main course- english cooking project

8/12/2019 Main Course- English cooking project

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HestiasKitchen

A Greek Cookbook

By Meena Reddy, Nivi Thomas,

and Hena Matthias
http://www.theoi.com/image/img_hestia.jpghttp://www.theoi.com/image/img_hestia.jpg


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AppetizersTzatziki Sauce

(http://allrecipes.com/recipe/tzatziki-sauce/)

A delicious yogurt sauce made with lemon juice and cucumbers, this dish is commonly

served on top of gyros.

Ingredients:

o 3 cups Greek yogurt (also called Yogurt Cheese)o 3 tablespoons lemon juice (or juice of one lemon)o 1 garlic clove, mincedo 1 large English cucumber, diced (the long, skinny ones)o 1 tablespoon salt (for salting cucumbers)o 1 tablespoon fresh dill

or 1 tablespoon fresh mint, chopped

o salt & freshly ground black pepperDirections:

1. Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt

(draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute

Drain well and wipe dry with a paper towel.

2. In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a

few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before

adding any extra salt, and then salt if needed. Place in refrigerator for at least two hours

before serving so flavors can blend.

3. This will keep for a few days in the refrigerator, but you will need to drain off any water

and stir each time you use it.

4.** If you cant find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that

is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been


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quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2

hours so that water can drip out. The consistency of the yogurt should be like that of sour

cream. You can skip this process, but it will be much messier and runnier.

Greek Fried Zucchini

(http://greek.food.com/recipe/kolokythakia-tiganita-greek-battered-fried-zucchini-courgett-307589)

In Greece, zucchini is usually fried or boiled with other fruits (often green chili peppers and

eggplants). It is served as a main dish, especially during fasting seasons. Zucchini is also

often stuffed with minced meat, rice and herbs and served with avgolemono sauce. In

several parts of Greece, the flowers of the plant are stuffed with white cheese, usually feta

or mizithra cheese, or with a mixture of rice, herbs and occasionally minced meat. Then

they are deep-fried or baked in the oven.

Ingredients:

o 1 large zucchini, washed, trimmed, cut lengthwise into strips 1/8 to 3/16 inch thicko olive oil (for frying)o 1/2 tablespoon salto For battero 8 ounces of bottled soda watero 1/2 teaspoon sea salto 3/4 cup tbsps all-purpose flouro 1 tablespoon all-purpose flourDirections:

1. Prepare zucchini: Cut zucchini slices in half if they are long. Slices measuring about 3 inches

long work best.

2. Put slices in a bowl, salt, and let sit 20 minutes. Pour off liquid before putting in batter.

3. Make the batter: Pour the soda into a bowl, and stir in flour and salt slowly, using a whiskor fork to mix.

4. Fry: Bring oil to high heat. Coat zucchini in the batter, use a fork to place pieces in oil and

fry 5-6 minutes, until golden on both sides and batter puffs up. Drain on absorbent paper

toweling just long enough to remove excess oil.


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5. Serve hot.

Tiropita

(http://greekfood.about.com/od/filledphyllopies/r/GreekPhylloCheeseTriangles.htm)

Ingredients:

o 1 lb. Feta cheeseo 4 oz. (1/2 block) cream cheeseo 1 oz. crumbled Bleu cheeseo 1 pint (16 oz.) Ricotta cheeseo 5 heaping tbsp. grated Parmesan cheeseo 4-5 large eggs, lightly beateno 1-2 lbs. phyllo pastry sheetso Unsalted butter, melted

Directions:

1.

In a large bowl, using a fork, crumble the Feta cheese into small pea-sized pieces. Addthe remaining cheeses and mix well. Add the eggs and combine with a spoon or

spatula until mixture is loose but not too thin. It should be slightly lumpy.

2. Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12 x18 inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half

to make two stacks of 9x12 inch sheets. To prevent drying, cover one stack with wax

paper and a damp paper towel while working with the other.

3. Remove a sheet from the stack and place it in front of you vertically. Using a pastrybrush, butter the surface of the sheet taking care not to tear it. Drop a tablespoon of

filling in the center of the sheet about two inches up from the bottom edge. Fold thebottom edge up to cover the filling (about two inches.)

4. Fold the left edge of the sheet in to the center, creating a flap of about two incheswide. Similarly, fold the right edge over the left flap but do not go past the left edge.

You should have a strip that is about 3 inches wide with the filling tucked in the

bottom.


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5. Starting with the lower left corner, fold the corner of the strip over to the right edgeto form a triangle. Continue folding up, then over, until you reach the end of the strip.

6. To bake, preheat the oven to 350 degrees. Place the triangles on a lightly greasedbaking sheet and brush with melted butter. Bake until golden and flaky, about 15

minutes . Allow triangles to cool for five to ten minutes prior to serving.

(Dakos) Rusks with Tomato and Cheese

(http://greekfood.about.com/od/veggieappetizersmezethes/r/dakos.htm)

Ingredients:

o 1/2 of a large round barley rusk (about 5 inches diameter)o 1 large or 2 small ripe tomatoes, coarsely grated (discard skin)o 2-3 heaping tablespoons of feta cheese oro aged myzithra, crumbled or gratedo extra virgin olive oilo freshly ground peppero Greek oregano (rigani)

Directions:

1. Run the rusk under a spray of water (about 4-6 tablespoons) to moisten.2. Grate the tomato with a vegetable grater (or the large grate on a multi-grater) into a

strainer over a bowl so most of the liquid drains off.

3. Spread the grated tomato on the rusk and top with cheese. Sprinkle with pepperand a good amount of oregano, and drizzle with olive oil.


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Fried Cheese (Saganki)

(http://greekfood.about.com/od/appetizerssalads/r/friedcheese.htm)

Saganaki is a Greek appetizer which is made by frying or broiling cheese. Like other Greekappetizers or meze as they are known in Greek, saganaki is designed to be consumed in

small amounts, as part of a large spread of small dishes. It is great served with ouzo or

wine, olives, vegetable mezethes, tomatoes, and crusty bread.

Ingredients:

o 1 pound (about 1/2 kg) of kefalotyri or kasseri cheese (or pecorino romano)o 1/2 cup of olive oilo 2/3 cup of flour for dredgingo

2-3 lemons, quartered

Directions:

1. Cut the cheese into slices or wedges that are 1/2 inch thick by 2 1/2 to 3 inches wide.

2. Moisten each slice with cold water and dredge in the flour.


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3. In a sagani (Greek pan used for this dish) or a small heavy-bottomed frying pan (cast-iron

works best), heat the oil over medium-high heat, and sear each slice in 1 tablespoon of oil

until golden-brown on both sides.

4. Serve hot with a last-minute squeeze of fresh lemon juice.

Olive Tapanade

(http://www.epicurious.com/recipes/food/views/Black-and-Green-Olive-Tapenade-234059)

Ingredients:

o 1 cup small green French olives (Picholine), pittedo 1/4 cup oven dried tomatoes , drainedo 1 tablespoon caperso 1 garlic cloveo 1 anchovy filleto 1/2 tablespoon chopped fresh basil leaveso 1/2 tablespoon chopped fresh thyme leaveso 1/2 tablespoon chopped fresh flat-leaf parsley leaveso 1/4 tablespoon chopped fresh oregano leaveso 1/4 cup extra-virgin olive oilo 1 cup Nioise olives, pittedDirections:

1. In a food processor, combine all the ingredients except the olive oil.


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2. Using the pulse button, process until coarsely chopped and well blended.

3. Continue to process, slowly adding the olive oil.

4. Refrigerate in a covered container. Use as needed.

Main Courses

Moussaka

(http://allrecipes.com/recipe/moussaka/detail.aspx

The most well-known of all Greek foods, Moussaka is a dish often prepared in Greece and

Lebanon. It is believed to have brought over by the Arabs to Greece, though the Arabs

consider it a Greek dish. It is not known when it originated, though there is an account of itin an Arab cookbook from the thirteenth century. It consists of layering eggplant with

spiced beef or pork, and covering it in bchamel sauce, which is then baked until golden

brown.

Ingredients: (makes one 9x13 baking dish)

o 3 eggplants, peeled and cut lengthwise into 1/2 inch thick sliceso salto cup olive oilo 1 tablespoon buttero 1 pound ground beefo ground black pepper to tasteo 2 onions, choppedo 1 clove garlic, mincedo teaspoon ground cinnamono teaspoon ground nutmego teaspoon fine herbso 2 tablespoons dried parsleyo

1 (8 ounce) can tomato sauceo cup red wineo 1 egg, beateno 4 cups milko cup buttero 6 tablespoons all-purpose flouro ground white pepper to taste


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o 1 cups freshly grated Parmesan cheeseo teaspoon ground nutmegDirections:

1) Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for30 minutes to draw out the moisture. Then in a skillet over high heat, heat the oliveoil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.

2) In a large skillet over medium heat, melt the butter and add the ground beef, salt andpepper to taste, onions, and garlic. After the beef is browned, sprinkle in the

cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and

mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.

3) To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt thebutter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat;

gradually pour in the hot milk, whisking constantly until it thickens. Season with salt,and white pepper.

4) Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant withall of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat.

Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour

the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the

remaining cheese.

5) Bake for 1 hour at 350 degrees F (175 degrees C).

http://allrecipes.com/Cook/12215614/Photo.aspx?photoID=886037


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Mediterranean Greek Salad(http://allrecipes.com/Recipe/Mediterranean-Greek-Salad/Detail.aspx)

Salad is a dish that has been prepared ever since the ancient Greek and Roman times. Of

course, back then it was not called salad, but many Greeks and Romans enjoyed salads

dishes of mixed greens and herbs, topped with vinegar or honey. This Greek salad recipe,

made with cucumbers, tomatoes, and feta cheese, is a great simple dish to make whenever

youre feeling hungry.

Ingredients (makes 8 servings):

o3 cucumbers, seeded and slicedo1 1/2 cupscrumbled feta cheeseo1 cupblack olives, pitted and slicedo3 cupsdiced roma tomatoeso1/3 cupdiced oil packed sun-dried tomatoes, drained, oil reservedo1/2red onion, sliced

Directions:

1) In a large salad bowl, toss together the cucumbers, feta cheese, olives, romatomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red

onion. Chill until serving.


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Dolmades

(http://allrecipes.com/Recipe/Stuffed-Grape-Leaves-Dolmades/Detail.aspx)

Dolmades are grape leaves stuffed withmeats and herbs. They are said to have been

originally eaten by the gods of Mount Olympus, along with their ambrosia and nectar.

Others say that they originated from Alexander the Greats siege on Thebesthe army

was so low on food that they stuffed grape leaves with whatever meat they had. Though

we dont know the origin exactly, you can be sure that Dolmades are a tasty Greek treat!

Ingredients:

o 1 1/2 pounds ground lambo 2 medium onions, finely choppedo 2/3 cup long grain white riceo 2/3 cup pine nutso 1 teaspoon salto teaspoon peppero 1 teaspoon chopped fresh minto 1 (8 ounce) jar grape leaves, drained and rinsedo 1 cups waterDirections:

http://allrecipes.com/Recipe/Mediterranean-Greek-

Salad/Detail.aspx

http://allrecipes.com/Recipe/Stuffed-Grape-Leaves-

Dolmades/Detail.aspx
http://allrecipes.com/recipe/stuffed-grape-leaves-dolmades/photo-gallery.aspxhttp://allrecipes.com/recipe/stuffed-grape-leaves-dolmades/photo-gallery.aspxhttp://allrecipes.com/recipe/stuffed-grape-leaves-dolmades/photo-gallery.aspx


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1)Mix the lamb, onions, rice, pine nuts, salt, pepper, and mint into a bowl until evenlycombined. Gently open up a grape leaf, and place rib-side down onto your work

surface. Place a rounded tablespoon of the meat mixture into the center of the grape

leaf. Fold the bottom of the leaf over the meat, fold in the sides, and roll into a tight

cylinder. Place the rolled grape leaf into a large skillet, seam-side down. Repeat withremaining grape leaves, packing them in a tight, single layer.

2)Pour the water into the skillet, and bring to a simmer. Reduce heat to medium-low,cover, and simmer until the rice is tender, 50 to 55 minutes. Check occasionally and

add more water if needed. Pour off water before serving.

Lamb Feta Peppers

(http://allrecipes.com/recipe/lamb-feta-peppers/detail.aspx)

Lamb and feta cheese are key ingredients in many Greek dishes, and this dish is no

exception. Consisting of lamb, rice, and feta cheese stuffed into delicious green bell

peppers, it makes a hearty, filingand dont forget deliciousdish for any occasion.

Ingredients (makes 4-6 servings):

o 1 tablespoon olive oilo 1 medium onion, choppedo 1 clove garlic, mincedo 6 medium green bell pepperso 2 tablespoons chopped fresh dillo teaspoon salto teaspoon ground allspiceo teaspoon ground black peppero 1 cup cooked riceo 8 ounces ground lampo 1 cup crumbled feta cheeseo 1 cup tomato sauceo 1 cup cold water


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o 1 tablespoon fresh lemon juiceo 1 teaspoon white sugar

Directions:

1) Preheat oven to 375 degrees Fahrenheit2) Heat oil in a medium skillet over medium, heat, add onion and cook for four minutesuntil soft. Stir in garlic and cook one minute.

3) Slice tops off peppers and remove seeds. Stand peppers upright in a 9x12 inch bakingdish.

4) In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mis in rice andlamb, fold in feta cheese. Stuff peppers with mixture.

5) Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers and halfover bottom of dish. Cover with foil.

6)

Bake in the preheated oven for 45 minutes. Uncover and continue cooking 15minutes, spreading occasionally with sauce, until a meat thermometer inserted in

center of filling reads 160 degrees F. Remove, cool and enjoy.

Cephalonian Meat Pie(http://allrecipes.com/recipe/cephalonian-meat-pie/detail.aspx)

This tasty meat pie (made with lamb and pork) is a famous dish originating from the

island of Cephalonia, in Greece. Filling and delicious, it is a perfect dish and worth a

try.

Ingredients: (makes 12 servings)

o 8 cups all-purpose flouro 1/3 cup olive oilo cup olive oilo cup dry white wineo 2 cups watero teaspoon salto 1 onion, finely choppedo 2 cloves garlic, mincedo 1 pound boneless lamb shoulder, cut into 1-inch cubeso I pound boneless pork shoulder, cut into 1-inch cubeso cup tomato pasto cup dry white wineo cup water


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o 1 cup grated Greek Kefalotiri or Parmesan Cheeseo 1 potato, peeled and cut into 1/2-inch cubeso 1/2 cup long grain riceo 1 teaspoon minced parsleyo

1 teaspoon chopped fresh mint or spearminto 1/2 teaspoon dried marjoramo salt and pepper to tasteo 1 egg, beaten

Directions:

1) Prepare the dough placing flour in a large bowl. Make a well in the center and pour in1/3 cup olive oil, white wine, water, and salt. Mix together with your hands for a few

minutes to form a smooth dough. Cover with plastic wrap and refrigerate while

proceeding with recipe.2) Heat olive oil in a large saucepan over medium heat. Stir in onion and garlic, and cook

for a few minutes until the onion softens and turns translucent. Stir in the lamb and

pork; increase heat to medium-high and continue cooking until the onion begins to

brown, about 5 minutes.

3) Stir in tomato paste until the meat is covered. Stir in white wine, and simmer for 1minute. Pour in water and bring to a simmer. Reduce heat to medium-low, cover, and

simmer until tender, about 45 minutes.

4) When the meat is done, remove from the heat and allow to cool while preparingcrust.

5) Preheat oven to 450 degrees F (230 degrees C). Lightly brush a 9x13-inch glass bakingdish with olive oil.

6) Divide the dough into two pieces, with one piece larger than the other. Roll out thelarge piece on a floured surface until it is large enough to fit the bottom of the baking

dish and come up the sides of the pan; press into the baking dish. Roll out the smaller

piece of dough into a rectangle to use as the top crust; set aside.

7) Stir Kefalotiri cheese, potato, and rice into meat mixture. Season with parsley, mint,marjoram, salt, and pepper. Add egg and mix until well combined. Pour this mixture

into the baking dish and top with remaining piece of dough. Brush the top with alittle water and olive oil.

8) Bake pie in preheated oven for 1 hour until deep golden brown.


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Gyros

(http://cookingfortwo.about.com/od/lamb/r/Gyros.htm)

Gyros are a dish commonly eaten in Greece. Rather like a sandwich, a gyro is made of lamb

or beef covered with tzatziki sauce and wrapped in pita bread. These gyros are fun to make

and better to eat! Serve with potatoes.

Ingredients (makes four gyros):

o 1 lb. ground lamb (or beef)o 1/4 cup minced red oniono 2 cloves garlic, mincedo 2 tsp. salto 1 tsp. black peppero 1 1/2 tsp. cumino 1/4 tsp. nutmego 1 tsp. dried oreganoo 2 tsp. fresh lemon juiceo 4 rounds of flat bread or pita.o lettuce

Directions:

1) Thoroughly combine all ingredients in a bowl.

http://cheerstohappy.blogspot.com/2

011/04/pork-gyros.html
http://3.bp.blogspot.com/-N4r-V608R2M/TaZoCVHANDI/AAAAAAAAICc/xElT_0_f1Mg/s1600/IMG_1660.JPG


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2) Divide into four equal portions and shape into oblong patties about 3" wide, 6" long, 1/2" thic3) Refrigerate for an hour.4) Grill patties over a hot fire for 3 - 4 minutes per side.5) Spread tzatziki sauce down the center of a flat bread round, add a lettuce leaf and some dice

tomato.6) Add the patty, fold the bread over the lamb, and enjoy.Note: wrapping in foil helps hold things together while you eat it.

Desserts

Kourabides

(http://allrecipes.com/Recipe/Greek-Butter-Cookies/Detail.aspx)

Ingredients (makes 4 dozen):

o 1 cup of butter, softenedo cup of sugaro 1 eggo teaspoon vanilla extracto teaspoon almond extracto 2 cups all-purpose flouro cup confectioners sugar for rolling

Directions:

1. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.


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2. In a medium bowl, cream together the butter, sugar and egg until smooth. Stir in the

vanilla and almond extracts. Blend in the flour to form a dough. you may have to knead by

hand at the end. Take about a teaspoon of dough at a time and roll into balls, logs or 'S'

shapes. Place cookies 1 to 2 inches apart onto the prepared cookie sheets.

3. Bake for 10 minutes in the preheated oven, or until lightly browned and firm. Allow

cookies to cool completely before dusting with confectioners' sugar.


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6) Place on ungreased cookie sheets leaving space between and bake for 35-45 minutes,until lightly browned. Test for doneness. Cookies should be lightly browned and

wonderfully crumbly all the way through.

7) Cool on racks completely. When thoroughly cooled, store in cookie tins or glasscontainers with tightly-fitting lids, or freeeze in plastic bags.

Sfoliata me Banana & Sokolata: Chocolate Banana Puffs

(http://greekfood.about.com/od/fruitdesserts/r/banana_sfoliata.htm)

This is a great recipe for young, amateur cooks to try to make. In fact, a toddler could

make it, as long as they are using a plastic knife to cut the bananas! Sfoliata me Banana

& Sokolata is a quick and easy recipe to make when you are craving something sweet

but dont have a lot of time.

Ingredients:

o 1 package of frozen puff pastry sheets (2 sheets), defrosted, at room temperatureo 4 ripe bananaso 1/4 pound (4 ounces) of chocolate spread (Nutella,

Merenda, etc.)

o 2 1/2 ounces (about 1/8 pound) of ground almondsDirections:

1) Preheat oven to 375F (190C).2) Cut the puff pastry into 2-3 inch squares.3) Cut bananas into very small pieces or slices (or let your toddler do it with a

plastic knife).

4) Mix bananas, chocolate cream, and ground almonds to create the filling.5) Place a small amount of the filling in the middle of a pastry square, and place a

second square of pastry on top to complete the puff.

6) Bake on a lightly greased or nonstick cookie sheet at 375F (190C) for 40minutes or until the pastry puffs up and turns a lovely golden color.

7) Allow to cool to the touch and serve.


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Loukoumades - Greek Honey Puffs

(http://greekfood.about.com/od/friedconfections/r/Loukoumades-Loukoumathes-Greek-Honey-

Puffs.htm)

These sweets are nothing more than fried dough balls covered with honey and

cinnamon. You can associate Loukoumades with our version of donuts or the Mexican

version of churros. Essentially, these are small donut holes filled with a ton of flavor,

dripped in honey.

Ingredients:

o 3 cups all-purpose flouro 1 pkg. (1/4 oz) dry yeasto 1/2 tsp. baking powdero 1/2 tsp. baking sodao 1/2 tsp. sugaro 1/2 tsp. salto 1 tsp. whiskey or brandyo 1-1/2 cups lukewarm watero 1/2 cup lukewarm watero 2 cups canola or corn oilo Ground cinnamon and walnuts for servingo 2 cups sugaro 1 stick cinnamono 1-cup watero 1/2 cup honey

Directions:

1) Dissolve the yeast in the 1/2 cup lukewarm water and set aside.2) In a medium to large mixing bowl, add the flour, baking powder, baking soda, sugar,

and salt. Mix well to combine.

3) Add the dissolved yeast, whiskey, and 1-1/2 cups water to the dry ingredients. Usingan electric hand mixer, mix the batter for 3 minutes on medium high speed making

sure that there are no lumps in the batter. Cover the batter with plastic wrap and set

aside in a warm place for about two hours to rise.


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4) Prepare the syrup while the batter is rising. Add the sugar, cinnamon stick, water andhoney to a saucepan. Boil for 5 minutes until the sugar is completely dissolved. Keep

warm.

5) When the batter is about double in size, heat the 2 cups oil in a saucepan or deepfrying pan until very hot but not smoking.6) Using two spoons, carefully drop about a teaspoon full of batter for each puff intothe hot oil. Turn the puffs using a slotted spoon and fry until golden brown on each

side. Remove the puffs to a plate lined with paper toweling to absorb excess oil.

7) Dip the hot puffs in the syrup and then sprinkle with cinnamon, ground walnuts oreven with confectioners sugar. Serve immediately.


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Baklava - Classic Phyllo Pastry with Walnuts and Almonds

(http://greekfood.about.com/od/phyllopastriesbaklava/r/Baklava-Classic-Phyllo-Pastry-With-

Walnuts-And-Almonds.htm)

Its hard to know where Baklava first originated from because every ethnic group in the

Middle East claims they were the first to make it. Baklava is thin dough covered with

honey and chopped nuts, layered. It was also considered rich people food until the

middle of the 19th century. Countries all over Europe have tried to perfect this recipe

because its the tastiest recipe remembered with Greek food.

Ingredients:

o 1 lb. walnuts, coarsely groundo 1/2 lb. almonds, coarsely

ground

o 1/2 cup sugaro 1 tbsp. ground cinnamono 2 cups watero 1 1/2 cups sugaro 10 whole cloveso Juice of half a lemono 1 lb. phyllo pastry sheetso 1/2 lb. unsalted butter, melted

Directions:

1) Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12 x18 inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half

to make two stacks of 9 x 12 inch sheets. To prevent drying, cover one stack with wax

paper and a damp paper towel while working with the other.

2) Using a pastry brush, brush the bottom and sides of a 9 x 12 rectangular pan. Begin bylayering six sheets of phyllo making sure to brush each with melted butter.

3) Add half of the nut mixture in an even layer. Pat it down with a spatula to flatten.4) Continue layering another 6 sheets of phyllo. Add the remaining nut mixture in an

even layer. Top with the remaining phyllo sheets.


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5) Before baking, score the top layer of phyllo (making sure not to go past the top fillinglayer) to enable easier cutting of pieces later. I place the pan in the freezer to harden

the top layers and then use a serrated knife.

6) Bake in a preheated 325 degree oven for about 45 minutes or until the phyllo turns arich golden color.7) In a medium saucepan, combine the water and the sugar and mix well. Add thecloves and simmer over medium high heat for about 20 minutes. You want the syrup

to be slightly thickened. Remove from the heat and discard the cloves. Stir in the

juice of half a lemon. Allow the syrup to cool slightly.

8) When the baklava is out of the oven and still warm, ladle the syrup carefully into thepan. Baklava can be refrigerated or stored at room temperature.

Melomakarona - Honey Cookies with Walnuts

(http://greekfood.about.com/od/cookiescakes/r/Melomakarona-Spiced-Honey-Cookies-With-

Walnuts.htm)

This recipe is very traditional and usually passed from mother to daughter. To make,

you make the cookies and when they come out of the oven, you drench them in a warm

syrup. Its traditional for Greek mothers to make these (who have a lot of time on their

hands) Nothing compares to a kitchen filled with the wonderful smells of home-made

sweets.

Ingredients:

o 1 cup olive oilo 1 cup vegetable oilo 3/4 cup sugaro Zest of one orangeo 3/4 cup orange juiceo 1/4 cup brandyo 2 tsp. baking powdero 1 tsp. baking sodao Pinch of salto 7 1/2 cups all-purpose flouro 3/4 cup walnuts, ground coarselyo Ground cinnamon for sprinkling


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o 1 cup honeyo 1 cup sugaro 1 1/2 cups watero 1 cinnamon sticko

3-4 whole cloveso 1-2-inch piece lemon rindo 1 tsp. lemon juice

Directions:

1) Preheat the oven to 350 degrees.2) In a small bowl, using your fingers, combine the orange zest with the sugar rubbing

the grains as if you were playing with sand to release the orange oils into the sugar.

3)

Using an electric mixer, beat the oil with the orange sugar until well mixed. In a separatebowl, sift the flour with the baking powder, baking soda and salt.

4) Add the orange juice and brandy to mixer and mix well.5) Slowly incorporate the flour cup by cup until the mixture forms a dough that is not too

loose but not quite firm either. It will be dense and wet but not sticky. Once the flour is

incorporated fully stop mixing.

6) To roll cookies, pinch a portion of dough off about the size of a walnut. Shape in yourpalms into a smooth oblong shape, almost like a small egg. Place on an ungreased

cookie sheet. Shape and roll cookies until the sheet is filled.

7)

Press the tines of a large fork in a crosshatch pattern in the center of each cookie. Thiswill flatten them slightly in the center. The cookies should resemble lightly flattened

ovals when they go in the oven.

8) Bake in a preheated 350-degree oven for 25 30 minutes until lightly browned. (Thecookies will darken when submerged in syrup.)

9) While the cookies are baking, prepare the syrup.10)In a saucepan, combine the honey, sugar, water, cinnamon, cloves, and lemon rind.

Bring the mixture to a boil then lower the heat and simmer uncovered for about 10 to 15

minutes. Remove the cinnamon, cloves, and lemon rind and stir in lemon juice.

11) Place the ground walnuts in a shallow plate or bowl next to the stove top. When thecookies come out of the oven and while they are still very warm, carefully float the

cookies in the syrup and allow the cookies to absorb syrup on both sides.

12)Using a fork or small spatula, remove the cookie from the syrup and place on a platteror plate. Press ground walnuts lightly into the tops of the cookies (syrup will help it

adhere) and sprinkle lightly with ground cinnamon. Do not refrigerate.

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