• 3 pounds baby spinach
• 2 eggs, beaten
• 1 handful, grated parmesan
• 2 ounces breadcrumbs
• Oil for frying
• Salt and pepper

DIRECTIONS

1. Boil the spinach for 5 minutes and drain well, pressing the water out with you hand or with the back of a spoon. Using a sharp knife chop the drained spinach.
2. In a bowl – mix chopped spinach with Parmesan, eggs, salt, pepper and breadcrumbs. When all the ingredients are combined shape the mixture into ½ inch balls. Press the spinach balls between your palms and deep fry in hot oil on both sides. Drain on paper towel and serve warm.

Romama’s Note: You may use 3 10-oz packages of frozen spinach for the Spinach Balls. You just thaw, drain and proceed with the recipe.

Related recipes:

1. Spinach Pie or (The Greek Spanakopita)
2. Tagliatelle with Spinach and Cheese
3. Stuffed Lettuce Wraps

• 2 matzot broken into bite sized pieces
• 6 glasses chicken broth
• 1 egg yolk
• ¼ cup lemon juice
• 2 tablespoons olive oil
• Salt and pepper

DIRECTIONS

1. In a casserole – bring chicken broth to boil. Add matzot pieces, salt and pepper, olive oil and cook for 10 minutes.
2. Beat egg yolk with lemon juice and gradually whisk in some hot chicken broth. When the egg mixture is warm pour it back into the soup. Stir continuously for 2-3 minutes to avoid egg curdling, over medium heat.
3. Remove from heat and let stand for 10 minutes.

Romama’s Note: Serve the Matzo Ball Soup while still hot.

Related recipes:

1. Fish Fillets in Matzo Walnut Sauce (Pesche en Salsa)
2. Bumuelos or Bunuelos
3. Oven Baked Mushroom Risotto

• 1 pounds trout fillets
• 1 egg, beaten
• 3 matzot, moistened and cut in small chunks
• ½ cup water
• Oil for frying
• Salt and pepper
• ½ cup matzo meal, to coat the fish fillets
• Vinegar
• ½ cup walnuts, chopped

DIRECTIONS

1. Season the fish fillets with salt and pepper. Dip the fillets in the beaten egg and then firmly press in the matzo meal to fully coat.
2. Heat oil in a frying pan and fry the fillets until golden brown on both sides. Place the fried fillets in a glass or ceramic baking dish.
3. Keep 3 tablespoons of the oil in the frying pan and add the water. Bring to boil and add the matzo chunks. Let boil for almost 10 minutes until the sauce thickens. Season with salt and pepper and add the walnuts and vinegar. Mix well and pour the sauce over the fish fillets. Let stand for 10 minutes to allow all flavor to combine.

Romama’s Note: The Fish Fillets in Matzo-Walnut Sauce can be served either warm or cold.

Related recipes:

1. Fish in Tomato Sauce
2. Oven Baked Cod Fillets with Potatoes
3. Fish A La Orange

For the dough:

• 1 glass corn oil
• 1 glass water
• 1 glass parmesan, grated
• 2 pounds all purpose flour
• Salt

For the filling:

• 2 potatoes, boiled and peeled and mashed
• 3 eggs, beaten
• 1 pound feta cheese, crumbled
• 4 ounces margarine
• ½ cup whole milk

DIRECTIONS

1. Preheat the oven to 350 degrees F.
2. In a casserole add the water and bring to boil. Remove from heat and stir in the oil and grated parmesan. Gradually fold in the flour until a soft dough is formed (you may use a little more or a little less flour). Cover the dough and let stand for 30 minutes.
3. Prepare the filling by mixing mashed potatoes, eggs, feta cheese, margarine and milk.
4. Separate the dough into 2 pieces and roll out both on a floured working surface. Oil a baking dish and lay the first dough. Evenly spread the potato filling and cover with the second dough. Press the bottom and the covering layer of dough all around the sides to seal. Prick with a fork several times over the pie to allow steam to escape while baking.
5. Bake for 1 hour until golden brown.

Romama’s Note: Using the same dough recipe, you can also make boreks or any small pie with the potato filling.

Related recipes:

1. Tiropitakia – Cheese Pie Triangles
2. Lamb Pie
3. Spinach Pie or (The Greek Spanakopita)

For the batter:

• 6 matzot
• 6 eggs
• A pinch of salt
• Zest of an orange
• 1 tablespoon sugar
• Milk to soak the matzot
• Oil for frying

For the syrup:

• 2 cups sugar
• 1 cup honey
• 1 cup water
• Zest and juice of half an orange
• 1 teaspoon lemon juice

DIRECTIONS

1. Soak the matzot in milk. Let them soak for 2 minutes, and then squeeze out the milk and place in a food processor or blender. Pulse adding 1 egg at a time. Add all the remaining ingredients and stir to combine well. Let the batter rest for 15-20 minutes.
2. In a deep pot – heat oil until hot. Using two tablespoons, take 1 tablespoon of the batter and gently slide into hot oil with the help of the other tablespoon to push. Fry turning the buñuelos frequently during cooking. When they are nicely golden, remove from the pot and drain on paper towel.
3. In a sauce pan – add water, sugar and honey. When it start boiling add the remaining ingredients. When the syrup slightly thickens, remove from heat and let cool.
4. Once the syrup has cooled, pour over the buñuelos and serve.

Romama’s Note: You can also garnish the Buñuelos with slivered almonds and cinnamon!

Related recipes:

1. Granny’s Oranges
2. Homemade Crepes
3. Easy Cherry Pie

• 4 large lettuces, leaves separated
• 1 pound minced beef
• 1 onion, chopped
• 2 eggs, beaten
• 2 scallions, sliced
• ¼ cup lemon juice
• Oil for frying
• ½ cup olive oil
• Salt and Pepper

DIRECTIONS

1. Wash lettuce leaves well under running water and then soak in salted water for 30 minutes.
2. Boil water in a pot and blanch lettuce leaves till almost cooked but still retain their fresh green color. Let drain. Remove the hard vein from each leave until 2 inches below the top of each leaf. Cut the hard veins in pieces, boil to soften and set aside for later.
3. In a bowl – mix the minced meat, salt and pepper, onion, 1 tablespoon olive oil, 1 egg and knead with wet hands until well combined. Refrigerate for 20-30 minutes.
4. Spread lettuce leaves (one by one for the bigger leaves – 2 or 3 together for the smaller ones). Place a quantity equal to a walnut on each leaf near the stem and carefully roll it up starting from the stem, tucking the sides in to form a tight packet. Press each packet in your in your hands to flatten and remove any excess liquid. Dip each packet into the beaten egg and fry on both sides until golden brown.
5. In a deep skillet – cover the bottom with the earlier removed veins, chopped scallions and arrange the lettuce packets over. Add the olive oil, salt and pepper, lemon juice and let simmer until soft.

Romama’s Note: Serve the Stuffed Lettuce Wraps warm or at room temperature.

Related recipes:

1. Ground Beef Stuffed Onions
2. Rice Stuffed Vegetables
3. Meat and Egg Stuffed Picnic Bread

• 6 oranges, washed and carefully peeled
• 2 ½ cups sugar
• 4 tablespoons any orange liqueur (Grand Marnier)

DIRECTIONS

1. Cut the peels of 4 oranges into thin strips. Place the strips in a pot with cold water. Bring to a boil and cook for 2 minutes. Drain. Repeat 2 more times. Rinse with cold water and pat dry.
2. Arrange whole oranges (almost touching) in a pot. Add sugar and ½ liter water. Place a plate over the oranges to hold them securely while cooking. Coon in very low heat for 45 minutes. Remove from heat and let cool in the syrup.
3. Using a slotted spoon remove oranges from the syrup and place in a serving bowl.
4. Add liqueur in the syrup and orange strips. Bring to a boil and let cook for 3-4 minutes. Pour the syrup over the whole oranges and refrigerate. Turn oranges occasionally.

Romama’s Note: Serve the Granny’s Oranges sliced or whole with knife and fork.

Related recipes:

1. Orange Mousse in Orange Cups
2. Bumuelos or Bunuelos
3. Banana Crepes

• 1 pound of medium size butter beans, presoaked for at least 5 hours
• 2 onions, grated
• ½ cup of olive oil
• 1 8oz can of crushed tomatoes or tomato juice
• 4 Italian sausages or salchichas (beef sausages)
• Salt and pepper

DIRECTIONS

1. Rinse and drain soaked butter beans. In a pot, add 3 quarts of water and beans. Bring to boil and cook for 15 minutes. Then drain.
2. In the same pot, add olive oil and onion. Heat the pot over medium heat and sauté onion until golden brown. Add beans and cover with hot water. Stir in tomato juice. Cook until beans are tender. If there is still too much coater in the pot, cook for a few minutes longer. Add salt and pepper.
3. Cut each sausage into three pieces and fry until lightly browned. Ten minutes before you remove the butter beans from heat, add sausages and let them cook together.

Romama’s Note: You can cook butter beans without any tomato juice or chopped tomatoes. In this case, the butter beans will have a stronger taste of sausage.

Romama’s 2^nd Note: In case you use chopped tomatoes instead of tomato juice, allow a few minutes before cooking the tomatoes, after having sautéed the onion and before adding the beans with the hot water.

Related recipes:

1. Butter Beans and Tuna Salad
2. Bean Salad or Salata De Fijon or Piaz
3. Okra With Chicken Drumsticks

• 2 pounds of frozen okra, preferably baby okra
• 6 chicken drumsticks
• 1 ½ concentrated tomato juice or chopped tomatoes
• 1 large onion, chopped
• 1/3 olive oil
• Salt and pepper
• ½ cup parsley, chopped

DIRECTIONS

1. Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken drumsticks with salt and pepper. Add onion and chicken to skillet and cook until onion softened and chicken browned on both sides.
2. Add tomato juice, cover the skillet, lower the heat and cook for 15 minutes until chicken is almost done.
3. Add okra with some parsley, and season with some more salt and pepper. Gently stir once or twice, to combine the okra with the tomato sauce and chicken. Cover the skillet and let cook on medium –low heat for 30 minutes. Do not stir while cooking – just shake the skillet occasionally until the okra is tender. Add some water if needed. Do not overcook, as the okra should remain separate and not mushy.

Romama’s Note: Serve warm or at room temperature!

Related recipes:

1. Oven Fried Chicken Breasts (a kid’s favorite)
2. Chicken Breasts Baked in Half-Moon Parchment Packets
3. White Beans and Sausage or Fijon Kon Salchichas