Wellnutrion

  6 red pepper paste 2 garden eggplants 1 tea glass of walnuts 2 cloves of garlic 1 tablespoon of vinegar 2 sugar cubes 1 coffee cup of olive oil 1 tablespoon lemon juice 1 teaspoon salt Let's start with our salad, which is among the top salad recipes suitable for special occasions. Roast the peppers in the oven set at 200 degrees and peel them. Clean the seeds and crush them into puree. Wrap the eggplants in aluminum foil and roast them on the stove for 10 minutes.  Peel the roasted eggplants and scoop out the insides with a spoon. Add to the peppers. Add olive oil, salt, sugar, lemon juice, vinegar, finely ground walnuts and finely chopped garlic and mix. Serve.

1 white cabbage 500 g chestnuts 4 onions 2 cups of rice 100 g yellow grapes 2 tablespoons of peanuts 2 tablespoons of currants 1 glass of olive oil 2 teaspoons of salt 4 glasses of water 2 teaspoons of granulated sugar 4 teaspoons dried mint 2 teaspoons allspice 1 teaspoon of cinnamon 1 teaspoon of black pepper Chop the onions into cubes and sauté them in olive oil. Add the rice you previously soaked in water and fry for another 5 minutes. Boil it until it remains firm and add the chopped chestnuts. Add peanuts, grapes, salt and sugar. Add 2 cups of water and cook over low heat. Remove from the stove, add dried mint, allspice, cinnamon and black pepper and mix. Separate the leaves of the cabbage and boil them in boiling water for 1-2 minutes. Wrap the stuffing in leaves and place them in the pot. Add 2 cups of warm water and cook on low heat.

4 zucchinis 2 onions 4 cloves of garlic 2 tomatoes Half a glass of olive oil 2 sugar cubes Quarter bunch of parsley 1 glass of water Milk Salt Black pepper Cut the zucchinis in half and remove the insides. Leave it in a deep bowl with milk until you prepare the filling. Chop the onions into white pieces. Peel the tomatoes and cut them into cubes. Mince the garlic. Put onion, tomato, garlic, salt and granulated sugar in a pot and mix. Share the mixture among the zucchinis and place them in a shallow pan. Add olive oil and 1/4 cup of water and cook over low heat. When it cools down, put it on a serving plate and serve.

1  kg of leeks 1 large beet 6 thin bread 50 g roasted walnuts For sauce 2 tablespoons of olive oil 1 tablespoon walnut oil 1 tablespoon of vinegar 1 teaspoon mustard Juice of half a lemon Salt black pepper An elegant presentation with leek, an indispensable part of the winter season. Wash the beetroot thoroughly and boil it in plenty of water until cooked. Boil the white parts of the leeks in plenty of water. Rinse the vegetables in cold water. Cut the beets into cubes and the leek into rings.

5 tomatoes 3 onions 1 garlic 1 bunch of parsley 3 green peppers 1 gherkin pickle juice of 1 lemon 1 teaspoon red pepper flakes 1 tablespoon dried mint 1 tablespoon sumac 1 tablespoon pomegranate molasses Salt Peel the tomatoes, onions and garlic and chop them finely. Finely chop the green peppers, parsley and pickled gherkins. Put all the ingredients in a bowl and mix. Add lemon juice, chili pepper, dried mint, sumac, pomegranate molasses and salt and mix. Serve.

200 g boiled chickpeas 1 bunch of parsley juice of 1 lemon Half a tea glass of olive oil 1 teaspoon salt 1 teaspoon red pepper flakes Mash the chickpeas and turn them into puree. Add olive oil, lemon juice, salt and finely chopped parsley and mix well. Sprinkle red pepper flakes on top and serve.

2 eggplants 2 cups breadcrumbs 2 eggs 100 g strained yoghurt 2 roasted red peppers Oregano Red pepper Salt to fry sunflower oil to decorate Scallions Wash the eggplants and slice them lengthwise. Leave it in salt water for 30 minutes and dry it. Mix breadcrumbs, walnuts and salt in a bowl. Beat the eggs in another bowl. Heat the sunflower oil in a large pan. Coat the eggplant slices first in the egg, then in the breadcrumb mixture and fry in hot oil. Place it on a paper towel and drain excess oil. Mix the diced roasted red peppers, thyme and salt into the strained yoghurt. Share the yoghurt mixture on the ends of the eggplant slices and wrap them in a roll. Tie the eggplant rolls with the green parts of the spring onion and serve.