Traditional Aprakh (Wraps)

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Before we start to this traditional family recipe I want to give you a great tip that I learned it from my aunt during summer I collect the fresh grape leaves and just line them on top of each other then wrap them with aluminum foil and put them in freezer bag and freeze them when I took them from freezer I have to be very careful because when they freeze they are very fragile so when you touch them you have to be very careful! and after you de-freeze them they are ready to use &  enjoy sunny summer taste!

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 Are you ready to enjoy?

Organic grape leaves

1 cup organic rice

1/2 cup organic coarsely ground wheat

1 or 1/2 cup Greek yogurt
1 tbs organic butter or ghee or olive oil
1 tsp pressed organic garlic
1 tsp sea salt
2-3 cups boiling water (you will need more or less water it depends of what type of rice and leaves you use)
For Top ( for 1 person)

1 large organic egg (optional)

1 tbs organic butter, ghee or olive oil
1/2 tsp sea salt
1/4 cup water

2 tbs fresh green garlic leaves diced very thin I don’t have fresh green garlic leaves so I used normal garlic cloves crushed.

You can use just rice or just wheat or as I do you can mix them.

Rinse rice and wheat.

Mix melted butter, yogurt, garlic and salt to rice and wheat mix them well.( I didn’t have enough yogurt at home so my mixture looks dry but normally should be runny and wet yogurt gives special flavor and character which is the specialty of this recipe.

Then as below you see the photos put some rice and wrap the leaves.

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Line up them in pot the closure side should be faced down.

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When you reach the last row if you have left over leaves you can cover the top of wraps or if you don’t have that’s fine.

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Put pot on high heat.

Very slowly add boiling water.

Cover the lid bring to boil 20-30 min. or until the rice and wheat cooked well.
If you are using very big leaves yo can dived them into 2 pieces or just make big wraps my leaves were very small.

Now our Aprakh is ready carefully take each Aprakh and line it in plate.

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For top
Put butter in pan until heated pour scrambled egg and stir fry put the crushed garlic and salt stir-fry then add boiling water boil it 1-2 min. it should be little water left when you put it over the
aprakh wraps.

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Okay I know its worth it but isn’t it enough we wait… aaawww it smells garlicious!
Give me a moment please! I have to eat and sweep this I stand to much.

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Cauliflower Pasta

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I opened the refrigerator and see I have cauliflower that I bought last week so I start to think what can I create today?? Different, delicious, easy, simple, healthy. Okay I find it! Cauliflower pasta with garlic yogurt mmmm…. sounds good healthy smart

Let’s create

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1 cup pasta

1-1/2 cups cauliflower cut into small pieces

1 cup greek yogurt

1 tbs extra virgin olive oil

1 tsp sea salt

1 tsp pressed garlic

On top (optional but yummy)

1 tsp hot pepper flakes

1 tsp olive oil

Cook the pasta with water and salt as it says on it’s own package.

Add olive oil and cauliflower stir for 1-2 min.

Add just little bit of boiling water and salt and cover the lid let boil 5-8 min until it gets soft but firm as pasta.

Combine cauliflower and pasta let them cool.

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Combine yogurt and garlic take tablespoon fulls put on top of cauliflower pasta.

In small pot combine olive oil and hot pepper let them 1-2 min to heat then drizzle over the yogurt.

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It looks mouth watering & Tastes fantastic!

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Eggplant Mazza

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This easy-tasty hors d’oeuvres  it’s vegan with simple ingredients you can serve it on top of toasted bread or with crispy sticks or crackers.

This recipe is for summer for your health use all veggies at their season please!

Okay let’s get started

1/2 cup organic eggplant (2 small eggplants or 1 big)

1 tbs extra virgin olive oil

1 tsp organic sea salt

1 tbs organic lemon juice

2-3 cloves organic garlic (optional but tasty)

Grill the eggplants on top of grill fire or in the oven

Before doing this please use knife  or use a fork just to make holes in eggplants this will help to stem escape and not exploding while you grill them.

After you grill them immediately remove them from oven and start to peel them for that you can hold them from their stalk if your fingers burning then just divide the eggplant lengthwise and remove the eggplants with spoon.

Immediately add the lemon juice this process will help them stay whiter and prevent them becoming brown.

After you peel them dice them finely or mash them and let them cool completely.

Put salt, and garlic.

Shape it.

Put some scallions or parsley on top drizzle with olive oil.