For everyone
Gluten,egg and lactose free

Ingredients

2 packs (380g) boiled chickpeas
1 red onion
1 clove of garlic
1 parsley
1 teaspoon chilli powder
1 dl flour
2 tbsp oil
salt and pepper

Steps

Wash the chickpeas and let them drain thoroughly.

Peel and chop the onion and garlic.

Roughly chop the parsley.

Put chickpeas, chopped onions and half of the parsley in a food processor.

Add chilli powder, flour and 1/2 teaspoon salt.

Mix to a coarse mass.

Shape into 12 steaks and fry them in the oil in a frying pan, about 3 minutes on each side.

BON APPÉTITE

Ingredients:

Medium head of cabbage (boiled).

Two cups of washed and soaked rice.

Three medium-sized grains of chopped onions

2 cloves of crushed garlic.

Four medium-sized grains of chopped tomatoes.

Three tablespoons of oil.

A tablespoon of salt.

Half a teaspoon of black pepper.

Optional extras

Four tablespoons of chopped mint.

One medium-size each: red and green bell peppers

A cup of chopped parsley.

Three tablespoons of pomegranate molasses

Three tablespoons of tomato paste

How to prepare

Filter the rice and mix it with the rest of the filling ingredients

Stuff the cabbage leaves with two tablespoons of the filling per portion, then roll them into a cylindrical shape and arrange them in a large pot.

Soak the cabbage dolma in water with two teaspoons of salt.

Put a weight on the cabbage dolmas like a plate so the rolls won't open.

Leave it on a strong fire until it starts to boil, then reduce the temperature of the stove and leave it for an hour until it becomes tender.

Bon Appétit

COOKING TIME: 1 HOUR

PORTIONS: 4

Ingredients:

• ½ onion or leek
• ½ tea salt
• 1 ml black pepper
• ½ dl cooking cream
• 1dl milk

MATTER OF CHOICE:

• 1 or two garlic cloves
• Cheddar
• Oregano

• Steps:
• Set the stove on 200 °C / 390 °F
• Peel and cut the potatoes to very tiny pieces
• Peel and chop the onions
• Mix the potatoes, onions, salt and pepper in a bowl then pour them in a secure oven form.
• Add cheddar ( If you want) oregano and leek.
• Pour the milk and the cooking cream over.
• Put the form in the oven for about one hour.
• Let the gratin rest for 5 minutes before serving it.