* 2 cups flour
* 1/2 teaspoon salt
* 2 eggs
* 1/2 teaspoon water, or as needed
* 2 onions, peeled
* 1/2 pound ground beef
* salt and pepper to taste
* 3 tablespoons vegetable oil
* 1 tablespoon red pepper flakes
* 1 tablespoon minced garlic
* 1 (8 ounce) container plain yogurt
1. Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.
2. Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine the onion, ground beef, salt, and pepper; mix the meat well with a spoon until mashed.
3. Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 2-inch squares with a knife or pastry wheel.
4. Place about 2 teaspoons of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Repeat with the second piece of dough.
5. Heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don’t let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and set aside.
6. Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 20 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.
2 large eggplants
1/2 each lemon
1 cup water
1/4 cup butter
1 tablespoon flour, all-purpose
1 cup milk
1/4 cup mozzarella cheese shredded
1 x nutmeg
1 x salt
Smoke whole eggplants in covered barbecue, or bake at 350′F 20-30 minutes, until tender.
Add lemon half to water in shallow dish.
Place eggplants in water, turn to coat thoroughly, and let stand until cool.
Peel eggplants and remove seeds.
Cut flesh into 1/4 inch cubes.
Melt butter in skillet.
Add flour and cook and stir until light brown.
Stir in milk.
Add cheeses, eggplant, dash nutmeg and season to taste with salt.
Cook over very low heat 5 minutes.
* 5 cups water
* 2 Tbsp. chopped parsley
* 2 Tbsp. lemon juice
* Green Pepper Sauce
* Salt to taste
* 1 medium cauliflower, rinsed
* 2 hard boiled eggs, quartered
* 2 black olives
* 4 radishes, finely sliced
* 2 scallions, chopped
In a saucepan, bring to boil 5 cups of water, add the lemon juice and salt. Then add the whole, washed cauliflower. Boil until tender, 20 to 30 minutes. Allow to cool.
Remove cauliflower to salad bowl. Arrange egg slices around it. Decorate with olives, radishes, scallions, and parsley. Pour sauce on top and serve as a cold salad.
Green Pepper Sauce (Yesil Biberli Salca)
1 green pepper
1/3 cup olive oil or salad oil
5 Tbsp. lemon juice
1/4 tsp. mustard
Salt to taste
Wash green pepper and cut in half. Remove seeds. Slice horizontally into very thin slices. Place in a bowl. Add oil, lemon juice, mustard, and salt. Mix well.
May be prepared several hours ahead of serving time, or over night. This sauce may be served with all kinds of green salads, or with boiled potatoes and zucchini.
egg yolks and 3 beaten eggs
1 glass dried bread crumbs
1 coffee spoon salt, pepper
3 soup spoons flour
6 medium potatoes
Cook the peeled potatoes in boiling water. Puree the potatoes in a vegetable mill, and then add salt, pepper and the 2 egg yolks to the mixture.
With the puree, make balls the size of walnuts, and roll them in flour. Dip the balls into the beaten eggs and into the flour again. Brown them in oil until they become golden brown.
4 cups chicken stock or broth
4 Tbsp. freshly grated Parmesan cheese
2 tsp. chopped fresh parsley
Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper.
Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper. Slow stir the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs float to the top and form tiny “flakes”. Serve Immediately.
You can add cooked chicken cut into bite-sized pieces to this soup if you want something a bit more hearty. This is very good with a thin slice of lemon floating on top.
1 medium-sized onion, finely chopped
1/4 cup butter
2 garlic cloves, minced
3 tablespoons chopped Italian-style flat-leaf parsley
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
1 cup long-grain white rice
1 1/2 cups chicken broth
1/2 cup dry white wine
1 pound mushrooms
2 tablespoons lemon juice
1/2 cup freshly grated Parmesan cheese
Using a heavy saucepan, saute the onion in 2 tablespoons of the butter. Add half the garlic, the parsley, thyme, and rice and saute 1 minute, stirring. Bring both the broth and wine to a boil, pour over the rice, cover, and simmer 20 minutes. Meanwhile, wash and trim mushrooms; leave whole if small or slice if large. Melt the remaining butter with garlic in a large frying pan. Add the mushrooms and lemon juice and saute quicky 2 to 3 minutes, just until hot through and glazed. Add to the cooked rice, fluff with a fork, and sprinkle with cheese..
2 pounds fresh spinach
1/2 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon dry mustard
Salt and freshly ground pepper to taste
1 cucumber, sliced
1 cup cherry tomatoes, halved
1/4 pound feta cheese, crumbled
2 green onions, chopped
Remove stems from spinach. Wash and drain leaves, cut into 1-inch wide strips, and place in a salad bowl. Shake together the oil, vinegar, lemon juice, cinnamon, mustard, salt, and pepper; pour half the dressing over the spinach and mix well. Thinly slice cucumbers and arrange in a ring across the top with the cherry tomatoes. Sprinkle with cheese and onions. Pour remaining dressing over the salad.
500g instant couscous
300ml boiling chickens or vegetable stock
65g melted butter
1 grated lemon, rind of
50g roasted sliced almonds
80g pistachio nuts
salt & freshly ground black pepper
Place the couscous in a bowl and add the boiling stock.
Leave for 5 minutes until couscous has softened and liquid is absorbed.
Stir in melted butter, raisins, lemon rind and nuts.
Season to taste.
3 cups fresh broccoli florets
1 can (15 oz) white beans (about 2 cups cooked beans)
1/4 cup fresh basil leaves
1 cup chopped tomatoes or 1 cup grape tomatoes
1/2 teaspoon olive oil
2 tablespoons red wine vinegar
1/4 cup fresh basil leaves
2 tablespoons fresh tomato juice or V8 juice
1/4 teaspoon fresh ground black pepper
Steam the broccoli florets for 2 minutes, then rinse the florets under cold water to stop the cooking. Set aside.
Place the beans in a colander and drain under cold water to remove excess starch.
Tear the basil into small pieces.
In a serving dish combine the broccoli, beans, basil and tomatoes.
In a blender or food processor, combine the dressing ingredients and puree until smooth. Pour over the salad and toss well.
2 cups sifted all-purpose flour.
1 cup butter or margarine
4 tablespoons confectioners’ sugar
1 cup chopped nuts
2 tablespoons water
2 teaspoons vanilla extract
30 whole cloves
Cream butter, add sugar gradually and cream until spoon. Blend in the flour. Stir in nuts, water, and vanilla. Mix well.
Shape into small 1 inch balls, press down while pressing in 1 whole clove on ungreased baking sheet.
Bake at 350 degrees F for 20 minutes. While still warm, roll in confectioners’ sugar. Roll again when cooled.
Boiled and cooled potatoes, cut in cubes
Ripe tomatoes, diced
Onions, chopped fine
Oregano or three to five basil leaves, washed
Virgin olive oil and vinegar, freshly mixed
Mix all ingredients except tomatoes and add tomatoes at the end. Serve immediately.
1 pound green beans fresh
4 cups water salted
3 tablespoons peanut oil
1 clove garlic mashed
1/2 teaspoon cumin ground
1/4 teaspoon paprika
1/4 teaspoon cloves ground
1 tablespoon almonds slivered
Clean and trim green beans. Simmer in lightly salted water until just tender, about 30-45 minutes. Drain and put in serving dish.
Put remaining ingredients (except almonds) in a saucepan over medium heat and cook for two minutes, stirring constantly.
Add the almonds and stir briefly to coat.
Pour the oil mixture over the green beans and toss gently until beans are thoroughly coated.
2 tbs olive oil
1 large onion
2 cloves garlic
1 can whole tomatoes
1 tsp paprika
pinch of crushed saffron
salt and pepper
2 large potatoes
3 stalks of celery – diced
2 cups chicken broth
1 + 1/2 lb firm white fish
Sauté onions in the oil in a large pan. Add in the garlic and tomatoes, simmering until most of the liquid is gone. Then, add the spices, potatoes and chicken broth, and simmer for 10 minutes. Place the fish in the pan and cook until it begins to flake. Puree the soup using a blender or food processor. Simmer for another 10 minutes.
1 head lettuce
1 red onion
Feta cheese, crumbled
Anchovies in oil
1 cup olive oil
1/2 cup balsamic vinegar
1 tsp sea salt
1 tsp pepper
1 clove garlic, crushed
1 tsp Greek Oregano
Blend dressing ingredients until creamy in a food processor.
Finely chop lettuce, cucumber, tomato, and red onion to desirable size.
Garnish with feta, olives, pepperocini, and anchovies. Pour dressing and serve.
1-1/2 lb Green beans
1 medium, red onion, finely chopped
2/3 cup hot water
1/4 cup vegetable oil
6 red, ripe tomatoes, peeled and chopped
2 cloves garlic, crushed
1 small red chili, finely chopped
Wash beans, drain and dry on absorbent paper. Remove ends.
Heat oil in a large pan. Add garlic and onion and cook until golden and glossy in appearance. Add tomatoes and chili and cook for 2 minutes more. Add whole green beans and stir-fry over high heat for 3 minutes.
Add hot water and cook 10 minutes in low heat, or until beans are just tender. Served hot
2/3 cups Green Lentils
1 cup Milk
6 cups Water
2 slices Bread
1 medium Onion
4 tbsp Margarine
2 tbsp Flour
1/8 cup Rice
Salt to taste
Wash lentils and soak the night before in 1 cup of water.
Peel, wash and finely chop the onion.
Place in sauce pan with margarine, cover and cook for 2 – 3 minutes until tender, stirring occasionally, add flour and stir fry until slightly browned.
Wash the rice, add to onion – flour mix with the lentils and the remaining water, stir until it starts to boil.
Cook for about 30 minutes. Pass trough a sieve or blend, add salt and replace on heat.
In a separate bowl, beat the egg with milk, warm it by adding a few spoon full of hot soup. Add the egg – milk mixture to the soup gradually while stirring constantly and turn off heat when it comes to boil. Mean time, cut up the bread into 1 cm cubes and put on a tray and bake in the oven.
Serve the soup with red pepper and bread croutons.
1 lbs. semi-fat ground meat
2 Tbls. uncooked rice
3/4 cup olive oil
1/4 bunch parsley
3 Tbls. flour
3-4 Tbls. margarine
salt and black pepper to taste
Saute the chopped onions half of the ground meat with 1 Tbls. margarine. Boil the rice in lots of water till soft, drain and allow to cool.
Remove meat from heat, add the rest of the ground meat, the rice, chopped parsley, salt, black pepper, and 3 eggs and knead well.
Take egg-sized pieces of the mixture and form into oval shapes. Put half of the flour on a tray. Place meatballs on the tray and sprinkle the rest of the flour over them.
Beat 2 eggs in a bowl, coat the meatballs with beaten eggs 20 minutes before the meal and fry them in a pan containing 3/4 glass of heated olive oil, till golden.
Take meatballs off the pan with a perforated spoon, draining them well, and place on a serving plate.
1 cucumber, finely chopped
Combine all ingredients and let sit for at least a half hour.
1 1/2 lbs boneless pork loin, cut into 1 inch cubes
1/4 cup extra virgin olive oil
1/3 cup red wine (Sweeter, the better, the dry wine drys it out)
2 cloves garlic, minced
1 onion, finely chopped
1 tablespoon dried Greek oregano
2 tablespoons chopped fresh parsley
Combine olive oil, red wine , garlic, onion, oregano, parsley, and black pepper in a bowl& mix well.
Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results.
Cook in a skillet on medium heat until done.
Serve on pita bread with tzatziki sauce.
6 servings, 120 calories each
3 whole chicken breasts, skinned & halved
1 tsp. salt
Dash of pepper
1 tbsp. dry onion flakes
1 green pepper, finely chopped
1 clove garlic, minced
1 (15 oz.) can tomatoes, mashed
1 (4 oz.) can sliced mushrooms, drained
2 tsp. tomato paste
1 bay leaf
1/4 tsp. thyme
2 tbsp. finely chopped pimiento
Wash chicken pieces well and pat dry. Combine remaining ingredients in slow cooker. Add chicken, pushing down into liquid too thoroughly moisten and coat. Cover and bake in roasting pan in oven at 350 degrees for 2 hours or until chicken is tender