A GLUTEN-FREE GASTRONOMIC JOURNEY OF THE MEDITERRANEAN

MEDICEL The Mediterranean Network for Celiac Disease We were born gluten-free

• GLUTEN containing cereals were imported few thousand years ago from the Middle East to become the basic ingredient of our staple diet

• Wheat BREAD became life saving food • PASTA was only recently introduced in large amount in the region

Nobody needs gluten

• Gluten is not crucial for the human well being;

• Moreover, we can improve the quality of the food we eat; it is possible and much healthier to use natural gluten-free ingredients. Traditional Dishes

• The vast majority of traditional dishes in the Mediterranean Area do not contain gluten, naturally • It is easy to substitute wheats and oats flour with corn, rice and potato flour, without losing any food value, but improving it • It is possible, and much healthier, to eat a gluten free diet based on natural gluten-free ingredients WE ARE SURROUNDED BY NATURALLY GLUTEN-FREE • Rice, mais, potato and legumes produce excellent flours • All vegetables, of any kind and form, are gluten-free • All meats, fishes, eggs, dairy products are gluten free • All fruits, nuts, honey and sugars are gluten free

WHAT TO CHANGE ?

• Corn flour is good to make Polenta, but also cous-cous, pasta, chapati • Rice flour makes excellent pasta, biscuits and many other snacks • You can make bulgour with corn or rice • Potatoes are an excellent source of carbohydrates MEDI-GLU MEDITERRANEAN GLUTEN-FREE

• We explored the Mediterranean Basin to observe and collect traditional recipes that use natural gluten-free ingredients • Expers from 16 countries proposed and revised their national natural gluten- free recipes • Join us as we explore the gluten free traditional cuisine of the Mediterranean

STARTERS -Panelle (Italy) -Palenta s jogurtom (Croatia) -Kacamak (Montenegro) -Popara (Montenegro) -Dolmades yalatzi (Greece) -Kneydelach (Israel) -Hummus (Israel) -Blintzes (Israel) -Falafel (Egypt) MEAT DISHES -Mb'atten (Lybia) -Kurji paprikaš (Slovenia) -Goulash (Slovenia) SOUPS -Puretina s rižom, Graškom i kukuruzom (Croatia) -Vipavska jota (Slovenia) -Bamija sa janjetinom (Bosnia and Herzegovina) -Begova supa (Bosnia and Herzegovina) -Lahanodolmades me kima (Greece) -Bosanski lonac (Bosnia and Herzegovina) -Dolma (Turkey) -White rice soup (Serbia) -Köfte (Turkey) -Kokosja supa (Montenegro) -Gefilte Fish (Israel) -Cicvara (Montenegro) -Oven baked whole chicken and vegetables (Egypt) -Tarator (Albania) -Daube (France) -Turli (Albania) -Pakla çorbasi (Turkey) FISH DISHES -Tomatoe soup (Turkey) -Punjene lignje s blitvom (Croatia) -Ezogelin soup (Turkey) -Cevapcici (Bosnia and Herzegovina) -Fool Nabed (Egypt) -Tave me presh (Albania) -Slatha (Lybia) -Hoirino me lahanika sti gastra (Greece) -Shorba (Lybia) -Garides saganaki (Greece) -Harira (Algeria) -Gemisto kalamari (Greece) -Soupe à l‟oignon (France) -Zarzuela (Spain) MAIN COURSES -Risotto milanese style (Italy) -Fava beans and chicory(Italy) -Ajdova kaša z gobami (Slovenia) -Ajdovi ali koruzni žganci (Slovenia) -Riblji rižoto (Croatia) -Rižoto od liganja (Croatia) SIDE COURSES -Spinach quiche (Serbia) -Aubergine‟s Caponata (Italy) -Imam bajalldi (Albania) -Restan krompir (Slovenia) -Jani me fasule (Albania) -Prlekija murke (Slovenia) -Japrake (Albania) -Mücver (Turkey) -Lahanorizo (Greece) -Kisir (Turkey) -Aginares me koukia (Greece) -Chopped liver (Israel) -Warah enab (Egypt) -Chakchuka (Tunisia) -Kusherie (Egypt) -Kafteji (Tunisia) -Tajeen (Lybia) -Chakchouka (Algeria) -Tajine (Tunisia) -Ratatouille (France) -Rice of Djerba (Tunisia) -Lamb Couscous (Tunisia) -Tajine (Marocco) SWEETS -Corn couscous with lamb & vegetables (Marocco) -Kukuruzna pita sa sirom i kajmakom (Bosnia and -Corn couscous with spicy shrimp and peas (Marocco) Herzegovina) -Paella (Spain) -Tufahije (Bosnia and Herzegovina) -Tortilla with potatoes and onions (Spain) -White dumplings (Serbia) -Omelette with shrimp (France) -Truffles of mokra gora (Serbia) -Helva (Turkey) -Makroud el louse (Algeria) ITALY PANELLE (Bread Substitute)

Ingredients: • 500 gr of chickpea flour • 1.5 liters of water • Salt and pepper • A sprig of parsley • Oil for frying

Cooking instructions: Melt the chickpea flour in the water, with salt and pepper, rest two hours. Cook over low heat, stirring constantly with a wooden spoon (be careful not to let it stick to the bottom of the pan), until we get a cream rather soft but very compact. Before the end of cooking, stirring constantly, add the parsley. Now spread the mixture on the back of a plate; spread to a thickness of 2-3 mm on the flat plates back. Allow to cool. Detach panelle very gently from the dishes and fry in hot oil. Dry oil on paper towels. Should be eaten hot.

AUBERGINES' CAPONATA (Side dish)

Ingredients for 4 servings: • 1kg aubergines • 500gr red or yellow peppers • 500gr tomatoes • 50gr capers • 1/2glass vinaigre • Celery • Basil • 3tbs sugar • Salt

Cooking instructions: Dice the aubergines, don‟t‟ peel them, and press with a weight for 1 hour. Wash pepper and dice them. Rinse aubergines, dry and fry in oil. When aubergines are lightly brown, drain and set aside. Fry peppers too. In a medium pan sear tomatoes, basil, minced celery with oil, cook till cooking water is evaporated. Add aubergines and peppers, stir well adding sugar. After few minutes, pour vinaigre and let evaporate using high heat, stir often. Finally, add capers and fresh minced celery. Serve “caponata” lukewarm or cold. RISOTTO MILANESE STYLE (Main dish)

Ingredients (for 5 persons): • 500 g of rice • 70 g of onion, • 80 g of butter, • 70 g of parmesan cheese, • 50 g. of marrow (optional), • 0.1 liters of white wine, • 1-2 sachets of saffron, • 1 liter of broth, • salt

Cooking instructions: Chop the onions, and fry with butter and beef marrow (optional); dilute with broth, put everything in the pan with the rice and saffron. cook it in broth, adding even if it dries; when it is almost cooked add the grated cheese. When is browned, put a little white wine. It is important that boiling is pushed over a high flame. FAVA BEANS AND CHICORY (Main dish)

Ingredients for 4 people:

• 300 gr. of dried broad beans • 600 grams of chicory • salt • pepper • extra-virgin olive oil • slices of bread • chili

Cooking instructions: Soak the fava beans in cold water for six hours. Cook gently over low heat, lightly salty water for 2 hours, so that they are soft. Add two tablespoons of olive oil, mix well until creamy. Boil chicory with the right amount of salt. Put them in a pan with garlic, olive oil and a pinch of hot pepper. Fill four bowls with two tablespoons of cream of fava beans, add at the side chicory, spread a little olive oil and serve. SLOVENIA VIPAVSKA JOTA (Soup)

Ingredients: • 200 g of beans • 500 g of sauerkraut • 300 g of potatoes • 400 g of dried ribs or other dried meats • 80 g smoked bacon (pancetta) • 3 cloves of garlic • Salt, black pepper, 2 bay leaves

Cooking instructions: Soak the beans overnight a day before in a cold water. Rinse it and put it in a pan with cold water. Let it boil, then drain it and cook again. In a separate pan cook washed sauerkraut and dried ribs. When the beans are half-cooked add it, along with liquid, to sauerkraut. Add some bay leaves, pepper, salt and together chopped bacon and garlic. Then stir in the potatoes cut into cubes and continue to cook until everything is tender. When it‟s cooked, remove meat, slice it and serve separately with jota. Also if you want you can thicken Jota by mashing a portion of beans and potatoes. AJDOVA KAŠA Z GOBAMI (Buckwheat porridge with mushrooms)

Ingredients: • 200 g of buckwheat • 300 g mushrooms • 1 tbsp chopped onion or shallot • 1 tbsp chopped parsley • 2 cloves of minced garlic • 1 tsp mustard • pinch of marjoram • salt and pepper to taste • tbsp olive oil

Cooking instructions: Pour a thin layer of olive oil in a saucepan. Heat oil and cook onion over low heat until very soft and translucent, but not browned. Then add mushrooms and simmer until water evaporates. Add garlic, parsley, marjoram, mustard, salt and pepper to taste and buckwheat porridge. Stir well, then add a little less than double the amount of water (as with cooking rice) and cook covered about 20 minutes until the water vaporates completely and the buckwheat softens. AJDOVI ALI KORUZNI ŽGANCI (Buckwheat porridge „žganci‟)

Ingredients: • 4 dl buckwheat flour • 1,2 l water • 1 tsp salt • 3 tbsp cracklings

Cooking instructions: Put flour in the middle of a big pot. Then add boiling watter, salt and a bit of oil. Leave it for 10 min lightly boiling. Take a wooden spoon and make hole approx. 2-3cm big in the middle of lump that formed so that the water gets in the middle. Cover and leave it lightly boiling for approx. 20 min. Then drain the excess water in a bowl and stir well. With help of a spoon cut through the lumps until you get smaller lumps. If the mixture is to much dry add some of the drained liquid. Cover with a lid and let stand on a turned off cooker for about 15 minutes. Make little lumps with a spoon and a fork in a serving bowl. RESTAN KROMPIR (Roast potatoes)

Ingredients: • 1 kg of potatoes • 50 ml of olive oil • 70 g onion • Salt, pepper

Cooking instructions: Choose potatoes of equal size, wash them and put in a pot with water. Cook potatoes for 45 minutes. To make sure that the potatoes cooked, check with a wooden stick. Drain cooked potatoes, cool under running water and peel. Heat oil in a frying pan over medium heat. Add finely chopped onion and stir often until golden, then add the potatoes (whole or cut into slices). If desired, add salt and pepper. PRLEKIJA MURKE (Cold Dish)

Ingredients: • 1 kg of fresh cucumber • 1 onion • 3 cloves of garlic • Cumin • Salt • 1 liter of sour milk and cream • Pepper • ground red pepper (optional)

Cooking instructions: Peel cold cucumber, grate, and add a little salt. Add finely chopped onion and allow cucumber to release water. After a while put cucumbers in a colander to drain water. Stir in chopped garlic, cumin, pepper, sour milk and cream and mix well. If desired, sprinkle some red pepper and serve. KURJI PAPRIKAŠ (Chicken stew)

Ingredients: • 8 pieces of chicken (drumsticks, wings, skinless, oneless chicken breast, cut into bite-sized pieces) • 2 finely chopped onions • 2 tsp sweet paprika • 1 tbsp tomato paste • 1.5 dl of sour cream • 3 dl vegetable or chicken stock (including water) • Salt and pepper • Olive oil

Cooking instruction: Wash chicken pieces and wipe with a paper towel. In a hot pot add 2 tsp of olive oil, add chicken and cook for about 10 minutes over medium-low/medium heat. Stir fry chicken thoroughly to the skin golden brown. Season lightly with salt and pepper. Remove chicken from the pot and add finely chopped onion, cook until soft and translucent. Add sweet paprika and tomato paste. Stir fast so that paprika does not burn. Add vegetable stock (or water) and chicken pieces. Cook, covered, over low heat for about half an hour until the meat is well cooked and the sauce thickened. Again remove meat from the pot. In a blender, process sauce with sour cream until smooth, return to pan and pour over meat. Add salt and pepper to balance the flavors. GOULASH (Meat dish)

Ingredients: • 910 g lean beef, cut in cubes • 2 large yellow onions, chopped • 3 cloves garlic, chopped • 710 ml water • 400 g tomato sauce • 2 cans (450 ml) diced tomatoes • dried herb seasoning • 3 bay leaves • salt to taste

Cooking instructions: In a large saucepan cook and stir meat over medium-high heat, breaking the meat up as it cooks, until the meat has started to brown, about 10 minutes. Stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes. Add water, tomato sauce, diced tomatoes, and spices, salt to taste, and bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve. CROATIA PALENTA S JOGURTOM (Polenta with yoghurt)

Ingredients:

• 40 g cornmeal • 200 ml water • 5g butter • Pinch of salt • 200 ml yoghurt

Cooking instructions: Put the cold water into a pan, stir in the cornmeal and add butter and salt. Bring to boil, keeping the heat high until the mixture belches and bubbles. Then turn it down and keep stirring as it thickens and ceases to be grainy; 30-40 minutes should be ready. You can, of course, make it thicker or thinner as you prefer just by adding less or more water. Remove from the heat and let cool to finger heat; it will firm as it seats. Finish with yoghurt, stirred in or separate, as you prefer.

PURETINA S RIŽOM, GRAŠKOM I KUKURUZOM (Fried turkey breast with rice-pease-corn mix)

Ingredients: • 150g of turkey breast • 7g sunflower oil • 150g cooked rice • 50g cooked peas • 50g cocked sweet corn • Pinch of salt , pepper, parsley • 100g tomato, • 10g parmesan cheese

Cooking instructions: Slice the turkey breast into smaller bits or cubes. Marinate the turkey with one tablespoon of oil, a couple of dashes of pepper, salt. Leave it for about 20 minutes. Heat up your stir-fry pan and stir-fry the turkey until it has a light brown color. Add in the peas and corn and stir-fry them alonc for a couple of minutes, finally add the rice and the parsley to the stir-fry pan. Mix the rice with the turkey, peas and corn quickly and then serve right away with salad. RIBLJI RIŽOTO (Merluccius risotto)

• Ingredients: • 150g cocked white fish • 7g olive oil • 150g cocked rice • 15g onion • 15g carrot • 50ml fish soup (bullion) • Pinch of salt , pepper, parsley • 50g fresh tomato

Cooking instructions: Heat the oil in a pan. Stir in the onion, carrots and pepper. Reduce the heat, cover and cook for 3-4 minutes. Add the rice and the fish soup, bring to boil, cover and simmer for 15-20 mins. Stir in the fish, cover and simmer for a further 5 mins. Sprinkle with chopped thyme and serve immediately. RIŽOTO OD LIGANJA (Squid risotto)

Ingredients: • 150g squid • olive oil • 150g cooked rice • 15g onion • 15g carrot • 25g tomato • 5g garlic • 50ml fish soup (bullion) • Pinch of salt, pepper, parsley • 100g lettuce • 5ml vinegar

Cooking instructions: Heat oil in a nonstick skillet over high heat then cook garlic, onion, tomato, parsley, salt and pepper, about 30 seconds. Add squid strips and tentacles, stirring constantly. Heat separately remaining oil in a large saucepan over moderate heat and the brown remaining garlic, stirring frequently. Stir in rice and cook, stirring constantly, until rice is translucent. Add fish soup and cook, stirring constantly, until adsorbed. Continue cooking at a strong simmer and adding broth, until rice is tender and creamy looking. Stir in squid and parsley and cook just until heated through. PUNJENE LIGNJE S BLITVOM (Filled squid with mangold)

Ingredients: • 200g squid • 50g cocked rice • 50g squid pieces • 3g olive oil • 5g garlic • Salt, pepper, parsley • 150g mangold • 100g potato

Cooking instructions: Clean and wash the squids. Cut the tentacles into strips and fry them in a pan with a drop of olive oil. Chop the garlic and parsley. It is important that the squid does not remain on the stove for long, it will harden. As soon as it starts to gently change the colour, you should remove it from the stove. Add spices, chopped parsley, rice and garlic. Fill the squid with this stuffing, close it with a toothpick, and bake it in the oven. Clean the mangold and potatoes, put them in boiled water, then drain, season with olive oil and salt and serve with the squid. BOSNIA AND HERZEGOVINA

BEGOVA SUPA (Begova soup)

Ingredients: •200ml sour •500 g veal cream •100 g carrots •three egg‟s •50 g celery yolks • •50 g parsley lemon juice root •pinch of salt •100g okra •20 g rice

Cooking instructions: Washed veal watered with cold water and put on the stove. Add salt, clean vegetables and cook slowly. When the meat is cooked take off from the heat. Separate it from the bones and strain soup. Meat and vegetables are cut into smaller cubes. Okra soak in hot water and swell up when we add them to soup. Soup cook for a few minutes; add a little of lemon juice and salt if necessary. After a few minutes remove soup from the stove to stop ferment. Thick with cream and yolks. KUKURUZNA PITA SA SIROM I KAJMAKOM (Corn pie with cheese and cream)

Ingredients:

• 500 ml milk • 300 g of cheese • three large tablespoons sour cream • 200 ml oil • four eggs • pinch of salt • One bag of dry barm • 500g cornflour

Cooking Instructions: In a large bowl, whisk eggs, cheese, sour cream, oil, a little dry barm and milk. Season with salt. Stir the mixture well, then add the corn flour. Mix well to obtain no lumps of flour. Oil the baking dish, pour the prepared mixture and bake in the oven. Serve with sour milk, yogurt or cream.

BAMIJA SA JANJETINOM (Okra with lamb meat )

Ingredients: • little leaf • 1 kg lamb parsley • 50 ml oil • 600g fresh or • two onions frozen okra • little red • pinch of salt paprika • Ten peppercorns • Three cloves of garlic

Cooking instructions: Chop lamb into multiple pieces and wash. Clean onions, chop finely them and fry in hot oil to become golden. Add chopped parsley, garlic and a little simmer. Add the water and cayenne pepper. When the meat is half soft, add the okra and continue to cook slowly until the meat becomes very soft. Add spices. Before bringing to the table sprinkle with chopped parsley, maybe with boiled potatoes. BOSANSKI LONAC (Bosnian pot)

Ingredients: • a few tomatoes • 800 g quality beef (also cooked) or fatty beef • peppercorns • 600 g potatoes • 100 g carrots • 20 g salt • 30 g parsley leaf • 1 dl vinegar • 20 g celery • 2 dl water • 12 cloves • 150 g onions • parchment paper • small pods •twine • 8 slices of garlic

Cooking Instructions: Put vegetables except garlic crop. Cut meat into chunks and potatoes in half. The pot stack red vegetables and spices, including red meat and so to the top. The pot should not be filled because the food has to simmer. Pour vinegar mixed with 2 ml of water and cover the cut tomatoes. Cover with parchment paper, and tie the roast. At the start the temperature in the oven must be high; subsequently reduce and let simmer for 3-4 hours. Serve the meat with the sauce from the pan. Serve warm. TUFAHIJE (Dessert)

Ingredients: • 70 gr ground • 8 apples walnuts • 1 liter of water • a few tablespoons • 150 grams of of hot milk sugar • 1 whipping cream • 2 sachets vanilla • small glass of milk sugar

Cooking instructions: Clean apples, peel and scoop out their environment and keep the bark. Put them to cook in boiling water with 50 g of sugar, vanilla sugar and lemon juice. When cooked, remove them, and do not throw the water, but add the remaining sugar and the peel of the apple. When the syrup boils, strain it and let it to become cool. Cooked apples give a mixture of whipped egg whites, ground walnuts and vanilla sugar, place in a baking tray and bake for about 15 minutes at 180 C. Pour syrup and whipped cream. CEVAPCICI (Meat dish)

Ingredients: • 350 grams of minced beef • 150 grams of minced lamb • 2 cloves garlic, minced • 50 grams of chopped onion • 40 ml of water • 20 ml of oil • Hot pepper (to taste) • Salt and pepper to taste

Cooking instructions: Mix all the ingredients mentioned above in a bowl and leave the mixture in the fridge for a whole night. The next morning the mixture of meat and spices should be pulled out of the fridge and prepare the meatballs oblong of at least 5/8 cm.Then cook the patties on a barbecue or fry in a little oil, according to personal taste. Then serve on a plate with sour cream. SERBIA WHITE RICE SOUP

Ingredients: • 700 ml beef broth or chicken • 175 grams of yogurt • 125 grams of rice • 30 grams of corn flour • 1 egg • 15 grams of parsley • two tablespoons of lemon juice

Cooking instructions: Keep the rice in cold water for 8 hours, cook in salted water, and rinse under cold running water for a few seconds. Beat the egg, add the corn flour and yogurt. Boil the broth and slowly add the previous mixture and stir until the start boiling. Add the rice and turn off the heat, add the lemon and parsley and serve. SPINACH QUICHE (Savory pie)

Ingredients: • 10 g onions • 125 g yellow • 30 g olive oil corn flour • 200 grams of • 125g rice flour cooked spinach • 120g butter • 200 g of • 2 eggs cheese • a little salt • 60 g sour • ¼ teaspoon of cream baking powder

Cooking instructions: Mix the ingredients of the first part and let stand for 30'in the fridge. Spread and lead to a thickness of about half a centimeter. Sauté the chopped onion, add the spinach for about 10 minutes and let cool. Beat two eggs with cheese, sour cream with a pinch of salt and add the part above. Pour the mixture over the pastry, and put in the oven at 200° for 40 minutes. WHITE DUMPLINGS (Dessert)

Ingredients: • 1 liter of milk • 6 eggs • 100 grams of sugar • 20 g of rice flour

Cooking instructions: Mount the egg whites. Add milk, 60 grams of sugar and bring to a boil, while it is boiling add spoonfuls of the egg whites beaten stiff, and turn gently until it solidifies in about 2 minutes. Remove the white solidified and place them in a glass container. Egg yolks with the sugar and rhyming rice flour are beaten and mixed with milk, let stand for 30 minutes, and add to dumplings. Store in the refrigerator for about 1 hour and serve. TRUFFLES OF MOKRA GORA (Dessert)

Ingredients: • 6 apples • 80 grams of sugar • 40 grams of crushed walnuts • 2 egg whites • juice and grated rind of one lemon • 60 gr fresh whipped cream

Cooking instructions: Peel the apples and remove the cores while maintaining the integrity of the apple. Boil the whole apples in about 300 cc of the water with 60 grams of sugar for 5-7 minutes until they soften. Remove the apples in the same water and add the skins of apples for about 3-4 minutes, allow to cool and add the lemon juice. Whisk the egg whites and add the remaining sugar and chopped nuts. With this mixture fill the holes in the cores and put in the oven at 200 degrees for 15 min. Soak with syrup and garnish with cream. MONTENEGRO KOKOSJA SUPA (Chicken soup with red pepper)

Ingredients: • 2 Large Onion -- Chopped • 2 Tablespoons Olive Oil • Paprika -- To Taste • 1 Quart Chicken Stock • 1 Medium Chicken -- In 8 Pieces • 2 Large Red Bell Pepper -- Chopped • 1 Can Tomatoes -- Chopped • 1 Pound Cauliflower -- Chopped • 1 Pound Potatoes -- Chopped

Cooking Instructions:

Saute onions in oil. Sprinkle with paprika. Add stock, bring to boil. Add chicken and simmer for 10 minutes. Add peppers, tomatoes and cauliflower, simmer for 10 minutes. Add potatoes and simmer for 25 minutes. Add more stock if necessary. KACAMAK (Porridge)

Ingredients: • 800 ml of water • 2-3 Potatoes • 1,5 cups of corn flour • 1 flat teaspoon salt • 1 dl milk • 2 tablespoons old cream • 2 tablespoons sour cream • yogurt or better yet homemade sour milk

Cooking Instructions: Peel and cut up potatoes in half to put in salted water. When it boils, pour corn flour. It is good to make a hole in the middle; all would be boiled for about ten minutes. Lower the temperature - leave that to the low heat cook for about half an hour. Kacamak total cooking time should be about 40 minutes. So, if you have well mixed, put it aside, a little fit - just five minutes. Pour the milk into a saucepan, add the cream cheese and sour cream (can be added and old pljevaljski cheese, crumbled), and turn on the stove. It will immediately warm, the cream will melt away. It is enough to boil - stir - and serve with sour milk or yogurt. CICVARA (Soup with milk and corn flour)

Ingredients: • 1,5 dl milk cow • 3 tablespoons oil • 2 tablespoons of soft corn flour • 2-3 tablespoons skim • 200 g crumbled home-made cheese • 2 tablespoons of cream of local milk

Cooking Instructions: In deep pan pour the milk and oil. Put on high fire. When it boils, add two tablespoons of flour, as the dry, and start mixing. Everything should be done gently, without haste. Eradicate first lumps of flour that creates, mixing therefore always clockwise. Slow starts thickening. Add the cream. Cream melts. Mixes. Add the crumbled cheese. Cheese melts. Knead lightly. Add the cream. Mixes. The crowd is well into a thick and even. All white skorup completely melted. Continue to knead until we see that the mass separates from the pan and "flee" to the spoon. POPARA (Dish for breakfast) Ingredients: • corn bread: 600 g • homemade cheese: 100 g (feta, Turkish, Greek, Mozzarella), cream or butter, margarine 4 teaspoons • water: about one liter - depending on the dryness of the bread and tastes like it thicker or less frequent.

Cooking Instructions: Take a large saucepan and put water and salt to boil. Break out the bread with your hands (chunks), insert when it boils. Then reduce the heat until after a minute or two. Allow to simmer for a few minutes. Gently stir, remove from heat, add cheese and stir. When serving in the middle of the plate put a small spoonful of cream or a slice of butter / margarine. Serve for breakfast, dinner or whenever he took it. ALBANIA TARATOR (Fried eggplants, zucchini and green peppers with plain yogurt)

Ingredients:

• 1250 gr. eggplants • 1500 gr. zucchini • a piece of cucumber finely chopped • 250 gr. yogurt • 2 tablespoons salt • 4 cloves of garlic

Cooking Instructions: Peel the eggplants in lengthwise strips at 1 1/2 cm intervals, then cut either in circles or in long slices. Sprinkle salt over and place the eggplants in salted water for half an hour to drain off their bitter juices. Squeeze each eggplant before putting into hot oil. Fry both sides, drain away excess oil and place on a serving plate. Scrape the skin of the zucchinis until their green parts can be seen, sprinkle with salt and leave aside for 1.5 hours. Put flour and water into a bowl and blend together. First place the zucchini in flour-water mixture and then into the hot oil. Fry until both sides are golden. Place them with the eggplants and peppers. Mix cucumber and yogurt, pour over the fried vegetables (if desired, crushed garlic can be added to the yogurt). TAVE ME PRESH (Baked leeks)

Ingredients: • 100 ml olive oil • 1.8 kg leeks, green parts removed and cut into 2.5 cm diagonal slices • 225 g onions, chopped • 450 g minced lamb, beef or chicken • 2 tablespoons tomato sauce • 2 red peppers, chopped • Seasoning • Hot meat stock

Cooking Instructions:

Heat 60 ml oil in a deep saucepan and sauté the leeks until soft. Place the leeks in a baking dish. Heat the remaining 40 ml of oil in the pan and fry the onions and the meat. Add the tomato sauce, red pepper, seasoning and enough meat stock to cover and bring to the boil. Pour the meat mixture over the leeks and bake for 1 hour at 190° C (375° F - gas 5).

TURLI (Vegetarian soup)

Ingredients: •1/2 tablespoon sugar •2 onions •1/2 tablespoon Salt •1 large garlic •1/2 tablespoon black •1 small chili pepper pepper red •two tablespoons of •2 zucchini tomato sauce •2 eggplants •90 ml olive oil •2 green peppers •parsley •4 medium potatoes •2 tomatoes

Cooking instructions: Peel and cut into small pieces the vegetables. In a large pot put half the oil, onions and garlic. Heat until brown and add peppers and keep heating for a few seconds. Add peppers, eggplant and potatoes frying and melting them for about 5 minutes. Add the remaining oil. Fry and melt for 5 minutes. Add zucchini and continue another 5 minutes. Add the tomatoes, sauce, salt, pepper and sugar. Melt all together, add about 200 ml water and let them cook for at mid heat for 30 min. Pour the turli in a large deep casserole and bake it for about 30 min at 220°C. Add parsley. IMAM BAJALLDI (Main dish) Ingredients: For non- vegetarians: •two-three major •500g meat cut in onions small cube •garlic 4-5 pieces •olive oil •3-4 ripe tomatoes •salt •4 large eggplants •black pepper •parsley

Cooking instructions: Clean the eggplants and peel into strips. On one side cut a hole lengthwise, removing some flesh. Keep the flesh and chop it finely. Chop 1 large onion in thin strips and fry. Add the chopped eggplant and fry it too. Add chopped garlic, tomato puree and chopped parsley (and meat for non vegetarians). With this mixture stuff the eggplant and put them in the oven to bake. Add water if necessary. JANI ME FASULE (Main dish)

Ingredients:

• 2 cups of dry white beans • 1/2 cup chopped onion • 1/2 cup olive oil • 2 tablespoons tomato sauce • 1 tablespoon chopped parsley • 1 tablespoon chopped mint • salt, chili powder

Cooking instructions:

Boil beans in hot water in an uncovered pot for 5 minutes. Rinse and boil for another 15 minutes in a covered stock pot in 3 cups hot water. SautÈ onion in olive oil until it turns yellow. Add 2 tablespoons bean stock from the pot along with tomato sauce, parsley, salt and chili powder for taste. Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot. Add chopped mint, cover tightly and cool for 2 hours over low heat, or for 30 minutes in a pressure cooker. Serve hot. JAPRAKE (Main dish)

Ingredients: • 1 lb ground beef • 1/2 cup uncooked rice • 1 teaspoon dried mint • 2 tablespoons extra virgin olive oil • 1 cup water • 2 tablespoons tomato paste • 1 teaspoon granulated garlic or garlic powder • 1 eight ounce jar of preserved grape leaves or leaves picked fresh from the vine

Cooking instructions: Put the water in an 8 cup measuring cup. Add the tomato paste, mint, oil, garlic and rice to the water and stir well. Put the meat in a large bowl. Pour tomato mixture over the meat and mix thoroughly. As you are rolling, place each grape leaf in an appropriately sized pan with seam side down. Make a layer in the bottom of the pan and then start another layer and so on until you have done. Don't fill the pan too full as they will float a little. Add the brine from one jar of grape leaves to each pan. Cover with water and bring to a boil. Reduce heat, cover and simmer for 35 minutes. GREECE LAHANORIZO (Cabbage rice)

Ingredients: • 1 medium cabbage • 1 teacup rice • Olive oil • 1 onion • 3 fresh tomatoes • lemonjuice, salt, pepper.

Cooking Instructions:

Wash the cabbage and cut it in slices. Slice the onion and saute it in the oil. Add the slices of cabbage and stir. Add 2 cups of water. Add the fresh tomatoe sauce and stir again. Cook for 10 minutes and then add the rice. Cook until the rice is ready and the water is absorbed. Add salt and pepper as appropriate. Cabbage rice is served either hot or cold with some lemon juice on its top. DOLMADES YALATZI (Stuffed vineleaves with rice)

Ingredients: • pepper • 1/2 kg onions • dill • 2 teacups • parsley olive oil • mint • 200 gr rice • lemon • 1/2 kg vineleaves • salt

Cooking instructions: Drain the vineleaves. Sautè the onions in half the oil until they get a golden color. Add the rice, salt, pepper, parsley, dill and mint and half a glass of water. Cook until the water is absorbed. Place on each leaf the appropriate portion of rice and then fold each leaf to make a little parcel. In a large sauce pan place the vineleaves one close to each other. Put a plate on top of them in order not to open. Add the remaining oil, 2 cups boiling water and the lemon juice. Cook in low heat. The vineleaves are served cold with egg and lemon sauce. HOIRINO ME LAHANIKA STI GASTRA (Pork with vegetables in clay pot)

Ingredients: fresh tomato mash • 1,5 kg tender pork, cut in • 1/4 kg (250 grams) cubes greek kefalograviera • 2 kg potatoes, peeled and cheese or any slightly cut in medium pieces sweet cheese, cut in • 2 carrots, cleaned and cubes cut thinly • Rosemary • 2 small onions, peeled (do • Salt , Pepper not cut them in • 150 ml olive oil pieces.They we be used (approximately ½ glass) as one pieces each) • 1 small tin (250 grams) tomato mash or the • equivalent portion of

Cooking instructions: Heat the oil in a saucepan and sauté the onions, carrots and pork pieces. Add rosemary, tomato, salt, pepper and half glass of water. Boil and simmer for 10 minutes. Remove pork pieces from the saucepan and add the potatoes. Add little water if more is required and boil for a couple of minutes. Remove potatoes from the saucepan. The remaining sauce in the saucepan should be at least two fingers high and slightly thick. Take a heat proof pot or a clay pot and add potatoes, pork and the rest of the vegetables with the sauce. Add cheese into the pot and bake in 200 C until potatoes are tender. Remove from oven and serve. AGINARES ME KOUKIA (Broad beans with artichokes)

Ingredients: • 1 kilo of dried broad beans • 8 artichokes • 1 onion • 1 bunch of fennel or dill • 1 cup of olive oil • 1 onion • 3 tomatoes • salt.

Cooking Instructions: Simmer the broad beans for about 1/2 hour and strain them. Slice the stem of the artichokes and remove the outer leaves. Cut each artichoke in the middle for better cooking. Rub each artichoke with the lemon and put all of them in bowl full of water. Slice the onion and brown it in the oil. Add the juice of the tomatoes, the salt and the artichokes. Let them boil for 10 minutes and add the broad beans and the fennel or dill. Allow to cook for about 1 1/2 hour, stirring occasionally. GARIDES SAGANAKI (Greek shrimp with feta)

Ingredients: • tomatoes (about 1 • 3 tbsp. olive oil 1/2 lbs.) • 2 1/2 cups • 1 cup dry white chopped onions wine, preferably • 1/4 cup finely retsina (Greek chopped fresh resinated wine) parsley • 1 1/2 lbs. shrimp, • 1 clove garlic, peeled and minced deveined • 1/2 tsp. sugar • 1 cup crumbled • 3 cups chopped feta cheese fresh plum

Cooking Instructions: Preheat the oven to 425 F. Warm the oil in a nonreactive large skillet over med. heat. Add the onions and saute until a light golden brown, 7 min. Add the parsley, garlic and sugar and stir to mix. Add the tomatoes and cook until they soften and the liquid is absorbed, about 20 min. Add the wine to the skillet and cook until the liquid is absorbed. Add the shrimp and cook, stirring occasionally, for 30 seconds. Remove from the heat. Pour the shrimp and sauce into a 2 qt. casserole. Top with the feta cheese. Bake until the cheese melts, 5 min. LAHANODOLMADES ME KIMA (Stuffed cabbage leaves with rice and meat)

Ingredients: • 1 medium cabbage • 3 onions, diced • 200 gr rice for the stuffing • 500 gr minced meat (preferably beef) • 2 tomatoes, grated • 100 gr pinecone seeds • dill, finely chopped • parsley, finely chopped • Salt • Pepper • 150 gr lemon juice • 2 eggs • 250 gr olive oil

Cooking instructions: Wash the cabbage and remove the root. In a large saucepan boil water and heat the cabbage. Carefully separate each leaf and drain. Remove, if possible, the hard stem from each leaf. Place all ingredients in a saucepan, except of the eggs, the lemon and the olive oil, and boil for a while. Place on each leaf the mixture and then fold to make a little parcel. At the bottom of a large saucepan place a few of the outer cabbage leaves and on top of them place the stuffed ones. Pour water and the olive oil and cover with a plate. Boil in low heat for 45 minutes. Garnish with egg and lemon sauce. Use the remaining water for that purpose and follow the instructions of the egg and lemon sauce recipe. GEMISTO KALAMARI (Stuffed squid)

Ingredients: • 1 1/2 cups • 1 kg medium- olive oil sized squid • Parsley • 1 cup rice • Dill • 2 medium • Salt onions • Pepper • 1 tomato • sugar

Cooking instructions: Wash and clean the squid by removing the backbone. Cut the tentacles and keep them. Rinse the rice and place it in a bowl. Chop the tentacles in pieces and place them in the bowl. Chop the onions and the tomato. Heat the olive oil in a saucepan and brown the onions. Then add the rice and the tentacles, the tomato, a teaspoon of sugar (gives extra taste), salt and pepper. Add a glass of water, stir well and cook in medium heat. When the water evaporates, remove the saucepan from the heat and add the chopped parsley and the dill. Stuff the squid hoods halfway with the stuffing and close the opening with a toothpick. Place them in a saucepan and let them simmer. TURKEY PAKLA ÇORBASI (Corn soup wıth vegetables)

Ingredients:

• 1 glass corn bulgur (corn which is pre-boiled and beaten to small pieces) • 1 glass green beans • 2 glasses spinach • 1 onion • 1 tomato • 1 spoon oliveoil • Dill, parsley, salt

Cooking instructions:

Boil the corn bulgur with 7 glasses of water. Add the chopped beans, spinach, onion, tomato and oliveoil and cook the soup. After it is cooked, add dill, parsley and salt. Serve hot. TOMATOE SOUP

Ingredients: • 5 tomatoes • 5 glasses water • 2 glasses milk • 1 spoon rice flour • 1 spoon oliveoil • 3 spoons ceddar cheese

Cooking instructions: Cook the rice flour with oliveoil. Add the milk. Add the tomatoes (finely chopped).Add the water. After the soup is cooked, put the ceddar cheese which is finely grated. Serve hot immediately. DOLMA (Stuffed vegetables with meat)

Ingredients:

• 400 gr ground meat • 2 medium onions (finely chopped) • 1/3 glass rice • 1 bunch chopped parsley and dill • 1 tablespoon tomato paste • ½ tablespoon red pepper paste • Salt-black pepper

Cooking Instructions: Put all the ingredients in a bowl and mix them with your hands. Stuff inside of the vegetables with this mixture. Place them in a pan,add 2-3 tablespoons of vegetable or olive oil, and add enogh water. Cook for 40-60 minutes on stove on moderate heat Serve hot with yogurt on top. KÖFTE (Meat bowl)

Ingredients: • 750 gram ground meat • 200 gram corn flour • 1 egg • 1 grated onion • ½ glass water • 1 spoon tomatoe paste • Salt,blackpepper,cumin,parsley

Cooking instructions: Mix all the ingredients in a bowl.Roll in the palm and shape as a finger. Fry them in a pan in vegetable oil for 5 minutes at high heat. Serve hot. MÜCVER (Fried zucchini)

Ingredients: • 3 zucchinis • 1 onion • 5 glasses corn flour • 2 eggs • 3 spoons oliveoil • Salt, blackpepper, redpepper, mint, parsley

Cooking instructions: Grate the zucchinis and the onion finely.Put all the ingredients and mix them.Pour the mixture to the baking tray. Cook in the oven at medium heat for 30 minutes. Serve hot. EZOGELİN SOUP (Vegetarian soup)

Ingredients: • 1 glass red lentil • ½ glass rice • ¼ glass corn bulgur • 1 onion (grated) • 1 spoon oliveoil • 2 spoons tomatoe paste • Salt, red pepper, mint

Cooking instructions: Put all the ingredients in the pot. Add 7 glasses of water. Boil until cooked. Serve hot. HELVA (Dessert)

Ingredients:

• 200 grams butter • 2 glasses corn flour • 1 glasses chopped nuts • 4 glasses sugar

Cooking instructions: Cook the corn flour with butter for 20-25 minutes.Add the finely chopped nuts. Add the sugar and continue to cook until the sugar disolves finely. Serve warm. KISIR (Side dish)

Ingredients: • 2 glasses corn bulgur • 6 green onions (finely cut) • 2 spoons tomatoe paste • 2 spoons redpepper paste • ½ glass oliveoil • 1-2 lemon juice • Parsley, dill, mint, salt, blackpepper, redpepper

Cooking instructions: Put the corn bulgur in a pan. Pour boiled water on the bulgur until it is covered by water and leave for 15 minutes. Add all the ingredients and mix them. Serve warm. ISRAEL KNEYDELACH (Soup dumplings made from rice krispies)

Ingredients: • 3 tablespoons of fried onions • 4 tablespoons oil • 1¼ cups of rice krispies ground in a food processor (the quantity is after the processor) • 1 cup boiling water • 2 eggs • 1 teaspoon chicken soup powder • ½ teaspoon salt • ¼-½ teaspoon black pepper (to taste)

Cooking Instructions: Place the ground rice krispies in a bowl and pour the hot water over them. Add the onion, oil, eggs and seasoning. Mix everything with a wooden spoon or in a mixer. Boil a large quantity of hot water in a large pot, add a teaspoon of salt and a little soup powder. Oil your hands with a little oil and form ping-pong sized balls. Cook the dumplings about 10-15 minutes in the boiling water. Turn the dumplings once in a while. Remove with a slatted spoon to a sieve. Serve in hot soup. Can be kept in the refrigerator for a number of days. CHOPPED LIVER (Side dish)

Ingredients: • 1/2 kilo chicken livers (can be pre- broiled for kosher livers) • 5 eggs • 2 medium onions + 1 medium onion • Salt, pepper, garlic powder to taste • 4-5 tablespoons canola oil • 2 tablespoons canola oil for frying

Cooking Instructions: Cook the eggs until hard boiled. Chop 2 medium onions coarsely and fry until golden. While the onions are frying, coarsely chop the third onion. Remove from frying pan leaving the oil in the pan, and set aside. In the same frying pan, fry the livers on both sides until fully cooked. Transfer livers (with remaining oil), cooked and raw onions and hard boiled eggs to food processor, along with remaining canola oil. Process until smooth and add salt, pepper and garlic powder. HUMMUS (Appetizer)

Ingredients: (optional) • 1 cup dry chick peas Optional toppings: (garbanzo beans) • Olive oil • 1 tsp salt • Paprika • 4 Tbs tahini • Zatar (a middle- • Juice from one lemon Eastern spice blend) (about 2 Tbs) • Parsley • 3 garlic cloves, minced • Whole cooked chick • 1/2 tsp cumin peas

Cooking Instructions: Soak the chick peas in cold water for a few hours or overnight. Salt the water and simmer the chick peas for a few hours, until soft. While the chick peas are still warm, spoon them into a food processor along with the rest of the ingredients. Blend to a smooth paste, adding enough of the liquid from the chick peas to make a smooth paste. Add toppings as desidered. The easiest topping is a bit of drizzled olive oil and a sprinkling of paprika. Variations can be made with cumin, zatar, parsley and whole chick peas. BLINTZES (Pancakes)

Ingredients: • 6 eggs lightly beaten • 1 cup potato flour (starch) mixed with 1 cup water • 1 tablespoon oil • Pinch of salt • Oil for frying

Cook instructions: Mix starch very well with the water (to prevent lumps). Add beaten eggs, oil and salt. Transfer to pitcher for easy pouring. Fry thin layers on medium-high flame in a large frying pan that is lightly coated with oil. Stir mixture occasionally to prevent starch settling. Eat blintzes with various fillings, or roll up (2-3 together) and shred thinly for use as noodles. Traditional blintz fillings: sweet cheese, potato, mushroom. GEFILTE FISH (Boiled Fish Patties)

Ingredients: • 500 grams ground fish (Carp or silver carp. If you want to upgrade, use half carp and half gray mullet) • 4 onions, finely chopped • 1 egg • 1 carrot, grated • 4 tablespoons of GF rice krispies, chopped • Salt, black pepper, a pinch of sugar • 2 onions, chopped • A little oil • 1 carrot cut in rounds • Salt, black pepper • About 1½ liters of water

Cooking instructions: Mix the patty ingredients and create patties (they should be oval in shape). Boil all of the ingredients for the sauce in a saucepan. Gently place the patties in the boiling sauce (make sure the sauce is boiling when placing each patty). After all the patties have been placed in the sauce, cook on a low flame for about two hours. Remove the patties from the saucepan and let cool. Garnish with a slice of carrot on top of each patty. EGYPT WARAH ENAB (Main dish)

Ingredients: •¼ teaspoon pepper •1 cup whole or white •¼ teaspoon of spices basmati rice mixed •2 large tomatoes, •1 box of 500 g vine chopped leaves •1 medium onion, chopped •1 cup of tomato sauce •¼ cup parsley, chopped •2 cups water •1 tablespoon vegetable •carrots sliced (enough oil to cover the bottom of •juice of 1 lemon the pot) •½ teaspoon salt

Cooking instructions: Mix all ingredients in a large bowl, except for the grape leaves, tomato sauce, water and carrots. Put vine leaves with the rough side up, one at a time, on a large flat floor. Spread a spoonful of the mixture onto the leaf to the stem. Roll up the vineleaves. Cook the sliced carrots​​ in water until they are tender and then use them to cover the bottom of a large saucepan. Place a layer of stuffed leaves on the carrots so to make a tight base. Put tomato sauce and water over each layer and bring to boliling. Reduce heat and keep the vineleaves rolls pressed using a shallow plate. Cover the pan with a lid and simmer for 40-45 minutes. Serve hot. FOOL NABED (Fava Bean Soup)

Ingredients: • 1 cup dried fava beans (or 4 cups canned fava or broad beans) • 1/2 teaspoon cumin • 1 garlic cloves, crushed • 1/4 cup olive oil • 1/8 cup lemon juice • 1 tablespoon fresh parsley, finely chopped • 1/2 to taste water, used to soak fava beans

Cooking instructions: Soak fava beans overnight. Drain fava beans and save water. Peel the skins from the fava beans and place the beans in large saucepan. Measure 6 cups of soaking water and add to the fava beans. Bring to a boil on medium high heat. Reduce heat to medium and cook for 45 minutes, or until beans are soft. Once beans are tender, remove beans from heat and puree in a blender. Return pureed fava beans to saucepan and bring to a boil. Add water if needed. Stir in cumin, garlic, lemon juice and olive oil and bring to a second boil. Simmer for 5 minutes. Serve in a bowl and sprinkle parsley on top. FALAFEL (Appetizer)

Ingredients: • 1 cup dried chickpeas or 16 oz. can of chickpeas or Fava beans (fool ) • 1 large onion, chopped • 2 cloves of garlic, chopped • 3 tablespoons of fresh parsley, chopped • 1 teaspoon coriander • 1 teaspoon cumin • Salt and Pepper • Oil for frying

Cooking instructions: Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans. Drain chickpeas, and place in pan with fresh water, and bring to a boil for 5 minutes. Let simmer on low for about an hour. Drain and allow to cool for 15 minutes. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes). Serve hot. OVEN BAKED WHOLE CHICKEN AND VEGETABLES

Ingredients: • 5 garlic cloves • 1 whole chicken • salt and pepper • 2 tablespoons olive oil • butter, optional • 2 tablespoons balsamic • 2 tablespoons tomato paste vinegar • 1/2 cup water • 1 tablespoon mustard • carrot and potatoes • 1 teaspoon ground coriander • green beans • 1 teaspoon rosemary • colored bell pepper • 1 teaspoon ground sumac • 2 thin sliced tomatoes • 1 red onion, cut into thin slices

Cooking instructions: Cut the onion to very thin slices and lay it flat in the cooking pan. Cut the chicken open, lay it flat above the onion. In a separate bowl mix all the above ingredients, and stir well. Add the mixture to the chicken slowly, make sure every part is covered well with the paste. Wrap the pan with plastic laminate and place it in the fridge over night, but the longer you marinate, the tastier it gets. You can add vegetables any kind you prefer and put it under the chicken so that it absorbs the taste of the spices during cooking. Add the water to the tomato paste and stir well, and add it until the vegetables under the chicken are partially covered with it so it doesn't get dry, but don„t cover the chicken with water. After that add a very thin slice of butter to the chicken top. Add some of the sliced tomatoes to the top of the chicken, you can squeeze the tomatoes over the chicken. Heat the oven to 200 degrees Celsius. Put the chicken there for 30 minutes or until it is pink. Reduce the heat to 180 degrees. Leave it for 60 minutes, or until it does't have any fluids when you press with the fork. KUSHERIE (Egyptian rice and lentils)

Ingredients: • 1 green pepper, chopped • Rice and Lentils • 1/2 cup celery leaves, • 2 tablespoons oil chopped • 1 1/4 cups lentils • 1 tablespoon sugar • 3 cups boiling water (or • 1/2 teaspoon salt stock) • 1 teaspoon cumin • 1 teaspoon salt • 1/4 teaspoon cayenne pepper • 1 dash pepper (or crushed chilis to taste) • 1 1/2 cups rice • Browned Onions • 1 cup boiling water (or stock) • 2 tablespoons oil • 3/4 cup tomato paste • 3 onions, sliced • 3 cups tomato juice (or • 4 garlic cloves, minced tomato sauce or pureed tomatoes)

Cooking instructions: In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often. Add the 3 cups boiling stock and the salt and pepper. Cook uncovered 10 minutes over medium heat. Stir in the rice and 1 cup stock. Bring to boil, reduce heat, cover and simmer 25 minutes without stirring. Meanwhile make sauce: Heat all the sauce ingredients together in a medium saucepan. Bring to boil, reduce heat, cover and simmer 20-30 minutes. To make browned onions, heat oil in a small skillet. Saute onions and garlic over medium heat till browned. To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions. LYBIA MB'ATTEN (Stuffed-potato sandwich)

Ingredients: • teaspoon of salt, • 500g of minced pepper meat (beef or • teaspoon of hot lamb) chili peppers • two bundles of • 2 teaspoon of spring onion turmeric • 4 cloves of garlic • a touch of (ground into paste) cinnamon • 4 jalapeno, • ½ cup of tomato stemmed then paste minced • 1 egg

Cooking instructions: It is made slicing potato lengthwise into thin slices (about 3mm thick) but keeping each two slices joined together at the base, to form a sandwich, which will be stuffed with minced meat and herbs and then fried. The remaining mix of meat and herbs can be flattened into small burgers, dipped into white flour and then fried to make Kofta. SLATHA (Cold dish)

Ingredients: • 1 onion; • 5 tomatoes; • 1/2 cucumber; • Green olives; • One green chili pepper; • Salt, olive oil, lemon juice;

Cooking instructions: Cut one onion very thinly , chop five tomatoes into six segments each, cut half cucumber into small cubes, throw in a handful of pitted green olives, cut one fresh green chili pepper into small pieces, add a pinch of salt, 3 tablespoons of olive oil, and about half a cup of water. Mix well by hand, squeezing the tomatoes and the vegetable to release some of the flavour into the water (but not to much as to mush up the contents), squeeze a bit of lemon and serve.

SHORBA (Meat soup) Ingredients: teaspoonful of • One onion; sugar); • Garlic; • Tomato puree; • Meat (beef or • Corn kernels; lamb); • Chickpeas; • Spices • Parsley; (turmeric, chili, • Olive oil; salt, a bit of • Lemon; curry powder, and a

Cooking instructions: Fry finely-cut large onion and garlic in ghee until golden brown; add the meat cubes (beef or lamb), spices, tomato puree and water, then cover and simmer for about 40 minutes until the meat is cooked. Add in boiled corn kernels and cooked chickpeas and cook for 15 minutes until corn is cooked. Chop a bit of fresh parsley and crush one clove of garlic and mix with olive oil and add to the mixture just before removing from the ring. Serve with lemon wedges, raw chopped parsley (sprinkled at the top).

TAJEEN (Main dish)

Ingredients: • Salt; • Potatoes; • Curry powder; • 2 onions; • Eggs; • Mince meat; • Mozzarella • Garlic; cheese; • Chili; • Turmeric

Cooking instructions: Peel and cut potatoes into thick slices, boil until cooked, crush, and spread in a "tajeen" (a baking tray). Fry thinly-chopped two onions until brown, and add the mince and cook for a few minutes, then add the crushed garlic and spice up with chili, turmeric, salt and curry powder, and stir and simmer until cooked. Remove and spread on a large plate and leave to cool. All the ingredients cold, add to the potatoes and mix in the beaten eggs and bake for 20 minutes at mark 180. Finally, take out from the oven, sprinkle some mozzarella cheese on top and bake for a further 15 minutes until the dish is covered with a light golden crust.

TUNISIA TAJINE (Main Dish)

Ingredients: • 200 gr. Peas • 12 eggs • 200 gr. chicken breast • 100 gr. ripe cheese • 200 gr. of melted cheese • Onion • Salt, pepper and kop kor (spice like saffron, which does take a yellowish color)

Cooking instructions: Cut the chicken into pieces. In a nonstick pan, saute the onion in olive oil and brown the meat. Put two cups of cold water and add peas, salt, pepper and kop kor. During cooking for 15 minutes, add the eggs in their shells, in order to make them firm. At the end of cooking to cool the contents. Break the eggs and cut them into small pieces. Chop the chicken well. Cut the various cheeses into small pieces. In a medium container mix well with the remaining raw eggs. Spread the mixture obtained in a large non-stick pan. Put the pan in a preheated oven and cook for half an hour at 180 degrees. Let cool and cut into squares.

RICE OF DJERBA (Main Dish)

Ingredients: • half kilo of basmati rice unflavoured • half kg. spinach • 200 gr. of peas • 150 gr. tomato doubly concentrated • white onion • 200 gr. of meat (chicken or veal to taste) • Spices: Tebel and corcop (like saffron spice that makes hiring a yellowish color)

Cooking instructions: Use a large pot to steam. Cut the onion into small pieces, then pour into the pan and combine with the rice. Start steaming adding, always in the pot, spinach and peas and stir thoroughly. Then add half a tablespoon of Tebel and Corcop and salt to taste. Again put the tomato paste and meat that has been cut into very small pieces. Cook for about an hour, with very high fire, with the technique of steaming. Should always turn the rice in order to achieve uniform cooking of all ingredients. Serve hot.

CHAKCHUKA (Side Dish)

Ingredients: • Two or three peppers • Three tomatoes, onion, garlic • 4 eggs • 1 glass of water (or two if you want more sauce) • 4 tablespoons of olive oil, salt, pepper, paprika, tabel.

Cooking instructions:

Cut the onions and garlic. Fry in a pan with olive oil over medium heat. Meanwhile, cut the tomatoes including seeds and add onions. Boil a little more than 10 min. Add the spices (Table salt, pepper, paprika) and a glass of water, if you want to have more sauce, add 1 cup extra. Take the peppers cleaned of seeds and cut into small pieces. Add the peppers in the sauce. Simmer for 10 minutes. Season with salt. Then add the eggs without the shells one at a time. Serve warm.

KAFTEJI (Side Dish)

Ingredients:

• 1.5 kg of potatoes • 1.5 kg of fresh ripe pumpkin • 1.5 kg of fresh tomato sauce • 150 gr. of hot peppers • 150 gr. of sweet peppers • 3 tablespoons chopped fresh parsley • 8 eggs • salt

Cooking instructions:

Peel the potatoes and fry them in a circular shape. Once fried rest on a plate covered with napkins and storing it in a large container. Cut the pumpkin into pieces small enough and you fry. Same procedure. It folds away later in the container along with the potatoes. At this point cut the peppers (sweet and spicy) in half lengthwise, but do not divide the parties, and remove the seeds, they are salted and fried. Halve the tomatoes and fry. Once cooled, peppers and tomatoes are peeled and placed in the container completely with the potatoes and squash. Fry the eggs and add the chopped parsley, then mix thoroughly. To mix the ingredients use two knives long enough and keeping them crossed, use them as scissors to chop everything; we should not find a compound too homogeneous. The kafteji is ready and can be served warm or at room temperature. LAMB COUSCOUS (Main Dish)

Ingredients: • 4 Carrots, chopped • 900g/2lb Shoulder or leg • 400g/14oz Potatoes, of Lamb, cubed diced • 2 Large Onions, chopped • Water • 4 tbsp Olive Oil • To serve • 2 tbsp Tomato Paste • 400g/14oz Corn • 2 teasp Harissa (or more Couscous, cooked (care to taste) for Corn !) • 3 Garlic Cloves, crushed • Freshly chopped Parsley • Salt • 2 Lemons, cut into • 2 small Capsicums (sweet wedges pepper), chopped • 2 Turnips, chopped

Cooking instructions: Heat the oil in a large saucepan, add the lamb and onions and brown on all sides. Add the tomato paste and Harissa and cook for 5 minutes stirring constantly. Add the peppers mixing well then reduce heat and simmer for 15 minutes. Add the remaining vegetables plus enough water to cover by 7.5cm/3 inches and continue to cook for a further 1 hour. Serve over the cooked couscous garnished with the chopped parsley and lemon wedges.

ALGERIA CHAKCHOUKA (Side Dish)

Ingredients: diced • 3 tablespoons of • 2-3 Green and red Olive oil peppers, diced • 1 to 2 tablespoons • 1 cup of Water of Paprika • Salt and pepper to • Onion, thinly sliced taste • 1 Garlic, minced -- • 4 Eggs (optional) 2 to 3 cloves • 3 Tomatoes, peeled, seeded and

Cooking instruction: Heat the oil in a deep skillet over medium flame. Stir in the paprika and cook slighly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes. Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers, water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out. Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through. HARIRA (Soup with meat and vegetables) Ingredients: • 2 cups of Tomatoes, • 1/4 cup of Olive oil chopped • 1 pound of Lamb, cubed • 2 quarts of Water for stews • 2 cups of Chickpeas, • 1 large of Onion, cooked and drained chopped • 1/2 cup of Lentils • 2 stalks of Celery, • Salt and pepper, to chopped taste • 1 teaspoon of Turmeric • 1/2 cup of Cilantro, • 1 teaspoon of Cinnamon chopped • 1/2 teaspoon of Ground • 1/2 cup Parsley, ginger chopped • 1/4 teaspoon of Nutmeg • 2 lemons, cut into • 1 big pinch of Saffron wedges

Cooking instructions: Heat the oil in a large pot over medium-high flame. Add the lamb and brown on all sides. Remove the meat to a plate and set aside. Reduce heat to medium and add the onions and celery. Sauté until the onions are translucent, 4-5 minutes. Add the spices and sauté for another 1-2 minutes. Stir in the tomatoes and cook for 3-4 minutes. Finally pour in the stock and return the meat to the pot. Bring to a boil, then reduce heat to medium-low and simmer for about 45 minutes. Add the chickpeas, lentils, salt and pepper and simmer for another 20 minutes, or until the lentils cooked through and tender. Adjust seasoning, stir in the cilantro and parsley and serve with lemon wedges for each diner to squeeze into their stew as desired. MAKROUD EL LOUSE (Cookies)

Ingredients: • Almonds, whole, blanched, 1 1/4 pound • Sugar,1 cup • 2 Eggs, beaten lightly • 2 cups of Water • ½ cup of Sugar • Orange flower water,1 tablespoons • Powdered sugar, 3 cups

Cooking instructions: Preheat oven to 350°F. Place the almonds and sugar in a food processor and process until the almonds are finely pulverized. Make a well in the center of the almonds and stir in the eggs until the dough starts to come together. Cut the dough into 4 equal portions. Roll one portion out into a rope about 3/4 inch in diameter. Flatten the rope to about 1/2-inch thickness. Cut the rope on a diagonal into 1-inch pieces. Repeat with the remaining dough. Bake cookies for about 12 to 15 minutes. Remove to racks and cool completely. While the cookies bake, bring the water and 1/2 cup sugar to a rapid boil in a saucepan over high heat. Stir to dissolve sugar and let boil for 10 to 15 minutes. Remove and cool to room temperature. Stir in the orange flower water. Put powdered sugar in a large bowl. To finish, dip each cookie first in the sugar syrup to wet. Then toss each cookie in the powdered sugar to coat well. MAROCCO TAJINE (Main dish)

Ingredients: • 1 kg of beef • 500 grams of peas • ginger (preferably fresh) • saffron • 100 grams of black olives • 1 onion • pepper • salt • 2 tomatoes • extra virgin olive oil

Cooking instructions: Reduce the beef into chunks and place in a pan. Add the chopped onion and ginger. Sprinkle with extra virgin olive oil, ground pepper and add the saffron and salt. Cover with water and bring to a boil. At this point, lower the heat and simmer for an hour and a half. Now you can combine the chopped tomatoes, peas and olives. Mix everything and cook another 10 minutes, or until the peas are cooked. CORN COUSCOUS WITH LAMB & VEGETABLES (Main dish)

Ingredients: 1/2 cup kind, peeled and cut •2 quarts water (or •1/2 cup olive oil into quarters beef broth) + 2 cups •1/2 tsp saffron •1/2 head cabbage, to use during couscous •1/2 tsp ground ginger diced procedure •Salt, to taste •1 pound peas, fresh •1 large yellow onion, •1 TBS black pepper or frozen chopped •24 ounces of corn •2 rutabagas, peeled •1 large tomato, diced couscous and diced •4 lbs lamb shoulder •1 pound green and •2 large turnips, or lamb shank, cut yellow zucchini cut in peeled and cut into into 2-inch pieces half lengthwise quarters •1 small bouquet •1 pound baby carrots •1/2 cup butter, parsley, approximately •1 pound potatoes, any softened

Cooking instructions: Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper. Boil on medium high heat for 5 to 10 minutes. Put the keskes on top of the pot and add couscous slowly. Let the couscous steam for 1/2 hour. After steam starts coming up, take the couscous out of keskes and transfer into a large bowl. Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Sprinkle 1/2 cup to 3/4 cup cold water on the couscous while it is in the bowl, to make the grains larger and soft. Return to heat and steam for another 30 minutes. Remove the couscous from the pot and transfer to the large bowl. Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water. Remove the meat from the couscousiere, cover and set aside. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Cook the vegetables and the couscous for 30 to 45 minutes on medium high heat. After the vegetables and couscous are all fully cooked, remove the couscousiere from heat. Return the couscous to a large bowl and add butter. Place the couscous on a platter, forming a hole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls. CORN COUSCOUS WITH SPICY SHRIMP AND PEAS (Main dish) Ingredients: olive oil • Corn couscous • 2 cup fish or • 1 lb fresh shrimp, vegetable stock veins removed and • 2 tsp cumin tails off • 1 tsp salt • 1 tsp harissa • palmful of chopped • 1 Tbsp crushed garlic parsley and cilantro • 2 tomatoes pureed (mixed) • 2 Tbsp grapeseed or • 1/2 cup fresh or frozen peas

Cooking instructions: Before steaming the first time, spread the grits out into a large bowl and added 1/4 to 1/2 cup of salt water and separated the grains as much as possible. Fill the bottom of the couscousierre half- full of water. Transfer the corn grits to the top of the vessel and turn the stove temperature to high. Cover the top of the pot with a lid and leave alone for about 20 minutes. At this point check the grains. If they feel dry then remove and pour back into the bowl you originally used. Add more of the salt water and continue the process the same way you did the first time, taking care to separate the grains as much as possible. Just as with traditional couscous you will steam the grits 3 times. The sauce for this couscous is really very simple. In a large skillet heat the oil and add the garlic. Once softened, pour the pureed tomato, cumin, salt, and harissa, parsley and cilantro to the pan and mix well. Slowly pour the stock into the tomato sauce and bring the heat up. Once the sauce is bubbling the shrimp and peas can be added. It will only take a few minutes for the shrimp to cook and peas to warm through. The sauce should have a thinner consistency. Remove your corn grits once their final steaming is done, and pour into a large serving dish. Use your fingers or a fork to separate the grains as much as possible. Top with the shrimp and sauce. Serve immediately with a large spoon for each diner. SPAIN PAELLA (Main dish) Ingredients: triturated • 200 grams of • 50 g green beans olive oil (Judías verdes • 1.5 liters of anchas) water • 25 grams of • 500 grams of rice beans (garrofón) • 150 grams of • snails without chicken shells • 150 grams of • saffron rabbit • chili • 100 gr of tomato

Cooking instructions: Preparing paella is quite long because it requires the alternation of a high heat for long periods on a very low heat, the stove should also be very large to embrace the whole pan. Put the oil in the pan and make sure the pan is perfectly straight and light the fire; when the oil is hot put the chicken and rabbit and turn every 2 minutes; when the meat is cooked add the vegetables. Fried the vegetables, we also keep the tomato and the sauce without ever stopping to shoot; add enough water to prepare for rice. The water seems to be one of the key ingredients of paella in fact it is recommended not to use mineral water or add some 'baking to give it body. Put the saffron, snails and salt; when the water is at boiling point raise the flame for 5 minutes and then again half an hour with the medium heat. Add water to compensate for evaporation. After this half hour stir up the heat and add the rice and cook 10 minutes. Lower the heat and let simmer until the rice is cooked. ZARZUELA (Fish Soup)

Ingredients for 6 people: • 1 slice (about 100 grams) of raw ham • 500 grams of clams • 1 dl olive oil • 500 gr hearts Sea • 100 gr ground almonds • 400 g Cuttlefish • 3 sachets of saffron • 12 Scallops without shells • 4 bay leaves • 6 fresh Norway lobster • 1 sprig of thyme and • 3 Lemons rosemary • • 1 kg Tomatoes 1/4 liter dry white wine • • 2 large onions The juice of half a lemon • • 6 cloves of garlic Black pepper, salt. • 1 fresh chili

Cooking instructions: Blanch the tomatoes, peel and remove the water and all the seeds, then chop finely. Peel the onions and garlic and chop finely. Remove the seeds inside the chili, wash and slice finely. Dice the ham also. Heat the oil in a large pot, brown the garlic, onion and chili, then add the diced ham. After a few minutes add the tomatoes, and simmer for about ten minutes. Add the almonds, saffron, bay leaf, sprig of thyme and the rosemary. Sprinkle with white wine and lemon juice. Season to taste with salt and pepper, then after a few minutes, add about half a liter of water. Bring to a boil, then cover the pan and simmer for about 15 minutes. Put the mussels to the pan, cover and cook another 5 minutes, leaving open the shells thoroughly (remove the ones that did not open). Cut the squid into rings, then add them to the pan with the scallops and the Norway lobsters (gutted). Cover and simmer another 10 minutes over low heat. Serve with lemon wedges. TORTILLA WITH POTATOES AND ONIONS (Main Dish)

Ingredients: • 2 onions; • 4 large potatoes; • Olive oil; • 6 eggs; • Vegetables mixed (tomatoes, carrots, fennel, rocket)

Cooking instructions: Slice two onions very finely. Peel and thinly sliced 4​​ large potatoes. Place the potatoes and onions in a large pan and fry them. Add 250 ml of oil. When it is hot dip the vegetables. Immediately, shuffle, lifting and turning them. Cook over moderate heat for 20-25 minutes or until they are soften. The vegetables should not take color and it is important to mix them often (lifting, otherwise it will break the potatoes). Transfer the vegetables in a colander to recover oil. Set aside 4 tablespoons of oil to cook the tortilla. Beat 6 eggs and pour the vegetables. Add salt and pepper. Let stand for 10-15 minutes. Put a pan on the stove and add in the oil that you left aside. When it is hot, pour the vegetables. Count to 10 and lower the heat to a minimum. Cook the tortilla for 10-15 minutes. Then or the turn and cook for another 5 minutes on the other side. FRANCE DAUBE (Stewed meat) Ingredients: • thyme, bay leaf, • 1 kg of beef, cut parsley into large cubes • 5 tablespoons of • 2 onions extra virgin olive • 2 carrots oil • • 3 cloves of garlic 1 glass of red wine • celery • grated Parmesan • 200 g of cheese mushrooms • 1 small glass of • 5 tomatoes, brandy or grappa peeled and • chopped salt and pepper

Cooking instructions: In a saucepan, fry the onions in a little oil cut into quarters, carrot slices, garlic cloves, the celery into pieces and the bouquet garni. Unite, then, the meat and after 10 minutes, the tomatoes. Sprinkle with red wine, one of brandy and water to cover the meat, salt and pepper properly. Cook over low heat for two hours. Add the mushrooms and cook for another hour. Degrease the sauce before serving. If you like, sprinkle with lemon juice or flavored with grated cheese. SOUPE À L‟OIGNON (Onion Soup)

Ingredients: • 500 gr white onions • 80 grams of butter • 40 g of potato starch • 1 liter of broth • 100 grams of grated gruyere • salt • pepper

Cooking instructions: Prepare the vegetable broth or melt a nut in a quart of boiling water. Peel the onions and cut them into slices and let dry onions in a large saucepan with butter. Cover the onions and cook over low heat for 10 minutes then add potato starch and continue stirring until is fully absorbed. Add half of the broth and simmer for 30 minutes over medium heat, with a lid, gradually adding the remaining broth. Remove the lid, add salt then let it dry onion soup for a few minutes. Put onion soup now in bowls. Sprinkle with plenty of Swiss cheese and pepper. Place the bowls in the oven at 220 ° C with grill and let cook au gratin for a few minutes, remove from oven and serve hot. RATATOUILLE (Stewed Vegetables)

Ingredients: • 2-3 cloves garlic • 2 eggplants, long • salt and narrow • Pepper to taste • 2 medium zucchini • 2 sprigs thyme • 1 red and green • 2 bay leaves leaves peppers 1 medium- • Some basil leaves small for garnish • 2 white onions • 6 tablespoons olive • Red tomatoes 500 oil gr

Cooking instructions: Heat the oil in a pan over a medium heat. Add the onions and garlic, and cook for 3 minutes. Stir in the courgettes, peppers and aubergines, and cook for a further 5 minutes until lightly coloured. Add the tomatoes and herbs, cover and cook over a low heat for 30-35 minutes until the vegetables are tender. Season and sprinkle with chopped basil. OMELETTE WITH SHRIMP (Main dish)

Ingredients: • 3 ripe tomatoes • 8 eggs • 500 grams of shrimp • 1 clove of garlic • 1 tablespoon chopped parsley • salt and pepper • 3 tablespoons extra virgin olive oil • 50 grams of butter • the juice of one lemon

Cooking instructions: In large nonstick skillet, melt butter over medium heat. Add pepper; cook and stir for 3 to 4 minutes, until crisp-tender. Meanwhile, in large bowl, beat eggs with water, salt and pepper. Add egg mixture to pan. Cook for 2 minutes. Continue cooking, lifting egg mixture to allow uncooked portion to flow underneath. When eggs are almost set but still glossy after about 4 minutes longer, top with shrimp and cheese. Cover and cook for 3 more minutes, until cheese melts. Fold omelet and serve immediately. THE MEDICEL NETWORK

• Coordinator: Luigi Greco - European Laboratory for Food Induced Diseases (ELFID) , Naples, ITALY • Giuseppe Magazzù, Dip. Scienze Pediatriche, Università di Messina, ITALY • Dusanka Micetic-Turk, University Medical Centre Paediatric Dpt Ljubljanska, Maribor, SLOVENIA Abu-Zekry Mona, • Zrinjka Mišak, Referral Center Pediatric Gastro. and Nutrition, Children's Hospital Zagreb, Zagreb, CROATIA • Terzic Selma, University Clinical Center Tuzla, Children's Hospital BOSNIA HERZEGOVINA • Djurisic Veselinka Lola Clinical Center of Montenegro Ul.Ljubljanska bb, Podgorica, MONTENEGRO • Virtut Velmishi, Gastrohepatology of University Hospital Center "Mother Tereza" Tirana, ALBANIA • Roma Eleftheria, Aghia Sophia Children‟s Hospital, Athens, GREECE • Kansu Aydan, School of Medicine Ankara University Dikimevi/Mamak, Ankara, TURKEY • Panayiota Nikolaou, Gastroenterology & Hepatology Center, Lefkosia CYPRUS • Attard M Thomas, Univ of Malta, Med School, Guardamangia, MALTA • Barada Kassem American University of Beirut Medical Center , Beirut – LEBANON • Ranaan Shamir Medical Center of Israel Tel Aviv University, Sackler School of Medicine ISRAEL • Basir Maryam Palestinian Medical Complex, PALESTINE • G.I. Unit, Children‟s Hospital, Cairo University, Cairo, EGYPT • Asaad Assiri, Faculty of Medicine King Khalid University Hospital King Saud University, Riyadh SAUDI ARABIA • Mongi Ben Hazir Mongi Slim's Hospital, TUNISIE • Bouziane-Nedjadi Karim Clinique Amilcar Cabral, Oran , ALGERIA • Abkari Abdellak - Centre Hospitalier Universitaire de Marrakech, MAROCCO • Bilbao Josè Ramon, Immunol Laboratory, Hospital de Cruces, Bilbao, SPAIN • Hugot Jean Pierre, Hôpital Paul Brousse, Villejuif, Paris, FRANCE

• Gastronomic travellers: Luca Astarita, Andrea Smarrazzo, Luigi Greco