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Traditional Greek Kitchen
Book Number: 128230
From: SAINT LOUIS
Number of Recipes: 0
Binding Style: Soft Cover
Special Features: Book is easy to follow and it will seem like I am standing right there with you. Most recipes are traditional recipes found in true Greek homes and most of the ingredients you will find in grocery stores.
Description: Spiral bound cookbook of 400 pages with over 300 traditional recipes from appetizers, meats and fish, to sweets, soups, and wines interspersed with several humorous stories and cooking adventures. Also featured is an "Essentials of a Greek Kitchen" section which acclimates the reader to Greek cheeses, olives, oils, seasonings, and cooking methods.
Funds raised support: Purchasing and cooking food for local homeless shelters.
How to Purchase
Make check payable to:
Mail order to:
10822 Galena Court
Saint Louis, MO 63123
plus $6.50 S/H per book.
Missouri residents add 4.225% state and local sales tax to your order.
By: Bessie Theodorou
- 2 cups walnuts, medium chopped
- 2 cups blanched almonds, medium chopped
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 pound phyllo dough, thawed in refrigerator overnight if frozen
- 2 to 3 sticks butter, melted
- 1 small jar whole cloves, optional
- 2 cups granulated sugar
- 1-1/2 cups water
- 1 cup honey
- 1 cinnamon stick
- 1 strip 2 to 3"inches fresh orange rind
- 1 teaspoon vanilla extract
In a bowl combine both nuts, sugar, cinnamon, allspice, and cloves. Set aside. In a saucepan combine all syrup ingredients. Bring to a boil. Reduce heat to maintain a low boil. Cook uncovered for 14 to 18 minutes. Set aside to cool. to assemble: brush a 9"x 13"inch baking pan with melted butter. Cut phyllo in half or size of pan. Count out 10 to 12 phyllo sheets, set aside, cover with plastic wrap, and reserve for top. Line pan with 8 to 10 phyllo sheets, brushing each with melted butter. Sprinkle a thin layer of nut mixture over phyllo. Top with two phyllo sheets, brushing each with butter and top with thin layer of nut mixture. Repeat this process until all nut mixture is used up. Cover with any remaining phyllo sheets plus the reserved ones set aside brushing each with butter. Brush top sheet generously with butter. With a very sharp knife score into desired pieces, making sure knife cuts all the way to bottom of pan. If desired insert a whole clove in center of each piece. Bake at 400F over for 15 minutes. Reduce heat to 340F and bake for 30 minutes or until golden brown and crisp. Remove from oven and let sit for 1 to 2 minutes. Spoon cooled syrup over warm pastry evenly. Cool completely in pan then serve each piece individually. yield: 24 servings note: Tip from a Greek pastry maker in Greece. If the oven has a tendency to darken bottom of baklava faster than the top, set baklava pan in another slightly larger pan with water in bottom of large pan.