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Dishes prepared in olive oil

Stuffed artichokes in olive oil

  • 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 the tomatoes in circles. Put flour, lemon juice and salt into a pan and bring to the boil, place the artichokes im boiling water and blach for 5 minutes. Remove from water and line up on a tray. Pout the boiling water into a bowl and put aside.

For the filling:

Let the rice stand in a warm water for half an hour. Wash well and drain. Slice the onions thinly. Chop the parsley, dill and mint. Heat the olive oil in a frying pan, put the onions and pistachio nuts in, stir frequently until the onions are sauteed and pistachio nuts turn golden. Add the 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 stad there for a few hours. After this, the dish will be ready to serve.

A dish prepared with beans, onions and olive oil

  • 2 glasses dried beans
  • 1 1/4 glasses olive oil
  • 1 potato
  • 1 medium celeriac
  • 1 large carrot
  • 1 large onion
  • 5 cloves garlic
  • 1/2 tablespoon sugar
  • 16 glasses of water
  • 1/2 bunch parsley
Soak the beans overnight in cold water. Drain and put into pan containing 12 glasses of boiling water. Lower the heat a little and coook for 30 minutes until the color of the beans changes. Remove from the heat and drain. Put olive oil and chopped onions into a pan and saute. Scrape the carrot amd slice in circles 1/2 inch thick. Add the carrot, the potato cut into small pieces, celeriac, garlic, sugar, 1/2 tablespoon of salt and the beans. Pour 4 glasses of water over, close the lid of the pan and cook over heat little less than moderate until tender. Remove from heat, place on a plate after they have cooled down, sprinkle chopped parsley over and serve.

Stuffed green peppers in olive oil

  • 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 wah it 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 changes. Add the 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 the peppers ro from a lids and remove all seeds. Stuff the peppers ( but not too much ), 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 after they have cooled down, put on a serving plate and serve

Stuffed vine leaves in olive oil

  • 1/2 kg. vine 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 vine leaves in boiling water in order to remove their 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 the 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 on the buttom of the pan where the cooking will be done, over these put one layer of vine 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 the 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 after they have cooled down. Decorate the plate with lemon slices, serve along woth the remaining lemon juice if desired.

Stuffed eggplants in olive oil

  • 6 large eggplants
  • 1 glass water
  • 1/4 glass olive oil
For the filling:
  • 7 onions
  • 1 glass rice
  • 1 glass olive oil
  • 1 tomato
  • 2 tablespoons currants
  • 1/2 glass water
  • 1 bunch dill
  • 1/4 tablespoon black pepper
  • 1/4 tablespoon allspice
  • 3/4 tablespoon sugar
  • salt to taste
  • 3-5 mint leaves
  • 2 tablespoons pine nuts
Place the rice in hot water and allow to stand until the water cools down. Wash the rice several times and drain. Put olive oil, chopped onions and salt into a pan and saute over moderate heat until the color of the onions changes. Add the rice and pine nuts and continue to saute while constantly stirring. Add 1/2 glass of water, the tomato-peeled and slices with the seed scopped out, currants, allspice, chopped mint and dill. Stir one or two times and close the lid of the pan, cook for 15 minutes and sprinkle with sugar while removing from heat. While preparing the filling, cut off the stalks and tops of the eggplants to form a lid and remove all seeds. Place in salted water for half an hour in order to drwain away bitter water, wash several times afterwards. Stuff the eggplants, replace the lids and line up in a wide pan. Add water, olive oil and salt, close the lid of the pan and cook over moderate heat for 50 minutes. Remove from heat, place on a serving plate and serve after they have cooled down.

Fried eggplants, zucchini and green peppers with yoghurt

  • 1250 gr. eggplants
  • 3 small tomatoes
  • 1500 gr. zucchini
  • 6 fat green peppers
  • 1 1/2 glasses flour
  • 1 glass water
  • salt
  • 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 theri bitter juices. Squeeze each eggplant before putting into hot oil. Fry bith sides, drain away excess oil and place on a serving plate. Cut the 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 around 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 th ehot 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).


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