Tag Archives: chopped parsley

How to Make Stuffed Eggplant Slices

Stuffed Eggplant Slices
2 large eggplants
2 large green peppers
2 medium tomatoes
1 large yellow pepper
1 large red pepper
1 large orange pepper
1 large white onion
4 tablespoons chopped parsley
2 tablespoons lemon juice
1/2 cup mozzarella cheese
2 cups béchamel sauce
1/4 cup mozzarella cheese
10 teeth pick or depend of how many slices you are using
Salt and pepper to taste
Peel, cut the eggplant lengthwise and sprinkle with salt and set aside for 1/2 hour or until become soft.
Cut all the peppers, onion and tomatoes into small pieces.
In a large bowl mix all vegetables add parsley, lemon juice and 1/2 cup of cheese, and mix it together.
Add salt as needed or to taste
Wash dry the eggplant slices to remove the access salt. Fill each slice with vegetable stuffing.
Rub a baking tray with oil or butter then lay down all the stuffed slices. Preheat oven to 350° bake for 20 minutes or less.
Béchamel Sauce
4 tablespoons flour
4 tablespoons butter
2 cups milk
In a large skillet heat the butter in a medium-heat, add the flour stirring continuously cooked. Add the milk and continue stirring until get thick, remove from heat.
If too thick you can add little milk to it.
Pour the Béchamel on the top of the slices tray, and sprinkle with 1/4 cup of the cheese.
Bake until golden brown. Serve hot with deferent dish.


How to Make Fried Stuffed Sardine with Parsley and Cheese

Fried Stuffed Sardine with Parsley and Cheese
6 large size sardines
1 bunch chopped parsley
1 large chopped onion
3 tablespoons grated white cheese
3 tablespoons cream cheese
2 tablespoons grated mozzarella cheese
2 eggs
1 cup seasoned flour
1 cup bread crumb or crushed corn flakes
3 tablespoons grated parmesan cheese
4 tablespoons milk
3 teaspoons oil
1 cup chopped parsley to laid it on platter
5 slices of lemon
Oil for frying
Salt and pepper
Clean and wash the sardine very good. Cut the head. You can cut the tail if you like.
In a medium or large bowl add chopped parsley, onions, cheese, and salt and pepper.
Mix all ingredients together. Fill each sardine with this stuffing.
Dip the each sardine one at time into a shallow bowl of seasoned flour. And have two other bowls.
In the first bowl put eggs and beat it slightly diluted with milk and oil, stir these ingredients together with 8 strokes.
In the second bowl put bread crumb and parmesan cheese, mix it together.
Toss each sardine in flour then in egg mixture, then bread crumbs or corn flakes.
Handle the sardine very gently; place it on the rack to dry.
In a deep frying pan heat the oil on high heat, fry sardine in hot oil. Or electric frying pan.
Remove the fried sardines from oil and place it on absorbent paper or on a kitchen towel to absorb the excess oil. Transfer to a large platter laid with chopped parsley,
Put lemon slices on top.
Serve hot.

How to Make Artichoke Hearts with Olive Oil

Artichoke Hearts with Olive Oil
10 small artichokes
1/2 medium onion
4 cloves minced garlic
5 slices of lemon
1 tablespoon chopped parsley
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 teaspoon olive oil
2 mashed cloves of garlic
1 teaspoon salt
In a large saucepan, put 6 cups of water; add onion, garlic, salt, and lemon juice. Bring the water to boiling point.
Clean, peel off and discard the outer hard leaves from each piece of artichokes. Rub the pieces of artichoke with lemon juice to prevent discoloration. Then pull the fuzzy part out from the center of each piece then rub it with lemon juice.
Drop the artichoke in the boiling water cook until tender. Put the artichoke Pieces under running cold water for 5 – 8 seconds, let them cool down then cut them to cubes. Mix minced garlic, lemon juice; olive oil together. Add salt to taste toss with artichoke pieces.
Garnish with chopped parsley and Serve hot or cold.

How to Make Fried Salmon Fish with Oranges

Fried Salmon Fish with Oranges
4 salmon fish
3 oranges
3 tablespoons chopped parsley
2 tablespoons or more oil
¾ cup orange juice
Oil for frying
Salt, pepper to taste

Wash and clean the fish. With a sharp knife make 4 incisions in each fish 2 inches apart depend on the size of the fish.
Peel all the oranges and remove the white crust around all the orange lobes.
Put the all the fish in a deep large bowl on their sides, carefully put one orange’s lobe in each incision. Mix the oil and orange juice together and pour it over the fish, then put it in fridge for 1 hour or until the time for cooking. Turn the fish on the other side every ½ an hour. Heat enough oil in the skillet and fry each fish for 5-8 minutes or until done also depend on the size of the fish.
Put the remaining oil and orange juice in the same skillet you fried the fish in it and bring it to boil add the salt and peppers.
Put the fish in a large platter add the sauce on top and decorate with orange lobes and chopped parsley.

How to Make Fish in the Jacket

Fish in the Jacket


2 lb            sheat-fish or chub fish

130 g        vegetable oil

250 g        flour

10    g        yeast

1                 egg

100 g       water

1                cup chopped parsley

1                lemon cuts in slices

2                lemon cut in wedges

Salt and pepper as needed


Clean the fish well, rinse and salt it.

Prepare the soft dough from flour.

In a large bowl add flour, yeast, egg, salt and water. Mix the ingredients together let it rise. Then divide it in two and mould two oblong sheets somewhat larger then the fish. Put one of the sheets in an oiled pan, then put the salted fish on it, and cover it with the second sheet. Connect the ends of the two sheets to one another, by covering the fish completely and preparing it for stewing. Pour the remaining fat over the dough and put in a moderately hot oven until done. The fish will take long time to cook, but will remain succulent and delicious. Remove the fish from oven and transfer it to a platter with the bed of parsley and but the lemon slices and wedges around the platter.

Salsa for Fish


2          cups chopped parsley 

¾       cup tahini paste or sesame paste

2         cloves garlic more or less

2         tablespoons lemon juice or to taste

Salt to taste


Put parsley, tahini and minced garlic in the food-processor on high-speed for 3 minutes till the parsley are very fine then add lemon juice to taste and salt.

How to Make Eggplant Salad

Eggplant Salad

2        large eggplants

2        cloves garlic

3        tablespoons lemon juice

3        tablespoons olive oil

1/4   cup chopped parsley

1/2   cup pomegranate seed kernel

Salt to taste


Preheat oven to 350° F

Wash dry cut in half each eggplant and place them in a shallow baking dish and bake them until well done.

Put the baked eggplants in bowl and mash them well then add minced garlic, lemon juice and salt to taste.

Garnish with:

Pomegranate seed kernels, parsley and sprinkle olive oil over the tops.

Serve it cold.

How To Make Stuffed Vine Leaves

Stuffed Vine Leaves

700 g minced meat
300 g fresh vine leaves
120 g butter
1 cup small grain rice
1 cup yogurt
2 tablespoon flour
2 eggs
2 tablespoons tomato puree
2 chopped onions
2 tablespoons chopped parsley
2 tablespoons chopped dill
1 teaspoon paprika
Salt and black pepper to taste
Brown slightly the chopped onions with 2/3 of the butter, then add the rice, stir with the onions, sprinkle with paprika and black pepper, salt to taste, then pour one cup of hot water. After the water is absorbed by the rice, add the minced meat and the chopped parsley, and dill, stir mixture, and taste for the salt. Clean the vine leaves from the stalks, scald with water and boil it for 10 minutes drain under cold water then remove it to another plate.  To fill it with the stuffing put a teaspoonful of the stuffing in each leaf. Wrap the stuffing carefully in a rectangular form. Then arrange the leaves in the bottom of the cooking saucepan and pour over them the remaining oil and hot water which must cover them. Then cook on low heat.
Prepare a thickener from the yogurt, the eggs and flour, diluted with part of the cooking sauce, and heat on a plate until it boil and thickens a little, under continuous stirring. Pour this thickener over the stuffed leaves after taking them off the plate, and shake the saucepan a little in order to equalize the sauce. In serving the stuffed vine leaves, pour over them a teaspoonful of butter browned with paprika.