Ingredients: 

     - 4 artichokes
     - 3 lemons
     - a clove of garlic
     - a handful of parsley, rinsed (only leaves)
     - a handful of dill, rinsed (only leaves)
     - a handful of fresh peppermint, rinsed (only leaves)
     - 2 tablespoon olive oil
     - 1/2 tablespoon sea salt
          

Directions:

1. peel the artichoke
2. scrub them with lemon you sliced in halves
3. then, let them marinate in sauce you prepared with lemon juice
4. and then, boil them for 35-40 minutes
5. decorate your plate with sliced lemons
6. add the sliced artichokes
7. use the chopped leaves of dill, parsley and peppermint as topping
8. add up the sauce of grated-garlic puree which made with salt and lemon juice

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Ingredients:

     - a bunch of sea kidneybeans
     - a clove of garlic
     - juice of half lemon
     - 2 tablespoons olive oil

Directions:

1. boil the sea kidneybeans
2. make sure if they are cooked or not by trying to skin their roots;
if you can do it, it means they are cooked.
3. then, continue this procedure under cold water
4. prepare the mixture of olive oil, garlic and lemon juice in a separate bowl
5. then, use it as topping sauce

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Ingredients:

     - chopped green olives
     - a handful of chopped dill
     - grated garlic flavored with salt
     - seeds of pomegranate
     - pomegranate vinegar
     - 2 tablespoons olive oil

Directions:

1. all you need is to mix them in a big bowl
2. use olive oil and pomegranate as the sauce

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Ingredients:

     - 2 eggplants, rinsed
     - 2 peppers, rinsed
     - 2 glasses of yogurt
     - juice of a half lemon
     - a clove of garlic
     - 1/2 tablespoon sea salt
     - 2 tablespoons olive oil

Directions:

1. peel the eggplants
2. make a few holes in them and in peppers
3. barbecue both eggplants and peppers in the oven or in a grill
4. squeeze the lemon on the eggplants
5. then, mesh them with a fork
6. peel the barbecued peppers and slice them in small pieces
7. mix lemon juice, grated garlic and yogurt
8. add all ingredients together

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Ingredients:

     - 1 cup couscous, uncooked
     - 1 (16 ounce) can of black beans, rinsed and drained
     - 1 large stalk of celery, sliced
     - 1 medium red bell pepper, sliced
     - 2 medium tomatoes, sliced    
     - 1/4 cup green olives, chopped
     - 1/2 cup fresh parsley, chopped
     - 2 tablespoons fresh dill, chopped
     - 2 tablespoons fresh mint, chopped
     - 1 tablespoon, oregano
     - 1 tablespoon, basil
     - 2 green onions, finely chopped
     -  juice of one lemon
     - 1 1/2 tablespoons olive oil
     - salt and pepper to flavor

Directions:

1. in a saucepan, prepare the couscous according to package directions
2. when done, fluff with a fork
3. allow to cool until barely warm
4. stir in the remaining ingredients, cover and refrigerate for 1 hour.

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Ingredients:

     - 1/2 kilo squid, ink sacs removed
     - 2 1/2 fresh lemons, divided
     - salt for seasoning
     - 2 tbsp. olive oil for sauteing
     - 1 small onion, sliced into rings
     - 1/4 c olive oil for the sauces
     - 1/4 c snipped coriander leaves

Directions:

1. Cut squid into about 1/2-inch rings. Remove tentacles 
    from heads; discard heads and add tentacles to the 
    squid rings.
2. Squeeze 1/2 lemon over the squid rings and tentacles
    then season with salt.
3. Heat olive oil in a skillet to medium and saute onions about
    one minute. Add squid rings and tentacles and saute just
    until cooked, about one minute (do not overcook or the
    squid will get tough).
4. Transfer onions and squid to a serving platter.
5. Combine olive oil and juice of remaining two lemons in a
    saucepan. Heat through, then stir in coriander leaves. Pour
    over squid and onions and serve immediately with bread
    or rice.

Tips:

- If desired, you can peel away the purplish skin of the squid.
- Do not over-squeeze the lemons so you don't get the white
  pith which is bitter.
- Squeeze the lemon through a fine sieve so as not to include
   the seeds.    

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Ingredients:

1/2 k chicken liver 
1 thumb-sized ginger, peeled and sliced
2 tbsp olive oil
1/4 c butter
1 pc. Granny Smith apple, peeled and diced
1/2 c chopped onions
1/2 tsp dried thyme leaves
1/4 tsp dried marjoram leaves
2 1/2 tsp fine salt
1/2 tsp finely ground white pepper
2 tbsp white wine or rum
1/2 c butter
1/2 c all-purpose cream
2 tbsp chopped spring onions
1 cup unsalted butter, clarified

Directions:

1. Wash the liver and place in a saucepan. Add slices of ginger
    and enough water to cover. Allow to boil and then simmer
    until the liver is done. Drain and chop coarsely.

2. In a frying pan, heat together olive oil and butter. Add
    chopped apples, onions and chopped liver. Saute until
    onions are done. Season with thyme, marjoram, salt and
    and pepper. Add white wine and allow to simmer until almost
    dry. Let cool for at least 15 minutes.

3. Transfer the liver mixture to a blender. Process until fairly
    smooth. Add butter and cream. Continue to process until
    blended. Transfer the processed spread to containers.
    Chill briefly to firm up. Seal the top surface with an adequate
    amount of clarified butter. Keep chilled. Serve the toast or 
    crackers.

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