members recipes

Ingredients
4 serves
1 rabbit cut in pieces
a bouquet of thyme,rosemary,laurel
5-6 pepper seeds
half of a tea cup of olive oil
10grms of cognac
half of glass red dry wine
1 tea sp salt
1 tea sp oregano
1/2 tea sp pepper
3 table sp flour
1 onion peeled and chopped
i clove of garlic(mashed)
a medium glass of pomegranate juice
for the MARINADE
a glass of red wine
2 tea sp honey
salt ,pepper
twigs of rosemary

Method
place the pieces of the rabbit in the marinade and keep them in the fridge for 6 hours.
Drain the meat pieces and cover them with flour. Heat the oil gently and place the meat inside.Fry from both sides for about 15 minutes in slow fire.Add onion,garlic and herbs and seeds.Mix them well and cook for 5 minutes.Add wine and cognac and 3 glasses of water,and the pomegranate juice .Add salt , pepper and oregano. Cover the pan and cook in very slow fire for 45 minutes. The sauce now is turned thicken and the food is ready. Enjoy....
Preparing and cooking the rice................
4 serves
2 cups of tea rice (i prefer basmati or a barboiled one)
a tea sp sugar
1 1/2 tea sp salt
1/4 tea sp cinnamon
pomegranate juice
2 glasses hot water
50 grms pasta vermicelli (very thin and short spaghetti)
1/4 tea sp pepper
2 table sp of butter(you can add olive as a substitute)
set the rice in a bowl with water for 2 hours and then drain it.
Put the rice in a baking pan with the hot water and put it in the oven(preheated) in 200 c.Fry the pasta while mixing continuously, slow and gently in a frying pan till its colour turned brownish(3-4 minutes).
Add the fried pasta in the pan and mix well with the rice.Add the pomegranate juice and the cinnamon,salt and pepper and let the food cooked till the rice absorb the liquids...