Stuffed Eggplants/Aubergines (Karniyarik)

Serves 6 Preparation time – 45 minutes Cooking time – 55 minutes 3 dark purple eggplants (aubergines; small to medium variety if possible) 340 gr / 12 ounces ground (minced) lean lamb 1 medium onion, finely chopped 4 garlic cloves, finely chopped 400 gr /14 oz (1 can of) chopped tomatoes 2 tablespoons tomato paste…

Shish Kebab (Sis kebab)

500 gr lamb, cut in medium sized cubes Marinade: 50 ml milk 3 tbsp extra virgin olive oil 1 small onion, grated Salt Pepper 3 tomatoes, cut in half 3 cubanelle peppers, cut in half, seeds discarded 1 onion, peeled, cut in 8s Pour all the marinade ingredients all over the lamb cubes and toss.…

Tripe Soup (Iskembe corbasi)

250 gr veal tripe, washed with water and soap several times using a brush 4-5 cups water Salt 2 tbsp butter 3 tbsp all purpose flour 1 egg yolk Sauce: 2 garlic cloves, smashed with salt 4-5 tbsp wine vinegar with raspberry juice, or another type of vinegar Cook the tripe with water and salt…

Tarhana soup (Tarhana corbasi)

2-3 tablespoonful tarhana dough (see below) 1/2 cup water 2 tbsp crushed tomato 2-3 cup chicken stock Crushed red pepper, optional 1 tsp butter Garnish: Crumbled feta cheese Place the tarhana and 1/2 cup water in a pot. Leave it alone for 1-2 hours for tarhana to dissolve a bit. Then add in the rest…