Starter: Fried Haloumi Cheese with Pear and Spiced Dates
1 teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon cumin
½ teaspoon coriander
¼ teaspoon ground cardamom, not the green pod
¼ teaspoon pepper
8 dates, cut in half, pits removed
2 tablespoons olive oil
¾ lb. haloumi cheese
1 pear, quartered, seeds removed, cut into 8 total slices
3 tablespoons ouzo, or grappa
Preheat oven to 350F.
In a small saute pan big enough to hold the dates, mix the lemon juice, lemon zest and brown sugar and heat over medium heat, stirring, until the sugar melts. Add the spices and dates and cook until the dates soften a little, about 5 minutes. Stir in 1 tablespoon of the olive oil and set the mixture aside.
Heat a large non-stick pan over medium-high heat. Arrange the cheese slices in the skillet, being careful not to overlap or crowd them. Brown the cheese, about 2 minutes on each side, or until golden brown on each side. Transfer to a heavy gratin or baking dish, placing the haloumi side by side.
Using the same saute pan, heat the remaining 1 tablespoon of olive oil on medium-high heat and then add the pears. Brown the pears for 4 to 5 minutes on one side. Remove the pears from the pan and add them to the baking pan with the cheese. Spoon a date onto each piece of haloumi and place the pan in the oven until it gets hot and the cheese gets a little softer, 6 to 8 minutes.
Remove the pan from the oven, place it on the table, and without waiting, add the ouzo (or grappa) to the pan and carefully ignite it. Stand back when you do it as the flames can reach 5 inches. The fire will burn off the alcohol, and after about a minute, it will leave the sweet flavor of the ouzo.
Main: Ground Beef, Lamb and Pistachio Kebobs
½ lb. ground beef½ lb. ground lamb
½ teaspoon cumin
½ teaspoon oregano
½ teaspoon dried mint
1-½ teaspoon red pepper flakes
½ teaspoon pepper
1 red bell pepper, roasted, skins removed, finely chopped
1 egg white
1 cup pistachios, out of the shell, toasted and coarsely ground
1 teaspoon salt
4 pita bread
1 cup red onion, sliced thinly
1 tablespoon sumac
1 cup greek yogurt
1 tablespoon dried mint
1 tomato , large, chopped
Prepare a charcoal, gas grill or stovetop grill pan. Mix the red onion and the sumac together in a bowl and set aside to pickle. Combine the yogurt and the mint in another bowl and set aside. Place the chopped tomatoes in a bowl and set aside.
Knead the ground meat with the cumin, oregano, dried mint, red pepper flakes and freshly ground black pepper in a standing mixer using a paddle attachment on medium speed for about 5 minutes, until the meat becomes creamy and a little sticky.
Add the egg white and pistachios and continue to knead the meat with the mixer until it comes together again and resembles a wet dough. You can pinch off some of the meat, cook it in a hot pan and taste it to check it for seasoning.
Shape the meat into eight 2-ounce patties or short sausage shapes. You can also press them around a metal skewer, which is preferred, shaping them into long thin meatballs.
Grill the kofte for 3 to 4 minutes on each side, until golden brown and cooked through. Rest the meat on the pita bread. Assemble the kebobs with the garnishes and eat hot.
TO MAKE YOUR OWN PITA BREAD
1 1/2 cup warm water
1 sachet of instant yeast
1 teaspoon sugar
3 1/2 cups flour
2 tablespoons olive oil
Preheat oven to 500F.
Combine the water, yeast and sugar together. Stir until the yeast dissolves and wait a few minutes until the yeast starts to bubble.
Combine all of the ingredients together in a stand mixing bowl, and knead on medium speed for 30 seconds, just until it comes together. Turn the dough out onto an oiled surfaace and knead for a few minutes until soft and elastic. Put in an oiled bowl and cover with plastic wrap, allowing it to rise for 20 minutes, until doubled in size.
Punch the air out and turn the dough out onto a floured surface. Divide the dough into 12 pieces and roll each one out to about a 5mm thickness. Place on baking trays and brush with water. Let sit another 20 minutes.
Brush again with water (if they are dry) and place in the over for 4-5 minutes, until they puff up and start to go golden brown. Cool on racks and/or wrap them in foil until you are ready to use them.
Dessert: Kunefe with Champagne-Cardamom Syrup
½ lb. phyllo, dried and shredded10 tablespoons butter, melted
½ lb. mozzarella, buffalo-style
⅛ teaspoon nutmeg
½ cup whole green cardamom pods
1 bottle champagne
1 tablespoon lemon zest
¼ cup lemon juice
1-½ cup sugar
½ cup pistachios, coarsely ground
8 tablespoons mascarpone cheese
Preheat oven to 375F.
Place the phyllo in a food processor and chop finely into 1/4 inch shreds so that it looks like shredded wheat cereal. Place the shredded pastry into a medium mixing bowl and add the butter and milk, stirring to coat the phyllo. Line an 8-inch baking dish with half of the mixture.
Mix the mozzarella and nutmeg in a small mixing bowl. Spread this mixture onto the phyllo. Top with the remaining shredded mixture. Press the mixture with your hands, so that it becomes compressed or even packed down. Bake for 45 minutes.
Meanwhile, crush the cardamom by placing the pods in a plastic bag and pounding them with a rolling pin until the pods open and you see the black, oily seeds.
Combine the crushed pods, wine, lemon zest, lemon juice, and sugar in a medium-large saucepan. Bring to a boil over high heat, stirring to dissolve the sugar. Turn the heat to medium-low and simmer the mixture for about 40 minutes, until it is slightly thick and syrupy and is reduced by about a third (so that you have 2 cups left) strain through a fine sieve.
When the pastry comes out of the oven, ladle the syrup evenly into it, and give it a minute to soak into the phyllo.
Cut the kunefe into slices and serve it immediately while warm. Sprinkle each slice with pistachios and a dollop of mascarpone cheese.
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