Tag #125840 - Interview #98885 (Bitoush Behar)

She was an exquisite cook. I loved almodrati most of all – baked aubergine, chopped, mixed with eggs and cheese and baked in the oven. Superb… you can’t imagine how delicious it was. She also prepared apio with celery, andjinara – pickled marrows, agristada – something like fricassee but with eggs and a little sugar. [Some chicken is also added to this dish.