Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Bread

Ethnicity:

Eastern European

Ingredients:

2 each medium-size green...
4 each 3/4-inch-thick...
3 tablespoons finely chopped...
0.5 cup bottled Italian...
8 each green onions, all...
2 each to...

Directions:

Prepare barbecue (medium heat).
Whisk dressing and mint in small bowl to blend.
Arrange tofu, bell peppers and green onions on small platter;
brush with some of dressing mixture.

Wrap pita bread in foil; place at edge of grill to warm through.
Grill vegetables and tofu until lightly charred and heated through, occasionally turning and brushing with some dressing mixture,
about 8 minutes for vegetables and 5 minutes for tofu.

Cut...

Time:

30 min (15 min to prepare, 15 min to cook)

Meal type:

Bread

Ethnicity:

Eastern European

Ingredients:

0.25 cup cloves
2 tablespoon cinnamon
0.25 cup coriander seeds
0.5 cup black peppercorns
1 each handful pine nuts...
1 each very small piece...
2 teaspoons Baharat
1 each piece of cinnamon...
1 teaspoon turmeric
1 teaspoon salt
2 each cardamons pods
6 each cloves
12 each peppercorns
1 each large onion...
2 cups basmati rice
0.333333 cup cumin seeds
2 teaspoon cardamom seeds
0.5 cup ground paprika

Directions:

Rinse rice until water is clear.
(I use a large pot and put the rice in a colander and run cold water over the rice until the water runs clear.
This prevents the grains from breaking.)
After you have done this empty the water from the pot and take the rice out of the colander and let set for 2-4 hours the longer the better because this increases the length of the rice.

The following ingredients need to be fried until the onions are clear (do not allow the o...

Time:

25 min (15 min to prepare, 10 min to cook)

Meal type:

Bread

Ethnicity:

Eastern European

Ingredients:

2 tablespoons olive oil
0.333333 cup Lemon juice
3 tablespoons fresh mint leaves...
0.5 cup green onions --...
0.5 each medium green or...
3 each medium tomatoes...
0.5 cups fresh parsley --...
0.75 cup bulghur
1 cup boiling water
1 teaspoon salt
0.25 teaspoon pepper, leaf lettuce
6 each pita bread rounds

Directions:

Pour 1 cup of boiling water over bulghur.
Let stand for 15 to 20 minutes or until water is absorbed.

Stir in parsley and next 8 ingredients.
Cover and chill for 1 hour.

Place leaf lettuce on bread rounds.
Top evenly with tabbouleh and roll.
Alternatively, place inside pita pockets.

Time:

15 min (10 min to prepare, 5 min to cook)

Meal type:

Bread

Ethnicity:

Eastern European

Ingredients:

0.5 teaspoon of paprika...
0.5 teaspoon black ground pepper
1 teaspoon cumin
1 each large onion, cut...
1 cup of green lentils
1 cup of whole rice...
0.333333 cup olive oil
0.5 cup of choped parsly,...

Directions:

1. Cook rice (watch that it does not dry from over cooking)

2. Cook lentils with a lot of water until soft to bite (not mushy) and drain.

3. Fry the onions slowly with some of the oil until brown (soak the oil with a kichen towel)

4. In a large pan:
stirfry the rice, lentils in olive oil for 2-3 min.
add the cumin, pepperand salt
take off the heat add the parsly and mix.

Serve with the fried onion on top.
...

Time:

1 hr 45 min (15 min to prepare, 1 hr 30 min to cook)

Meal type:

Bread

Ethnicity:

Eastern European

Ingredients:

6 tablespoon extra virgin...
0.5 teaspoon salt
0.75 cup all-purpose flour
0.25 cup lukewarm water
1 teaspoon sugar
1 tablespoon (1 enveloppe)...
4 tablespoon zaatar ( = 2...

Directions:

Proof the yeast in a few tablespoons of the warm water, with the sugar mixed in.

Sift the flour and salt into a large bowl and make a well in the center.
Add the yeast mixture and remaining water and knead until you have a firm dough.
Transfer to a floured work surface and continue to knead for 10-15 minutes or until smooth and elastic.
During this time, knead in 1 tablespoon olive oil into the dough - this will make it softer.

Wash and dry t...

Time:

30 min (15 min to prepare, 15 min to cook)

Meal type:

Bread

Ethnicity:

Eastern European

Ingredients:

2 tablespoons to 3 tbsp lemon...
2 tablespoons olive oil
2 tablespoons soy milk or skim...
0.5 cup lite soft tofu
2 each to 4 pita pocket...
0.333333 cup Creamy Herb...
0.25 teaspoon salt
0.5 teaspoons fresh chopped...
0.5 teaspoons fresh chopped...
2 teaspoons olive oil
0.5 cup spinach leaves,...
1 each large tomato --...
2 each cloves garlic --...
1 each small onion --...
1 each red bell pepper...
1 cup yellow squash,...
1 teaspoon honey (optional)
0.25 teaspoon salt
0.25 teaspoon garlic powder
2 teaspoons fresh dill or 1...

Directions:

Prepare and cut vegetables. Combine in a mixing bowl all of the above ingredients except the tomatoes, spinach leaves, dressing, and pita halves.

Toss vegetable mixture to lightly glaze the vegetables with olive oil.

Spoon vegetable mixture onto a broiler pan or cookie sheet coated with nonstick cooking spray. Broil 5 minutes, add tomatoes and spinach leaves to vegetable mixture and stir. Baste with additional marinade and broil for an additional 5 minutes or unt...

Time:

30 min (15 min to prepare, 15 min to cook)

Meal type:

Bread

Ethnicity:

Eastern European

Ingredients:

1 each small tomato...
1 each stalk celery
0.5 each small cucumber or...
1 each small carrot
0.5 each avocado (optional)
2 cups alfalfa sprouts...
1 each to 2 tablespoons...
0.5 teaspoon mustard or...
2 each whole-wheat pita...

Directions:

Finely chop lettuce, spinach, tomato, celery, and cucuumber, and combine in small bowl.

Grate carrot and cube avocado, and add to vegetables.
Add sprouts.
Add mayonnaise, mustard or tamari, a squeeze of lemon, and sea salt to taste.
Mix well.

Stuff salad into slightly warmed pita pockets.
Wrap in plastic, and store in refrigerator until you're ready to eat.

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Bread

Ethnicity:

Eastern European

Ingredients:

1 each to 2 loaves...
1 cup Tahini (sesame...
1 each clove garlic,...
1 teaspoon salt
1 can (15 oz.) great...
2 tablespoons Sumac, (small...
1 stick margarine
0.25 teaspoon cayenne or paprika

Directions:

Place bread cubes in a 9"x13" baking pan (preferably glass).
Broil bread until golden brown.
Mix the tahini with crushed garlic, salt, and lemon juice.
Add enough water to this paste to bring the consistency of pancake batter.
Drain the beans, wash well.
Stir the beans into the tahini mixture.
Spread the beans mixture over the toasted bread cubes.
Sprinkle with the spices starting with black pepper and ending with sumac.
Melt m...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Dessert

Ethnicity:

Eastern European

Ingredients:

1 each kilogram flour
1 cup and a half of oil
3 cups of sugar
1 each and a half tbsp...
1 tablespoon of cocoa
2 each glasses of water
1 each small glass of...
2 teaspoon of baking soda
3 cups of raisins, a...
1 each glass and a half...

Directions:

Start mixing the oil with the sugar and then add all the other ingredients one by one (except for the cognac), working the mixture as you go along.

Bake in a moderate oven.

When you take the cake out of the oven, pour the cognac over it and let it stand for 12 hours, covered.
Finally, turn it around, cut it in three parts and keep it well wrapped up in tin foil.

To be served in thin slices.

Time:

45 min (15 min to prepare, 30 min to cook)

Meal type:

Dessert

Ethnicity:

Eastern European

Notes:

This traditional Greek...

Ingredients:

1 cup ground almonds
1 cup ground walnuts
0.5 teaspoons cinnamon
8 each sheets filo
0.25 cup Melted Margarine
0.25 cups date sugar
2 tablespoons Grated lemon rind
0.25 cup Lemon juice
2 tablespoons maple syrup,...

Directions:

1. Preheat oven to 350 degrees F. Lightly oil a deep 9- by 12-inch baking pan.

2. In a small bowl combine almonds, walnuts, and cinnamon. Set aside.

3. Cut each sheet of filo in half.
Stack cut sheets on counter.
With a large pastry brush, dot top sheet with about 1 teaspoon margarine, then spread evenly to coat as much of sheet as possible (see Preparing Filo).
Lay evenly in baking pan.
Sprinkle lightly with nut mixture.
Repeat...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

1 cup raw short-grain...
2 each cloves garlic,...
1 each medium tomato, diced
1 each onion, diced
0.5 each red pepper, diced
1 teaspoon cinnamon
2 teaspoon dried oregano,...
3 tablespoon olive oil
0.25 cup Lemon juice
2 each to 4 more cloves...

Directions:

Unroll one bunch of leaves, and give them a quick rince in a colander.
Pick out very small or broken leaves and use these to line the bottom of a heavy, mimimum 2 litre pot.

Mix rice, garlic, tomato, onion, red pepper, cinnamon and oregano in mixing bowl.
Take one leaf spread on palm of hand, stem end towards wrist (snip off any remaining stem).
Place about a teaspoon of filling in middle, closer to stem end.
Fold bottom up just to cover filling, the...

Time:

45 min (10 min to prepare, 35 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

9 ounces artichoke hearts
1 teaspoon olive oil
0.5 cup onion -- finely...
2 each cloves garlic --...
3 cups Sliced mushrooms
1 teaspoon dried basil
0.5 teaspoon dried oregano,...
1 tablespoon Lemon juice
1 tablespoon dry white wine
1 tablespoon Italian seasoned...

Directions:

Preheat oven to 350¡ F.
Lightly oil a 1-quart baking dish or spray with a nonstick cooking spray.

Cook frozen artichokes according to package directions.
(1-16 oz. can of artichokes can be substituted, these need only be drained.)
Drain and place in pan.

Heat oil in a medium nonstick skillet over medium heat.
Add onion and garlic.
Cook, stirring frequently, 3 minutes.
Add mushrooms.
Sprinkle with spices.
...

Time:

50 min (5 min to prepare, 45 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

4 each Medium-small...
1 cup tahini
6 each cloves of garlic
1 cup finely chopped...
2 teaspoons of salt
0.5 cup finely minced...
2 tablespoons olive oil

Directions:

Cut off and throw out the stem-ends of the eggplants.
Prick the eggplants all over with a fork.
Place them directly on an oven rack (preheated to 400 degrees), and roast them slowly until they pop (about 45 minutes).
When they are sagging, wrinkled, crumpled and totally soft, they are ready.
Remove them from the oven and wait for them to cool enough to handle.
Scoop out the insides and mash them.
Combine will all other ingredients except the olive oil...

Time:

30 min (10 min to prepare, 20 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

2 each large eggplants
0.25 cup tahini
1 each small Onion
7 each cloves garlic
1 tablespoon cumin
1 teaspoon ground coriander
1 teaspoon vinegar
2 tablespoons Lemon juice
1 tablespoon olive oil, salt...

Directions:

Pierce the skin of the eggplant and placed on foil lined baking sheet under boiler.
Broil, turning once, until they are oozing and the skin is black on both sides.
Throw the eggplants in cold water and peel.
Drain the flesh and pop into a blender.
Add a conservative amount of all ingredients and blend on low, for a minute or two (until creamy and well-blended) you may have to add water to achieve desired consistency.
Adjust the seasoning by adding ingredient...

Time:

1 hr 50 min (10 min to prepare, 1 hr 40 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

3 each lbs. firm...
2 each med yellow onions
0.5 each head garlic
1 tablespoon olive oil
0.5 teaspoon salt
0.5 tablespoon tahine
3 tablespoon lemon juice, cayenne

Directions:

Prick eggplants with a fork and put on baking sheet and roast on 400 degrees until they are charred and collapse - at least an hour.
Allow them to cool, then split them lengthwise with a sharp knife and sccop out the flesh, first pulling out and discarding any pockets of dark seeds.

While the eggplants are roasting, chop the onions and peel and mince the garlic.
Heat the olive oil in a non stick pan and cook the onion and garlic in it with 1/2 tsp of salt, stirrin...

Time:

1 hr 15 min (15 min to prepare, 1 hr to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

5 each to 6 large...
3 each to 4 medium...
2 each eggplants (the...
1 can stewed tomatoes
3 each to 4 cloves...
1 each onion , cut in...
0.5 cup oil (preferably...

Directions:

Arrange (really throw in!) all the ingredients in your baking pan, and give them a good mix
(another name for this dish is TOURLOU, i.e. mix-mix)
and bake for about 1 hour at a medium heat oven
keep adding a touch of water to keep the stuff from frying
allow to cool before eating
- serve with a generous amount of oil and juices and with some bread to clean up the plate!

Time:

15 min (5 min to prepare, 10 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

1 pound broccoli rabe --...
1 tablespoon olive oil
3 each cloves garlic --...
2 cups cooked chick peas
0.25 teaspoon red-pepper...

Directions:

1. Bring a pot of salted water to a boil.
Add the broccoli rabe and cook until almost tender, about 5 minutes.
Drain well.

2. In a large skillet, heat oil over medium-low heat.
Add garlic and stir until pale golden, about 1 minute.
Stir in chickpeas, red-pepper flakes and 1/2 cup water.
Simmer for 5 minutes, stirring occasionally.

3. Stir in the broccoli rabe and cook until tender, about 3 minutes.
Season with salt and pe...

Time:

1 hr (15 min to prepare, 45 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

0.5 cup brown rice
2 tablespoon virgin olive oil
1 tablespoon butter
1 each 10- to 12-oz...
1 each med onion, cut...
1 each small green bell...
1 each small red or...
2 each med tomatoes,...
4 teaspoon ground cumin
0.5 teaspoon turmeric
0.25 teaspoon ground ginger
0.25 teaspoon ground cinnamon
0.5 teaspoon freshly ground...
0.25 cup chopped parsley...
3 cup water

Directions:

Rinse the rice, cover it with water and set it aside to soak while you prepare the rest of the vegetables.

Preheat the oven to 375F.
Warm the oil and butter in a large skillet.
Add the eggplant and onion, salt them lightly, and rapidly saute them to distribute the oil.
Cook over medium heat until the eggplant is soft but not mushy, about 5 minutes.

Add the peppers, tomatoes, spices (including the pepper), parsley and more salt to taste.
...

Time:

1 hr 5 min (10 min to prepare, 55 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

2 each medium eggplants...
1 tablespoon olive oil
1 each medium onion,...
1 teaspoon sugar
0.25 each to 1/2 cup...

Directions:

Preheat the oven to 450 degrees.

Prick the eggplants in several places with fork; place on a foil-lined baking sheet.
Bake until softened and collapsed, about 45 to 55 minutes.
Cool, slice open and scoop the pulp from the skin.
Discard the skin and chop the pulp.

In a large, heavy saucepan, heat the oil over medium heat.
Add the onion; saute until golden, five to seven minutes.
Add eggplant, tomatoes, lemon juice and sugar.