Bakllava (baklava)

 Ingredients

1. one packet of fillo dough with 40 pieces (standard size)
2. 2 bars of unsalted butter
3. 2 cups of sugar
4. one pound of walnuts
   

Procedure

1. melt butter
2. crush walnuts mixed with some sugar to small pieces
3. separate out the fillo dough and let it air for 30 min or so
4. use the melted butter to first sprinkle the bottom of the pan and then sprinkle every two fillo dough that are put in
5. add a bed of crushed walnuts with sugar after the first 15 fillo and then another one after the second batch of 15. 10 will be left for the top layer
6. cut the baklava up now, before baking, to achieve desired shape easily
7. preheat oven at 375F and then cook until golden brown (takes about 30 min on my oven)
8. let the baklava cool down completely
9. mix two cups of sugar and two cups of water and boil until it thickens (you can tell this by picking it up with a spoon and letting it fall. if it falls in droplets than it is ready and now you have teh syrup)
10. add hot syrup to completely cold baklava and let it cool down again for best results

Fasule (bean soup)

for two servings

- half a cup of beans need to sit in water for 6 hours
- boil beans and throw away that water
- put them in water to boil again this time adding

• ---one whole onion (cut in half)
• ---one medium red pepper
• ---half a carrot or three/four baby carrots
• ---one small potato

- when vegetables are soft enough, blend them all together in a paste and re-add to boiling beans
- finally add 1-2 tomatoes finely cut or tomato juice and salt in the end
- serve sprinkled with olive oil and oregano on top.

Petulla

Ingredients:

- 2 cups of flour
- 1 cup of warm water (not hot, not cold)
- 1 tablespoon of dry yeast
- 1 teaspoon of salt


Directions:

- Mix the yeast and the salt in with the water
- Add water mix to flour and mix well together
- If dough is too hard add some more water
- Fry in hot oil until golden on both sides