Recipes from Croatia, Cyprus, Greece, Portugal, Spain, Turkey

Common Cookbook

Method 1. To prepare this traditional pastitsio recipe (pastichio), start with the meat sauce. Place a large pan over medium-high heat and add the olive oil, the chopped onions and sauté for 2-3 minutes. Add the garlic, tomato paste and the beef. Break up the meat with a wooden spoon and brown for 4-5 minutes. Pour in the red wine and wait to evaporate. Add the canned tomatoes, the sugar, cinnamon, clove, the bay leaf and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. (After the meat is cooked, discard the bay leaf, the clove and the cinnamon) 2. Prepare the bechamel sauce for the pastitsio. Melt the butter in a large pan over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in small batches, whisking continuously in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat whilst continuing to stir. Remove the pan from the stove and add the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese (50g/ 1.7oz.). Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste. 3. Cook the pasta for the pastitsio 2-3 minutes less than the package instructions, so that they don’t get mushy after turning out of the oven later. Drain the pasta and stir in the egg whites and the feta cheese (smashed with a fork) and mix gently with a spatula.

450g/ 15oz. bucatini pasta, penne or ziti - 110g/ 4oz. feta cheese - 2&nbsp;egg whites

Ingredients for the bechamel

120g/ 4.3 oz. plain flour - 120g/ 4.3 oz. butter - 1000ml/ 34 oz. milk - 2&nbsp;egg yolks - 50g/ 1.7oz. Kefalotyri or Parmigiano-Reggiano - a pinch of nutmeg - salt to taste - 50g/ 1.7oz. Kefalotyri or Parmigiano-Reggiano to sprinkle

7. These pastries are commonly served&nbsp;with a dusting of confectioner’s sugar, cinnamon, or both. They can also be eaten with neither. They're best enjoyed warm within a few hours of baking when the pastry is nice and crispy and the custard is delicately smooth and creamy.

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Gelat de torró (Nougat ice cream)

The province of Alicante is the land of ice cream and nougat. If we combine these two delicacies we get one of the most delicious desserts you could ever try, especially during the warm summer months. Nougat, with denomination of origin in Jijona and Alicante, is a delicious sweet typically eaten at Christmas and just as wonderful as an ice cream in summer. Method 1. Use a knife to slice up the soft turrón. Mix it with the milk, sugar and cream to obtain a paste, neither too soft nor too hard. Leave to stand for over five hours. 2. Tip into an ice-cream dish and freeze until it has the desired consistency.

1/2l milk - 100 cc fresh cream - 100 g sugar - 150 g Xixona turrón

Eggplant Mousaka (Patlican Musakka)

Method 1. Peel eggplants and slice in ½ inch wheels. Leave them in salty water for about 15-20 minutes. 2. Peel potatoes and slice them in 1/3 inch thick wheels as well. 3. Take canola oil in a frying pan and fry both sides of potatoes lightly. Place them over a Pyrex or oven tray. Sprinkle with salt. 4. Dry eggplants with paper towel and fry them as well. Place fried eggplants over potatoes and sprinkle with salt. 5. Take 2 Tbsp of canola oil and ground beef in another pan and cook for about 2-3 minutes over medium heat. Stir in onion and cook for 3 minutes. Add tomato paste and tomatoes. Cook for about 5 minutes over low-medium heat. Add pepper, garlic, salt and spices. Cook for 1-2 minutes and add hot water. 6. Transfer this mixture all over the Pyrex/oven tray evenly. Make sure the eggplants and potatoes are covered with the mixture. 7. Preheat the oven to 400º F (200º C) and bake for about 35-45 minutes. Serve hot/warm. ENJOY

1 lb eggplant - 3 medium potatoes - 2 tomatoes, diced - 1 big onion, chopped - 2 Tbsp canola oil - 2 green peppers, chopped - 1 Tbsp tomato paste - 2-3 cloves of garlic, chopped - ½ cup hot water - ¼ tsp black pepper - ¼ tsp cumin - 1 tsp salt to taste - 1 cup canola oil for frying

Method 1. To prepare this delicious Greek beef stifado recipe, heat the oil in a saucepan, add the meat (in batches) and sauté, until browned on all sides. Do not add all the meat in the sauce pan, rather sauté in batches, so that the temperature of the oil remains high and the meat is sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside. 2. Peel and carve the baby shallot onions crosswise, add&nbsp;in the same oil used to browned the meat, turn down to medium heat and sauté until the onions have softened, but not browned (about 10 minutes). 3. Pour in the cognac, the wine and red wine vinegar, cover and let it simmer for 3 minutes. 4. Pour the meat along with its juices to the saucepan, add the tomato paste and sauté. Add the chopped tomatoes, bay leaf, allspice berries, nutmeg and a bit of water until the meat is covered. Bring to a boil, turn the heat down and simmer the beef stifado with a lid on for 1 1/2 hours or until the beef is tender and the sauce has thickened. While the beef stifado is simmering, check if it needs some water; you don’t want it to dry out. If it does, pour in half a cup of boiled water and stir. Towards the end of cooking time season well with salt and pepper to taste. 5. Serve beef stifado with pasta and grated cheese, or boiled new potatoes. Enjoy!

1&nbsp;kg good-quality stewing beef, cut into portions (35 ounces) - 1.5&nbsp;kg pearl&nbsp;onions, peeled (60 ounces) - 1/4&nbsp;of a cup olive oil - 3/4&nbsp;of a cup red wine - 3&nbsp;tbsps red wine vinegar - 1/3&nbsp;of a cup cognac - 2&nbsp;ripe tomatoes (without skins) roughly chopped or tinned (400g) chopped tomatoes (14 oz) - 1 tbsp&nbsp;tomato paste - 1&nbsp;bay leaf - 3–4 allspice berries - a pinch nutmeg - salt and freshly ground pepper - a bit of water

Method 1. To prepare this spanakopita recipe start by making the phyllo dough first. Alternatively use commercial phyllo dough. 2. When done, heat the oven to 200ºC / fan 180º C / gas 6. 3. To prepare the filling for this spanakopita recipe, sauté the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs, spring onion and season. 4. For this spanakopita recipe you will need a non-stick baking pan, about 25cm. Put the first sheet of filo in the pan and sprinkle with olive oil, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and sprinkling with olive oil. Use 2-3 phyllo sheets, depending on how thick your phyllo is. Tip in the filling of the spanakopita and fold over the excess pastry to cover. If you like to prepare a larger pan of spanakopita for a big crowd, double the ingredients for the filling and use a 25x35 cm baking dish. Layer the 2-3 phyllo sheets to form the bottom of the spanakopita, tip in the filling and top with 2-3 more phyllo sheets. 5. Brush the top of the spanakopita with olive oil and scar with a sharp knife. Bake in preheated oven for about 60 minutes until the phyllo is crisp and golden. 6. Leave the spanakopita cool down for 10-15 minutes before cutting into pieces. Serve the spanakopita with Greek salad. Enjoy!

Ingredients for the filling

2&nbsp;red onions, halved and sliced - 1&nbsp;spring onion, finely chopped (optional) - 2&nbsp;cloves of garlic, crushed - 500g&nbsp;spinach, washed and roughly chopped (18 ounces) - a pinch of grated nutmeg - 200g&nbsp;feta cheese, crumbled (7 ounces) - 2&nbsp;eggs, beaten - 1–2&nbsp;tbsps fresh dill, chopped (optional) - butter - salt and pepper to taste

Arroz de Polvo (Portuguese Octopus Rice)

Method 1. Clean and wash the octopus. Precook it in a pressure cooker with water seasoned with a small unpeeled onion and a bay leaf. Cook for about 35 minutes. Keep&nbsp;the cooking liquid. 2. Cut the drained octopus into small pieces. 3. Heat the olive oil in a large saucepan and&nbsp;add the&nbsp;chopped onion and cook gently, stirring, for 2 or 3 minutes. 4. Add the garlic, the peeled tomatoes cut into pieces and the chopped pepper; season with salt&nbsp;and pepper to taste and cook for a few minutes longer. 5. Add the octopus. 6. Add rice (preferably a short-grain), stir and pour the cooking liquid from the octopus (enough water to completely cover the rice and the octopus). Bring it back to a&nbsp;boil. Then turn the heat very low and put the lid on the saucepan. 7. After 15 minutes, stir to ensure the rice is not sticking&nbsp;to&nbsp;the bottom. 8. After 5 minutes, taste the rice to make sure it is done. Sprinkle with chopped parsley and serve.

1 kg of octopus -&nbsp; ¾ cup of olive oil - 2 cloves of garlic, finely chopped - 1 onion, chopped - 1 small unpeeled onion - 3 tomatoes, skinned and chopped - 1 large green pepper, chopped - Salt, to taste - Pepper, to taste - 1 bay leaf - 2 cups of short grain rice - 1 bunch of parsley

Method 1. To prepare this authentic Greek tzatziki sauce recipe, remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. 2. Afterwards, wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. 3. Assemble the tzatziki sauce. In a bowl, add the cucumber, the minced garlic and olive oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold. (Alternatively, if you have a blender, pour in the olive oil and garlic and blend until combined. Then mix with the rest of the ingredients using a spoon. This will help the garlic to mix better with the rest of the ingredients). 4. Prepare this traditional tzatziki sauce for your friends and family and serve as a delicious dip with some warm pita breads aside, or as a sauce for Greek-style souvlaki. Enjoy!

1&nbsp;cucumber - 2&nbsp;cloves of garlic, minced - 1/4&nbsp;of a cup extra virgin olive oil - 500g&nbsp;strained Greek yogurt (18 ounces) - 1–2&nbsp;tbsps of red wine vinegar - a pinch of salt and freshly ground pepper

5. Now it’s time to wrap the lamb kleftiko in parchment paper. Lay 4 long pieces of parchment paper to form a star. Pop the potatoes in the centre of the parchment paper and season with salt and a pinch of oregano. Pour the marinade from the lamb over the potatoes and set the lamb and vegetables on top of the potatoes. Layer with the sliced tomato and enclose the lamb kleftiko into a pouch. To enclose the lamb kleftiko hold the parchment paper from the edges, crosswise and grab with your hand in the middle, just above the stuffing and squeeze. Use the kitchen string to tie tightly the whole thing together, just above the stuffing and lift into a roasting tin. 6. Roast the lamb kleftiko in the oven for about 1 hour 45 minutes until tender. Remove the tin from the oven and increase the temperature to 220C. Unwrap the lamb kleftiko and scrunch the parchment paper under the rim of the tin. Baste the lamb with the juices and return in the oven for a further 20 mins until browned. Remove the pieces of lamb from the pouch and wrap them in some foil to rest. Toss the potatoes and return in the oven for about 20 minutes, until nicely coloured. 7. Return the lamb pieces in the roasting tin and serve the lamb kleftiko as it is. Enjoy!

200g&nbsp;kefalotyri or Graviera or any had yellow cheese, cut into cubes (7 oz.) - 5&nbsp;medium sized potatoes - 1/2&nbsp;ripe tomato, sliced - salt and freshly ground pepper - parchment paper - kitchen string

Method Preparation of the filling: 1. Heat the oil in a frying pan over medium heat and sauté the onions for 10 minutes until translucent. 2. Add the tomatoes and season with salt and pepper, then cook for 20 minutes. 3. Remove from the heat, allow to cool then stir in the parsley and anchovies. Set aside.&nbsp;

1/3 cup olive oil - 6 brown onions, thinly sliced - 6 large tomatoes cut into 1/2-inch cubes - 3 tablespoons chopped flat-leaf (Italian) parsley - 3 1/2 ounces anchovies, chopped - Sea salt - Freshly ground black pepper&nbsp;

Ingredients for the dough

3 1/3 cups plain (all-purpose) flour - 1/4 ounce fresh yeast - 1/4 ounce salt - 1/3 cup olive oil&nbsp;

These delicious and sweet take less than 30 minutes to make and make a great sweet snack. Method 1. Preheat the oven to 180°C. 2. Line a baking tray with parchment paper. Place the small muffin cups into the baking tray. 3. In a bowl add the coconut, the whole eggs, the egg yolks, and the sugar and mix together using your fingers or spatula until the mixture is well combined. Don’t mix too much! 4.&nbsp;Drop parts of the coconut mixture into the paper liners using a tablespoon or your hands. Don’t press the dough too much! Be gentle! 5. Place into the preheated oven and bake for approximately 10-15 minutes or until the tips and side of the dough start to get golden. Check continuously to make sure they don't burn. The dough should get golden, but remain wet. 6. Remove from the oven and let them cool slightly.

1000g of grated coconut - 750g of sugar - 10 eggs - 2 egg yolks - Small cupcake or muffin paper liners

Method 1. Wash the caul fat with water and lemon juice.&nbsp; 2. Mix the meat, onion, parsley, cinnamon, dried bread crumbs, salt&nbsp;and&nbsp;pepper&nbsp;in&nbsp;a&nbsp;deep&nbsp;bowl&nbsp;and&nbsp;knead. 3. Form the mixture into small oblong meatballs and wrap each one in a small piece of caul fat.&nbsp;Grill over charcoal or broil.&nbsp;&nbsp; 4. Serve with pitta bread and fresh finely chopped vegetables.

1 kilo pork minced - 4 onions finely chopped - 2 slices wet bread or ¼ cup dried bread crumbs - 1 bunch of parsley finely chopped - Salt - Pepper - Cinnamon&nbsp;powder (optionally) - Caul fat

The Region's most typical Christmas sweet is pastís de moniato (sweet potato pastry). Arabic in origin, they are usually made as small pastries and, therefore, are often referred to in the plural, pastissos. The fusion of flavours between the cinnamon and the sweet potato, with a hint of cazalla aniseed liqueur, is a true celebration for the senses. Method 1. For the filling, boil the sweet potatoes with their skins on. Peel, and scoop the pulp out while still hot and mix with the sugar and a pinch of cinnamon until a thick paste is formed. 2. To make the dough, mix the aniseed spirit and the olive oil together with the sugar in a pot over a low heat. Take care that the high-alcohol spirit does not catch fire. Cover with the lid for a few seconds if it does. 3. When part of the alcohol has evaporated and the sugar has dissolved, add the flour. Mix well to form a paste. This process should last about 20 minutes in all. 4. To make the pastries, the dough should be worked while hot. Spread them out in round portions (using a glass as a mould) on a smooth oiled surface. Fill with the sweet potato paste and close. Seal the ends by crimping with a fork. Brushed over with a beaten egg to achieve a shiny gloss when baked. 5. Place in a pre-heated oven and bake for 25 minutes at 220º.

1/2 glass of high-alcohol cazalla (aniseed spirit) - 1/2 glass of olive oil - 1/2 kg sugar - 3/4 kg flour - 1 egg

3/4 kg white sweet potato - 1/4 kg sugar - cinnamon

6.&nbsp;To roast the vegetables, spread the quartered and sliced onions, tomatoes and peppers in a tray and stir in 2 tbsp. olive oil. Season with salt and ground black pepper and combine well. Roast at the preheated oven (180º C/ 350º F) for 30 – 35 minutes. 7.&nbsp;For the lamb stew, cut the lamb into chunky, generous bite size pieces. 8.&nbsp;Pour in 2 tbsp. olive oil in a wide, heavy pan and stir in the diced onions. Sauté over medium to high heat for 3 minutes, the onions will start to soften. 9.&nbsp;Stir in the lamb pieces and sauté with the onions for 5 minutes, mixing regularly. The lamb will release its juice. 10.&nbsp;Add the red pepper paste and/or red pepper flakes (if using) and tomato paste to the pan, combine well. Check the seasoning and turn the heat to low. Stir in 2 tbsp. water, combine and cover the pan. Simmer the lamb gently for about 20 minutes, until tender. 11.&nbsp;Just before serving, pour in 1 tbsp. olive oil in a pan and gently reheat the eggplant &amp; garlic puree until it is hot. Turn the heat off and stir the yoghurt to the eggplant pure and combine well.

15ml/1 tbsp. olive oil - Salt and ground black pepper to taste

3 medium tomatoes, quartered - 1 green, yellow and red bell peppers, deseeded and quartered - 1 onion, quartered and sliced - 30 ml/ 2 tbsp. olive oil - Salt and ground black pepper to taste - Handful of chopped flat leaf parsley to serve

Method 1. In a bowl, combine salt, garlic, olive oil, cumin, paprika and lemon juice. 2. Cut the meat uniformly sized 1 to 2 inch cubes for quick and even cooking. 3. Then add the meat into marinade sauce and mix them all. Leave for marinating at least 1 hour, preferably one night in the fridge. 4. Drain the meat and discard the marinade sauce, do not use it again. 5. Put the meat and vegetables on skewers. If you are using wooden skewers, leave them in water for 30 minutes, to prevent them catching fire over the grill. 6. Cook Shish Kebabs on the grill, electric grill or you can bake them in the oven at 400ºF (200ºC) till all sides are golden brown and tender. ENJOY!

1 lb boneless beef or lamb - 1 tsp salt - 1-2 cloves of garlic, minced - 2 tbsp olive oil - ½ tsp cumin - ½ tsp paprika - 1tbsp lemon juice - Green/yellow/red pepper, cut in big chunks - 2-3 medium onions, cut into 4 - Any kind of vegetables you like - Wooden/ metal skewers

One of the most popular recipes with different variations, which can be found in many ovens and bakeries all around the Region of Valencia. It is baked flour and oil dough stuffed with a delicious mixture of tomatoes, peas and tuna. Coca farcida is an ideal snack or a delicious entrée. Method 1. Mix the flour, salt and bicarbonate in a bowl. Pour in hot olive oil. If the mixture is too dry, add some boiling water. 2. To prepare the tomato mixture, lightly fry the onion, tomatoes and add the peas and the shredded tunny. The dried tunny trunk should be desalted previously for three hours, changing the water continually. 3. When the mixture is properly fried, add the hard-boiled egg in small pieces. 4. Spread a layer of dough over a pre-greased tray. Spoon on the tomato mixture and cover with another layer of dough. Bake in the oven until golden brown.

1 kg flour - 1/2 l olive oil - 1/2 kg onions - 1/2 kg ripe tomatoes - 125 g dried tunny trunk - 250 g peas - 1 hard-boiled egg - 20 gr salt - bicarbonate - olive oil

4. Fry the tomatoes and chickpeas (optional) in the pan using the same oil. Add the mix to the clay dish with the meat and place over the heat. Add the water and bring to the boil. Check the salt, add the saffron and rice, distributing it evenly across the dish. 5. Next, add the sausages which you have set aside. Cook until the rice is ready, gradually reducing the heat. When the rice is cooked, add the beaten egg on top. 6. Finish cooking in the oven or place the costrera on top. Leave to rest for a few minutes before serving.

4. For this pastitsio recipe you will need a large baking dish, approx. 25*35 cm / 10*14 inch. Butter the bottom and sides of a pan and assemble the pastitsio. Layer the pasta, top with the meat sauce and even out. Top the pastitsio with the bechamel sauce and smooth out with a spatula. 5. Sprinkle the pastichio with grated cheese and bake in preheated oven at 180C (350F) Fan for about 40 minutes, until crust turns a light golden brown. Let the pastitsio cool down for a while before serving.

Ingredients for the meat sauce

900g/ 30oz. lean ground beef - 2&nbsp;medium sized red onions (finely chopped) - 2&nbsp;cloves of garlic (chopped) - 400g/ 14oz. canned chopped tomatoes - 1 tbsp&nbsp;tomato paste - 1 tsp&nbsp;sugar - 150ml/ 5 fl.oz. red wine - 1&nbsp;bay leaf - 1&nbsp;cinnamon stick - 1&nbsp;whole clove - 1/4&nbsp;of a cup olive oil - 2 teaspoons&nbsp;sea salt and freshly ground black pepper (to taste)

Afelia (pork in red wine and coriander sauce) with pourgouri (bulgar wheat pilaf)

Method 1. Wash and strain the meat.&nbsp;In a deep bowl, mix the wine with the coriander and allow the meat to soak in this mixture (marinate) for a few hours (overnight if possible). 2. Then, strain the meat, and keep the marinade for later.&nbsp; 3. Heat the oil in a saucepan and gently fry the meat.&nbsp;In low heat turn the meat upside down in order to get red in all sides.&nbsp; 4. Pour over the marinade and enough cold water to just cover the meat. Cook gently until the meat is tender.&nbsp; 5. Season with salt and pepper, stir and cook gently until the meat is tender. Almost all of the liquid should have evaporated to leave a thick sauce. 6. Serve hot, topped with the cooking sauce.&nbsp;Accompany with bulgur wheat pilaf, yogurt and salad.&nbsp;

1 kg pork meat, in cubes - 1 cup red dry wine - ¼ cup coriander, ground - ½ cup olive oil - Salt - Pepper

Xalvas katsarolas (Semolina pudding)

Method: Removal of almond skin 1. Place almonds in a large pot/casserole and put in heat to warm–up. Then lower the fire and let them boil for another 2-3 minutes. 2. Dispose of water. 3. Remove the almonds skin using a knife. Then cut the almonds in pieces. Preparation of the syrup&nbsp; 4. Place all the ingredients for the syrup into a large casserole and put it to warm–up. 5. When they start to boil, let them warm-up for another 5 minutes until the syrup mixes well. Cooking the Semolina pudding 6. Put the cooking oil into a large casserole and roast the almonds for 1- 2 minutes. 7. Add the semolina and cinnamon. Let them all roast for another 1-2 minutes and stir well. 8. Remove the casserole from the cooker, add the syrup to the mixture without the carnation gloves and stir well. 9. Place the casserole back to the cooker and continue to stir using a large wooden spoon, until it warms–up well. 10. Remove from cooker after 2-3 minutes. Empty the mixture into a platter. 11. Garnish with the almonds and sprinkle with a little cinnamon. Our halva is now ready to be served – warm or cold.

Ingredients for the syrup

5 glass water - ½ glass flower blossom water&nbsp; - 2 ½ cups sugar - 1 cinnamon stick - 4 carnation cloves

Method 1. Dissolve the maize starch in the water, place it in a pot and put it on fire. 2. Stir constantly until it starts bubbling and thickening. Turn down the heat and keep stirring&nbsp;until you have a thick cream.&nbsp; 3. Serve the mahalepi cream in one big Pyrex tray or in small bowls which you have rinsed with cold water&nbsp;(they have to be wet before serving).&nbsp;&nbsp; 4. Let the mahalepi cool thoroughly, cover with water and keep in the fridge.&nbsp; 5. Serve mahalepi in a bowl with one spoonful of sugar, some rose water and some extra cold water. Add some rose syrup for extra flavor.&nbsp;

6 cups of water - 6tbsp maize starch - sugar - rose water - rose syrup

Arroz con costra (literally meaning ‘rice with a crust’) is a traditional dish from the south of the province of Alicante, though it is also prepared in a number of towns and villages in the north of the province.&nbsp; The recipe contains rabbit and/or chicken, as well as local sausages – such as longaniza blanca and longaniza roja, butifarrón and blanco – which are cooked together with the rice in a clay dish. What makes this dish unique, however, is the beaten egg that is added on top when the rice is almost ready. When cooked, this forms a soft layer that is known as the costra or crust. Traditionally, a costrera is used to cook the egg. This metal implement sits on top of the dish and is filled with embers from the fire, preparing the costra so it doesn’t need to go in the oven.&nbsp; Method 1. Heat the oil in a paella dish or pan and fry the longaniza blanca and longaniza roja which have been cut up into 3cm pieces. Remove from the pan and place to one side. 2. Fry the blanco and then the butifarrón (separately, as they have different cooking times) and place with the longaniza. 3. Salt the meat and fry until golden brown. Place in a clay dish.

100g rice (per person) - Water (double the amount of rice, one glass of water = 200g) - Extra virgin olive oil (160ml) - 18 eggs - Meat cut into pieces (1kg): the dish is made with either rabbit, chicken or both. You can also use pork ribs, though this is less common - Longaniza blanca and longaniza roja (3 of each type of sausage) - Blanco (a type of sausage) (4) and butifarrón (4) - Cooked chickpeas (300g) (optional) - Grated tomato (500g) (optional) - Saffron and salt

Dalmatinska Pašticada&nbsp;

Method 1. Slice the garlic lengthways, chop the onions, panceta, carrots, celery and parsley. 2. Run a sharp knife along the beef opening it up. Insert the garlic and panceta into the slits. Place in a dish and pour some vinegar and red wine over it salt and pepper, bay leaf, rosemary and cover and let marinate overnight in the fridge. 3. Preheat oven at 160ºC. 4. Put a bit of olive oil in a casserole pan over a high heat and brown the beef all over. 5. Once brown add more olive oil, a splash of sweet wine, onions, the rest of the marinade including the celery and bay leaf. Let it cook in the oven for about 15 minutes then add the vegetable stock, tomato paste, cloves, prunes and then cover and cook on low heat. 6. After about 3 hours of cooking take out the bay leaf, rosemary and meat. With a mixer grind the vegetables into a sauce, adding the honey and the jam. Mix well to get a sauce. 7. Carve the meat into 1 cm thick slices. 8. Place the meat on a plate with the sauce next to it and save with homemade gnocchi.&nbsp;

2,5 kg beef (silverside) 2,5 kg - 900 g carrots - 300 g celery - 200 g parsley root - 200 ml apple cider vinegar - 400 ml red wine - 100 g panceta - 6 cloves of garlic - 2 onions - 2 bay leaves - 1 sprig of rosemary - 1 tablespoon tomato paste - 15 prunes - 1l vegetable stock - 2 tablespoons honey - 2 tablespoons plum jam - 1 teaspoon cloves - Olive oil, pepper, salt, sweet wine&nbsp;

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Pepper, to taste - 1 Portuguese chouriço sausage, sliced - salad&nbsp;(optional) - Fresh parsley roughly chopped (for garnish over the cooked dish) - 1/2 cup black olives

2 carrots, chopped - 2 onions, roughly chopped - 1 lemon, juiced - 1 tablespoon of lard or olive oil - Paprika, to taste - Pepper, to taste - Salt, to taste - 3 bay leaves - Parsley, roughly chopped - Cumin, to taste

Method 1. Wash the white beans, place them in a pot and cover with water (approximately 1 inch above the beans). Leave them in water overnight or for at least 12 hours. The next day, cook them with the same water till beans get soft over low heat. You could add baking soda to have softer beans quicker. When they are soft, add ½ tbsp of salt. 2. In another pot, sauté chopped meat with oil till they are brown. Then add onions and sauté for 2-3 minutes over medium heat. Stir in peppers and tomato paste. 3. Add one cup of hot water and the remaining salt, and then simmer till the meat is soft. 4. Transfer the cooked white beans into the pot. Simmer for 10 minutes over low heat. 5. Serve White Beans with Meat, with pilaf<a href="http://www.turkishfoodandrecipes.com/2008/12/turkish-pilaf-with-vermicelli-sehriyeli.html">&nbsp;</a>or over pilaf. Also cacik&nbsp;and pickled vegetables&nbsp;are good to go with this recipe. ENJOY!

2 cups white/butter beans - ½ lb beef/lamb meat, chopped - 2 onions, chopped - 2 tbsp oil - 1 tbsp tomato paste - 1 dried red pepper/green pepper, chopped - ½ tsp baking soda (optional) - ¼ tsp chili red pepper flakes (optional) - 1 tbsp salt to taste - 1 cup hot water

Mbourekia me anari (anari cheese pies)

Method 1. In a deep bowl, mix the flour and salt, shape the mixture into a mount and form a hole in the middle.&nbsp; 2. Pour in the oil and work the mixture with the tips of your fingers until it resembles fine breadcrumbs. 3. Then, add in the water, little by little and knead into soft dough.&nbsp; Cover the bowl with a clean cloth and allow the dough to rest. 4. In a separate bowl, mash the anari cheese using a fork, add the sugar, cinnamon and flower blossom water and mix well. 5. Using a dough rolling machine or a rolling pin, roll out the dough into a thin sheet. Spoon 1 tablespoon of the anari mixture over the surface of half the sheet at equal spaces and then cover up with the other half. 6. Using a cup or a glass or a knife, cut the stuffed sheet into round or rectangular pieces.&nbsp; 7. Using a fork, press and seal their edges and deep fry the pies in hot oil until golden brown.&nbsp; 8. Mbourekia can be served either hot or cold, sprinkled with a little cinnamon and icing sugar.

Ingredients for the dough

4 cups of flour -&nbsp; ½ cup vegetable oil - ¾ -1 cup water, lukewarm

Ingredients for the filling

1 kg fresh anari cheese&nbsp; - ½ cup white sugar - 1 tbsp cinnamon powder - 3-5 tbsps flower blossom water

Trahanas soup (Cream of wheat soup)

Method 1. Soak trahanas into a bowl of fresh water (room temperature) overnight. 2. Put water in a casserole or large pot to warm – up and then drop in the chicken cube, while the water is still cold. 3. Add trahanas as soon as the water begins to warm – up and start to stir. 4. Add the salt to the mixture. 5. Let the soup cook for a while and when it is almost ready, add the halloumi cheese and stir. 6. Trahanas soup is now ready and best served in bowls.

250 gr trahanas - 4 cups water - 1 chicken cube - &nbsp;salt - ¼ gr halloumi cheese, in cubes

Salata od Hobotnice&nbsp;(Octopus Salad)&nbsp;

Method 1. First, tenderise the octopus. Fishmongers can do this for you by spinning the octopus in an oyster-cleaning machine. If you plan to tenderise it yourself, freeze the octopus for 2-3 days, then defrost it completely and beat the octopus all over with a mallet or a rolling pin to break down the muscles. 2. Cook the potatoes in their skins in boiling salted water until soft. When they are cool enough to handle, peel them and cut into 1/2-inch-thick slices. 3. Bring 8 1/2 cups of water, the bay leaves, and peppercorns to the boil (do not season the water with salt). 4. Put the octopus in the boiling water and cook for 40 minutes. 5. Strain the octopus and let it cool for 5 minutes. 6. Remove the octopus skin and cut the tentacles into 1/4-inch slices. Transfer to a serving dish. While the octopus is still warm, add the olive oil, vinegar, potato, onion, tomato, cucumber, garlic, and parsley and season with salt and pepper to taste. 7. Mix well and serve.

2 pounds 3 ounces octopus - 7 ounces waxy potatoes, such as Désirée, Sebago or Nicola - 2 bay leaves - 10 peppercorns - 1/3 cup extra-virgin olive oil - 1 1/4 fluid ounces red wine vinegar - 1/2 red onion, finely chopped - 7 ounces cherry tomatoes, halved - 2 small Lebanese (short) cucumbers, sliced - 2 garlic cloves, chopped - 2 tablespoons chopped flat-leaf (Italian) parsley - Sea salt - Freshly ground black pepper&nbsp;

Soparnik&nbsp;(Traditional Croatian Swiss Chard Pie)&nbsp;

Method 1. Start your oven to heat to 200°C / 400ºF. 2. Prepare the vegetables: wash the chard leaves, dry and cut them into stripes. 3. Slice the onions. Mince garlic. Cut parsley leaves. 4. Put the veggies, oil and salt into the bowl and toss well to combine. 5. Make the dough from the listed ingredients. It should be soft but elastic and not sticky. Divide the dough into 4 equal pieces that will make top and bottom for 2 pies. 6. Take 2 pieces of baking paper sized to your largest baking pan that can fit in the oven. Mine is around 40 cm x 40 cm (15 x 15 inches). 7. Roll 2 pieces of dough thinly on baking papers. Take one rolled piece, spread half of the filling on it and then top it with the second piece of rolled dough (remove it from baking paper). 8. Press the top with your palms so the pie gets thinner and then close the pie by twisting the dough's ends like you would close usual pie crust. 9. Brush the pie with olive oil and prick it with a fork. Do the same with the other 2 pieces of dough. 10. Bake Soparnik at 200°C / 400ºF for 20 minutes or till it gets nice, golden and crispy.

500 g flour - 270 ml water - 2 tbsp olive oil - good pinch of salt - olive oil and water for brushing

300 g chard - 100 g spring onions (or onions) - handful fresh parsley leaves - 2 cloves garlic (or garlic powder) - 50 ml olive oil&nbsp;

Maybe the best-known cake in Portugal, this cake dates back to the 15th century. It was made in convents and, as all Portuguese cakes, it was very rich in eggs. The recipe of Pão de Ló was taken to Japan in the 16th century by the first Portuguese sailors. Because at the time it was also called Pão de Castela, the Japanese adopted the recipe and call it Kasutera, one of the most typical cakes in Japan. It is similar to the sponge cake but it was traditionally baked in a wood burning oven in clay pots. The oven would be closed and the door sealed with fresh cow manure that would then dry and act as a sealer. More recently, it’s been sealed with flour&nbsp;and water. Yes, we have evolved… phew! Method 1. Preheat the oven to 180°C. 2.&nbsp;In a stand mixer whisk the whole eggs, the egg yolks and the sugar for about 12/15 minutes. 3. Then, sift the flour and add it gradually and very gently to the eggs and sugar mixture, using a spoon. Make sure you do that by lifting the mixture with the spoon so as to enclose the flour without stirring or beating. Since this cake depends on whipped eggs for volume, you need to gently fold the flour mixture to prevent knocking the air out. 4. Prepare the cake can. For this recipe, you need a large&nbsp;tube pan. Cut four squares of parchment paper or butter paper. Since this cake contains no oil or butter, cover the pan with the squares of paper, overlapping them. The parchment paper or butter paper must extend a couple of centimetres above the cake pan to avoid the batter from overflowing when baking.&nbsp;

2 medium size eggs (100g) - 11 egg yolks (180g) - 175g of sugar - 125g of wheat flour (All-Purpose Flour&nbsp;type T55)

Ingredients for the phyllo dough

300g&nbsp;all-purpose flour (10.5 ounces) - 5&nbsp;tbsps olive oil - 1 tbsp&nbsp;red wine vinegar - 1 tsp&nbsp;salt - 130–150g water (1/2–&nbsp;3/4&nbsp;of a cup)

Method 1.&nbsp;Preheat the oven to 180º C/ 350º F. 2.&nbsp;First prepare the eggplants. Place the eggplants or aubergines directly over the burner on medium heat and roast for about 15-20 minutes, turning occasionally. 3.&nbsp;Use metal tongs to turn the eggplants around so that all sides would cook evenly and the skin is nicely chargrilled. Cook until the skin is burnt and the flesh is soft (you can also cook this way over barbeque). 4.&nbsp;Remove the cooked eggplants to a colander to allow them to cool. Once cool, peel and discard their burnt skin and leave them in the colander to drain its bitter juices. I like to gently squeeze the eggplant flesh to drain as much water as possible. 5.&nbsp;Chop the flesh of the eggplant and mix in the chopped garlic, season with salt and ground black pepper. Combine well, cover and set aside until the lamb stew is ready (If you’d like to prepare the eggplants a day ahead of time, then mix the eggplant mash with juice of ½ lemon to help retain its color and keep in the fridge, covered).

450gr/1 lb. small chunks of lamb (or meat of your choice) - 1 medium onion, finely chopped - ½ tbsp. red pepper paste or 2 tsp. chili flakes (optional, if you like a spicy taste) - 1 tbsp. tomato paste - 30ml/2 tbsp. olive oil - 30 ml/ 2 tbsp. water - Salt and ground black pepper to taste

Ingredients for the eggplant and yoghurt purée

4 medium purple eggplants - 16 fl. oz. / 2 cup thick, whole milk yoghurt (brand Fage works well) - 2 cloves of garlic, crushed and finely diced

As for the vegetables, puchero usually uses a mix of green vegetables and root veggies like parsnips, turnips, rutabagas, and carrots. They add in some celery and leeks for flavoring the broth, and some “cardos” or “pencas” which are the tough leaf stalks of the artichoke&nbsp;thistle plant. Usually potatoes and boniato are added in, along with some garbanzos. If you can’t find boniato, you can use any type of sweet potato instead! We love making puchero because it is such a hearty, well balanced and nourishing meal. We also love that despite the fact that the idea of “low fat” being healhty has taken force here in Spain, most people aren’t afraid of the fat from the tocino (pork fatback) and they&nbsp;mash it into the potatoes or boniato the way many Americans mash in some butter. Puchero is a great meal for holiday get togethers, which makes it perfect for Christmas dinner. We usually eat it here on Christmas day accompanied by the leftovers from Christmas Eve. Another interesting thing to note is that most people make more broth than they will need and save it for making “arroz al horno” afterwards. Those who throw garbanzos into the mix also can save some of those for their rice the next day.

Method 1. The secret to make a delicious Greek salad is in the ingredients: juicy tomatoes, crisp cucumber, creamy feta cheese, good quality extra virgin olive oil and some tangy black olives will really make a difference. 2. To make this Greek salad recipe (Horiatiki), start by preparing your vegetables. Wash thoroughly and strain the vegetables. Cut the tomatoes into wedges, slice the onion into thin rings, cut the cucumber in thick slices and place everything in a large bowl. Don’t forget to add the olives as well. 3. Season with salt and pour over the extra virgin olive oil and vinegar. Toss everything together, so that the flavours mix. Be careful not to add too much salt, as the feta cheese and the olives are salty enough. 4. Greek salad (Horiatiki) is always served with feta cheese on top, a drizzle of olive oil and dried oregano. Enjoy your delicious Greek salad as a side dish or as a light summer meal with lots of crusty bread aside!

3&nbsp;tomatoes, cut into wedges - 1&nbsp;medium red onion, sliced into rings - 1&nbsp;cucumber, sliced into thick half-moons - 1&nbsp;green pepper, sliced - 16&nbsp;black or green olives - 200g&nbsp;block feta cheese (7 ounces) - 1 tbsp&nbsp;red wine vinegar - 1/4&nbsp;of a cup extra virgin olive oil - 1 teaspoon&nbsp;dried oregano - sea salt

Daktila kirion (ladies’ fingers)

Method 1. First prepare the syrup.&nbsp; 2. Mix sugar with water, add the cinnamon sticks and lemon drops and let it boil in high heat.&nbsp;&nbsp; 3. As soon as it boils, low the heat and boil for another 5-7 minutes until it becomes a thin syrup.&nbsp;&nbsp; 4. Turn the heat off. Add the flower blossom water and take out the cinnamon sticks.&nbsp;Allow it to cool. 5. Mix the flour and the salt in a deep bowl, shape the mixture into a mount and form a hole in the middle. 6. Pour in the oil and work the mixture with the tips of your fingers until it resembles fine breadcrumbs. 7. Add in the water gradually, knead into a soft ball and cover with a towel. Allow to “rest” for about half an hour.&nbsp;

4 cups sugar - 4 cups water - 3-4 cinnamon sticks (cinnamon wood) - 6-8 drops of lemon juice - 4 spoons rose water

Ingredients for the pastry

8 cups flour - 1 tsp salt - 1 cup vegetable oil - 2½ cups of water

Carrot Cake (Havuclu Kek)

Method 1. Beat eggs and sugar with a mixer till it becomes foamy (3 mins). 2. Add oil/margarine and mix for a while. Then mix in shredded carrots, lemon/orange zest and crushed walnuts/pecans. 3. Finally add flour, cinnamon and baking powder and mix for 3-4 minutes. 4. Preheat the oven to 350º F (180º C) and grease the cake pan and pour the cake mixture in. 5. Bake the Carrot Cake until it becomes golden brown, for 40-50 minutes. To check whether the cake is ready, insert a toothpick in the center and pull it out, if it comes out clean, your cake is done. ENJOY! P.S: To remove the cake form the pan easily, cover its bottom with a wet cloth and allow to cool 10 to 15 minutes before removing.

3 eggs - 1 ½ cup sugar - 1 cup oil/7 Tbsp melted butter or margarine - 1 cup carrot, shredded - 1 cup walnut/pecan, crushed - 2 cups flour - 1-2 tsp cinnamon - 1 Tbsp orange/lemon zest - 1 tsp baking powder

Method 1. To prepare this Greek lamb kleftiko recipe, start by washing thoroughly the lamb and cut into portions (approx. 5X6 cm). Place in a large bowl or basin and set aside. 2. Prepare the vegetables for the lamb kleftiko. Cut the onions in half and then in four wedges. Cut the peppers in 2-3 cm chunks and slice 2 cloves of garlic. Add the vegetables in the bowl with the lamb and pour in the olive oil, white wine and lemon juice. Add the mustard, 2 whole cloves of garlic, sprinkle with oregano and season with salt and pepper. Use your hands to blend all the ingredients together. Cover the bowl with plastic wrap, chill and let marinade for at least 2 hours. It’s best to leave the meat for the lamb kleftiko marinade overnight, to soak up all the wonderful flavours. 3. Once the meat for the lamb kleftiko is marinated, return the lamb at room temperature. In the same bowl add the cheese (cut into 2cm cubes) and blend. Preheat the oven to 180C. 4. To prepare the potatoes for this lamb kleftiko recipe, peel the potatoes and cut in four pieces. (The lamb kleftiko will require about 2 1/2 hours baking, so it’s best to cut the potatoes in large pieces, to keep their shape.)

1–1.2&nbsp;kg/ 35 oz. leg of lamb, boneless (approx. 2kg/&nbsp;70 oz. bone in) - 2&nbsp;small red onions - 2–3&nbsp;bell peppers (green, red, orange) - 4&nbsp;cloves of garlic (2&nbsp;sliced and&nbsp;2&nbsp;whole) - 2&nbsp;tbsps mustard - juice of&nbsp;half a&nbsp;lemon - 1 tbsp&nbsp;dried oregano - 1/2&nbsp;a cup olive oil - 1/2&nbsp;a cup dry white wine

Croatia Traditional Recipes . . . . . . . . . . . . . . . . . . . . . . . Cyprus Traditional Recipes&nbsp;. . . . . . . . . . . . . . . . . . . . . . . Greek Traditional Recipes&nbsp;. . . . . . . . . . . . . . . . . . . . . . . . Portugal Traditional Recipes&nbsp;. . . . . . . . . . . . . . . . . . . . . . Spain Traditional Recipes&nbsp;. . . . . . . . . . . . . . . . . . . . . . . . Turkey Traditional Recipes&nbsp;. . . . . . . . . . . . . . . . . . . . . . .

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6. Five minutes before the end of cooking, almonds, parsley and toast, which was previously crushed in a mortar, are added. 7. In some locations in Valencia, all i pebre is accompanied with sliced potatoes. If you want to incorporate them into the stew, cut them into irregular pieces (not very large), and add them at the beginning of the recipe. 8. There are several versions of this recipe because, unfortunately, there isn't an official certification yet as with Paella. And we are sure that wherever it is served it will be delicious, if it is prepared like the one in the Albufera, its place of origin.

When it comes to healthy Spanish comfort food, puchero is about as good as it gets. Puchero is a type of Spanish stew that varies from region to region and, of course, from house to house. It is basically a type of “cocido,” which is a stew made from various meats, bones, and vegetables which may also include legumes and potatoes. Where in some regions the focus is on garbanzos and sausages, here in the Valencian community more focus is placed on the variety of meats and vegetables. A basic puchero consists of&nbsp;broth obtained from a variety of&nbsp;meats and vegetables which is usually served first either alone or with&nbsp;rice or fine pasta noodles as a soup. The broth is followed by a large platter with all of the meat and vegetables which is placed in the center of the table and from which everybody can serve themselves. It is meant to be a simple yet complete meal that brings the entire family together. It’s hard to formulate a puchero recipe because it does vary so much. Even in the Valencian Community, puchero can vary from house to house, but you can buy pre-prepared trays of meats and vegetables at most supermarkets marked that they are meant for puchero, which gives you a fairly good idea of what most people use. The basic puchero usually uses beef bones (with a bit of meat still attached) mixed with some pork bones, a piece of beef for stewing, a bit of chicken or “hen” meat or both. It is said that hens, after they have finished laying eggs, have a much less tender meat which is perfect for giving flavor to stews like puchero. They also include a square of “tocino” also known as pork fatback, and usually add in a “pilota” or two (or three). The pilota is basically a big, oval meatball, the size of an ostrich egg, made with ground pork; it&nbsp;is cooked along with all of the other meat and vegetables. You can buy them premade and ready to cook in your puchero, but you can also easily make your own just as you would with any other type of meatballs. Some people add in some sausages such as blood sausage.

Method 1. First, prepare the chicken. As you will need to use the chicken’s blood, it’s best if you get the chicken from a butcher, since they sell the blood on the side. Even better would be to get it straight from a nearby farmer. 2. Chop the chicken into small bite-sized pieces. 3. Peel and chop the onion and the garlic cloves and fry them in a large pan with hot olive oil. Add the chouriço and the smoked ham sliced very thin and keep stirring. Once the smoked meats and the onions are getting a golden colour, add the white wine. 4. Add the chicken pieces, season with salt, pepper and parsley, and let it cook for about 40 minutes over medium heat. 5. Next, add the rice to the stock in which the chicken has been cooked. You might need to add some hot water, depending on the amount of stock you have on the pan, so pay attention throughout the rice cooking. Usually, carolino rice demands 3x the amount of water. 6. When the rice is just about to be cooked add the blood mixed with the vinegar. Mix well and simmer for 1-2 minutes. Remove the pan from the heat and serve immediately.

1 onion - 4 cloves of garlic - 1 whole chicken (preferably organic) and its blood - Some slices of Portuguese chouriço sausage - Some slices of smoked ham - 300 g “carolino” rice (rice with smaller grains) - 400 g of tomato - 4 tablespoons of olive oil - 1 tablespoon of balsamic vinegar - 3 dl of white wine - 1 tablespoon of salt - Pepper to taste - Parsley - 1 bay leaf - Water

Tripas À Moda do Porto (Tripe and white bean stew)

This dish is said to have originated in the 14th century, when supposedly all meat except for offal was shipped out of Porto to feed Portuguese troops in Africa, leaving Porto’s residents to make the most of tripe. It has since become one of the city’s most famous dishes. Method 1. Drain the beans and rinse them under running water. Place the beans and 1 onion cut into wedges in a large pan with water. Bring to the boil, then reduce heat to medium and cook for 30 minutes. 2. Rinse the tripe thoroughly, rubbing it with salt and lemon. Let it stand for 30 minutes. Cook the tripe and the ham hock in a pot of salted water. 3. In a different pot, boil the remaining meats and the chicken, which should be removed gradually as they become tender. (Some people boil the meats the evening before they make the dish in order to improve the taste and make it easier to add on the day of cooking.) 4. Remove the beans from heat and cool. Drain them but reserve 750 ml of the stock. 5. Heat 1 tablespoon of lard or olive oil in a large saucepan over medium heat. Chop the other onion and brown it. Add all the chopped meats and enough of the reserved stock to cover. Leave it to simmer, stirring occasionally, for 10 minutes or until heated through. 6. Add the beans and the sliced carrots and cook until everything is tender. Add a little water if the sauce is too thick.&nbsp;Season with salt, paprika, pepper, bay leaf, and parsley and cumin and leave to simmer. 7. Serve with basic white rice.

1 kg of dried butter beans, soaked overnight - 1- kg of honeycomb tripe (available from butchers), cut into 4 cm squares - 200g of meat from the pig’s head, chopped - 200g of pig’s ear, chopped - 2 Portuguese chouriço sausages, cut into 2cm-thick slices - 200g of bacon or smoked ham, chopped - 200g of ham hock - 500 g of pork ribs, cut into 3 pieces - 1 chicken

Halloumotes (Halloumi pies)

Method 1. In a bowl, mix together the flour, salt and olive oil. Rub the two together using your fingers until the mixture resembles breadcrumbs. 2. Then, mix in a bowl some warm water, the yeast and sugar and let it stand for 10 minutes. The yeast is active when foam is created on top of the mixture. 3. Add the yeast mixture in the flour, some more warm water and knead for 10 minutes. You are looking for a dough that's not wet or dry. Let the dough double in size, approximately 1 hour. 4. When the dough is ready, preheat the oven at 180°C. Spread the halloumi chunks, chopped onion and dried mint over the entire surface and mix until incorporated into the dough. Take an amount of dough and give it the shape of a small bread. Repeat until the dough is finished. 5. Place the pies on a baking tray lined with parchment paper and sprinkle the top with some sesame seeds. Bake for about one hour.

225gr halloumi, cut in small squares - 500gr plain flour - 1 tsp active yeast - 1 tsp sugar - 1/3 cup olive oil - 1 large onion, finely chopped - 1/2 tsp salt - 2 tbsp dried mint - 2 tbsp sesame seeds

Method 1. Cut the whole fish, including skin and bones, into cutlets. Marinate the fish in half the olive oil, half the garlic, the parsley, and the lemon juice for a few hours. 2. In a large, heavy-based pan or clay pot set over high heat, sauté the remaining garlic in the remaining olive oil, adding the onion after a few seconds so the garlic doesn't burn. 3. When the onion starts to brown slightly, add the passata and cook for 1 minute. Add the wine and cook until it loses its acidity, about 5 minutes. 4. Season each piece of fish well with salt and pepper. Place the fish in the pan and mix well, adding just enough fish stock to cover the fish. 5. Boil rapidly over high heat. Do not stir, but rather shake the pan carefully to avoid breaking the fish and cook for 20 minutes. 6. Take the brudet off the stove and serve with soft polenta, if desired.&nbsp;

3 pounds 5 ounces fish (such as eel, monkfish, rockling, rock flathead, snapper, cod or whiting) - 5 fluid ounces extra-virgin olive oil - 10 garlic cloves, chopped - 2 tablespoons chopped flat-leaf (Italian) parsley - Juice of 1/2 lemon - 1 large brown onion chopped - 1 3/4 fluid ounces tomato passata (puréed tomatoes) - 3 1/2 fluid ounces white wine - 2 cups fish stock - Sea salt - Freshly ground black pepper - Soft polenta to serve (optional)&nbsp;

11. Immediately after you take it out of the oven, brush Soparnik with oil-water mixture. It will soften the pie. Don't go with too much brushing, just brush the whole surface but don't make it&nbsp;soggy.

Project Title: EUROPEAN FOOD ADVENTURES EC Project Number: 2019-1-EL01-KA229-062400_2 Erasmus + KA229 - School Exchange Partnership (Cooperation for innovation and the exchange of good practices)

Method 1. To prepare this traditional loukoumades recipe, start by making the dough. In a bowl add the water, sugar and yeast. Stir with a whisk until the yeast dissolves completely and wait for 5 minutes. In a mixers bowl add the yeast mixture add the rest of the ingredients for the dough and whisk at high speed (for about 2 minutes) until the mixture becomes a smooth batter. (You could also use a hand whisk. Whisk until the mixture has no lumps). 2. Cover the bowl with some plastic wrap and let the dough rest in a warm place for at least 1 hour to rise. 3. Into a medium sized frying pan pour enough vegetable oil to deep fry the loukoumades. Heat the oil on a medium heat until hot. Test if the oil is hot enough by dipping in some of the dough for the loukoumades.&nbsp;If it sizzles the oil is ready.&nbsp;A more accurate way is to use a kitchen thermometer and measure the oil to be at 160ºC / 320ºF. 4. Dip a tablespoon in some oil, shake it a bit to remove any excess. It is best to dip the spoon in oil and not water. Dip your hand in the dough and&nbsp;using your palm, squeeze out a small portion of dough&nbsp;between your thumb and index finger, like you are making a fist. Using the spoon,&nbsp;grab the dough ball off your hand and let it drop in the hot oil. Repeat this procedure until the surface off the pan is comfortably filled. You should dip the spoon in the oil &amp; shake off&nbsp;every time, so that the batter doesn’t stick on it. 5. While the loukoumades are fried, use a slotted spoon to push them into the oil and turn them on all sides, until golden brown. Place the loukoumades on some kitchen paper to drain. Repeat with the rest of the dough.

Ingredients for the loukoumades

1 cup&nbsp;of lukewarm water (240g&nbsp;/8.5 oz.) - 1 cup&nbsp;of lukewarm milk (240g/&nbsp;8.5 oz.) - 15 g&nbsp;active dry yeast (0.5 oz.) - 3&nbsp;and 1/4 of a cup flour (450g&nbsp;/16 oz.) - 2&nbsp;tbsps sugar - 1&nbsp;flat tsp salt - 4&nbsp;tbsps olive oil - vegetable oil for frying

13. Fry them in hot oil on both sides until golden brown, frying only a few at a time. 14. Remove from the pan using a slotted spoon, hold them up in the spoon for a while to drain and add them in the cold syrup for a couple of minutes.&nbsp;&nbsp; 15. Transfer them into a serving tray and allow to cool. Before serving, garnish with the ground almonds.

Caldo verde (Green Soup)

This punchy Portuguese soup of potatoes, greens and chouriço sausage is brilliant comfort food. It comes from the coastal Minho region, in the north of Portugal. Method 1. In a large soup pot, place the potatoes, the onion, the garlic and the chouriço sausage. Add some water and cook for 20 – 30 minutes or until the potatoes are cooked. You may cook the Chourico in a separate pan in boiling water if you don’t want a smokiness taste in the soup. 2. Remove from the heat. Remove the chouriço, cut it into thin slices and set it aside for garnish. 3. Puree the other ingredients with a hand blender until it turns into a creamy like base. If you find the soup is too thick, add a little boiling water. 4. Place the pot on medium heat. Add the cabbage to the soup, cook on medium heat for about 25 minutes. Add a drizzle of olive oil. 5. Season with more salt, if needed. 6. Ladle the caldo verde into bowls and garnish with the remaining slices of chouriço.&nbsp;

75g Portuguese chouriço sausage - 1 tablespoon of olive oil - 1 onion - 2 cloves of garlic - 1 tablespoon of salt - 250g potatoes - 750ml water - 200g of green cabbage / kale / collard greens (finely shredded)

Among the most important ingredients in Portuguese cuisine, cod is a highlight. One of Portugal’s most traditional dishes is Bacalhau à Brás, a classic recipe with lots of flavours, ideal to surprise family and friends. Method 1. Start having soaked the salt cod, then remove the skin and bones, and break it apart with your hands. 2. Meanwhile, cut the potatoes into matchsticks by first cutting a small slice off the potato to give it a flat base, then cutting the potato lengthwise into slices, which is then laid flat and cut into matchsticks. Cut the onion into fine rings using a similar technique of first taking a thin slice off the side of the onion to keep it from rolling while you cut the rings.&nbsp; 3. Fry the potatoes in a pan and set them to one side, drying them on kitchen paper. 4. At the same time, in a deep pan, sweat the onions and garlic until golden, then add the pieces of salt cod, and cook for a few minutes, until it soaks up the oil. 5. At this stage, add the potatoes and stir whilst adding the lightly beaten eggs with salt and pepper.&nbsp;Stir for a few minutes, turning off the heat before the eggs solidify and become an omelette. 6. The Bacalhau à Brás has to be served hot, with parsley and black olives.

400 g salt cod - 500 g potatoes - 1 large onion - 1 clove of garlic - 6 eggs - Pepper (to taste) - Parsley

Pomilorotigania (eggs with tomatoes)

Method 1. Put a large saucepan on medium-heat and drizzle the oil.&nbsp;A minute later add the chopped onion and sauté. 2. Add the tomatoes, sprinkle with the salt, pepper and the herb of your preference (parsley, mint or oregano) and fry until most of the liquid has evaporated.&nbsp; 3. Add the beaten eggs in the tomatoes, while continuously stirring.&nbsp;Continue cooking for 2-3 min or until you see the egg is well combined with the tomatoes.&nbsp;&nbsp; 4. Scoop the tomatoes with eggs in a bowl and serve with some crusty bread. So get dipping and enjoy! (If you want you can dice some halloumi cheese and add it in the tomatoes before adding the eggs or you can grate some halloumi cheese on top before serving.&nbsp;

5-6 fresh ripened tomatoes, chopped - 4 eggs, whites and yolks lightly beaten - Salt - Pepper - 1 onion, chopped - 2-3 tablespoons finely chopped parsley or dried mint or oregano - 3 tablespoons of extra virgin olive oil or corn oil

Method: 1. Put the water, sugar, vanilla and honey in a heavy saucepan, combine ingredients, stirring once. 2. Bring to a boil. Do not stir. You may tilt the pan by holding the handle, but at this stage of the recipe, do not put a spoon in the mixture. 3. Immerse the thermometer and when the mixture reaches 250 F / 120˚C (about 10 minutes after boiling over medium heat) and becomes slightly amber, the caramel is ready. 4. Add vinegar and stir. 5. Add peanuts and sesame seeds. 6. Mix and leave on the stove, stirring regularly. The syrup will crystallize and form as white sand around peanuts. At this point, you shouldn't stop stirring. 7. Increase the heat to medium / high. Granulated sugar will brown and melt. 8. When the mixture reaches a beautiful reddish colour, quickly pour onto a tray covered with lightly greased parchment paper and let cool. 9. Coarsely chop the pieces into brittles.

1¼&nbsp;cup&nbsp;unsalted peanuts with skin - 1¼&nbsp;cup&nbsp;sugar - 1½&nbsp;tablespoon&nbsp;honey - ¼&nbsp;cup&nbsp;water - 1&nbsp;teaspoon&nbsp;vinegar - ½&nbsp;teaspoon&nbsp;vanilla extract - 2&nbsp;tablespoons&nbsp;golden sesame seeds - 2 tablespoons&nbsp;white sesame seeds

Milky Semolina Dessert (Sutlu Irmik Tatlisi)

Method 1. In a pot, melt the butter/ margarine. Add milk and sugar and stir occasionally over medium heat. 2. When the bubbles form on the surface add semolina and stir continuously till it becomes thick (3-5 minutes). 3. Finally, add the vanilla extract and stir. You can pour the milky semolina dessert into a Pyrex dish, small bowls or cups. 4. Cool and garnish with walnut pieces or cinnamon. ENJOY!

Ingredients (6 servings)

4 cups (1lt) milk - 100 gr (1/4 lb) margarine or butter - 15 tbsp sugar - 10 tbsp durum semolina - 1 tsp vanilla extract - Walnut pieces or cinnamon for garnish

Dalmatian black risotto /Cuttlefish risotto!

Method 1. First you heat up a pan with some olive oil and sauté chopped onions, garlic and cuttlefish. Season it with salt and pepper and add some fish broth. Let simmer for 10 minutes. 2. After that add the ink and cook until you have a homogenous batch. This is when you add the rice (Arborio is recommended) and cook it for 20 minutes, all the while adding fish broth and white vine. 3. Add a spoon of concentrated tomato paste the last ten minutes, and be sure to taste the risotto before finishing it up. 4. Chop some parsley and add a tablespoon of butter and let it rest for 5 minutes before serving. Although it is quite flavorful all by itself, some people like to sprinkle it with some parmesan cheese.&nbsp;

Pasteís de Nata (Portuguese custard tarts)

A classic Portuguese custard tart with buttery pastry and a hint of cinnamon and lemon in the filling. Who could resist these delicious tiny treats?&nbsp;They are amazing with a cup of coffee, or even with a glass of Port as a dessert.&nbsp; Method 1. Using a pastry brush, lightly grease 12 individual pastry tins with melted butter and pre-heat oven to 250ºC. 2. Put the pastry sheet into two pieces and place them on top of each other. Roll the pastry up tightly into a log shape. On a lightly floured board, slice the pastry into 12 discs (approx. 10cm). Work the discs into the tins with your fingers, pressing and stretching them to fill the tins. If the layers start to come apart, press them back together. Chill while you make the custard. 3. In a pan, warm the milk with the margarine until just simmering and the margarine has melted. 4. In a bowl, whisk the flour, sugar and salt together. Then, add these ingredients to the milk mixture. Heat gently and keep stirring until the mixture thickens. Take off the heat and leave to cool. 5. Whisk the egg, the yolks and the lemon zest in a small bowl, then incorporate into the custard. 6. Pour the custard into the pastry tins (do not fill them too much) and bake for 12-15 mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.

1 sheet ready rolled puff pastry - Melted butter to grease the tins - 1 whole egg - 5 egg yolks - 35g all-purpose flour - 275g sugar - A pinch of salt - A knob of margarine - 500 ml full fat (creamy) milk - lemon zest from a half a lemon - Cinammon (optional) - Confectioners' sugar (optional)

Method 1. To prepare this Greek honey sesame bars (Pasteli) recipe start by toasting the sesame seeds. Place a frying pan over high heat and add the sesame seeds. Toast them for 2-3 minutes until golden (not too brown).&nbsp;Remove the sesame seeds from the pan and set aside. Continue with the rest of the recipe quickly, so that the sesame seeds remain hot.&nbsp;Alternatively, you can spread the sesame seeds in a pan and toast them in the oven at 180º-190ºC (375ºF). 2. In the same pan add the honey and bring to a boil, until it starts to foam. Remove the foam using a spatula, turn down the heat to medium and let it simmer until its temperature has reached 125C/260F. If you don’t have a thermometer, take a bowl of cold water and drip in a teaspoon of the honey syrup. Let it cool down for a few seconds then shape it into a small ball using your fingers. Take it out of the water and drop it on your work surface. If it sounds like it is solid, the honey syrup is done. 3. It's now time to add the remaining ingredients for your pasteli. Add a pinch of salt and the toasted sesame seeds and stir for about 10 minutes over medium heat, using a wooden spatula. The mixture should thicken considerably and stick to the spatula. 4. Remove the pan from the heat, add the lemon zest and stir. 5. Line a round pan (22cm/ 8.5 inch. diameter) with parchment paper and pour in the mixture. Be careful not to touch it, as it is very hot. Spread the mixture very well using a spoon. 6. Let the pasteli cool down for about 20 minutes and them cut into portions. If you let it cool completely then it would be harder to cut into pieces.

220g&nbsp;honey (7.5 oz.) - 220g&nbsp;sesame seeds (7.5 oz.) - a pinch of salt - zest of&nbsp;1&nbsp;medium sized lemon

Method 1. To prepare the fasolada (Greek bean soup), place the beans in a saucepan with plenty of cold water to cover them. Bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside. 2. Finely chop the onion, celery and carrots. Add 3-4 tbsps of olive oil in a deep pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add the tomato paste and continue sautéing for a minute. 3. Add the parboiled beans in the pan and pour in enough boiling water to cover the beans and little bit more and blend lightly. Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender. 4. Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy. 5. Serve this traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives and of course some village bread. Enjoy!

500g&nbsp;dry white kidney beans or cannellini beans or navy beans (18 ounces) - 3–4&nbsp;carrots, finely chopped - 1&nbsp;large white onion, finely chopped (if you love onions, add&nbsp;one&nbsp;more!) - 3&nbsp;stalks of celery, finely chopped - 130ml extra virgin olive oil (1/2 cup) - 2&nbsp;tbsps tomato paste - a pinch of paprika (hot or sweet, according to preference) - salt and freshly ground pepper, to taste (min 2 flat teaspoons each)

6. When done, place the loukoumades on kitchen paper to remove the excess oil. Then serve on a large platter, drizzle with the honey and sprinkle with cinnamon and chopped walnuts. 7. If you are in a mood for some chocolate, replace the honey with chocolate sauce. To prepare the chocolate sauce for the loukoumades, add in a saucepan the sugar and water and bring to a simmer. Simmer for 1-2 minutes, stirring continuously, until the sugar has dissolved. Add the chocolate (chopped) and whisk, until the chocolote has melted and the mixture is smooth. 8. Pour the warm chocolate over the loukoumades, sprinkle with some roughly chopped walnuts or almonds and enjoy!

3/4 cup&nbsp;honey (350g/&nbsp;13 oz.) - cinnamon powder - chopped walnuts

Ingredients for the chocolate sauce

200g&nbsp;dark chocolate, chopped (7 ounces) - 110ml water (4 fluid ounces) - 75g&nbsp;caster sugar (3 ounces)

Splitska torta (The cake from Split)&nbsp;

The cake from Split is a traditional cake from Croatia. It's mostly baked on special occasions for example birthdays, holidays, family celebrations, etc. It's a well known cake and it's dearly loved by the citizens of Split. We hope that you'll enjoy this delicious cake as much as we do!&nbsp; Method Preparation of the biscuit: 1. Chop up the walnuts and figs, add flour and raisins and mix together 2. Mix up the egg whites and gradually add sugar until stiff, then mix in the cut fruits 3. Pour the biscuit into the baking pan, bake at 180°C for 20 min. When baked let cool. 4. Cut it in 3 parts.&nbsp; Preparation of the cream: 1. Mix the yolk, sugar and vanilla sugar while steaming it. 2. Let it cool and then slowly add small pieces of soft butter. 3. Spread the cream on each part of the biscuit.&nbsp;

Ingredients for the biscuit

9 egg whites - 9 tablespoons of crystal sugar - 15 dag of walnuts - 15 dag of dried figs - 15 dag of raisins - 3-4 tablespoons of flour - pinch of salt&nbsp; - For the soaking of the biscuit: Some orange juice and a little bit of rum&nbsp;

Ingredients for the cream

9 yolks - 9 tablespoons of powdered sugar - 20 dag of butter - 1 packet of vanilla sugar - A little bit of grated orange peel&nbsp;

5. Prepare the béchamel sauce&nbsp;for the moussaka. Use a large pan to melt the&nbsp;butter&nbsp;over low-medium heat. Add the&nbsp;flour&nbsp;whisking continuously to make a paste. Add&nbsp;warmed milk&nbsp;in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Its consistency should resemble a thick cream. 6. Remove the béchamel pan from the stove and stir in the&nbsp;egg yolks,&nbsp;salt,&nbsp;pepper, a pinch of&nbsp;nutmeg&nbsp;and the&nbsp;most of the&nbsp;grated cheese. Reserve some cheese to sprinkle on top! Whisk quickly, in order to prevent the eggs from turning an omelette!&nbsp;Season with&nbsp;salt&nbsp;to taste. Take one spoon full of béchamel and stir it in the meat sauce.&nbsp;Set the béchamel sauce aside. 7. Now it's time to assemble the moussaka. For this moussaka recipe you will need a large baking dish, approx. 20x30cm / 8x12inch and 8cm/3 inch deep). Butter the bottom and sides of the pan and layer the&nbsp;potatoes&nbsp;first (if you’re using them), then&nbsp;half the eggplants. Pour in all of the&nbsp;meat sauce&nbsp;and spread it out evenly. Add a second layer of&nbsp;eggplants, top with all of the&nbsp;béchamel&nbsp;sauce and smooth out with a spatula. 8. Sprinkle with the remaining grated cheese. Preheat your oven at&nbsp;180ºC / 350ºF&nbsp;and bake your musaka for about 60 minutes or until its crust turns light golden brown. Even though it will be really hard to do so, you should wait for the moussaka to&nbsp;cool down&nbsp;and be just warm to the touch before cutting into pieces. This will prevent the béchamel sauce from pouring out when you’re cutting your pieces. 9. Serve the Moussaka with a refreshing Traditional Greek Salad&nbsp;and enjoy over a glass of wine!

750g&nbsp;beef or lamb mince (26 oz) - 2&nbsp;red onions (chopped) - 2&nbsp;cloves of garlic (chopped) - 1&nbsp;tin chopped tomatoes (400g&nbsp;/&nbsp;14oz) - 2 tbsp&nbsp;tomato paste - 1 teaspoon&nbsp;sugar - 1&nbsp;glass of red wine - Pinch of sea salt and freshly ground black pepper - 1&nbsp;bay leaf - A pinch of cinnamon or one cinnamon stick - 1/4&nbsp;of a cup olive oil

If you’re visiting a coastal area during the summer months, then it’s easy to think Portugal might be a little bit sardine mad. You’ll never be far away from the intoxicating smell of grilled sardines on a charcoal BBQ! Typically, and traditionally, the grilled sardine is a deliciously simple meal. Method 1. Lay the sardines in a tray on kitchen towel or a table cloth. You’ll want to remove any excess moisture from the skin. Sardines are grilled and served whole. Skin on and with their insides intact. 2. Cover with coarse sea salt. 3. Flip the sardines carefully and cover with sea salt again. 4. Refrigerate until you’re ready to start grilling or until your BBQ is hot enough. 5. Cook each side for around 3 minutes, or until the skin is crispy. Flip the sardines once only, as delicately as possible. Presuming the sardine has been expertly grilled, the skin will be slightly toasted and almost caramelised. If it’s been well salted there may even be some crunchy salt left on it too. This creates an intoxicating mix of sweet, smokey and salty sensations. 6. Grilled sardines are served with rather plain boiled potatoes, a simple salad (tomato and lettuce), a grilled green and red pepper salad, and bread (traditionally cornbread). Underneath the skin you will find the flakey flesh of the fish. Some people will peel the skin off before eating, but many prefer to leave it on. With the flesh exposed you can gently pull the cooked flesh off the bones, leaving the spine and innards alone. Afterwards you can then flip the fish and do the same again.

Fresh Sardines -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Sea Salt

Paella is the greatest symbol of Valencian cuisine and probably Spanish gastronomy as well, famed throughout the world. Its origin, like all humble dishes, comes from the combination of ingredients readily available to families, especially from the Valencian countryside, which provided fresh vegetables. It was also common for families to raise their own chickens and breed rabbits, and so given the abundance in which rice crops are grown in La Albufera, the result is this authentic Valencian dish named after the pan in which it is cooked. Method 1. Heat a paella dish and add the oil. Once this is hot add the meat cut up into pieces, fry it well and then add the green beans, the broad beans and the tavella. 2. Continue to lightly fry this for about eight minutes and then add the grated tomato. When this is fried, add the paprika and, without letting it burn, add water up to the rim of the dish. Leave it to cook for 30 minutes and add salt to taste. 3. When the broth reaches the remaches, add the rice and spread it round the dish. Add the saffron and leave it to cook for a further 17 minutes. Leave it to sit for a few minutes before serving.

400 g rabbit - 700 g chicken - 300 g green beans - 100 g tavella - 200 g broad beans - 1 ripe tomato - 400 g rice D.O.Valencia - 8 spoonfuls of oil - a pinch of paprika - saffron and salt

8. Mix almonds, dried ground breadcrumbs, sugar and cinnamon. 9. Pour as much flower blossom water needed to “tie up” the ingredients. 10. Roll out the dough into thin large sheets ¼ thick.&nbsp; 11. Spread 1 tsp of the filling on the edge of the sheet and roll up lengthwise.&nbsp; 12. Using a fork, press down and seal the edges of “daktila”. Transfer them in a floured serving tray.

3 cups almonds (skin on), coarsely ground - 6 tbsp sugar - 1½-2 tbsp cinnamon powder - 8 tbsp flower blossom water - 1 cup dried ground bread crumbs&nbsp;

Ingredients for garnishing

Baked Meatballs and Potatoes (Izmir Kofte)

Method 1. Mix ground meat, onion, 1 tsp salt, black pepper, bread crumbs and parsley in a bowl (feel free to use your hands for better mixing). 2. Grab egg size pieces and make finger shaped meatballs. If have time, leave the meatballs in the fridge for about 1-2 hours. 3. Meanwhile, peel the potatoes and cut them like apple slices. Fry them lightly in ½ cup of canola oil and place over a round oven tray. Sprinkle 1 tsp salt over. Leave the middle of the tray for the meatballs. 4. In a saucepan, place canola oil, tomatoes and tomato paste. Saute for a couple of minutes then, add hot water. 5. Cook for about 5-6 minutes. Stir in the remaining salt and sugar. 6. Preheat the oven to 400º F (200º C). Place the meatballs in the middle of the tray and pour the tomato sauce all over the tray. 7. Bake till potatoes and meatballs are cooked (for about 30-45 minutes). ENJOY!

1 lb ground beef - 4 potatoes - 2 cups tomato, petite diced - 1 tsp tomato paste - ½ cup + 1-2 tbsp canola oil - ½ tsp sugar - ½ cup bread crumbs - 2 tbsp parsley, finely chopped - 1 onion, finely chopped - ½ cup hot water - 1+1 tsp salt to taste - ½ tsp black pepper

The all-i-pebre is a typical Valencian dish, which means Castilian garlic and paprika. The origin of this recipe is situated on the banks of the lagoon located just ten kilometers south of the city of Valencia, where once eels were abundant. So, this is the main fish of this dish.&nbsp; Method: 1. First wash the eels with cold water and clean them well. First we cut the heads and then the tips of the tails. Then, wash them again and dry them with a cloth. Cut them into pieces of approximately 6 centimetres. Reserve. 2. In a mortar, crush the garlic. Reserve. Then chop the onion. 3. In a casserole, put oil to heat. When warm, put the garlic. Once it is brown, incorporate the onion. Mix and immediately incorporate the flour and the paprika, stirring. 4. When all the ingredients are well mixed, incorporate water and saffron or dye and let it boil. 5. When it begins to boil, incorporate the eels. Eels must not be completely covered by water. Add the chilli and add salt. Let cook for about 15 or 20 minutes.

1 kg of eels - a teaspoon of saffron or food coloring - 1.5 dl oil - 50 g of onion - 50 g flour - sweet paprika (tablespoon) - 1 chili pepper (or more if you like spicy) - 3 or 4 cloves garlic - 1 small slice of toast - 12 almonds - a little Parsley - salt to taste - ½ liter of water

Arroz de Pato is an authentic Portuguese dish which has its roots in the North of Portugal, specifically the city of Braga. It combines some of the most symbolic elements of traditional Portuguese cuisine, bay leaf, garlic, wine, and of course rice. Method 1. Put the duck in a large pan and cover it with water. Add salt, the coriander, the bay leaves, 1 onion (halved), 2 cloves of garlic, the port wine, the white wine and the carrot. Place over a medium heat and bring to the boil. Turn down the heat slightly, cover and simmer for 45 mins, then turn off the heat and let the duck cool in the stock for 15 mins. Drain the stock from the duck, reserving it to cook the rice. Leave the duck to rest until cool enough to handle, then shred the meat away from the bone. 2. Heat oven to 180ºC. To make the rice, heat the oil in a pan over a medium-high heat and sauté the onion and garlic for 10-12 mins or until soft and aromatic. Add the rice and fry for 5 mins or until the grains are turning golden and crispy, and sticking to the pan. Add 400ml of the duck stock and the bacon and cook for 15 mins, covered, without stirring, or until the rice is puffed. 3. Stir the duck meat through the rice and season with pepper and salt. Then transfer the mixture to a roasting tin or casserole dish. Top with the chouriço and place on a high shelf in the oven to cook for 20-25 mins or until the rice is crisp and golden. Garnish with parsley and olive oil, and serve with a salad.

1&nbsp;whole duck - 1 bunch of coriander - 2&nbsp;bay leaves - 1&nbsp;onion, halved - 1 cup Ruby port wine - 1 cup white wine - 1 large carrot peeled and roughly cut into large pieces - Salt, to taste - 2 tablespoons of&nbsp;olive oil - 1 onion, sliced - 4 cloves of garlic - 300g&nbsp;basmati rice (long grain white rice) - 200g smoked bacon, chopped

Ezogelin Soup (Ezogelin Corbasi)

Method 1. Place red lentil, rice and bulgur in a large pot. Add 6-7 cups warm water. Bring to a boil over high heat. Then close the lid and cook over low heat, till all the grains are cooked (for about 20-30 minutes). 2. Meanwhile, put butter, canola oil and onions in a saucepan. Saute them over medium heat. Then add flour and sauté till it turns yellow. Stir in tomato paste, mint and red pepper flakes. 3. Cook for 2 minutes and add 2 cups cold water. Stir well to dissolve the flour particles inside. And then, pour this mixture inside the pot and add salt. You can add more water to adjust the thickness as you desire. Once the soup boils, close the lid halfway and simmer over low heat for about 10 minutes. 4. Laddle Ezogelin Soup to serving plates and serve with lemon juice or lemon wedges.

2/3 cup red lentil, washed and drained - 1/3 cup rice, washed and drained - 1/3 cup extra fine bulgur, washed and drained - 1 onion, chopped finely - 3 tbsp flour - 2 tbsp tomato paste - 2 tbsp butter - 4-5 tbsp canola oil - 1 tbsp dried mint - 1 tsp red pepper flakes - 2 cups cold+6-7 cups warm water - 1 tbsp salt to taste - Lemon wedges or lemon juice

5. Pour the dough into the pan and bake it for 35/40 minutes. It must cook until it gets golden on top. Tip: Insert a toothpick. If it comes out dry, it means the cake is ready. 6. Wait about 10 minutes before unmoulding the cake. 7. Cool and serve.

Pourgouri (bulgar wheat pilaf)

Method 1. Heat the oil in a saucepan and sauté the onion.&nbsp;Add the vermicelli and stir until golden brown.&nbsp; 2. Add the tomato juice, stir for a little and then add the sugar.&nbsp; 3. Add the water and the vegetable stock.&nbsp;When the water gets hot, add the bulgur wheat to the simmering mixture.&nbsp;Add the salt. 4. Cook over low heat, for approximately 20 minutes, until all the liquids have been absorbed.&nbsp;&nbsp; 5.Then, remove from the heat, cover the saucepan with a towel, place the lid on top of the towel and set aside for 10-15 minutes before serving.&nbsp;&nbsp; 6. Serve hot, as a main dish or as a side dish for meat (afelia) accompanied with yogurt and salad.

1/3 cup olive oil - 2 onions, finely chopped - ½ cup vermicelli, coarsely crushed - 1 cup tomato juice - 1 cube vegetable stock - 5 cups hot water - 2 cups bulgur wheat - 1 teaspoon sugar - salt

Method 1. To prepare this Greek moussaka recipe, begin by&nbsp;preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick.&nbsp;Season with salt and place in a colander for about half an hour. 2. Rinse the eggplants with plenty of water&nbsp;and squeeze with your hands, to get rid of the excessive water. Pat them dry and&nbsp;fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. (For a&nbsp;lighter version&nbsp;of the traditional Greek moussaka try&nbsp;drizzling the aubergines with some olive oil and bake them&nbsp;for 20 minutes instead of frying them). Set aside when done. 3. If you are adding&nbsp;potatoes&nbsp;to your moussaka, now its time to slice them into 0.5cm, half a finger width slices.&nbsp;Fry them or bake them&nbsp;in the same way as the eggplants. Season with some salt and set them aside when done. 4. Prepare the meat sauce&nbsp;for the moussaka. Heat a large pan to medium-high heat and add the&nbsp;olive oil. Stir in the chopped&nbsp;onions&nbsp;and sauté, until softened and slightly colored. Stir in the&nbsp;mince&nbsp;breaking it up with a wooden spoon and sauté. When it starts to brown, add the&nbsp;the&nbsp;garlic&nbsp;and&nbsp;tomato paste&nbsp;and sauté until the garlic starts to soften. Pour in the&nbsp;red wine&nbsp;to deglaze the meat juices and wait to evaporate. Add the&nbsp;tinned tomatoes, the&nbsp;sugar, a pinch of&nbsp;cinnamon,&nbsp;1 bay leaf&nbsp;and a good pinch of&nbsp;salt&nbsp;and&nbsp;pepper. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated. Set aside when done.

6&nbsp;eggplants - 5&nbsp;potatoes (optional) - vegetable oil (for frying the eggplants)

Ingredients for the bechamel sauce

900ml milk (31 fl.oz) - 120g&nbsp;butter (4 oz) - 120g&nbsp;flour (4 oz) - a pinch of nutmeg - 2&nbsp;egg yolks - 100g&nbsp;Parmigiano-Reggiano or Kefalotyri or your favourite hard cheese (3.5oz) - salt to taste

Preparation of the dough: 1. Put the flour, 300 ml (10 1/2 fluid ounces) of water, yeast and salt in a stand mixer or in a bowl if you are using a hand mixer. On medium speed, work the dough for about 20 minutes, then add the olive oil and work for around 5 minutes until the mixture comes together. 2. Put the dough in a greased container and cover with a clean cloth or plastic wrap. Let the dough stand in a warm spot (72º to 82º F) until it doubles in size, about 30-40 minutes. 3. Grease an 8-inch baking tray. Divide the dough in two. 4. Roll out the first piece of dough to a thickness of 5/8 inches and the dimensions of your baking tray, allowing for an extra 1/2 inch of overhang all around. 5. Lay the piece of dough on the baking tray, leaving the extra 1/2 inch of dough overhanging the tray. Spread the anchovy filling on top of the dough. 6. Roll out the second piece of dough the same way, then use it to cover the first piece of dough. Twist the edges to seal the dough, prick with a fork and let it sit for 20-25 minutes in a warm place. 7. Preheat the oven to 350º F. 8. Before baking, brush the top of the dough with water and sprinkle with salt. Bake in the oven for 25-30 minutes or until golden brown. 9. When baked, cover the bread with a clean cloth and leave it to cool, then cut it into squares or triangles and serve.

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