8-10

1 , ,
1
3

( )

250
3
1
4-5
1
1

, ,
.
6-7 . 1
.

, , , . 15-20
.
180 .
, , ,
, 2-3 , ,
, 1-2
. ( )

500 .

500 .

2-3

1/4

1/2

1 1/2

1/2

:
: /grill
: , , ,

:
(0 )
:
(0 )
: -(0 )
M: -(0 )

:
1.

180 8 10
. .

2.

, ,
.

3.

.
2 .

4.

, ,
( .
).

. !

syntageskamomata, 26.03.15

 :
syntageskamomata
96
97

M:

700

300

:
: /grill
:
:
: ,

:
(0 )

:
(0 )

: -(0 )
M: -(0 )

:
1.

,
10'.

2.
3.

1 .
, .
(, ) , .

4.

: .

5.

: , .

B:

zeta_a, 21.10.10

13

.
, .
.
,
, .
, . ,
,
. ,
- ,
? , ,
,
.

 :
zeta_a
3
3

M:

500 600 .

1 ( )

2-3 ( )

( )

2- 3

2 1

( 200 )

4-6

: ,
: , ,
:
: , , , , ,
: 4-6

:
(1 )

:
(1 )

: 90'(1 )
M: 45'(1 )

 :
1.

, , , , , ,
. .
, , .

2.

,
.

3.

45-50 , ,
.

4.

.
, .
, ,
. , , , ,
20- 30 .

5.
6.

.
,
.
.

7.

,
,
.

. .

, , ,
, ,

600 gr

200 gr

100 gr

100 gr

10 gr (1 )

10 gr (1 )

10 gr

10 gr

70 gr

1 ()

1 ()

:
,
.
, , ,
.
.
.
(
) ().

400 .

300 .

2 ,

1 ..

1 ..

2 ..

2-3

, - -
(, , )
2

1
3

,

4

20
5

, ,

800

200

2 .

1/2

1/2

1 .

1 .

, , , ,
, , ,
. .
15-20 180 .
.

To
Send it
Print it

Share it

250 .
250 .
1
2
1 .
2 .
1/2 .
1 .
1/2 .
1/2 .
1/2
1 .
1/2 .
1/2 .
:


,
. . ,
.
.

.
.
.
(
) .
. , ,
.
.

250 .
250 .
1
2
1 .
2 .
1/2 .
1 .
1/2 .
1/2 .
1/2
1 .
1/2 .
1/2 .
:

 , .
;

250 .
250 .
1
2
1 .
2 .
1/2 .
1 .
1/2 .
1/2 .
1/2
1 .
1/2 .
1/2 .

,
. .
, .
.

.

.
.
( )
.
. , , .

.

: ,,
: 10 : 10 - 15

500

200

3 - 4

1/2

- -

2 .
, .
(
). ,
.
, . ,
.
*
, 150 , 1 ,
, .

: , Styling: Elena Jeffrey, Food styling: - , :

 4
10
10-15

-800 .

-1
-2 (
)
-2 .
-
-,

E
B ( )
. , , . Z
10 , . T
.
.
. 4-5
.
, .

!

. !

500

1/3

1/2

1/3

20 ml

25

1/2

500

.
1.
, ,
.


.
15
.

.
2 .

 . ,
2 .

200 .

200 .

200 .

100 .

10 . ,

125 . , ,

4 . ,

3 .

2 . ,

20 .

15 . ,

7 .

10 . ,

250 .

15 .

15 . ,

.
50 ., .
.
,
. , 180 C.

.

.

: 18 Feb, 2014 9:45 am

.


. ,

 . : 15 :
:1 : : 20 :
, , ,
. .
.
1 . .

.
. 6-8 .
.
. : 6 500 .
500 .
2 1 (
) 3 . . 2/3
( ) ,
www.life2day.gr: http://www.life2day.gr/2014/02/sintagi-tis-imeras-kempapparadosiaka-sto-gkril/

500 .

1 ..

1 ..

1 ..

1 ..

1 ..

1..

200

500 . ( )
1
..
1 ..
1 ,
1 ..
..

1
.
1 ..
..
10
()

1.
.
.
.
1 .

2. 6 . 6 . 6
.
.
( ).
.

3. 4 .
.

4. : ,
.
. ,
, , .

5. .
.

6
15
8
,
.

 .


,
,
.

, .
7-10
.

.

.
BBQ
.
7 -8
500 ( )
1
50ml
3

1/2

.

.

, .
10 (
).
2 .
.
2,5 3 10-12
.

 ( 30
) .
BBQ (200 )
10 .

10
.

10 .
,

.


chutney .

.
&
102.
, ,
,

BBQ
Gril

30.
1 . ( )
1 . ,
1 .

4
1 -, 1 ,

:
,
.
,
.
.
.
20
.

. ,
, .

SPICED LAMB KEBABS

APRIL 13, 2009


Landon Nordeman
SPICED LAMB KEBABS
Wide, flat metal skewers are ideal for grilling this style of ground-meat kebab.
The spiced meat mixture can also be formed into patties if you don't have
skewers.
See the recipe for Spiced Lamb Kebabs

Landon Nordeman
SPICED LAMB KEBABS
Wide, flat metal skewers are ideal for grilling this style of ground-meat kebab.
The spiced meat mixture can also be formed into patties if you don't have
skewers.
See the recipe for Spiced Lamb Kebabs

Landon Nordeman
SPICED LAMB KEBABS
Wide, flat metal skewers are ideal for grilling this style of ground-meat kebab.
The spiced meat mixture can also be formed into patties if you don't have
skewers.
See the recipe for Spiced Lamb Kebabs
Wide, flat metal skewers are ideal for grilling this style of ground-meat kebab. The spiced
meat mixture can also be formed into patties if you don't have skewers.

SERVES 4

Ingredients
1 12 lb. ground lamb
6 tbsp. grated onion
2 tbsp. extra-virgin olive oil
4 tbsp. dried ground aleppo pepper or paprika
1 tbsp. kosher salt
2 tsp. ground cumin
2 tsp. dried oregano leaves
2 tsp. dried mint leaves, crumbled with your fingers
1 tsp. freshly ground black pepper

Instructions
Combine lamb and onion in a large bowl; set aside. Heat oil in a 10" skillet over
medium-high heat. Add aleppo pepper, salt, cumin, oregano, mint, and pepper
and cook, stirring constantly, until fragrant, about 45 seconds. Pour the spice
mixture over the reserved lamb mixture and mix thoroughly with your hands.
Divide lamb mixture into 4 portions and roll each into a thin cylinder about 10"
long and 1" thick. Slide a flat metal skewer (see page 100) into each cylinder and

press the meat around the skewer. Transfer skewers to a parchment-lined baking
sheet and refrigerate for 30 minutes to firm up.
Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to
medium-high (alternatively, heat broiler and position rack 7" from heating
element). Grill or broil the kebabs, turning once, until browned and nicely charred
on the outside and medium on the inside, about 4 minutes per side.

Middle Eastern Chicken Kebabs

By Jennifer Segal
Servings: 4-6
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes, plus 8 hours to marinate

Ingredients

1 cup plain whole milk Greek yogurt

2 tablespoons olive oil
2 teaspoons paprika
1/2 teaspoon cumin
1/8 teaspoon cinnamon
1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don't like
heat)
Zest from one lemon
2 tablespoons freshly squeezed lemon juice, from one lemon
1-3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 garlic cloves, minced
2-1/2 pounds boneless skinless chicken thighs (or 2 pounds boneless skinless
chicken breasts), trimmed of any excess fat and cut into large bite-sized pieces
1 large red onion, cut into wedges
Vegetable oil, for greasing the grill

Instructions
1.

In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red
pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.

2.

Thread the chicken onto metal skewers, folding if the pieces are long and thin,
alternating occasionally with the red onions. Be sure not to cram the skewers. (Note:
You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with
aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and
refrigerate at least eight hours or overnight.

3.

Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of
paper towels in vegetable oil and, using tongs, carefully rub over the grates several
times until glossy and coated. Grill the chicken kebabs until golden brown and cooked
through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a
platter and serve.

Nutrition Information
Powered by

Per serving (6 servings)

Calories:350

Fat:15g

Saturated fat:3g

Carbohydrates:6g

Sugar:3g

Fiber:1g

Protein:41g

Sodium:871mg

Cholesterol:186mg

Middle Eastern Chicken Kebabs

By Jennifer Segal
Servings: 4-6
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes, plus 8 hours to marinate

Ingredients

1 cup plain whole milk Greek yogurt

2 tablespoons olive oil

2 teaspoons paprika
1/2 teaspoon cumin
1/8 teaspoon cinnamon
1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don't like
heat)
Zest from one lemon
2 tablespoons freshly squeezed lemon juice, from one lemon
1-3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 garlic cloves, minced
2-1/2 pounds boneless skinless chicken thighs (or 2 pounds boneless skinless
chicken breasts), trimmed of any excess fat and cut into large bite-sized pieces
1 large red onion, cut into wedges
Vegetable oil, for greasing the grill

Instructions
1.

In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red
pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.

2.

Thread the chicken onto metal skewers, folding if the pieces are long and thin,
alternating occasionally with the red onions. Be sure not to cram the skewers. (Note:
You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with
aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and
refrigerate at least eight hours or overnight.

3.

Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of
paper towels in vegetable oil and, using tongs, carefully rub over the grates several
times until glossy and coated. Grill the chicken kebabs until golden brown and cooked
through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a
platter and serve.

Nutrition Information
Powered by

Per serving (6 servings)

Calories:350

Fat:15g

Saturated fat:3g

Carbohydrates:6g

Sugar:3g

Fiber:1g

Protein:41g

Sodium:871mg

Cholesterol:186mg

Authentic Turkish doner kebab

Ingredients
Serves: 4
1 teaspoon plain flour
1 teaspoon dried oregano
1/2 teaspoon dried Italian herbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
500g minced lamb

Preheat the oven to 180 C / Gas 4.

In a large bowl, combine flour, oregano, Italian herbs, garlic powder, onion powder,
Cayenne pepper, salt and black pepper.

Add the minced lamb and thoroughly mix through all dry ingredients.
Using a kneading method for around 3 minutes will ensure the lamb is
smooth and all dry ingredients are evenly combined.

Shape
on a

the seasoned minced lamb & place into a loaf tin and place
baking tray.

Bake in
Turn the loaf half way

the oven for around 1 hour 20 minutes.

through cooking time to ensure even
browning.

Once cooked, wrap kebab meat in foil and allow to rest for 10 minutes.
Slice the doner kebab meat as thinly as possible and serve with
warmed pitta bread and salad.

Serving suggestion
Serve with warmed (lightly toasted) pitta bread. Chilli sauce and a salad of shredded cabbage,
carrot, onion and sliced cucumber.

Freezing tip
Great to make in advance, slice and freeze.

Other ideas
Also great to add as a topping for pizzas.

Tip
I use the loaf tin liners that can be purchased from the pound shop (please see pic). They're
great for preventing the lamb sticking to the tin and are also great to catch all the grease while
cooking. I use 2 liners and use the 2nd liner half way through cooking.

How to Make Adana Kebab

Community Q&A

Adana Kebab is spicy minced meat from Turkey named after Adana, the fifth largest city
in Turkey. It is originally known as kyma (keema) kebab (minced meat kebab) or simply
as kyma in Adana. The word kabab ( )is ultimately from Arabic or Persian but
originally meant fried meat, not grilled meat. Many people are more familiar with a i
(pronounced shish) kebab, as i means skewer, but this recipe does not require
skewers, although traditionally a wide skewer that is 3 feet (0.9 m) long (80-90 cm) and
about an inch wide (2.0-2.5 cm) can be used, if desired. Usually ayran (a diluted yogurt
drink), or algam (turnip juice), is served as a beverage with it. However, raki, (anise
based Turkish hard liquor drink), is frequently served. An alternative is to serve it as a roll
(drm also known as sokum); the meat and the vegetables are rolled in a pide bread.
This is more of a fast food type of serving although the vegetables and meat are all
prepared fresh.

Ingredients
Makes four patties which are 20 centimeter (7.9 in) x 5 cm (8" x 2").

1.

500-700g (around 1 1/4 lb) ground/minced meat; traditionally this dish is made
with lamb meat mixed with fat (preferably from the lamb tail) in proportion of 1:5; you can
also use half beef, half mutton or just beef

2.

1 onion

3.

1 red sweet pepper (or substitute dried red pepper flakes for a more traditional
and spicier variation)

4.

1/2 tbsp coriander

5.

1/2 tbsp cumin

6.

1 tbsp butter

7.

1 tbsp biber (Turkish red pepper paste)

8.

A little bit olive oil

9.

Salt and pepper

Steps
1.

1
Put the minced meat in a bowl. If you have half beef, half mutton then mix it a bit.
2.

2
Cut the butter and the onion into small pieces and add them to the minced
meat. Add also the coriander, cumin and biber.

3.

3
Cut the sweet pepper into a few big chunks and use an immersion blender to
puree the sweet pepper. If you have no immersion blender you can also cut the sweet
pepper into very small pieces.

4.

4
Add the puree to the minced meat.

5.

5
Add salt and pepper.

6.

6
Knead the minced meat.

7.

7
Divide the minced meat into four equal sized, rectangle shaped kebabs.

If you are using the long skewer, you may not need to divide the meat. You
would make a long patty to put on the skewer, as shown.

8
Cover the kebabs with olive oil.

9
Grill the kebabs in an oven, electric indoor grill or on an outdoor grill. With the
oven it takes about 15 minutes, with an electric indoor grill it takes about 5
minutes.

Turkish Lamb Kebabs

TweeterfacebookGoogle PlusRedditEmail

Chef: Chef Abdulla from Turkey

Cook Time: 30 Minutes

Chef Abdula from Turkey shows us how to make kebabs the authentic
way. Kebabs originated from the south east part of Turkey, Anatolia.

Ingredients

100 gm minced lamb (In turkey they do not use minced lamb,
they chop it fine with a knife)

1/2 tsp garam masala

Handful of basil leaves

1 tsp garlic

1 tsp paprika paste (you can use red chilly paste also)

1 tsp salt or to taste

For Lamb Kebab with Pistas:

100 gm minced lamb

Handful of pistas

Method
1.
2.
3.

Mix together the meat, garam masala, garlic, paprika and other spices.
Add salt in the end.
Now place it on the skewer and grill. (you can shape it like a seekh
kebab)

4.
For the Lamb Kebab with Pistas:
5.
Chop the pistas, add a few masalas and mix well with the meat.
6.
Put it on a skewer and grill.
7.
Note: The above two recipes are Turkish delicacies. They do not add to
many spices to the food to emphasize more on the flavor of the meat. They
serve the kebabs with a special faltbread called Lavash
Key Ingredients:

Garam masala, basil, garlic, paprika, salt, lamb

meat, pistachio
Tags: KebabsLambTurkish
This recipe for adana kofte is best if you leave the mix to marinate overnight.
SERVES
4
INGREDIENTS
300g/10oz minced beef
300g/10oz minced veal
1 small red onion, finely chopped
1 red chilli, deseeded and very finely chopped
A handful of parsley leaves, finely chopped
2 garlic cloves, finely chopped
1 tsp sumac
1 tsp paprika
1 heaped tsp Turkish chilli flakes
tbsp ground cumin
tbsp ground coriander
4 metal skewers
Lemon wedges, to serve
METHOD
Combine all the ingredients and season generously with salt and pepper. Mix well with your hands,
then divide into four and shape into long sausages around metal skewers.
Heat a griddle pan or barbecue. Grill the kebabs, turning frequently until browned and slightly charred,
about 4-6 minutes. Pull off the skewers and squeeze over lemon before serving with grilled bread.
Related Articles

Stevie Parle's favourite Turkish recipes

15 Oct 2011

Fried eggs with Turkish pepper recipe

21 Nov 2011

Stevie Parle's lahmacun recipes

05 Jun 2012
STEVIE PARLE'S TURKISH BARBECUE RECIPES
Turkish Gavurdagi salad recipe
Barbecued yogurt-marinated lamb chops recipe
Grilled quail with cinnamon and pomegranate molasses recipe
For many people, the true Zen masters of the art of barbecue are the Americans and its true that,
when it comes to low-and-slow firepit-style cooking, the Deep South is second to none. However, Im
a fan of the Mediterranean-style grill, and for me its the Turks who do this better than anyone.
Istanbul in the summer is heady with the smell of meat and fish grilling over charcoal mixed, in an
intoxicatingly exotic way, with the mingled aromas of rosewater, traffic fumes and salt spray from the
Bosporus.
For those wishing to recreate the more pleasant aspects of that atmosphere, the good news is that
Turkish-style food is incredibly easy to do and these recipes are sure to be real crowd-pleasers.
Kebabs have never really occupied the place they should in Britain. Theyre mostly thought of as a
stomach liner/booze soaker at the end of a messy night out, rather than the intricate, complex,
delicious smoky wonder that they can be, when done right.
Adana is my favourite: a spicy minced meat kebab from the south of Turkey that is traditionally made
from hand-chopped meat and tail fat from a male lamb. In its authentic form it is more than a metre
long but my simpler, more modestly proportioned version works well every time.
In Turkey, kebab aficionados will insist you hand-chop the meat, incorporating a good proportion of fat
into the mix, thus creating wonderful juicy kebabs. This is going a bit far even for me: a good, fatty,
coarse mince works well enough and this recipe is a pared-down version of the complex original.
Related Articles

Stevie Parle's favourite Turkish recipes

15 Oct 2011

Fried eggs with Turkish pepper recipe

21 Nov 2011

Stevie Parle's lahmacun recipes

05 Jun 2012

British Kebab Awards: are these Britain's best kebab shops?

08 Jan 2015

Lamb chops are always great on a charcoal grill a favourite food of my children. They are fun to
cook and fun to eat and this marinade is really working for me at the moment. As with the kebab, vary
the chilli quotient according to your taste.
Quails are easy to cook and cheap to buy, but they still dont seem to feature all that often on the
domestic barbecue. So they will seem impressive to your guests in the same way as a grouse or
pheasant can even though theyre readily available all year round, and are, of course, farmed.
You dont need to make all these dishes for a single meal unless you want a feast just choose one
or two elements. But be sure to include my favourite salad, the Gavurdagi, which you can top with a
little ice if its a really hot day.

DIRECTIONS
1.

1.

For the Kebabs: Combine lamb with 7.5 grams (about 2 teaspoons) kosher
salt, 1 teaspoon cumin, 2 teaspoons sumac, and 1 tablespoon pepper flakes.
Knead by hand or in a stand mixer fitted with a paddle attachment until mixture
turns tacky and starts sticking to the side of the bowl. Add water and continue
kneading until incorporated. Place in refrigerator and chill well.
2.

2.

Meanwhile, combine remaining teaspoon cumin, 2 teaspoons sumac,

remaining tablespoon pepper flakes, and 2 teaspoons salt in a small bowl. Set

spice mixture aside. Combine remaining 2 teaspoons sumac and red onions in
a medium bowl. Season with salt to taste and set aside.
3.

3.

Using wet hands, divide lamb mixture into 12 even balls. Using wet hands,
form each ball into a long, flat kebab around a skewer.
4.

4.

Light one chimney full of charcoal. When all the charcoal is lit and covered
with gray ash, pour out and arrange the coals on one side of the charcoal
grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
Alternatively, set half the burners on a gas grill to the highest heat setting,
cover, and preheat for 10 minutes. Clean and oil the grilling grate. Place
kebabs directly over hot side of grill, cover, and cook, turning occasionally and
sprinkling with spice mixture until well charred on both sides and kebabs are
cooked through, about 12 minutes total.
5.

5.

During last few minutes of cooking, place bread directly on top of kebabs in
batches until heated through.
6.

6.

Serve kebabs with warm bread, sumac onions, parsley, tomatoes, and pickled
peppers.

INGREDIENTS

For the Kebabs:

500 grams (about 1 pound 2 ounce) ground lamb

Kosher salt

2 teaspoons ground cumin, divided

2 tablespoons ground sumac, divided

2 tablespoon ground Urfa pepper flakes, divided

2 tablespoons ice-cold water

For Serving:

1 red onion, thinly sliced

6 pieces lavash or pita

1 cup picked fresh parsley leaves

2 medium tomatoes, thinly sliced

Pickled sport peppers or pepperoncini

300 .
2 ..
1
1 ..
1 ..
1 ..
1 ..
,
:
, , ,

, .
3 .
1 .
.
.
.

500 .

500 .

1/2

25 .

15 . bull bibber

4 .

10 . Yeni bahar kiofte baharat

5 .

1/2

2 .

3 .

3 .

4-5

100 ml

100 .

2 ..

1 ..

1/2

1 ..

:
: , , ,
: 6


:
(4 )
:
(4 )
: 95'(3 )
M: 42'(3 )

:
1.

2.

2 , .

3.

4.

5.

, .

,
.

1/2

2 ..

1/2 .

1/2 .

1 ..

1 .. ()

1/2

1/2

1 ..

1 ..

.
, , , ,
, , , .
. 8-10
. , 2
. . ,
.
.
1 .

( ).
, , 3-4 .
. ()
.
, 8-10 . 4,
, .
.
.

22, 2015

47 146

Share Post

Share On Twitter

+
,
,
.
, ,
.
. , ,
. ,
.

:
1/2
1/2
2
1/2
2 ..
1/2 .
1/2 .
1 ..



:
1: .
2: 1 .
3: 8-10 .

, . ,
, , , .

Labels: , , -

..

( 8-10 )

1
1
1
1

1

, .



.

.

1 , .
,
,


(
).

3-4
,
, 3-4 .

1/3
.

, ,
, .
, / .
, ,
,
( ) .
, - -
.
. .
,
, .
.
kibbeh pie
.
. . 2
. .
!
.
,
,
:


- -

:

!
.
,
.
, .
.
.

6-7

( )


()

. .
.
.
, .
. , .
.
( ) , .
. 50 .
5 .
. ,
, .
.
, '
.
.

. 2 .

"". 5 6 , .
, 9 . ,
7-8.
. .
ghee ( )
.
. ,
. ,
, , .
: http://www.tastefull.gr/recipe/spitikes-aravikes-pites

6-8
2

250
2

, ,
.
,
.
15 .
2-3 .

 , 1
10 180 10 .
, 4
.
.
- , ,
.
.
- 1 .

.
.
.
/
.
.

Y
3
1 .
1 .
2 .
1
2 .
EKTEEH
( )
10 . ,
10 . ,
.

, .
8 .
,
20 .
, 200C

 .
.

1/2 .
5 .
.
:

!
QUEEN.GR 19 2013

 ,
,
.

1
3
1 ..
1 ..
1,5 ..
1,5 ..

1.
.
2.
.
3. 8 8 .
4.
.
5. 200C.
6.
5 .
7. polybag
.

!!!

3
2
1
4
4
1 (200.)

12
20 .

 ,
.
.

1000 !!!

1 45 .
1 ..
2
1 ..
4 ..
2
3 1/2

- .
, , .


40 .

12
, ,
20 .

 ,
.
.

,
30 .

 200 7 .



3 .
, .

12 .
,
, .


!
, , .
8

/ / /

12 .

1 ..

1 ..

, ,
. ,
.
1 .
,
( ).
, , 3-4
. .

4908
SHARES

KTweetPin itGoogle

!!!
.

1/2

1/2
1

1 1/2

,

.

,

3-4
12 !

!!!!

 :
lenale
38
319

M:

2 ..

1 ..

1 1/3 - 1 1/2

500 .

1 ..

2 ..

:
:
: Vegan ,
:
: /
: 8

:
(10 )

:
(9 )

: 78'(9 )
M: 12'(9 )

1) 1/2 5'
.

2) .
, 1/2 .

3) ,
.

4)
. 1 1/2
.

5) 15 . 1
. .

6) .

7) 230C 5'-7', , .

.

8) , ,
.

B:

tastes to dream, 31.03.12

,
light !

 :
tastes to dream
39
69

M:

300 . ()

200 .

1 ..

1 ..

2 ..

1/2

:
:
: Vegan ,
: /

:
(2 )

:
(2 )

: 120'(2 )
M: 30'(2 )

:
1.

' , ,
.

2.

3.

- .

4.

5.

6.

7.

8.

'
.
, /.

9.

10.

, 30
.

11.

(
9 6-7).

12.

3-4 .

, .
8-10.

(73)

(91)

(1)

" "

(1)

thomaei

(4)

5
5
0
0

, 11-4-14

.
.
#

tastes to dream, 20-5-14

, . ,
.
#

FILIPPIA, 13-2-15

,
.... multi
... ....

#

tastes to dream, 1-3-15

FILIPPIA !
,
( )
. ,
. ! :)
#

 freddie, 4-3-16

!
.