How to Make.

In a large, deep bowl, dissolve 1 teaspoon salt and 5 cups warm water. Stir in rice. Let stand until water is cool; drain well. So kidneys and cold water to cover 30 min. Drain kidneys; Pat dry with paper towels. Chop kidneys, removing any ligaments and fat. Melt butter in a large saucepan. Add chopped kidneys and liver. Cook 5 min.; set aside. Heat oil in a large skillet. Add onions; sauté until transparent. Add lamb; cook 5 min. over high heat. Add soak rice; sauté until transparent. Stir in stock or broth, pinenuts, cinnamon, allspice berries, currents, sugar, tomato paste, salt and pepper. Simmer until most of the liquid has evaporated. Stir in cooked liver and kidneys with any fat from pan. Add dill. Cover and cook 20 min. longer or until rice is tender. Spoon into a serving dish; serve hot.

Yield: Makes 8 to 10 Servings

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One (2 1/4 pound) whole perch, Pike, sea bream or sunfish.
Two large garlic cloves
salt
6 tablespoons olive oil
two large onions, cut into rings
two green bell peppers, cut in strips
. Two or three medium tomatoes, peeled and sliced
one parsley spread, chopped
3 tablespoons tomato paste.
Water.
Pinch of black pepper.
12. Right olives.

How to Make.

Clean fish; rinse in cold water. Pat dry with paper towels. Crushed garlic with a little salt. Heat oil in a large skillet. Add cleaned fish; cook 2 min. on each side. Remove from skillet; set aside. Sauté onions in a skillet until golden brown. Add pepper strips; cut until tender. Stir in garlic – salt mixture; add tomato and parsley. In a small bowl, combine tomato paste and 1 cup water; stir into tomato mixture. Season with salt and black pepper; simmer 10 min.. Return fish to skillet; add water to cover. Simmer 10 to 15 min. or until fish flakes easily and vegetables are tender. Arrange fish and vegetables in a shallow serving bowl; garnish with olives. Refrigerate 30 min. or until chilled. Serve cold. Makes two servings.

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750 gr swordfish
1 dozen bay leaves
2 tomatoes
5 green peppers
1 lemon, sliced

MARINADE
1 tablespoon salt
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon onion juice
1 teaspoon ground red pepper

DRESSING
1 large size lemon juice
1/2 cup olive oil
1/2 bunch parsley

PROCESSING METHOD
-
Put into a bowl the swordfish cut into match-box size pieces. Add salt, pepper, lemon juice, olive oil and onion juice. Mix well.
- Add fish pieces into the marinade and leave in a cool place for 5-6 hours.
- Put alternately the pieces of fish lengthwise, bay leaves, lemon slices, tomatoes and green peppers leaving 1-2 cm between each piece.
- Grill them on barbecue fire for 5-6 minutes each side, brushing from time to time with the marinade sauce.
- Garnish with the radish and lemon slices.
- Serve with olive oil mixed with lemon juice and finely chopped parsley.

250 gr flour
1 packet yeast
150 gr butter
1/2 coffee cup water
1/2 coffee spoon salt
1 egg

PROCESSING METHOD

- Make a hollow place in the flour. Place the softened butter, water and salt in the center. Make the dough.
- Finally, add the yeast and knead well.
- Take walnut size portions of the dough and roll them into sticks 15-16 cm long.
- Place them 1 cm from each other on a buttered cookie sheet.
- Brush with beaten egg.
- Bake in a hot oven for 6 to 7 minutes.

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10 rice flour wafers
1 and 1/2 liters milk
400 gr sugar
100 gr walnuts, crushed
100 gr almonds, blanched, crushed
1 tablespoon rose-water
50 gr ground pistachio nuts

PROCESSING METHOD

- Boil the milk. Remove from heat and add the sugar. Mix well until the sugar is dissolved.
- Pour the milk into a large circular oven tray and one by one dip the rice flour wafers into it.
- When it softens a little, remove, place on the kitchen board. Fold from four edges into the centre. Place a spoonful of walnuts and almonds in the centre and fold like a bundle.
- Prepare each wafer similarly and arrange them in a serving dish.
- Pour over the rest of the milk. Let stand until the milk is completely absorbed.
- Sprinkle with rose-water.
- Decorate with ground pistachio nuts.

1 kg potato
200 gr cheese, grated
2 tablespoons flour
3 eggs
2 teaspoons salt
1/2 teaspoon pepper
1 and 1/2 glasses oil

PROCESSING METHOD

- Boil unpeeled potatoes for 25-30 minutes.
- Drain, peel and mash them.
- While they are not, add cheese, flour, eggs, salt and pepper. Mix well and knead to make a consistent paste.
- Take big walnut size pieces of this paste and in the palms of your hands roll them into finger shapes.
- Arrange them on a tray sprinkled with flour.
- Heat the oil in a frying pan. Fry them until golden brown.
- Serve hot.

250 gr flour
200 gr butter
100 almonds, crushed
70 gr sugar
1 packet sweetened vanilla

PROCESSING METHOD

- Make a dough with all the ingredients.
- Roll walnut sized portions of the dough into stick shapes, then fashion into crescents, making the ends pointed. Sprinkle with the sweetened vanilla.
- Place the crescents on a buttered cookie sheet.
- Bake in a medium heat oven.
- When the surface of the pastries begins to become brown, remove them from the oven.

350 gr flour
1 tablespoon margarine
2 and 1/2 table spoons butter
3/4 tablespoon salt
1 egg yolk
1 and 1/2 glass oil

FILLING
150 gr minced mutton
3 medium size onions, chopped
1 and 1/2 tablespoons margarine
1/2 bunch parsley
1/2 teaspoon salt
1/2 coffe spoon pepper

PROCESSING METHOD

- Sift 350 gr of flour. Make hollow in the middle. Put the egg yolk, melted margarine, salt and 1/2 cup of water. Mix and knead to make a soft dough, as soft as the ear lobe.
- Cover with a wet cloth and let stand for 1 hour.
- Sprinkle the table top with flour. Divide the dough into 5 equal pieces. With a rolling pin, roll each one out to a plate size disc.
- Spread melted butter on each one and place them one on top of the other.
- Cover with a damp cloth. Let stand in a cool place for 1 hour.
- To make filling; brown chopped onions lightly in margarine. Add the meat and salt. Cook it stirring constantly until the juice evaporates.
- Add pepper and chopped parsley. Mix well.
- Roll the dough out, all together, as big and thin as possible. On one side of the dough, put small amounts of the filling. Fold the edge over and press lightly. Cut out crescents and make sure that the edges are well sealed.
- Place them in a tray sprinkled with flour. Proceed the same way until you finish the whole dough.
- Heat the oil in a frying pan. Fry the pasties, 3-4 at a time, until golden brown on both sides, pouring spoonfuls of the same hot oil over while frying.
- Drain well and arrange on a serving dish.
- Serve at once.

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350 gr flour
100 gr flour for rolling
1 and 1/2 tablespoons margarine, softened
320 gr margarine
3/4 glass water
1 tablespoon salt
1 teaspoon lemon juice or vinegar

FILLING
150 gr minced lamb
3 medium size onions, chopped
1 and 1/2 tablespoons margarine
1/2 bunch parsley
1/2 teaspoon salt
1/2 coffee spoon pepper

PROCESSING METHOD

- Sift the flour. Make hollow in the middle. Put softened margarine, lemon juice or vinegar, salt. Slowly add water. Mix well and knead for 10 minutes.
- Make a ball and wrap it into wax-paper. Let stand in a cool place for half an hour.
- Sprinkle the table top and the dough with flour. With a rolling pin, roll it out to make a 1/2 cm thick star with 4 corners.
- In the center, place a 320 gr hard margarine and fold the corners over. Wrap it up again with wax-paper and leave in the refrigerator for 1 hour.
- Place it on floured table top. With the rolling pin, roll it out into a 1/2 cm thick long piece. Fold the two ends towards the center, then fold it again like a wallet.
- Roll it out again and fold it again into four. Wrap it up and leave in the refrigerator for 1 hour more.
- Repeat this rolling and folding procedure once more and let stand for 1 hour more.
- Melt the margarine in a saucepan. Add the onions and brown them. Add the meat and salt. Cook it stirring constantly until the juice evaporates.
- Add pepper and chopped parsley. Mix well.
- Roll the dough out about 1/2 cm thick. Place spoonfuls of filling on one side. Fold the edge over, pressing lightly. With the edge of a plate, cut out crescent shaped pasties.
- Place them in a wet oven pan. Brush them with egg yolk.
- Bake in the oven for 25-30 minutes until they are golden brown.

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