Sweet Baklava
Page 26
2 medium tomatoes, each cut into 8 wedges
1 cucumber cut into 16 slices
1 bell pepper cut into rings
4 slices canned beets
8 cooked and peeled shrimp
4 anchovies
8 Greek style black olives
8 banana peppers
4 whole green onions
½ cup white vinegar
¼ cup extra virgin olive oil
¼ cup vegetable oil
1 tsp. oregano
Potato Salad:
4 large potatoes cubed and boiled
¼ cup diced onion
½ cup mayonnaise
Directions:
Mix the potato salad ingredients and chill.
Line a large bowl or platter with large romaine lettuce leaves.
Scoop the potato salad onto the romaine leaves in 4 single serving mounds.
Cover the potato salad with the chopped lettuce
Top with tomatoes, cucumber, bell pepper, beets, shrimp, anchovies, and olives.
Add banana peppers and onions to the side of the salad.
Mix the vinegar, olive oil, vegetable oil, and oregano.
Pour the vinegar and oil blend over the salad.
Greek Lentil Soup
Ursa's notes: Freezes well so always make extra.
Ingredients:
1 bag dried lentils, washed
½ cup olive oil
½ cup chopped onion
1 cup chopped celery
1 teaspoon minced garlic
1 chopped carrot
1 tablespoon lemon juice
12 cups water
2 teaspoon beef bouillon crystals
Salt and pepper to taste
Directions:
Cover the lentils with half (6 cups) the water in a pot.
Bring to a boil then turn the heat down to medium. Simmer for 10 minutes.
In a skillet, heat the oil and sauté the onions and garlic until the onions are translucent.
Add the rest of the chopped vegetables and cook for about 10 minutes on low heat.
Drain the lentils and add the remaining 6 cups of water to the pot.
Add the sautéed onions and vegetables to the lentils and water.
Add bouillon, salt, and pepper.
Cook for approximately 30 minutes, until flavors have blended.
Remove from heat. Add the lemon juice before serving.
Apollo's Moussaka
Apollo's notes: Make extra for moussaka night. Take some home to family.
Ingredients:
Cooking spray
2 large eggplants
1½ pounds ground lamb
¼ cup extra virgin olive oil
½ cup chopped onion
1 teaspoon minced garlic
½ lemon thinly sliced (circles)
¼ cup fresh chopped oregano
1 cinnamon stick
1 small can of tomato paste
1 small can of diced tomatoes
¾ cup feta cheese
¾ cup grated parmesan
¾ cup bread crumbs
Salt and pepper to taste
Directions:
Peel and slice eggplant to about ½ inch thick.
Salt and pepper the eggplant.
Pour half of the olive oil into the skillet and fry the eggplant in a single layer until brown on both sides.
Place the eggplant on paper towels to absorb excess oil.
Pour the rest of the olive oil into the pan and add onion, garlic, lemon slices, and oregano. Cook for approximately 5 minutes or until the onion is translucent.
Add the ground lamb, breaking it up. Stir while browning. Salt and pepper to taste.
Add the whole cinnamon stick, tomato paste, and diced tomatoes.
Simmer until most of the liquid has evaporated and turn off the heat.
Spray a 13 x 9 baking pan with cooking spray.
Place 1/3 of the eggplant on the bottom of the pan.
Spread ½ of the meat over the eggplant.
Sprinkle with ½ of feta and ½ of parmesan cheeses.
Repeat the layers and sprinkle the breadcrumbs over the top.
Bake in a 350 degree oven for approximately 35-40 minutes.
Cool for 10 to 15 minutes before serving.
Apollo's Beef Stew – Greek style
Apollo's notes: Always serve in largest bowls available and fill to the top.
Make enough for seconds.
Ingredients:
3 pounds beef stew meat
2 tablespoon butter
2 onions cut into wedges
6 large carrots cut into 1-inch slices
4 potatoes cut into bite size pieces
¼ cup olive oil
2 tablespoon red wine
1 tablespoon red wine vinegar
1 small can tomato paste
2 cloves garlic
2 cups hot water
Salt and pepper to taste
Directions:
Heat the butter and 1 tablespoon of the oil in a skillet.
Brown the stew meat on all sides.
Move the meat to a larger pot.
Brown the onions in the skillet. Add to the pot with the stew meat.
In a large bowl, combine the rest of the olive oil, red wine, red wine vinegar, tomato paste, garlic, hot water, salt and pepper. Mix well.
Pour the olive oil and red wine mixture into the pot with the meat.
Add the potatoes and carrots to the pot.
Cook on high until it comes to a boil.
Reduce the heat to low, cover, and simmer for approximately 2 hours.
To thicken the gravy, whisk a small amount of flour and water with a dash of paprika for color. Slowly stir this into the pot and cook until the gravy is the desired thickness.
Apollo's Lamb Stew
Follow the instructions for the Greek style beef stew, but substitute lamb for beef. Add celery and green string beans for extra flavor and nutrition.
Ursa's Tiropitas – Greek-style cheese bread
Ursa's notes: Bring to ladies' lunch when Phoebe makes her lentil salad.
Ingredients:
1 package of phyllo pastry dough
2 cups ricotta or small curd cottage cheese
4 beaten eggs
1 cup crumbled feta cheese
1 cup melted butter.
Directions:
Mix the cheeses and eggs until blended.
In a baking dish, layer half of the phyllo sheets, brushing melted butter on each layer.
Spread the cheese mixture over the phyllo.
Layer the rest of the phyllo, brushing each sheet with melted butter.
Tuck the sides around the edges to seal the cheese with phyllo.
Bake for approximately 30 minutes in a 400 degree oven, until golden brown.
Cool for approximately 10 minutes and cut into squares.
Baked Feta
Ursa's notes: Keeps the men and children from starving to death while they wait for dinner.
Ingredients:
1 pound feta cheese
2 tablespoon oregano
¼ cup olive oil
Directions:
Cover a cookie sheet with aluminum foil.
Cut the feta into strips and place on the aluminum foil about 2 inches apart.
Sprinkle oregano over the feta.
Drizzle with olive oil.
Fold another sheet of aluminum foil over the feta and fold the aluminum pieces together.
Bake in a 350 degree oven for approximately 15 minutes.
Serve with crusty Greek bread or pita chips.
Papadopoulos Women's Greek-Style Rice Pudding
Ursa's notes: Keep plenty of rice pudding on hand when Nick is home.
Ingredients:
2 cups cooked white rice
1 quart whole milk
1 cup sugar
2 teaspoon cornstarch
2 teaspoon water
1 egg
2 tablespoon butt
er
1 tablespoon grated lemon rind
1 tablespoon vanilla
Cinnamon to taste
Directions:
Add the milk to the white rice in a saucepan. Bring it to a boil.
Reduce to low heat and simmer for approximately 30 minutes. Stir frequently to keep it from sticking.
Whisk the cornstarch in the equal amount of water.
Add the sugar, grated lemon rind, and cornstarch mixture.
Cook on low for 10 minutes. Remove from heat.
Beat the egg in a bowl and gradually add ½ cup of the rice mixture to the egg.
Pour back into the rest of the rice mixture.
Add vanilla and stir.
Sprinkle with cinnamon before serving.
Papadopoulos Family Cucumber and Yogurt Salad
Phoebe's notes: Perfect for a hot summer day.
Ingredients:
4 large cucumbers
10 fresh mint leaves
1 cup plain Greek yogurt
2 tablespoon lemon juice
½ cup parsley
Directions:
Clean and cut the cucumber into bite size pieces.
In a blender, combine the rest of the ingredients and mix well.
Pour the yogurt sauce over the cucumbers.
Refrigerate and serve cold.
Baked Tomatoes and Feta
Ophelia's notes: Perfect appetizer for any family gathering.
Ingredients:
3 pounds cherry or grape tomatoes
8 ounces feta cheese
¾ cup olive oil
½ cup fresh basil
1 tablespoon minced garlic
Directions:
Soak garlic in olive oil for 20-30 minutes.
Cut tomatoes in half and place them in a baking dish.
Pour olive oil and garlic over the tomatoes and toss. Spread out into a single layer.
Bake in 375 degree oven for approximately 10 minutes. Remove from oven.
Sprinkle crumbled feta cheese and basil leaves over the tomatoes. Stir.
Serve with slices of Greek or Italian bread.
Ursa's Greek Wedding Cookies
Ursa's notes: Any time these wedding cookies are served is a happy occasion. Opa!
Ingredients:
1 cup of butter
¼ cup sugar
1 egg yolk
½ teaspoon baking powder
1 tablepoon brandy
1 tablepoon vanilla
½ cup chopped pecans
2½ cups all-purpose flour
Powdered sugar
Directions:
Whip the butter with an electric mixer until fluffy.
Slowly add the sugar, egg yolk, brandy, and vanilla while still mixing.
Sift the flour and baking powder. Fold dry ingredients into the wet ingredients.
Slowly add chopped nuts, a few at a time.
Scoop tablespoon-size balls of dough and roll into balls.
Place the balls on the baking sheet approximately 2 inches apart.
Bake for approximately 30 minutes in a 350 degree oven or until golden brown.
Cool slightly then dust heavily with powdered sugar while still warm.
Pilafi (rice)
Apollo's notes: Offer with any entrée.
Ingredients:
2 cups uncooked rice
½ cup butter
5 cups chicken stock
2 teaspoon salt
Directions:
Melt butter on medium in a large pan.
Brown the uncooked rice in the butter.
Add the chicken stock and salt. Stir. Bring to a boil.
Turn down the heat, cover, and simmer for approximately 20 minutes.
Kafes (Greek coffee)
Phoebe's notes: Warn visitors that this is stronger than American coffee.
Ingredients:
4 cups water
10 lumps sugar
5 tablespoon ground coffee
Directions:
Boil the water in a heavy pot.
Add the sugar and coffee. Stir.
Remove from heat and skim the foam. Put some of the foam to the side for later.
Return the pot to the heat and bring to a boil again. Skim the foam and reserve. Repeat.
Spoon some of the foam into demitasse cups.
Pour the coffee over the foam.
Serve with dessert or on its own.
Lemon Roasted Potatoes
Ophelia's notes: Easy to cook. The kids love these potatoes with chicken.
Ingredients:
5 large peeled and quartered white potatoes
Juice from 1 large lemon
3/4 cup water
4 tablespoon olive oil
Directions:
Coat a roasting pan with 2 tablespoon olive oil.
Place the potatoes in a single layer on the pan.
Mix lemon juice and water. Pour over the potatoes.
Drizzle the remaining olive oil over the potatoes.
Bake in a 400 degree oven for an hour until the potatoes are brown and tender.
Add salt and pepper to taste.
Hummus
Ursa's notes: Don't let Nick see this first, or no one else will get any.
Ingredients:
4 cups of cooked garbanzo beans
Juice of ½ lemon
Zest of ½ lemon
2 cloves garlic
¼ cup chopped parsley
¼ cup chopped onions or scallions
Salt and pepper
Directions:
Pour all ingredients except the salt and pepper into a food processor.
Mix until you have a smooth consistency. If it is too thick, add water 1 tbsp. at a time.
Salt and pepper to taste.
Serve with pita or any other flat bread.
Pickled Feta
Ophelia's notes: Make this at least one day in advance.
Ingredients:
8 ounces feta cheese
5 sprigs of fresh thyme
8 ounces white wine vinegar
2 teaspoon honey
Directions:
Rinse the feta and pat it dry with clean cloths or paper towels.
Cut the feta into ½-inch cubes.
Place one layer of the feta cubes into a jar or deep bowl.
Add a sprig of thyme.
Alternate layering the cheese with thyme until it is all in the jar or bowl.
In a separate bowl, whip the white wine vinegar and honey together.
Pour the vinegar and honey mixture over the cheese.
Put the lid on the jar or cover the bowl with a couple layers of plastic wrap.
Refrigerate for at least one day. Two days is better.
Serve on a relish tray with olives, vegetables, and onions.
Fun Facts About Tarpon Springs, Florida
One of the first settlers in the area, Mary Ormond Boyer, named Tarpon Springs after the large fish that came into Spring Bayou and leapt out of the water. She thought they were tarpon, but the fish were actually mullet.
Tarpon Springs had a thriving sponge industry by the late 1890s. In just a few years, Greek sponge divers were brought in from the Greek Dodecanese Islands. They harvested sponges in the Gulf of Mexico off the coast of Tarpon Springs.
There are more than 100 shops along the sponge docks on Dodecanese Boulevard. Tarpon Springs is known for restaurants featuring authentic Greek cuisine.
Tarpon Springs has the highest percentage of Americans with Greek heritage of any city in the U.S.
Tarpon Springs citizens love a good party. Festivals, dining events, parades, and art shows are held on the sponge docks throughout the year.
Every January Epiphany is celebrated in Tarpon Springs with a morning service at St. Nicholas Cathedral and the release of a white dove signifying peace. The Greek Orthodox Church archbishop throws a cross into the water of Spring Bayou. Boys from 16 to 18 years old dive into the water to find the cross. After one of the boys retrieves t
he cross, he's carried back to the church on the shoulders of his friends for a blessing of the diver, and everyone celebrates with music, dancing, and plenty of food.
Discussion Questions
Why is Paula so adamant about staying in Tarpon Springs?
Why is Nick so eager to leave a town where he has a family that clearly adores him?
Nick was the classic high school football hero, and Paula was more studious. What attracted Nick to Paula? What attracted Paula to Nick?
What is the significance of baklava in the story? Have you ever tried baklava? How would you describe the flavor?
Paula obviously has a reversal of the parent-child role in her relationship with her mother. How could this have happened, and when do you think it began?
Why would Paula continue to give her mother money without more accountability?
Do you think Paula's mother and stepfather can work through their issues?
After Amanda tries to steal from Paula, what drives Paula to help Amanda?
Kate was clearly the "bad girl" from high school. How does this affect her relationship with her daughter? How does this affect her relationship with Paula?
Have you ever experienced being labeled "class nerd," "class clown," "the pretty one," "jock," or any other label typically placed on high school kids? Has this affected you for the rest of your life, and if so, how?
After Nick retires from the Air Force, do you think he can be happy living in Tarpon Springs?
Inspiration for Sweet Baklava
Q: Where did you find the inspiration for Sweet Baklava?
Debby: Sweet Baklava is a book of my heart. The story deals with issues I've experienced, features foods I crave, and is set in Tarpon Springs, Florida, one of my favorite places in the world. My dad was in the Air Force and my family moved often, so I wasn't able to establish roots in any one location until I became an adult. People I met sometimes said they envied me because they'd never had the opportunity to travel. I used this experience in creating the theme of the story, with Paula needing roots and Nick longing to see the world.
Q: You mentioned Tarpon Springs, Florida, as one of your favorite places. Can you tell us why that is?