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FareShare Gazette Recipes -- November 2004 - K's


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Karydopita - Greek Walnut Cake -  9 pts

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                        * 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

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

From "The Olive and the Caper" by Susanna Hoffman (Workman, $19.95).
Contributed to the FareShare Gazette by Chupababi; 26 November 2004.

               - - - - - - - - - - - - - - - - - - - 

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 

                      * Exported from MasterCook *


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
  2          teaspoons  olive oil -- (10 mL)
  1              small  onion -- (80 grams) finely
  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

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.

                  - - - - - - - - - - - - - - - - - - - 

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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