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Greek Recipes from Dr. Foster’s Kitchen

Baklava :::: Tabouli :::: Halvah :::: Chickpea Salad :::: Humus ::::

Baklava ::::

This recipe was shared with me by Nikolina Parusheva from Bulgaria. She and her husband, Parush Parushev, were students at Southern for several years. The Bulgarians are decedents of the Thracians. This recipe is found all over the Middleast. When I was in Israel, I ate it made with pistachio nuts. It was very good. The Parushevs insist that it be made with real butter. They also said that the amount of nuts that you put in your Baklava is a reflection of your wealth and generosity. I like to reduce the amount of water to about 3/4 c. and then add a ½ c. of honey. I suggested this to the Parushevs and they didn't like me playing with the traditional recipe.

1 lb. Butter, NOT margarine

8 oz. Chopped Walnuts (or more)

1 pkg. Phyllo Dough (found in the freezer section of the Grocery usually beside the pie shells)

Syrup:

1 c. Water

3 c. Sugar

2 T. Lemon juice

Melt the butter (You may not need all four stick so just melt 2-3). Using a pastry brush coat the bottom of a 9x13 pan with butter. Cut the Phyllo dough in half and place one sheet of it in the pan. Butter the top of phyllo dough and then put another sheet of dough on top of it. Continue this layering until you have 15 layers of dough. [Note: Place half the dough under a damp towel while you work so that it doesn't dry out.]

Place half of the chopped walnuts on top of these 15 layers and then start layering again. After another 15 layers, place the rest of the walnuts in the dish. Then layer on the rest of the phyllo dough.

Before baking, cut the Baklava into desired portions. It will be impossible to cut after baking.

Bake in a 400 degree oven until the butter begins to boil then turn the oven down to 325 degrees and bake until the baklava is golden brown and begins to pull away from the sides.

While the Baklava is baking, bring the water and sugar (and honey) to a boil in a sauce pan. Turn the heat off and add the lemon juice to the solution.

When the baklava is done, drizzle the sugar mixture over the hot baklava. Allow it to cool to room temperature. It is best if keep in the fridge for a day or two and then brought back to room temperature and eaten.

For a true Epicurean experience, Baklava should be served with Greek Coffee, Turkish Coffee, Armenian Coffee, Espresso, or some other strong coffee.

GoTo :::: Baklava :::: Tabouli :::: Halvah :::: Chickpea Salad :::: Humus

Tabouli ::::

Coming soon

GoTo :::: Baklava :::: Tabouli :::: Halvah :::: Chickpea Salad :::: Humus

Halvah ::::

From Jeff Smith, The Frugal Gourmet Cooks Three Ancient Cuisines.

"This cake is unusual in that it has no flour in it at all. The farina soaks up the syrup that is poured on after baking and the result is very close to the sweet moist cakes that you find in the street cafés in Athens. This is truly a wonderful dessert."

[This is what the Frug says about this cake. -RBRT]

Batter:

1 c sugar

2 sticks butter

2 c regular cream of wheat cereal

1/2 c coarsely chopped almonds

6 beaten eggs

1 t baking powder

1 t cinnamon

1/2 c whole pine nuts

Syrup:

2 c sugar

3 c water

1 whole clove (I used 3-4)

2 oz Brandy (I omitted this. duh!)

Juice of two lemons Using and electric mixer, cream the butter and sugar. Add the remaining ingredients, except the pine nuts, and blend to form a smooth batter. Spread the batter evenly in a greased 9 X 13-inch pan. Sprinkle the pinenuts on top of the batter. Bake in a preheated 350 degree oven for 30 to 35 minutes.

In a small pan heat all of the ingredients for the syrup. Boil the syrup until it begins to thicken a bit, about 6 minutes. Remove from the heat and cool until just very warm to touch. Hold a saucer over the cake and drizzle the warm syrup onto the saucer and thus onto the cake. This will prevent your marring the surface of the cake.

Cover the cake pan with plastic wrap and allow the cake to sit for 2 hours so that the syrup will be absorbed.

GoTo :::: Baklava :::: Tabouli :::: Halvah :::: Chickpea Salad :::: Humus

Chickpea Salad ::::

15 ounce can of chickpeas, drained and rinsed

½ red onion, sliced

2 small tomatoes, seeded and diced

Dressing:

2 T olive oil

2 T cider vinegar

1 t salt

½ t pepper

1 T dried mint

1 T parsley

3 cloves garlic, finely chopped

In a large bowl, mix up the ingredients for the dressings. Add chickpeas, onion, and tomatoes to the same bowl and toss. Chill and serve.

GoTo :::: Baklava :::: Tabouli :::: Halvah :::: Chickpea Salad :::: Humus

Humus ::::

15 ounce can of Chickpeas, drained and rinsed

¾ cup water

3 T Tahini (sesame seed paste, found in health food section)

juice of one lemon

4 cloves of garlic

3 T of olive oil

½ t pepper

3 T fresh, chopped parsley

Blend all ingredients (except parsley) in a blender until smooth. Refrigerate over night and then add parsley before serving. Garnish with more olive oil and paprika.

Serve with pita bread and kalamata olives.

GoTo :::: Baklava :::: Tabouli :::: Halvah :::: Chickpea Salad :::: Humus