Humus- (Chickpea dip)

Ingredients
1 medium size can of chickpeas
2 tbsp garlic chopped
4 spoons Olive oil
3 tsp tahine (sesame paste dip)
1 tsp salt
1/2 tsp pepper
2 pinches Crushed red Chillies
2 tbsp parsley, finely chopped
1 tbsp Cilantro
3 tbsp water
5 tbsp fresh lemon juice

Directions

Strain all liquid from chick peas. Place the chickpeas in a blender and while mixing add the salt, pepper, the tahine, olive oil, garlic and the lemon juice. Continue mixing until mixture become creamy in texture. Serve cold and garnish with parsley.

Tzatziki - (Tzatziki horis skordo)

Ingredients
500 gr. strained yogurt
1 Cucumber, Shredded, & drained
2 Pinches Salt
1 tsp Olive Oil
1 tbsp parsley, finely cut
2 tbsp fresh Mint , finely cut
1 tbsp Cilantro, finely cut
2 tbsp Lemon juice
½ tsp Garlic, finely chopped

Directions

Ingredients
500 gr. Pastry dough or tart shells
1 medium can of pumpkin puree
4 tbsp of sugar
½ tsp Cinnamon, ground
1 tbsp Canola oil
2 pinches of salt
2oz raisins
1 tsp Poppy seeds

Directions

Then place pumpkin puree, salt sugar, cinnamon, and oil in a food processor & blend together well. Mix in Raisins, & poppy seeds. Rollout pastry dough , thinly (¼ inch) & cut into 12 cm rounds. Put one spoonful of pumpkin filling on the pastry rounds , fold and press the edges with a fork . Bake for half an 30minutes at 325’F.

Olive bread - (Eliopsomo)

Ingredients
250ml Luke warm/tepid water
1 tsp honey
125 ml olive oil
1 & 1/2 tbsp of dry yeast
450 gr. whole wheat flour
1 tsp of sea salt
2 onions finely chopped
10 pitted Black olives
1 tablespoon rosemary, finely chopped
1 oz Olive oil

Directions

1) Place water in a bowl and add honey, stir until dissolved
2) Add the yeast, set aside for 10/15 minutes until foamy
3) Add in 3 tablespoons of olive oil, mix and add salt
4) Sift half of the flour into a bowl
5) Make a well in the center and add the yeast mixture, sift in remaining flour or enough to make a firm dough
6) Turn out onto lightly floured board, knead for 10 min.
7) Knead into a firm dough
8) Set aside to rise for 2-3 hours, until double in size
9) Add 3 tablespoons of olive oil to a pan, heat
10) Add the onions and fry over low heat until golden, set aside
11) Add the olives to boiling water and blanch for a few seconds
12) Drain olives and pat dry with paper towel, finely chop
13) Add olives and rosemary to onions, and toss together
14) Add to dough and knead for 1/2 min. make into a rounded mound
15) Grease a baking tray with olive oil, flatten dough on the tray
16) Cover lightly with a towel and set aside for 1 hour
17) Preheat oven to 375°F
18) Bake for 10 minutes, reduce oven to 375°F
19) Coat with olive oil and bake for 30 minutes until golden

Ingredients
320 grams sugar
12oz water
320 grams almonds, blanched and thickly grounded
1/2 kg thin crusty phyllo-pastry
1 egg yolk
6oz of a wine glass water
1 seeds from one vanilla bean, mixed with the icing sugar
500 grams icing sugar
500 grams butter

Directions

1.Mix water with sugar and bring to a boil.
2.Pour the almonds into the saucepan and bring to a boil again, stirring constantly.
3.Boil for 5 minutes. Remove from heat and let the mixture cool.
4.Then, add the egg yolk and mix again.
5.unroll pastry sheets on a table. Cut each sheet of phyllo into stripes of aprox. 6 cm wide.
6.Baste each phyllo stripe with melted butter.
7.On the top of each stripe place a spoonful of the almond mixture and then start folding diagonally the stripe in order to shape a triangle.
8.Baste each triangle with butter again and then bake in 180 C for 20 - 25 minutes.
9.Sprinkle with icing sugar as soon as they come out of the oven.