Basic HTML Version
AUGUST 2013 -
SEXY X2
MAGAZINE -
73
Baklava
Ingredients
3oz almonds fine chopped
10oz walnuts fine chopped
1
lb filo dough
1/2 cup breadcrumbs
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup of melted butter
1/2 cup canola oil
Grated rind of two lemons
For the syrup
2 cups sugar
1 cup honey
2 cups of water
1 tablespoon rosewater, or vanilla essence
Juice and grated rind of one lemon
Method
Mix almonds, walnuts, bread crumbs cinnamon and sugar. Melt butter and mix with canola oil for brushing the filo
sheets.
For the first layer lay 4 sheets of filo in a baking pan and brush them one by one with butter-oil. After sprinkle with
walnuts-almond-breadcrumb and sugar mix
Then every layer two sheets of filo butter and spread walnuts-almond mix.
Follow the same until all the mix is used. Fold in the sides of filo each time you create a new layer.
Place the last 4 sheets of filo on top brush each one with butter-oil. Brush again the last filo with melted butter mixed
with tablespoon of warm water.
Cut baklava to 24 triangle pieces. Bake 300 f for about one hour and half.
For the syrup
Boil the water sugar, and the lemon juice for about 8’ minutes. Then add the honey and continue boil for two more
minutes. Remove from the heat and add rosewater or vanilla.
Pour the syrup on the cold baklava and let it absorb the syrup and for at least 4-5 hours before served.
Souvlaki With Tzatziki Sauce
Ingredients
1/4 cup olive oil
1/4 cup red wine
2 tbsp. fresh lemon juice
1 tbsp. dried mint
1 tbsp. dried oregano
4 cloves of garlic, smashed and minced finely
1 bay leaf, crumbled into tiny pieces
1 lb. pork shoulder, trimmed of fat and cut into 1 ¼ inch cubes
Salt and freshly ground black pepper
Lemon (for serving)
Method
In a large non-reactive bowl, whisk the marinade ingredients together. Add
the pork cubes, cover with plastic wrap and refrigerate for 2 to 3 hours.
If using wooden skewers, soak these in a shallow pan filled with water
while the meat marinates.
Heat the grill to medium high. Thread the meat on to the skewers (about 6-7
pieces per skewer). Season the pork with salt and freshly ground black pep-
per.
Grill over medium high heat for about 10 minutes, turning occasionally until
they are cooked through. Squeeze some fresh lemon juice on the skewers before serving.