Stick to it!

Galaktoboureko

Having lived, loved and eaten my way thru Greece for almost 3 years in my 20’s and studying Baha’i in my 60’s Cloe’s poem caught my attention.  

It brought back memories and my favorite Greek pastry Galactoboureko.  Layers of filo dough that sandwich a most deeeeeeeeeeeeelicious custard and all of it infused with a honey syrup.  I’ve never been able to find a restaurant in the USA that makes it like I remember.

Of course I was in my 20’s when everything was new, delicious and I had a memory.

God Loves Baklava

by Chloë Filson, 26. Halifax, NS, Canada. Poet and generally silly person.

http://reallifeartist.wordpress.com/

Baha’i, This faith of ours is a little like:

Baklava—
Not dull, dour or dry.
Here’s why:
It’s not a dessert like your mom used to make
(It isn’t much like chocolate cake
or pie)
But you still might try….

A finger gets sticky, then a finger and a thumb,

Baklava

And to help these two, another must come.
And when you try to lick away the honey—
It’s funny—
Your lips just get sticky. Tricky!

You may never be able to touch anything again!
Everything will stickify.
You are the Midas of syrup and pistachio crumbs.
Here it comes!

So don’t just get your hands “dirty”,
Teaching,
Serving.
Get them sticky.

http://reallifeartist.wordpress.com/

Chloë Filson is a self described jill-of-all-arts with a cheery disposition. She is a writer and a poet, who occasionally does calligraphy and illustration work. She also likes to sing in choirs. Chloë spent almost two years doing research and volunteering at the Bahá’í World Centre in Haifa, Israel. She currently works as an editor for Edit Owl and lives in Halifax, Canada. Check out some of Chloë’s creative work.

            Baklava Ingredients

  • 1 (16 ounce) package phyllo dough
  • 1 pound chopped nuts
  • 1 cup butter
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup honey
 Directions
  1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.
  2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
  3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
  4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
  5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

God Loves Baklava. He created Galactoboureko!

6 thoughts on “Stick to it!

  1. Not liking much of any alcohol I remember drinking Ouzo when I was in Greece with my family as a teenager. We stayed on a remote fishing village called Cais Cais, no cars allowed. I loved the beauty, white walls, blue, amazing colors. Like nothing I have ever seen. We often go to a tiny Greek restaurant here where still, the portions are huge, the pita bread thick, and the baklava beckoning me with honey syrup. I love Baklava more than most desserts, even more than cheesecake! Love Greek food! last night we went and ate Falafel at a new stand/mini-restaurant. Yum.

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    • Laurie F,
      MORE than cheesecake! More than ice cream? When I was in Greece they didn’t have ice cream. Your description of THICK pita bread, makes my mouth water — nothing better than thick pita bread hot out of the oven – well ice cream is better, but not hot out of the over.
      xxxx J.

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  2. Aaahhh Greek food and baklava!
    Takes me back to grad school when we used to frequent a greek restaurant as the food was great, reasonably priced, huge portions (with taking the extra stuff home encouraged). My favo(u)rite was called (phonetically) pakeylia platter: a smattering of at least 5 different appeitizers. I ordered that for my main course, and remember dipping warm pita bread into lovely, creamy dips. And, if room was left, there was the baklava, dripping with honey and those delicate layers of phyllo pastry.
    Thanks for reminding me; I need a dose of greek food! And, for bringing back some wonderful memories of meals shared with friends and my thesis supervisor. He loved the restaurant, so after his funeral, a large group of us gathered to remember him. I think he was there, in the chair we left vacant for him.

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    • Lorraine,
      Pikeylia is my favorite here too. In Greece we would sit outside in a Taverna by the sea as the sun went down eating the appetizers and drinking Ouzo. Even tho I love licorice I didn’t love the Ouzo but after the first sip went down, who cared.

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      • I always had trouble with Ouzo! We usually split a bottle of wine or had a couple of beers. To sit outside and watch the sunset must have been so magical! Our greek restaurant didn’t even have a sidewalk cafe in the summer! But, one room was full of plants (the name escapes me, and I had one) that grow into trees (not palms) wrapped in clear mini lights (like at Christmas); after awhile, it seemed you were somewhere up with the stars. (Having a glass or two of wine probably helped with the illlusion!)

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