KA-CB-M	1	Using your hands, gently mix until all of the pastry is coated with butter.
KA-PD-M	1	Prepare the pie:
ZT-ZT-M	1	zest.
CO-PB-M	2	Grease the loaf tin and then add the batter.
CB-RR-M	3	roll each piece of dough into a rectangle.
CB-SP-M	3	pinch the edge to seal the stuffing inside the dough.
CH-SE-M	3	knead the dough
MU-BR-I	4	Wash and clean the mussels.
YS-FM-M	5	Form very small meatballs.
QU-ES-M	6	scoop out the flesh from the inside of each half of eggplant,
QU-SC-M	6	Place the quails on top of the eggplant halves and then stuff them with another 1/3 of the sauce.
QU-SS-M	6	peel strips of the skin lengthwise to get a striped effect.
TO-BL-M	6	blanch,
IB-SE-M	7	stuff as much of the mixture as possible into the cut eggplant.
QU-SS-M	7	peel strips of the skin lengthwise to get a striped effect.
TO-BL-M	7	Blanch,
TD-TS-M	8	toss in the sugar mixture.
OR-TR-M	9	slice the oranges,
ST-SG-M	10	Serve at once
LM-SS-M	11	Roll the slice and secure with a toothpick
LS-PF-M	11	Place the lamb slices between sheets of plastic wrap and pound
PI-SC-M	12	Score the pastry according to the way you want to serve it.
PL-PS-M	12	Line the dish with 6 phyllo sheets. Gently brush each sheet with butter before placing it in the dish. Spoon the cold chicken pilaf over the phyllo sheets and press down.
PP-DI-M	12	Cut half of the phyllo sheets to the diameter of the baking dish.
KB-PA-M	13	Form sausage shaped patties.
KB-PS-M	13	press the skewer through the length of the meat.
KB-SK-M	13	slide the skewer through the meat.
YL-DY-M	13	Line a sieve with cheesecloth.
EP-DE-M	14	Dice the eggplant
SL-CL-M	15	Cut the leeks into finger long pieces. Make a slit along one side of the leek through to the center, then separate the leaves.
SL-RC-M	15	Roll the leaf up tightly, like a cigar. Secure the roll by skewering it with a toothpick.
AM-PA-M	16	work into a coarse paste.
SP-SC-M	17	Stuff the peppers,
HA-RL-M	18	Put the mixture in the center of a wet cotton fabric. Tie loosely.
LE-SO-M	18	Sort
MC-MC-M	18	Make caramel from the sugar and oil.
MC-JV-M	19	julienne the bell pepper. Peel and julienne the carrots. Trim and julienne the celery.
JK-UM-M	20	Unmold the kugel
MC-MC-M	20	Make the caramel:
ME-CU-M	21	Cut the meat into medium sized cubes.
SS-SK-M	21	Skewer the meat and the vegetables.
BP-RS-M	22	peel and seed.
TO-BL-M	22	Blanch,
DU-CA-M	23	Thinly slice across the breast
DU-FT-M	23	Slit the smoked breast on the fat side.
BR-CB-M	24	Peel the rind.
CS-KS-M	25	Prepare the kreplach
LV-CT-M	25	Clean the livers.
LV-FP-M	25	fry the livers.
CR-BL-M	26	blintz
CR-EN-M	26	envelope
CR-LB-M	26	Prepare the crepes:
CR-PA-M	26	parcel
LV-CT-M	26	Clean the livers.
LV-FP-M	26	fry the livers.
CP-MP-M	27	Make a pocket in the chicken breast
CP-SP-M	27	pastry bag
CP-SS-M	27	spoon
PC-WB-M	27	Fold and wrap the sheet around the breast,
LL-SL-M	28	Stuff the leg
CH-BF-M	29	4 cords
CH-BT-M	29	Braid 3
CH-CO-M	29	Using your hands, roll each piece
CH-SE-M	29	smooth and elastic,
DO-PK-M	29	Punch the dough down
LA-HO-M	30	When the batter changes color and becomes full of holes, cover the frying pan
FS-BE-M	31	Stuff a few lemon slices and some of the fresh herbs into the belly of the fish.
FS-DD-M	31	Decorate the dough
FS-FD-M	31	press the dough around the fish.
FS-OS-M	31	cut open the baked shell.
AP-MC-M	32	fold the edges in
CH-SE-M	32	Knead the dough
DO-PK-M	32	Punch the dough down
EO-PE-M	34	Stuff as much of the mixture as possible into the cut eggplant.
DU-CA-M	36	Slice the duck,
DU-FT-M	36	score the fat side of the duck breasts.
ZT-ZT-M	36	zest
ZT-ZT-M	37	zest
VL-CL-M	38	Arrange the rolls,
VL-DA-M	38	line the base of a heavy saucepan with the damaged leaves.
VL-FO-M	38	Put 1 tbs of stuffing on the leaf and fold.
LE-SO-M	40	Sort
BV-AL-M	41	Arrange the vegetables in layers in the following order:
SV-EP-M	42	pare down the lid to form a cork
SV-SE-M	42	Scoop out the flesh.
SV-SV-M	42	Stuff the vegetables.
FF-CF-M	44	Coat the fish with flour.
SG-PS-M	46	Fill the casing with the meat. Tie and twist the casing
ME-CU-M	47	Cut the meat into small cubes.
CH-SE-M	48	knead the dough
DO-PK-M	48	punch the dough down
OB-PR-M	48	Prepare the olive bread:
RV-PR-M	49	Prepare the ravioli:
MA-FD-M	50	flatten
MA-FH-M	50	Make a hole in the center of each ball.
BP-RS-M	51	peel and seed the bell peppers.
SZ-SC-M	53	scoop out the center of the zucchini.
SZ-SZ-M	53	Fill the zucchini with the stuffing
TO-BL-M	53	Blanch,
CH-SE-M	54	Knead the dough
DO-PK-M	54	Punch the dough down.
DO-RC-M	54	Roll out the dough balls
CR-CC-M	55	Core the cabbage then separate the leaves.
CR-CR-M	55	Cut off the rib of each leaf.
CR-HP-M	55	Cover the rolls
CR-RL-M	55	Roll the leaf.
CH-SE-M	56	Knead the dough
DO-PK-M	56	Punch the dough down
DO-RC-M	56	Roll out the dough balls
LP-RC-M	56	Cut the dough balls
LP-SL-M	56	close the triangles.
MA-CA-M	57	Make a canal
MA-FD-M	57	flatten
MA-FH-M	57	Fill the holes with the nut filling and close.
MA-HM-M	57	Bend the cookie into a half moon,
BU-SQ-M	58	squeeze out the excess water.
ME-CU-M	58	Cut the meat into small cubes.
FT-RM-M	60	Rub the marinade into the fish.
TG-CP-M	61	make an incision through the skin along the center of the tongue. Carefully remove the skin.
AT-PB-M	62	When the pancake becomes bubbly and begins to loosen from the pan, flip it over.
AT-SA-M	63	Fold in half and pinch
BU-SQ-M	65	squeeze out the excess water.
ME-CU-M	65	Cut the meat into small cubes.
YL-TC-M	66	Gather up the corners of the muslin and tie tightly.
YL-TC-M	67	Gather up the corners of the muslin and tie tightly.
BU-SQ-M	69	squeeze out the excess water.
KI-SS-M	70	Shape the dough into small balls, stuff with the meat and then mold into ovals.
PK-PR-M	71	Shape the potato dough into small balls and stuff with the spinach and walnut mixture.
WP-SC-M	72	Prepare the watermelon:
BU-SQ-M	73	squeeze out the excess water.
GL-PR-M	73	Prepare the ramekins:
LV-CT-M	73	Trim the livers
SJ-GS-M	76	grate into long strips.
DS-SF-M	77	Strain. Reserve the liquid.
TP-LT-M	78	Line the tin with plastic wrap.
TR-MX-M	78	Fold 1/3 of the whipped cream into the tahini mixture. Very gently fold the rest of the whipped cream into the tahini mixture.
PI-PS-M	79	Line the baking dish
PI-SC-M	79	Score the pastry
PP-DI-M	79	Cut half of the phyllo sheets to the diameter of the pan
SP-RO-M	80	Spread about 2 tbs of filling across the long edge, fold the sides in then roll up firmly. Bend into a coil
AV-MX-M	81	Pour 1/4 of the hot stock into the egg mixture while continuously whisking. Gradually pour the egg mixture into the remaining stock while whisking vigorously
OC-CO-M	82	cut the body and tentacles into bite-sized pieces
TO-BL-M	83	Blanch,
ME-CU-M	84	Cut the beef into medium sized cubes.
LP-PP-M	85	Assemble the pie:
ME-CU-M	85	Cut the lamb into small cubes.
ZT-ZT-M	86	zest
BA-DI-M	87	cut the top layer of the phyllo into medium size diamonds.
BA-PR-M	87	Assemble the baklava:
MU-AC-M	88	Assemble the mussaka:
SA-CG-M	89	Gut the fish,
SA-SB-M	89	Stuff each fish with a lemon slice.
ZT-ZT-M	90	zest
OR-PO-C	91	Peel the orange.
OR-RC-M	91	Roll the peels into coils and secure with a toothpick.
OR-RT-M	91	cut the rolls into strips
QP-GF-M	92	Grate the quince flesh
QP-PQ-M	92	peel, quarter and core the quince.
ZT-ZT-M	92	zest
ZT-ZT-M	93	zest
CH-CO-M	94	Roll each piece
CH-BT-M	94	Braid the 3 ropes
DO-PK-M	94	punch the dough down
EB-PT-M	94	add the braid.
ZT-ZT-M	95	zest.
EP-DE-M	96	Dice the eggplant
PH-MH-M	96	Prepare the phyllo horn:
SM-FP-M	97	Prepare the sambusak:
LE-PU-M	98	run them through a food processor.
LE-SO-M	98	Sort
TA-RO-M	99	Remove from the oil
TA-UH-M	99	your hands
TA-UT-M	99	Using a special tool
FS-SF-M	100	Stuff the belly of each fish
BS-YS-M	101	fold in the semolina mixture and yogurt into the butter mixture.
LV-CT-M	102	Trim the livers
SC-SC-M	102	Stuff the cavity of the chicken and under the skin.
SC-TL-M	102	tie the legs together.
MC-MC-M	103	Make the caramel:
SB-SS-M	104	Stuff the breast
FU-GP-M	105	Pour into serving dishes and garnish
ME-CU-M	106	Cut the lamb into small cubes.
PI-CC-M	107	Cut the pigeons in half along the middle of the breast bone then crush them  with your hand.
PI-FB-M	107	fillet the breast.
CH-SE-M	108	Knead the dough
DO-PK-M	108	Punch the dough down.
SR-RD-M	108	form the dough into large rings
HU-GP-M	109	Spread the humus over a plate.
CK-CE-M	110	Crack the eggs, one by one, and drop into the frying pan.
LE-SO-M	111	Pick out
CB-EB-M	112	Empty the inside of the bread. Very gently press the stuffing into the bread.
EG-FO-M	115	To cook the other side,
EG-SB-M	115	squeeze out any excess liquid,