Legumes and Vegetables

Beans with rice and pickled cabbage

Eastern Romelia

Ingredients for 4 people

500gbeans

1/2 pickled cabbage

2 large tomatoes

1 cup olive oil

2 teaspoons paprika

1 cup rice

2 glasses of water

Directions

Soak the beans in water overnight. The following day boil the beans with half of the olive oil, using enough water to cover them.Boil until the beans are tender.

Chop the pickled cabbage, rinse it under cold water and drain.

Sauté the cabbage in a different pot along with the remaining olive oil, the chopped tomatoes and paprika.Bring it to boil.

Place all ingredients together in a pot; add the water and the rice.Bake in a preheated oven at 180 degrees for 30 minutes.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Black Cabbage with Beans

Pontian

Ingredients for 4-6 people

500gwhite or red beans

1 tomato

1 onion

1 bunch black cabbage

1 cup olive oil

2 tablespoons corn flour

1 teaspoon paprika

salt

Directions

Rinse the beans under cold water and soak them in water overnight. The next day boil the beans in the same water where they were soaked until they are tender.Drain the beans and keep a couple of glasses of their broth.

Finely chop the cabbage, onion and tomato.Sauté the onion with some olive oil and paprika.

Boil the beans in their broth with the cabbage, salt and the tomato. Dissolve two tablespoons of flour in some broth and pour it in the pot.Simmer until the ingredients are well combined and add the olive oil with onion and paprika; leave the pot on the stove for a while longer and then remove.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Imam Baildi

Thracian

Ingredients for 4 people

4 medium eggplants

4 white onions

2 large tomatoes

1/2 bunch of parsley

3 garlic cloves

1 cup olive oil

1 teaspoon sugar

1/4 teaspoon nutmeg

salt & pepper

Directions

Rinse the vegetables thoroughly. Carve the eggplants lengthwise, make a small incision and carefully remove their flesh. Chop the onions vertically in thin strips, peel the tomatoes and chop them in very small pieces, finely chop the parsley and garlic as well. Place all the ingredients in a bowl along with the salt, pepper, sugar and nutmeg and mix well. Sauté all the ingredients for 10 minutes in half of the olive oil and then set them aside.
Arrange the eggplants in a saucepan and sauté in the remaining oil for 5 minutes.Turn the eggplants belly up and fill them with all sautéed ingredients.
Pour enough water to barely cover the eggplants and boil them, over high heat initially and then at medium heat for 30 minutes.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Kinteata

Pontian

Ingredients for 2 people

1 bunch of nettles

5-6 mint leaves

4 tablespoons flour

some salt

some pepper

garlic

olive oil

Directions

We gather the nettles from a field or buy from the farmers' market.Clean and rinse them thoroughly and then blanch them in boiling water.Then, put the blanched nettles in a blender with some water and whisk the ingredients together by adding 4 tablespoons of flour gradually.Pour the puree into a saucepan and leave it on the stove to set, adding some salt, pepper andtheolive oil.Serve with a sprinkle of minced garlic and mint.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Snails with Onions

Macedonian

Ingredients for 4 to 6 people

30-40 snails

15 small onions for stew

2 tomatoes, grated

2 cups water

salt and paprika

allspice

2 laurel leaves

Directions

Place the snailsin a wide pot for better air flow andfeed them with flour for two days to cleanse.Then rinse them thoroughly at least 3-4 times.

Add the snails in a pot of boiling water and boil for 10 minutes.Throw this water in the sink.

Rinse the snails once more and boil them again for 15 minutes.After draining the snails, keep a cup of this broth.

Peel the onions and sauté them in olive oil, add the grated tomatoes, salt and paprika.

Once the sauce is battered, add the snails, water, the broth we reserved, the laurel leaves and the allspice and cook for another 40 minutes.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer