Ingredients:
- 250 gr. dried beans
- 1 glass vinegar
- 1 large onion
- 3 large tomatoes
- 6 green pepperones
- 15 black olives ( Mediterranean )
- 1/2 bunch parsley
- 4 tablespoons olive oil
- 3 hard boiled eggs
- salt to taste
Soakthe beans in water overnight. Boild beans in
fresh water till they are tender. After they are
cooked, leave the beans to stand in water until it
cools down. Then, strain the beans and put them in a
bowl. Pour 3/4 glass of vinegar and put some salt onto
the beans and let them stand in vinegar for 3 hours.
Remove beans from the vinegar, drain them and place
the beans in another bowl. Slice the onion in crescent
shapes; put some salt on the slices and rub and press
them by hand. Wash the oinions. Chop the parsley, then
add the onion slices and chopped parsley to the beans
and mix well. Slice the tomatoes into thin slices. Put
the tomato slices and olives decoratively on top of
the beans, at the sides of the bowl. Cut each hard
boiled egg into four and slice the green pepperones.
placethe egg and green pepperone slices in the center
of the bowl decoratively. Put 1 teaspoon salt, the
rest of the vineagr and 4 tablespoons of olive oil in
a separate bowl. Blend well together. Pour the
dressing onto the beans according to taste.
Ingredients:
- 500 gr. chard
- 1/2 glass olive oil
- 1 or 2 lemons
- salt to taste
Celeans and wash the chard. Boild chard in a little
water. Empty the chard into a strainer and rinse in
cold water. Pour the olive oil and lemon juice onto
the chard and mix. Add salt. Place salad in a serving
bowl.
Ingredients:
- 3-4 red beetroots
- 1 glass vinegar
- 1 1/2 teaspoons sugar
- 3-4 cloves of garlic
- 1/2 teaspoon salt
Sort and cut the leaves off red beetroots. Put them
in a saucepan with enough water to cover them. Add the
vinegar and boild the beetroots over down; cut them
into small pieces and place decorativelyin a salad
bowl. Add a half teaspoon of salt and crushed garlic
with approximately 1 galss of vinegar to the
beetroots. Let stand for a few hours. This may be
served alone or with lettuce.
Ingredients:
- 1 glass shelled walnuts
- 1/3 glass sesame oil
- 1/3 glass lemon juice
- 40 gr. garlic ( 2 medium size heads of garlic )
- 2 bunches parsley
- 1 teaspoon salt
Put the shelled walnuts (cleaned and peeled), 2
complete heads of garlic (cleaned) and the salt into a
mortar and pound well. Watch creafully to see that
walnut oil is not secreted.
Mix the sesame oil and lemon juice well in a bowl.
Add the walnuts and the garlic to the bowl and
continue blending. Chop the parsley and add it to the
bowl. Your tarator is now ready for serving. Serve in
a deep dish. (If tarator is going to be served as a
garnish, the amount of parsley may be reduced to half
a bunch or omitted altogether.)
Ingredients:
- 2 large tomatoes
- 1 small onion
- 3-4 green pepperones
- 2 cucumbers
- 1/4 bunch parsley
- salt to taste
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
Peel, wash and slice the onion. Press the onion
slices by hand with some salt so that the onion
becomes less bitter. Rinse the onion under cold water
and place in a salad bowl. Wash and chop the tomatoes
and put them on top of the onion slices. Wash, peel
and dice the cucumbers. Slice the green pepperones.
Add the cucumbers and green pepperones to the salad.
Chop the parsley leaves and put into the salad. Add
the salt to salad and mix well. Serve with olive oil
and lemon juice dressing
Ingredients:
- 1 kg. natural yoghurt (unsweetened and
unflavoured)
- 4 large cucumbers
- 1/2 glass water
- 1/2 bunch fresh mint or 1 tablespoon dried mint
- 6 cloves of garlic
- 3 tablespoons vinegar
- 4 tablespoons olive oil
- 6 small ice cubes
- 1 teaspoon salt
Peel and dice the cucumbers. Put the cucumners in a
bowl. Pound the garlic cloves in a mortar with 1
teaspoon of salt. While whipping the yoghurt with a
fork or whisk, pour in 1/2 glass of water gradually
and mix with yoghurt. Add the cucumbers and garlic to
the yoghurt abd mix again. Put the olive oil, vinegar
and ice cubes into the bowl. Decorate the salad with
chopped fresh mint leaves or dried mint.
Ingredients:
- 1 kg. eggplants
- 4 tablespoons olive oil
- 250 gr. natural yoghurt (unsweetened and
unflavoured)
- 10 green pepperones
- 5 cloves of garlic
- 1/2 lemon
- 2 teaspoons salt
Grill the eggplants under a hit grill. Turn them
occasionally making sure that they are thoroughly
cooked. Peel the cooked eggplants with a knife, then
place into a bowl. Add the lemon juice, yoghurt, 1
teaspoon of salt and the olive oil to the eggplants.
Mix and blend all ingredients well and set the bowl
aside.
Grill the green pepperones. Peel them and put five
into a mortar with garlic cloves. Add 1 teaspoon of
salt and pound well. Add the pepperones and garlic to
the eggplants and mix well together. The salad is now
ready for serving. Put the salad into a bowl and place
the remaining green pepperones on top.
Ingredients:
- 250 gr. chick peas
- 1/3 glass sesame oil
- 2-3 lemons
- 3/5 glass olive oil
- 1 teaspoon red pepper
- 1 teaspoon salt
Soak chick peas in warm water overnight. Boil chick
peas in a saucepan with a lot of water. Strain the
chick peas and puree them. Blend the sesame oil with
the puree of chick peas. Add lemon juice to the
mixture until its taste becomes sour. Add the red
pepper and salt. Mix the salad well so that it is
liked mashed potatoes. Put the salad into a serving
dish and add a dressing of olive oil and red pepper
before serving.
Ingredients:
- 1kg. eggplants ( 4 large eggplants )
- 1/2 glass of olive oil
- 2 tablespoons vinegar
- 1 lemon
- salt
Garnish:
- 2 medium tomatoes
- 1 onion
- 6 green peppers
- 15 olives
Grill the eggplants (preferrably fat ones) under a
hot grill until their skins are grilled. Peel the
eggplants and place them in a bowl containing 3/4
galss olive oil. Pour a mixture of salt and the juice
of 1/2 lemon into the bowl. Mix well and set aside for
a while. Pour vinegar into the bowl containing
eggplants and pound well with a fork. When the
eggplants become pasty place the mixture onto a plate.
Garnish the salad with slice tomatoes and onions and
green peppers after scooping out their seeds, and then
cut like fingers. Place olives decoratively on top.
And your salad is now ready to serve.
Ingredients:
- 3 sheep brains
- 6 glasses of water
- 1 1/2 teaspoons salt
- 2 medium size tomatoes
- 2 lettuce leaves
- 10 black olives (Mediterranean)
- 4 tablespoons lemon juice
- 2 1/2 tablespoons olive oil
Hold the brains under running water and remove the
thin skin. Boil 6 glasses of water with 1 teaspoon of
salt in a saucepan. Put the brains into this saucepan
and boil for 15 minutes. Remove saucepan from heat and
allow it to stand for half an hour. Then, remove the
brains and cut them vertically. Put brains in a
serving dish. Place olives between brains. Garnish the
sides of dish with sliced tomatoes and lettuce. Mix
the lemon juice, olive oil and 1/2 teaspoon of salt
together in a bowl. Pour dressing over as desired and
serve.
Ingredients:
- 200 gr. fish roes
- 1 glas olive oil
- 1/3 glass lemon juice
Pu the fish roes into a large bowl. While gradually
pouring the olive oil over them, pound the fish roes
with a wooden spoon. To allow fish roes to absorb the
oil well, the pouring and pounding should take 15-25
minutes. In some cases the fish roes might be hard to
pound, then the time should be increased accordingly.
After the fish roes thoroghly absorb the olive oil,
add the lemon juice in the same way. When your tarama
becomes a white paste with the fish roes looking red
spots, it is ready fir serving. Put tarama into a
serving dish and serve.
If you soak two slices of white bread in milk and
pound them with tarama, the salad will serve more
people and will be lighter. If you add two teaspoons
of onion juice to the tarama, it will have a slightly
diffrenet taste.
Ingredients:
- 1 cabbage
- 2-3 whole garlic heads
- salt
- vinegar
Wah the cabbage. Make a hole in the middle of
cabbage with a pointed knife. Put some salt in the
hole and boil cabbage in a little water until it
becomes tender. Remove from water and separate the
leaves. Slice the leaves and put them into jars. Add
the garlic to the jars between the cabbage leaves.
Pour vinegar into the jars so as to cover the cabbage.
Add 10 grams of salt for 1 liter of vinegar. in 10-15
days your pickels will be ready to serve.
Ingredients:
- 1-2 kg small eggplants
- 150 gr. fresh red peppers
- 3-4 carrots
- 1 small cabbage
- 3-4 bunches of celery
- 1/2 lemon, vinegar
- 4 whole garlic heads
Wash the eggplants. Carefully make a lengthways cut
down the middle of each eggplant so that they do not
split in two. Boil water with the juice of half a
lemon. Put eggplants in boiling water and cook them
until they become tender. Put the eggplants into a
strainer and place a weight on them to drain away the
water. Chop the carrots, fresh red peppers and
cabbage, peel the garlic. Put them into a bowl and add
enough vinegar to cover the chopped vegetables. Add 10
grams of salt for 1 liter of vinegar to the bowl and
press with the hand. Fill the eggplants with the
vegetable and vinegar mixture. Tie the eggplants with
celery. Pack the eggplants tightly into jars. Decorate
the jars by putting carrot and lemon slices between
eggplant fillings. Pour vinegar and salt mixture so as
to cover the eggplants fillings. Place a weight on the
eggplants and close the jars. Your pickels will be
ready to server in 25-30 days.
Ingredients:
- 2 cups of bulgur (fie or medium fine type)
- 5-6 scallions chopped
- 1 tomato chopped
- 1 green peper chopped
- 1 cucumber chopped (I know I didn't put any last
Saturday but you may)
- 1 lemon juice
- 2-3 Tbs red pepper (sweet) or tomato paste
- 2 tsp cumin
- salt, blackpepper, red pepper to taste
Cover the bulgur with boiling water, set it aside.
The water and the bulgur should be at the same level.
While you're busy with chopping all the veggies the
bulgur absorbs the water. Mix the paste and the spices
thoroghly. After that just add the veggies. You can
use lemon and vegetable/olive oil as dressing.
