a

cleaned quartered the onions and put the juice in a bowl and add olive oil, milk and pepper to form a marinade cut the lamb meat in chunks and put in the marinade

cut the tomatoes into 4 cut the green peppers in 3 cm pieces on each skewer put pieces of meat tomatoes and peppers and grill both sides serve with fried potatoes or pilaf

SWEETS

RECIPE OF THE WEEK

TURKISH CUISINE

General information

ABC

SWONING IMAM

10 eggplants medium

6 onions medium

6 tomatoes

1 cup olive oil

1 tbls sugar

6 cloves garlic

1 bunch parsley

1 lemon squeezed

2 cups water

to put the eggplants in plenty of water 1 tabel spoon salt

cut off the stems of the eggplants and peel in strips. Saute eggplants in salad oil until golden brown. Split open eggplants lenghtways leaving both ends uncut place then side by side in a single layer open sides up in a shallow and large saucepan set aside saute onions in 1/2 cup oil until they are soft and golden brown. Add tomatoes garlic parsley and salt. Simmer for 15 minutes remove from heat stuff the eggplants with this mixture

Add 1/2 cup olive oil sugar salt and water cover and cook over medium heat for about an hour until the eggplants are tender. Transfer gently to a serving platter SERVE COLD