upstill (06/01/82)
Baklava Mix in bowl: 1 1/2 c. ground walnuts 1/4 c. powdered sugar 1/4 t. cinnamon Boil in saucepan 15 minutes (stir until sugar is dissolved): 1 1/2 c. sugar 1 c. water 1 c. corn syrup 2 Tblsp. lemon juice 1 cinnamon stick. 1 lb. phyllo dough (buy it; you didn't expect to make this stuff yourself, did you?) Unroll the phyllo onto a damp towel and cover with another damp towel to keep it from drying. Melt at least a stick and probably two of butter, and brush a 13x9 pan with it. Trim the phyllo to fit the pan in length. Put six layers of dough into the pan, brushing each lightly with butter and folding into the pan. Then put spread half the nut mixture around the dough. After four more layers of dough, spread some more of the nut mixture. Continue with four layers, then nuts, until the dough gives out (its up to you to divide the nuts evenly (unimportant)). Fold the overlap of the last sheet under and brush with butter. Cut after the baklava fashion, then bake for 75 minutes at 350. Pour the syrup over the result and let sit for 24 hours before serving. ----------------------------------------------------------------------------- Hummus (Garbanzo spread for dipping) from Recipes for a Small Planet 2/3 cup dry garbanzos, cooked very tender ...puree with enough of the cooking water to keep the blender/processor from getting constipated. 1 large onion, chopped fine 2 cloves garlic, minced ...saute in (preferably sesame) oil lightly juice of two lemons 1 Tblsp. soy sauce 1/2 tsp. salt 1/4 cup tahini (sesame-seed butter) 1/2 cup roasted and ground sesame seeds (big trouble without a blender/proc. Dump everythint into a bl/proc. and whir away until non-lumpy. Chill and serve. -------------------------------------------------------------------------------- Baba Ghanooj (eggplant puree) from the Time-Life book "The Cooking of the Middle East" 1 medium-size eggplant ...roast unpeeled, either by 1) holding it on the end of a fork over a gas flame until the skin chars and cracks; or 2) broiling 4" from the heat (turn it once in a while) for 20 mins. Peel it, cut away the badly burned spots, chop it and mash it to a smooth puree. 1/4 cup fresh lemon juice 2 Tblsp. tahini (sesame butter) 1 large clove garlic, finely chopped 1 tsp. salt ...puree in with the eggplant. Spread on a serving plate and sprinkle with: 1 Tblsp. olive oil 1/2 c. finely chopped onion 1 Tblsp. chopped parsley (pref. flat-leaf) ---------------------------------------------------------------------------- Tabbouleh (Mint, wheat, tomato and parsley salad) from "The Cooking of the Middle East" 1/2 cup crushed wheat -- soak in water for 10 minutes, drain, and squeeze in a cloth until dry. 3 medium fresh tomatoes, finely chopped (the quality of these makes a big difference). 1 c. parsley, finely chopped (pref. flat-leaf) 1 c. fine-chopped onions 1/3 c. fresh lemon juice 2 t. salt ...Toss everything above together. Just before serving stir in: 1/3 c. olive oil 2 Tblsp. fine-chopped fresh mint Can be served as a salad or like a dip with cracker bread.