Recipe

• In a medium pot, place milk and bring to a boil over medium heat.
• Pour hot milk into a 3 qt. deep glassware dish, add salt and let it cool to 135F.
• Combine yogurt culture with 3-4 tablespoons of milk in a small bowl and then add this mixture from one side spoon by spoon preferably using a wooden spoon.
• Preheat oven to 135F.
• Place the glassware dish in the oven; let it stand there overnight or at least for 8 hours.
• At that point milk should have turned into a solid yogurt.
• Remove from oven and place it in the refrigerator.
• Serve as needed.

Recipe

• In a pressure cooker, combine red lentils, chicken broth, water, peeled whole onion, tomato paste, pepper paste, salt and pepper.
• Cover, bring to boiling, and simmer for 7-8 minutes.
• Remove from heat, strain into a 2.5-quart pan
• Add margarine or butter
• Bring to boiling again
• Reduce heat, simmer for few minutes
• Remove from heat and serve.

Recipe

• Place flour, salt and egg in a food processor, mix thoroughly.
• Add water gradually to create soft, smooth dough.
• Set aside.

• Prepare the filling by combining all ingredients.

• Take walnut size pieces from dough, roll them to create balls.
• Using a pasta maker or rolling pin, roll these pieces and flatten into 1/8” or ½ cm thickness.
• Cut 1” square pieces.
• Place filling in the middle and close the sides to create small triangles.
• Sprinkle flour on top to prevent dumplings from getting too sticky.

• Fill a large pot with tap water to rim, bring to boil, add 1 tablespoon salt.
• Once all dumplings are folded, place them all in the boiling water, reduce heat and simmer for 8-10 minutes or until done.
• Drain them into a deep dish; combine with ½ stick margarine or butter.
• Set aside.

• Combine yogurt with garlic and salt to taste.

• Combine ¼ stick of margarine with paprika in saucepan to create paprika sauce.

• Place dumplings in individual dishes, top with yogurt mixture and paprika sauce (dried mint flakes and sumac can also be added as dressing).
• Serve immediately.

Recipe

• In a medium sauce pan, combine chicken broth, water, onion, butter and salt, and bring to a boil.
• Add noodles, reduce heat and simmer until noodles are completely done.
• Serve with lemon juice.

Recipe

• In a medium sauce pan, combine water, salt and butter.
• Bring to boiling.
• Wash and drain rice.
• Add rice to water mixture, reduce heat and simmer for 20 minutes.
• Let it cool for 5-10 minutes before serving.

Recipe

• In a medium bowl combine breadcrumbs, grated onions, and ground beef.
• Chop parsley, add to the mixture.
• Combine with egg and seasonings.

• Knead the mixture well, make meatballs
• Flatten them in an oblong shape.

Alternative cooking methods:

• Fry them in cooking oil
• Bake them in 350* F oven
• Grill them on both sides until done

Recipe

• In a small container, combine yeast with warm water, 1 teaspoon sugar and 1 tablespoon olive oil, let it stand for 5-10 minutes until it bubbles and rises.
• In a food processor (or large mixing bowl) add 2 cups of flour, salt, eggs, milk and olive oil. Mix well.
• Add yeast mixture from before.
• Add remaining flour to make soft dough. (Add flour as needed.)
• Place the dough in large round bowl, cover with a kitchen cloth and let it rise to double its size (this usually takes about 2-3 hours)

• In a medium saucepan add sauce ingredients and cook over medium to low heat for about 20 minutes.
• Set aside

• Separate dough into two pieces.
• Roll with a rolling pin to create two circles.
• Place them in greased pizza pans.
• Spread the tomato sauce and top with pizza ingredients as desired.
• Bake in a 350* F oven for 20-25 minutes.

Recipe

• Place grape leaves in a pot with lots of water.
• Bring to a boil, reduce heat and cook for 10 minutes.
• Drain.
• Add cold water to the pot, and let it cool.

• In a medium bowl, combine ground beef with grated/minced onions, finely chopped tomatoes, rice, and tomato and paprika pastes. (You can use a food processor to to puree onions and tomato).
• Add seasoning, parsley and olive oil.
• Mix with your hands to create soft mixture of stuffing.

• Drain the cold water off of the grape leaves.
• Take one piece at a time, place 1 teaspoon of filling inside each leaf, fold and roll to form small stuffed grape leaves.
• Place one by one in a large pot.

• Place the pot over medium heat stove, add margarine cut in pieces and placed all around the pot.
• Add ½ cup of water. Bring to a boil and reduce heat.
• Simmer for 45-55 minutes. Check to make sure that it is fully cooked.
• Remove from heat; let it cool for 10 minutes before serving.
• Serve in soup bowls with yogurt.

Recipe

• Remove the stems and the seeds of the peppers and set aside.
• Cut the top of tomatoes and core the interiors so that tomatoes are ready to be stuffed with the filling. Place those interiors with onions in a food processor and chop them finely to a fine watery mix.
• Combine ground beef, minced tomatoes and onions, parsley, tomato and paprika paste, salt, pepper and red pepper. Wash the rice and add to the mixture. Add olive oil to the mixture and mix all well.
• Fill the peppers and tomatoes with the filling.
• Arrange in a saucepan, side by side with tops up.
• Add ½ cup water and margarine into the pan.

• Let it simmer for 50 minutes or until peppers and rice is tender.
• Remove from heat and serve hot. Optionally serve with yogurt