Sauces - Spreads

We put 1 1/2 cups of water to boil in a saucepan while dissolving the flour in the other half cup of water.

We place the roasted pepper in a bowl, cover it with plastic wrap and let it steam for 10 minutes.

In a bowl, we whisk together tahini, water, lemon juice, minced garlic, olive oil, ground cumin, and a pinch of salt.

We put the porcini mushrooms in a bowl of warm water and let them soak for an hour. Meanwhile, we peel the white mushrooms

We dilute the starch in a little cold water and bring it to a boil over low heat. When it thickens, remove it from the heat and leave it aside to cool.

We wash the potatoes well and boil them whole with the skins on. We boil them for as long as necessary, until they are soft and easily pierced with a fork.

We heat the olive oil in a pan over low heat. Then, slowly add the flour and mix continuously with a wire for 5 minutes 

We clean the cucumber and remove the seeds from the center because if you keep them they will release moisture into the tzatziki. 

We rinse the olives and capers well. We remove the pits from the olive and put them in a blender.

We wash the eggplants well and pierce them with a fork on all sides. We bake the eggplants in the oven for at least 50 minutes until their flesh is soft. 

We peel the amount of onions we need for our food and wash them. Then we cut them into relatively large pieces.