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Grilled quail

  • 10 quail
  • salt to taste
  • pepper to taste
Open the quail by cutting along the backbone. Remove the spine and ribs. Flatten the meat and season. Prepare a moderately hot barbecue coal fire and place gril 4-6 inches above the barbecue. Put the birds on the grill and grill both sides. Grilled quail is served with potatoes anjd/or carrots for garnish.

Roasted turkey

  • 1 young turkey
  • 1 glass of water
  • 5 tablespoons of margarine
  • 1 big carrot
  • 2 medium onions
  • 3 cloves of garlic
  • salt
PREPARATION: Choose a good quality, quick roasting bird. Peel the onions and carrot, and cut them into 4 pieces each.

Put the Turkey in a pan with the onios, carrot, margarine, peeled garlic and water. Cover and put on heat. When the water starts boiling, remove the pan from heat and put in a hot oven. Some time later, turn the turkey over and cook until it becomes tender. When the turkey is tender remove the cover. Baste the turkey occasionaly. When cooked, take the turkey out of the oven, put in on a serving dish and separate the different sections (breasts, legs, wings etc.) Puree the sauce remaining in the saucepan and serve the roasted turkey either topped with the sauce, or serve the sauce separately.

Goose stew with tomatoes

  • 1 goose (2 kg.)
  • 10 ripe tomatoes
  • 1 large onion.
  • 30 gibsons (small onios)
  • 20 small fresh potatoes
  • 4 tablespoons of buter
  • 3 tablespoons of flour
  • salt to taste
  • black pepper
  • 1 glass stock
Cut the goose into sections. Put into a saucepan with enough water to cover and boil. Strain and set the goose aside. Chop the onion and tomatoes. Pell the gibsons. Peel the potatoes and fry in 2 tablespoons of butter. Put the goose and onions in the saucepan. Add 2 tablespoons of butter and saute, constantly stirring untill the onions turn golden. Sift some flour into the saucepan and fry the goose over a moderate heat. Put the tomatoes and a glass of stock into a saucepan and boil, then simmer lightly. Add the tomatoes and stock to the goose with the gibsons. Season to taste. Stew and check occasionaly with a fork. Add the potatoes 2-3 minutes berfore cooking is over. Serve.

Turkey with rice garnish

  • 1 turkey (2000 gr)
  • 8 glasses of water
  • 1/2 tablespoon of salt
  • 3 tablespoons of margarine
  • 2 medium sized onions
  • 3 tablespoons of unsalted tomato paste
  • 2 glasses of turkey stock
  • 1 1/2 glasses of rice
  • 2 tablespoons of margarine
  • 3 glasses of turkey stock
  • 1 tablespoon of pine nuts
  • 2 tablespoons of raisins
  • 1/2 tablespoon of sugar
  • salt
  • black pepper
Chop the onions. Put the turkey into a saucepan containing the water and salt. Noil and remove the bubbles on the boiling water with a skimmer. Cover and boil on moderate heat until the turkey is cooked. Remove saucepan from heat, and place the turkey into a roasting pan and put aside.

SAUCE: Brown the choppen onions in a pan with the margarine. Add the stock, the tomato paste, and salt and boil for 5 minutes. Pour the sauce into a strainer and strain., pour the sauce over the turkey and put the pan into a medium oven. Roast the turkey well by turning it ovber and spreading the sauce evenly. Cut the roasted turkey into sections of legs, wings and breast, and put aside for cooling.

GARNISH: Brown the rice and pine nuts with the margarine in a saucepan on a high temperature for 10 minutes. Stir constantly while browning. Add some black pepper, the stock, the raisins, the sugar and the salt to the rice. Cover and cook a on a high heat at first, lowering the temperatire afterwards, then cook until the rice absorbs the stock throughly. After cooking, let the rice simmer for 15 minutes. Put the rice in a serving dish, place the turkey on top and serve.

Chicken balls

  • 1 chicken
  • 4 eggs
  • 2 glasses of fine white or all purpose flour
  • 2 glasses of olive oil
  • 2 tablespoons of margarine
  • 2 tablespoons of flour
  • 1 pinch of ground coconut
  • 2 glasses of broth of chicken
  • salt and black pepper to taste
Clean the chicken and boil it until cooked. Take off the legs and flake the rest. Season with salt and black pepper and put aside. Saute flour with margarine in a saucepan. Pour chicken stock into the saucepan gradually and cook until pasty. Add the flaked chicken meat and ground coconut to the saucepan. Stir a few times over heat, remove from heat allow to cool. When it cools down, take egg-size pieces of the paste and make them into oval shapes. Put them on a floured tray and sprinkle flour over them. Beat the eggs well in a bowl. Heat the olive oil in a pan, then take the balls, dip them in beaten egg and put them into the pan one by one. Let them fry until golden. Drain the meatballs, put them in a serving bowl and garnish with parsley.

Chicken in yufka*

*( yufka is made of unleavened bread dough in thin sheets )
  • 1 chicken
  • 4 onions
  • 1 tomato
  • 8 tablespoons of butter
  • 2 glasses of hot water
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 300 gr. yufka (12 sheets)
Cut the chicken into sections of breast, legs and back, and remove the ribs from flesh. Put the pieces into a saucepan, add 2 1/2 tablespoons of butter and cook the flesh for 10 minutes, stirring occasionaly. Slice the onios and add them to the chicken. When the onion is browned add the peeled and chopped tomato, salt, black pepper, and 2 glasses of hot water, and cook for 1 hour. Remove the cooked chicken from the saucepan and separate the cooked flesh from the bones. Cut the chicken into small pieces, and put it back into the sauce in the saucepan. Melt the rest of the butter in a small pan. Arrange the yufkas in pairs. Take one of the pairs, brush one yufka with the melted butter an put the second one on top. Brush the second yufka with melted butter and fold the pair into a rectangular shape with the ungreased parts at the top. Do the same with all the pairs.

Divide the prepared chicken into 6 equal portions and fill the yufkas with them. Fold the yufkas over the fillin, and place them on a tray., leaving one inch between each. Brush the folded pies again with the butter. Put the tray in a moderate oven. Cook for 20 minutes until the tops are browned and serve hot.

Chicken with beans

  • 1 lb. Dry beans (Soaked in water overnight)
  • 7 1/2 oz Chicken breast
  • 3 tablespoons margarin or butter
  • 2 medium size onions (chopped)
  • 2 medium size tomatoes (chopped)
  • 1 tablespoon salt
  • 3 cups chicken stock
Cut the chicken breast in cubes. Boil the beans for 30 minutes. Drain the water and let it cool. In a deep sauce pan melt the butter. Saute the chicken breast for 5 minutes, then add chopped onions. Saute the onions for another 5 minutes with chicken, then add the chopped tomatoes and continue sauteing until tomatoes are soft. Add the salt and the chicken stock to the saute pan. Boil everything for about 15 minutes. Transfer everything with the cooled beans to a casserole dish. Bake in a preheated oven until the beans are soft. 350F for about 1 to 1 1/2 hours. Serve with rice and italian bread.


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