Feta Cheese Stuffed Eggplants (Patlican Boregi)
Feta Cheese Stuffed Eggplants (Patlican Boregi)
3-4 Servings
For Stuffing
- 3/4 lb. Feta Cheese crumbled with a fork
- 5 stems Flat Parsley leaves chopped
- 1/2 tea spoon Black Pepper
- 1 Egg, large
- 1 1/2 lb. Eggplant, one large
For coating
- 4 Eggs, large
- 5 table spoon Flour
- 1 Cup Oil (Sunflower or Canola) for frying
- Mix feta cheese, parsley leaves, black pepper and one egg to make the
stuffing. - Beat eggs and flour lightly to make the coating batter.
- Cut eggplant in circles or diagonals to 1/5" (1/2 cm.) thick slices with
every two slice joined at one side. Stuff eggplants with cheese mixture and
press two slices with your palms to make the cheese stick to the eggplant. - When all the eggplant slices are stuffed, heat one cup oil in a frying
pan. Dip eggplants in the batter, coat well. Fry 3-4 at a time until both
sides are golden brown. Take to a plate lined with couple of layers of paper
towel to drain excess oil.
Serve warm or at room temperature.
Baked Macaroni with Feta cheese
Baked Macaroni with Feta cheese
6-8 Servings
- 1 lb. Macaroni (Penne Lisce-Mostaccioli No.42)
- 2/3 lb. Feta Cheese coarsely chopped with fork
- 1/2 stick Butter to grease the oven pan, 10" by 14" .
- 6 Eggs, large
- 1 Cup Half & Half
- 1 Cup Milk
- 1/4 tea spoon Black Pepper
- 1/2 Cup Dill Leaves (optional)
- 5 Slices of Cheddar or American Cheese, orange colored
- Cook macaroni according to the package instruction. Drain and mix with
feta cheese, black pepper and dill leaves. - Spread the mixture into a well greased shallow oven pan. Press with
spatula or spoon to make even surface. - Beat eggs slightly with a pinch of salt. Add half & half and milk and
mix well. Pour over macaroni. - Decorate with orange colored cheese.
- Eggs half and half and milk mixture should almost cover the macaroni. If
not, add more milk. - Bake in 350 F. oven for 50 minutes or until milk egg mixture is set and
the top is golden brown with cheese slices melted well.
Let rest 15 minutes before serving.
Zucchini Pancakes (Mucver)
Zucchini Pancakes (Mucver)
3-5 Servings
- 2 1/2 Cups Chopped and squeezed Zucchini (grating is easier)
- 1/2 lb. Feta Cheese chopped or crumbled with a fork
- 1 Cup Dill and Parsley leaves chopped
- 1/2 Cup Flour
- 5 Eggs, large
- 1/2 tea spoon Black Pepper
- 1 Cup Vegetable oil to fry
- Optional
- 3 Green Onions and half Red Bell Pepper chopped
- Mix every thing except eggs thoroughly with a wooden spoon. Add eggs and
stir well. Don’t beat. - Heat oil in a frying pan. Put heaping table spoonfuls of mixture in hot
oil and flatten to 1/3 " thickness. Fry 4 or 5 at a time. - When one side is golden brown turn to fry the other side. Drain excess
oil on paper towel. - Arrange on a flat serving plate. Serve with garlic yogurt or red onions
and lettuce .(optional) - Serve warm or cool.
Pea Pods in Olive Oil
Pea Pods in Olive Oil
6-8 servings
- 1 lb. Pea Pods ( tender)
- 12 Green Onions
- 12 Stems Dill
- 1/2 table spoon Salt
- 1/8 tea spoon Sugar ( a pinch )
- 5 table spoon Olive Oil
- 3/4 Cup Water
- Wash pea pods. Snap both ends and pull the side strings. Clean onions
leaving tender green parts on and cut into 1" pieces. - Wash and cut dills in 1" length including half of the stems. Save 1/3 of
the leaves. - Put all the ingredients above in a pot and bring to boil. Cook over
medium to low heat about 45 minutes until pea pods are tender. Turn off
heat. Stir in the dill leaves you saved and pour into bowl. - Optional: You can add 1/2 lb. frozen petite peas (thawed) near the end
of cooking. - Serve at room temperature.