1/3 cup sugar
3 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon honey
1 teaspoon orange flower water
1/4 teaspoon almond extract
3 cups whole pitted dates
1 tablespoon sugar
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
1/4 cup orange juice
1/2 cup sugar
2 teaspoons ground cinnamon
12 sheets fresh phyllo pastry or frozen, thawed (each about 18 x 14 inches)
1/2 cup (1 stick) unsalted butter, melted
Stir first 3 ingredients in small saucepan over low heat until sugar dissolves. Increase heat; boil 1 minute. Remove from heat. Mix in honey, orange flower water and almond extract. Cool.
Combine first 4 ingredients in processor. Using on/off turns, process until dates are minced. Add juice; process until coarse paste forms.
Preheat oven to 350°F. Mix sugar and cinnamon. Stack phyllo on work surface. Using bottom of 8 x 8 x 2-inch pan as guide, cut out two 8-inch-square stacks, making 24 squares.
Butter inside of same pan. Place 2 phyllo squares in pan. Brush with butter; sprinkle with 1 1/2 teaspoons cinnamon sugar. Repeat layering of phyllo squares (2 at a time), butter and sugar 4 more times (a total of 10 phyllo squares). Spread half of filling over. Top with 2 phyllo squares. Brush with butter and sprinkle with cinnamon sugar. Repeat with 2 more squares, butter and sugar. Spread with remaining filling. Layer 10 squares (2 at a time) over filling, brushing with butter and sprinkling with sugar. Using knife, score top into 16 squares (do not cut through to filling).
Bake baklava until deep golden, about 30 minutes. Cut through scored lines to bottom of pan. Spoon cool syrup over hot baklava. Cool. (Can be made 1 day ahead. Cover. Let stand at room temperature.)
12 large cabbage leaves
1 tablespoon butter, ghee or coconut oil
1 pound beef stew meat
1 medium white onion
2 cinnamon sticks
fine sea salt and black pepper
4 cups beef broth (homemade is best)
¼ cup chopped fresh cilantro, for garnish
For the Stuffing
1 pound ground beef
¼ cup chopped fresh parsley
2 teaspoons ground cumin
2 tablespoons ground cinnamon.
Boil 3 cups of water in a steamer pot over medium heat. Steam the cabbage leaves for 3 to 5 minutes, until soft, and set them aside.
In a large saute pan, melt the fat over medium heat. Add the stew meat to the pan and brown on all sides, about 5 minutes. Add the onion, cinnamon sticks, and a pinch of salt and pepper and cook another 3 minutes, or until the onion is translucent.
Cover the mixture with the beef broth and bring to a boil with the lid on. Remove the lid and simmer for 30 minutes.
While the stew meat is cooking, mix the stuffing ingredients together in a large bowl. Place ¼ cup of the stuffing mixture in the middle of a steamed cabbage leaf. Roll the leaf halfway, then tuck in the sides and finish rolling. Place the rolled leaf aside on a plate, seam side down. Repeat until all of the stuffing is used up.
Using tongs, carefully add the stuffed cabbage leaves to the saute pan. Cover and simmer the cabbage rolls for 15 to 20 minutes. Remove the cinnamon sticks and top the dish with fresh cilantro to serve….
1 head iceberg lettuce – cut into 2\” pieces
1 head romaine lettuce – cut into 2\” pieces
1 lb. Roma tomatoes – quartered
6 oz. can sliced black olives – drained
1/2 cup sliced radishes
1/3 cup olive oil
1/3 cup lemon juice – preferably fresh
1 tsp. dried oregano
1 tsp. black pepper
1 tsp. salt
4 cloves garlic – minced
1/2 cup crumbled feta cheese
1/4 cup sliced anchovy fillets – optional
Combine lettuce, tomatoes, olives, and radishes in large bowl.
Combine remaining ingredients, except feta and anchovies, and pour over salad.
Sprinkle feta cheese over all and arrange anchovy fillets on top, if desired.
1/2 cup almonds
1/2 cup walnuts
1/4 cup chopped dried apricots
1/4 cup plain bread crumbs
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
Pinch of salt
1 stick butter, melted, divided
3 tablespoons honey
12 sheets phyllo dough
Special equipment: 2 mini-muffin tins
Preheat the oven to 350 degrees F.
Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.
On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.)
Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.