Ingredients:

• 8 piece puff pastry (about 3″ x 3″)
• 1lb lamb meat (lean; diced)
• 1 tablespoon olive oil
• 1 cup peas (canned or frozen is fine)
• 1 carrot (diced to pea size)
• 1 teaspoon dried thyme
• 1 teaspoon blackpepper
• a pinch of salt
• 1/2 cup finely chopped dill
• 1 egg yolk
• black seeds

Recipe:

1. Preheat the oven to 400ºF.
2. Heat the oil on medium heat. Add the meat to the pan and sautee well. Reduce the heat to low and let it cook covered until it absorbs all the juice.
3. Add the carrots to the pan and sautee 2-3 minutes on medium heat.
4. Add the salt, blackpepper, tyhme, and dill.
5. Finally, add the peas to the mixture and cook until the peas are warmed thoroughly. Turn of the heat and let the mixture cool down.
6. Meanwhile take the puff pastries out of the freezer and let them defrost.
7. Place about 2 tablespoons of the mixture in the middle of each puff pastry. Bring for corners of each puff pastry together and pinch the edges to seal. Place them on a cookie sheet.
8. Brush them with the egg yolk and sprinkle with the black seeds. Bake for about 15-20 minutes until golden brown. Serve while they are still warm.

Ingredients:

• 1 1/2 cups rice
• 2 cups water
• 1 cup chicken broth
• 3 tablespoons butter
• 1 small onion (finely chopped)
• 1 teaspoon sugar
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon black pepper
• pinch of salt
• 1 tablespoon currant
• 1/2 bunch dill (finely chopped)
• 5-6 chestnuts (roasted; peeled; quartered)

Recipe:

1. Melt the butter in a wide pan and sautee the onion over medium heat.
2. Once the onions are translucent add the rice and sautee the rice over medium heat until they are translucent.
3. Add all the spices, dill, and chestnuts and mix well.
4. Pour the chicken broth and 2 cups of water and turn the heat high. Once boiled, turn the heat to simmer and cook until rice absorbs all the water and holes form on the surface of the rice.
5. Turn the heat down. Cover the rice with a paper towel, put the lid on and let it rest for 15 minutes.

Ingredients:

• 10 courgete flowers
  
• 1/2 onion (finely chopped)
• 4 tablespoons olive oil
• 4 tablespoons rice
• 1 teaspoon dried mint
• 1 teaspoon currants
• 1 teaspoon pinenuts
• a pinch of salt
• a pinch of blackpepper

Recipe:

1. Wash the courgette flowers and remove the pistil from inside without bruising the flowers.
2. Sautee the onions and pinenuts with olive oil.
3. Add the washed and drained rice, currants, and spices to the pan.
4. Pour hot water just enough to cover the rice. Cook over low heat until the rice absorbs all the water.
5. Stuff each courgette flower with the rice mixture and fold the tops over to encase the filling,
6. Cover the bottom of a pan with waxed pepper and place the stuffed courgette flowers over the waxed pepper.
7. Sprinkle the stuffed courgette flowers with olive oil and pour hot water upto the half way.
   
8. Cook for 20 minutes over low heat.
9. Once cool down serve with lemon wedges.

• 1 medium cauliflower (cut into medium-size florets)
• 1 large carrot (sliced into finger long 1/4 inch thick pieces)
• 1 cup flour
• pinch of salt
• 2 eggs (separated)
• 2 tablespoons olive oil
• 1/2 cup iced water
• oil for deep frying

Recipe:

1. Cook the cauliflower florets and carrots in boiling water for 5 mins. Tip into a colander, rinse under the cold tap, drain well and set aside.
2. Put the flour in a large bowl with a pinch of salt. Whisk the egg yolks and iced water together, then whisk into the flour with the oil to make a smooth batter. In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.
3. Heat the oil in a frying pan. Coat some of the cauliflower in the batter then use a slotted spoon to carefully lift into the hot oil. Deep-fry the cauliflower for 2-3 mins until golden and puffy. Drain on kitchen towel and continue with the rest in batches. Sprinkle the cauliflower with salt and serve with a bowl of garlic yogurt sauce.

Ingredients (for 4):

• 1 lb ground beef
• 1 onion
• 1 egg
• 1/2 cup bread crumbs
• 2 potatoes
• 2 tomatoes
• 4-5 cubanelle peppers
• pinch of salt
• pinch of black pepper
• extra light olive oil for frying

Recipe:

1. Peel and grate the onion. Combine the ground beef, bread crumbs, onion, egg, salt, and black pepper. Mix well. Take walnut size piece from the meatball mixture and round it in your hand and roll the meatball to a thumb-like shape.
   
2. Peel the potatoes. Wash and pat dry them with a paper towel. Cut the potatoes into wedges. Heat the oil in a frying pan. Fry the potatoes wedges and arrange the fried potatoes along the edges of an oven safe dish.
   
3. Use the same oil to fry the meatballs. Arrange the fried meatballs in the middle of the potato wedges.
4. Fry the cubanelle peppers briefly and place them over the meatballs and potatoes.
5. Grate the tomatoes and pour the pulpy juice over the dish.
6. Preheat the oven to 350°F. Cook for 20-25 minutes and serve warm.