1 tablespoon powdered gelatine
150ml/5fl oz vegetable stock
1 large avocado
2 teaspoons freshly squeezed lemon juice
4 tablespoons low-calorie mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
2 tablespoons snipped fresh chives
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8 tomatoes, sliced
100g/4oz feta cheese, crumbled
8 black olives, stoned and sliced
1 tablespoon chopped fresh oregano
1 tablespoon white wine vinegar
1 tablespoon olive oil
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1 tablespoon olive oil
100g/4oz minced beef
2 tablespoons pine nuts
1 onion, chopped
1 tablespoon chopped fresh coriander leaves
1 teaspoon ground cumin
1 tablespoon tomato purée
8 preserved vine leaves
salt and freshly ground black pepper

For the tomato sauce:
150ml/5fl oz passata
150ml/5fl oz beef stock
2 teaspoons caster sugar
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100g/4oz plain flour
1 teaspoon salt
2 eggs, beaten
175ml/6fl oz soda or sparkling mineral water
600ml/1pt vegetable oil for deep-frying
450g/1lb cleaned and prepared
squid, cut into rings
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150ml/5fl oz olive oil
1 onion, finely chopped
2 teaspoons ground cumin
2 garlic cloves, crushed
450g/1lb chopped spinach
100g/4oz feta cheese, crumbled
100g/4oz cream cheese
400g/14oz filo pastry
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4 eggs
2 c. (16 oz.) ricotta cheese
1 c. honey
1/2 tsp. cinnamon
2 tbsp. all-purpose flour
1 tsp. lemon juice
1 tbsp. butter
cinnamon for sprinkling
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Syrup ingredients:
1 c. sugar
1 c. water
1 1/2-inch-thick slice lemon
1 stick cinnamon
1 c. honey
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4 oz. thin spinach noodles, uncooked
4 oz. fettucini noodles, uncooked
3 tbsp. butter
1 clove garlic, minced
1/2 c. canned tiny peas, drained (optional)
1/4 lb. fresh mushrooms, sliced
3/4 c. whipping cream
1/2 tsp. salt
pepper to taste
1/4 c. grated Parmesan cheese

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Filling ingredients:

2 1/2-lb. leg of lamb, cut into cubes 4 1/4 c. warm water (heated in a saucepan or microwave, not from the tap)
1 c. minced onions
1 1/2 c. chopped celery
1 1/2 c. minced fresh parsley
1 tsp. minced garlic
1 tsp. minced fresh mint or
1/2 tsp. dried mint
2 c. tomato sauce
1/2 c. olive oil
1 tsp. salt
1/2 tsp. pepper
4 eggs
1 c. grated kefalotiri or Parmesan cheese
1 tsp. ground cinnamon
1 c. uncooked white rice
1 tbsp. butter and 1 tbsp. olive oil for greasing pan

Crust ingredients:

3 1/2 c. all-purpose flour, sifted
1 tsp. salt
3 tbsp. olive oil
1 egg
2 to 3 tbsp. warm water (heated in a saucepan or microwave, not from the tap)
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1 lb. sweet milk chocolate
1 lb. shelled walnuts or pecans, ground
3 c. powdered sugar
4 tbsp. cream
3 tbsp. rum flavoring
powdered sugar for coating

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4 medium-sized ripe tomatoes
2 tbsp. finely chopped scallions
2 tbsp. finely chopped fresh parsley
1/2 c. (about 3 oz.) finely crumbled feta cheese
1/4 c. bread crumbs
3 tbsp. olive oil

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2 lb. fresh spinach (or 2 10-oz.
packages frozen chopped
spinach, thawed)
1/4 c. olive oil
1/2 c. chopped scallions
1/4 c. finely chopped fresh parsley
2 tbsp. finely chopped fresh dill, or
1 tbsp. dried dill weed
4 eggs, lightly beaten
1 c. (about 6 oz.) finely crumbled
feta cheese
1/2 tsp. salt
1/4 tsp. pepper
dash of nutmeg
3/4 c. (1 1/2 sticks) butter, melted
1/2 lb. (about 14 sheets) phyllo pastry, thawed

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2 tbsp. olive oil
3 tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. marjoram
2 lb. lamb, cut into 2-inch cubes
1 lemon, cut into wedges
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The dough:

3 cups all purpose flour
1 cup warm water
2 tbl spoons oil
1/2 spoon oregano
dash of salt

mix ingredients; knead for about 2-3 minutes; adding flour to until it
doesn’t stick to the hands – separate into 3 equal parts
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1 small leg of lamb, 3-4 lbs (2-3 lbs meat boned)
1 cup good olive oil
juice of 2 lemons, strained
1/2 cup dry, hearty red wine
3 cloves garlic, peeled and slivered
salt and pepper to taste
3 TBL crumbled dried oregano
2 bay leaves, crumbled
2 to 3 TBL chopped fresh basil or 1 to 2 TBL dried basil
pinch dried or fresh thyme
pinch crushed rosemary
1 lb fresh white mushrooms, cleaned and sprinkled w/ juice of
1 lemon
2 large yellow onions, peeled and cut into quarters
3 large green bell peppers, scrubbed, seeded and cut into
1-1/2-inch chunks
12 to 18 firm cherry or Italian plum style tomatoes,
washed and left whole (allow 3 tomatoes per serving)

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4 c Cooked chickpeas
2 c Soaked 1.5 hours,
-boiled until very soft
2 Beaten eggs
3 Cloves garlic (crushed)
1/2 c Finely minced scallions
1/2 c Finely minced celery
1/2 ts Ground cumin
3 tb Tahini
1/2 ts Tumeric
3 tb Flour
1/4 ts Cayenne
Dash black pepper
1 1/2 ts Salt
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