Paklava
(Used by all Near East)
- 2 eggs
- 1 cup butter
- 1 pint milk
- Flour
- 2 teaspoons baking powder
- 2 tablespns. melted butter
- 1½ cups chopped nuts
- ½ cup sugar or ½ cup honey
Mix two eggs, one cup butter, one pint milk, as much flour as you need, and two teaspoons baking powder. Let stand over night. Make into balls. Mix cornstarch and flour, and put on board. Roll balls out thin. Put into pan and cover with melted butter, chopped nuts, and sugar or honey. Add another layer of dough, then one of nuts—pistachio, walnuts, or pinto, etc. Cut in pieces, diamond shaped. Bake. Serve with syrup.
Patlijan-Boereg (Armenian)
- 1 medium eggplant
- 4 sprigs parsley
- 1 lemon
- 3 eggs
- ½ pound hard white grated cheese
- Salt to taste
- 1 cup olive oil
Slice the eggplant round or lengthwise, one-quarter inch thick. Sprinkle the slices with salt. Let stand for an hour. Drain all juice. Cook the slices in olive oil in the frying pan until nearly done. Strain off all but very little oil in the pan. Spread a layer of the eggplants in the pan. Mix up cheese and chopped parsley in two beaten eggs. Spread the mixture on the layer of eggplants. Then cover the mixture with another layer of the cooked eggplants. Let cook on small fire for a few minutes. Beat the third egg. Spread on top of the second layer. Cook until the egg on top is done. Serve with lemon juice.
