For the dough
5 glasses self-raising flour
2-3 tablespoons sugar (optional)
1 teaspoon baking powder
6-7 cherry mahaleb grains
6-7 smaR mastic grains
1 teaspoon sugar
1 glass oil
1 1/2 glass lukewarm milk
For the filling
1 kg flaouna cheese
1/2 glass semolina
1 piece yeast, the size of a large egg (it may be provided from
bakeries)
5-6 eggs
6-7 cherry mahaleb grains
6-7 small mastic grains
1 teaspoon sugar
1 1/2 teaspoons baking powder
lots of fresh mint, finely chopped
3/4-1 glass raisins (optional)
1 1/2 glasses sesame seeds
1 egg for brushing
To make the filling, grate the cheese 1-3 days in advance, if desired.
Put in an
uncovered dish and chill. Stir once or twice daily to dry. The cheese mixture
may be prepared either the previous night or 4-5 hours in advance. Whisk the
eggs well. Combine the cheese with semolina. Make a well in the centre,
place the yeast in it and on top add some of the egg. Start pressing and
rubbing the yeast, egg and some cheese with your fingertips to dissolve the
yeast. Add as many eggs as needed to make a rather firm mixture. Cover
with a kitchen towel and set aside. To make the dough, mix the flour, baking
powder, mastic and the cherry mahaleb pounded with 1 teaspoon sugar.
Pour in the oil and rub into the flour using your fingertips until the
mixture resembles fine breadcrumbs. Knead with as much milk as needed to make a
rather fluffy dough. Cover with a kitchen towel for 1/2 hour. Before starting
rolling out the dough, finish the filling by adding the mint, baking powder,
raisins (if using), cherry mahaleb and the mastic pounded with 1 teaspoon
sugar. Stir well. Rinse the sesame seeds, drain and place on a kitchen towel.
Roll out the dough thinly to give a round or square shape of the size
required.
Place each piece of dough on the sesame seeds and press on the bottom
side only. In the centre of each piece put sufficient filling for the size of
the dough and fold the four sides to form a square shape, leaving the
filling in the centre uncovered. Using a fork, press the four corners of
the square. Place each piece of dough on the sesame seeds and press on
the bottom side only.In the center of each piece put sufficient filling
for the size of the dough and fold the four sides to form a square
shape,living the filling in the center uncovered.Using a fork, press the
four corners of the square.Place flaounes on an ungreased, lightly
floured baking tray and brush them with
some beaten egg. Sprinkle the uncovered part of flaounes with sesame
seeds. At the beginning, bake for about 20 minutes in a preheated,
moderately hot oven (180 C) until well-risen and then bake in a moderate oven
(150øC) until golden brown.
Notes:
1. The filling should be rather firm.
2. Do not use lots of mastic and cherry mahaleb because the mixture might
become bltter.
3. The central part of each pie should be uncovered.
4. Do not open the oven until the first 25-30 minutes of baking have
elapsed.
5. Bake flaounes at first in a hot oven and then in moderate oven.
6. If you do not like sesame, do not press the pies in the sesame. Just
sprinkle the flaounes surface with sesame after they have been brushed
with egg. As a result, a smaller quantity of sesame will be needed.
7. Instead of flaouna cheese, kefalotyri or halloumi cheese may be used
or any combination of the three.
1 (454 g) packet puff pastry
800 g minced pork
6 tablespoons oil
1 small onion, coarsely grated
salt and pepper
parsley, finely chopped
2/3 glass almonds, blanched, roasted and cut into small pieces
For the Bechamel sauce
3 glasses boiling milk
4 tablespoons oil
4 tablespoons self-raising flour
1/3- 1/2 chicken stock cube
Put the oil, minced meat, onion, salt and pepper in a pan and place over
moderate heat to cook. Stir occasionally until all the liquid has evaporated
and the minced meat is lightly brown. Add the parsley and after some
seconds remove from heat. Prepare the Bechamel sauce with the above
ingredients. Pour the Bechamel sauce into the meat mixture, add the
almonds and stir. Divide the pastry into
two portions. Roll out one portion of the pastry and line the base and sides up
to a height of 3 cm of a 27x27 cm ovenproof dish. Prick the pastry and spread
the meat mixture over. Roll out the other portion of the pastry and cover the
meat mixture until the edges of the dish. Press the edges of the two pastry
sheets together firmly. Prick the top sheet of the pastry. Bake in a preheated
moderate oven (160øC) for 45 minutes or until golden brown. Remove from
the oven, set aside for 20-30 minutes until the Bechamel sets and serve.
For the dough (See Spanakopitta dough)
For the filling
3 glasses boiled, skinned chicken, cut into small pieces
1 (400 g) can mushrooms, drained and sliced
1 small onion, finely chopped
3 tablespoons oil
1 Halloumi cheese, coarsely grated
For the Bechamel sauce
2 glasses boiling milk
1 tablespoon buffer
3 tablespoons self-raising flour
1/3-1/2 chicken stock cube
To prepare the filling, fry the onion gently in the oil and then stir in
the mushrooms. Make a Bechamel sauce using the above ingredients.
Combine the chicken with the Halloumi, the mushroom mixture and the
Bechamel.
Divide the dough into two portions. Use one portion to line the base and sides
up to a height of 3 cm of a 27x27 cm ungreased, ovenproof dish. Prick the
pastry and spread the filling evenly. Roll out the other portion of the dough
to the size of the dish. Place over the filling and press the edges of
the two pastry sheets together firmly. Prick the top sheet of the pastry too.
Bake the pie in a preheated moderate oven (160øC) for 45 minutes or until
golden brown.
Remove from the oven. Leave aside for 20-30 minutes until the Bechamel
sets and serve.
For the dough
5 glasses self-raising flour
2 teaspoons baking powder
1 glass oil
1 1/3 - 1 1/2 glasses fresh orange juice or 1/2 glass orange squash
diluted in 1 glass water
For the filling
2 1/2 - 3 glasses black olives, rinsed, stoned and chopped
1 small onion, coarsely grated
dried or fresh mint
6 tablespoons olive oil
sesame seeds (optional)
1 egg white to glaze
To make the dough, mix the flour with baking powder. Pour in the oil and rub
into the flour using your fingertips until the mixture resembles fine bread
crumbs. Knead with as much orange juice as needed to make a fluffy dough.
To make the filling, mix the olives with mint, onion and olive oil. Roll out
the dough into oval sheets in the size you prefer. Place some filling on
each sheet and spread over the whole surface using a spoon. Roll these
sheets from their wide side and put on an ungreased baking tray. Brush
them with one egg white lightly beaten with 1 tablespoon water and
sprinkle with sesame seeds, if desired. Bake in a preheated moderate oven
(150 C) for 35-45 mi- nutes or until golden brown.
For the dough
4 glasses self-raising flour
pinch of salt
2/3 glass oil
4/5-1 glass lukewarm water
For the filling
1 kg Fresh Anari cheese
4-5 tablespoons sugar
1 teaspoon ground cinnamon
3-5 tablespoons rose water
oil for frying
icing sugar for dusting
To make the dough, mix the salt with flour and pour in the oil. Using your
fingertips rub the oii into the flour until the mixture resembles fine
breadcrumbs.
Knead with as much water as needed to make a firm dough. Cover with a
kitchen towel for half an hour. To make the filling, mash the Anari with a
fork. Mix in the cinnamon, sugar and as much rose water as needed to make
a fluffy mixture. Roll out the dough into a thin sheet and cut it into
small pieces of 8x10 cm each.
Place about 2 teaspoons of filling on each piece. Fold the pastry over
the filling to enclose it completely and cut using a glass or cutter to
make half a circle shape. If you roll out the dough using a pasta-machine,
place the filling lengthwise at equal intervals, fold the sheet over and cut.
Continue until all the dough and filling is used. Heat the oil and fry the
bourekia, a few at a time, until golden brown. Drain bourekia in a strainer
and transfer to a platter. When cool, sprinkle with icing sugar.
It makes 70-80 bourekia.
Note: Sprinkle the dough With flour before rolling it out on a floured
surface. When the bourekia are cut, place them on a floured surface
until you are ready to fry them.
For the dough
1 glass yoghurt
1 teaspoon bicarbonate of soda
1 glass vegetable shortening
2 1/2 - 2 3/4 glasses self-raising flour
For the filling
3 glasses Halloumi cheese, grated
3 glasses unsalted Anan cheese, grated or mashed with a fork
3/4-1 glass Fetta cheese, grated or mashed with a fork
2 teaspoons baking powder
dried mint
6 beaten eggs
1/2 egg white to glaze
sesame seeds
To make the dough, mix the yoghurt and bicarbonate of soda. As soon as the
yoghurt rises, add the shortening and 2 glasses of the flour. Knead well and
add as much flour as needed to make a very fluffy dough. To make the filling
combine all the cheese, add the mint, baking powder and eggs and mix to
make a fluffy mixture. Divide the dough into two portions. Use one portion to
line the base and sides up to a height of 3 cm of a 27x27 cm ungreased,
ovenproof dish. Prick the pastry and spread the filling over it evenly.
Roll out the other portion of the dough to the size of the dish. Place
over the filling and
press the edges of the two pastry sheets together firmly. Prick the top sheet
of the pastry. Glaze with 1/2 egg white beaten with 1 teaspoon water. Sprinkle
with sesame seeds. Bake in a preheated, moderate oven (160 C) for 45
minutes or until golden brown.
Note: Instead of making the dough, you can use 1 (454 g) packet
puff pastry which must be rolled out into two sheets.
For the dough
5 glasses flour (half plain and half self-raising)
pinch of salt
5/6 glass oil
1 - 1 1/4 glasses lukewarm water
For the filling
4 glasses Halloumi cheese, grated
dried mint
3 unbeaten eggs
oil for frying
To make the dough, mix the flour with salt and pour in the oil. Rub the oil
into the flour using your fingertips until the mixture resembles fine
breadcrumbs. Knead with as much water as needed to make a rather firm
dough. Cover with a kitchen towel and leave aside for 1/2 hour. To make
the filling, combine
the Halloumi cheese, mint and as many eggs as needed to make a rather firm
mixture. Then proceed as for Anari cheese pastries (see page 133) but do
not sprinkle them with icing sugar. It makes about 80-90 bourekia.
For the dough
2 1/2 glasses self-raising flour
1/2 glass vegetable shortening
1 glass yoghurt
1 unbeaten egg
For the filling
4 large bunches of spinach (4 glasses spmach, boiled and drained)
1 small onion, finely chopped
l/4 glass oil
l glass (250-270 g) Halloumi cheese, grated
250 g Fetta cheese, mashed with a fork
l (300-330 g) piece of Fresh Anan cheese grated
4 large eggs
l/2 egg white to glaze
To prepare the filling, cut, rinse, boil and drain the spinach.
Heat the oil and first fry the onion gently and then the spinach.
Remove from heat, add the Halloumi cheese, the Fetta cheese and the Fresh
Anari cheese and stir. Whisk the eggs lightly and stir in the spinach mixture.
To prepare the dough, mix all the dough ingredients and knead. If more flour
is needed, add some to make a fluffy dough. Divide the dough into two
portions. Use the one portion to line the base and sides up to a height of 3
cm of a 27x27 cm ungreased, ovenproof dish. Prick the pastry and spread
over the spinach filling evenly. Roll out the other portion of the dough
to the size of the dish. Place over the filling and press the edges of
the two pastry sheets together firmly. Prick the top sheet of the pastry.
Glaze with some egg white beaten with 1 teaspoon water. Bake in a
preheated, moderate oven (160 C) for 40-50 minutes or until golden brown.
Note: Instead of making the dough, 1 (454 g) packet of puff pastry can be used which
must be rolled out into two sheets.
For the caramel
2 glasses sugar
3 tablespoons water
2 tablespoons lemon juice
First cream
5 eggs
1 (397 g) can sweetened condensed milk
4 cans boiling water (use the milk can as a measure)
vanilla
3 glasses white bread rolls, finely cubed
1 glass almonds, blanched and chopped into small pieces
Second cream
1 (397 g) can sweetened condensed milk
4 cans water (use the milk can as a measure)
6 tablespoons corn flour
3 eggs
vanilla
For the topping
1 Dream Topping beaten with 1 glass milk
1/3 glass almonds, blanched, roasted and chopped into small
pieces
To prepare the caramel, place the sugar, the water and the lemon juice in a
saucepan and place over low heat. Bring to the boil, stirring constantly until
the mixture turns into a rich golden caramel color. Pour the caramel into a
27x39 cm oval ovenproof dish and spread with a spoon to cover its base and
sides. To prepare the first cream, beat the eggs and, while beating, pour in
the milk, then gradually stir in the water and add the vanilla. Fold in the
breadcubes and almonds. Pour over the caramel. Place the dish over a roasting
tin of boiling water and bake in a preheated, moderate oven (160øC) for
about 1 hour or until a knife inserted into the centre comes out clean.
Remove from
the oven and allow to cool for 1 1/4-1 1/2 hours. Then prepare the second
cream as follows: pour the milk into a pan. Stir in the corn flour dissolved in
some of the water, the remaining water, the vanilla and the well-beaten eggs.
Place over heat and stir constantly preferably using a whisk until it thickens.
Pour this cream over the first one and allow to cool. Spread the Dream
Topping on top. Sprinkle with the roasted almonds.
Notes:
1. Place 1-2 slices of lemon in the roasting tin with the boiling water
so as to prevent it from tarnishing.
2. When you pour over the second cream, do not worry if
the first one has partly moved away from its surrounds.
2 (200 g each) packets sponge biscuits
2 glasses water (1/4 boiling water and 13/4 cold water)
2 tablespoons Nescafe
4 tablespoons sugar
3 tablespoons brandy
1 Dream Topping beaten with 4/5 glass milk
1 (200 g) packet cream cheese
6 eggs yolks
3 tablespoons icing sugar
1 1/2 teaspoons gelatine
1/2-3/4 level teaspoon cocoa
Beat the Dream Topping well. Dissolve the Nescafe and the sugar in 1/4 glass
of boiling water. Stir in the remaining cold water and the brandy. Dissolve the
gelatine in 3 tablespoons of boiling water. Beat the cream cheese with 1-2
tablespoons of Dream Topping. While beating, gradually add the remaining
Dream Topping, the egg yolks one by one, the icing sugar and the dissolved
gelatine. Then place the ring of a 26 cm spring-form tin on a platter. Dip the
sponge biscuits in the Nescafe mixture and lay them next to each other inside
the ring to create a thick layer. Spread half the cheese mixture on the
biscuits. Place on top a second layer of biscuits and spread over the remaining
cheese mixture and chill. Before serving, remove the ring and using a small
sifter, dust with cacao powder.
Notes:
1. Beat the cream cheese at the top speed of the mixer.
2. Use as many biscuits as needed. Some are left over.
3. If you wish dissolve the gelatine just before you add it to the mixture.
1 sponge cake
1/2 g/ass rose water (2-3 tablespoons may be left over)
5-6 tablespoons syrup from bitter orange or bergamot preserved in
syrup
1 g/ass almonds, blanched and finely ground
For the cream
5 glasses milk
7 tablespoons (2/3 glass) comflour
5 tablespoons sugar
3 tablespoons rose water
Prepare the sponge cake (see Sponge Cake page 123) one or two days in
advance. Turn the sponge cake out of the tin. allow to cool and cover to keep
it soft. On the day the dessert is required, cut about half of it into 11/4
cm thick slices and line the base of a 27x27 cm ovenproof dish. Spoon over
as much rose water as needed to make the slices moist. Pour over the
syrup and sprinkle with 1/2 glass of the almonds. To prepare the cream,
dissolve the corn flour in 1 glass of the milk. Pour the remaining milk
into a pan and stir in the sugar and the dissolved corn flour. Place over
heat and bring to the boil, stirring constantly, until the mixture
thickens. Remove from heat and stir in
the rose water. Spread the cream over the sponge cake and sprinkle
immediately with the remaining almonds. Leave to cool and chill.
2 It (8 glasses) milk
l 1/3 glasses corn flour
1 teaspoon mastic, pounded with 2 teaspoons sugar
1/2 It fresh cream
4/5-1 glass pistachios coarsely pounded
For the syrup
3 glasses sugar
l 1/2 glasses water
3-4 tablespoons blossom water
Dissolve the corn flour In 1 glass of the milk. Pour the remaining milk and the
dissolved corn flour into a pan and place over heat. Bring to the boil stirring
constantly until it thickens. Remove from heat and add the mastic. Stir the
cream for 6-7 minutes to cool slightly. Gradually stir in the fresh cream. Pour
the mixture into a 22,5x35,5 cm ovenproof dish and sprinkle immediately with
pistachios. Allow to cool and chill.
To make the syrup, place the sugar in a saucepan and stir in the water. Place
over heat. Bring to the boil for 1/2 minute, pour in the blossom water and
continue boiling for a further 20-30 seconds. Remove from heat, set aside to cool
and chill. Serve the mahaleb accompanied by the syrup. Pour as much syrup
as desired over your portion.
Notes:
1. The syrup can be prepared 1-2 days in advance.
2. The mahaleb is sugar free.
1/3 glass rice, washed and drained
1 glass water
3 glasses milk
2 tablespoons corn flour
3-4 tablespoons sugar
4 tablespoons blossom water
ground cixamon
Boil the water and add the rice. Cover and simmer, stirring occasionally.
When It IS nearly cooked, pour in 2 1/2 glasses milk, add the sugar and the
corn flour, dissolved in the remaining 1/2 glass milk. Stir constantly until
thickened. Remove from heat and stir in the blossom water. Serve ryzogalo
into 5-6 individual small bowls. Leave it to cool and then chill. Just
before serving spnnkle with cinnamon.
Note: When the ryzogalo is cooked, the rice might seem very little but later
its volume will increase as it swells.
For the dough
4 glasses finely ground wheat
4 glasses water
4 tablespoons oil
salt and pepper
ground cinnamon
1 small onion, coarsely grated
For the stuffing
600 g minced pork
4 glasses onions, finely chopped
3/4 glass oil
lots of parsley, finely chopped
salt and pepper
ground cinnamon
oil for deep frying
To prepare the dough, put the water, oil, salt, pepper, cinnamon and onion in
a pan and place over heat. Bring to the boil and remove from heat. Add the
ground wheat immediately. Stir well until all liquid has been absorbed. Cover
with the lid and leave for at least 3-3 1/2 hours to cool. To prepare the
stuffing, fry the onion gently in the oil over low heat until iust
tender. Add the minced
meat, salt, pepper and cinnamon. Cook over moderate heat until the minced
meat lightly browns. Add the parsley and in a few seconds remove from heat.
Drain the minced meat mixture. Knead the ground wheat mixture well. Take a
little of this mixture and firstly shape it into a ball and then using a
wet finger into a tubular shape with thin sides. To shape them more
easily, dip your fingers in water every time. Stuff each koupa with the
meat mixture and seal it at the top. Deep fry koupes, a few at a time, in
a small, deep saucepan until golden brown on all sides. It makes 65-70
koupes.
1 glass maize powder 3 tablespoons rose water
5 1/2 glasses water 3 tablespoons sugar (optional)
4 tablespoons water sugar and rose water for serving
Wet 6-7 fruit dishes and place one on top of the other. Dissolve the maize
powder in 1 glass of the water, stirring well. Pour the remaining 4 1/2 glasses
of water in a medium pan and place over heat. When the water is lukewarm,
stir in the dissolved maize powder. Using a long wooden spoon, stir
constantly until thickened. Add the 4 tablespoons of water and continue to
stir for a further 3-4 minutes. At this point bubbles start appearing.
Add the 3 tablespoons of rose water and continue to stir thoroughly for a
further 2-3 minutes or until the mahalepi thickens and drops heavily from
a spoon. Before removing from heat, stir in the 3 tablespoons of sugar,
if using. Fill the dishes with
the cream. Allow to cool. Half fill a deep basin with cold water. Turn out the
mahalepi in your hand and place them in the cold water one on top of the
other. The water must cover the mahalepi. Chill mahalepi for at least a few
hours. Serve each portion of mahalepi in deep individual dishes. Sprinkle with
1-3 tablespoons sugar, pour over 3-4 tablespoons rose water and 1/3-1/2
glass of water.
Note: It may be served with rose cordial instead of rose water or with some
rose cordial and some rose water.
1 (325 g) packet digesSve biscuits, crushed
75 g unsalted buffer
1 (250 g) can Moffat whipping cream, chilled
1 (200 g) packet cream cheese
1 (397 g) can sweetened condensed milk, chilled
1/3 1/2 glass lemon Juice strained (it depends on how sour you prefer it)
1 (400g) can cherry pie filling
Melt the butter in a bowl over a pan of simmering water. Pour the melted
butter in the biscuits and combine with your hands. Using a spoon, press
lightly the mixture onto the base of a 27x27 cm overproof dish. Chill for
10-15 minutes. Beat the cheese with a little whipping cream and
gradually beat in the remaining cream and the milk. Continue to beat for
a further 4-5 minutes. Finally, pour in the lemon juice. You notice that
the mixture thickens so you stop beating. Spread it on top of the biscuit
mixture and on top of that spread the cherry filling immediately.
Sprinkle a few ground biscuits around the edges of the cake and chill.
Notes:
1. If you wish the cake to have a round shape, place the ring of a 28 cm
spring form tin on a platter and make the dessert inside this following
the aforementioned in- structsons. Remove the ring before serving.
3 large eggs
1 1/2 glasses sugar
1/2 glass oil
1 1/2 glasses lukewarm milk
2 glasses self-raising flour
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
pinch of salt
vanilla
4 tablespoons cocoa powder
1/2 glass plus 2-3 tablespoons milk
1/3 glass brandy
Cream Topping
1 (250 g) can Moffat whipping cream, chilled
2 egg whites
1 tablespoon icing sugar
Chocolate Glaze
150 g plain chocolate
2 teaspoons vegetable shortening
1 egg, separated
1 tablespoon brandy
Grease and flour a 30 cm ring cake tin and then line the base with
greaseproof paper, if desired (see General Instructions). Sift the flour
with cocoa
powder and add the baking powder, bicarbonate of soda and salt. Whisk the
eggs until pale, add the sugar and continue beating until creamy. While
beating add the oil and then gradually and alternately the flour and 1 glass
of the milk and finally the remaining milk. Turn the mixture into the
prepared tin and bake in a preheated, moderate oven (150øC) for about 45
minutes or until a knife inserted into the centre comes out clean. Turn
out, remove the paper and turn it again on a serving platter. Combine the
1/3 glass of brandy with 1/2 glass plus 2-3 tablespoons of milk and spoon
over the hot chocolate cake. Allow to cool. Beat the whipping cream with
icing sugar and the 2 egg whites until creamy. Cover the cake with the
cream and chill. To make the chocolate glaze, melt the chocolate in a
bowl over a pan of gently simmering water and when nearly melted add the
shortening. Whisk the egg white until stiff. Beat
the egg yolk until pale and while beating add in the brandy and gradually the
melted chocolate. Using a spoon, fold in the merinque. Spoon the chocolate
mixture over the whipping cream in the centre of the cake and with a palette
knife spread it very carefully until it falls irregularly over the sides.
Chill again.
1 glass vegetable shortening
1 glass dark brown soff sugar
5 eggs
2 1/2 glasses siffed self-raising flour
1/4 1/3 glass brandy
1 teaspoon bicarbonate of soda
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
grated rind of 1 lemon
grated rind of 1 small orange
1/4 - 1/3 fresh orange or mandarin luice
4 preserved green biffer oranges
4 preserved bitter orange peel rolls
5-6 preserved bergamot peel rolls
1/2 glass glace cherries (optional)
3 (500 g) glasses dried dates
2 - 2 1/2 glasses raisins
1 3/4 - 2 glasses walnuts
13/4 (250 g) glasses almonds
I glass Dranay
For the almond paste
3 glasses almonds, blanched, draped and finely ground
3/4 glass siffed icing sugar
7-9 tablespoons blossom water
some apricot jam
For the icing
4 1/2 (750 g) glasses siffed icing sugar
1/2 glass vegetable shortening
3-4 tablespoons lemon juice
5-6 tablespoons water
Drain the preserved fruit from syrup (place them in a strainer for several
hours) and chop them into small pieces. Rinse and drain the raisins. Stone
the dates and chop them finely. Chop the glace cherries, if using. Combine
the preserved fruit, raisins, dates and glacefcherries. Pour brandy over and
cover with a kitchen towel. Leave aside for 1-3 days. Every day, stir in 3
tablespoons of brandy. On the day you are going to make the cake, cut the
walnuts and almonds into small pieces. Line a 28 cm cake tin with foil.
Grease and flour. Beat the shortening. While beating,
add the sugar, the eggs, one by one, gradually the flour, the bicarbonate of
soda dissolved in 1/41/3 glass of brandy, cinnamon, cloves, grated rind of
lemon and orange and the orange or mandarin juice. Sprinkle the preserved
fruit with 2 tablespoons of flour and stir. Add them to the cake mixture.
Stir in the almonds and walnuts. Turn the mixture Into the prepared tin
and spread.
Bake in a preheated, moderate oven (150 C) for about 1 hour. Reduce the
heat and continue to bake for a further 1 hour or until a knife inserted
into the centre comes out clean. Remove from the oven, allow to cool
completely and cover. After 1-2 days prepare the almond paste as follows:
sprinkle the almonds with icing sugar. Gradually add as much blossom water
as needed to make a firm paste. Spread the cake with the jam and place
the almond paste, little by little pressing it down with your hands, so
as to cover the top
and the sides. Leave uncovered. After 11/2 days prepare the acing. Mix the
shortening, ecing sugar, lemon juice and 2-3 tablespoons of the water and stir
slowly using a metal spoon. Stir in as much water as needed, spoon by
spoon, to make a stiff icing. Spoon it over the almond paste and spread with
a round-ended knife and then swirl it. Decorate the cake and allow to dry.
500 g kataifi pastry
1 glass vegetable shortening
1 3/4 - 2 glasses almonds, coarsely ground
2-3 tablespoons sugar
1 tablespoon ground cinnamon
For the syrup
3 glasses sugar
2 1/2 glasses water
drops of lemon juice
2-3 cinnamon sticks
To prepare the syrup, put the sugar, water, lemon juice and cinnamon sticks
in a saucepan. Stir and place over heat. Bring to the boil and 1-1 1/2
minutes later remove from heat and leave to cool. Mix the almonds, sugar
and cinnamon. Spread the kataifi pastry in a big bowl and using your
fingertips separate the threads. Melt the shortening without browning it and
pour it over the kataifi pastry. Rub the kataifi pastry with your
fingertips to combine with
shortening. Spread half of the kataifi pastry in a 30 cm baking tin, sprinkle
with the almond mixture and cover with the remaining kataifi pastry. Bake in a
preheated moderate oven (150øC) for 35- 45 minutes or until golden. Remove
the kataifi from the oven and immediately pour the syrup over. Cover with a
towel and leave aside to absorb the syrup and cool.
500 g fillo pastry
Oil for brushing
For the syrup
2 glasses sugar
1 1/2 glasses water
1 large piece orange peel or 2-3 cinnamon sticks
some drops of lemon juice
For the cream
6 glasses (1 1/2 Lt) milk
3 tablespoons semolina
3 tablespoons comflour
3 tablespoons maize powder
6 tablespoons sugar
4 large beaten eggs
vanilla
1 tablespoon unsalted butter
To prepare the syrup, put the sugar, water, orange rind or cinnamon and the
lemon juice in a saucepan. Stir and place over heat. Bring to the boil and
simmer for 4-5 minutes. Remove from heat and leave to cool. To prepare the
cream, mix in a pan 51/2 glasses milk, the corn flour and the maize powder
dissolved in the remaining 1/2 glass milk, semolina, sugar, eggs, vanilla and the
butter. Put over heat. Using a whisk, stir constantly until thickened. Place a
fillo pastry sheet on the base and sides of a 27x27 cm ovenproof dish and
brush lightly with oil. Continue in this way till half the quantity is laid.
Place the cream over it. Lay the remaining fillo pastry on top of the
cream, brushing
each sheet with oil. Turn the edges of the fillo pastry inwards. Brush the
surface too. With a knife cut the upper part of fillo pastry in diamond shapes
making sure that the knife does not reach the cream. Sprinkle with 1 - 1 1/2
tablespoons water. Bake in a preheated, moderately hot oven (1 50 C) for
about 30-40 minutes or until golden brown. Take it out of the oven and
immediately pour the syrup over, after having removed the orange rind or cinna-
mon sticks. Do not cover.
Note: If you wish to have a thicker cream, use a more heaped spoon of maize, corn-
flour and semolina.
5 large eggs
1 1/2 glasses sugar
1 glass oil
1 (410 g) can evaporated milk, undiluted
3 glasses self-raising flour
3 teaspoons baking powder
1/2 glass cocoa
4 tablespoons brandy
Grease and flour a 30 cm ring cake tin and then line the base with
greaseproof paper, if desired. Sift the flour and add the
baking powder. Sift the cocoa into a medium-sized bowl, add 5 tablespoons
of the sugar, the brandy, 3 tablespoons of the milk and stir. Beat the eggs
well. Add the remaining sugar and continue to beat until creamy. Pour in the
oil, the remaining milk and gradually add the flour with the baking powder and
beat until well combined. Turn 2/3 of this mixture in the cocoa mixture and
beat. Transfer the plain mixture into the prepared tin and pour the cocoa
mixture over. Bake in a preheated, moderate oven (150øC) for 50-60 minutes or
until a knife inserted into the centre comes out clean.
Note: This mixture can be baked in two loaf tins of 12x25 cm. Line the tins
with foil, grease and flour them.
6 eggs
1 3/4-2 glasses sugar
1 1/2 glasses vegetable shortening, half melted
4 glasses self-raising flour
2 1/2 teaspoons baking powder some mastic
1 1/2 glasses milk at room temperature or lightly boded
1 glass almonds, blanched and cut into small pieces or coarsely ground
some almonds, blanched and halved
Line the base of a 28-30 cm round cake tin with foil.
Grease and flour. Pound the mastic with 1-2 teaspoons of the sugar.
Sift the flour and add the baking powder and pounded mastic. Whisk the
eggs very well. Add the remaining sugar and continue to beat until creamy.
Beat in the shortening and alternately the milk and flour. Using a metal
spoon, stir in the almonds. Pour the mixture into the prepared tin and
create numbers
by arranging the blanched halved almonds on its top, to denote the new
year, pressing in lightly. Bake in a preheated, moderate oven (150 C) for
about 1 hour or until a knife inserted into the centre comes out clean.
Note: For the sake of tradition, wrap a coin in a piece of foil and press it into the
mixture before baking.
For the dough
6 glasses self-raising flour
pinch of salt
1 glass oil
1 1/4 glasses lukewarm water
For the filling
3 glasses almonds, finely ground
6 tablespoons sugar
1 1/2-2 teaspoons ground cinnamon
8-10 tablespoons rose water
For the syrup
4 glasses sugar
4 glasses water
3-4 cinnamon sticks
6-8 drops of lemon juice
4 tablespoons rose water
oil for frying
To prepare the syrup, place the sugar, water, cinnamon and lemon juice in a
saucepan. Stir and place over heat. As soon as it reaches the boiling point,
reduce the heat and boil for a further 5-7 minutes. Remove from heat, pour in
the rose water, take out the cinnamon sticks and leave to cool.
To prepare the dough, mix the salt with flour and add the oil. Using your fin-
gertips rub the oil into the flour until the mixture resembles fine
breadcrumbs.
Knead with as much water as needed to make a firm dough. Cover and leave
it aside for half an hour.
To prepare the filling, mix the almonds with sugar and cinnamon and add as
much rose water as needed to make a firm mixture.
Roll out the dough into thin sheets and cut each sheet into pieces of about
8x10 cm. Place some filling on each piece of pastry and roll to the shape of a
finger. Press the edges firmly with a fork.
Heat plenty of oil in a medium pan. Fry the daktyla, a few at a time, over a
low heat until golden brown on both sides. Remove daktyla and dip into
the syrup for about 10 seconds. Drain them in a strainer and transfer to
a platter. It makes about 140 daktyla.
2 glasses almonds, blanched, drained and finely ground
1/2 glass icing sugar
6-7 tablespoons blossom water
sugar
Using a sieve sift the icing sugar onto the almonds and mix them well. Add
gradually as much blossom water as needed to make a stiff paste which can
just be shaped out. Form the marzipan into whatever shape you like. Coat
them with sugar and then put into small paper cases. Place sweets on a
platter and cover with ciing film to rernain soft.
Note:
1. It makes about 20 marzipans, the size of an egg yolk.
1 glass almonds, blanched and halved
3-4 tablespoons oil
3/4 glass oil
2 glasses semolina
For the syrup
1 3/4 glasses sugar
4 glasses water
2 cinnamon sticks
2-6 tablespoons rose water (to suit your taste)
In a medium pan, preferably non-stick, heat 3-4 tablespoons oil. Add the
almonds and stir fry until golden brown. Place the almonds on double
absorbent kitchen paper. To prepare the syrup, place in a small saucepan the
sugar, water and cinnamon sticks. Stir and place over heat. Bring to the boil,
remove from heat immediately and add the rose water. In the pan used before,
heat the oil gently and add the semolina stirring constantly until lightly brown.
Remove from heat. Pour in the boiling syrup slowly and carefully. Put it over a
low heat and fold in the almonds. Stir constantly until all syrup is absorbed
and the mixture leaves the sides of pan. Place halvas into a mould and allow
to cool. To serve, turn out on a serving dish.
1 glass sugar
1 glass orange juice
3 glasses oil
1/2 glass brandy
1 level tablespoon ground cinnamon and cloves
1 level teaspoon salt
8 1/2-83/4 glasses self-raising flour
5-6 teaspoons baking powder
For the syrup
1 1/2 glasses sugar
1 glass honey
1 1/2 glasses water
For the topping
2 glasses finely ground walnuts mixed with 1 level teaspoon ground
cinnamon
Mix the sugar, the orange juice, oil, brandy, cinnamon, cloves, 7 glasses of
the flour, baking powder and salt. Knead and add as much flour as needed to
make a fluffy dough - the mixture must have an oily consistency. Take a
small portion of the mixture, shape it as desired, preferably oval. Place the
cookies on an ungreased baking tray. Bake in a preheated, cool oven
(140 C) for about 30 minutes or until the bottom side is golden brown.
Remove from the oven and allow to cool.
To make the syrup, mix the water, sugar and honey in a saucepan. Stir and
place over heat. As soon as the syrup boils, skim and remove from heat. Dip
the cookies in the syrup, a few at a time, and let them soak for about 10
seconds. Remove from syrup and place in a strainer to drain a bit. Take one by
one from the strainer and coat lightly in the walnut mixture. Keep the syrup
warm. When it starts getting cold, reheat.
Notes:
1. When walnut cookies are baked they tend to expand. For this reason
try to keep your shapes small.
2. Instead of ground walnuts, you can use pounded walnuts to sprinkle the cookies
with .
There are three types of coffee, the skettos, metrios and glykys. For each
cup of coffee the following ingredients are required:
Kafes skettos (Coffee without sugar)
1 heaped teaspoon of coffee
1 demitasse water
Kafes metrios
1 heaped teaspoon of coffee
1 teaspoon of sugar
1 demitasse water
Kafes Glykys
1 heaped teaspoon of coffee
2 teaspoons of sugar
1 demitasse water
Take a briki - a long-handled coffee pot - add the required ingredients and
place over heat. Stir until the sugar is dissolved and then bring to the boil
without stirring. The coffee forms a creamy froth on top called kaimaki. As the
froth turns in from the sides and the coffee begins to rise in the pot, remove
from heat at once. Pour a little coffee into each cup to distribute the froth and
then fill the cups.
5 glasses lemon juice, strained through a fine sieve
6 glasses sugar
Pour the lemon juice into a large, preferably glass, bowl and add the sugar.
Stir with a long handled spoon and leave aside for many hours stirring
occasionally until the sugar is completely dissolved. Transfer the lemon squash
into well dried bottles, seal with corks and chill immediately.
Notes:
1. Bitter orange squash and bergamot squash can be made in the same way.
2. If you prefer, use only 5 glasses of sugar for a less sweet squash.
TO THE COOKING FOR FRIENDS HOMEPAGE