Lettuce, coriander, rocket leaves, cabbage
1 red onion
1 aubergine (optional)
3 hard boiled eggs (optional)
Finely chop the lettuce, coriander, rocket leaves and cabbage
Cut the tomatoes, cucumbers, onions and aubergine and slice the eggs
Reserve some of the tomatoes, cucumbers, onions and egg slices and mix the rest of the bowl
Add salt, olive oil, vinegar and lemon juice to taste and toss salad
Garnish with reserved items
4 tablespoons tahini paste
2 cloves garlic, crushed with salt
juice of 2 lemons
4 tablespoons olive oil
1 teaspoon ground cumin seeds
cold water to thin
chopped parsley for garnish
Combine all ingredients in a food processor.
Add enough cold water to give a pouring consistency.
Serve tahini dip with fresh bread, warm pita or as a dressing for salads
STUFFED VINE LEAVES (Koupepia)
Fresh vine leaves (or packet of frozen vine leaves or jar of vine leaves in brine)
½ kg minced pork
1/3 cup oil
1 cup ripe tomatoes, blended
½ cup rice
parsley, finely chopped
lemon juice (3-4 lemons)
Wash the vine leaves and boil for 2 minutes. Remove and drain.
Fry onion and add the minced meat until slightly browned
Add tomato and simmer for 3 minutes, stirring occasionally
Remove pan from heat and add the remaining ingredients (salt, rice, pepper, cinnamon, mint, half the lemon juice and parsley) and mix.
Lay out the vine leaves, veins upwards. Put 1 tsp of minced meat mixture on the stalk of each leaf. Fold over the sides and roll up tightly.
Line the bottom of a saucepan with vine leaves and place the koupepia closely in layers.
Add a little olive oil, lemon juice and some water.
Place a plate on top of the koupepia and cook over low heat for approximately 30 minutes.