Experience the Magic of Phyllo

To register for the class, please call :703 658-1201

Iraqi Holiday Desserts

This is from Ch. 10 TV segment on Baking with Lindsey. I prepared Iraqi Holiday Cookies in November, 2010.

Iraqi Recipes

Cooking segment on Ch. 10 TV station on Baking with Lindsey

Stuffed Grape Leaves

½ pound ground chuck

These recipes were cooked during class

½ cup white rice

¼ cup chopped onions

3 cloves garlic, chopped

1- 8 ounce can tomato sauce

1 teaspoon salt

1 teaspoon Arabic Spice
Juice of 2 lemons
2 tbs. olive oil
1 jar grape leaves
1 ½ cups water

Filling
Combine the meat with onions, garlic, salt spices and tomato sauce. Wash the rice and add to the meat mixture and mix. Add lemon juice and stir.

Open the jar of grape leaves. Remove the one bundle of leaves and wash to remove the salt. Place in a colander to drain.

Take one grape leaf and place face down on a cutting board. Place one tablespoon of the filling on the side of the stem. Fold the leaf over and fold the sides. Roll the grape leaf to make a roll.

Arrange the grape leaves in a pot. When the pot is half full with grape leaves, pour 2 tbs. of olive oil over it. Place a saucer on top of the grape leaves to keep them submerged.

Pour the water in the pot. And place on medium heat. Bring to a boil. When water is almost absorbed, and rice grains are cooked, remove from heat and set aside for 30 minutes before serving.

Experience the Magic of Phyllo

Phyllo cups, Spinach pies, Cheese pies & Baklawa

Experience the Magic of Phyllo

To register for the class, please call: 703 658-1201

My grandson and his friend learned to make baklawa in my kitchen. The hardest part was cutting the phyllo before baking it in the oven. They took it to school and shared it with their classmates and teachers.

Eggplant with Tomatoes

1 large eggplant sliced
1 large onion sliced
1 tomato sliced
1 green pepper sliced (optional)
1 8 oz can tomato sauce
1 tsp salt
1/3 cup olive oil
1 tsp Arabic spices (combination of cinnamon, allspice, black pepper)
1 cup water
Place the sliced eggplants in the colander and sprinkle salt over them. Leave them in the sink to drain for 45mins.
Remove the eggplants from the colander. Place in a bowl and drizzle some olive oil on them. Arrange them on a baking sheet and place them under the broiler for 7 minutes. Broil them on both sides.
Sauté the onion in a pan and add the green pepper and sliced tomatoes. Add water and simmer for 10 minutes. Arrange the eggplant slices over the vegetables. Pour the tomato sauce over the eggplant. Sprinkle salt and spices. Bring to boil; reduce heat and leave to simmer for 20 minutes. Check if it needs more water or salt.
Serve it with plain white rice.