Baklava: Filo pastry filled with nuts
Baklava: Filo pastry filled with nuts
For 24 pieces
Prep time: 30 minutes
Cook time: 1 hour
INGREDIENTS:
2 cups white sugar
2 cups water
1 cup honey
1 cinnamon stick
¼ lemon
1 teaspoon vanilla extract
1–½ pounds chopped almonds
2 tablespoons white sugar
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1–½ cups unsalted butter, melted
1 (16 ounce) package frozen phyllo pastry, thawed
For the syrup:
1 cup water
1 cup sugar
½ cup honey
1 cinnamon stick
Lemon juice or lemon peel (removed prior to pouring)
INSTRUCTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a saucepan over medium heat, combine the 2 cups of sugar, the water, honey, cinnamon stick, lemon, and vanilla. Bring to a boil, then simmer for 15 minutes, skimming off any foam that forms. Remove from heat and set side.
3. In a small bowl, combine the chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside.
4. Brush butter on bottom of a 9 x 13-inch pan. Each sheet of phyllo dough is twice as big as the pan, so cut each in half, making 2 sheets. Place a sheet of phyllo on the bottom of pan, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about ¼ to ⅓ cup of the nut mixture evenly over the phyllo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of phyllo, until all but 8 half-sheets (4 full sheets) remain unused.
5. Use remaining 8 half-sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthwise about ½ inch deep, then cut diagonally to form diamond shapes.
6. Bake in preheated oven for 50 to 60 minutes, or until golden brown.
7. While the baklava bakes, make the syrup: boil the water and sugar until the sugar is melted. Add the honey, cinnamon stick, and lemon peel. Simmer for about 20 minutes, then remove from heat and set aside. Remove the cinnamon stick and lemon peel prior to pouring over baklava.
8. Remove baklava from oven, and immediately pour syrup over baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve.
Doner kebab: Rotisserie meat and pita
Doner kebab: Rotisserie meat and pita
Serves 4
INGREDIENTS:
1 teaspoon plain flour
1 teaspoon dried oregano
½ teaspoon dried Italian herbs
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon ground black pepper
1¼ lb. minced lamb
INSTRUCTIONS:
1. Prep: 10 min. Cook: 1hr 20min › Extra time: 10min resting › Ready in: 1hr 40min
2. Preheat the oven to 350 F.
3. In a large bowl, combine flour, oregano, Italian herbs, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
4. Add the minced lamb and thoroughly mix through all dry ingredients. Using a kneading method for around 3 minutes will ensure that the lamb is smooth and that all dry ingredients are evenly combined.
5. Shape the seasoned minced lamb & place into a loaf tin and place it on a baking tray.
6. Bake in the oven for around 1 hour 20 minutes. Turn the loaf half way through cooking time to ensure even browning.
7. Once cooked, wrap the meat in foil and allow to rest for 10 minutes. Slice the doner kebab meat as thinly as possible and serve with warmed pita bread and salad.
Serving suggestion:
Serve with warmed (lightly toasted) pita bread. Also serve with chili sauce and a salad of shredded cabbage, carrot, onion, and sliced cucumber.
Turkey Recipes 2015
