These are recipes from a forum that, unfortunately, no longer exists, but it had great recipes that we will share here.
Fish with Mayonnaise (Appetizer)
Before cooking, the fish is coated with lemon juice and left for 20 minutes to absorb the juice.
The fish is then boiled in salted water, allowed to cool slightly, the bones are removed, and it is placed in the refrigerator.
Before serving, the fish meat is marinated with more lemon juice and mixed with mayonnaise.
Moussaka
Step into the heart of Eastern European kitchens with this traditional recipe that’s rich in history and flavor.
Ingredients:
2.2 lbs patience dock leaves (Rumex patientia)
2 tablespoons sugar (approximately 1 oz)
Lard or oil for frying
3.5 oz bacon, diced
3.5 oz onion, chopped
1/4 cup rice (approximately 2 oz)
1/2 lb cooked dried meat (such as ham or smoked meat), cut into cubes
1/2 cup sour cream or heavy cream
Directions:
Prepare the Patience Dock Leaves:
Rinse the patience dock leaves thoroughly. Blanch them in boiling water for a few minutes to reduce their natural acidity, then drain and chop coarsely.
Cook the Rice and Bacon:
In a pan, heat some lard or oil and sauté the diced bacon until it becomes crispy.
Add the chopped onion to the pan and cook until translucent.
Stir in the rice and cook for a couple of minutes.
Add a bit of water if necessary, cover, and let it simmer until the rice becomes tender.
Combine the Ingredients:
In a large baking dish, layer the cooked patience dock leaves, followed by the rice and bacon mixture, and the cubed cooked meat.
Repeat the layers if needed, ensuring that the top layer is patience dock leaves.
Add Cream and Bake:
Pour the sour cream or heavy cream over the top layer.
Place the baking dish in a preheated oven at 375°F (190°C) and bake for about 30-40 minutes, or until the top turns golden brown.
Serve:
Allow the moussaka to cool for a few minutes before slicing and serving.
source forum
photo credit freepik.com
