Peel the chickpeas, sauté the grated onions in the oil and add the tomato, salt and pepper. Then, add the chickpeas, the quantity of water needed and let them simmer. Cut the aubergines in slices. Flour and then fry them. Put the fried aubergines in the food a little while before it is cooked, so that they will be boiled together for a while.
We use a large earthen pan or a hull. We soak the chickpeas in plenty of water from the previous night. We wash them well in the morning and put them in the earthen pan. We bake them in a preheated oven in 180 – 200 degrees for about 2 – 3 hours. We add some lemon juice and serve them.
Boil and strain the butter beans for 30 minutes. Sauté the onion and the garlic in the oil until they wither. Add the cabbage, the peppers, the parsley, the celery, the tomato juice, the vegetable juice, salt and pepper and boil them for 10 minutes. Put the butter beans in a fireproof pan, pour the vegetable juice on them and mix well, so they will spread evenly in the pan. Finally, cover the food with the round cut tomatoes and pour some sugar, salt and pepper. Bake them in a preheated oven for about 30 minutes or until the butter beans are soft enough.
Put in the pressure cooker the split peas, the water, the chopped onion, the potatoes, the chopped peppers and half of the oil. As soon as they are boiled, melt the mixture by using a blender.Serve the food and sprinkle it with the fresh chopped onions and the dill.Shake some oil and lemon sauce and pour it on the split peas. You can use some oregano instead of the dill.
Wash well the tomatoes and peppers and remove carefully their inside. Pour a little salt and turn it upside down to strain. Put inside of the tomatoes in the blender so they will get mashed. Saute onion, garlic, eggplant and zucchini in oil. Add the grated tomato, half cup water, salt, pepper, parsley, dill and the rice. Stir and leave just get a boil, so the rice will soften a little. Fill the tomatoes and peppers and place them in the baking pan. Add little oil on top and a cup of water. Bake the stuffed tomatoes and the peppers in the oven until rice is tender and the water is evaporated.
Peel the fresh beans and wash.If there are frozen put them in the pot as they are.Put them in the pot with oil and onion and stir a little, to become brown.
Soak the chickpeas in water from the previous day. The next day, drain the chickpeas well and mash them in the blender. Then, finely chop all the other ingredients with a knife, put them together with the chickpeas and mix well. Let the mixture stay for 2-3 hours in the fridge.
Put the octopus and the vinegar in a pan. Pour as much water as needed so as the octopus is fully covered and let it boil for an hour. Put the lentils and the onions in another pan. Add 3 cups of water and boil for 30 minutes. Drain the octopus and let it cool. Remove its slimy skin and cut in pieces. Pour the lentils with their broth into an ovenproof utensil. Spread the pieces of octopus over the lentils. Add the rice, the fresh spring onion, the tomato, the peppers, salt and black pepper. Pour the oil and mix gently. Bake to 180 degrees for 40 minutes or until the rice swells and remains only the oil.
