Baklava (nut pie)
Heat 2/3 cup oil, add apple juice and salt. Mix in the
flour until the dough is smooth. Cover with a cloth and leave for 30 minutes.
Cut dough in 5 equal pieces and leave covered for another 30 minutes. Then
roll out into 5 layers. Mix the ingredients of the chosen stuffing. Grease
a baking dish with oil, place a dough layer, spread some stuffing on it.
Cover with the next layer, spread some stuffing and go on until all layers
are used. Finish with the fifth dough layer on top. Cut into squares or
rectangles. Bake at 200*C for 40-60 minutes. At the end of baking, reduce
the heat to 150*C.
Sutlijash (rice cream)
Cook rice in soy-milk, on low heat, without stirring. Add raisins, and towards the end of cooking mix in syrup and cinnamon. Cook for a few minutes longer, constantly stirring so it wouldn't burn. Pour the cream into serving bowls and sprinkle with walnuts or almonds.
Zhito (wheat and walnuts sweet)
Clean and wash wheat and soak it water for several hours
or overnight. Drain and cook it in juice. When it boils, reduce heat and
cook until tender. If needed, add hot water during cooking. When done,
drain, wash and spread on a clean cloth to dry. Grind twice in a meat grinder.
Mix with grounded walnuts, drained raisins and grounded vanilla. Mix well
with hands. Place in a glass bowl or plate, form into a ball or cone. Sprinkle
with grounded walnuts and raisins.
Gurabiye or Kourabiethes (christmas cakes)
Mix oil and honey and heat a bit. Add juice and vanilla,
mix. Gradually add flour, constantly stirring. Place the dough on a wooden
board (sprinkled with flour) and kneed into a smooth dough. If its too
hard, add more apple juice. Form into a loaf, about 4 cm in diameter. With
a sharp knife, cut into 1 cm thick slices. Grease a baking tin with oil
and sprinkle with flour. Place the slices on the tin and press a clove
into each one. Bake for 20-30 minutes at 150-175*C. These cakes can stay
fresh for 2-3 weeks.