Need Help With Recipes (white wine, ingredients, skillet, gas grill)

[ArmyPoohFan317]

Hey there! I'm new to the Food section of C-D. I was wondering if anyone had any good Mediterranean/Greek recipes. I know a few and I love them, but I want to find some more. Any help would be appreciated. Thanks!

[buckhead]

Dips and Spreads 081 (Eggplant Spread 01 - Armenian)

1 medium eggplant
¼ cup red onion, chopped
½ cup milk
1 tbsp. olive oil
2 tbsp. lemon juice
1 tbsp. butter
1 tbsp. flour
salt and pepper to taste
nutmeg, freshly grated - to taste
3 oz. Parmesan cheese

1. Preheat oven to 400°F.
2. Prick eggplant with a fork in 10 to12 places and rub with olive oil. Bake uncovered for about an hour, or until the pulp feels quite soft. Scoop out the pulp and place in a small saucepan. Add lemon juice and cook over medium heat until the water has evaporated, about 5 minutes.
3. Sauté the onion in butter. Blend enough of the flour in to make a thick roux and then add the milk slowly to form a thick sauce. Beat lightly into the eggplant.
4. Season with salt, pepper, and nutmeg. Add the Parmesan cheese and a few drops of warm milk if dip is too thick.
5. Store overnight in the refrigerator but bring to room temperature before serving with crackers, bagel chips, flat breads, or strips of crisped pita.

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Dips and Spreads 015 (Baba Ghanouj 05 - Israeli)

1 large eggplant
1 medium onion
2 tbs. lemon juice
½ bunch parsley
½ cup tahini
2 garlic cloves, crushed
2 tsp. water
1 tsp. salt
dash of cayenne pepper

Place whole unpeeled eggplant directly on a gas burner with flame set at medium, turning as the skin chars and inside becomes soft, or bake in a pan at 450°F (250°C) until charred and tender (about 30 minutes). Let cool slightly, cut in half lengthwise and scoop out eggplant pulp with wooden spoon (the wooden spoon preserves the flavor). Chop fine in a ceramic or wooden bowl. Grate onion on largest holes of a grater. Squeeze juice from onion. Chop parsley fine and blend with eggplant and onion. In a separate bowl, blend tahini thoroughly with lemon juice and garlic. Stir in small amount of water until white in color. Add to eggplant mixture, with salt and dash of cayenne pepper. More lemon may be added for extra flavor. Garnish with parsley.

Yields 2½ to 3 cups

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Fish and Seafood 080 (Fish 10 - Kutan - Armenian Stuffed Trout)

3 to 3½ lbs. trout
8 oz. butter
½ cup raisins
½ tbsp. parsley, chopped
½ tsp. ginger, ground
salt

½ cup rice, uncooked
Clean fish and coat with salt. Cook the rice in water or broth according to directions. In a small cut made to the underside of the trout, stuff filling consisting of cooked rice, raisins, butter, chopped parsley, and ginger. Place the stuffed trout on a well-greased baking sheet and bake in a preheated oven around 350°F to 375°F until done and light brown.

[buckhead]

Lamb 171 (Kebabs and Skewers 01 - Lamb Souvlaki with Stuffed Zucchini, Bulgur Wheat and Lentil Pilaf)

Lamb Souvlaki
2 tablespoons chopped garlic
1 tablespoon dried Greek oregano
1¼ cups extra-virgin olive oil
¼ tablespoon kosher salt
½ tablespoon freshly ground black pepper
8 skewers (metal, bamboo, or a rosemary branch)
2 yellow bell peppers, core removed and cut into 1-inch-wide strips
1 red onion, peeled and cut into eighths (once cut, separate the layers of the onion so you have at least 24 pieces)
1½ pounds lamb, cut from the leg into 24 equal cubes

1. Make a marinade by combining garlic, oregano, olive oil, salt, and pepper in a bowl and setting aside.
2. Thread each skewer first with a piece of pepper, then a piece of onion, followed by a piece of meat. Repeat this twice more until you have a total of three pieces of pepper, onion and lamb on the skewer. Thread remaining skewers in the same fashion.
3. Lay skewers in a shallow baking pan large enough to accommodate all eight skewers in one layer. Pour marinade over souvlaki, cover tightly (with lid or plastic wrap), and refrigerate overnight.

Bulgur Wheat and Lentil Pilaf
Ingredients for the Vegetable-Herb tea:
1 onion, roughly chopped into large chunks
1 bay leaf
1 bunch of mint, stems only, roughly chopped
1 sprig thyme
3 cinnamon sticks
10 cloves
1 head of garlic, halved
2 quarts water
1 tablespoon kosher salt
1 teaspoon whole peppercorns

Ingredients for the Bulgur Wheat and Lentil Pilaf:
3½ tablespoons olive oil
1 medium white onion, peeled and finely diced
Kosher salt, to taste
1 cup bulgur wheat (also known as cracked wheat)
1½ cups vegetable-herb tea
1 tablespoon chopped parsley
1 tablespoon fresh mint, thinly sliced
1 cup French (green) lentils, cooked
1 to 2 scallions, finely sliced
zest of 1 lemon
1½ cups toasted almonds
¾ cup golden raisins (soaked in warm water to plump)

1. Make a vegetable-herb tea by combining the first 10 ingredients in a stockpot and cooking over medium-low heat for 25 minutes. Strain and reserve vegetable-herb tea liquid for cooking grains; discard solids.
2. Place 2½ tablespoons of the olive oil in a saucepot over medium heat, add diced onion with a pinch of salt and cook for 15 minutes, until onion is soft and translucent. Season again with salt to taste, stir, and add bulgur wheat. Stir to thoroughly coat grains. Add 1½ cups vegetable-herb tea, stir and cover. Reduce heat to low. Cook bulgur wheat until the liquid evaporates, about 10 minutes. C over pot, turn off heat and let wheat stand until it blooms, about 8 minutes. Remove the lid and fluff grains to separate.
3. Let grains stand until cooled to room temperature, then fluff again to separate. Just before serving, sprinkle with remaining 1 tablespoon of olive oil, and fold in the parsley, mint, lentils, scallions, lemon zest, almonds and raisins.

Stuffed Zucchini
3 medium zucchini
2 tablespoons extra-virgin olive oil
2 cups peeled, diced onion
2 cloves garlic, peeled and chopped
salt and pepper to taste
1 tablespoon fresh mint, chopped
1 (16-oz.) can chicken stock, warmed

1. Preheat oven to 400°F.
2. Cut two of the zucchini straight across into three equal-sized cylinders each. Using a spoon or melon baller, hollow out the six cylinders, removing the flesh and seeds and leaving only the shell, skin intact. Discard the seeds and flesh. Peel and finely grate the third zucchini and set aside.
3. Add olive oil to a medium-sized saucepot and warm over medium heat. Add the onion, stir to coat, and sauté until translucent, 8 to 10 minutes. Add the garlic and sauté for 1 minute. Season to taste with salt and pepper. Add grated zucchini and cook until all the liquid is evaporated, 10 to 12 minutes. Remove from heat, cool and fold in mint.
4. While the filling cools, prepare the grill: Cover 1 cup of wood chips in cold water (chips are available in many different varieties; cherry wood or pecan complement lamb). Heat a standard gas grill to medium, or light a charcoal grill, burning coal until it comes to the light ash stage. Brush or rub grill with olive oil to prevent souvlaki from sticking.
5. Using a spoon, stuff the hollowed-out zucchini with filling and position stuffed zucchini upright in a baking dish. Add chicken stock, enough to reach halfway up the sides of the zucchini, cover and bake in the 400°F oven until tender, 30 to 40 minutes.
6. When the grill has reached the proper temperature, place the soaked wood chips on top of the coal (chips will ignite and give off a flavorful smoke).
7. Remove the souvlaki from the refrigerator, season with salt and pepper and lay the skewers on the grill directly over the heat. Cook 5 to 8 minutes (depending on size of lamb pieces), rotating skewers to cook souvlaki evenly on all sides, until the lamb is medium-rare and the outside is lightly charred. Transfer to a serving platter, cover to keep warm until ready to serve.

To serve:
Spoon some of the bulgur wheat and lentil pilaf into the center of each dinner plate. Place one piece of stuffed zucchini beside it (you'll have two extra zucchini pieces to use as desired), and one skewer of souvlaki on top of the pilaf. Cross with a second skewer of souvlaki over the first. Serve.

Yields 4 servings

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Lamb 301 (Shanks 01 - Braised Lamb Shanks 01 - Armenian)

4 lamb shanks
2 tbsp. olive oil
2 onions, chopped
¼ cup Armenian or Italian parsley, chopped
1 green bell pepper, chopped
½ cup white wine
1 (15-oz.) can of crushed tomatoes or tomato sauce
1 teaspoon of fresh basil leaves, chopped
1 teaspoon fresh mint leaves, chopped
1 teaspoon fresh rosemary leaves
1 teaspoon crushed garlic
2 tablespoons brown sugar
1 tablespoon Dijon mustard
salt and pepper to taste

In a heavy skillet, brown the lamb shanks in the olive oil, or brown the shanks on a grill. Mix the rest of the ingredients and pour over the shanks. Cover and bake at 350°F for 2 hours or until tender. Baste with the sauce 2 or 3 times during cooking. Alternatively, the shanks can be cooked on top of the stove in a covered skillet or chicken fryer at a med-low setting and served when the meat begins to fall off the bone, about 2 hours. Add white wine or water if necessary.

[buckhead]

Meat Misc. 182 (Kabsah 02 - Rice with Meat)

4 cups Basmati rice
4 tablespoons oil or shortening
4 large onion, halved and sliced
4 small garlic cloves, crushed
1 teaspoon mixed spices
¼ teaspoon black pepper
1 tablespoon salt
½ teaspoon ground turmeric
½ teaspoon ground saffron
½ teaspoon ground cardamom
1 teaspoon ground cinnamon
4 pieces whole dried lime (Loomy)
2 Kg. lamb leg or shoulder meat
4 large tomatoes, peeled, seeded, chopped
¼ cup tomato paste
fried almonds and pine nuts

1. Wash rice and soak in warm water for 15 to 20 minutes.
2. Heat oil in large saucepan, cook onion, garlic and meat until brown from both sides. Cover meat with water, add tomatoes and spices, heat to boiling, then cook gently over medium heat for 2 hours or till meat is tender.
3. Strain the stock; add more water to equal 7 cups. Put in a large casserole. Add meat pieces and tomato paste. Bring to boil, add rice, stir well, cover and simmer on low heat for 30 to 40 minutes.
4. Serve rice in a large platter. Place meat on the top. Garnish with nuts.
Yields 10 to 12 servings

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Meat Misc. 213 (Meatballs 03 - Keufta 01 - Armenian Stuffed Meatballs - Harpoot Kufta)

Outside Mixture:
1 lb. lean ground lamb, ground twice
1 cup fine milled bulghour wheat
salt and pepper to taste

Filling:
1 lb. ground lamb, fatty
4 large onions, minced
¼ cup red or green bell pepper, minced
¼ cup pine nuts
½ cup Armenian or Italian parsley, minced
salt and pepper to taste
½ teaspoon cayenne
1 teaspoon fresh mint leaves, minced
1 teaspoon fresh basil leaves, minced

1. Create the filling by kneading together all the ingredients listed for it. When well mixed, set aside.
2. Form the outside mixture by kneading the listed ingredients together until they form a soft dough. Dip hands into cold water and take a portion of the outside mixture and form into a 2-inch ball. Press thumb into the ball and move around until the meatball is a thin walled hollow shape. Place a large teaspoonful of the filling into the cavity of the ball and bring the ends together to seal the filling inside the cavity.
3. Place the keuftas gently one at a time into 2 cups of boiling chicken or beef broth (or a blend thereof). Cook about 10 minutes or until the keuftas float.
4. Serve with or without the broth, but do not leave or store the remaining keuftas in the broth. Any excess broth may be frozen and used later as liquid for most other bulghour dishes.

NOTES: Leftover keuftas can be sliced and fried in butter or margarine and then used in omelets. The outside mixture can be formed into smaller meatballs without filling and used as an addition to soups and stews.

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Meat Wraps and Filled Vegetables 321 (Stuffed Grape Leaves 01 - Armenian 01 - Yalanchi)

3 pounds onions, chopped (about 10 cups)
1 cup olive oil
1 cup long grain rice
2 tablespoons minced parsley
1 tablespoon sugar
2 teaspoons salt
¼ teaspoon cayenne pepper
½ teaspoon ground allspice
½ cup pine nuts
1 tomato, peeled and finely chopped
1 tablespoon tomato paste
2¼ cups water
juice of half a lemon
1 jar grape leaves (12 oz.)
parsley sprigs and lemon wedges (garnish)

In a large skillet sauté onions in oil over medium heat for fifteen or twenty minutes, stirring occasionally until onions begin to wilt. Add the ingredients. Combine the tomato and tomato paste with half a cup of water and add to skillet, blending in carefully. Lower flame, cover and cook additional fifteen minutes. Shut flame. Let cool ten minutes then add lemon juice and stir. Spread grape leaf shiny side down with stem end at bottom. Place a spoonful of stuffing in center, fold over both sides and roll from bottom to the tip of the leaf. It will resemble a small sausage when rolled up. Continue with remaining leaves. Line bottom of a wide six-quart saucepan with extra grape leaves. Arrange the wrapped leaves, seam side down, in alternating rows. Place a few grape leaves on top and a small inverted dish. Pour in the remaining water. Bring to the boil, then simmer, covered, for one hour. Let cool in saucepan before removing plate or leaves, at least one hour. Then refrigerate. Serve the stuffed leaves cold or at room temperature. Garnish platter with sprigs of parsley and lemon wedges.

[buckhead]

Poultry 005 (Amich - Armenian Baked Chicken)

1 large chicken
½ cup rice, uncooked
½ cup shelled almonds
¼ cup dried apricots, halved or quartered
¼ cup raisins
6 dates, pitted and sliced
1 tbsp. basil, chopped
cloves
1 tsp. cinnamon
8 oz. butter, melted
salt

Cook rice in water until half done, then fry in oil. Salt to taste. Fry dried fruits and nuts in oil for 5 minutes. Combine rice with fried fruits, basil, cloves, and cinnamon; stuff the chicken with this mixture. Sear the chicken in a heavy pot or skillet in some oil until light golden. Grease the chicken with butter and put in a deep pan. Pour ½ cup water over the chicken and bake in a preheated oven at 350°F to 375°F for 40 minutes, basting regularly with the juices, until done.

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Rice 261 (Pilaf 01 - Armenian Fruit and Nut Pilaf)

5 tbsp. butter or margarine
3 oz. dried angel hair pasta
2 cup long-grain white rice
1 qt. chicken broth from which fat has been skimmed
½ tsp. allspice, ground
¼ tsp. white pepper, freshly ground
¾ cup almonds, coarsely chopped
¾ cup golden raisins, coarsely chopped (or dark raisins or currants)
¾ cup petite peas, frozen
2 tbsp. parsley, chopped
1 tsp. lemon juice

1. In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break pasta into 1-inch lengths. Add pasta and rice to butter and stir often until golden, about 8 minutes.
2. Add broth, allspice, and pepper. Bring to a boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, 15 to 20 minutes; stir occasionally.
3. Meanwhile, in an 8- to 10-inch frying pan over medium heat, melt remaining 1 tablespoon of butter. Add almonds and stir often until golden, about 5 minutes. Add raisins and stir until they puff, about 2 minutes. Remove from heat.
4. Stir peas, parsley, and lemon juice into rice. Cover and simmer until peas are hot, about 3 minutes. Pour into a serving bowl and sprinkle with nut and raisin mixture.

Yields 8 servings

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Salads and Salad Dressings 007 (Bean Salads 02 - Black Bean Salad 02 - Middle Eastern)

3½ cups cooked black (turtle) beans
½ cup diced red onions
1 large tomato, seeded and diced
1 medium cucumber, seeded and diced
½ cup chopped parsley
1 tbsp chopped mint
1 tsp. cumin (optional)
¼ cup lemon juice
¼ tsp. salt
¼ tsp. pepper
¼ cup olive oil

Combine beans, onion, tomato, cucumber, parsley and mint. Mix lemon juice with cumin, salt, and pepper; beat in olive oil. Fold into reserved salad. Chill several hours to marry flavors.

Yields 6 servings

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Soups, Stews, and Chowders 011 (Avgolemono 01 - Lemon Egg Soup)

2 quarts strong, strained chicken broth
½ cup raw rice
4 eggs
juice of 2 lemons

1. Bring the broth to a boil and add the rice. Cook until the rice is tender, about twenty minutes.
2. Remove the broth from the heat. Just before serving, beat the eggs with a rotary beater until they are light and frothy. Slowly beat in the lemon juice and dilute the mixture with two cups of the hot soup, beating constantly until well mixed.
3. Add the diluted egg-lemon mixture to the rest of the soup, beating constantly. Bring almost to the boiling point, but do not boil or the soup will curdle. Serve immediately.

Yields 6 to 8 servings

[buckhead]

Soups, Stews, and Chowders 666 (Lamb Stew 06 - Missov Dziran - Armenian Lamb and Apricot Stew)

2 tbsp. butter
1 medium onion, finely chopped
1 medium garlic clove, fine chopped
1 lb. lean, boneless lamb or mutton, cut into 1-inch cubes
2 cups water
1 tbsp. lemon juice, fresh
½ tsp. ginger, ground
salt
black pepper, freshly ground
1 cup dried apricots
2 tbsp. walnuts, chopped
2 tbsp. sugar (or to taste)

In a heavy saucepan or casserole, melt the butter over moderate heat. Add the onion and garlic and sauté until soft but not browned, stirring frequently. Add the meat and sauté until browned on all sides. Add the water, lemon juice, ginger, salt, and pepper. Cover and simmer until the meat is nearly tender (about 1 hour for lamb, 3 hours for mutton). Add the apricots, nuts, and sugar (to taste), stirring well to dissolve the latter. Cover and simmer 15 minutes or until the meat and fruit are tender. Serve with plain rice pilaf.

Yields 4 servings

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Soups, Stews, and Chowders 881 (Vegetable Stew 01 - Armenian Stew 01)

1½ cups dried apricots soaked in ½ cup water for 1 hour
½ cup dried chickpeas soaked overnight in water
5 cups water
1 cup lentils
3 onions, sliced
2 tbsp. molasses or malt syrup

1. In a large pan, bring soaked apricots and their water to a boil. Add soaked, drained chickpeas and 1 cup of water. Bring to a boil and cook for 30 minutes.
2. Add the lentils, onions, and 4 cups of water to the pot. Bring to a boil and then lower the heat. Cover and cook for about 2 hours, until chickpeas are tender. Add 2 tbsp. molasses or malt syrup. Serve over brown rice

Yields 4 servings

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Soups, Stews, and Chowders 677 (Lentil Stew 07 - Mejadra 02 - David's)

½ cup brown lentils
½ cup long grain brown rice, rinsed
3 cups water
½ cup onion, sliced
1 tbsp. to ¼ cup carrot, chopped finely
1 tbsp. to ¼ cup celery, chopped finely
2 to 3 tsp. baharat (see note)
1 to 2 teaspoons cumin (ground)(if not using baharat, see note)
chili pepper, fresh or dried, chopped fine (to taste, optional)
4 pinches of cinnamon, ground (or to taste, if not using baharat, see note)
2 pinches of cloves, ground (or to taste, if not using baharat, see note)
4 cardamom pods, broken and crushed (if not using baharat, see note)
1 tsp. coriander, ground (optional), (or to taste, if not using baharat, see note)
1 tsp. sweet pepper (paprika), (or to taste, if not using baharat, see note)
salt and ground black pepper to taste
2 tablespoons olive oil (more if necessary)
1 garlic clove, minced

1. Pick over the lentils to remove any foreign objects, rinse in water and allow them to soak for about an hour. Drain the lentils.
2. In a skillet, sauté the onion, carrots, and celery in the olive oil for 2 or 3 minutes. Add the minced garlic during the last 30 to 60 seconds and allow it to sauté. Remove the cooked vegetables to a 2 to 3 quart pot with cover.
3. Add the rice to the skillet, plus additional oil if necessary, and then sauté it for a short time to toast the outside, but do not let it burn. Remove the rice to the pot with the vegetables.
4. Add the lentils to the skillet, again adding more oil if necessary, and then sauté them for a short time to toast the outside, but do not let them burn. Remove them to the pot with the vegetables and rice.
5. If desired, sauté the baharat and any other dry spices and herbs in some butter or oil for about 30 seconds, otherwise just add the baharat and any other spices to the pot.
6. Add the water and other ingredients to the pot. Use some of the water to deglaze the pan in which the baharat or other dry spices and herbs were sautéed and add the resulting liquid to the pot. Bring the pot to a boil, and then simmer, covered, for 40 minutes to an hour. Check it and stir occasionally; add more water if needed. The final product should have some liquid but should not be very soupy. It is finished when the rice and lentils are both no longer crunchy.

VARIATIONS: Vegetable or chicken broth can be used to replace some or all of the water. Use Parmesan cheese as a garnish if desired. Sauté some chopped onion quickly in oil until it browns (a slight burning is good) then add some chopped garlic and continue cooking for another 30 seconds; stir the onions and garlic into some plain yogurt and use as a garnish. The baharat, cumin, cardamom, chili pepper, cloves, cinnamon, black pepper, and sweet pepper (paprika) may also be sautéed briefly in some butter or oil in a skillet before adding to the pot to enhance their flavor.

NOTE: Baharat is a seasoning mix used in many dishes. It can be made by combining: 6 tbsp. sweet pepper (paprika), 6 tbsp. black pepper, 3 tbsp. cinnamon, 3 tbsp. coriander, 2 tbsp. cumin, 1 tbsp. nutmeg, 1 tbsp. cloves, and ½ tbsp. cardamom. The ingredients should be ground very fine. Frying the mixture in butter briefly will intensify the flavor.

[buckhead]

Breads 611 (Sweet Breads 111 - Greek Vasilopita Bread 01)

"The bread is sweet, and excellent when served with fruit and whipped cream. Traditionally, this bread is eaten in conjunction with the New Year."

Yeast Mixture:
1 package yeast
1/3 cup heavy cream
1/3 cup warm water
2 tsp. castor sugar

Balance of Dough:
2 egg whites (reserve yolks)
1 egg yolk (set second yolk aside for glazing)
½ tsp. cinnamon
2 tsp. olive oil (or other oil)
1 tbsp. brown sugar
¾ cup castor sugar
¼ cup heavy cream
2 tsp. orange zest

1. Combine the first 4 ingredients (yeast through castor sugar). Ensure that the mixture is NOT scalding, yet is warm enough to activate the yeast. Whisk the mixture and set aside until bubbles and doubles in size.
2. While waiting for the yeast mixture to rise, combine the remaining ingredients. Make sure this mixture is at LEAST room temp before combining with yeast mixture. It is okay to microwave for a few seconds to warm the mixture a bit.
3. Combine the two mixtures and allow to rise in a warm area until doubled in size.
4. Slowly mix in the egg mixture and begin adding flour, until dough no longer sticks to your finger when you touch it. Let the dough rise in warm area until doubled in size.
5. After the last rising, punch the dough down and gently knead into shape. Decorate, if you want. A simple trick is to glaze it with the leftover egg yolk, then cut a shallow line down the center (¼-inch at the most). Bake at medium heat (300°F to 350°F) until done, a nice golden brown, about 45 minutes at 350°F. Traditionally, this bread is decorated with almond slivers and sesame seeds prior to baking.

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Breads 880 (Sweet Breads 380 - Trinity Easter Bread)

"This is a traditional Greek bread which according to tradition represents the Trinity. At Eastertime, each person is served a slice from each of the breads."

4 to 4½ cups all-purpose flour
2 (¼-oz.) packages instant rapid rising yeast
1/3 cup sugar
½ teaspoons salt
½ cup water
1/3 cup milk
1/3 cup butter or margarine
2 eggs
2 tablespoons rated lemon rind

1 (10-oz.) jar maraschino cherries, well drained and halved (about 1 cup)
confectioner's sugar glaze (optional)
chopped nuts and cherries for garnish (optional)
1. In a large mixer bowl, combine 1½ cups of the flour, yeast, sugar, and salt; mix well. In a saucepan, heat water, milk, and butter until warm (120°F to 130°F); butter does not need to melt. Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in lemon rind, cherries, and enough of the remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease the top. Cover; let rise in warm place until light and doubled, about 1 hour.
2. Punch down dough. Divide into 3 parts. Shape each third into a smooth ball. On a greased, large cookie sheet, place the 3 balls together in the shape of a cloverleaf. Cover; let rise until double, about 45 minutes. Preheat oven to 375°F. Bake at 375°F for 30 to 35 minutes. If too dark, cover loosely with foil last 5 to 10 minutes of baking. Remove from cookie sheet; cool. Drizzle with powdered sugar glaze and garnish with chopped nuts and cherries if desired.

Yields 1 large loaf

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Cakes, Frostings, Fillings, etc. 622 (Spice Cake 02 - Armenian Nutmeg Cake)

2 cups firmly packed brown sugar
2 cups plain flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
125 grams butter
1 cup milk
1 egg, beaten
1 tsp nutmeg
½ cup walnuts, chopped

Combine sugar and sifted flour, baking powder, and salt. Rub in butter until mixture resembles fine breadcrumbs. Press half the mixture into a well-greased 20 cm. square pan. Dissolve baking soda in milk, add egg and nutmeg and pour over remaining sugar and flour mixture. Mix well, then spoon into pan on top of pressed in mixture. Sprinkle walnuts over the top. Bake in preheated oven at 350°F for 1 hour. Allow cake to stand 15 minutes before turning out on to a wire rack to cool.

Yields 6 servings

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Cookies 371 (Koulourakia 01 - Greek Sesame Easter Cookies)

1 cup butter
1½ cups sugar
3 eggs
½ cup orange juice
6 cups flour
½ teaspoon baking soda
2 teaspoons baking powder
1 egg, beaten (mixed with the milk)
7 tablespoons milk

1. Cream the butter and add sugar gradually.
2. Add eggs one at a time alternately with orange juice.
3. Add flour that has been sifted with soda and baking powder, a little bit at a time, to form a soft dough.
4. Shape as desired and brush with egg and milk mixture (Traditional Greek cookies are 2 small strands of dough twisted together and brushed with egg-milk mixture and sprinkled with sesame seed.)
5. Use greased cookie sheet. Bake at 375°F to 400°F for 10 to 12 minutes.

Yields 25 cookies