Preparation time 30 minutes
Cooking time 1 hour and 30 minutes
Ingredients:
1.200 gr of beef (meat close to the bone)
¼ cup of olive oil
2 onions, chopped
2 cloves of garlic
1 tablespoon of tomato sauce
400 gr of chopped tomatoes
½ cup of red wine
1 daphne leaf
3-4 allspice granules
1 teaspoon of sugar
4-5 parsley bunches
4 celery sticks
Salt, Pepper
Aubergine purée:
6 large aubergines
2 tablespoons of butter
2 tablespoons of flour (large)
500 gr of fresh milk (lukewarm)
2-3 cloves
1 small onion
Salt, pepper
Preparation:
Cut the meat into large pieces. Heat the olive oil and sauté the meat turning it round. Add the chopped onions and the garlic cloves as they are. Leave them for 5-6 minutes. Scrub the tomato sauce with a spoon all over the cooking pot. Finally pour the wine. Then add the daphne leaf, the granules, the sugar, the celery and parsley and last the chopped tomatoes. Pour some water and simmer for 1 hour and 30 minutes until the meat is soft and the sauce is thick. Towards the end add salt and pepper.
Aubergine purée:
Wash and dry the aubergines. Cook them in pre heated oven at 250o C for 25-30 minutes until they are soft and their skin is black. After they have cooled down a bit, knife them and with a spoon empty the inside part into a bowl. Then crush it with a spoon or in a blender. Slice the onion in two. On one half stick the cloves and heat in a bowl with milk. Chop the rest of the onion. Melt the butter in a pot and sauté the onion for 5 minutes. Sprinkle flour and stir with a whisk, cook for 2-3 minutes. Take off from heat and slowly pour it into the warm milk, always stirring. On the stove again, season the cream with salt and pepper and let it set for 5-6 minutes. When ready add the aubergine purée. Stir well. Serve the aubergine purée and pour the sauce on the meat.
Neske Parastatidh Dimitra

Ingredients:
700 gr of mince meat
2 slices of bread (leftover)
½ teaspoon of oregano
Mint (chopped)
6 onions
2 cups of yoghurt
3 eggs
3 teaspoons of vinegar
1 cup of oil
Salt, pepper
Preparation:
Clean and chop the onions. In 2 glasses of water boil the onions for 5 minutes seasoning with salt. Strain and place on a refractory cooking pan. Add half of the oil, salt and pepper. Soak the bread in water, squeeze the water out and mix the bread with the mince meat in a bowl. Add the oregano, mint, salt, pepper, a tablespoon of oil and knead the mixture forming small ball shapes. Place on top of the onions and cook at 180 C for 45 minutes. Beat the eggs; slowly add the yoghurt and vinegar. Take the pan out of the oven and slowly pour the mixture, cook for another 10 minutes until the sauce thickens. Let it cool and then serve.

Ingredients:
2 kilos of medium sized courgettes
150 gr of mince meat (beef)
1 cup of rice
1 bunch of parsley and dill, chopped
3 onions chopped
1 cup of olive oil
2 eggs
1 lemon
Salt, Pepper
Preparation:
Wash the courgettes, slice their edges off, empty the inside part lengthwise and let them strain. To prepare the stuffing, sauté the onions in olive oil, add the mince meat and fennel, parsley and finally season with salt and pepper. Take off from stove and add the rice, stir and then fill the courgettes with the mixture. In a large pot pour 3 glasses of water and 2 tablespoons of oil, then place the courgettes standing up and boil at low temperature for 40 minutes. For the egg and lemon sauce, beat the eggs on a plate with a spoon and add the lemon juice and some gravy from the pot. Pour on the courgettes and serve.