Indigenous and Local Cuisines

I really want to try this one... I tried linking a source from a person of Maori ancestry and not just washed out entertainment chefs

This isn't like the usual baklava one would think of when they hear the word "baklava", but that's how we refer to it locally. Similar to diples, this is a pastry(?)/dessert for any occasion all year round!

Ingredients:

[For the syrup]

• 1 kg sugar
• 500 ml water
• Juice from 1 lemon
• 5 or 6 grains of mastic

[For the baklava]

• 1 kg all purpose flour
• 1 cup oil
• Dried cloves (1-2 per baklava)
• 1 tsp of salt
• Water
• Roasted almonds for serving/toppings

1. In a bowl, put the oil, salt, and a glass and a half of water. Knead by hand. If you see that the dough "goggles", add more water until it becomes a smooth and tight dough. Let the dough rest

2. Divide the dough into pieces depending on how big you want your baklavas, and shape it giving a long narrow and thick shape

3. You pass each piece through a pasta machine, first from position 1, then from position 3 and then from position 5

4. Spread the strips on a surface and cut them into thinner strips (around 2 cm) with a special roller or a blade

5. Take one strip and wrap it thinly around your finger 4.5 times. At the end, pin it with a clove. Repeat with all the baklavas

6. Put enough oil in a deep frying pan and fry the baklavas

7. For the syrup, put a kilo of sugar and half a liter of water in a saucepan. Let it boil until it thickens. To flavor the syrup, dip a tulle/strainer bag in chios mastic, half a lemon peel and juice from half a lemon. Let the syrup boil until it thickens

8. Turn off the heat and with a slotted spoon and drop the baklavas into the syrup. Remove with a slotted spoon and sprinkle with coarsely chopped roasted almonds or walnuts

I got some sumac today and I'll likely be trying out this recipe I've been eyeing for a while 👀 For those interested, there are variants of this recipe using dried sumac as well

A traditional dish of my locality :)

[ 4 servings ]

INGREDIENTS

• 1 kg whole wheat flour (alternatively all purpose)
• 600 ml water
• 60 gr butter or oil (or half-half of both for optimal flavour) (you can also use plant-based butter)
• 2 large white onions, finely chopped
• 180 gr grated mizithra

(Note: Mizithra is a whey cheese made with goat milk, sheep milk, or a combination of both. It's white in colour and the variety used in this recipe is salt-dried and a bit harder, ideal for grating. Make substitutions if unavailable using this info 👍 You can also find recipes to make mizithra at home!)

• coarse salt
• freshly ground pepper

EXECUTION

1. In a bowl, mix the flour with the water and knead the mixture until the dough is soft

2. Cut it into pieces and shape them into a shape that looks like thick string

3. Cut each string into smaller pieces and press it with an edge so that it takes this shape:

4. Put the makarounes in a pan that you have previously floured and leave them for 1 hour to dry

5. Fill a pot with salted water and boil them

6. As soon as you see them rise to the surface, take them out and strain them

7. Heat the oil in a pan and saute the onions (if planning to use both butter and oil, add the butter after the onions are done sauteing)

8. As soon as the onions reach a deep brown colour, remove them from the pan

9. Serve the makarounes with grated cheese, pepper, a few spoonfuls of the sauteed onion and enjoy!