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.

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.

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.

1 kg lamb meat, without bones
2 medium size onions, chopped
3 tablespoons margarine
2 small size tomatoes or 2 tablespoons tomato paste
2 small size carrots, scraped
100 gr green peas
2 bunches dill, chopped
1 tablespoon vinegar
1 teaspoon oregano
2 tablespoons thyme
3 tablespoons oil
2 tablespoons salt
1/2 teaspoon pepper
2 large sheets of wax-paper

PROCESSING METHOD

- Melt the margarine in a saucepan. Add the meat cut into egg size pieces and brown on all sides.
- Add finely chopped onions, scraped carrots cut into small sticks, one bunch of chopped dill and some salt. Cook on medium heat, stirring from time to time, until the juice is absorbed.
- Add vinegar and peeled and chopped tomatoes or tomato paste dissolved in very little water. Cook for 5 minutes more.
- Add 1 glass of warm water. Cover and cook on medium heat for 1 – 1 and 1/2 hours, until the meat is tender.
- Take the meat and carrots out with a skimmer. Strain the sauce.
- Heat the oil. Lightly fry peeled potatoes cut into small cubes. Take them out and add them to the carrots, together with preserved green peas, chopped dill, thyme and oregano.
- Cut up 6 pieces of wax paper (20×30 cm). In the middle of each one, put one piece of meat, 2-3 tablespoons of vegetables and some sauce. Fold the sides over to make a parcel (taking care that the sauce does not leak out).
- Place the parcels side by side in an oven dish. Slightly wet them with water. Bake them in hot oven for 15 minutes.
- Serve in their parcels.

8 sea bass fillets, about 100 gr each
1 soup spoon butter
1 small size onion, very fine chopped
2 coffee cups white wine
1 and 1/2 glasses water
1/2 glass whipped cream

PROCESSING METHOD

- In the deep frying pan or saucepan brown the onions in the butter and brown the fillets on both sides.
- Add the salt and white wine and let cook covered for 5 minutes on a low heat.
- Place the fish carefully on the serving plate. Boil down the sauce in which the fish was cooked.
- Remove from heat and add the fresh cream, mix and pour over the fillets.
- Serve at once.

16 fillets from 4 sole
1 lemon juice
1 coffee spoon salt
4 eggs
1 glass flour
1 glass bread crumbs
3/4 glass oil

TARTAR SAUCE
1/4 litre oil
1 egg yolk
1 coffee spoon mustard
10 gherkins, finely chopped
1 coffeecup capers
1/2 bunch parsley, chopped

PROCESSING METHOD

- Make mayonnaise with the oil, mustard and egg yolk.
- Mix in the capers, chopped gherkins and chopped parsley.
- Place 4 soup plates in front of you. In the first put the lemon juice mixed with salt, in the second the flour, in the third the beaten eggs, in the fourth the bread crumbs.
- Coat each fillet successively with the contents of each bowl, then fry in oil.
- Serve at once with Tartar Sauce.