Use with pasta, or as topping for flattened dough, to make Lachmacun. You can halve the recipe, but since the work involved in making the sauce is the same, I suggest you make the full recipe, use as much as you need, and freeze the rest, to have ready for any kind of dish you would like to make later.
Read More HERE.
Makes 8 cups Meat Sauce
Part of the traditional Christmas table in Provence this delicious olive oil bread is supposed to be torn into pieces with the hands and never cut with a knife. Read MORE.
Pompe a l’ Huile is served along with twelve more desserts on Christmas Eve on the festive tables all around the Mediterranean coast of France. The thirteen sweetmeats include various dried fruits –figs, different kinds of grapes, plums etc.—candied pears and apples, as well as oranges and other citrus fruits, cookies and nougat.
Makes THREE 12-inch flat breads, or ONE large and 4 small breads (more…)
“Ka’ak has the texture and crunch of a breadstick, but it is ring-shaped and has a crimped edge. A staple of the Aleppian pantry, ka’ak is usually offered to guests when Aleppian Jews serve coffee or tea,” writes Poopa Dweck. These, for me are the best bread-dough savory cookies; a little different and more fragrant than the very common Greek ones.
I adapted Poopa Dweck’s recipe for the dough I make increasing the amount of flour to 7 cups, as I work it in the KitchenAid. I also add whole wheat, not just all purpose flour; and of course I use olive oil instead of the ‘vegetable shortening’ the recipe suggests.
With the same, spicy and delicious dough, I make a pie-like stuffed bread with broccoli; you can also stuff the bread with a spanakopita-like mix of spinach, scallions, and herbs.
I had no sesame the first time I made ka’ak so I substituted sunflower seeds. Both my husband and our friends who tried them couldn’t stop eating them, and they disappeared fast. For the second batch I used both sesame, as well as poppy seeds and ground walnuts, but also sunflower seeds again, which seemed to complement ideally the cookie’s flavor and crunch.
For about 64 cookies
This unusual recipe is inspired by one I found in the region of Pelion, in Central Greece. The green garlic version is deliciously milder but we can only make it in the spring, when we get the fresh, scallion-like garlic from the garden.
Skordalia is served traditionally with fried or grilled fish and seafood; also with fried or grilled vegetables. On its own it is a popular meze served with toasted bread, barley rusks or crackers, and with crudités.
HERE read how I make the Sour Grape condiment.
Makes about 4 cups
From my neighbor Ela Alamani who halves her mother’s original recipe that calls for 16 egg whites…
This is a delicious festive treat! Use the egg yolks to make Pots de Crème!
For a 10-inch round cake (more…)
