I'm looking for some Mediterranean Recpes.....?

I'm hosting a friends bday and would like some recipes for dolmas, gyros, ts(z)iki, and especially baklava....please helpI'm looking for some Mediterranean Recpes.....?
Baklava

"A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired."

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

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

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.

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.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

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.

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Dolmas Recipe

This Dolmas recipe produces one of the more perfect party finger foods; flavorful, rice-and-pine-nut-stuffed grape leaves. The Dolmas recipe is a welcome addition to a Mediterranean theme-party or any party. It pairs very well with Tzatziki (Cucumber Dip).

Dolmas

8 ounces grape leaves, in brine (about 40-45 leaves)

1/2 cup olive oil , divided

2 cups cooked long grain rice

4 green onions or scallions, finely chopped

1 small red or white onion, finely chopped

1/4 cup fresh chopped mint

1 tablespoon zest of lemon

Salt to taste

1/2 cup pine nuts, finely chopped

Juice of 1 lemon

Preparation: The Dolmas Recipe is not difficult but it does take some time. Start by draining the grape leaves and placing them in a large heat-proof bowl. Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes. Drain again and rinse under cold running water.



In the meantime, heat 1/4 cup of the olive oil in a medium skillet. Add the onions and cook until tender, about 5 minutes. Remove the skillet from the heat and add the rice, mint, lemon zest, salt to taste and pine nuts. Mix thoroughly; making sure the rice is well-coated with oil.



Assembling the Dolmas: To fill the grape leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. Place about 2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf toward the center and roll tightly, forming a cylinder. Repeat until all the filling in the Dolmas recipe is used.

Cooking Instructions: Place the Dolmas close together and seam side down in a large skillet, in a single layer, if possible. If not, separate the layers with extra grape leaves. Drizzle the lemon juice and the remaining olive oil over the Dolmas and add boiling water to cover. Cover the pan tightly and simmer for 1 hour. Let the parcels cool in the liquid, then transfer them to a serving platter.

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Cucumber Dip Recipe

The Cucumber Dip Recipe is also known as the Tsatsiki or Tzatziki recipe, which is why we call it Cucumber Dip. It's a great party dip recipe-- in any part of the world.

Cucumber Dip

2 cups thick, Greek-style yogurt

2 small cucumbers, peeled and diced

8 scallions, finely chopped

2 cloves garlic, minced

1/4 cup fresh chopped mint (2 Tbs. dried) plus a little for garnish

Salt and pepper to taste





Tip: To remove excess moisture from the cucumber, salt the diced cucumber generously and place in a colander. Let it drain for 45 minutes to an hour, then rinse and pat dry.





In a small bowl, beat the yogurt until smooth.

Fold in the garlic and scallions. Season with salt and pepper.

Fold in the mint, then add the cucumber.

Garnish with a tablespoon of fresh chopped mint, if desired. Chill well before serving.

Serve with crusty bread or pita bread triangles and raw vegetables. Cucumber Dip also pairs very well with Dolmas . Makes about 3 cups.

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GYROS



1/2 lb Ground lamb

1/2 lb Ground beef

2 slices semi dried (day old) bread

2 Cloves garlic, chopped fine

2 Tbls Fresh parsley, chopped

1 tsp Salt

1/4 tsp Pepper

1/4 tsp Ground funugreek

1/4 tsp Ground cumin

1 Egg, beaten



TZATZIKI SAUCE

(Yogurt cucumber sauce)



2 Small Cucumbers, Peeled, Seeded %26amp; Diced

1 1/4 cup Yogurt

2 Tbls Olive oil

Juice of 1 lemon

4 Garlic cloves, minced

1 Tbls Fresh dill, chopped

White pepper

Salt









TZATZIKI SAUCE

1) Combine yogurt, olive oil, lemon juice, garlic and pepper in a bowl. Cover and refrigerate for one hour.



2) Blend yogurt mixture with a whip until smooth.



3) Dry cucumbers by patting with paper towels.



4) Add Cucumbers and dill to yogurt mixture.



5) Salt and pepper to taste.



GYROS

1) Mix lamb and beef in a glass bowl.



2) Crumb bread into meat mixture.



3) Add Spices and mix well.



4) Stir egg into meat mixture.



5) Form mixture into 2 large patties and place on a medium hot grill for 5 minutes per side or until the Gyros is cooked through.



Serve sliced gyros on warm pita bread with fresh sliced tomatoes, onions and Tzatziki sauce (Yogurt cucumber sauce)I'm looking for some Mediterranean Recpes.....?
Dolmas

1 tablespoon olive oil

2 onions, minced

1 1/2 cups uncooked white rice

2 tablespoons tomato paste

2 tablespoons dried currants

2 tablespoons pine nuts

1 tablespoon ground cinnamon

1 tablespoon dried mint

1 tablespoon dried dill weed

1 teaspoon ground allspice

1 teaspoon ground cumin

1 (8 ounce) jar grape leaves, drained and rinsed



Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.

Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.



Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.

Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.

Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.







Gyro Meat with Tzatziki Sauce

1 medium onion, finely chopped or shredded

2 pounds ground lamb

1 tablespoon finely minced garlic

1 tablespoon dried marjoram

1 tablespoon dried ground rosemary

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Tzatziki Sauce, recipe follows



Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.



To cook in the oven as a meatloaf, proceed as follows:

Preheat the oven to 325 degrees F.



Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.



To cook on a rotisserie, proceed as follows:

Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.



Preheat the grill to high.



Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.





Tzatziki Sauce:

16 ounces plain yogurt

1 medium cucumber, peeled, seeded, and finely chopped

Pinch kosher salt

4 cloves garlic, finely minced

1 tablespoon olive oil

2 teaspoons red wine vinegar

5 to 6 mint leaves, finely minced



Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.



Yield: 1 1/2 cups







Baklava

3 1/2 cups sugar

2 1/2 cups water

2 tablespoons honey

2 teaspoons fresh lemon juice

1 stick cinnamon

3 whole cloves

1/2 pound walnuts, finely chopped

1/2 pound blanched almonds, finely chopped

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1 1/2 pounds filo pastry

1 pound (4 sticks) unsalted butter, melted



In a saucepan, combine 3 cups of the sugar, the water, honey, lemon juice cinnamon stick and whole cloves, and bring to a boil. Reduce the heat and simmer for 15 minutes. Remove the cinnamon stick and cloves, and let cool.



In a large bowl, combine the walnuts, almonds, remaining 1/2 cup sugar, ground cinnamon, and ground cloves and set aside.



Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Remove 8 filo sheets, fold, cover and refrigerate for the top layer. Using a pastry brush, brush a 15 1/2 by 11 1/2 by 3 inch baking pan with some of the melted butter. Lay a filo sheet on the bottom of the pan, brush with butter, and repeat using a total of 8 sheets. Sprinkle a handful of the nut mixture over the top filo sheet. Layer 3 more filo sheets, brushing each with butter, and sprinkle again with a handful of the nut mixture. Continue until all the filo sheets and nuts are used, being sure to brush each sheet with butter. Use the reserved 8 sheets of filo for the last, top layer.



Preheat the oven to 300 degrees F. Using a long, very sharp knife, cut the baklava into small diamonds: First make 6 evenly spaced lengthwise cuts. Cut straight down until the tip of the knife touches the bottom of the pan, and keeping the knife straight, cut in a straight line all the way. Next, cut diagonally across the lengthwise cuts to form diamonds, starting in one corner and making cuts until you reach the opposite corner.



Heat the remaining butter until it bubbles and pour it over the top of the pastry. Bake for 1 1/4 hours or until evenly golden and flaky. Remove to a rack and spoon the cooled syrup over the entire pastry. Cool in the pan, then serve pieces individually, placing them in decorative paper cups if desired.