Pickled Cabbage

Turshi me laker



-Cabbage for 1 quart of jar

-3 cups of water

-1 cup of vinegar

-3 cloves of fresh garlic

-4 teaspoons of salt (pickling)



Cut
cabbage into small pieces or shred. Place cabbage in a jar. Fill the
jar to the top with all the above liquid mixture. Boil rubber bands and
seal the jar quickly. Do not shake the first day. After the first day,
shake once a day for 5 consecutive days. Do not open the jar for at
least two weeks.

Chicken Livers

Melci Pule



-1 pound chicken livers

-4 tablespoons of flour

-½ cup of unsalted butter

-Salt and pepper to taste



Wash
the livers and place them in a pan, cover with water and boil gently
for 7 minutes. Drain in colander, In baggier place flour, salt and
pepper. Shake until coated. Melt butter in the pan on low heat. Fry
livers until golden brown. Serve in hors d’oeuvres dish speared with
toothpicks.

Eggplant appetizer

Patlixhan Meze



-1 eggplant (washed and sliced thin)

-½ cup of olive oil (more will be needed)

-Salt to taste

-garlic and salt maybe added if desired

Fry the eggplant in oil until tender. Add more oil as needed. Remove from pan when ready nand sprinkle with vinegar.

Stuffed Grape Leaves with Meat and Rice

Dolma with Meat



-1 pound ground beef

-3/4 cup of rice (uncooked)

-2 large eggs

-1/4 cup of lemon juice

-1 medium onion (chopped)

-1 ½ cups of water

-1 lemon

-1 jar of grape leaves

-1 teaspoon of mint and parsley

-Salt and pepper to taste

Cook
grapes leaves until water comes to a boiling point. Drain in colander
and place them aside. Put all ingredients except the eggs, lemon juice,
and the lemon in a bowl and mix thoroughly. Take 1 teaspoon filling and
place in center of the dull side of two grape leaves and roll. Continue
until all the filling is used. Line bottom of 9 x 13 pan with
additional grape leaves and place stuffed leaves in a row, filling pan
completely. Pour enough water to cover layered grape leaves. Squeeze
the lemon over this, then slice the lemon and place it on top. Press
with a heavy dish and cook on top of the stove over medium heat for one
hour.

SAUCE

Separate eggs. Beat
whites until stiff; add yolks and continue eating; add lemon juice and
beat well. Pour in some of the juice from the cooked gape leaves and
beat well again. Pour the sauce over cool dolmas when it is ready to
serve.

Stuffed Grape Leaves with Rice

Dolma



-1 package of rice (uncooked)

-4 medium chopped onions

-50 grape leaves, fresh or canned

-1 cup of olive oil

-2 lemons

-1/4 cup of fresh dill or 1 tablespoon dried dill 2 tablespoons of parsley

-1 tablespoon of mint

-Salt and pepper to taste

Bean Salad

Sallate me Fasule



1 can white kidney beans

1/4 cup of chopped pimento

½ cup of olives

½ cup of scallions (cut into 1 inch stripes)

1 small cucumber (diced)

1/4 teaspoon oregano

Olive oil

Juice of ½ lemon

Rinse
and drain beans. Add pimento, olives scallion and cucumber. Sprinkle
with lemon juice and toss with oil. Refrigerate Serve chilled.

Cabbage Salad

Sallate me Laker



1 large cabbage

Vinegar

Olive oil

Salt

Water

Wash
and cut one large cabbage in wedges. Boil it in salted water for about
30 minutes. Remove from water and cool. Place in a bowl, then add salt,
vinegar, and olive oil.

Tomato and Pepper Salad

Sallate me Piperka edhe Domate



4 green peppers

5 tomatoes

1 medium onion

½ teaspoon sweet basil

5 tablespoons of olive oil

3 tablespoons of wine vinegar

Roast
peppers in the oven until light brown or until peel cracks. Cool;
remove skin and seeds. Slice peppers and add thinly sliced onions,
tomatoes, basil, salt and pepper. Garnish with oil and vinegar.

Albanian potato salad

Sallate me Patate



1 pound of potatoes

1onion (sliced and chopped thin)

½ teaspoon of salt

1 teaspoon of parsley

½ cup of olive oil

½ cup of vinegar

Clean
and boil the potatoes. Drain and let them cool. Dice into bite size
pieces. Add onion, salt, parsley, oil and vinegar. Mix thoroughly,
Serve on lettuce leaves.

Tossed Salad

Sallate

All
salad greens and fresh vegetables should be cleaned, drained and
refrigerated to ensure crispness. When putting together a salad, use
your imagination.

1 head of lettuce (cut in bite size pieces)

1 stalk of celery (chopped)

1 cucumber (sliced)

4 radishes (sliced)

1 carrot (sliced thin)

½ pepper (sliced)

1 onion (sliced thin) or

3 scallions (chopped)

2 or 3 tomatoes (sliced in 8ths)

½ cup of crumbled feta cheese

½ cup of olives

Seasonings: A matter of preference.

Salt

Garlic (1 clove optional)

Olive oil

Vinegar

Bean soup

Fasule

3 cups beans (small white beans)

8 cups water

2 medium onions (chopped)

2 carrots (chopped)

1 green pepper (chopped)

1/2 cup of olive oil

1/2 cup of stewed tomatoes

1 teaspoon oregano

1 teaspoon parsley flakes

1/2 teaspoon crushed red pepper

1 teaspoon mint flakes

1 garlic clove

salt and pepper as you wish