Dice the potatoes to medium size cubes. Pick a skillet large enough to cook the potatoes in a single layer. Heat 2 tablespoon of olive oil in the skillet (use just enough to cover the bottom of the skillet). Add the potatoes. Once you hear the sizzling sound and the potatoes start to brown, turn the heat down to medium. Cover the skillet and cook until the inside of the potatoes are softened. Meanwhile chopped some dill and green onions. Add the greens, salt, and black pepper. Cook until its fragrant and serve.

Ingredients:

• 4 pieces chicken leg (washed; dry padded)
• 8 potatoes (peeled)
• 2 onions (peeled; halved)
• 2 carrots (peeled; chopped into 2 inch pieces)
• pinch salt
• pinch black pepper
• pinch rosemary (or tyhme)

Instructions:

Preheat oven to 350°F. Place all ingredients in bag and shake to thoroughly coat chicken and vegetables with the spices. Seal bag and punch couple holes. Place bag in a baking pan, arrange chicken in 1 layer so pieces do not over lap. Bake 40 minutes or until chicken is done. To serve, open bag carefully and arrange chicken and vegetables in a plate.

Ingredients:

• 1 lb ground beef
• 2 eggs (separate one egg white)
• 1/2 cup bread crumbs
• a pinch of salt
• 1 teaspoon blackpepper
• 1 teaspoon cumin
• 1 cup sweet peas (fresh or frozen)

Instructions:

1. Except the sweet peas and one egg whıte, mixed all the meatloaf ingredients and  knead for 10 minutes.
2. Place plastic wrap over the kitchen counter. Spread the meat loaf over the plastic wrap and shape it to a rectangle. Place the sweet peas along the long side middle. By pulling from the plastic wrap, starting from a long edge, roll up the meat loaf. Place the rolled meat loaf on a pre-oiled oven tray.
3. Brush one egg white to the top of the meat loaf and  bake at 400°F for 40 minutes. Slice the meat loaf and serve hot.
4. Bon appetit…

Alternative:

• Instead of sweet peas, roll the meat loaf with mixed carrot, potato, and sweet peas. Boil the carrots and potatoes half cooked beforehand.

Stuffing Ingredients:

• 2 cups rice
• 4-5 onions
• 1.5-2 tablespoons pine nuts
• 2 tablespoons currants
• 1 tablespoon dry mint
• 1-1.5 teaspoon black pepper
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon sugar
• 1 teaspoon salt
• juice of half a lemon
• 1/2 cup olive oil
• 1/2 cup hot water

In addition:

• 10-12 bell peppers

Instructions:

1. Fine chop the onions and sautee in olive oil. Add pine nuts and sautee until pine nuts are pinkiesh.
2. Wash and drain the rice and add to the onions. Cook until the rice is translucent. Add spices, currant, and lemon juice. Add salt and 1/2 cup hot water and cover the pan andd cook on low until rice absorbs all the water.
3. Cut the tops of the bell peppers and clean insides. Wash and drain them. Fill the bell peppers with the stuffing and cover each with the top pieces. Arrange them in a pan.
4. Drill 1/2 cup of olive oil over the peppers. Add 2 cups of hot water to the pan. When boils, turn down the heat to low and cook for 30-40 minutes.

Ingredients:

• 6 lamb chops
• 3 potatoes (peeled and sliced)
• 1 tablespoon olive oil
• a pinch of salt
• blackpepper
• tyhme

Instructions:

Toss all the ingredients and place them on an oven tray and bake at 400°F for 30 minutes.