Stuffed Graped Leaves (Domadakia) 1 egg 1 pound lean ground beef or lamb 1 medium onion, finely chopped 3 tablespoons fresh dill, chopped, or 2 tablespoons dried salt and pepper to taste 1/4 cup cooked or semi-cooked rice 3 tablespoons olive oil 1 sixteen-ounce jar grape leaves (available at Middle Eastern or international markets) 1 tablespoon olive oil juice of 1 lemon 1 1/2 to 2 cups water
Beat egg, and mix with meat, onion, dill, salt, pepper, rice and three tablespoons oil. Set aside. Open jar of grape leaves and drain all liquid. Put leaves in a colander and wash them thoroughly with cold water. Shake leaves and pat them dry on paper towels. Put a tablespoon of filling on each leaf and fold to form an envelope. Place stuffed leaves in a large cooking pot to form a circle, then fill the inside of the circle with the rest of the stuffed leaves. Add oil, water and lemon juice, then cover leaves with a dish to keep them from floating and opening. Cover pot and simmer for an hour. Drain and save juices for sauce. Serve with avgolemono sauce. Makes seventy. Avgolemono Sauce 2 egg yolks juice of 1 lemon 1 tablespoon cornstarch or arrowroot juices from the pan in which dolmadakia was cooked Beat yolks well. Add lemon juice. Slowly beat hot liquid into yolk mixture. Season to taste. Dilute arrowroot or cornstarch in a small amount of cold water and add to sauce, stirring. Cook, stirring, until the sauce thickens slightly. Stuffed Cornish Hens 2 Cornish hens, as large as possible 1 pound ground beef 1/2 cup chopped onion 1/2 cup chopped celery 1 cup chopped nuts 1/2 cup bread crumbs 1/2 cup sugar 1/4 cup oil 1 tablespoon chopped parsley 1 teaspoon cinnamon 1/2 teaspoon mace 1/2 teaspoon nutmeg 1 pinch saffron 2 whole eggs cooked prunes for garnish
Mix all ingredients, except prunes, and stuff into the two Cornish hens, not only in the cavities, but also under the skin around the breast. Roast in oven a 350 degrees as you would roast any stuffed chicken, until the last juices run clear when you prick the thigh with a fork. Garnish with cooked prunes. Baklava Filling: 1 1/2 pounds coarsely chopped walnuts 2 tablespoons sugar 1 tablespoon cinnamon 1 1/2 sticks melted margarine 1 pound phyllo dough
In a large mixing bowl combine walnuts, sugar and cinnamon. Bursh a nine-inch-by-thirteen-inch baking dish well with melted butter. Open package of phyllo dough onto a dampened clean kitchen towel. Carefully peel one sheet from the stack and put in the baking dish. Brush with melted butter. Repeat until there are seven buttered layers of phyllo. Sprinkle on enough of the walnut mixture to cover the top of the phyllo. Repeat seven more layers of phyllo, brushing each with butter, and again sprinkling the seventh layer with nuts. Continue until all the nuts are used. Top with seven more buttered layers of phyllo. Tuck in ends or cut them off so top looks neat. Score in diamond shapes and bake at 350 degrees for forty-five minutes to one hour until the top is nicely browned. While baklava is baking, make syrup. Syrup: 1 1/4 cups sugar 1 1/4 cups water 1 cup good honey (Greek honey preferable) 4 or 5 whole cloves a few drops of lemon juice
In a saucepan boil water and sugar for ten minutes. When slightly thickened, add honey, cloves and lemon juice. Boil another ten minutes, then remove the cloves. Let syrup cool. When baklava is done, spoon syrup gently over it. Let it cool several hours before serving. Do not cover baklava with foil or anything or it will become soggy. Will keep for two to three weeks in a cool, dry place. Sini Kufte or Kibbeh Serves six to eight Meat Filling: 1 pound ground lamb or beef 2 medium onions, finely chopped 1 teaspoon salt 1/2 cup chopped walnuts, almonds or pine nuts 1/3 teaspoon allspice 1/3 teaspoon black pepper
Fry the mead for about five minutes. Add onions and salt. Continue frying for about twenty minutes, stirring, until meat and onions are light brown. Mix in nuts, allspice and black pepper. Chill for one hour. Kufte: 2 cups fine buglur (cracked wheat) 1 pound lean meat (lamb or beef), ground twice or more 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon paprika 1 1/2 cups cold water 5 tablespoons vegetable oil 1/2 stick margarine
Soak bulgur for about one hour in enough cold water to cover. In a large, flat mixing bowl,mix meat, salt, black pepper and paprika, beating for one minute. Add buglur and knead well, adding one and one-half cups cold water a little at a time until mixture becomes a smooth paste. It will take about ten minutes to gradually knead in the water. Divide the kufte paste into two portions. Generously oil a rectangular pan (thirteen by nine inches or fourteen by eleven inches) or a thirteen-inch round pan with the vegetable oil. Spread one portion of the kufte paste into the pan and flatten evenly with wet hands. Spread the chilled meat filling over the first layer. Cut and form the second portion of the kufte paste into orange-sized balls. Flatten each ball between the plams of your hands to one-quarter-inch thickness. Arrange on the filling, covering the whole surface. Form a smooth top layer, occassionally dipping hands into cold water. Cut kufte into desired shapes - diamonds, squares or bars. Put small dabs of margarine on the kufte. Bake at 350 degrees for about forty-five minutes until light brown. Check for doneness by gently lifting bottom of kufte with a spatula. Serve hot or cold.