Ingredients:
3 large eggplants
300g strained Greek yoghurt or mayonnaise
3 medium-sized cloves of garlic
2 tablespoonfuls extra virgin olive oil
1 lemon
Salt

Preparation:

1. Wash the eggplants and make a few deep cuts in their skin with a sharp knife.
2. Bake them whole in a very hot oven for approximately 1 hour until the skin is burned and cracks if you tap it with your fingers. It is important to be burned because that gives a special smoky taste to the dip.
3. Allow them to cool and cut them in two lengthwise.
4. Scoop out the white flesh and try to remove the dark seeds.
5. Put the flesh in a colander, add salt which will remove the bitterness from the eggplants and lemon juice which will help them to remain white.
6. Allow them to stand and drain for an hour.
7. Mash them as much as you can with the help of a fork, do not use a blender.
8. Add the yoghurt (or mayonnaise), the crushed garlic and the olive oil and stir them well.
9. Place them in a shallow bowl and decorate them with parsley leaves and a few drops of olive oil.

This is traditionally made with Greek strained yoghurt but can also be made with mayonnaise instead. Try both ways and see which you prefer – with mayonnaise it has a slightly thicker, richer taste.

This is a side dish which can be served with any meat, fish or vegetable dish.

submitted by: symposio

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Ingredients:
1 package of phyllo pastry
FILLING:
4 cups (900 ml) milk
1/2 cup (90 g) semolina
1 cup sugar
2/3 cup (10 tbs) butter
4 eggs
1 tsp. vanilla extract
SYRUP :
500 g (1 lb 2 oz) sugar
grated orange peel
1 l (1 qt) water
juice of 1/2 lemon

Preparation:

1. Preheat oven to 165 C (330 F).
2. Put layer of 8 sheets of phyllo into the buttered baking dish, brushing each one with butter as you lay it in.

 

3. Pour milk into a large saucepan, and bring to a boil over medium heat. Add semolina and 1 tbs vanilla. Cook, stirring constantly, until the mixture thickens. Remove from heat and add the butter and the eggs, stirring. Let stand for 5 min.

 

4. Pour the custard into the pan over the phyllo, and cover with the remaining phyllo sheets, brushing each sheet with butter as you lay it down. Butter top sheet and then score the top diagonally to make diamond-shaped slits. Put in the oven and bake 40 to 60 minutes or until top is light brown and filling has set. Let cool.

 

5. Syrup: In a small saucepan, stir together sugar, water and orange peel. Bring to a boil, and simmer for 10 minutes. Squeeze lemon juice into the syrup. Pour the syrup over the cooled pie. Store in the refrigerator.

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Preparation:

1. Mix 4 1/2 ounces butter with an equal amount of sugar, add 5 eggs well beaten, 1 cup of milk, 2 ounces yeast, and 10 ounces of flour.

 

2. Let it rise for 2 hours, form into shape of a large fleur-de-lis, or 3-pointed flower (to represent the Trinity), ice with sugar, and bake 1 hour.

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Ingredients:
60 g (2 oz) fresh yeast
1/8 l (1/2 cup) warm milk
100 g (3.5 oz) sugar
1 kg (2 lb) all-purpose flour
pinch of salt
grated zest of 1 orange
1/4 l (1 cup) warm water
200 g (7 oz) sesame
5 dyed, hard boiled eggs
1 egg yolk

Preparation:

1. Dissolve the sugar in the warm milk, blend in the yeast and leave for 15 minutes.
2. Stir in 12 1/2 dag (4.5 oz) flour. Cover and let stand over night in a warm place.
3. Grease pan and sprinkle with sesame.
4. Combine prepared yeast mixture with remaining flour, salt, orange zest and water. Kned for at least 10 minutes.
5. Take 1/3 of dough and form 2 inches (5 cm) high loaf. Put it in the pan. Tuck the dyed, hard boiled eggs in the middle of the loaf, at even intervals.
6. Roll remaining dough into two long ropes, then braid those ropes. Then twist this braid around the loaf.
7. Brush with the egg yolk over top. Sprinkle with sesame seeds. Cover and let stand for 3 hours.
8. Put in 200 C (392 F) preheated oven and bake for about 50 minutes.

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