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LOSH KEBAB Seranoush Vartanian (Lamb-burgers)

2 lbs. ground lamb or beef

2 oz. tomato sauce

1 lge. chopped onion

2 tsp. salt

½ tsp. pepper

Mix meat, onion, salt, pepper and tomato sauce together. Shape into patties. May be barbecued or broiled.


PLAKI (Fish dish)

¾ tsp. salt

½ cup chopped parsley

¼ tsp. bik. pepper to taste

2 cups celery (about ½" pieces)

¼ tsp. garlic salt

2 cups carrots (about ¼" pieces)

2 tsp. oregano

2 cans 14½ oz. stewed tomatoes

2 tbsp. oil

½ cup water

1 onion, sliced

2 lbs. fillets of fish

Clean fish. Prepare bread crumb mixture of first 5 ingredients. Put this mixture over the fish, covering completely. Put fish in to oiled baking dish with onion slices on top and brown for about half an hour at 400o. Meanwhile, prepare the parsley, celery and carrots. Put these into the baking dish. Add the stewed tomatoes, which should be put in to the blender for an instant to break them down.. Then add water to baking dish. Bake 1˝ hours more or until carrots are tender, basting when necessary.


Eggplant Casserole

3 or 4 medium eggplant

3 or 4 Tomatoes

3 or 4 Green pepper, diced

1/4 c Olive oil

1/2 Clove garlic, finely minced

1 x Pepper, freshly ground

1 Onion, med, sliced

1 1/2 t Salt

1 x Sour cream (optional sauce)

Dice eggplant. Heat oil in skillet, add onion, green pepper, and eggplant. Stir over low heat until eggplant is soft. Add tomatoes, salt, and pepper. Simmer a few minutes. Add basil, chives, parsley, oregano to taste. Turn into casserole dish and bake at 325 degrees for 35/40 minutes. Casserole may be served hot or cold, with sour cream.


Eggplant Dip

1 medium Egg plant

1/4 c Chopped red onion

1/2 c Milk

1 tb Olive oil

2 tb Lemon juice

1 tb Butter

1 tb Flour

Salt and pepper to taste

Freshly grated nutmeg -- to taste

½ cup water

3 or 4 oz Parmesan cheese

Preheat oven to 400 F. Prick eggplant with a fork in 10-12 places and rub with olive oil. Bake uncovered for about an hour, or until the pulp feels quite soft. Scoop out the pulp and place in a small saucepan. Add lemon juice and cook over medium heat until the water has evaporated - about 5 minutes. Sauté the onion in butter. Blend enough of the flour in to make a thick roux, then add milk slowly to form a thick sauce. Beat lightly into the eggplant. Season with salt, pepper and nutmeg. Add the Parmesan cheese and a few drops of warm milk if dip is too thick. Store overnight in the refrigerator but bring to room temperature before serving with crackers.


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