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Base Ingredients

350g (12 ounces) macaroni for Pastitsio (you can substitute penne or ziti)

110g feta cheese (4 ounces)

2 eggs

For the meat sauce

700g lean minced beef (25 ounces)

2 medium sized red onions (finely chopped)

2 cloves of garlic (chopped)

400g canned chopped tomatoes (14 ounces)

1 tbsp tomato puree

1 tsp sugar

a glass of red wine

a bay leaf

1 cinammon stick

1 whole clove

1/4 of a cup olive oil

sea salt and freshly ground black pepper

For the béchamel

100g flour (3.5 ounces)

100g butter (3.5 ounces)

875ml milk (3 and 1/2 cups)

2 egg yolks

100g Parmigiano-Reggiano or Kefalotyri (3.5 ounces)

a pinch of nutmeg

Instructions

1. To prepare this traditional pastitsio recipe, start by making the meat sauce. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté, until softened. Stir in the garlic, tomato puree and the beef (breaking it up with a wooden spoon) and sauté. Pour in the red wine and wait to evaporate. Add the tinned tomatoes, the sugar, cinnamon, clove, the bay leaf and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. (After the meat is cooked, remove the bay leaf, the clove and the cinnamon)

2. Prepare the béchamel sauce for the pastitsio. Use a large pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream and keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat whilst continuing to stir. Remove the pan from the stove and add the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese. Whisk quickly, in order to prevent the eggs from turning an omelette!

3. Cook the pasta for the pastitsio 2-3 minutes less than the package instructions, so that they don’t get mushy after turning out of the oven later. Drain the pasta and stir in the eggs and the feta cheese (smashed with a fork) and mix gently with a spatula.

4. Stir 1/4 of the bechamel sauce into the meat sauce.

5. For this pastitsio recipe you will need a large baking dish, approx. 20*30 cm. Butter the bottom and sides of a pan and assemble the pastitsio. Layer the pasta, top with the meat sauce and even out. Top the pastitsio with the béchamel sauce and smooth out with a spatula.

6. Sprinkle with grated cheese and bake the pastitsio in preheated oven at 180-200C for about 40 minutes, until crust turns a light golden brown. Let the pastitsio cool down for a while before serving.

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For the chicken souvlaki

4 boneless chicken breasts (approx. 1 kg/35 ounces)

4 tbsps olive oil

juice of 1 lemon

1 clove of garlic, minced

2 tbsp dried oregano

salt and freshly ground pepper

For the tzatziki sauce

1 cucumber

2 cloves of garlic, minced

1/4 of a cup extra virgin olive oil

500g of strained yogurt (18 ounces)

1-2 tbsps of red wine vinegar

a pinch of salt

To serve

8 pita breads

olive oil

1-2 tsps dried oregano

1 tomato sliced

1 red onion sliced

fried potatoes (optional)

romaine (cos) lettuce (optional)

salt and freshly ground pepper

8-9 wooden skewers

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by Victor from Ukraine

Ingredients:
1. 10 eggs
2. 300 grams of flour
3. 150 ml. of milk
4. sugar-chocolate syrup
5. 4 tablespoons of cocoa
Cooking of chocolate cake:
1. separately whip the egg yolk and eggwhite
2. add flour, milk, cocoa
3. mix
4. bake ( 180 °C, 35m )
5. after baking wait and impregnate the hot syrup

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Borsch by Katia from Ukraine 

Ingredients

1 lb Beef:
sirloin, stew meat, or whatever kind of beef you like, really (bone-in or
boneless )14 cups cold
water1 Tbsp salt +
more to taste2 large or 3
medium beets, washed, peeled and grated4 Tbsp olive oil1 Tbsp vinegar1 Tbsp sugar2 Tbsp tomato
sauce, or paste (or 3 Tbsp ketchup)1 Tbsp butter1 medium onion,
finely diced2 carrots,
grated2 large or 3
medium potatoes, peeled and sliced into bite-sized pieces½ head of small
cabbage, sliced2 tomatoes, peeled
and diced2 bay leaves¼ tsp freshly
ground pepper¼ cup chopped
fresh parsley + more for garnish2 cloves garlic,
pressedGarnish: Sour
cream and fresh sprigs of parsley or dill.Instructions







































1.   
Wash meat in
cold water, cut into 1" pieces and and place in a large soup pot with 14
cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam as soon
as it boils. Reduce heat, partially cover and simmer 45 minutes - 1 hr, periodically
skimming off foam that rises to the top.

2.   
Grate beets on
the large grater holes. Place them in a large heavy-bottom skillet with 4 Tbsp
olive oil and 1 Tbsp vinegar and saute for 5 minutes, then reduce heat to
med/low and add 1 Tbsp sugar and 2 Tbsp tomato sauce Mix thoroughly and saute
until starting to soften, stirring occasionally (about 10 min). Remove from pan
and set aside.

3.   
In the same
skillet, onion in 1 Tbsp butter for 2 min. Add grated carrot another 5 min or
until softened, adding more oil if it seems too dry.

4.   
Once the meat
has been cooking at least 45 min, place sliced potatoes into

5.   
the soup pot and
cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped
tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with
a fork.

6.   
Add 2 bay
leaves, ¼ tsp pepper, and more salt to taste

7.    Chop parsley and pressed garlic then stir them into
the soup pot, immediately cover and remove from heat. Let the pot rest covered
for 20 minutes for the flavors to meld.

# data[].attributes.subject
Borsch by Katia from Ukraine 

Ingredients

1 lb Beef:
sirloin, stew meat, or whatever kind of beef you like, really (bone-in or
boneless )14 cups cold
water1 Tbsp salt +
more to taste2 large or 3
medium beets, washed, peeled and grated4 Tbsp olive oil1 Tbsp vinegar1 Tbsp sugar2 Tbsp tomato
sauce, or paste (or 3 Tbsp ketchup)1 Tbsp butter1 medium onion,
finely diced2 carrots,
grated2 large or 3
medium potatoes, peeled and sliced into bite-sized pieces½ head of small
cabbage, sliced2 tomatoes, peeled
and diced2 bay leaves¼ tsp freshly
ground pepper¼ cup chopped
fresh parsley + more for garnish2 cloves garlic,
pressedGarnish: Sour
cream and fresh sprigs of parsley or dill.Instructions







































1.   
Wash meat in
cold water, cut into 1" pieces and and place in a large soup pot with 14
cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam as soon
as it boils. Reduce heat, partially cover and simmer 45 minutes - 1 hr, periodically
skimming off foam that rises to the top.

2.   
Grate beets on
the large grater holes. Place them in a large heavy-bottom skillet with 4 Tbsp
olive oil and 1 Tbsp vinegar and saute for 5 minutes, then reduce heat to
med/low and add 1 Tbsp sugar and 2 Tbsp tomato sauce Mix thoroughly and saute
until starting to soften, stirring occasionally (about 10 min). Remove from pan
and set aside.

3.   
In the same
skillet, onion in 1 Tbsp butter for 2 min. Add grated carrot another 5 min or
until softened, adding more oil if it seems too dry.

4.   
Once the meat
has been cooking at least 45 min, place sliced potatoes into

5.   
the soup pot and
cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped
tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with
a fork.

6.   
Add 2 bay
leaves, ¼ tsp pepper, and more salt to taste

7.    Chop parsley and pressed garlic then stir them into
the soup pot, immediately cover and remove from heat. Let the pot rest covered
for 20 minutes for the flavors to meld.