Ingredients:
2 carrots
2 celeries
1 potato
½ kilo Jerusalem artichoke
1 tablespoonful rice
1 teaspoonful olive oil
1 cube of sugar
1 onion
Sufficient salt

Making:  
Place onion cut in rings, carrots washed, claned and diced like backgammon dice, celeries largely diced (together with leaves) and Jerusalem artichoke in a pot. Sprinkle washed and cleaned rice and add sugar and olive oil on the mix. Add sufficient salt and place on cooker. Add a water glass of water and cook the mix for 20 minutes.  

 

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Ingredients:
1500 g fresh broad bean
1 glass of olive oil
3 bunches of green onion
1 bunch of dill
2 bunches of peppermint
1 tablespoonful granulated sugar
Juice of 2 lemons
Salt

Making:
Break off the tips and remove the srings on both sides of broad beans. Slice them fine and put them into a water-filled tray or pot to wash and then strain the pot. Then add salt and lemon juice and stir them as if blending. Then choose some large and equally-sized broad beans and lay them side by side in a egular fashion on the bottom of a sizeable pot in which you will cook them and place very finely chopped till and half a bunch of peppermint in the middle. Then place a layer of green onions cut into small pieces uon them. Place the remaining broad beans and onions over them at random and add olive oil, 2 glasses of water and granulated sugar. Then cover them with a damp oil paper and tightly cose the lid of the pot. Ook them over high heat for approximately 1,5 hours until the broad beans boil down and soften. Then remove the pot from the cooker and and once the broad beans cool down well, place a plate on the pot and take the broad beans on that plate by turning the pot over and then serve. 

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Ingredients:
1/2 kg rice (better if it is good for pilav)
1,5 kg onion
50 g currant (if desired)
25 g pine nut (if desired)
2 medium-sized tomatoes
1 tablespoonful tomato paste
1,5 lemon juice
1 kg large vine leaves
2 water glasses of olive oil
Salt less than 1 tabelspoonful
1 tablespoonful granulated sugar
2 tabelspoonful peppermint
Half a bunch of parsley (optional)
1 tesspoonful blackpepper

Making: 
Roast the sliced onions in oil in a pot (until onions drained of water). Add pine nuts and washed and strained rice and roast for about 5-7 minutes. Grate the tomatoes (after peeling their skin) and add them to the roasted onions and rice together with tomato paste. Keep roasting for 5 minuted more. Add the juice of one lemon and all the spices (sugar, salt, peppermint, black pepper, parsley, currant) to the mix and turn off the cooker. Blend the mix and cover a tissue towel over the pot and allow to mature. On the other side, wet the vine leaves oe day before and prepare them for stuffing. Break off the stems of the leaves and lay them in the bottom of another pot. Spread 2 or 3 leaves over the stems. Then start stuffing and rolling the matured ingredients. Once stuffing process is over, cover the stuffed and rolled leaves with 2-3 leaves. Add 1,5-2 water glass of water (so that stuffed leaves will look bright), half a teaspoonful olive oil, juice of half a lemon and place it on the cooker. Once it boils, cook it over low heat for 40-45 minutes (this period may be shorter or longer depending on the type of the leaves).

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Ingredients:
5 artichokes
2 carrots and potatoes
1 bulbs of dry onion
1 teaspoonful olive oil
2 slices of lemon
salt, black pepper
For dressing:
2 tablespoonful flour
2 water glasses of water

Making:
First prepare the dressing mix. Pour hashed artichokes into the mix. Leave it to settle for an hour. Pour olive oil in a pot. When heated, add fine-chopped carrots and start roasting. Five minutes later, add diced potatoes. Once potatoes start to soften, add them to the artichokes together with the dressing. Add salt and black pepper. Close the lid of the pot. Cook over medium heat for half an hour. Serve warm or cold. Optionally, dress it with some dill.

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