Stuffing:
2 c al dente bulargeur, Cooked
6 cloves garlic, minced
1 large onion, chopped
2 stalks celery, chopped
1 large bell pepper, seeded and-chopped
6 small fresh hot chilies, seeded and minced
1/3 c fresh parsley, minced
1 T fresh dill weed, minced or 1 t dill weed, dried
1/2 t cumin, ground
6 T fresh lemon juice
1 t lemon peel, Grated
1 bay leaf
1/3 c pine nuts
1/3 c currants
2 eggs, lightly beaten
1 t sugar
salt and, coarsely ground black pepper, to taste
8 lb leg of lamb,* see note
Marinade:
1 fresh lemon juice
1/4 c sugar
1/4 c olive oil
1 T fresh dill weed, minced or 1 t dill weed, dried
4 cloves garlic, finely minced
1/4 t cayenne
1 bay leaf
1 t dry mustard
1/2 t mixed dried herbs, Italian-seasoning
1/2 T paprika
Salt and black, fresh ground -pepper
1/2 c beef broth
Lettuce leaves, tomato-wedges, and lemon (optional), Slices

1/4 c currants, dried
1 c dry white wine
12 T olive oil
6 green onions and green tops- finely, chopped
1 T fresh parsley, minced
3/4 c long-grain white rice
1 T fresh dill, minced
1/4 c pine nuts
salt and, freshly ground pepper, to taste
16 oz grape leaves preserved in brine water, Boiling
6 T fresh lemon juice
2 c beef stock
Lemon wedges and chilled plain yogurt, for accompaniment

1 lemon
4 T butter
2 whole chicken breasts, split
Salt
black pepper, fresh ground
1/3 c parsley, chopped

2 T butter (or oil)
1 small onion, chopped or 1/2 cup scallions, chopped
1/8 t salt
1/8 t turmeric
1/2 t thyme
1 c brown rice (or rice)
2 1/2 c water and 1/2 c soy sauce (or tamari soy) sauce or 3 cups vegetable, beef, or chicken stock
3/4 c sweet peas, Frozen
1/4 c carrots, Grated
1/4 c celery, chopped
1/4 c green bell peppers, minced (optional)
1 T raisins (optional), chopped
2 T chopped parsley,(optional)

2 T vegetable oil, approximately to film skillet
4 loin pork chops, 1/2 lb each
2 T butter, Unsalted
2 medium red onions and cut into 1/4-inch, peeled, slices
1 T garlic, minced
2 large sweet apples, cut into 1/2" slices, quartered, peeled, and cored
1 T fresh sage or 1 t sage, dried
1/2 t dried thyme leaves, crumbled
3/4 c unsweetened apple juice
1/2 c dry white wine
salt and freshly ground pepper, to taste

1 lb dried lima beans
3/4 c olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, finely chopped
1 stalk celery, finely chopped
1/2 c fresh parsley, chopped
2 T chopped fresh dill, crushed
1 t dried fines herbes, crushed
2 T fresh lemon juice
16 oz plum tomatoes, with their liquid
2 c chicken stock
salt and freshly ground pepper, to taste
2 c water

1 T tamari soy sauce
1/4 c olive oil
1 T fresh fennel leaf, chopped
2 t fresh celery leaves
1/2 t fresh thyme, chopped
1 small bay leaf, broken
2 t tangerine zest, Grated
Black pepper
1 lb fresh tuna center cut into four 4 oz. steaks, 1 inch thick
4 tangerines
16 sprigs fresh fennel leaf
3 T balsamic vinegar
1 t Dijon mustard
1/2 c light olive oil
1/2 t tangerine zest, Grated
2 T fresh fennel leaf
Salt (or black pepper)

1 scallion
4 t white wine vinegar
1/4 c walnut oil (or vegetable oil)
Salt
black pepper, fresh ground
1 1/4 oz walnuts, about 1/3 cup, Halved
1 1/2 lb green beans
2 eggs
2 1/2 oz feta cheese about 1/2 cup, Crumbled

Cinnamon Sugar Syrup
1 c unsalted butter, softened plus butter for baking dish
1 c sugar
6 eggs
1 c flour, sifted
1 c farina
2 1/2 t baking powder
1 t cinnamon, ground
1 t orange zest, freshly grated
1 c finely walnuts, chopped

2 T olive oil
3 T butter
3 lb lean beef stew meat, cut into 1" Cubes
1 medium onion, minced
1/2 c tomato paste
1/2 c dry white wine
1/4 c red wine vinegar
3/4 c water
2 T garlic, minced
1 bay leaf
1 t oregano leaves, dried-crumbled
1 t cinnamon, ground
1/2 t cumin, ground
1/2 t sugar
1/4 t cayenne pepper, or to taste
salt and, freshly ground black pepper , to taste
16 small white boiling onions, peeled
1/2 c pine nuts
1/2 lb feta cheese, crumbled or grated
1/2 c parsley, minced
hot-pepper sauce, optional