Okra is cleared, washed well and put to soak for 1 hour in lukewarm water with vinegar. Finely chopped onion stew in the oil and to it add chopped tomatoes. Okra is drained from the water, washed once

Celery is peeled, cut into thin pieces and boiled in salted water, taking care not are dissolved. The pieces are removed and arranged on a plate. In the water in which they are cooked, add the flour

Finely chopped onion stew in the oil. Add the peeled and chopped tomatoes, tomato puree, a pinch of salt and mix everything well. After 2-3 minutes the flour is added, stirred and diluted with 2 cups

Onions and garlic finely and sauté in the oil. Carrots and tomatoes are washed and cut into pieces. The lentils is cleared, washed and put in a saucepan with 1.5 liters of water. Add vegetables and

Onion and carrot, chopped, steamed with fat and less water. Add the tomatoes, peeled and also chopped and mixture is suffocating while poizpari liquid. Add the flour, paprika, peas and finely chopped

Peppers Wash, dry and fry in Heat the sunflower oil. Remove and leave to cool. Chop the onion finely and fry in the same fat. Add the red pepper, then - cut into chunks peppers and tomatoes, also

First prepare the kyopolou. Eggplants and clean the seed pods are roasted and peeled. Finely chopped and ground into a paste. The kyopolou seasoned with crushed garlic, salt, vinegar and sunflower oil

Eggplant Bake, peel and crush with a fork to mash. Chopped garlic fry in the oil. Add chopped tomatoes, eggplant puree, ginger, red pepper and salt to taste. Serve stew for 8-10 minutes, stirring to

Eggplant wash, cut into cubes, add salt and let stand about 30 minutes. Then squeeze them and fry in the oil until browned. Remove them and their place in the fat put the peeled and chopped tomatoes

Potatoes and onions cut into thin bread, kneaded with ground spices and put in glass pot. Cover with the oil, capped, and then baked for 15 minutes, every 5 minutes stirring.

Dates are immersed for a minute in hot water, peel, cleavage is in the middle and remove the stone. In its place is put a piece of walnut nut. Water bath in separate containers melt with a little

Beans and potatoes are cooked well individually. Drained of water and ground together. To the puree add the grated onion, chopped parsley, flour, salt and pepper. The mixture is shaped balls, rolled

Dough is kneaded by the oil, wine and flour as secondary hard dough. Roll out and cut into squares. On each square put a piece of Turkish delight and walnut and rolled cigar. Bake in not oiled tray

Apples are grated and boiled with sugar and 100 ml water at low heat, stirring, until thickened as puree. Removing the pan from the heat, add the peeled and cut into julienne almonds and chopped

Peel the potatoes, cut into halves or quarters, dry and fry in the oil, stirring constantly to avoid sticking. After pozachervyat, add chopped onions and fry well. Sprinkle the flour, stir well and