Recipes: Baklava & Kofta With Tomato Sauce

Courtesy: Zaytoon Mediterranean Cafe



1 Package of fillo dough
3 Cups of walnuts
1/2 Cup of powdered sugar
1 Tbs of cinnamon
2 Sticks of butter


2 Cups of sugar
2 Cups of water


Place the sugar and water into a sauce pot. Let boil until it becomes a slightly sticky consistency. Put aside and let cool. Preheat the oven to 350-400 degrees. Combine powdered sugar, walnuts, and cinnamon in a food processor and pulse until it is medium fine. Completely melt the butter. Open up and unroll your fillo dough. Grab a square half sheet pan. Using a brush spread a layer of butter on the pan. Grab three sheets of fillo dough and place on the pan for a base layer. The add another layer of butter. Then add one sheet of fillo. Continue with this sequence until you have gone through half of the sheets. Add the walnuts making sure you spread them out evenly. Next, add another sheet of fillo then another layer of butter. Continue this until you are finished with the dough. Cut the baklava in squares then into four triangles. As shown in the image below. Using a spray bottle spray the baklava with water 3 times. Place in the oven for approx. 20 minutes until it is golden brown. Add syrup while the baklava is hot.

Kofta and Rice (Meat and Tomato sauce)


1 Pound of grass-fed beef
1 Medium bunch of parsley
1 Medium onion
Celtic Salt and Pepper as you like
1 Tbs olive oil
1 Can of tomato sauce

1 Cup of basmati rice
2 Tbs of olive oil
1 1/2 water
Salt as you like


In a food processor pulse the onion and parsley until it becomes medium fine. Make sure it is not mushy. Add this mixture to the meat. Add salt and pepper. Shape the meat mixture into kabobs. Cook the meat in a sauce pan until it almost well done. Add tomato sauce or fresh tomatoes to the pan. Let simmer for approx. 10-15 minutes.


Wash the rice. In a pot add the olive oil and let it heat up. Add the rice, water and salt. Let the water come to a boil. Then lower the heat until the rice is completely cooked.

Serve the kofta on top of the rice and enjoy!


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