STUFFED TOMATOES AND PEPPERS (domates ke piperies yemistes)
Wash
the tomatoes and peppers very well and cut a calotte out of them that
you’ll use later as a lid. With a tea spoon remove the stuffing
paying attention not to make holes and throw away the seeds.
Put the tomatoes and the peppers in a baking tin.
Put the onion and a olive oil cup in a pan.
Before the onion starts browning add the rice and fry it slightly; in
the meanwhile mince the tomatoes pulp (without the seeds) and take the
sauce.
Add to the rice the minced tomatoes and the sauce.
Add salt, pepper and the minced parsley.
Add half cup of water and let it boil with all the ingredients till the
liquid dries up.
In every tomato and pepper add half tea spoon sugar, stuff them with rice
but not to the top in order to leave room for the rice when it will increase
in volume.
Add a spoon of water, another tea spoon of sugar and cover them with their
lids.
Pour into the baking tin a cup of tomato juice and half cup of olive oil,
add salt, pepper and bake for one hour.
6 ripe and hard tomatoes
6 big, green peppers
2 dry and minced onions
1 cup of tomato juice
1 small bunch of minced parsley
12 spoons of rice
1 ½ cup of olive oil
salt
pepper
sugar
Calories
420 one tomato and one pepper
Cooking Time
60 minutes
MOUSAKA
Clean,
wash and slightly cut the aubergines; salt them and leave them in the colander
half an hour to let them clear. Brawn the minced meat with the oil, onions and a little wine. Add the cleaned and minced tomatoes, salt, pepper and let it boil slowly till the sauce thicken.
In a pan fry the aubergines.
In order to slice the flan put at the bottom of the backing tin a layer of sliced potatoes previously fried.
Put the aubergines over the potatoes and cover them with the grated cheese.
After the first layer of aubergines, pour the minced meat and over this the remain of the aubergines.
Add grated cheese and cover everything with abundant béchamel to form a thick layer.
Cover with grated cheese and put in the oven.
2 kg. of round aubergines
1 kg. of minced meat
1\2 cup of olive oil
2 big onions
5 red tomatoes
1\2 cup of dry white wine
grated cheese
frying oil
abundant béchamel
salt
pepper
sugar
Calories
900
Cooking Time
40 min. + 30 min. oven
LAMB WITH PASTA (Yiouvetsi)
Slice
the meat, clean it and put it in a terracotta backing tin. Add salt, pepper and the tomatoes cleaned and passed in the vegetable mill. Add the oil and a little water; bake it at medium temperature.
When the lamb is almost ready, pour 4 cups of warm water and add the pasta.
Add a little more salt and stir.
Let it bake at medium temperature stirring a couple of times. Serve it with grated cheese.
1 kg. Lamb (anterior part)
1\2 cup olive oil
5 ripe tomatoes
1\2 kg. pasta in the shape of barley grains
grated cheese
salt, pepper
Calories
820
Cooking Time
60 minutes
BAKLAVAS
Mix
the minced almonds with cinnamon. Melt butter and grease the backing tin; spread the puff pastry greasing it; put three layers of pastry then alternate the pastry and almonds and cinnamon always greasing them with butter.
Divide the filling so that you can use 4 layers of puff pastry to lay without filling. Grease the last layer and cut the baklava in a shape of a diamond.
On every piece put in the middle a piece of clove.
Cook for 30 minutes.
Prepare the syrup mixing sugar, water, vanilla and lemon juice, do not make it too thick, and when the cake is ready pour it on.
1 kg. of ready puff pastry
1 kg. of peeled and grossly minced almonds
400 gr. of butter
2 of butter
2 spoons of cinnamon
clove
2 kg. of sugar
6 glasses of water
vanilla powder
lemon juice
Calories
590 per piece
Cooking Time
60 minutes
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