Menu Items, Expanded Recipes and Descriptions

Salachat Chatzilim (Cappdocian Eggplant Salad)

Ingredients:
2 pounds eggplant
1 tablespoon garlic, minced
1/2 teaspoon cumin, powdered
1/4 cup fruit olive oil
1 large lemon
or
2 limes
1/2 cup parsley, chopped
1/2 cup onions, finely diced
1/4 teaspoon red pepper flakes

Directions:
Char the eggplants or, if you don't have small ones, cut larger ones into 2 or 3 inch pieces. Then, get rid
of the skin and mash the pulp with the rest of the ingredients, adding the oil last when the heat has died
down. Refrigerate to let the flavors meld. This makes a good spread, dip, or relish
Calories 77 Fat 6.9 g Fiber 2.7 g.
This recipe for Salachat Chatzilim (Eggplant Salad) serves/makes 8
http://www.cdkitchen.com/recipes/recs/123/Salachat_Chatzilim_Eggplant_Salad13254.shtml

Leek

Steamed leeks, cooled, shredded and tossed with a pungent vinaigrette, salt and crushed pepper

Tuna with Boiled Egg

Tuna boats: tuna dressed with lemon served on romaine leaves with boiled egg garnish

Catillus Ornatus (Seasoned Fritters)

Ingredients:
1 lettuce or large endive
5 fl oz red wine
1 oz lard or vegetable fat
10 oz spelt flour
cracked black pepper
oil for frying

Directions:
Puree the lettuce with the wine and fat. Add the flour and process until a soft dough forms. Season with
plenty of black pepper. Roll to a very thin sheet and cut out fritters using a pastry cutter or make strips,
as you prefer. Fry then drain on paper. Season again generously with black pepper and serve
recipe derived from Grant (pp.66-67)

Patella with Broccoli

Broccoli with Olives
Cut broccoli into florets and fry in oil with garlic. Add some black olives and a small amount of wine
(White?), cover, and stew in the juices until broccoli is tender. (Recipe derived from Apicius' recipes
for cabbage and Faas' suggestions (p.233))
**”patella” here simply means “dish”

White Puls with Sausage

Prepare pearled spelt into a porridge, adding a mixture of shredded hard cheeses at end of cooking (as
for maize polenta) and serve with small, boiled chicken sausages.

Marinated Pork Roast

Marinate pork loins then roast on grill. Serve sliced into medallions.

Roast Venison Haunches with Sauce

Marinate the whole, de-boned venison haunches then roast on spits over a fire. Present on large platters
then carve and serve to tables.

Green Beans with Bacon

Fresh green beans are steamed with finely chopped onions, garlic powder, and crumbled cooked bacon.
Salt and pepper added while cooking.

Raisins, Pears and Chestnuts

Fresh pears, home dried raisins and warm roasted chestnuts are served on platters.

Priapus Pastries (maybe....

Spelt pastry dough made using lard is shaped around a small “tube” of soft cheese. These are baked and
brushed with honey. Serve warm
**Priapus was the god of garden plants, fruit trees and fertility, often saluted during the dessert course
of a meal. Statues made of pastry would depict him with his apron lifted and huge phallus extended to
support the apron full of fruits. (see figure 2.16 in Faas, p.82)