Bourani

Cappadocia

Ingredientsfor 2-3 people

3 beetroot bulbs

1 yogurt

olive oil

2 garlic cloves

Vinegar & Salt

some walnuts

Directions

Wash the beets and leave them in water for 5 minutes.

Then boil, drain and peel the beets.

Chop them vertically, in pieces of medium thickness, and place them around the edges of a plate; leave a gap in the middle and fill it with yogurt.

Sprinkle with the salt, the chopped garlic, oil and vinegar. Sprinkle with walnuts and serve.

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

Potato salad

Ingredientsfor 2-3 people

5 potatoes

2 small onions

some parsley leaves

some dill leaves

1 red pepper

salt

pepper

oregano

oil

lemon juice

Directions

Wash the potatoes thoroughly and boil them until they can be pierces easily with a fork.Let them cool and peel off the skin.Cut them into cubes.Place the potatoes in bowl and add the chopped onions, dill, parsley and red pepper.Add salt, pepper, lemon juice and olive oil.Stir gently and serve the dish.

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

Spicy Salad

Macedonian

Ingredientsfor 4 people

1 small cabbage

3 garlic cloves

6 celery leaves

2 leeks – only the white parts

4 medium carrots

10 dill sprigs

10 parsley sprigs

3 red peppers

3 tablespoons vinegar

1 small cup olive oil

salt

Directions

Rinse thoroughly all vegetables with cold water.Peel the top leaves off the cabbage and chop it into strips.Peel the skin off the carrots and grater them.Chop the leeks, dill, parsley, peppers, celery and garlic.Place all ingredients together in a bowl, add salt and massage them with your hands until they soften.Pour the vinegar and olive oil and let the mix soak up the liquid for a few hours before you serve.

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

Red peppers with cheese

Macedonian

 Ingredientsfor 3 people

5 large red peppers

¼ kg feta cheese

olive oil

paprika

4-5 parsley leaves

1 garlic clove

vinegar

salt

Directions

Bake the peppers in the oven at 240 degrees on both sides.Let them cool and then peel their skin, cut out the stems of each pepper and remove the seeds.

Mix the feta cheese with paprika, garlic and parsley.

Stuff the peppers with the feta filling and bake for 10 minutes on the grill.

Then carve them vertically and serve them with a sprinkle of olive oil and vinegar.

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

Pirpirim

Pontian

Ingredientsfor 2 people

1 bunch purslane

1 small cup olive oil

2 garlic cloves

2 tablespoons vinegar

salt

Directions

Rinse the purslane under cold water and remove any other greens (if any).

Then boil in hot water for a few minutes. Mince the garlic.Place the purslane in a bowl and add olive oil, salt, vinegar and sprinkle with the garlic.

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

Tinachta

Pontian

Ingredientsfor 2-3 people

1 tea cup, black eyed peas or cranberry beans

2 tablespoons vinegar

4 tablespoons olive oil

2 small green onions

Mint leaves

1 tomato

Salt

Directions

Soak the beans for 2 -3 hours and rinse thoroughly with cold water. Boil them until they are tender and drain the excess water. Chop the onions, the mint and the tomato.Place all ingredients in a bowl and mix with salt, oil and vinegar.Serve the dish cold, as a salad.

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

Omelet with Kavourmas

Thracian

Ingredients for 2 people

2 slices kavourmas*

4 eggs

olive oil

black pepper

salt

Directions

Pour some olive oil in a pan and cut the kavourmas in strips.

Beat the eggs and add them to the pan; cook them for a bit before adding the strips of kavourmas.Once they start melting turn off the heat and sprinkle with a little salt and black pepper.

Serve the omelet hot.

* Kavourmas: meat that was boiled in its fat.Available in grocery stores.

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

Pastourmaswith eggs

Caramanli

Ingredients for 2 people

8 slices pastourmas*

4 eggs

1 tomato

olive oil

black pepper

salt

Directions

Pour a little olive oil in a frying pan, break the eggs and place them carefully in the pan.

Just before the eggs are cooked, place the pastourmas in the pan, turn off the heat and put a lid on the pan to prevent our dish from drying out. Slice the tomatoes.

Sprinkle with black pepper and a pinch of salt; Add the tomato slices and serve.

* Pastourmas: A matured sausage with spices.Available in grocery stores.

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

Poached Eggs with garlic

Eastern Rumelia

Ingredients for 2 people

4 eggs

2 garlic cloves

2 tablespoons butter

paprika

1 cup water

salt

Directions

Boil the water and add the one clove of garlic, chopped.Break the eggs and place each one separately into a small coffee cup (to get a proper shape); place each egg carefully, so the yolk remains intact, into the boiling water. Once the eggs are boiled, remove them from the water and place them in a plate. Melt the butter and pour it over the eggs, add salt, paprika and the second clove of garlic chopped.

Serve the poached eggs warm.

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

Spinach-rice with eggs

Pontiac

Ingredients for 4 people

500 g.spinach

olive oil

1 onion

2 green onions

some fresh dill

1 egg for each person

1 cup rice

1 cup water

some lemon juice

Directions

Peelthe onions.Rinse thespinach thoroughly and place it in a pot of boiling water for a few minutes.

In a large skillet sauté the onions with a bit of olive oil and add the spinach.Add the water, lemon juice, dill and salt.When the food comes to a boil, add the rice and lower the heat.

Once the rice is cooked, break the eggs over the spinach, cover the skillet, turn off the heat and let it simmer.

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