mediterranean-cookbook.com

Ingredients:
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

Directions:

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.

February 1st, 2009 | Tags: Low calorie, low carb, turkish recipe, Vegeterian | Category: Entres, Turkish, Vegetarian | Leave a comment

Ingredients:

* 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

Directions:

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.

February 1st, 2009 | Tags: Low calorie, low carb, turkish recipe, Vegeterian | Category: Salads, Turkish, Vegetarian | Leave a comment

Ingredients:

egg yolks and 3 beaten eggs
1  glass dried bread crumbs
1 coffee spoon salt, pepper
3 soup spoons flour
6 medium potatoes

Directions:

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.

February 1st, 2009 | Tags: turkish recipe, vegetarian recipe | Category: Appetizers, Turkish, Vegetarian | Leave a comment

Ingredients:

4 cups chicken stock or broth
2 eggs
4 Tbsp. freshly grated Parmesan cheese
2 tsp. chopped fresh parsley

Directions:

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.

December 12th, 2008 | Tags: italian recipe, low carb, mediterranean cookbook, vegetarian recipe | Category: Italian, Soups, Uncategorized, Vegetarian | Comments (2)

Ingredients:
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

Directions:
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..

December 12th, 2008 | Tags: greek recipes, mediterranean cookbook, vegetarian recipe | Category: Entres, Greek, Side Dishes, Vegetarian | Leave a comment

Ingredients:

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

Directions:

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.

December 12th, 2008 | Tags: Low calorie, low carb, mediterrean cookbook, vegetarian recipe | Category: Greek, Salads, Uncategorized, Vegetarian | Comments (1)

Ingredients:
500g instant couscous
300ml boiling chickens or vegetable stock
65g melted butter
80g raisins
1 grated lemon, rind of
50g roasted sliced almonds
80g pistachio nuts
salt & freshly ground black pepper

Instructions:
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.

December 12th, 2008 | Tags: egyptian recipes, mediterranean cookbook, vegetarian recipe | Category: Egyptian, Entres, Side Dishes, Vegetarian | Leave a comment

Ingredients:
Salad:

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

Vinaigrette:
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

Instructions:
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.

December 12th, 2008 | Tags: egyptian recipe, low carb, mediterranean cookbook, Vegetarian | Category: Egyptian, Salads, Vegetarian | Leave a comment

Ingredients:

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
confectioners’ sugar
30 whole cloves

Directions:

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.

December 12th, 2008 | Tags: cookies, greek recipes, mediterranean cookbook, mediterranean recipes | Category: Desserts, Greek, Vegetarian | Leave a comment

Ingredients:

Boiled and cooled potatoes, cut in cubes
Ripe tomatoes, diced
Black/green olives
Onions, chopped fine
Salt
Oregano or three to five basil leaves, washed
Virgin olive oil and vinegar, freshly mixed

Directions:

Mix all ingredients except tomatoes and add tomatoes at the end. Serve immediately.

November 21st, 2008 | Tags: Vegetarian | Category: Italian, Salads, Uncategorized, Vegetarian | Leave a comment

Serves 4

Ingredients:
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

Directions:

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.

Serve warm.

November 14th, 2008 | Category: Algerian, Entres, Side Dishes, Vegetarian | Leave a comment

Ingredients:

1 head lettuce
1 cucumber
1 tomato
1 red onion
Feta cheese, crumbled
Kalamata Olives
Anchovies in oil
Peppercini peppers

Dressing

1 cup olive oil
1/2 cup balsamic vinegar
1 tsp sea salt
1 tsp pepper
1 clove garlic, crushed
1 tsp Greek Oregano

Directions:

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.

November 8th, 2008 | Tags: low carb | Category: Greek, Salads, Vegetarian | Leave a comment

Ingredients:

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

Directions:

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

November 7th, 2008 | Tags: morrocan recipe | Category: Moroccan, Side Dishes, Vegetarian | Leave a comment

Ingredients:

2/3 cups Green Lentils
1 cup Milk
6 cups Water
2 slices Bread
1 medium Onion
Paprika
4 tbsp Margarine
2 tbsp Flour
1/8 cup Rice
1 Egg
Salt to taste

Directions:

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.

November 7th, 2008 | Tags: soup, turkish recipe | Category: Soups, Turkish, Vegetarian | Leave a comment

Ingredients:

1 cucumber, finely chopped
garlic powder
plain yogurt
lemon juice

Directions:

Combine all ingredients and let sit for at least a half hour.

November 7th, 2008 | Tags: easy to make | Category: Greek, Sauces, Vegetarian | Comments (1)

Serves 4

Ingredients:
3 lg. bunches of parsley
1/2 cup coarse cracked wheat
2 cups water
6 green onions (incl. ends)
2 lg. diced tomatoes
1/4 cup fresh mint, chopped (2 Tbsp. dry)
1 1/2 tsp. salt
1/2 tsp. pepper
1/3 cup lemon juice (or to taste)
1/4 cup olive oil

Directions:

Soak crushed wheat in water in large mixing bowl 5 minutes. Cup in your hand and squeeze out excess water as tight as possible. Set aside.

Wash parsley well and drain well. Remove stems and chop very fine. Add to wheat.

Chop onions fine and along with remaining ingredients, add to parsley and wheat mixture.

Toss well. Serve with Romaine lettuce leaves. Tear leaves into small pieces and scoop up Tabouli to eat.

November 6th, 2008 | Tags: Lebanese, Recipe, Salads, Vegeterian | Category: Lebanese, Salads, Vegetarian | Leave a comment