Zeus Greek & Lebanese Café
Braised Lamb Chops with Meat Pies & Spinach Pies & Baklava
Prepared by: Chef Michele & Manger Nidal Balbeisi
1 oz. Olive Oil
1 oz. melted butter
2 oz. cold butter
2 tbsp. Lebanese Oregano
½ tsp. Salt
¼ tsp. White Pepper
1 c. White Wine
4 Lamb Chops
Season chops with garlic, oregano, salt and pepper. Melt butter, add olive oil and brown lamb chops. Remove from pan and pour wine into hot pan. Scrape the seasonings off the bottom of the pan and replace chops. Let simmer for 1 ½ hours until tender. Remove chops and strain liquid. Return the liquid to the pan and fold in the cold butter with heat turned off. Serve over rice or lentils.
Meat Pies
½ pound ground meat
3 tbsp. garlic
1 tbsp. sumac
1/3 c. pine nuts – add after cooked
½ tsp. black pepper
1 lb. fyllo dough
Spinach Pies
1 bag of spinach chopped
1 med. Onion – chopped fine
1 tbsp. sumac
Juice from ½ lemon
Defrost fyllo dough. Brush butter in between each layer, about 4. Cut into strips about 2 inches wide (long ways). Place about a teaspoon of filling in right corner and fold in triangle shapes, like a flag, use butter to seal edges. Deep fry or bake at 350 degrees till golden brown.
* Cook meat filling first and let cool.
Baklava
2 c. walnuts or pistachios finely chopped
½ c. sugar
1 lb. fyllo dough
1 lb. unsalted butter
2 syrup recipes
Syrup Recipes
2 c. sugar or honey
1 c. water
1 tbsp. lemon juice
Defrost fyllo dough keeping the sheets covered with a damp cloth. Combine nuts and sugar and set aside. Butter the bottom of a 14x10 inch baking pan. Divide the fyllo dough in two stacks, leaving half for the bottom. Melt the butter. Lay 2 sheets in the bottom of the pan and butter them. Repeat the same procedures until all the sheets are used. Brush the top layer with butter. Cut into 1 ½ inch diamond shapes. Bake for 1 hour on 300 degrees until golden brown. Remove from the oven pour on the cold syrup (saturate well).