Cuisine: Middle Eastern

baklava rolls

Baklava Rolls

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Baklava Rolls

  • 1 cup finely ground walnuts (pulsed in a food processor)
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 12 sheets phyllo dough; thawed
  • 1/2 stick unsalted butter; melted

Syrup

  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/4 cup light corn syrup
  • 2 cloves
  • 1 cinnamon stick
  • 1/2 lemon
  • 1/2 teaspoon rose water
  1. Preheat oven to 325°F.
  2. Combine walnuts, panko breadcrumbs, sugar, cinnamon and clove in a mixing bowl and stir to evenly combine.
  3. Lay 1 sheet of phyllo on a large cutting board and lightly brush with melted butter. Lay another sheet of phyllo on top and lightly brush the second sheet with melted butter.
  4. In a straight line, sprinkle 1/6 walnut mixture parallel and 2 inches from the bottom of phyllo. Fold bottom over mixture and roll all the way to the end. Brush top of phyllo with butter to seal the roll. Gently scrunch both ends into center of roll, trim approximately 1 inch from both ends and place in a greased 9X6 inch baking dish. Brush top with butter.
  5. Repeat with the remaining phyllo creating 6 rolls total. Brush all rolls once more with butter.
  6. Bake for 40-45 minutes or until golden brown.
  7. Meanwhile prepare the syrup. Combine all ingredients for syrup in a sauce pot over high heat except for the rose water which will be added after the mixture cools. Stir together and bring to a boil. Let boil for 4 minutes. Remove from heat and let rest.
  8. Remove rolls from oven and cut each into 3 pieces. Strain syrup over rolls and allow to soak for at least 30 minutes at room temperature.
  9. Gently remove baklava from baking dish and arrange on a large serving platter. Best at room temperature.

Equipment needed-

  • Food Processor
  • Sauce Pan
  • 9×6 baking sheet
  • 2 Mixing bowls
  • Spatula
  • Pastry Brush
  • Measuring cups
  • Measuring spoons
Appetizer, Dessert
Middle Eastern, Vegetarian

Bacon, Cabbage, and Lentil Soup

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Bacon, Cabbage and Lentil Soup

For a great meal, serve this with some crusty bread!

  • 1 carrot (finely chopped)
  • 1 stalk of celery (finely chopped)
  • 1 medium to large onion (finely chopped)
  • 5 strips of bacon (favorite style and thickness)
  • 2 tablespoons olive oil
  • 4 sprigs of thyme
  • 1 cup brown lentils
  • 1 head of savoy cabbage (or favorite)
  • 1 garlic clove (diced)
  • 1 bay leaf (fresh if possible)
  • 8 cups water or vegetable stock
  • salt (to taste)
  • pepper (to taste)
  1. Heat a large saucepan or medium soup pot on medium heat for one minute. Then add olive oil, the onion, celery and carrot, letting them cook for about 4 minutes. Meanwhile, dice the garlic and prepare the herbs for use. Add garlic, bay leaf and thyme, then season with salt and pepper. Stir once every minute and allow the vegetables to sweat for about ten minutes total. Do not brown the vegetables.
  2. Next add the bacon, lentils, and tomatoes if you are using them. Stir, then add vegetable stock. Let this simmer until the lentils are cooked, about 8 minutes, adding some more water or stock if the liquid level drops too far.
  3. While the lentils are cooking, de-stalk and cut the cabbage leaves and add them to the soup. The water level should cover the cabbage leaves. Cover and simmer for about 5 minutes until the cabbage is cooked, but still nice and green.

Variations: Use leeks instead of onions, add kale or spinach, tomatoes, potatoes or pasta. Add a splash of wine. Substitute grilled or smoked mushrooms instead of bacon.

Equipment List:

  • Large Saucepan or soup pot
  • Wooden Spoon
  • Measuring cups and spoons
  • Cutting Board
  • Chef’s Knife
  • Medium bowl
  • Adult Supervision
Main Dish, Soups N Stews
French, Middle Eastern, Spanish