World Recipes

Gulab Jamun (Milk Balls in Sweet Syrup)

A traditional Indian dessert, these spongy milk balls are soaked in rose scented syrup. They are delicious with fresh cream, Kulfi, ice cream etc. Sprinkle gold-leaf on top of each serving to make it really fancy.

Yields 20 milk balls.

1 cup dry milk powder
3 tablespoons all-purpose flour
2 tablespoons ghee (clarified butter), melted
1/2 teaspoon baking powder
1/2 cup warm milk
1 tablespoon chopped almonds (optional)
1 tablespoon chopped pistachio nuts (optional)
1 tablespoon golden raisins (optional)
1 pinch ground cardamom
1 quart vegetable oil for deep frying

Syrup
1 1/4 cups granulated sugar
7 fluid ounces water
1 teaspoon rose water
1 pinch ground cardamom

In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.

In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.

Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.

Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately or chill.

Melomakarouna (Honey Cookies Stuffed with Dates and Nuts

Pinch of salt
1 teaspoon baking powder
2 pounds flour
2 sticks (1 cup) sweet, unsalted butter
1 1/2 cups granulated sugar
2 cups Wesson oil
1 egg
1 teaspoon baking soda
1 1/2 cups orange juice
1 teaspoon vanilla extract
Flour (about 1 pound more)

Filling
2 cups chopped nuts
1 pound chopped dates
1 tablespoon cinnamon
2 tablespoons honey

Syrup
3 cups granulated sugar
4 cups water
1 slice lemon (1/2 lemon)
1 cinnamon stick
2 cups honey

Add pinch of salt and 1 teaspoon baking powder to 2 pounds of flour.

Beat 2 sticks sweet (unsalted) butter and 1 1/2 cups sugar well. Add 2 cups of Wesson oil slowly, beating well. Add 1 egg and beat. Add 1 teaspoon baking soda to 1 1/2 cups orange juice and add quickly to mixture. Add 1 teaspoon vanilla extract. Add flour to mixture until dough is soft but not sticky. You will use about another pound of flour, (about 3 pounds of flour in all).

Prepare filling. Combine 2 cups chopped nuts, 1 pound chopped dates, 1 tablespoon cinnamon, 2 tablespoons honey. Take 1 tablespoon dough and put about 1/2 teaspoon filling in center and then fold dough over to seal in filling. Bake at 350 degrees F until brown.

Prepare syrup. Boil 3 cups sugar and 4 cups of water with one slice lemon (1/2 lemon), 1 cinnamon stick until syrupy, about 15 minutes. Add 2 cups honey. Dip cold cookies in warm syrup or dip warm cookies in cold syrup. Dip each cookie into honey and then into ground nuts mixed with cinnamon.

Yields about 100 cookies.

Greek Saint Fanourios Cake (Fanouropita)

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 1/2 cups corn oil
1/3 cup brandy or orange liqueur
1 1/2 cups granulated sugar
1 1/2 cups orange juice
Grated peel of 1 orange
1/2 cup each dried currants, raisins and chopped walnuts
Sesame seeds for topping

Put all the ingredients, except for the flour and baking soda, into a large bowl. Mix to a creamy consistency. Add flour and baking soda and stir until just mixed. Pour mixture into a greased 9 x 13-inch pan that has been sprinkled with sesame seeds and then cover surface with more sesame seeds. Bake at 350 degrees F for 45-60 minutes.

Greek Cinnamon-Nut Sticks

1/2 cup butter or margarine, softened
1/3 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
2 tablespoons cream
1 teaspoon vanilla extract
1 teaspoon baking powder
2 1/4 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup ground walnuts

Preheat oven to 350 degrees F.

With an electric mixer, cream butter and sugars. Add egg, cream and vanilla extract and beat well.

Sift flour with baking powder, cinnamon and salt. Add to batter gradually, mixing well after each addition. Stir in nuts. Pinch off pieces of dough the size of small walnuts and roll between palms to the thickness of a pencil. Elongate the ends and place on baking sheets. Bake for about 12 minutes.

Makes about 3 dozen.

Greek Walnut Cake

Posted by Olga at recipegoldmine.com 4/4/02 5:34:04 pm

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup finely chopped walnuts
4 eggs, separated
1/2 teaspoon cream of tartar
1 1/2 cups granulated sugar, divided
1/4 cup sweetened apple juice
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel

In medium bowl, sift together flour, baking powder, cinnamon and cloves. Stir in walnuts. Set aside.

In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 1/2 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.)

In small mixing bowl, beat egg yolks at high speed until thick and lemon-colored, about 5 minutes.

Gradually beat in 1/2 cup of the remaining sugar. Sprinkle flour mixture over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture into whites. Pour into greased and floured 10-inch springform pan. Gently spread batter evenly.

Bake in preheated 350 degrees F oven until top springs back when lightly touched with finger, about 45 to 50 minutes. Remove cake from oven. Cool completely. Remove cake from pan and invert onto serving platter. Pierce top of cake with a skewer or fork.

In small saucepan, stir together apple juice, remaining 1/2 cup sugar, lemon juice and lemon peel. Cook over medium-high heat, stirring constantly, until mixture boils. Remove from heat. Slowly spoon syrup over cake until absorbed.

Serves 8.

Almond Baklava

Phyllo dough
1/4 cup granulated sugar
1 to 2 teaspoons ground cinnamon
4 cups almonds, slivered and chopped
1 1/4 cups butter or margarine
Whole cloves

Mix sugar, cinnamon and almonds.

Melt the butter, then butter the pan. Lay one sheet of dough in pan. Butter phyllo sheet, then lay another on top of that. Continue until you have buttered 5 or 6 sheets. Lay another sheet, but do NOT butter it. Place an even thin layer of almond mix. Lay another sheet of dough, butter it, and then another, unbuttered. On that place some almond mix again. Repeat until all the mix is gone, or you have only 4 or 5 sheets of dough left. Fold in the dough that hangs from the side of the pan. Lay down more sheets of dough, buttering each one and cutting off edges that hang from the sides of the pan. Be sure you butter the top sheet very well. Sprinkle some water over the top before baking. Score with sharp knife. Stick cloves between scores, so that it keeps the sheets of dough together.

Bake at 350 degrees F for 15 to 20 minutes, until golden brown, and the edges no longer touch the wall of the pan. Start syrup only after baklava has come out of the oven.

Syrup
4 cups granulated sugar
3 cups water
1/2 cup honey
1 stick cinnamon
1 piece lemon peel
5 or 6 whole cloves

Heat sugar, water, honey, cinnamon, lemon peel and cloves in a pan over medium heat Until all is melted and combined well. Bring to a boil, then let simmer about 10 minutes.

Pour the hot syrup over the cool baklava.

Chicken with Tomatoes and Olives (Kotopoulo me Tomatoes kai Elies)

Flour (for dredging)
Salt and pepper, to taste
1 (3 pound) frying chicken, cut into 6 to 8 serving pieces
1/2 cup olive oil
2 large red onions, peeled, chopped
3 garlic cloves, peeled, minced
1 1/2 cups peeled, chopped plum tomatoes
1/2 cup dry red wine
1/2 cup crumbled feta cheese
1 cup pitted Kalamata olives, rinsed and drained
1 teaspoon oregano

Combine flour, salt and pepper on a plate and lightly dredge the chicken. Heat 1/3 cup olive oil in a large, deep skillet and brown the chicken on all sides, over high heat. Remove with a slotted spoon.

Add remaining olive oil to skillet, and saute onions until wilted and lightly browned. Add garlic and stir for 30 seconds. Place chicken back in the pan. Pour in the tomatoes and wine, and season with salt and pepper. Cover and simmer over low heat for about 45 minutes, or until the chicken is tender.

Ten minutes before removing from heat, add the crumbled feta and stir until melted. Five minutes before removing from heat, add olives and oregano.

Serve warm.

Yields 6 servings.

Chicken Gyros with Dill Sauce

This is a traditional Greek sandwich.

1 cup plain yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
2 large garlic cloves, finely minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 fresh pita bread rounds, heated
Salt and freshly ground pepper to taste

In small bowl blend together yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice. Season with salt and pepper. Set aside.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken with oregano, 1 teaspoon dill, salt and pepper. Saute until browned and cooked through, about about 5 minutes. Transfer to a bowl. Add 1 tablespoon oil to skillet and saute onions until golden brown, about 10 minutes.

Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.

Top pita rounds with chicken mixture. Spoon dill sauce over chicken and serve. This sandwich is folded in half and eaten. Pass the extra sauce, as desired.