This document provides recipes for several Greek and Mediterranean dishes. It includes instructions for making stuffed grape leaves (dolmades), semolina pudding, sieftalia (meat rolls), souvlakia kebabs, and almond finger pastries. The recipes list ingredients and step-by-step procedures for preparing each dish.

3. Ingredients:
• 1 kg mincemeat
• 1 glass glazed rice
• 2 big onion
• 3 big tomatoes
• 1/4 bunch parsley
• 1/2 glass olive oil
• juice of 2 lemons
• salt, black-pepper
• 2 tea spoon dried mint
• 100 small grape leaves
• Maggie, tomatoes juice

4. Procedure:
• Wash the
fresh vine
leaves and
put them in
boiling
water for 2
minutes.

5. • Peel and finely chop the onions, the tomatoes
and the washed parsley.

6. • Put the mincemeat in a bowl and add the
chopped onions, tomatoes, parsley and the
washed rice. Season well with salt, black pepper
and dried mint and pour the lemon juice. Mix well
by hand until the mixture is uniform.

7. • Stuff into vine leaves.
• Open the vine leaves one by one, put 1 teaspoon
of the mixture filling the base of each leaf and
cover the sides of the sheet are left and right. Then
fold over the filling and the other side of the sheet
alternately continuing. Wrap the same way all tight.

9. • You place the stuffed grape leaves (“koupepia”) in
a deep pan.

10. • Place a plate on a top of the grape leaves and
then add water, tomato juice and the olive oil to
the level of the plate.

11. • Boil at low fire for 45 minutes.

15. Ingredients:
• 1/2 cup olive oil
• 2 cups semolina
• ¾ cup boiled, peeled, coarsely chopped
almonds

16. For the syrup:
• 7 cups water
• 2 cups sugar
• 1 small pieces cinnamon sticks
• 2 whole cloves
• ¼ cup flower water

17. Preparation:
• Prepare the syrup:
– To a medium saucepan, add the water, sugar,
cinnamon sticks and cloves.
– When the water is boiled, lower the heat and
add flower water and remove the cinnamon and
clove.

18. • In another
larger
saucepan, over
medium-high
heat, add the
oil and heat.
• Stir in the
almonds to
toast them
slightly.

19. • Add the semolina and cook, stirring frequently to
prevent sticking.
• Cook the semolina in the oil until the grains begin to
toast and turn a deep golden color.
• Carefully add the hot syrup to the semolina mixture.
• Turn down the heat and continue to cook until the
semolina absorbs all the liquid and the mixture is
very thick and pulls away from the sides of the pan
as you stir.

20. • Allow the pudding to cool to room
temperature before serving.

22. •pork net fat or lamb net fat, drained (panna)
•1 kg ground pork
•1 cup coarsley grated onion
•1/2 cup fresh parsley, finely chopped
•1 teaspoon salt
•pepper

23. 1.Wash the net
fat very well
and then rinse
with a mixture
of vinegar and
water.

24. 2. Chop the parsley and
the onions.
3. Mix well the chopped
onions and parsley
with the minced meat.
Add salt and pepper and
mix well until combined.

25. 4. Cut the net fat
into square
pieces and
place
one tablespoon
of the meat
mixture on each
piece.
Close the two
edges and roll.

26. 5. Cook sieftalia over
glowing coals on a
barbeque or under grill
until they turn brown on
both sides.
We typically serve this
with pita bread, a nice
salad with fresh parsley,
tomatoes and cucumber,
and often tzatziki on the
side also, or just plain
balkan style yogurt.

28. chicken or pork kebabs
in pita bread
or on a platter.

29. Cut the meat into cubes and pass the
pieces on metal skewers.
Mix olive oil with salt
and oregon and put
on top of the meat.
Cook souvlakia over glowing coals on a
barbeque or under grill until they turn
brown on both sides.

31. Ingredients:
• Flour
• salt
• water
• a little cooking oil
• chopped almonds
• sugar
• ground cinnamon
• orange flower water
• juice and grated ring
of a lemon

32. Procedure:
• Make a dough from flour,
a pinch of salt a little oil
and water.
• Roll out on a floured
surface and cut into
rectangles.
• Mix the chop nuts
together with sugar,
cinnamon and orange
flour water for the filling.

33. • In the centre of each
piece of pastry spread
a tablespoon of filling in
a line down the length.
• Fold over the two sides
and press the ends of
the finger with a fork to
seal them.

34. • Heat the oil in a
saucepan and fry a few
at a time until golden
brown.
• Make the syrup from
sugar, water, lemon
juice and lemon peel
boiled together and
reduced quickly until it
thicken.
• Drop the fingers in and
remove immediately
with a draining spoon.