Wellnutrion

  3.5 cups flour 1.5 cups of warm water 1 packet (11 g) instant yeast 1 tablespoon of granulated sugar 2 teaspoons of salt For the olive oil mix 1 teaspoon of olive oil 1 teaspoon thyme 1 teaspoon rosemary 1 teaspoon basil 1 teaspoon of red pepper flakes For the top 6~8 pieces of dried tomatoes 1 bell pepper 1 yellow bell pepper 1 red onion Sift the flour into the dough mixing bowl. Make a hole in the middle and add yeast, sugar and salt. Add warm water little by little and knead a sticky dough. Put the dough in a greased glass bowl and cover it with cling film. Leave at room temperature until the dough rises. After it has risen well, grease your hands with a little oil and knead the dough again. Leave it to ferment in the same bowl in the same way so that it rises. Soak dried tomatoes in hot water. After it softens slightly, take it on a paper towel and drain the water. Peel the onion and slice it into rings. Clean the seeds of the peppers and cut them into finger shapes. For the ...

2.5 cups flour 3 teaspoons of granulated sugar half a teaspoon of salt 225 g cold butter Half a glass of cold water 1 egg yolk for the top 10~15 cherry tomatoes 90 g white cheese 2 tablespoons of black olive paste 3 eggs Salt black pepper Cut the butter into small cubes and leave in the refrigerator for 20 minutes. Mix the flour, sugar and salt in the dough kneading bowl. Add the frozen butter and mix with your fingertips until the batter is the size of chickpeas. Sprinkle the cold water evenly on the dough and knead the dough by mixing it. Roll the dough without kneading too much, wrap it in cling film and leave it in the refrigerator for 3 hours. Open the rested dough between two pieces of oiled paper with the help of a rolling pin in 20-30 cm size. Place in a greased tart tin. Pierce the dough at intervals with the tip of the fork. Brush the edges of the dough with egg yolk. Leave in the refrigerator for another 30 minutes. Bake in a preheated 180 degree oven for 20 minutes. Wash an...

400 g fresh broad beans 6 spring onions Half a bunch of parsley half a bunch of coriander 3 cloves of garlic 3 tablespoons of sesame 1 teaspoon of black pepper 1 teaspoon hot red chili powder 1 teaspoon of baking soda Salt for frying Sunflower oil Clean and chop the beans. Clean and chop the spring onions, parsley and coriander. Peel the garlic cloves and crush them in a food base with a little salt. Take the sesame seeds in a non-stick pan and fry lightly. Take the broad beans in a large bowl and add all the ingredients except sesame and mix. Crush the mixture with a blender, take it into a bowl and knead well. Rest for half an hour. Take two tablespoons of the mixture and make round meatballs. Cover the meatballs with sesame seeds, place them on grease-proof paper and leave them at room temperature for 20 minutes. Take the sunflower oil in a pan and heat it. Add the meatballs and fry them. Place on paper towel and drain excess oil. Serve lukewarm.

4 cleaned artichokes 300 g fresh broad beans 6 cups of hot water 1 teaspoon of hot water juice of 1 lemon 1 egg yolk 1 onion 4 tablespoons of olive oil Salt Black pepper Dill Cut the artichokes into quarters and soak them in lemon water so they don't turn black. Take the fresh broad beans into the pot and add the hot water. Cook until the beans are soft. Puree with a blender. Take half of the olive oil in the pan and fry the artichokes. Add 1 cup of hot water and cook until the artichokes are soft. Season with salt. Whisk the lemon juice and egg yolk in a bowl. Add a few spoons of the soup's water and let the seasoning get warm. Add the dressing to the pot and cook for 5 minutes. Add the artichokes. Season with salt. Heat the remaining olive oil in the pan. Add the chopped onion and fry it on low heat until it caramelizes. Divide the soup into bowls. Spread the caramelized onions on top. Garnish with dill and serve.

4 cleaned artichokes 1 lemon 4 onions 250 g fresh vine leaves Half a teaspoon of olive oil 1 tablespoon of peanuts Half cup of rice 1 tablespoon of currants 1 cube of sugar Half a cup of hot water 1 teaspoon of allspice 5~6 sprigs of fresh mint half a bunch of dill 1 carrot Salt For the top Half a teaspoon of olive oil Juice of half a lemon 1.5 cups of water Soak the artichokes in lemon water after rubbing them with lemon so that they don't turn black. Peel and chop the two onions. Fry in olive oil with the pine nuts. Add the rice and continue frying. Add the currants, sugar, salt and hot water. Cook on low heat until the water is absorbed. Add the allspice, chopped fresh mint and dill. Mix and remove the pot from the stove and let it cool. Spread 4 fresh vine leaves boiled in hot water on a large plate to form a square. Place the artichokes on it. Fill 2 tablespoons of the stuffing you prepared on the artichoke. Wrap the artichoke with fresh vine leaves to cover all sides. Prepare...

6 cleaned artichokes 4 tablespoons of olive oil 1 clove of garlic 2 onions Graded rind of half an orange Grated rind of half a lemon 50 g pistachio Salt Cut the cleaned artichokes into quarters and soak them in lemon water so that they do not turn black. Peel and chop the onion and garlic. Take half of the olive oil in the pan and fry the onions and garlic for 1 minute on low heat. Add the artichokes and continue frying. Season with salt. Add the finely grated citrus peels and fry for another 2-3 minutes. Heat the remaining olive oil in another pan and fry the pistachios until they turn slightly pink. Sprinkle over the food and serve.

 500 g purslane 100 g hazelnut kernels 100 gr White Cheese For sauce 50 ml of tahini juice of 1 lemon 1 clove of garlic 1 teaspoon cumin Salt Clean the purslane, wash with plenty of water and drain. Cut off into small branches. For the sauce, whisk together the tahini, lemon juice, crushed garlic, salt and cumin in a bowl. Put the purslane in a salad bowl. Sprinkle the coarsely crushed hazelnuts and the white cheese cut into large pieces. Pour the tahini dressing over the salad and serve.

1 bunch of purslane 1 bowl of yogurt 2 cloves of garlic 1 cup fine bulgur 1 onion 1 egg 15 g butter 4~5 cups of hot water 1 tablespoon of olive oil 1 tablespoon of flour 1 teaspoon cumin 1 tablespoon of tomato paste 1 teaspoon of chili paste For the top chopped parsley For the meatballs, take the fine bulgur into a large bowl. Grate the onion. Add eggs, flour, cumin and salt and knead by wetting it with water from time to time. Take marble-sized pieces and roll them in your hand. Heat the butter and olive oil in a saucepan. Add tomato and pepper paste and fry, add hot water and let it boil. Add the meatballs to the pot and close the lid. When the consistency of the sauce thickens and the meatballs are cooked, remove from the stove. Wash the purslane thoroughly and separate the leaves. Whisk the yogurt, add grated garlic and mix with purslane. Spread the purslane you prepared on the serving plate. Place the meatballs with the sauce on it and sprinkle with chopped parsley. Serve without ...

300 g boiled peas 2 medium potatoes 1 small onion 1 clove of garlic 6 glasses of water 3 tablespoons of olive oil 2 tablespoons of flour Salt Dill Butter Red pepper Chop the garlic and onion. Peel the skin of the potatoes and cut them into small pieces. Heat 3 tablespoons of olive oil in a saucepan. Add onion and garlic and fry. Add the potatoes and fry for a few minutes. Add water and cook until potatoes are soft. Take the pot from the stove and crush the mixture with a blender. In another pan, fry the flour with 1 tablespoon of olive oil. Add the potato mixture and mix. Keep mixing until you get a smooth consistency. Add the peas and cook for another 7-8 minutes. Add dill branches, fried red pepper flakes in butter and serve.

1.5 cups peas ½ cup of sliced green olives 3 pickled gherkins 2~3 sprigs of dill 1 carrot Half a teaspoon of red pepper flakes 3 tablespoons of olive oil 2 tablespoons of lemon juice Salt Add the peas to the hot water and boil for 10 minutes. Chop the pickles, green olives, dill and peas as small as possible. Cut the carrot julienne. Mix all ingredients in a large bowl. Season with olive oil, lemon juice, paprika and salt. Serve.

for crepes 400 g flour 5 cups of milk Half a glass of sunflower oil 2 eggs 1 teaspoon salt For stuffing 400 g chard 1 onion 2 tablespoons of olive oil 250 g feta cheese Salt Black pepper for tomato sauce 2 tomatoes 2 tablespoons of olive oil Salt Black pepper For the stuffing, cut the leaves of the chard and wash them with plenty of water. Peel and chop the onion. Take the olive oil in a pan and heat it. Add the onion and fry it on low heat. Cut the chard leaves into large pieces and add them to the onion. Cook for a few minutes and remove the pan from the heat. When the chard is slightly warm, grate and add the feta cheese and mix. Season with salt and pepper. For the crepe batter, break the eggs into a large bowl. Add the flour and sunflower oil and beat with a wire whisk. Add salt. Add the flour little by little and continue beating with a wire whisk (the dough should have a smooth consistency). Brush the non-stick pan with sunflower oil. Pour a crepe batter into the pan and shake t...

1 mango 1 apple 1 pear 20 g soybean sprouts 10 cherry tomatoes 4 leaves of fresh mint 8~10 green beans 10 g roasted cajun peanuts 4 lettuce for the sauce 1 teaspoon of orange juice 3 pieces of candied ginger 1 teaspoon grated fresh ginger 2 shallots 1 tablespoon of sunflower oil 1 tablespoon of extra virgin olive oil 1 tablespoon of brown sugar 1 teaspoon tamarind 1 teaspoon of salt 3.5 tablespoons of lime juice Half a teaspoon of coriander seeds Half a teaspoon of crushed chili pepper Salt Black pepper For the sauce, put all the ingredients in a food processor and mash into a sauce. Cut the mango, pear and apple into strips. Cut the cherry tomatoes in half. Brush olive oil on the green beans and cook on the grill. Chop the lettuce into large pieces. Put all salad ingredients in a large bowl. Pour the sauce over it and mix. Serve.

300 g peas 150 g walnut kernels Half a bunch of parsley 3~4 sprigs of dill 2 avocados 2 tomato pastes of red pepper 300 g purslane 1 lettuce for the sauce juice of 1 lemon 6 tablespoons of olive oil 1 tablespoon grain mustard sauce 1 pinch of black pepper 1 pinch of cinnamon Salt Lightly boil the peas in boiling water and drain the water. Put it in a bowl filled with ice water, leave it for a few minutes and drain the water thoroughly. Cut the parsley and dill into large leaves. Peel the avocados and remove the seeds. Chop into small pieces. Clean the seeds of the red peppers and cut them into small pieces. Wash the purslane and lettuce with plenty of water, drain the water and cut into large pieces. Put the peas, halved walnuts, parsley, dill, avocado, red pepper, purslane and lettuce in a large bowl. For the sauce, whisk together the lemon juice, olive oil, granulated mustard sauce and salt in a small bowl. Drizzle over the salad ingredients and mix the salad. Serve.

Half cup of boiled chickpeas 1 cup boiled wheat Half a cup of boiled green lentils Large bulgur, soaked in 1 tea glass of hot water 1 bell pepper 1 yellow bell pepper 1 tablespoon finely chopped parsley 1 tablespoon finely chopped chives for the sauce 2 tablespoons of pomegranate molasses 4 tablespoons of olive oil Juice of half a lemon 2 shallots 1 teaspoon of salt Clean the seeds of the peppers and cut half of them into cubes and the remaining half in julienne. For the sauce, put the pomegranate syrup, olive oil, lemon juice, chopped shallot and salt in a bowl and whisk. Put the diced pepper and other salad ingredients in a large bowl and pour the sauce over it. Blend and add the julienned peppers. Serve.

1 zucchini 1 yellow bell pepper 1 bell pepper 1 carrot 8 green beans 5~6 cultivated mushrooms 3 asparagus for the sauce 4 tablespoons of olive oil Juice of half a lemon 1 tablespoon of grapefruit juice 1 teaspoon of salt Half a teaspoon of black pepper Wash and dry the vegetables. Remove the seeds from the peppers and cut them into three-centimeter slices. Slice the zucchini and carrot. Clean the edges of the green beans and cut them in half. Cut the asparagus into two or three, depending on its length. Clean the mushrooms whole. Place the vegetables on the grill and cook, turning them until browned on all sides. Remove to serving plate. Mix the ingredients for the sauce in a bowl and pour over the vegetables. Serve.

250 g baby spinach leaves Half a cup of boiled green lentils 1 yellow bell pepper 5 cherry tomatoes 1 bell pepper For the spicy and cheese bread 4 slices of baguette bread 4 slices of goat cheese 1 teaspoon of thyme 1 teaspoon of mint 1 teaspoon chopped parsley 1 tablespoon of olive oil Half a teaspoon of red chili powder for the sauce 4 tablespoons of olive oil One tablespoon each of pomegranate syrup and soy sauce 1 teaspoon of salt Half a teaspoon of black pepper Juice of half a lemon Chop the peppers into fine pieces. Cut the tomatoes in half. Place spinach leaves, green lentils, peppers and tomatoes in a large bowl. Place goat cheeses on baguettes. Mix the spice mix in a bowl and brush it over the cheeses. Bake in the hot oven until the cheese melts. Whisk the ingredients for the dressing for the salad in a bowl. Drizzle over the salad ingredients and mix. Place the cheese bread slices on the salad and serve.

2 glasses of water 1 cup of red quinoa 4 large eggs (lightly beaten) 1 cup canned black beans 50 g cottage cheese 2 tablespoons of flour 1/4 cup chopped spring onion 1 teaspoon of baking powder 1 clove of garlic 1 cup of grated cheese 500 g diced and cooked tomatoes 1/4 teaspoon salt 1 small jalapeno pepper 1/4 cup chopped fresh coriander 1 avocado Preheat the oven at 190 degrees. Brush oil into 12 muffin tins. Boil the water in the pot. Add the quinoa. Turn down the heat, close the lid of the pan and cook for 15 minutes. Put the cooked quinoa in a large bowl and let it cool. Add the egg, black beans, cottage cheese, scallions, flour, baking powder, and 1/4 teaspoon salt to the quinoa and mix well. Divide the mixture into muffin molds. Sprinkle a tablespoon of cheese on them. Bake the cakes for 20 minutes until they are golden brown. After removing from the oven, let it cool for 5 minutes. Remove the muffins from their molds. Blend the tomatoes, garlic, jalapeno pepper and a pinch of s...

100 g butter 1 teaspoon of sunflower oil 1 teaspoon of yogurt Half a pack of baking powder 4~4.5 cups flour 1 teaspoon salt For stuffing 4 artichokes 2 tablespoons of olive oil 1 onion 100 ml cream half a bunch of dill For the artichoke stuffing, chop the onion and fry lightly in olive oil. Cut the artichokes into small pieces and add them to the olive oil. Fry for a few minutes, add little water and cook on low heat until soft. Add the cream and chopped dill and mix. Take the pan off the stove and let the pie cool. For the pie dough, put the butter, sunflower oil, yogurt, baking powder, flour and salt in the dough mixing bowl and mix and knead. Roll out the dough with a diameter of 33 cm and spread it into a greased 30 cm tart tin. Cut off the overhanging parts with a knife. Place grease-proof paper on it and sprinkle dry legumes. Bake in a preheated 180 degree oven for 15 minutes. Take the grease-proof paper and legumes on the pie dough and spread the stuffing on the pie dough. Bake ...

8 medium tomatoes 8 slices of eggplant (sliced ​​into finger thickness) 1/4 cup olive oil 2 tablespoons of balsamic vinegar Juice and rind of 1 lemon 2 cloves of garlic 1 teaspoon brown sugar sea ​​salt Black pepper 8 slices of mozzarella cheese basil leaves Preheat the oven at 180 degrees. Wash and dry the tomatoes thoroughly. Cut the stems to two finger thicknesses, leaving them on them. Cut another finger-thick piece from the rest of the tomato. Prepare the other tomatoes in the same way. Whisk together the olive oil, 2 tablespoons of balsamic vinegar, the juice and finely grated zest of 1 lemon, 2 cloves of minced garlic, brown sugar, salt and pepper in a bowl. Lay the tomato and eggplant slices on the baking tray and apply the olive oil mixture generously on it. Bake in the hot oven for 15 minutes. Arrange the flat-cut tomatoes on top of the eggplant slices. Arrange in the order of mozzarella cheese and tomato with stem. Continue cooking in the hot oven for another 2-3 minutes. Ge...

1 package of Mediterranean greens 200 g herdb cheese 50 g almond kernels 4 nectarines 50 g raisins For sauce Juice of half a lemon Half a teaspoon of olive oil 1 teaspoon of mustard sauce Salt For the dressing of the salad, take the lemon juice in a bowl. Slowly add the olive oil and beat with a wire whisk until the mixture thickens. Add the grain mustard sauce and salt and continue whisking. Cut the Mediterranean greens into chunks. Slice the herb cheese to the size you want. Chop the nectars into slices. Add the olive oil sauce on the Mediterranean greens and mix. Add slices of cheese, raisins and nectar, and almond kernels to the salad and serve.

100 g quinoa 100 g peas 100 g green beans 100 g black-eyed peas 1 cayenne pepper Half a teaspoon of olive oil 1 lemon 3 cloves of garlic Cut off the ends of the beans and cut them into 3-4 pieces. Boil until soft. Boil the black-eyed peas and peas in separate pots until tender. Filter your water. Put the quinoa in the pot, add enough water to cover it and boil for 15 minutes. Filter your water. Take the green beans on a serving plate. Add the peas, black-eyed peas and quinoa. Finely chop the cayenne pepper and add to the vegetables. Squeeze the juice of the lemon and add half a tea glass of olive oil to it. Add the crushed garlic to the mixture and mix. Add the lemon olive oil dressing to the salad and mix all the ingredients. Serve.

3 lettuce 250 g cherry tomatoes 2 cucumbers 5~6 baby red radishes 4 spring onions 1 bunch of parsley half a bunch of mint 2 thin breads 3 tablespoons of olive oil 1 tablespoon of red pepper flakes Salt Set the oven to 180 degrees. Brush olive oil on the thin breads and sprinkle with red pepper flakes. Cut into triangles, squares or lozenges and place on a baking tray lined with grease-proof paper. Bake in a hot oven until golden brown. Tear off the parsley and mint leaf by leaf. Clean the lettuce and cut it into strips. Cut the cherry tomatoes in half. Wash and dry the radishes and cucumbers. Slice them thinly without peeling them. Combine lettuce, tomato, red radish, chopped scallions, parsley and mint in a large salad bowl. Sprinkle the thin bread on it and serve.

1 kg of green beans Half a cup of almonds 30 g butter 1 tablespoon of olive oil 4 small onions Salt Black pepper 2 tablespoons chopped parsley Wash the green beans. Filter your water. Clean the ends and chop into large oblique pieces. Add fresh beans to salted boiling water and boil for 5 minutes. Take the green beans in a colander and drain the water. Pour cold water over it. Take the almonds in a pan and fry them without oil. Take the almonds from the pan and heat the olive oil and butter in the same pan. Add the chopped onions and fry on low heat. Add the beans and fry for a few more minutes until slightly softened. Season with salt and pepper. Add chopped parsley and almonds and serve.

2 green bell peppers 2 yellow bell peppers 2 bell peppers 500 gr curd cheese 3 sprigs of parsley 3 sprigs of dill 2 sprigs of mint Salt Red pepper Wash and dry the peppers. Cut off the stems and clean the seeds. Wash, dry and chop the mint, dill and parsley. Take the curd cheese in a bowl. Add greens, red pepper flakes and salt and mix well. Stuff the cheese mixture into the peppers. Wrap in cling film and leave in the refrigerator for 1 hour. Slice with a sharp knife and serve.

for pizza dough 3 cups flour 1 packet (11 g) instant yeast ¼ cup of sunflower oil 1 teaspoon of milk 1 teaspoon of granulated sugar enough warm water Salt For the top 4 tablespoons of tomato sauce 200 g asparagus 150 g cherry tomatoes 300 g grated cheddar cheese Finely peel the asparagus. Add it to boiling water and boil it so that it does not become too soft. Cut it in half lengthwise. Sift the flour into a deep bowl. Add salt, granulated sugar and instant yeast and mix. After opening the middle of the mixture in the form of a pool, add sunflower oil and milk. Slowly add warm water and knead until you get a soft dough. Cover the dough with a damp cloth and let it rest for 45 minutes. Divide the dough in two. Sprinkle flour on it and roll it out with a rolling pin to a diameter of 30 cm. Put the pizza dough on baking trays with greaseproof paper. Spread the tomato sauce on them. Bake at 210 degrees for 15 minutes. Arrange the asparagus side by side and add the cherry tomatoes cut in ha...

1 kg of zucchini 2 onions 2 large tomatoes 7 cloves of garlic Half a teaspoon of granulated sugar 6 tablespoons of olive oil half a glass of water 50 g feta cheese 3~4 sprigs of parsley Salt Peel the skin of the onions and chop the julienne. Peel the skin of the tomatoes and chop finely. Peel the garlic cloves and cut them in half. Take the onion, tomato, garlic, salt and sugar in a bowl and mix them by mashing them lightly with a fork. Peel the zucchini and cut off both ends. Cut it in half horizontally so that it does not break. Take them out and fill them with the tomato mortar you prepared. Arrange them side by side in the pot. Add water and olive oil and cook on high heat for 5 minutes. Turn down the stove and cook for 30 minutes. Put the zucchini on a serving plate and sprinkle with crumbled feta cheese. Garnish with parsley leaves and serve.

10 leaves of curly lettuce 2 lettuce 10 leaves baby spinach Mediterranean greenery 3 red hazelnut radishes Half a teaspoon of olive oil juice of 1 lemon Fresh thyme Salt Soak all the greens in cold, vinegary water for 5 minutes and wash them one by one and drain them. Dry with a vegetable dryer or on a paper towel. Tear the greens with your hands and put them in a large bowl. Thinly slice the red radishes without peeling them and add them to the salad mix. Take olive oil and lemon juice in a bowl, season with salt and fresh thyme leaves and pour over the salad. Serve.

1 cup of blueberries 250 g baby spinach 2 kiwis Half a glass of pistachios 100 g White Cheese ¼ cup raspberry sauce 2 tablespoons of honey ¼ cup of olive oil 2 tablespoons of vinegar Wash and dry the spinach. Peel the kiwifruit and cut it into small pieces. Lightly fry the pistachios in a pan with a little olive oil. Mix all the ingredients in a salad plate. Sprinkle the white cheese pieces on top. Prepare a dressing with raspberry sauce, honey, vinegar and olive oil, drizzle over the salad and serve.

4 potatoes 2 tomatoes 5~6 cherry tomatoes 6~8 yellow cherry tomatoes 200 ml cream Butter Olive oil Fresh thyme Salt Black pepper Preheat the oven at 180 degrees. Peel the skin of the potatoes. Slice into round and thin slices with a sharp knife. Pour the cream into a wide, flat bowl. Add salt and pepper and beat with a wire whisk. Brush butter on the glass baking dish. Cover the potato slices with cream and arrange them side by side in a greased baking dish, slightly overlapping. Wash and dry the tomatoes. Slice large tomatoes into rounds. Cut the cherry tomatoes in half. Put it in a bowl, drizzle olive oil on it and sprinkle with salt and pepper. Mix it well. Arrange the tomato slices over the potatoes. Place the bowl in the hot oven and cook until the tomatoes are well browned. Garnish with fresh thyme sprigs and serve.

1 bunch of purslane 2 cloves of minced garlic Half a glass of bulgur wheat 1 teaspoon red pepper flakes 5 glasses of water Olive oil Salt 2 cups strained yogurt Wash the purslane and break it into small branches. Add bulgur and water. Cook until bulgur is soft. Whisk the minced garlic, spices, salt and yogurt in a bowl. Add to purslane and cool. Serve chilled in the refrigerator.

2 egg yolks 1 cup of extra virgin olive oil 1 tablespoon of lemon juice half a teaspoon of sea salt Take the eggs out of the refrigerator at least 3 hours before you start preparing the mayonnaise. While making mayonnaise, first whisk the egg yolks well in a glass bowl, add 1 tablespoon of olive oil and stir constantly. After mixing the oil and eggs well, add the remaining oil spoon by spoon and continue whisking. In this way, add all the oil, add vinegar, lemon juice and salt and mix well. It is ready to serve when it solidifies.

  2 cups black rice 4 spring onions 2 roasted red peppers 2 cups of boiled corn 4~5 pickled gherkins 1/4 bunch of chopped dill 1/4 bunch of chopped parsley for the sauce 1 teaspoon of olive oil 4 tablespoons of lemon juice Salt Black pepper Boil the black rice and put it in a large bowl. Add chopped spring onion, diced red pepper, corn, thinly sliced ​​pickled gherkins, corn kernels, parsley and dill and mix. Whisk the dressing ingredients in a bowl and add them to the salad. Blend and serve.

3 onions 6 cloves of garlic 12 green peppers 1 teaspoon of olive oil 1 kg of tomatoes 1 teaspoon of rice 1 teaspoon salt 1 bunch of parsley Take the olive oil in the pan. Add the chopped onion, the green pepper cut in half and the whole peeled garlic and fry for 5 minutes. Chop the peeled tomatoes into rings and add them to the onion. Cook on low heat until the tomatoes are soft. Add the rice and salt and cook for another 15 minutes. Add the chopped parsley and continue cooking for another 5 minutes before removing it from the stove. Serve after it has cooled.

3 eggplants 2 carrots 1 tomato 1 onion 1 head of garlic Hot water 1 cup of boiled chickpeas for frying 2 cups olive oil Salt Peel the eggplants and cut them into quarters lengthwise. Salt it generously and keep it in the refrigerator. Wash with plenty of water and dry. Fry the eggplants in olive oil. Chop the tomato coarsely. Cut the onion into rings and the carrots julienne. Heat 2 tablespoons of olive oil in a pan. Add the onion and fry it. Add other vegetables and chickpeas. Arrange on top of the vegetables so that the eggplants are completely covered. Place an inverted plate on top of the eggplants. Add hot water until it is level with the eggplants. Bake for 15 minutes. Serve hot.

5 potatoes 60 ml olive oil 1 tablespoon of vinegar 1 tomato paste red pepper 2 green peppers Half a bunch of chopped parsley Half a teaspoon of lemon juice 1 teaspoon of salt 1 teaspoon of black pepper Boil the potatoes and peel the skins off. Mash into a puree and add vinegar, olive oil, black pepper, salt and lemon juice. Mix all the ingredients thoroughly. Take walnut-sized pieces from the mixture and roll them with your hands. Dip it in chopped parsley and make a hole in the middle by pressing it with your finger. Arrange the rounds on a serving plate. Stuff finely chopped green and red pepper into the pits of the potato balls and serve.

500 g cream cheese 5 tablespoons of thyme 1 tablespoon of red chili powder 250 g cherry tomatoes 6 spring onions 15 leaves of fresh basil Olive oil Mix cream cheese, 2 tablespoons of thyme and half of the red pepper powder in a bowl. Spread cheesecloth into a large colander and spread the mixture you have prepared in a thin layer on it and keep it in the refrigerator. After the water of the cheese is well drained, turn the cheese filling into lumps. Cover the remaining thyme and leave it in the refrigerator for 4 days. Crush the cheese ball into small pieces. Add chopped tomatoes, chopped spring onions and basil and mix. Add olive oil and serve.

1 bell pepper 1 green bell pepper 1 yellow bell pepper 1 tomato 6 tablespoons of olive oil 2 onions 2 cloves of garlic ½ cup coarsely chopped almonds Half cup of rice 2 tablespoons chopped fresh mint 2 tablespoons chopped parsley 2 tablespoons of raisins 3 tablespoons finely ground almonds Salt Black pepper For the top Dill and parsley leaves Set the oven to 190 degrees. Boil the rice to be slightly firm and drain the water. Cut the peppers in half lengthwise and remove the stems and seeds. Place in the baking dish with the cut-outs facing up. Spread 1 tablespoon of olive oil on the peppers and bake in a hot oven for 15 minutes. Heat 3 tablespoons of olive oil in a pan. Chop the onions into cubes and fry in olive oil for 5 minutes. Add the chopped garlic and coarsely chopped almonds and fry for 1 more minute. Take the pan off the stove. Chop the tomatoes into small cubes and add to the pan. Add boiled rice, chopped mint and parsley, raisins. Season and mix with salt and pepper. Fill th...