Recipes Included On This Page Karydopita - Greek Walnut Cake -  9 pts Kibbi Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Karydopita - Greek Walnut Cake - 9 pts Recipe By : The Olive and the Caper by Susanna Hoffman Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons butter -- at room temperature 1/3 cup sugar 4 large eggs -- separated 2 cups walnuts -- (about 8 ounces) finely chopped but not ground 1 cup finely crumbled zwieback or melba toast -- (about 14 pieces) 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2 tablespoons brandy 3/4 cup Coffee Syrup (recipe follows) 1/2 cup sugar 1/2 cup honey 1/2 cup strong brewed coffee 1/4 cup water 2 cups thickened yogurt -- mixed with 1/4 cup confectioners' sugar -- (optional) [see note 2] Preheat the oven to 350 degrees F. Grease a 9- by 7-inch baking dish (see note 1) with butter or oil. Combine the butter and sugar in a large bowl and beat until light and fluffy. Add the egg yolks, one at a time, beating each one in before adding the next. Beat in the walnuts, melba toast crumbs, baking powder, cinnamon, cloves and brandy. In a separate bowl, beat the egg whites until stiff peaks form. Fold the whites into the walnut mixture a third at a time. Spoon the batter into the prepared baking dish and gently spread it out so the surface is even. Bake until the cake is pulling away from the edges and knife inserted in the center comes out clean, 30 to 40 minutes. Set aside to cool to room temperature. Cut the cake into 12 pieces, but don't remove them from the pan. Slowly pour the syrup over the cake, allowing it to seep between the slices before adding more. Set the cake aside for at least 2 hours so the syrup can soak into it. Serve, accompanied by the sweetened yogurt, if using. The cake will keep at room temperature for up to 5 days. Serves 12. Note 1: Walnut cake is traditionally cooked in a rectangular baking pan so that it may be cut into diamond shapes. An 8- or 9-inch round pan will also do, however. Coffee Syrup: 1/2 cup sugar, 1/2 cup honey, 1/2 cup strong brewed coffee, 1/4 cup water Combine all the ingredients in a small saucepan and bring to a boil over high heat, taking care to watch the pot so it doesn't boil over. Adjust the heat to a brisk simmer and cook until the mixture is thickened and reduced, 15 minutes. Set it aside to cool until it is thick enough to coat a spoon. The syrup may be stored in the refrigerator indefinitely. Makes 3/4 cup. Note 2: Place the yogurt in a colander or sieve lined with a double layer of cheesecloth and set it over a deep bowl. Set it aside until most of the liquid whey has drained off and the yogurt is thick, at least 45 minutes. Transfer the thickened yogurt to a bowl, whisk until smooth, and use right away. Or cover and store in the refrigerator for up to 1 week. The longer the yogurt drains, the thicker and more cheese-like it becomes. Cuisine : "Greek" Source : "Detroit Free Press" S(Formatted by Chupa): "10.17.04" NOTES : The combination of coffee and cake is as popular in Greece as it is in the United States. To complete the combination (more American than Greek), add an optional touch of cream in the form of Greece's thick yogurt. From "The Olive and the Caper" by Susanna Hoffman (Workman, $19.95). Contributed to the FareShare Gazette by Chupababi; 26 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 294 Calories; 18g Fat (53.4% calories from fat); 7g Protein; 28g Carbohydrate; 1g Dietary Fiber; 75mg Cholesterol; 109mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 3 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Kibbi Recipe By : Middle Eastern Easy Style Cookery; Australian Women's Weekly Serving Size : 16 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup burghul -- (160 grams)* 1 1/4 pounds minced lamb -- (600 grams) 1 medium onion -- (150 grams) grated 1 teaspoon ground allspice -- (5 mL) 1 teaspoon ground oregano -- (5 mL) 1 tablespoon olive oil -- (20 mL) 1 tablespoon water -- (20 mL) Vegetable oil for shallow-frying **Filling** 2 teaspoons olive oil -- (10 mL) 1 small onion -- (80 grams) finely chopped 1 tablespoon pine nuts -- (20 mL) 1 tablespoon slivered almonds -- (20 mL) 4 ounces minced lamb -- (100 grams) 1/2 teaspoon ground allspice -- (2 mL) 1/2 teaspoon ground oregano -- (2 mL) 1 tablespoon chopped fresh mint -- (20 mL) Place burghul (cracked wheat) in bowl; cover with cold water and let stand for 15 minutes. Drain burghul; rinse under cold water; drain again; squeeze to remove excess moisture. Combine burghul with lamb, onion, allspice, oregano, olive oil and water in a bowl; mix well. With damp hands shape 1/4-cups of lamb mixture into balls. Hollow out centers of meatballs, using your thumb. Make the filling. Heat oil in pan; add onion and cook, stirring, until onion is soft. Add the nuts; cook, stirring, until lightly browned. Add lamb, allspice and oregano. Cook, stirring, until lamb is browned. Stir in mint. Place rounded teaspoons of the filling into the hollowed centres of the meatballs. With damp hands shape the meatballs into ovals. Shallow-fry kibbi in hot oil in batches until browned all over and cooked through; drain on absorbent paper. Makes about 16. Recipe can be prepared a day ahead and stored, covered, in refrigerator. Cooked kibbi can be frozen. From Middle Eastern Easy Style Cookery; The Australian Women's Weekly; 1996 edition. ISBN 1 86396 034 1 * Burghul (cracked wheat): wheat that is steamed until partly cooked, cracked, then dried. Cracked wheat can be substituted. Conversions from metric to American measures are approximate. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie in response to a request; 11 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 25 Calories; 2g Fat (68.9% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.

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