TZATZIKI – CUCUMBER YOGURT DIP 4-6 servings 1 liter thick goat milk yogurt 6 medium cucumbers, unpeeled (2 of them pickled in salt for 24 hours, if possible) 6 fresh dill stems, lower third removed, leaves chopped Leaves from 6 mint sprigs, finely chopped 1 level tsp minced garlic 2 tbsp good quality red wine … להמשיך לקרוא TZATZIKI – CUCUMBER YOGURT DIP ←

OKRA SALAD 4-6 servings   500g fresh young okra Oil for deep-frying 2 lemons 1 large red tomato, peeled and cut into small cubes 1 tbsp chopped coriander 1 clove garlic, minced 3 tbsp fresh lemon juice 3 tbsp olive oil Salt   Cut off the tips of the okra without injuring the pod itself. … להמשיך לקרוא OKRA SALAD ←

SALMON CONFIT WITH HERBS AND NUTS 6 servings   4 sprigs fresh thyme 2 garlic cloves, peeled 2 cardamom pods 1 bay leaf 1 level tbsp coarse salt 1 tsp coarsely ground black pepper 400g fillet of salmon, cleaned of small bones, skin and the grey strip between the skin and the pink meat About … להמשיך לקרוא SALMON CONFIT WITH HERBS AND NUTS ←

EGGPLANT MOUSSE Serves 10   5 medium to large eggplants About 1/2 liter corn oil Juice of 1 lemon (or more, to taste) 5 cloves garlic, minced Salt   Grill the eggplants, preferably on an open flame, to add a smoky aroma and a delicate flavor. When they are completely blackened and burnt, peel them, … להמשיך לקרוא EGGPLANT MOUSSE ←

GREY MULLET CEVICHE 4-6 servings This ceviche is seasoned with sumac – a purple powder with a tangy flavor which gives it a beautiful color and a fresh taste. Sumac can be bought in spice shops. 4 medium grey mullets (cultivated Buri), filleted 1 1/2 cups freshly squeezed lemon juice 1/4 tsp crushed chili 2 … להמשיך לקרוא GREY MULLET CEVICHE ←

  SHRIMPS WITH BULGUR AND SPINACH LEAVES, IN LEMON VINAIGRETTE SAUCE 4 services 1 cup coarse bulgur 12 fresh or frozen shrimps, peeled 30g butter 250g spinach leaves, washed and dried 1 mango, peeled and cut into cubes (when mango is out of season, use fresh pineapple or filleted orange segments) For the sauce 1/2 … להמשיך לקרוא SHRIMPS WITH BULGUR AND SPINACH LEAVES, IN LEMON VINAIGRETTE SAUCE ←

Spinach salad with buckwheat mango and shrimp  For 4 as an appetizer  Ingredients 1 cup buckwheat 12 fresh or frozen shrimp peeled 30 grams butter (~1 ounce) 1/4 kilo spinach leaves rinsed and dried 1 peeled and diced mango     The sauce   1/2 cup sweet concentrated lemon juice 1/4 cup olive oil 2 … להמשיך לקרוא Spinach salad with buckwheat mango and shrimp ←

Eggplant mousse For 10 as an appetizer  5 medium-large eggplants 1/2 liter corn oil (34 fl oz) 1 squeezed lemon 3 cloves garlic minced Salt Roast the eggplants, recommended on open flame, adds a smoky scent and delicate taste. Peel the eggplants, and put in a deep dish and blend with a stick hand blender. … להמשיך לקרוא Eggplant mousse ←

Eggplant Mousse Serves 10 Ingredients: 5 medium-large eggplants // 1 pint corn oil // Juice of 1 lemon // 3 cloves of garlic, minced // Salt Preparation: 1. Roast the eggplants until well blackened on all sides, preferably on an open flame, this adds a smoky aroma and a delicate flavor. When ready, peel or … להמשיך לקרוא Eggplant Mousse ←

Spinach Salad with Bulgur, Mango and Shrimp Serves 4 Ingredients: 1 cup bulgur // 12 fresh or frozen shrimp, peeled // 2 tablespoons butter // 1/2 pound spinach leaves, rinsed and dried // 1 mango, peeled and diced (pineapple or orange when mango is not available) For the sauce: 1/2 cup sweetened concentrated lemon juice … להמשיך לקרוא Spinach Salad with Bulgur, ←