CHICKEN BREAST PUDDING WITH MILK AU GRATIN

INGREDIENTS
1/2 chicken breast
7 glasses milk
1 and 1/2 glasses sugar
3/4 cup potato starch
1 and 1/4 cup rice flour
1 and 1/2 glasses water
1/2 teaspoon salt
1/2 teaspoon cinnamon

PROCESSING METHOD

* Boil a very fresh chicken breast until it is tender.
* Cut it crosswise in 5 cm long pieces. Rub them between the palms of your hands and tear into very thin fibres.
* Wash the fibres 3-4 times in warm water, changing the water each time and squeezing them tightly to extract excess water.
* Put the milk, sugar and salt in a saucepan. Melt the sugar and let simmer.
* Put the potato starch and rice flour in a bowl. Slowly add from the boiling milk, stirring constantly, to have a smooth paste.
* Add it to the milk and and cook until it starts thickening, stirring all the time.
* Take 4-5 spoonfuls of the pudding and add to the chicken fibres. Mix well with a fork and add them to the pudding.
* Cook on low heat, stirring constantly, until it thickens. (To check the thickness; pour 1 tablespoonful of it in a plate. Let cool and turn it upside down. It should come out without sticking to the plate.)
* Pour it into a 2-3 cm deep pan. Put it on gas flame and burnt the bottom, turning the pan whenever necessary.
* Let cool for 3-4 hours.
* Cut it into 10 cm square pieces. Take them out with the help of a spatula.
* Fold them to make thick rolls, with the burnt side upwards.
* Sprinkle with cinnamon before serving.

EGGPLANT STUFFED WITH MINCED MEAT

SERVING : 6

INGREDIENTS
6 eggplants
1 glass olive oil
6 green pepper, sliced
1 tomatoes, sliced

FILLING
500 grams ground meat (a mixture of beef and lamb)
1 soupspoon butter
3 onions, finely diced
3 tomatoes, grated
1 bunch parsley, chopped
1/2 soupspoon salt
1/2 soupspoon pepper

PROCESSING METHOD

* Dice the onions very finely and brown them in the butter.
* Add the ground meat and brown for a few minutes while mashing it with a fork.
* Add the salt, pepper and grated tomatoes. Mix and let cook.
* This filling should not be too loose when it is used to stuff the eggplants.
* Remove all but 2 cm of the stem, then peel them, leaving 2 cm wide bands lengthwise (to prevent the eggplants from crumbling).
* Place the eggplants in a covered baking dish. Split the eggplants lengthwise, removing some of the sides of the cut.
* Fill the split eggplants, opening them lightly. They can be decorated with a slice of tomato and green pepper.
* Pour a glass of olive oil and 1/2 glass of water into the baking dish.
* Cover and cook on the stove for 3/4 hour on a low heat.

FRIED POTATO CROQUETTES

SERVING : 6

INGREDIENTS
1 kg potato
200 gr cheese, grated
2 tablespoons flour
3 eggs
2 teaspoons salt
1/2 teaspoon pepper
1 and 1/2 glasses oil
1/2 bundle parsley, chopped

PROCESSING METHOD

* Boil unpeeled potatoes for 25-30 minutes.
* Drain, peel and mash them.
* While they are not, add cheese, flour, eggs, parsley, salt and pepper. Mix well and knead to make a consistent paste.
* Take big walnut size pieces of this paste and in the palms of your hands roll them into finger shapes.
* Arrange them on a tray sprinkled with flour.
* Heat the oil in a frying pan. Fry them until golden brown.
* Serve hot.

GRILLED MEATBALL

SERVINGS : 5

INGREDIENTS
750 grams minced meat, from shoulder, minced twice
4 slices dry bread, without crust
1 large size onion
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cummin
1 teaspoon köfte spice
2 tablespoons olive oil

PROCESSING METHOD

* Soak the bread slices in a bowl of water.
* Take them out and squeeze by hand to extract excess water. Crumble them.
* Add grated onion and spices. Mix well.
* Add the meat, which should be minced twice. Knead until the mixture is smooth.
* Take walnut size pieces and roll each one in the palms of your hands into a ball, then press them into a flat and oval shape.
* Brush with olive oil and broil on barbecue fire for 5-6 minutes (or in a non-stick frying pan, brushed with a few drops of oil.
* Serve with fried green peppers and sliced onions.