shain

Would love to have a slice

Dakos, with tomatoes, feta, garlic, capers, olive oil, oregano, olive oil. Pastisio with a filling made of muhsrroms, walnuts, some egg as binder, some seitan fo protein and chew, tomatoes, carrots, onion, herbs, spices - mostly thyme, oregano and nutmeg. Pasta, eggplants. Topped with bechamel with a good amount of nutmeg as well. I have no picture of it sliced, so added one from the same dish a while ago. I didn't make tzatziki this time. Ouzo.

It was cottage cheese or cottage and cream. Maybe raisins maybe plain. No jam or nuts. It seemed a common preparation, served in many restaurants in Slovenia.

Leftover palchinta. Filled with ricotta and sour cream. Lightly warmed. Topped with home made preserved grapes, a bit of cinnamon, almonds. I had once something similar in Slovenia, topped with a sort of milk foam, but since than I can't seem to find this dish online.

Thanks! Much appreciated

Hummus. Somewhat in the local style of Jerusalem. Peppery olive oil, some garlic-lemon sauce, green schug (freshly made with chilies, parsley, garlic, olive oil), toasted slivered almonds, cumin. Soft and warm pitas, tomatoes, onion in lemon juice, olives and pickles. And soda water (sparkling drinks work well with hummus - many like soft drinks or beer, but for me it's soda, or rarely beer).

Cecio e pepe. Made simply - thick pasta water, toasted pepper, pecorino. I did add some sodium citrate as an insurance for the emulsion. To my second serving I added some chickpeas we had leftover, which I guess make this cecio e ceci e pepe Also lettuce and tomatoes with a mustardy vinaigrette. And finished off with cold brandy with some homemade cherry syrup mixed in.

Palacsintas filled with ricotta and homemade cherry preserves. We topped it with some slivered almonds and more syrup, but sadly I didn't take a picture.

Vegetarian arayes. Slightly over stuffed, The pita is oiled and baked crisp. Served with tahini sauce and schug. The filling is mushrooms, onion, seitan, egg as binder, parsley, garlic, spices. Also chopped vegetable salad on the side, with olive oil and lemon. Beer. Not a great picture.

Palachinta filled with mushrooms and a bit of cream. Lettuce salad with vinaigrette and pomegranate. Brandy.

I would guess they actually are. Suits your description as well.

Beans with soft scrambled eggs, parsley, garlic, olive oil, lemon, cumin. With labneh and home made zchug. Freshly baked fluffy, chewy and crisp frena breads.

Cottage cheese muffins (though they are not really much like muffins). Onion, sunflower seeds, nigella, coriander seeds, chili. Twice baked, they are crisp from outside and very tender inside.

We are overwhelmed with mangoes. So it's mango for dinner. With coconut rice.

Orzotto is the Italian term Barely = orzo. Which is unintuitive to me, since orzo pasta seems more like rice, and since orrez is Hebrew for rice as well.

Mushroom is indeed the crowd favorite, and for a reason. Risotto alla milanese (with saffron and a good stock) is a classic. I've made a lemon and shrimp risotto that I thought was quite good. I also like risotto with peas, you can make it in the style of risi e bisi with prosciutto or other dry ham. Also, when you run out of risotto or get tired of it, barley make a nice alternative. It has a somewhat different texture, but works well in most if not all risotto recipes. I use it sometimes for variety.

Thanks! Though honestly I haven't gave the looks much thought

@BonVivant Beautiful pictures as always. The Greek do seem to see the value of authenticity and of keeping (some) things as they were.

Knafeh. Made with "sweet" (as in saltless) cheese, buttery kadaif, pistachios. Opted to use honey rather than make a syrup, a light drizzle of lemon and plenty of rose water.

Stir fried tofu, mushrooms, zucchini, caramelized onion, in shawarma style seasoning (with fenugreek, turmeric, cumin, paprika, allspice, cinnamon, garlic). Tomatoes, tahini sauce, amba.

Thanks! Followed this: https://whattocooktoday.com/super-easy-mini-cheddar-mochi-bread.html with the addition of toasted sesame. It was a bit on the dry side. I'd suggest adding 10-15 g more milk. However, it is already quite sticky, so I'd suggest using a muffin tin it you do. Make sure to mix it really well to develop the elasticity.

Japanese mochi cheese bread, made with mochiko and tapioca flour, cheese, sesame. Eggs with corn and cabbage in miso, scallions, mirin.

Butter beans with green zchug (green chilies, olive oil, parsley, cilantro, garlic, coriander seeds, cumin). Brown rice with carrots, onion, celery, spices (incl. turmeric, allspice, cinnamon, bay leaves, cumin, coriander seed), yogurt, tahini, seitan.

Yogurt, home made granola with cinnamon and grape preserve.

Another recent supper. Stir fried potatoes with pickled mustard stem. Also rice wine, a touch of soy sauce, garlic, a touch of sugar. Steamed eggs with scallions, soy sauce, sesame oil. Squash with oyster sauce, garlic, ginger.