This is a favorite dish of mine, which my mother made regularly and now I continue the tradition.Can be eaten with sauce or without it.
2 big mackerels/for 4 people/
4-5 whole garlic cloves
5-6 grains of black pepper
5-6 tbsp. oil
salt 2 sprigs parsley
Washed/cleaned mackerel rubbed a bit of salt. Put in buttered baking dish, pour the grated tomatoes, add the garlic, bayleaf and black pepper. Salt,sprinkle with oil and bake in a moderate oven for about 30 minutes. Once done sprinkle with chopped parsley.
I can say that for me is the most rapid cooked “dish”, today I offer the recipe with a little supplement Pour oil to cover bottom of skillet, warm it up well and from low break the eggs. Once the egg whites starting to gray sprinkle with hot oil where the eggs are frying with a spoon till fried on the upper side. How much time you will do this depends on how you like your eggs yolks-runny or hard. Check how the yolk hardens and when they are done to your liking, remove them with a grid spoon and put it in a dish. Usually for one serving is enough 3 eggs. Immediately salt them slightly, grate cheese/feta cheese or both on top of them not bad, paprika or other seasoning of your choice. Serve them with a salad or some sausage, or just plane.
To start the year with a classic dish-the “TASS” kebab. In principle it is prepared from veal (as I do in this case) but can be cooked with pork. Doesn’t take long for its preparation, making it very practical.
300 ml tomato juice
1 onion salt
The meat is cut into small pieces and put in a saucepan. Stew over in its own juice until grey/white calour and add 3-4 tbsp oil. Pour 2-3 glasses of water and stew until soft/can take 2-3 hours depending on the meat.
Further, I can make it in two ways, depending on the time you have. Fastest/lazy/option: later added other products, such as chopped finely onion and poured the red wine/2tbsp./ If you need to add more water and make it thicker can add 2tbsp of flour diluted in cold water. The slow option: in a pan 2-3 tbsp oil FRY 3-4 tbsp flour stirring constantly add the paprika. Dilute with meat broth and tomato juice, and leave it to slowly cook with occasional stirring.
Served with a side of boiled rice.