Ingredients
Mushrooms.........8-12 pieces
Water...................4 1/2 cup
Salt.......................2 teaspoon
Flour.....................1/2 cup
Yogurt...................1 1/2 cup
Garlic....................2 cloves
Butter ..................4 tablespoon
Red pepper..........1/2 teaspoon
Cut mushrooms into quarters. Place water in a saucepan. Bring to boil. Add mushrooms into boiling water. Reduce heat. Simmer for 30-35 minutes or until mushrooms are tender. Combine yogurt and flour blending well. Stir in mushrooms gradually and stirring constantly. Reduce heat.Season with salt. Simmer gently for 10 minutes. Add crushed garlic; mix. Melt margarine in a skillet. Stir in red pepper; mix. Sprinkle over soup. Serve hot.
5.16.2010
POTATO SOUP
Ingredients
Potato................ 6 small size
Tomatoe paste....1 tablespoon
Water..................6 cups
Salt......................2 teaspoon
Butter .................4 tablespoon
Mint....................1 tablespoon
Red pepper.........1/2 teaspoon
Boil potatoes until tender. Peel and mash while still hot .Combine tomato paste and mashed potatoes. Add water gradually stirring well. Season with salt. Bring to boil. Reduce heat. Simmer for 5 minutes stirring occasionally. Melt butter in a skillet. Add crushed mint and red pepper; stir. Sprinkle over soup. Serve hot.
Potato................ 6 small size
Tomatoe paste....1 tablespoon
Water..................6 cups
Salt......................2 teaspoon
Butter .................4 tablespoon
Mint....................1 tablespoon
Red pepper.........1/2 teaspoon
Boil potatoes until tender. Peel and mash while still hot .Combine tomato paste and mashed potatoes. Add water gradually stirring well. Season with salt. Bring to boil. Reduce heat. Simmer for 5 minutes stirring occasionally. Melt butter in a skillet. Add crushed mint and red pepper; stir. Sprinkle over soup. Serve hot.
CHICKEN SOUP WITH VERMICELLI
Ingredients
Chicken breast (cooked ).......... 1 cup
Chicken broth............................ 1 cup
Water......................................... 5 cups
Margarine.................................. 3 tablespoon
Tomatoe paste........................... 1 tablespoon
Salt............................................. 2 teaspoon
Vermicelli................................... 1/2 cup
Parsley ....................................... 3-4 sprigs
Lemon juice................................. 3 tablespoon
Combine thinly minced chicken breasts, broth, water,tomato paste, salt and margarine in a saucepan. Bring to boil. Add vermicelli to boiling mixture. Cook over low heat for 15-20 minutes or until vermicelli is tender. Stir in minced parsley and lemon juice before serving. Serve hot.
Chicken breast (cooked ).......... 1 cup
Chicken broth............................ 1 cup
Water......................................... 5 cups
Margarine.................................. 3 tablespoon
Tomatoe paste........................... 1 tablespoon
Salt............................................. 2 teaspoon
Vermicelli................................... 1/2 cup
Parsley ....................................... 3-4 sprigs
Lemon juice................................. 3 tablespoon
Combine thinly minced chicken breasts, broth, water,tomato paste, salt and margarine in a saucepan. Bring to boil. Add vermicelli to boiling mixture. Cook over low heat for 15-20 minutes or until vermicelli is tender. Stir in minced parsley and lemon juice before serving. Serve hot.
THIMBLE SOUP
Ingredients
Chickpeas.......... 1/3 cup
Water................. 7 cup
Flour................... 1 cup
Salt..................... 2 1/2 teaspoon
Egg..................... 1/2 piece
Ground Meat...... 1/2 cup
Black Pepper.......1/4 teaspoon
Oil.........................1 tablespoon
Tomatoe paste......2 tablespoon
Margarine.............3 tablespoon
Mint.......................1 tablespoon
Lemon juice............3 tablespoon
Soak chickpeas overnight with 1 cup of water. Cook in a pressure cooker with 1 cup of water for 40 minutes, or until tender. Set aside. Reserve 2-3 tablespoons of flour. Sift rest with salt. Make a hole in center. Add egg and 3 tablespoons of water to make a medium stiff dough. Knead for 2-3 minutes shaping into a ball. Let stand for 5 minutes. Roll out into 1 mm thick circle. Cut into small circles 1 1/2 cm (3/4 inch) in diameter with a thimble. Cover and set aside. Combine ground meat, salt and black pepper mixing well. Shape into marble sized balls. Brown in heated oil on both sides in a non-stick pan, shaking occasionally. Heat chickpeas over low heat. Add diluted tomato paste, salt and hot water mixing well. Bring to boil. Stir in round noodles blending well. Reduce heat. Simmer for 10 minutes or until noodles are tender but firm. Add meat balls and lemon juice, stirring well. Simmer gently for 5 minutes. Melt margarine in a skillet. Stir in crushed mint; mix. Sprinkle over soup before serving. Serve hot.
Chickpeas.......... 1/3 cup
Water................. 7 cup
Flour................... 1 cup
Salt..................... 2 1/2 teaspoon
Egg..................... 1/2 piece
Ground Meat...... 1/2 cup
Black Pepper.......1/4 teaspoon
Oil.........................1 tablespoon
Tomatoe paste......2 tablespoon
Margarine.............3 tablespoon
Mint.......................1 tablespoon
Lemon juice............3 tablespoon
Soak chickpeas overnight with 1 cup of water. Cook in a pressure cooker with 1 cup of water for 40 minutes, or until tender. Set aside. Reserve 2-3 tablespoons of flour. Sift rest with salt. Make a hole in center. Add egg and 3 tablespoons of water to make a medium stiff dough. Knead for 2-3 minutes shaping into a ball. Let stand for 5 minutes. Roll out into 1 mm thick circle. Cut into small circles 1 1/2 cm (3/4 inch) in diameter with a thimble. Cover and set aside. Combine ground meat, salt and black pepper mixing well. Shape into marble sized balls. Brown in heated oil on both sides in a non-stick pan, shaking occasionally. Heat chickpeas over low heat. Add diluted tomato paste, salt and hot water mixing well. Bring to boil. Stir in round noodles blending well. Reduce heat. Simmer for 10 minutes or until noodles are tender but firm. Add meat balls and lemon juice, stirring well. Simmer gently for 5 minutes. Melt margarine in a skillet. Stir in crushed mint; mix. Sprinkle over soup before serving. Serve hot.
TRIPE SOUP
Ingredients
Flour.................3 tablespoons
Margarine........3 tablespoons
Water................6 cups
Salt....................2 teaspoons
Tripe .................1 cup (cleaned and pre-cooked)
Vinegar..............½ cup
Garlic.................4 cloves
Put flour in a saucepan and lightly brown with the margarine, add water and salt, stir and leave to boil. Chop the tripe into 1 centimeter cubes, add to the boiling mixture and cook for 10 minutes. Peel, wash and crush garlic, mix with vinegar and either add to the soup or serve seperately.
Flour.................3 tablespoons
Margarine........3 tablespoons
Water................6 cups
Salt....................2 teaspoons
Tripe .................1 cup (cleaned and pre-cooked)
Vinegar..............½ cup
Garlic.................4 cloves
Put flour in a saucepan and lightly brown with the margarine, add water and salt, stir and leave to boil. Chop the tripe into 1 centimeter cubes, add to the boiling mixture and cook for 10 minutes. Peel, wash and crush garlic, mix with vinegar and either add to the soup or serve seperately.
VEGETABLE SOUP
Ingredients
Water (hot)......... 5 cups
Celery leaves...... 3 - 4
Chard leaves....... 1 ea.
Parsley............... 3 - 4 sprigs
Potatoes............. 2 small size
Carrots................ 1 small size
Rice.................... 1/8 cup
Salt..................... 2 teaspoons
Black pepper........1/3 teaspoon
Flour.................... 2 tablespoons
Butter ..................2 tablespoons
Onion................... 1 medium size
Egg...................... 1 ea.
Milk......................1 cup
Peel the onion, wash and chop finely and place in a saucepan together with the butter or margarine, cover and sautè for 3-4 minutes over low heat, stirring. Add the flour and brown lightly. Add water, blend well and leave to boil. Wash the other vegetables, chop them finely. Pare and grate the potatoes and carrot. Wash the rice. Add vegetables, rice and salt to the boiling mixture. Simmer for 35 - 40 minutes until really tender. Pass through sieve or food processor, add black pepper, stir and replace over the heat. In a seperate dish beat the egg well with milk, add a couple of spoons from the hot soup to warm it and very gradually add this egg-milk mixture to the pot, stirring constantly, bring to boil and turn off the heat.
Water (hot)......... 5 cups
Celery leaves...... 3 - 4
Chard leaves....... 1 ea.
Parsley............... 3 - 4 sprigs
Potatoes............. 2 small size
Carrots................ 1 small size
Rice.................... 1/8 cup
Salt..................... 2 teaspoons
Black pepper........1/3 teaspoon
Flour.................... 2 tablespoons
Butter ..................2 tablespoons
Onion................... 1 medium size
Egg...................... 1 ea.
Milk......................1 cup
Peel the onion, wash and chop finely and place in a saucepan together with the butter or margarine, cover and sautè for 3-4 minutes over low heat, stirring. Add the flour and brown lightly. Add water, blend well and leave to boil. Wash the other vegetables, chop them finely. Pare and grate the potatoes and carrot. Wash the rice. Add vegetables, rice and salt to the boiling mixture. Simmer for 35 - 40 minutes until really tender. Pass through sieve or food processor, add black pepper, stir and replace over the heat. In a seperate dish beat the egg well with milk, add a couple of spoons from the hot soup to warm it and very gradually add this egg-milk mixture to the pot, stirring constantly, bring to boil and turn off the heat.
YOGHURT SOUP
YOGHURT SOUP
Ingredients
Rice......... 1/3 cup
Water...... .4 cups
Salt.......... 2 teaspoons
Flour......... 3 tablespoons
Yogurt.......1 2/3 cups
Egg........... 1 ea.
Butter........4 tablespoons
Mint...........1 ½ tablespoons
Wash the rice and place in a saucepan together with water and salt and cook for about 30 minutes, until tender. Blend the flour into yogurt in a seperate dish, break in the egg, mix and warm the mixture by adding a couple of spoonfulls of the hot soup. Gradually add the yogurt mix to the saucepan, stirring continously and keep stirring until it comes to boil and then cook for 10 minutes. Melt butter or margarine in a pan, add mint, stir a couple of times and remove from heat and slowly sprinkle over the soup.
Ingredients
Rice......... 1/3 cup
Water...... .4 cups
Salt.......... 2 teaspoons
Flour......... 3 tablespoons
Yogurt.......1 2/3 cups
Egg........... 1 ea.
Butter........4 tablespoons
Mint...........1 ½ tablespoons
Wash the rice and place in a saucepan together with water and salt and cook for about 30 minutes, until tender. Blend the flour into yogurt in a seperate dish, break in the egg, mix and warm the mixture by adding a couple of spoonfulls of the hot soup. Gradually add the yogurt mix to the saucepan, stirring continously and keep stirring until it comes to boil and then cook for 10 minutes. Melt butter or margarine in a pan, add mint, stir a couple of times and remove from heat and slowly sprinkle over the soup.
ADANA SOUP
ADANA SOUP
Ingredients:
5 glasses of Meat Broth
150 gr. Minced Meat
50 gr. Chick Peas
1 large Tomato(or 1 tablespoon salt-free tomato paste)
2 tablespoons Vinegar
2 tablespoons Thyme
1 tablespoon Salt- Black Pepper
Soak chick peas in water overnight and boil them next morning. Peel and grate the tomato. Put chick peas, meat broth, grated tomato(or the tomato paste) and 1/2 teaspoon of salt into the saucepan and bring to boil. Add 1/2 teaspoon of salt and black pepper to minced meat and knead it. Make small meatballs ,add them to the boiling soup. Let the soup simmer for 20 minutes more. Remove saucepan from heat, add vinegar and, if desired, thyme, and stir before serving.
Ingredients:
5 glasses of Meat Broth
150 gr. Minced Meat
50 gr. Chick Peas
1 large Tomato(or 1 tablespoon salt-free tomato paste)
2 tablespoons Vinegar
2 tablespoons Thyme
1 tablespoon Salt- Black Pepper
Soak chick peas in water overnight and boil them next morning. Peel and grate the tomato. Put chick peas, meat broth, grated tomato(or the tomato paste) and 1/2 teaspoon of salt into the saucepan and bring to boil. Add 1/2 teaspoon of salt and black pepper to minced meat and knead it. Make small meatballs ,add them to the boiling soup. Let the soup simmer for 20 minutes more. Remove saucepan from heat, add vinegar and, if desired, thyme, and stir before serving.
RED LENTIL SOUP
RED LENTIL SOUP
Ingredients:
1 glass of Red Lentils
4 glasses of Broth
1 glass of Water
1 tablespoon of Flour
1 Onion -1 Carrot
1 tablespoon Butter
4 slices of White Bread
2 Egg Yolks -1 Glass of Milk
Salt
Chop the onion, put into a saucepan with 1 tablespoon of butter and saute. When onion is almost sauteed add flour and mix well. Wash the lentils, chop the carrot and put them in the saucepan. Pour the broth and water into the saucepan, add salt to taste and boil the soup for 30 minutes until the lentils are softened. Strain the soup and pour it back into the same saucepan. Bring to boil. Meanwhile blend egg yolks and milk well in a bowl and add to the soup. Remove saucepan from heat after a couple of minutes. The soup is now ready to serve.
Cut 4 slices of white bread into cubes. Fry bread in a pan with 2 tablespoons of butter. Drain off the butter and put the bread cubes (croutons) on the soup.
Ingredients:
1 glass of Red Lentils
4 glasses of Broth
1 glass of Water
1 tablespoon of Flour
1 Onion -1 Carrot
1 tablespoon Butter
4 slices of White Bread
2 Egg Yolks -1 Glass of Milk
Salt
Chop the onion, put into a saucepan with 1 tablespoon of butter and saute. When onion is almost sauteed add flour and mix well. Wash the lentils, chop the carrot and put them in the saucepan. Pour the broth and water into the saucepan, add salt to taste and boil the soup for 30 minutes until the lentils are softened. Strain the soup and pour it back into the same saucepan. Bring to boil. Meanwhile blend egg yolks and milk well in a bowl and add to the soup. Remove saucepan from heat after a couple of minutes. The soup is now ready to serve.
Cut 4 slices of white bread into cubes. Fry bread in a pan with 2 tablespoons of butter. Drain off the butter and put the bread cubes (croutons) on the soup.
4.18.2010
FRIED EGGPLANTS, ZUCCHINI AND GREEN PEPPERS WITH YOGHURT
Ingredients
1250 gr. eggplants
3 small tomatoes
1500 gr. zucchini
6 fat green peppers
1 1/2 glasses flour
1 glass water
salt
Sauce
250 gr. yoghurt
2 tablespoons salt
4 cloves of garlic
salt
Preparation :
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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