Vegetable beef

Ground beef - • large potatoes, sliced • zucchini, sliced • eggplants, sliced (if you don’t like eggplant, use mushrooms instead) • Olive oil • Béchamel sauce -

beef • zucchinis, sliced • carrot, sliced • onion, finely chopped • potatoes, cut into wedges • Salt, pepper • ground cinnamon • ground cloves • garlic powder • bay leaves • olive oil • tomato sauce •

boneless beef steaks • tomato pesto with basil • honey mustard • olive oil • Dried herbs • Ground nutmeg • Salt and pepper • Mixed frozen vegetables, boiled or sautéed

beef in very small pieces • chicken pieces • large carrots • large potatoes, diced • medium sweet potato, diced • little parsley, dill, celery • eggs and • lemons for the avgolemono • vegetable bouillon cubes • rice or bulgur (about 100 grams) • water • Salt and pepper to taste

eggplants • zucchinis • potatoes • ground beef (1 kg) • yellow onion • green onions • garlic clove • tomatoes, pureed • Salt, pepper • olive oil (50 ml) • For the béchamel sauce • milk (1 liter) •

🍆2 eggplants cut lengthwise for stuffing • grated kefalotyri cheese • ground beef • little finely chopped parsley • little fresh finely chopped mint • 🍅1 tomato sliced to place on top of the filling • 🍅1 tomato juiced for the ground beef • onion finely chopped for our ground beef • Salt and pepper to taste • little oil (to brush our cut 🍆 eggplants) • little olive oil to add to our ground beef

beef (about 300 grams) • little flour • little oil • small eggplants • onion • large sweet potato • garlic • tomato sauce • wine • spetsieriko (see recipe story) • salt

bell peppers for stuffing • ripe tomatoes for stuffing • short-grain rice (glacé or Carolina) • ground beef or mixed (beef-pork) • onions, finely chopped • garlic, finely chopped • medium carrot, grated • potatoes, cut into pieces • tomato juice • olive oil • parsley, finely chopped • Salt, pepper •

medium potatoes • large eggplants • medium zucchinis • Salt, pepper • Olive oil • Some breadcrumbs • ground beef or mixed • Olive oil • onion, finely chopped • garlic cloves • green bell pepper, finely chopped • small glass red wine •

ground beef • onion, finely chopped • green onions, finely chopped • medium carrots, grated • parsley, finely chopped • dill, finely chopped • Carolina or brown rice • ground cumin • olive oil • Salt and freshly ground pepper • cabbage, finely chopped • large carrot, diced •

ground beef (500 grams) • large yellow onions, diced • Carolina rice (about 130 grams) • fresh parsley, chopped • Salt and black pepper • tomatoes, grated (some for the filling and some for topping in the pot) • little hot pepper (optional), for topping the cabbage rolls as they cook • olive oil for the filling (60-75 ml) • water (60 ml) for the filling, to keep the mixture fluffy • olive oil (60-90 ml) plus 1-2 tablespoons vegetable shortening (such as Crisco), for drizzling over the rolls as they cook • medium head of cabbage, core removed, leaves separated and blanched, then drained

Medium-sized zucchinis - about 10-12 - enough to cover the bottom of a large pot • ground beef (about 500 grams) • heaping tablespoons rice - I use this amount, but you can add more if you like • Butter - 1/2 cup (about 100 grams), I use fresh • large onion, finely chopped • Dill - finely chopped • Salt • Pepper • egg yolks for the egg-lemon sauce • lemon, depending on taste, I use half • Yogurt for serving

large eggplants • ground beef (I prefer chuck) • onion • garlic • large ripe tomato • salt, paprika, whole allspice • olive oil • milk (about 500 ml) • butter (about 50 grams) • flour (about 50 grams) • salt • egg yolks •

black cabbage • ground beef (about 250 grams) • Carolina rice (20 tablespoons) • onion • dill • parsley • tomato paste • grated tomatoes (or tomato sauce) • Salt, pepper, oregano, paprika to taste • Juice of 1/2 lemon

ground pork (500 grams) • ground beef (500 grams) • medium yellow onions, pureed • medium carrot • garlic, grated • ripe tomato, grated • bacon slices (400 grams) • parsley, finely chopped • dill, finely chopped • medium white cabbages • short-grain rice (about 500 grams) • olive oil (150 grams) •

beef (500 grams) • yellow onion • green onions • red bell pepper • baby carrots • frozen peas (500 grams) • Olive oil • Salt, pepper, sweet paprika, turmeric

cabbage • ground beef (500 grams) • small onion, finely chopped • carrot, finely chopped • parsley, finely chopped • dried mint • rice (about 200 grams) • olive oil • Salt, pepper, paprika, turmeric • chicken bouillon cube • egg, at room temperature • Juice of 1 lemon, at room temperature

large head of tender cabbage, about 4 1/2 lbs (2 kg) • ground beef (600-650 grams), preferably from the flank • medium onions, finely chopped • medium carrots, finely grated • finely chopped parsley (about 15 grams) • finely chopped dill (about 10 grams) • tomato juice (about 80 ml) • Carolina rice (about 100 grams) • Salt and pepper, to taste • olive oil (about 60 ml) • cooking liquid from the pot, or as much as you have, topped up with water if needed, in which 2 beef bouillon cubes are dissolved (about 600 ml) • eggs •

–1.5 lbs beef, thinly sliced into strips (600–700 grams) • baking soda • water • cornstarch • olive oil or other vegetable oil • oyster sauce • chicken broth (or dissolve 1/2 bouillon cube in 2/3 cup hot water) (about 160 ml) • white or brown sugar • soy sauce • oyster sauce • molasses • olive oil or sesame oil •