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.
