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----- Original Message -----
From: Alan
To: phaedrus
Sent: Wednesday, May 08, 2002 12:31 PM
> Hi,
>
> Do you have a recipe for halvah that is usually served
> at Armenian funerals, and it is pressed into a plate
> and cut into diamonds? It does not contain tahini or
> rose water or saffron, and it has a texture very close
> to a soft and dense shortbread. Most of the recipes I
> have found create a halvah that is too "wet". Thank
> you.
>
> Alan.
>
/mp<
Hello Alan,
Well, I don't have a recipe for Armenian halvah, and I could not find one on
the web. I did find the recipe below, which might fit your description. It
certainly sounds more like what you describe than like the usual sesame
halvah.
Phaed
Halvah
Ingredients: Olive oil, Semolina or white cornmeal, sugar, milk and water.
Procedure
1. In a heavy saucepan, heat the oil over moderate heat until a light
haze forms above it.
2. Slowly pour in the semolina in a thin stream, stirring constantly
3. Reduce the heat to low and simmer for 20 minutes, or until all the
oil has been absorbed and the meal turns a light golden color, stirring
occasionally.
4. Add the sugar, stirring constantly.
5. Gradually stir in the milk and water mixture.
6. Continue cooking about 10 minutes longer, stirring constantly until
the mixture is thick enough to hold its shape almost solidly in the spoon.
7. Pour the halvah into a small (3"x 5") ungreased baking dish, spread
it and smooth the top with the back of a spoon.
8. Cool until firm and then cut into 1" squares.
====================================================
----- Original Message -----
From: Alan
To: phaedrus
Sent: Thursday, May 09, 2002 11:57 AM
Subject: Re:
> Hi Again,
>
> I just realized that this recipe has no measurements.
> Should I "eyeball" the amounts?
> Thanks,
> Alan.
Hi Alan,
I guess that's the idea. I did find another recipe, for baked halvah, that
also has no sesame and is cut into diamonds. It's below.
Phaed
Baked Halvah
Ingredients :
5 eggs
1 c. butter, melted
2 c. sugar
1/2 c. cream or wheat
1 tsp. baking powder
Preparation :
Beat eggs lightly. Add sugar, beating continuously. Add butter,
cream of wheat and baking powder. Put in 12x8 pan. Bake 40 minutes
at 350 degrees. Cool for 15 minutes. Syrup: Cook 2 cups milk and
1/2 cup sugar on stove for 5 minutes over medium heat. Pour slowly
over pastry until all is absorbed. Cut in diamond shapes.
----- Original Message -----
From: Brooke
To: phaed
Sent: Wednesday, May 08, 2002 1:41 AM
Subject: Pita - I need your help!
> Hi There,
>
> I would love it if you could help me out in finding a Bosnian receipt.
> It's called "Pita" and it's delicious. For months now a work mate
> has been teasing me with it every lunch time! It's starting to hurt...
> it's that good!!! He totally refuses to share the receipt... So you
> are my last resource. Please Please Please Help.
>
> Yours sincerely
>
> Hungry!
>
> PS - it's a meat thing wrapped in pastry!!! or something!
Hi Brooke,
Well, the only recipe that I could locate called "Bosnian Pita" is the first
one below, but as you can see, it doesn't contain any meat.
"Pita" is a kind of bread that is eaten throughout the Middle East. It's not
Bosnian. The Greeks probably have as much claim to it as anyone, but it may
be Arabic in origin. It's also called "pocket bread" because it's hollow,
and you can fillit with meat and/or vegetables. It's gotten very popular in
the US and elsewhere and is sold commercially.
Your co-worker is probably incorrect in calling what he's eating a "pita".
What it really is, is a sandwich of some sort made with pita bread. Below is
a recipe for making pita bread at home (It's easier to buy it.) and two
recipes for Greek sandwiches made with pita bread.
NOTE: "Bosnian Pita" is completely different from what we know as "pita".
"Bosnian Pita" is like "burek". See below the pita recipes.
Phaed
Bosnian Pita (phyllo pie) with Spinach Filling
1 hour 45 minutes (45 min prep, 1 hr cooking)
8 servings
1 package thawed phyllo pastry sheets
2 bags washed fresh spinach
1 egg
1/4 cup sour cream (can use low fat)
1/2 lb feta cheese, crumbled
1 cup shredded mild cheddar cheese
olive oil
1 1/2 teaspoons salt
low-fat milk
low-fat plain yogurt (optional)
1 WASH HANDS (This recipe requires you to work with the food
directly with your hands).
2 Preheat oven to 350.
3 Wash and drain spinach.
4 Chop spinach and put in a big glass bowl.
5 Add salt and mix with hands.
6 Leave the spinach to sit for about 10 minutes to allow the salt
to draw out the water from the vegetable.
7 The water in spinach will make the filling bitter so do not skip
this step.
8 Drain the spinach by either sqeezing it bit by bit with your hand
over the sink or by spinning several times in a salad spinner.
9 Transfer drained spinach into a new bowl.
10 Add egg, and sour cream.
11 Fold in feta and cheddar cheese.
12 Put some olive oil in a small bowl.
13 Grease a 9"*13" glass or metal baking pan.
14 Take your phyllo dough sheets and lie the sheets, stacked, on a
dry surface.
15 TIP: (While adding the filling, you may wish to cover the dough
with a dry towel and then a damp one to keep it from drying out or flaking)
Place one sheet of dough into the pan and cut away excess.
16 Brush with oil, using either your hands or a pastry brush.
17 Repeat until dough is 6 or 7 layers.
18 Add a skim of filling with hands and spread evenly.
19 Repeat steps 16-18 until the pie reaches the top of the pan or you
run out of ingredients.
20 Just make sure you finish with the dough on top, sort of like lasagna.
21 Place pie in the oven, uncovered, about 45 minutes.
22 The top becomes flaky.
23 Pour on top of the pie while it is baking, 1/4 cup sour cream blended
with 0.125 (1/8)cup of milk.
24 Bake for 15 more minutes.
25 This dish can be served warm or room temperature.
26 It is traditionally served with a yogurt beverage which is easily
replicated by mixing the plain yogurt with milk, in equal parts.
------------------------------------------
Pita Bread
3 hours 3 minutes (3 hrs prep, 3 min cooking)
12 pita breads
3 1/2 cups bread flour (plus extra for dusting)
1 teaspoon salt
1 packet dry active yeast
1 teaspoon sugar
1 teaspoon olive oil
1 1/3 cups water
1 Sift flour and salt together in a large bowl.
2 Combine yeast, sugar and 1/3 cup very warm water-give a quick stir
and set aside for 5 minutes to activate yeast.
3 Make a well in the flour/salt mixture and add the yeast, 1 cup
warm water and the olive oil.
4 Gently stir to gather dough into a ball-you may need a touch
more water-depending on where you live, altitude.
5 Turn out and knead for 10 minutes.
6 Put into a LIGHTLY greased large bowl, cover and place in a warm
spot for around 1 1/2 to 2 hours.
7 Punch down and knead to smooth.
8 Cut dough into 12 pieces, form into rounds, roll out and place on
a dusted baking sheet, cover and let rest for 45 minutes.
9 Preheat oven to 500F degrees.
10 I use my large cast iron skillet for this part, so I place it in
the oven and when really hot I place in two pitas and let bake for around
3 minutes-you can broil for 1 minute if you like, just to get the tops
browned.
11 I wrap the cooked pitas in a slightly damp tea towel for a minute
or two-then cool and place in plastic bags.
12 This process can also be done on a cooking sheet.
--------------------------------------
Pita Burgers
44 minutes (30 min prep, 14 min cooking)
4 servings or 4 burgers
1 lb ground pork
1 (8 ounce) container plain yogurt
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup chopped fresh parsley
2 tablespoons sliced green onions
3/4 teaspoon grated lemon, rind of
1/2 teaspoon sugar
1/2 small cucumber, sliced
1 medium tomato, sliced
2 6-inch pita bread or flat bread, halved
1 In medium bowl, combine ground pork, 2 tablespoons of the yogurt,
basil, oregano, 1/2 teaspoon of the salt, 1/4 teaspoon of the garlic
powder and pepper; mix well.
2 shape mixture into 4 oval shaped patties, 1/2 inch thick.
3 In a small bowl, combine remaining yogurt, parsley, green onions,
lemon peel, sugar, remaining 1/4 teaspoon salt and remamaining 1/4 teaspoon
garlic powder; mix well.
4 Set aside.
5 It is recommended to grill the patties covered for approximately 11
to 14 minutes or until pork is no longer pink in center.
6 We have cooked them in a skillet as well.
7 You have to be careful because the meat is lean and it tends to stick.
8 Place patties, cucumber and tomato slices topped with yogurt sauce
in pita halves.
------------------------------
Beef Pita, Greek Style
1 hour 25 minutes
12 servings
2 lbs beef, Ground
1 medium onion, Chopped
4 cloves garlic, Minced
1/2 lb fresh mushrooms, Sliced
1 bay leaf
1 1/4 teaspoons salt
1/2 teaspoon chili powder
1/2 teaspoon cumin powder
1/4 teaspoon cinnamon
1 (8 ounce) can tomato sauce
1/3 cup Burgundy wine or rose wine
1 large egg
1 (8 ounce) packet cream cheese, Softened
1 cup cream-style cottage cheese
1/2 cup feta cheese, Crumbled
1/2 cup unsalted butter, Melted (Unsalted margarine, melted,
can also be used.)
8 ounces phyllo pastry sheets, defrosted (1/2 Package)
1/4 cup dry breadcrumbs
---Garnishes---
1 sprig parsley
12 cherry tomatoes
fresh fruit kabobs (optional)
1 Combine ground beef, onion and garlic in a large frying-pan; cook,
stirring frequently until beef loses pink color.
2 Pour off drippings.
3 Add mushrooms, bay leaf, salt, chili powder, cumin powder, and
cinnamon; cook, stirring frequently, until mushrooms are tender about 5
minutes.
4 Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring
occasionally.
5 Remove bay leaf.
6 Cool while preparing cheese filling.
7 Combine egg and cream cheese in medium bowl, beat with electric
mixer until smooth.
8 Stir in cottage and feta cheeses and blend.
9 Brush 13 x 9-inch baking pan with melted butter.
10 Line pan with 1 sheet of pastry, fitting pastry to contour of pan.
(Pastry will come up over edges of pan.) Brush pastry with butter.
11 Layer with 3 more pastry sheets, brushing each with butter.
12 Sprinkle bread crumbs evenly over top.
13 Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the
cheese filling over meat.
14 Place 1 pastry sheet over cheese filling, crinkling to fit inside
dimensions of pan; brush with butter and layer with 1/5 of the meat and
1/5 to the cheese fillings.
15 Repeat with 3 more pastry sheets, crinkling each, brushing with
butter and topping with fillings.
16 Turn bottom pastry ends up over filling.
17 Place remaining 8 pastry sheets smoothly over top, brushing each
with butter.
18 Using spatula, tuck top pastry sheets around inside edges of pan.
19 With sharp knife, score top lightly in half lengthwise and sixths
crosswise.
20 (Do not cut through) Bake in moderate oven (350 degrees F.) 1 hour
or until top is golden brown.
21 Cool at least 10 minutes before cutting along scored lines.
22 Place a cherry tomato on each of 12 small wooden picks and insert
pick in center of each serving.
23 Garnish with parsley.
24 Garnish individual servings with fresh fruit kabobs, if desired.
Fresh Fruit Kabobs:
To make fresh fruit kabobs, place chunks of fresh pineapple,
cantaloupe, whole strwberries or other fruits in season on small
wooden skewers.
-------------------------------------------------------------------------
Hi--
In your archives from 2002, you have a message from someone asking for Bosnian pita.
Pita
You tell she is wrong and that pita is a Greek sandwich, but Bosnian pita is completely
different than Greek pita. They just happen to have the same name. Phyllo pie isn't the
same as Bosnian pita, either. Bosnian pita is sometimes incorrectly translated as pie,
but it's thin dough stuffed with meat and rolled into a rope.
Here is a recipe for the real Bosnian pita. This one has potato filling, but you can fill
it with spinach, cheese, beef (like what the original writer was talking about), cabbage
or whatever. This recipe happens to use phyllo dough, but most Bosnians make their dough
from scratch.
Neurotic Traveler - 2006
Here are a couple more sources for Bosnian pita (which is called burek in some parts of Bosnia):
pita buregdzenica (photo only) -- At the top of a page is a picture of pita buregdzenica
Sarajevo (photo & description only) -- Halfway down the page is a picture and description of pita.
-- A video of a woman making burek.
Thanks,
Melissa
----- Original Message -----
From: Uncle Clyde
To: phaedrus
Sent: Thursday, May 09, 2002 9:57 PM
Subject: Can you help Grandma??
> Dear Uncle:
>
> Grandma is visiting and wants to make borscht -- can you help?
>
> Thanks,
>
> Uncle Clyde
Hay Uncle Clyde,
Well, I never realized that there were so many ways to make borscht. Below
is just a sampling. If none of these looks right, send me more details about
the kind of borscht you're looking for and I'll try agin.
Phaed
BORSCHT
Ingredients :
5 c. water
4 lg. beets, peeled & sliced (or use canned + juice)
1 sm. head cabbage, chopped in pieces
3 tbsp. vinegar
1 tbsp. sugar
Salt
Pepper
Onions & celery (optional)
Preparation :
In large kettle, cook everything for about 1 1/2 hours. Make a
thickening of 1/4 cup butter and 3 tablespoons flour and browned
lightly in pan (or just 3 tablespoons flour and water). Pour slowly
into hot soup; mix well. Serve with sour cream or mashed potatoes.
Optional additions: Add before the thickening - mushrooms or butter
beans.
----------------------------------
San Diego's Hotel Del Coronado Borscht
Ingredients :
3 lg. beets (2 1/2"), scrub
thoroughly, but do not break skin
2 lg. cloves garlic, peeled & crushed1/2 tsp. salt
1 1/2 tbsp. sugar or 1 tbsp. fructose
2 c. buttermilk
Preparation :
Cover above ingredients with water and cook until tender. Remove
beets from water. Reserve the cooking water. Skin and discard the
skin. In blender, blend beets with 1 cup reserved liquid; add:
Serve hot or cold with 1 teaspoon yogurt per serving. Makes 8 (1/2
cup) servings. Verdigre
----------------------------------
Borscht
Ingredients :
2 (10 oz.) cans beef broth
1/2 c. dry white wine
1 c. sour cream
2 tbsp. fresh dill weed or 1 tbsp. dry dill
2 tbsp. white wine vinegar
36 oz. canned beets, drained
1 1/2 tbsp. horseradish or to taste
Salt and pepper to taste
Pinch of sugar
Preparation :
Puree beets with some of the broth in processor or blender. (May
have to do in batches.) Place beets, remaining broth and wine in
saucepan. Heat slowly and whisk in sour cream. Add salt, pepper,
sugar, vinegar and horseradish. Adjust seasoning to taste. Serve
hot or cold. Garnish with a dollop of sour cream and chopped
parsley.
----------------------------------
Borscht
Ingredients :
1 1/2 lb. beef meat with bone
1 stick celery
1 c. catsup
1 carrot
2 bunches red beets
Bunch of parsley
1 lg. ripe tomato (or 1 can of stewed tomatoes)
1/2 sm. cabbage, shredded
2 diced potatoes
1 onion, diced & sauteed
1 tbsp. salt
Pepper to taste
Dill for garnish
Preparation :
Boil beef in 2 quarts of water for 5 minutes. Drain and replace
with fresh water. Add celery, catsup, carrot, beets, parsley and
tomato. Cook for 1 hour or until beets are tender. Add cabbage and
boil 15 minutes. Add potatoes and cook an additional 20 minutes.
Add onion, salt and pepper; cook about 15 more minutes. Garnish
with dill in individual soup bowls.
----------------------------------
Old Russian Vodka Beet Borscht
Ingredients :
1 1/2 c. jellied consomme
1 1/2 c. cooked beets, finely chopped with juice
1 c. sour cream
Salt and pepper
1 tbsp. chopped chives
1/2 c. vodka
Preparation :
Blend ingredients, add vodka last. Mix well. Chill.
----------------------------------
German Borscht Soup
Ingredients :
Beef with bone or stew meat
2 qt. water
1 tbsp. pickling spice
2 bay leaves
4 potatoes, diced
2 carrots, diced
Cabbage, shredded
4 beets, peeled and diced
1 c. green dill
1 onion, chopped
1/2 c. rice
1 egg
1 c. sour cream
1 (16 oz.) can tomatoes
Preparation :
Boil beef with pickling spice and bay leaves. Put spices in a
spice holder or tie in a small piece of cloth. Remove spices when
meat is cooked. Add all the vegetables, dill and rice. Cook until
vegetables are tender. Take off heat. Mix 1 egg and 1 cup sour
cream together, then pour into soup. Add 1 can tomatoes before you
add cream. Heat soup but do not boil. Serve hot.
----------------------------------
Siberian Borscht
Ingredients :
4-6 lb. beef roast
1 can beer
1 onion
4 cloves garlic
6-8 red beets
1 head red cabbage
2 rutabaga
1 celeriac
2 parsnips
4 carrots
1 turnip
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. sweet basil
1 bay leaf
1/2 tsp. dill
Preparation :
Sear beef in fry pan, transfer to pot. Spear 2 cloves of garlic,
slit roast insert garlic, add pepper and a dash of sweet basil.
Pour 1/2 can beer over roast, cover with large outer cabbage leaves.
Put lid on pot; then blanch (bring to steamy boil) for 15 minutes
on lower heat.
----------------------------------
Polish Borscht
Ingredients :
2 or 3 lbs. beef shank
2 tsp. onion, finely chopped
3 or 4 whole allspice
3 or 4 black peppercorns
1 bay leaf
2 or 3 carrots, sliced lengthwise & halved
1 stalk celery, cut into 2 inch lengths
2 cans beets, sliced
1 lb. carton sour cream
1 tbsp. vinegar
2 tsp. sugar
Bowl of cold mashed potatoes
Preparation :
Make a rich clear beef stock with beef shank covered with water
and boiled. Skim off all brown scum to produce a clear broth. Add
onion, allspice, peppercorns and bay leaf. Simmer about an hour
until beef is tender. Add carrots and celery and continue to simmer
gently until fork tender. Add beets and simmer 10 minutes.
Meanwhile, in a quart saucepan, blend sour cream, vinegar, and
sugar. Take 1/2 cup of hot beet soup and blend into cold sour cream
mixture. Gradually continue to blend more of the hot beet soup into
the sour cream mixture until it is also hot. Then combine. Turn
heat off and borscht is ready to serve. Serve with cold mashed
potatoes in soup bowls. Noodles may be substituted for mashed
potatoes and pieces of the beef shank eaten with this Polish soup.
----- Original Message -----
From: Gloria
To: phaedrus
Sent: Thursday, May 09, 2002 12:16 PM
Subject: coconut cream pie
> I am looking for a recipe using "cool whip" in a coconut pie.
> Have a blessed day.
> Gloria
Hi Gloria,
There are many, many coconut pie recipes using cool whip. Below are three.
Phaed
Creamy Coconut Pie
Ingredients :
1 pkg. (3 oz.) cream cheese, softened
2 tbsp. sugar
1 1/3 c. coconut
1/2 tsp. almond extract
1/2 c. milk
8 oz. Cool Whip
1 (8 inch) graham cracker pie crust, prepared
Preparation :
Combine cream cheese, sugar, milk, and coconut in electric blender
container. Cover and blend at medium speed for 30 seconds. Fold
into Cool Whip and add extract. Spoon into crust. Freeze until
firm, about 4 hours. Sprinkle with additional coconut, toasted, if
desired. Let stand at room temperature 5 minutes before cutting, if
necessary, for creamier texture. Store any leftover pie in freezer.
----------------------------------
Coconut Supreme Pie
Ingredients :
2 baked pie shells
2 sm. boxes vanilla instant pudding mix
3 c. milk
1 c. coconut
1 (12 oz.) Cool Whip
Strawberries (opt.)
Preparation :
Mix pudding mix and milk until smooth. Add coconut. Pour into
pie shells. Spread Cool Whip on top. Garnish with strawberries and
additional coconut if desired.
----------------------------------
Creamy Coconut Pie
Ingredients :
1 (3 oz.) pkg. cream cheese, softened
1 tbsp. sugar
1/2 c. milk
1 1/3 c. coconut
3 1/2 c. Cool Whip, thawed
1/2 tsp. almond extract (optional)
1 (9-inch) graham cracker crumb crust
Preparation :
Combine cream cheese, sugar, milk and coconut in container, and
blend for 30 seconds. Fold into whipped topping. Spoon into crust.
Freeze until firm, about 4 hours. Garnish with toasted coconut, if
desired.
----------------------------------
Quick And Easy Lemon Meringue Pie
Ingredients :
1 (9") graham cracker pie crust
3 eggs, separated
1 (14 oz.) can sweetened condensed
milk
1/2 c. lemon juice
Few drops yellow food coloring (opt.)
1/4 tsp. cream of tartar
6 tbsp. sugar
1 tsp. vanilla
Preparation :
Preheat oven to 350 degrees. In a mixing bowl, beat egg yolks.
Add sweetened condensed milk, lemon juice and coloring (optional).
Pour into crust. In mixer bowl beat egg whites with cream of tartar
to form soft peaks. Gradually add sugar beating until stiff. Mix
in vanilla. Spread meringue on top of pie sealing to edge. Bake
until golden brown, about 10 minutes. Cool. Chill.
----- Original Message -----
From: Gloria
To: phaedrus
Sent: Thursday, May 09, 2002 12:16 PM
Subject: lemon meringue pie
> I am looking for a recipe for a simple
> and easy lemon meringue pie. Have a blessed day.
> Gloria
Hi Gloria,
Below is a recipe for "Quick & Easy Lemon Meringue Pie."
Phaed
Quick And Easy Lemon Meringue Pie
Ingredients :
1 (9") graham cracker pie crust
3 eggs, separated
1 (14 oz.) can sweetened condensed milk
1/2 c. lemon juice
Few drops yellow food coloring (opt.)
1/4 tsp. cream of tartar
6 tbsp. sugar
1 tsp. vanilla
Preparation :
Preheat oven to 350 degrees. In a mixing bowl, beat egg yolks.
Add sweetened condensed milk, lemon juice and coloring (optional).
Pour into crust. In mixer bowl beat egg whites with cream of tartar
to form soft peaks. Gradually add sugar beating until stiff. Mix
in vanilla. Spread meringue on top of pie sealing to edge. Bake
until golden brown, about 10 minutes. Cool. Chill.
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