Greek Dolmas - My darling mother-in-law used to make this with "tender" grape leaves. I've bought it in a can and it's terrible - the veins on the leaves are like wood - very disappointing. I'm going to try 'steaming' it to try and tenderize the leaves. We shall see! :(
Turkish Pide with Ground Beef. I've only made the ground beef part of this to date (I just use store bought pizza dough or rice instead of this dough bc I don't have the time to make dough from scratch) but the meat portion is amazing.
1 lb eggplant, peeled in stripes lengthwise 1/2 ground meat 2 onions, cubed 1/2 bunch parsley, finely choppped 1 tomato, petite diced (for the stuffing) 1 tomato, sliced in half moons (for the top) green banana peppers, as many as eggplants ground pepper salt 2 tbs olive oil frying oil 1 cup hot water
Shepherd's Salad: 3 Roma tomatoes, 2 cucumbers, 1 bunch parsley (leaves picked, not chopped), 1/2 cup pitted and halved black olives 1/2 small red onion, 2 tbsp cider vinegar, 2 tbsp lemon juice, 4 tbsp olive oil, Salt and pepper, 8 ounces Greek feta cheese, diced. Toss together all ingredients except feta cheese in a large bowl. Let sit at room temperature for 1 hour. Toss in the feta cheese just before serving and taste for seasoning and adjust seasoning, if necessary.