Deviled Eggs with Hummus

Remove eggs yolks from eggs and discard or save to make traditional deviled eggs for a variety. With a pastry bag (or freezer bag with corner cut off), pipe hummus on egg halves. Served chilled.

Carpaccio

Slice the filet into the thinnest cuts possible and put on a plate. On these, pour the olive oil and balsamic vinegar so that they cover the slices. Spread the coarse salt and black pepper over the meat. Spread the basil strips last

Feta Cheese Dip

Crumble and mash feta cheese with a fork with oils and lemon juice until smooth and creamy. Serve with toasted pita wedges or crackers. Try adding a teaspoon of dill, oregano, garlic powder, zatar or another herb or spice.

Fried Mozzarella Sticks

Soak the Mozzarella slices in milk for an hour. Strain the milk and flour the mozzarella. Beat the eggs together with the salt and the tarragon. Roll the Mozzarella pieces in the egg mixture and then in the bread crumb mixture.

Kibbeh

Take an egg sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball.

Labane

Line a large bowl with a double layer of sterilized muslin, leaving plenty of material overlapping the sides. Pour in the yoghurt mixture. Tie the ends of the muslin together and secure with a string. Hang it up over the bowl.

Mamaliga

Place the cornmeal in a bowl and stir in 2 cups cold water. Mash any lumps with the side of a wooden spoon. In a large heavy saucepan, bring 4 cups water and salt to a boil.