Greek Recipies Recepies

Baklava

• 1 lb of almonds (you may also use a mix of almonds and pecans)
• 1/2 a cup of breadcrumbs
• 1/4 a cup of sugar
• Some cinnamon and (optionally) some cloves
• 1 lb of filo dough
• 1&1/2 cup of melted butter

For the syrup:

• 4 cups of sugar
• 2 cups of water
• 1 lemon (just the juice)

Preparation:
Put the almonds in boiling water for a few minutes so that the skin becomes soft and it is easy to peel off. Grind the almonds (preferably through a mince machine). Add the breadcrumbs, 1/4 cup of sugar, some cinnamon and cloves.
Use a tray (about 7"X12") and brush some butter in it (so that it won't stick). Lay 5 to 6 sheets of filo in the tray. As you put them in one by one, brush each one with some butter and sprinkle some of the almond-breadcrumb-sugar mix. Add two more sheets of filo together and lay the rest of the almond mix on them. Put another 6 sheets of filo on top (brush each one with butter as you put them in). Cut the baklava in pieces. Bake it in 300F for about 1&1/2 hour.
To make the syrup, boil the 4 cups of sugar, the 2 cups of water and the lemon juice for about 10 minutes. Pour the syrup on the cool baklava.

Egg and Lemon Sauce

Ingredients:

• 1-2 cups broth from soup or liquid from entree
• 2 eggs
• Juice of one lemon
• a little flour

Preparation:
Mix the flour with the lemn juice. Beat the eggs in a bowl. When they are well beat, add the lemon and flour mix (keep beating). Add the broth or other liquid little by little while you keep beating. Pour the egg and lemon sauce in the pot of soup or food and stir well.