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Instructions Preheat oven at 400 Fahrenheit (200 Celsius). Wash the tomatoes and peppers. For the peppers cut around the stem and empty the inside of the pepper. For the tomato cut around the base (the bottom part) not the stem part and empty the tomato with a spoon. Put these pieces of tomato in a separate bowl along with the juices. Make tiny slits on the inside bottom of the peppers and tomatoes (not all the way through) Place the empty tomatoes and peppers along with their caps n a large pan about 3 inches deep. Take 2-3 zucchini peel...

Ingredients 5 tablespoon(s) olive oil 3 onions, large 2 carrots 1 leek 1.200 g beef, leg, boneless, cut into 2 cm cubes 2 stick(s) cinnamon 2 bay leaves 1/2 teaspoon(s) cumin 2 tablespoon(s) tomato paste 150 ml red wine 400 g canned tomatoes 2 tablespoon(s) honey 1 liter water salt pepper 250 g orzo pasta, medium 1/2 teaspoon(s) thyme feta cheese, to serve 1 bunch parsley, finely chopped, to serve lemon zest, of 1 lemon, to serve step by step  Preheat oven to 180* C (350* F) Fan. Finely chop the onions. Place a shallow pot over high heat and add 3...

Run the rusk under a spray of water (about 4 to 6 tablespoons) to moisten. Grate the tomato with a vegetable grater (or the large grate on a multi-grater) into a strainer over a bowl so most of the liquid drain off.Spread the grated tomato on the rusk and top with cheese. Sprinkle with pepper and a good amount of oregano, and drizzle with olive oil. 1/2 of a large round barley rusk (about 5 inches diameter) 1 large tomato (or 2 small ripe tomatoes, coarsely grated, discard skin)2 to 3 heaping tablespoons of feta cheese (or aged myzithra, crumbled...

Everyone just adores this recipe, young and old! The most characteristic Mediterranean products all combined in one dish