Recipes for spring

Considering its offers, the spring has been accepted as the beginning of new year since the very early ages of mankind. Naturally, the spring arrives on different dates to different parts of the world. However, the feelings of welcoming this season will spread the globe. As the sun starts warming our bones, the days get longer, the trees get dressed with green leaves and crowned with flowers, the herbs and fruits burgeon, and finally as the birds start singing cheerfully, anyone who listens to the them will be filled with joy. The nature generously offers a thousand herbs enough for everyone. So this month, where the nature revives, we have prepared recipes for the spring. Enjoy!

LAMB WITH ARTICHOKE
Ingredients
750gr leg of a lamb
4 artichokes
2 onions
2 sticks of green garlic
4 carrots
Half a cup flour
2 tbsp. butter
1 caddy spoon ground black pepper
A bit of finely chopped parsley and dill
2 cups of warm water

Preparation
Melt the butter in a wide cooking pot. Add the diced lamb meat and cook it well. Then, lower the heat and put the lid on. About 45 minutes later, add the flour and cook. After adding the salt, black pepper, onion and garlic, add water and the artichokes. After it boils for about 20 minutes, you can serve with sprinkling parsley and dill on top.

SPRING WRAP
Ingredients
5-6 leaves of fresh mint
3 sticks of shallot
A pinch of dill
A pinch of parslely
Half a cup rice
2 medium-sized finely chopped tomatoes
1 caddy spoon pomegranate syrup
1lettuce with large leaves 1 caddy spoon salt
1 caddy spoon black pepper
A teacup of olive oil 20 gr sour-cherry
2 lemons

Preparation
Chop and mix all the ingredients, and firmly wrap them in lettuce leaves. Firmly place the wraps in a wide cooking pot. Add olive oil and lemon and cover the pot with a plate. Cook for about 25 minutes.



COOKED ARTICHOKE WITH SPRING PLANTS
Ingredients
Half a cup mallow
Less than half a cup wild radish
100gr boiled fresh broad beans
200gr green almond
100gr greengage
2 diced artichokes
3 sticks of shallot
A pinch of dill and parsley (raw)
2 tbsp. butter
1 tbsp. olive oil

Preparation
Melt the butter and olive oil, then add shallot and artichoke and cook. Add the greengage and green almond, boiled fresh broad beans, finely chopped mallow, wild radish, a glass of water, salt and pepper, and cook for 10 minutes on low heat. You can serve with parsley, dill or extra virgin olive oil.