Macedonian Baklava

INGREDIENTS

1 lb. strudel or fillo pastry sheets
1/2 lb. sweet butter, melted
1/2 lb. walnuts, coarsely ground
1/4 lb. blanched almonds coarsely ground
1/4 lb. sesame seeds (unsalted)
1 tbsp. ground cinnamon
1 tbsp. icing sugar

Syrup
3 cups sugar
4 cups water
4 lemon
1 piece orange peel
1 piece lemon peel
1/2 cup liquid honey

INSTRUCTIONS

Toast the almonds and sesame seeds for about 10 minutes or until lightly browned. Combine with the walnuts, cinnamon and sugar. Melt the butter over low heat and lightly grease a large baking pan which is at least 1/2 inch deep. On your work area, take the pastry sheets one by one and, using a pastry brush, spread each with melted butter, one on top of the other making seven layers. Again brush the top sheep. Sprinkle the nut mixture from the long side of the rectangle to the center, leaving the other half clear. Roll the pastry from the nut-sprinkled side, jelly-roll fashion, to make a complete roll with the nuts in the center and sheets of pastry around them.  Repeat these same steps over and over again until all the sheets and nut mixture have been used. Brush each roll with butter. Preheat the oven to 350 F. and bake for about 45 minutes or until lightly browned.

FOR SYRUP: Bring the sugar, water and peel to a boil and allow to simmer for 45 minutes or until the syrup is honey coloured. Remove from the heat and add lemon juice and honey. When the baklava is baked, remove from the oven and let cool slightly. Cut in 2 inch diagonal pieces and return to oven to heat thoroughly. Remove from the oven again and cover with warm (not hot) syrup, using all the syrup.

VARIATIONS:

PLAIN BAKLAVA

The same ingredients are needed as given above. Proceed with the following method: Preheat oven to 325 F. Prepare mixture for filling. butter lightly an 11 inch X 16 inch baking pan, which has some depth. The pastry sheets are usually about this size. Place 6 sheets, sprinkling each with melted butter, in the bottom of pan. Set aside 6 sheets for the top. Proceed to pile remaining sheets, each sprinkled with butter, in pan, alternating with nut mixture. Place last 6 sheets on top, sprinkling with butter only. Bake for about one hour or until lightly browned. To complete baklava: When baked, remove from oven and allow to cool slightly; cut in diamond-shaped pieces and pour syrup over all while both are at a warm temperature.

BAKLAVA PINWHEELS:

Prepare baklava and bake according to instructions given in first recipe. Before adding syrup, cut in 1 inch slices and arrange in baking pan, cut side down, resembling a pinwheel. Pour syrup over as directed above.

BAKLAVA TRIANGLES:

The same ingredients are needed as give in first recipe. Cut pastry sheets into strip about 2 inches wide and brush lightly with melted butter. Place about one tsp. of filling at one end of the pastry strip and fold the corner over to form a triangle. Continue to fold from side to side in the form of a triangle until you reach the end of the sheet. Place on a very lightly buttered baking sheet. Repeat this procedure until all pastry and filling is used. Sprinkle with butter on top and bake in a preheated oven 350°F for 15 to 20 minutes until golden brown. Dip quickly in warm syrup using a slotted spoon. 

Ajvar

Ajvar is a popular Macedonian appetizer or side dish made of roasted paprika (peppers) and eggplant. It is popular in many Balkan countries, with slightly varying recipes.

Ingredients

• * 8-12 fresh red paprika (mild or medium-hot, to taste)
• * 4 medium-size eggplants
• * 1/2 to 3/4 cup olive oil
• * 1 large onion, minced
• * 3 large garlic cloves, chopped
• * 1 to 2 tablespoons lemon juice (or 1 tablespoon red wine vinegar)
• * salt and pepper to taste
• * Chopped fresh parsley for garnish

How to make it

Roast the paprika and eggplants over charcoal or a gas flame, or bake them in a preheated 475 F oven, until the skin is blistered and darkened. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skin along with the stems and seeds. Mash the peppers and eggplant pulp together to form a slightly chunky mass. You can do this with a fork or in a food processor.Heat 3 tablespoons of oil in a large skillet and saute the onion until very soft. Add garlic and cook for 2 more minutes. Remove from the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all of the oil. Add lemon juice or vinegar, and salt and pepper, to taste. Transfer to a serving bowl and garnish with parsley.Serve as an appetizer to spread on thick slices of country-style white bread or flat pita bread with chunks of feta cheese, or use as a side dish to accompany grilled or roasted meats.Yield: 6 to 8 servings, as an appetizer or side dish.