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The Turkish Bath
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Vegetables with meat and dolmas
Ingredients:
- 1600 gr. tomatoes
- 3 tablespoons margarine
- 1 or 1 1/2 glasses water
- salt
Filling:
- 400 gr. lean ground meat
- 2 tablespoons cooking fat
- 2 medium onions
- 1/3 glass rice
- 3/4 glass water
- 1 bunch chopped dill
- salt
- 1/2 teaspoon black pepper
Cut of the stalk end to form a lid, on approximately 12 same-sized tomatoes.
Remove the inside of the tomatoes with a spoon and put into a separate bowl.
Put the cooking fat and thinly slice onions in a pan, saute until the color
of the onions change. Wash the rice and add it to the onions, add water and
close the lid of the pan and cook for about 10 minutes over moderate heat.
Remove from heat, add the gorund meat , chopped dill, black pepper and 1/2
teaspoon salt, mix together for about 5 minutes. Take the insides of only 5
of the tomatoes, chop small and add that to the filling and mix. Stuff the
tomatoes, replace the lids and place in a pan. Add the margarine, 1/2 teaspoon
of salt and 1 1/2 glasses water; close the lid and cook on moderate heat for
about 30-35 minutes. Place on a serving dish and serve.
Ingredients:
- 250 gr. ground meat
- 1 onion
- 3 tablespoons rice
- large chard leaves
- salt
- black pepper
Cut of the stalks of the chard leaves and put the leaves in fast boiling
water, boil until tender. Drain the chard and leave aside. Knead the ground
meat, rice, grated onion, salt and black pepper together. Spread the chard
leaves over a board, put a small amount of filling on each one and fold
from both right and left, roll like a cigarette. Put 1 or 2 layers of chard
leaves on the bottom of a pan, place the stuffed leaves on top, put enough
water to cover with a plate, close the lid of the pan and cook on moderate
heat. After cooking, put in a serving dish and serve while still hot. If
desired, serve with plain yoghurt.
Ingredients:
- 500 gr. green peppers (suitable for stuffing)
- 2 tablespoons margarine
- 1 or 1/2 glass water
Filling:
- 400 gr. ground meat (without any fat)
- 2 tablespoons margarine
- 2 medium onions
- 1/3 glass rice
- 2 large tomatoes
- 3/4 glass water
- 1 bunch chopped dill
- 3 teaspoons salt
- 1/2 teaspoon black pepper
Cut of the stalks and tops of approximately 12 peppers to form a lid and
remove all seeds. Clean and wash the insides of the peppers and leave aside.
Put margarine and thinly sliced onions in a pan and saute until the color
of the onion changes. Add 3/4 glass water and previously washed rice, and
cover. Cook over moderate heat for about 10 minutes. REmove the pan from heat,
add the ground meat, chopped dill, black pepper, 1 teaspoon salt and knead
for about 5 minutes. Pell the tomatoes, cut them into small pieces, add to
the mixture and mix them all ingredients together. Stuff the peppers with
this mixture, replace the lids of peppers and place in a pan. Add 2
tablespoons margarine, 2 teaspoons of salt and 1 or 1 1/2 glasses water,
close the lid of the pan and cook for about 40-60 minutes on stove on
moderate heat, put into a serving dish and serve.
Ingredients:
- 6 eggplants
- 400 gr. ground meat
- 1/3 glass rice
- 2 tablespoons margarine
- 2 onions
- 2 tomatoes
- 1 lemon (juice)
- 1/2 tablespoon salt
- 1 bunch parsley
- 1/2 teaspoon black pepper
- 1 1/2 glasses water
Peel the eggplants in lengthwise strips at 1 1/2 cm intervals. Depending on
their sizes cut accross into either 2 or 3 pieces and remove the insides of
each eggplant.
Put the margarine and the chopped onions into a pan and saute until the
onions are tender. Add washed rice and 1 glass of water, close the lid and
cook for about 10 minutes over moderate heat. Remove from heat, add the
ground meat, salt, black pepper, the peeled-sliced-chopped tomatoes and
chopped parsley, mixing all together for about 5 minutes. Stuff the
eggplants with this mixture, place in a pan and cover with a plate.
Add 1 1/2 glasses water and the lemon juice and cook over moderate heat
for about 40-50 minutes. Remove from heat, place in a serving dish and
serve.
Ingredients:
- 500 gr. ground meat
- 300 gr. vine leaves
- 3 onions
- 1/3 glass rice
- 1 tablespoon margarine
- 1 bunch chopped parsley
- 1 lemon (juice)
- 1/2 tablespoon salt
- 1/2 teaspoon black pepper
Place the vine leave in boiling salted water. At the same time, place the
margarine and chopped onions into another pan and saute until the onions
are tender. Add 1 glass of water and the washed rice. Cover and cook over
moderate heat for about 10 minutes. Remove from heat add the ground meat,
salt, black pepper and chopped parsley, mix together for about 5 minutes.
Take a small amount of this meat and place it on the hairy side of each
vine leaf. Fold the leaf from both right and left, roll it as if rolling
a cigarette and then place in a deep pan. After having stuufed all vine
leaves, add enough water to cover up to the surface of the leaves. If
desired add 1 tablespoon margarine and the lemon juice and cook on moderate
heat. When the leaves become tender, remove from heat and serve.
Ingredients:
- 2000 gr. spinach
- 3 tablespoons margarine
- 3 medium onions
- 200 gr. ground meat
- 3 glasses water
- 1 1/2 tablespoons tomato paste (unsalted)
- 2 tablespoons rice
- 1 teaspoon salt
PREPARATION: Cut the roots off the spinach and wash spinach several
times. Place in fast boiling water and boil for 5 minutes. After boiling,
drain the spinach bt squeesing with the hands, then chop.
Put the margarine and chopped onions into a pan, saute until the color of
the onions changes. Add the ground meat and continue to saute until the meat
simmers, while occasionally stirring. Add the water or meat broth, salt,
tomato paste, chopped spinach and rice. Cover the pan and cook until the
rice becomes tender, then serve.
Ingredients:
- 400 gr. chick peas
- 250 gr. lamb (cut into small pieces)
- 3 large onions
- 4 tablespoons margarine
- 3 large tomatoes or 2 tablespoons of tomato paste (unsalted)
- 5 glasses of water or meat broth
- 2 red peppers
- 1 teaspoon salt
Put the margarine and chopped onions into a pan, saute for 5 minutes. Add the
meat and continue to saute until the meat simmers. Add the peeled and chopped
tomatoes or the tomato paste, the red peppers, water or meat broth and salt.
Cook for 45 minutes over low heat. drain the chick peas that were soaked
overnight in water, and put in fast boiling water. Boil for about 30 minutes.
Remove from heat and drain off the water. Add the chick peas to the cooking
meat and cook over heat slightly less han moderate until the chick peas become
tender. Place on a serving dish and serve.
Ingredients:
- 500 gr. ground meat
- 3 tablespoons margarine
- 3 large onions
- 1/3 glass rice
- 1 tablespoon tomato paste (unsalted)
- 1500 gr. cabbage (suitable for stuffing)
- 6 glasses of water
- 2 1/2 tablespoons salt
- black pepper
Cut halfway into the cabbage and remove its center. Put 3 glasses of water
and 2 tablespoons of salt into a pan. Put the cabbage without its center in
the pan, close the lid and boil over high heat until leaves are soft. Take
out the cabbage and let it cool. Remove the hard and veined parts, cut cabbage
into pieces the size of a hand and leave aside. Place 1 tablespoon margarine
and diced onions into a pan. SAute until the color of the onions changes,
then add 1 glass of water and the washed rice, cover and cook for 10 minutes
over moderate heat. Remove from heat, add the ground meat. 1/2 tablespoon of
salt and black pepper; mix together for about 5 minutes. Take small amounts
of the filling and put it on the boiled cabbage pieces. Fold cabbage from both
right and left, and roll as if rolling a cigarette, place each rolled cabbage
piece into a pan. Put 2 tablespoons margarine, and tomato paste melted in 2
glasses of water in the same pan, cover with a plate then close the lid and
cook over moderate heat for about 30-40 minutes. Place is a serving dish and
serve.
Ingredients:
- 500 gr. dried beans
- 200 gr. pastirma
- 3 tablespoons margarine
- 2 onions
- 1 tablespoon tomato paste
- 1 green pepper (suitable for stuffing)
- 2 medium tomatoes
- 1 teaspoon salt
- 5 glasses meat broth
PREPARATION: Soak the beans overnight in cold water, then remove from
water and put in a saucepan. Add enough water to cover about 1 inch above the
surface. Boil for half an hour. Drain the beans and leave to cool. Slice the
onions in crescent shapes, scoop out the seeds of the pepper and slice
thinly.
Melt the margarine over moderate heat, add pastirma and saute for half a
minute. Add the onions, cook for 2 minutes while stirring, add the tomato
paste, tomatoes, pepper, salt and meat broth. Boil until bubbles rise to
lower than moderate until the beans are tender.
Put on a serving plate and serve.
Ingredients:
- 1 kg. chard leaves
- 250 gr. ground meat
- 2 onions
- 1 1/2 tablespoons margarine
- 1 glass meat broth
- salt
- black pepper
Wash the chard leaves, drain them and put into a pan filled with hot water,
add some salt and boil gently. After the color of the leaves changes,drain
and pour fresh cold water over the leaves. Drain once again and leave aside.
Place the margarine and grated onions into a pan and saute until the color
of the onions changes. Add the ground meat and continue to saute while
stirring. Spread 2 spoons of the onions and margarine over the bottom of
the pan, and place some of the chard leaves on top, spread only half of the
remaining onions and margarine over the leaves, cover again with the rest of
the leaves and spread the remaining half of the onions and margarine over
the leaves. Sprinkle salt and black pepper, then pour the meat broth over
and cook on stove at moderate heat. After the chards are cooked and there
is almost no water left in the pan, put on a plate and serve.
Ingredients:
- 1 medium couliflower
- 5 tablespoons margarine
- 3 large onions
- 200 gr. ground meat
- 4 glasses water or meat broth
- 2 teaspoons salt
For blanching:
- 16 glasses water
- 1 lemon (juice)
- 3 tablespoons salt
Put the margarine and chopped onions into a pan, and saute until the color
of the onions changes. Add the ground meat and continue to saute until the
meat simmers, while occasionally stirring. Add water or meat broth and salt,
cover and cook over low heat. Place water, lemon juice and salt into another
pan and bring to the boil, then add the cauliflower after having removed its
leaves abd stalk, boil for 5-6 minutes. After draining, divide into flowerets
and add to the ground meat. Cook for about 40-50 minutes until the
cauliflower becomes tender and serve.
Ingredients:
- 1000 gr. zucchini
- 2 onions
- 150 gr. white cheese
- 1 glass flour
- 4 eggs
- 2 bunches chopped dill
- 1/2 teaspoon black pepper
- 1 glass olive oil
- salt
Peel and then grate the pumpkins, add the grated onions, chopped dill, eggs,
black pepper, white cheese, 2 teaspoons salt and the flour, mix tehm all
together. Heat the olive oil in a frying pan, take 1 tablespoon of the
mixture and put into the pan. Fry both sides, drain away the excess oil and
place fritters on a serving plate. Repeat this until the mixture is
finished and serve.
Ingredients:
- 750 gr. okra
- 3 tablespoons margarine
- 2 large onions
- 200 gr. lamb
- 3 green peppers
- 1 lemon (juice)
- 3 glasses water
- 1 teaspoon salt
- 3 tomatoes
For the okras:
- 1/2 glass vinegar
- 3 tablespoons salt
Cut the heads off the okra in the shape of a conical hat, put into a pan,
add vinegar and salt, mix all together and allow to stand for about half an
hour. Place the margarine and chopped onions in a pan and saute until the
color of the onions changes. Add the meat and continue to saute for 5 more
minutes while occasionally stirring. Add salt and 1 glass water, cook for 20
minutes. Remove from heat, and after the meat has cooled down spread it over
the bottom of the pan. Cover it with a layer of thinly sliced tomatoes, and
over that, a layer of okra. Repeat this until all of the okra is used. Add
to that, the lemon juice, 1 teaspoon salt, 2 glasses of water and the onion
and margarine mixture. Close the lid of the pan and cook first over high and
then over moderate heat on the stove for about 40-60 minutes. Remove the pan
from heat, turn upside down onto a plate so that the okra is now on the
plate and ready to serve.
Ingredients:
- 1 3/4 cups sugar
- 2/3 cup shortening
- 3 cups shredded zucchini (2 medium)
- 1 big carrot shredded
- 2/3 cup water
- 4 eggs
- 3 1/3 cups flour
- 1/3 cup oat meal
- 2 tablespoon baking powder
- 1 1/2 tablespoons salt
- 1 tablespoon cinnamon
- 1 tablespoon cloves
- 2 tablespoons vanilla or orange zest
- 1/2 tablespoon baking sode
- 1/3 cup chopped walnuts
Stir eggs and sugar. Add shortening, mix well. Add the rest of the
ingredients and mix well. Pour in greased baking loaf pan. 2 normal size
or four mini loafs. Bake at 350F preheated oven about 60 to 70 minutes
until done. Check with clean knife inserted to the bread, if knife comes out
clean, its done.
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