Phyllo Class photos

Phyllo Cups

Baklawa-Baklava

Spanakopita and Tyropita ( Spinach and Cheese Pies)

These photos were emailed to me from Barbara who attended the class. We made baklava (baklawa), phyllo cups filled with cream, jam, and sprinkled pistachios on top. We made bird nests and phyllo sticks called Burma.

We also made Greek spinach pies and cheese pies.

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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.

Lentils with Rice

We usually cook this recipe with brown or green lentils. I have used black lentils in this recipe. You can use leftover rice with noodles for this recipe too.
1 cup boiled lentils
2 cups cooked rice
1 large onion chopped
½ cup scallions chopped
2 tbs. olive oil
1tbs vegetable oil
½ tsp salt
1/tsp (combination of black pepper, cinnamon & allspice)

In non stick pan, sauté the onions in oil until translucent. Add the scallions, rice and lentils and mix together. Sprinkle the spices and salt and toss the mixture in the pan to blend all the flavors together.
Reduce the heat to low and leave it to simmer for 15 minutes.
Serve it with salads, fish or chicken.

Eggplant with Meatballs

1 eggplant sliced
1 green pepper sliced
1 onion sliced
2 cloves garlic
1 8 0z diced tomatoes
1/3 cup vegetable oil
1 pound lean ground beef or lamb
½ tsp salt
½ tsp Arabic spice (combination of cinnamon, allspice, black pepper)
Place the eggplant in the colander and sprinkle 1/2tsp of salt on it. Leave it to drain for 30 minutes.
Combine the meat with chopped garlic, salt and spices. Make small patties, 1 inch in diameter and place them in a nonstick pan and sauté them in 1 tbs. oil on both sides. Pour the diced tomatoes over it and leave it to simmer in the sauce for 5 minutes.
Dry the eggplants and sauté them in oil on both sides.
Place the sliced onions and green peppers in a deep pan. Place the eggplant on top. Arrange the meat
patties on top of the eggplants, and pour the sauce over the vegetables.
Bring to boil, and reduce the heat to medium. Simmer for 20 minutes until the vegetables are cooked well.
Serve with plain white rice.

Green Beans-Fasulia bil Zeit

1 pound frozen or fresh green beans

1 medium onion sliced

1 8oz diced tomatoes or one chopped tomato

1 /2 cup tomato sauce

1 tsp salt

1/2 tsp Arabic Spice(cinnamon,black pepper,allspice)

1/3 cup olive oil

1 1/2 cup water

Saute the onions in olive oil in a pan. Add the diced tomato and simmer for 5 minutes. Add the green beans and the rest of the ingredients. When it starts to boil, reduce the heat and leave it to simmer for 20 minutes until the green beans are cooked.

Serve with rice.

You can cook this recipe with stewing beef or lamb. First you cook the meat for 45-60 minutes. When the meat becomes tender, add the onions and follow the above recipe. This will be a main meal served with rice.

Saffron Rice with Meat Dressing

We usually decorate rice with sautéed almonds and raisins for special occasions. The meat dressing follows the recipe.

2 cups basmati long grain rice
4 cups water
½ tsp salt
a pinch of saffron threads or powder
4 cardamom pods
¼ cup vegetable oil

2tbs rose water(optional)

Pour the oil in a pot and sauté rice for one minute. Add salt , saffron and cardamom and pour the water. Bring it to boil. When the water is almost absorbed lower the heat, add rose water and leave it to steam for 20 minutes. Stir it and serve it on a plate. Decorate with almonds and raisins.

Meat Dressing

1/2 pund ground lamb or ground beef

1/2 cup chopped onion

1/3 cup raisins

1/3 cup blanched almonds or pine nuts

1/2 tsp salt

1/2 tsp Arabic spice(cinnamon,allspice,black pepper,cloves)

Saute meat in a non stick pan. Add the onions, salt and spices. Keep sauteing until the onions are cooked.

In a separate pan, saute the almonds with 2 tbs. of vegetable oil. When they get toasted, add the raisins and keep sauteing for one minute. Sprinkle some spices over it. Add to the meat and spread it over the rice.