Travel Tuesdays: Greece
For the previous installment of Travel Tuesdays, we went to Brazil, the host of the 2016 Summer Olympic Games. Following the same theme, we will travel to Greece, the origin of the Olympic games. All of these fun facts and figures about Greece are available through Global Road Warrior, and with over 170 country profiles available, you’ll surely find a country that interests you.
For an example Greek recipe, we bring you: Baklava.
Crunchy on the outside and sweet and chewy on the inside, baklava is a nut and phyllo dough dessert served throughout Greece.
Recipe Serving: Makes about 2 dozen
1/2 lb (225 g) walnuts or almonds, chopped fine 1/4 cup (60 ml) bread crumbs 1/3 cup (80 ml) sugar 1/2 tsp (2 ml) cinnamon 1/4 tsp (1 ml) cloves
1/2 lb (225 g) phyllo pastry sheets 3/4 cups (180 ml) melted butter
2 cups (480 ml) sugar 1 cup (240 ml) water Juice of 1 lemon
- Mix walnuts or almonds with bread crumbs, sugar, cinnamon, and cloves.
- Butter a 9 x 13 inch baking dish. Put 6 layers of phyllo dough in the pan, brushing each sheet with melted butter.
- Spread a thick layer of nut mixture over the phyllo dough, then add 4 more sheets of phyllo, buttering each one.
- Continue adding layers of nut mixture and phyllo dough until you use up the ingredients, ending with 6 sheets of phyllo.
- Brush the top with butter. Trim or tuck in the edges of the dough.
- Cut diagonal lines through the top layers to make diamond shapes.
- Bake at 350°F (175°C) for about an hour, until golden brown.
- About 10 minutes before the hour is up, make the syrup by boiling sugar, water, and lemon juice for 10 minutes.
- After you take the baklava out of the oven, pour the hot syrup over it. Let stand for several hours before cutting pieces all the way through and serving.