From Naples, Florida: Savor the Authentic with Old World Market

If you love stuffed grape leaves with rice or rice and meat, you're going love these too. Ingredients: 1/2 cup lentil, rinsed 2/3 cup bulgur 1 large onion, chopped fine 1/3 cup fresh mint, chopped 1 tbsp dried savory 1 tbsp + 1/4 cup lemon juice extra virgin olive oil 1 jar grape leaves, drained, stems cut off if needed salt and pepper to taste Cook the lentils until tender, drain well. In a small bowl pour boiling water over bulgur and soak for about 30-40 min. Drain well. In large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and cook, stirring often, until soft, about 3-5 minutes. I a large bowl combine lentils, bulgur, mint, savory, cooked onion, 1 tbsp lemon juice, salt and pepper to taste. To fill grape leaves: Place one leaf flat on work surface with veins facing upward. Place 1 tbsp filling in the middle of leaf and fold stem end of leaf up over filling, then fold in sides of leaf over filling and roll up leaf tight...

Moussaka is a traditional Balkan casserole. There are lots of variations of the basic recipe.  In Bulgaria the most popular version is made of ground meat, potatoes and yogurt and eggs layer on top. It is simple and yet rich in taste. Ingredients: 1 lb ground meat (pork, beef or mixed) 1 tomato, chopped 2 lb potatoes, peeled and cut into cubes 1 onion, chopped 1 1/2 tbsp paprika 1-2 tbsp olive oil 2 eggs 1 1/2 cups plain yogurt 1 tbsp flour chubritsa (savory) to taste salt and pepper to taste In a saucepan heat the olive oil and add ground meat and chopped onion, paprika, chubritsa, salt and pepper and cook until meat gets brown. preheat the oven to 420F. Combine the meat mixture, chopped potatoes and tomato in a 9x11 baking pan. Add water, covering half of the dish. Bake for about 50-60 min. or until potatoes are ready, stirring occasionally.   Beat the eggs, yogurt and flour together. Pour it evenly over the dish and b...