For the lamb mixture
Heat the olive oil in a skillet. Add the onion and garlic and cook for a few minutes, until soft. Add the minced meat and cook for 5-6 minutes until browned. Add the remaining ingredients, stir well and let cook for 5 minutes until all fluids are absorbed. Remove the lamb from the heat and set aside.
For the sauce
Place the peppers and garlic in a preheated oven at 200°C for 20 minutes until their skin is blackened and starts to separate from the flesh. Remove the peppers from the oven. Place them in a bowl and cover with cling wrap. Allow the peppers to rest for 15 minutes. Remove the peppers from the bowl and peel. Peel the garlic cloves and finely chop along with the roasted peppers and place them in a bowl. Add the remaining ingredients and mix well.
For the pie crust
Place the dough in a rectangular baking sheet lined with parchment paper. Spread the sauce on the dough leaving a 1½ cm border from the edge. Sprinkle the pie with grated Gruyère cheese followed by the lamb mixture and topped with the crumbled feta cheese. Fold the edges of the dough to create the pie crust. Brush the crust with the egg and olive oil mixed together and sprinkle the pie with white and black sesame seeds. Cover the pie with foil and bake in preheated oven at 170°C for 20 to 25 minutes; remove the foil for the last 5 minutes.
Cooking
Bake fillo shells at 375°F (190°C) for approximately 3 minutes or until golden-brown. Let cool.
Preparation
1. In a bowl, mix together chopped tomatoes, olive oil, salt and crumbled cheese.
2. Fill each shell with 1 tbsp. of mixture.
3. Top with 1 spearmint leaf each.
Preparation
1. Preheat oven to 400°F (200°C).
2. Wash and peel apples.
3. Core apples leaving a cylindrical hole in the middle.
4. Add a dash of Grand Mariner over the apples.
5. Stir together sugar, ground cinnamon, ground clove and sesame seeds and almonds.
6. Spread out fillo pastry and cut into squares large enough to wrap each apple.
7. Fill each apple core with mixture.
8. Butter a baking dish that has a lid.
9. Take 2 sheets of fillo pastry and place in baking dish.
10. Place an apple in the middle and wrap it with the fillo pastry sheets. Do the same with remaining apples and fillo pastry.
11. Sprinkle the apples with remaining filling. Cover baking dish.
Cooking
Bake on bottom rack for 35-40 minutes.
Allow to cool, then sprinkle with sugar and serve.
Preparation
1. Soak walnuts or almonds for 5 minutes in boiled water, then peel.
2. Finely chop almonds or nuts in a food processor.
3. Melt butter and keep warm in a bain-marie. Spread 2 tbsp butter over a baking dish approx. 23 x 36 cm.
4. Lay a sheet of fillo pastry on a baking sheet and brush with melted butter. Repeat for 5 more layers.
5. Trim fillo sheets to size of baking dish. Alternate one buttered sheet, with one un-buttered sheet and add nut mixture again.
6. Repeat until 6 fillo sheets remain. Fold over edges.
7. Butter each remaining fillo sheet and place one by one.
8. With a sharp knife, cut all the way through layers in a diamond pattern, and pour remaining butter over baklava.
9. Sprinkle with a little water.
Cooking
Bake at 350°F (175°C) for 1 1/2 hours.
Syrup
In a saucepan, boil 1 1/2 cups of water, sugar, and honey for 10 minutes.
Pour hot syrup on top once baklava has cooled.
Filling
1. Pour milk into non-stick saucepan and add corn flour, ground cinnamon and salt.
2. Cook over low heat and bring to a boil; remove from heat. Before sauce thickens, add honey and stir well.
3. Mix nuts and sesame seeds into bowl and add to sauce.
Preparation
1. Cut layered fillo into 5 inch strips. About 2.5 inches from bottom of each strip place filling with tablespoon, dipping in hot water before each use.
2. Fold one corner of fillo diagonally across to opposite edge to form a triangle. Continue to fold triangle onto itself.
3. Lay triangles seam side down, at least 1 inch apart, on non-stick baking dish and bake at 375°F (190°C) for 25 minutes or until golden brown.
4. Dust with icing sugar and cinnamon.
Serve hot or cold.
