Any Greek chefs on the site - Kleftico and Afelia

[976bar]

Just reading through this thread again and it brings back wonderful memories of my time in the Greek restaurant and I've just realised I promised to post a recipe for that wonderful dessert, "Baklava" which I never got around to. I'll do this over the coming days

[Unclebuck]

thanks JM, its on the list

[976bar]

Ok here we go, the Real Greek Baklava

The Real Greek Baklava

Ingredients
500g walnuts finely chopped
500g almonds finely chopped
250g butter
800g filo pastry
120g semolina
150g honey
100g rosewater
100g olive oil
2kg sugar

Method
Boil 1.5kg sugar with

[Malc.]

I have just one question Bob, how the hell am I supposed to loose weight with you keep posting your delicious recipes??


You know i'll try this! 

[976bar]

I have just one question Bob, how the hell am I supposed to loose weight with you keep posting your delicious recipes??


You know i'll try this! 

Gotta have something to wash that Beef Stifado down with right? lol  ;D

[Malc.]

I recently found a link to an ebook produced by a restaurant in Cyprus. It covers most of the recipes we discussed on this topic. It is clearly the Cypriot take on the recipes so there are subtle changes. Some ingredients listed don't have quantities but from this topic you can make educated guesses. I am currently swapping emails with them trying to fill in the blanks.

http://www.mandra-tavern.com/content/recipe-ebook

Ray, the Stifado may well interest you, I am going to try it this weekend.

Jerry, the Afelia dish looks interesting but not the Greek version you were looking for.

[JerryM]

Axe,

you can't appreciate how much i appreciate this post. just the bit on the moussaka topping is a real find. i'm happy with an existing moussaka base recipe but even though it uses egg for the topping it's never been just right. this recipe sorts it.

rest of the booklet looks very impressive and going to have to try out quite a few of them. a soulvlaki and i'd of been in heaven

the afelia - for sure i will compare. it's interesting in the introduction that lemon is called for but not present in the recipe. one to ponder.

many thanks