Session # 5 Recipes

BAKED TROUT FISH

Ingredients
Trout fish
2 finely chopped tomatoes
Lemon and pepper seasoning
Olive oil
Salt
½ cup parsley leaves

Wash the trout fish, marinate with olive oil and seasoning. Place them on an oven tray. Sprinkle chopped tomatoes and parsley leaves on the fish. Bake at 350F until tender.

RICE WITH ALMONDS

Ingredients
2 cups white rice
¾ stick butter
2 cups hot water
Salt
Almonds

Soak the rice in salty warm water for 15 minutes. Drain the water and rinse the rice well. Stir the rice with half stick butter for couple minutes and add salt. Add boiled water and close the lid. Cook on low heat until the water is drained.
In a separate pot, melt the remaining butter and roast the peeled almonds. Serve the rice with roasted almonds on top.

WINTER SALAD

Ingredients
2 carrots
5 small radish
½ red cabbage
Romaine lettuce
Lemon juice, olive oil, salt

Grate the carrots and radishes. Slice the red cabbage thin and rub with salt. Slice the lettuce and mix them all. Sprinkle lemon juice and olive oil before serving.

ROLLED BAKLAVA

Ingredients
1 package Athens brand phyllo dough
2 sticks butter
3 cups finely chopped walnuts

Syrup
2,5 cups sugar
2,5 cups water
Few drops of lemon juice

Defrost the phyllo dough in the refrigerator the day before. Bring the phyllo to room temperature before beginning, and do not open the package until the filling has been prepared and you're ready to start making the pastry.
Lay two layers of phyllo dough and sprinkle 1 tablespoon of melted butter. Spread 2 tablespoons of walnut on the long side and roll with a thin stick. Constrict the two edges towards the center and remove the stick carefully. Cut the roll into 4 equal pieces, place onto an oven tray tightly. Sprinkle the remaining melted butter on top and bake at 350F.
In a separate pot add 2,5 cups of sugar and 2,5 cups of water and bring it to a boil. Squeeze few drops of lemon juice and boil around 5 minutes. Add warm syrup onto cooled baklava.