 3 Clove

Onion 2 Large Size

Salt 2 Teaspoon

Sugar 3 Teaspoon

Olive Oil 8 Tablespoon

Water (Hot) 1/4 Cup

Snap off ends of beans. Divide into 2 portions. Leave 1 portion whole. Cut remaining portion into 3-3 1/2 cm ( 1 1/2- 1 3/4 inch) long chunks. Place 1 whole tomato in center of a shallow saucepan. Arrange whole beans around tomato, side by side. Spread cut beans over. Sprinkle with garlic cloves. Top with thinly sliced onion and tomatoes. Season with salt and sugar. Add olive oil and hot water. Cover and simmer for 45-50 minutes or until tender. Remove from heat; cool. Turn up-side down on a serving plate: Serve cold.

CARROT WITH OLIVE OIL

Ingredients

Onion 2 Medium Size

Garlic 5 Clove

Carrot 9 Medium Size

Parsley 3-4 Sprigs

Rice 2 Tablespoon

Olive Oil 8 Tablespoon

Salt 1 1/2 Teaspoon

Sugar 1 Teaspoon

Water 1 Cup

Peel onions and garlic, wash. Cut onions into half. Slice into 1-2 mm thick slices. Crush garlics. Slice pared (or scraped) carrots into 1 cm (1/2 inch) thick pieces. Saute; onion in olive oil in a covered sauce- pan for 4-5 minutes. Add water, garlic, salt and sugar, boil. Add carrots. Sprinkle with rice. Cover and simmer for 25-30 minutes, or until tender. Remove from heat, place in a serving plate, garnish with parsley. Serve cold .

BROAD BEANS WITH OLIVE OIL

Ingredients

Fresh Broad Beans -

Dill 2/3 Bunch

Onions 2 Medium Size

Olive Oil 8 Tablespoons

Salt 2 Teaspoons

Lemon Juice 2 Tablespoon

Water 1 Cup

Sugar 2 Teaspoons

Wash broad beans and the dill. Snap off ends of beans and remove the coarse stems of the dill. Peel, wash and finely chop the onions. Place the oil and the onions in a saucepan and sautè for about 3-4 minutes, stirring occasionally. Add salt, lemon juice and water and leave to boil. Cut the broad beans into two cross wise, add to the pan and stir. Sprinkle with sugar and cook for 40 - 50 minutes until the beans are tender. Transfer to a serving dish. Chop the dill finely and sprinkle over the broad beans.

STUFFED EGGPLANT WITH OLIVE OIL

Ingredients

Eggplant 6 Medium Size

Olive Oil 8 Tablespoon

Onion 3 Large Size

Tomatoe 4 Medium Size

Parsley 1 Bunch

Garlic 10 Cloves

Sugar 1 Teaspoon

Salt 2 Teaspoon

Water (Hot) 3/4 Cup

Cut stems of eggplants leaving 2 1/2 cm (1 inch) long part uncut. Pare in stripes. Brown lightly on all sides in olive oit (or just saute in a covered pan for 15 minutes until tender). Remove from pan. Reserve drippings. Arrange egg plants in a baking dish side by side. Split each lengthwise with a tablespoon leaving 2 1/2 cm (1 inch) space unsplit on both ends. Set aside. Cut onions in half. Slice into 1 1/2-2 mm thick slices. Add to drippings. Saute for 2-3 minutes or until tender, stirring occasionally. Dice tomatoes, reserving one. Stir in onions. Simmer for 2 minutes. Blend in crushed garlic and fnely chop- ped parsley: mix. Season with salt and sugar. Fill eggplants with mixture. Cut reserved tomato into 6 wedges. Top eggplants with tomato wedges. Add hot water gradually from one corner of a baking dish. Cover with aluminium foil. Bake in a moderate oven for 40-45 minutes (or simmer over low heat for 50 minutes or until tender). Serve cold.

Vegetable Dishes

STUFFED GREEN PEPPERS WITH GROUND MEAT

Ingredients

500 gr. Green Peppers (suitable for stuffing)

2 Tablespoons Margarine

1 or 1/2 Glass Water

Filling

400 gr. Ground Meat (without any fat)

2 Tablespoons Margarine

2 Medium Onions

1/3 Glass Rice

2 Large Tomatoes

3/4 Glass Water

1 Bunch Chopped Dill

3 Teaspoons Salt

1/2 Teaspoon Black Pepper

Cut off the stalks and tops of approximately 12 peppers to form a lid and remove all seeds. Clean and wash insides of the peppers and leave aside. Put margarine and thinly sliced onions in a pan and saute until the color of the onion changes. Add 3/4 glass water and previously washed rice, and cover. Cook over moderate heat for about 10 minutes. Remove the pan from heat, add the ground meat, chopped dill, black pepper, 1 teaspoon salt and knead for about 5 minutes. Peel tomatoes, cut them into small pieces, add to the mixture and mix all ingredients . Stuff the peppers with this mixture, replace the lids of peppers and place in a pan. Add 2 tablespoons margarine, 2 teaspoons of salt and 1 or 1 1/2 glasses water, close the lid of the pan and cook for about 40-60 minutes on moderate heat, put into a serving dish and serve.

STUFFED EGGPLANT

Ingredients

6 Eggplants

400 gr. Ground meat

1/3 Glass Rice

2 Tablespoons Margarine

2 Onions

2 Tomatoes

1 Lemon (juice)

1/2 Tablespoon Salt

1 Bunch Parsley

1/2 Teaspoon Black Pepper

1 1/2 Glasses Water

Peel eggplants in lengthwise strips at 1 1/2 cm intervals. Depending on their sizes cut accross into either 2 or 3 pieces and remove the insides of each eggplant. Put margarine and chopped onions into a pan and saute until the onions are tender. Add pre-washed rice and 1 glass of water, close the lid and cook for about 10 minutes over moderate heat. Remove from heat, add ground meat, salt, black pepper, peeled- sliced-chopped tomatoes and chopped parsley, mixing all for about 5 minutes. Stuff the eggplants with this mixture, place in a pan and cover with a plate. Add 1 1/2 glasses water and lemon juice and cook over moderate heat for about 40-50 minutes. Remove from heat, place in a serving dish and serve.

STUFFED TOMATOES WITH GROUND MEAT

Ingredients

1600 gr. Tomatoes

3 Tablespoons Margarine

1 or 1/2 Glasses Water

Salt

Filling

400 gr. Lean Ground Meat

2 Tablespoons Cooking Fat

2 Medium Onions

1/3 Glass Rice

3/4 Glass Water

1 Bunch Chopped Dill

Salt

1/2 Teaspoon Black Pepper

Cut off the stalk end to form a lid, on approximately 12 same-sized tomatoes. Remove the inside of the tomatoes with a spoon and put into a separate bowl. Put cooking fat and thinly sliced onions in a pan, saute until the color of the onions change. Wash rice and add it to the onions, add water and close the lid of the pan and cook for about 10 minutes over moderate heat. Remove from heat, add ground meat , chopped dill, black pepper and 1/2 teaspoon salt, mix for about 5 minutes. Take the insides of only 5 of the tomatoes, chop small and add that to the filling and mix. Stuff the tomatoes, replace the lids and place in a pan. Add margarine, 1/2 teaspoon of salt and 1 1/2 glasses water; close the lid and cook on moderate heat for about 30-35 minutes. Place on a serving dish and serve.

STUFFED CHARD

Ingredients

250 gr. Ground Meat

1 Onion

3 Tablespoons Rice

Large Chard Leaves

Salt

Black pepper

Cut off the stalks of the chard leaves and put the leaves in boiling water, boil until tender. Drain the chard and leave aside. Knead ground meat, rice, grated onion, salt and black pepper together. Spread the chard leaves over a board, put a small amount of filling on each one and fold from both right and left, roll like a cigarette. Put 1 or 2 layers of chard leaves on the bottom of a pan, place the stuffed leaves on top, put enough water to cover with a plate, close the lid of the pan and cook on moderate heat. After cooking, put in a serving dish and serve while still hot. If desired, serve with plain yoghurt.

STUFFED VINE LEAVES WITH GROUND MEAT

Ingredients

500 Gr. Ground Meat

300 Gr. Wine Leaves (grape leaves)

3 Onions

1/3 Glass Rice

1 Tablespoon Margarine

1 Bunch Chopped Parsley

1 Lemon (Juice)

1/2 Tablespoon Salt

1/2 Teaspoon Black Pepper

Place wine leaves in boiling salted water. At the same time, place the margarine and chopped onions into another pan and saute until the onions are tender. Add 1 glass of water and washed rice. Cover and cook over moderate heat for about 10 minutes. Remove from heat add ground meat, salt, black pepper and chopped parsley, mix together for about 5 minutes. Take a small amount of this and place it on the hairy side of each wine leaf. Fold the leaf from both right and left, roll it like a cigarette and then place in a deep pan. After having stuffed all leaves, add enough water to cover up to the surface of the leaves. If desired add 1 tablespoon margarine and lemon juice and cook on moderate heat. When the leaves become tender, remove from heat and serve.

SPINACH WITH GROUND MEAT

Ingredients

2000 Gr. Spinach

3 Tablespoons Margarine

3 Medium Onions

200 Gr. Ground Meat

3 Glasses Water

1 1/2 Tablespoons Tomato Paste (Unsalted)

2 Tablespoons Rice

1 Teaspoon Salt

Cut the roots off the spinach and wash spinach several times. Place in boiling water and boil for 5 minutes. After boiling, drain the spinach by squeezing with the hands, then chop.

Put margarine and chopped onions into a pan, saute until the color of the onions change. Add ground meat and continue to saute until the meat simmers, while occasionally stirring. Add water or meat broth, salt, tomato paste, chopped spinach and rice. Cover the pan and cook until the rice becomes tender, then serve.

CHICK PEAS WITH MEAT

Ingredients

400 Gr. Chick Peas

250 Gr. Lamb (Cut Into Small Pieces)

3 Large Onions

4 Tablespoons Margarine

3 Large Tomatoes Or 2 Tablespoons Of Tomato Paste

5 Glasses Of Water Or Meat Broth

2 Red Peppers

1 Teaspoon Salt

Put margarine and chopped onions into a pan, saute for 5 minutes. Add meat and continue to saute until the meat simmers. Add the peeled and chopped tomatoes or the tomato paste, the red peppers, water or meat broth and salt. Cook for 45 minutes over low heat. drain the chick peas that were soaked overnight in water, and put in fast boiling water. Boil for about 30 minutes. Remove from heat and drain off the water. Add the chick peas to the cooking meat and cook over heat slightly less than moderate until the chick peas become tender. Place on a serving dish and serve.

STUFFED CABBAGE WITH GROUND MEAT

Ingredients

500 Gr. Ground Meat

3 Tablespoons Margarine

3 Large Onions

1/3 Glass Rice

1 Tablespoon Tomato Paste (Unsalted)

1500 Gr. Cabbage (Suitable For Stuffing)

6 Glasses Of Water

2 1/2 Tablespoons Salt

Black Pepper

Cut halfway into the cabbage and remove its center. Put 3 glasses of water and 2 tablespoons of salt into a pan. Put the cabbage (without its center) in the pan, close the lid and boil over high heat until leaves are soft. Take out the cabbage and let it cool. Remove the hard and veined parts, cut cabbage into pieces the size of a hand and leave aside. Place 1 tablespoon margarine and diced onions into a pan. Saute until the color of the onions change, then add 1 glass of water and the washed rice, cover and cook for 10 minutes over moderate heat. Remove from heat, add the ground meat. 1/2 tablespoon of salt and black pepper; mix together for about 5 minutes. Take small amounts of the filling and put it on the boiled cabbage pieces. Fold cabbage from both right and left, and roll like a cigarette, place each rolled cabbage piece into a pan. Put 2 tablespoons margarine, and tomato paste melted in 2 glasses of water in the same pan, cover with a plate then close the lid and cook over moderate heat for about 30-40 minutes. Place is a serving dish and serve.

CHARD MOUSAKKA

Ingredients

1 Kg. Chard Leaves

250 Gr. Ground Meat

2 Onions

1 1/2 Tablespoons Margarine

1 Glass Meat Broth

Salt

Black Pepper

Wash the chard leaves, drain them and put into a pan filled with hot water, add some salt and boil gently. After the color of the leaves change,drain and pour fresh cold water over the leaves. Drain once again and leave aside. Place margarine and grated onions into a pan and saute until the color of the onions changes. Add the ground meat and continue to saute while stirring. Spread 2 spoons of onions and margarine over the bottom of the pan, and place some of the chard leaves on top, spread only half of the remaining onions and margarine over the leaves, cover again with the rest of the leaves and spread the remaining half of the onions and margarine over the leaves. Sprinkle salt and black pepper, then pour the meat broth over and cook at moderate heat. After the chards are cooked and there is almost no water left in the pan, put on a plate and serve.

COULIFLOWER MOUSAKKA

Ingredients

1 Medium Couliflower

5 Tablespoons Margarine

3 Large Onions

200 Gr. Ground Meat

4 Glasses Water Or Meat Broth

2 Teaspoons Salt

For Blanching

16 Glasses Water

1 Lemon (Juice)

3 Tablespoons Salt

Put margarine and chopped onions into a pan, and saute until the color of the onions change. Add ground meat and continue to saute until the meat simmers, while occasionally stirring. Add water or meat broth and salt, cover and cook over low heat. Place water, lemon juice and salt into another pan and bring to boil, then add the cauliflower after having removed its leaves and stalk, boil for 5-6 minutes. After draining, divide into flowerets and add to the ground meat. Cook for about 40-50 minutes until the cauliflower becomes tender and serve.

ZUCCHINI (MUCVER )

Ingredients

1000 Gr. Zucchini

2 Onions

150 Gr. White Cheese

1 Glass Flour

4 Eggs

2 Bunches Chopped Dill

1/2 Teaspoon Black Pepper

1 Glass Olive Oil

Salt

Peel and grate the pumpkins, add grated onions, chopped dill, eggs, black pepper, white cheese, 2 teaspoons salt and the flour, mix all together. Heat olive oil in a frying pan, take 1 tablespoon of the mixture and put into the pan. Fry both sides, drain away the excess oil and place fritters on a serving plate. Repeat this until the mixture is finished and serve.

ZUCCHINI CARROT BREAD

Ingredients

1 3/4 Cups Sugar

2/3 Cup Shortening

3 Cups Shredded Zucchini ( 2 Medium )

1 Big Carrot Shredded

2/3 Cup Water

4 Eggs

3 1/3 Cups Flour

1/3 Cup Oat Meal

2 Tablespoon Baking Powder

1 1/2 Tablespoons Salt

1 Tablespoon Cinnamon

1 Tablespoon Cloves

2 Tablespoons Vanilla Or Orange Zest

1/2 Tablespoon Baking Sode

1/3 Cup Chopped Walnuts

Stir eggs and sugar. Add shortening, mix well. Add the rest of the ingredients and mix well. Pour in greased baking loaf pan. 2 normal size or four mini loafs. Bake at 350F preheated oven about 60 to 70 minutes until done. Check with clean knife inserted to the bread, if knife comes out clean, its done.

FRIED ZUCCHINI & EGGPLANTS

Ingredients:

4 Zucchinies

4 Aubergines (Eggplants)

2 Talbespoons Flour

1/2 Lb Water

1 Lb Olive Oil

3 Cloves Garlic

2 Lb Yoghurt

1/2 Lb Tomato.

Slice previously peeled aubergines and zucchinis. Place the aubergines in salted water for an hour. Heat olive oil in a pan. Drain aubergines well and place in the pan together with the zucchini. Fry until brown. Place on pieces of soft tissue. Let the paper soak the oil for a while. In a separate bowl mix yoghurt with the previously ground garlic (four cloves of garlic for 2 lb of yoghurt). Pour this mixture over fried aubergines and zucchini when they are cold. Serve immediately. Fried aubergine and zucchini can also be served with tomato sauce.
For the tomato sauce, saute the ground garlic in olive oil. Add tomatoes. Mix with sugar and salt and cook for 10 minutes at medium heat. Pour over the fried aubergine and zucchini. Serve cold.

VEGETABLE CASSEROLE

Ingredients

2 Large Eggplants

4 Small Zucchini

3 Small Sweet Green Peppers

250 Grams Okra -- Optional

250 Grams Green Beans

4 Small Ripe Tomatoes -- Peeled

1/2 Cup Olive Oil

3 Small Onions -- Sliced

2 Garlic Cloves -- Crushed

1/4 Cup Chopped Parsley

Freshly Ground Black Pepper

1/2 Cup Water

Salt

Remove stem from eggplant, wash well ,then peel off 1 cm (1/2 inch) strips of skin lengthwise at intervals giving a striped effect. Cut long eggplants in 1 cm (1/2 inch) slices; oval eggplant should be quartered lengthwise, then cut into chunky pieces. Spread eggplant on a tray and sprinkle with salt. Leave for 30 minutes, then pat dry with paper towels. Trim zucchini and cut into 4 cm (1-1/2 inch) pieces. Remove stem and seeds from peppers and quarter. Wash, trim and (if desired) de-fuzz okra. Soak in vinegar to remove slime. Drain.

String beans if necessary and slit in half (French cut). Slice tomatoes. Heat half the oil in a frying pan and fry eggplant until lightly browned. Remove to a plate - do not drain. Add remaining oil to a pan, add sliced onions and fry gently until

transparent. Stir in garlic, cook 1 minute, then remove pan from heat. Place a layer of eggplant in the base of a casserole. Top with some of the zucchini, peppers and beans. Spread some onion mixture on top and cover with tomato slices. Sprinkle with salt, pepper and some of the parsley.Repeat until all ingredients are used, reserving some tomato slices and parsley. Place prepared okra on top if used and cover with remaining tomatoes. Sprinkle with parsley, salt and pepper and add water and oil drained from eggplant. Cover casserole and cook in a moderate oven for 1 to 1-1/2 hours until vegetables are tender. Serve from casserole . Often this is served as a light meal on its own; bread and (feta) cheese are then served with it.

SAUTEED EGGPLANT WITH TOMATO-GARLIC SAUCE

Ingredients

1 Ea Eggplant

Salt

Extra Virgin Olive Oil

10 Oz Can Tomatoes With Liquid

1 Ea Chopped Tomato

1 Tb Tomato Paste

2 Tb Water

2 Ts Mashed Garlic

2 Ts Vinegar

Cut stem off eggplant. Remove stips of skin with a vegetable peeler. Cut lengthwise in half, then crosswise into 1/4" thick slices. Spread on a cookie sheet & sprinkle with lots of salt. Put in a colander & set aside for 4 hours. Rinse well & drain. Heat oil in skillet & fry eggplant slices over a high heat till they are golden brown on all sides. Drain. Pour off all but 1 tb olive oil. Mash tomatoes with a fork & put into skillet. Simmer, stirring often, 5 to 10 minutes, until they form a thin sauce. Blend in tomato paste & water. Cook for 1 minute. Stir in garlic & vinegar & remove from heat. Arrange eggplant slices on a serving dish & pour over sauce. Serve warm as part of a buffet.

VEGETABLE STEW

Ingredients

1 Med. Eggplant (About 1 Lb)

4 Tb Butter Or Olive Oil

2 Onions -- Sliced

2 Green Peppers

2 Zucchini -- Sliced 1/4" Thick

1 C String Beans -- In 1 1/2" Pcs

2 Garlic Cloves -- Crushed

2 Tb Chopped Parsley

1/2 Ts Sugar

Salt to taste

Freshly Ground Pepper

1 C Beef Broth

2 Tb Chopped Parsley For Garnish

Cut eggplant into 1/4" slices, sprinkle with salt and set aside for 30 min. Wash off salt, drain and pat dry with paper towels. Heat butter in a skillet. Add the eggplant slices and fry until browned on both sides. Transfer to a baking dish. Fry the onions and peppers in the remaining butter for 3 min. Add the zucchini and beans and fry for 2 more min, stirring frequently. Place the veggies on top of the eggplant. Add garlic, parsley, sugar, pepper salt, and beef broth. Cover and place in a 350 oven for 1 hour. Garnish with parsley and serve hot.

ROASTED EGGPLANT PUREE (HUNKAR BEGENDI)

Ingredients

4 sm Eggplant; (about 1/2 lb. or ;2 md. (about 1 lb. ea.)

1 tb Butter

1 tb Flour

1/3 c Milk

1/4 c Kasher/kasseri; freshly grated or use Romano cheese

1/2 ts Salt

Black pepper; freshly grated

First, roast the eggplants in the following fashion: Prick each one in 3 or 4 places with the tines of a long handled fork. Then impale them, one at a time,on the tines of the fork and turn them over a gas flame until the skin chars and begins to crack. (If you have an electric stove, pierce the eggplants,

place them on a large baking sheet and broil them 4 inches from the heat . Then,cut the eggplants in half lengthwise and chop them finely. Then mash the pulp to a smooth puree with the back of a spoon or with a mortar and pestle. In a heavy 3 to 4 quart saucepan, heat the tablespoon of butter over moderate heat. When the foam begins to subside, stir in the flour and when it is completely absorbed pour in the milk all at once. Stirring vigorously with a whisk, cook over high heat

until the mixture comes to a boil and thickens heavily. Beat in the pureed eggplant, reduce the heat to low, and, stirring occasionally, simmer for 5 minutes. Off the heat add the cheese, salt and a few grindings of pepper. Beat vigorously until the mixture is thick enough to hold its shape almost solidly in the spoon. Taste for seasoning and serve at once. Hunkar Begendi traditionally accompanies roast or lamb.