Maple Pecan Baklava is our twist on the traditional Eastern Mediterranean dessert. Maple syrup and pecans strike an accord in this indulgent sweet that is perfect for Thanksgiving and the holiday celebrations that follow. We suggest black walnuts here for a unique flavor, but you can also use regular walnuts for the same result.  You can make this on your own, but we suggest inviting a friend over to help with the phyllo and to spend time with in the kitchen. This is enough for one 13x9 inch tray with a 2” side.

For the Syrup:

4 cups water

2 cups sugar

2 cups maple syrup

Lemon rind from 1 lemon (at least a good 2 inches or so)

1 tablespoon lemon juice

1 teaspoon orange flower water (optional)

For the Filling:

2 cups pecans

1 cup black walnuts or regular walnuts

1 teaspoon cinnamon

2 tablespoons sugar

To Assemble:

3 sticks of butter

1 package of phyllo dough

1 13x9x2 inch baking tray

Pastry brush

Spoon

Make the syrup by combining the water, sugar, and maple syrup in a small saucepan with the lemon rind. Bring to a boil and simmer until it has reduced slightly and gains a syrupy consistency. It should lightly coat a spoon. Remove from the heat, and add the lemon juice and orange flower water. Allow the syrup to cool completely and set in the fridge to chill.

Meanwhile, pulse the nuts, cinnamon, and sugar together in a food processor until they are coarse crumbles. Transfer to a bowl.

Melt the butter in a small saucepan and keep warm.

To Assemble: It is important to organize your workspace before you get started on this assembly process. You will need to keep the stack of phyllo covered with a sheet of plastic wrap and a wet towel as you work. It is good to have 2 people work on this together, so that 1 person can always make sure the phyllo stays damp.
Keep the butter, pastry brush, and the bowl with the nut mixture near by.

Start with a sheer coating of butter on the baking pan. Add a layer of phyllo and brush gently with butter, coating the whole sheet lightly. Repeat with another 3 layers of phyllo for a total of 4. After the 4th layer, add a sprinkle of the nut mixture onto the phyllo after brushing it with butter. It is important to lightly sprinkle the nuts evenly across the whole layer of phyllo. Layer with 2 phyllo sheets, each brushed with butter, then repeat with a layer of nuts. Follow by 1 layer of phyllo. Continue this pattern of 1 layer of nuts, followed by 2 layers of phyllo (each brushed with butter), followed by 1 layer of nuts, followed by 1 layer of phyllo, until you are done with your nuts, and you have 4-6 phyllo sheets leftover. You should have about 7 layers of nuts at this point. Top with the remaining 4-6 phyllo sheets and brush the top generously with the remaining butter. Slice the baklava in a diamond pattern by using a sharp knife (preferably slightly serated).

Bake in a 340ºF oven for 30 minutes to 1 hour. This seems like a wide range of time, but it is dependent on the heat of your oven. Check the baklava after 30 minutes, and then time accordingly. Remove the baklava from the oven when the top is crisp and lightly browned. Pour the cooled syrup over the entire baklava slowly, so that it can be absorbed.

Allow to rest for at least 12 hours before eating.

Casseroles are a great way to use up Thanksgiving leftovers. We combine leeks and eggplant, which are often paired together in Greek cooking, along with fusilli pasta and turkey meat for a comforting, yet healthy dish. We use the Mastiha resin as a spice in this dish.  Although it is optional, it is a fun spice to add to your International pantry, and adds a unique nuance to the dish. See note below for details.

Olive oil (about ¼ cup total)

2 large or 4 small leeks, dark green parts removed

1 medium eggplant

1 clove garlic

2 tablespoons of butter

3 tablespoons flour

2 cups vegetable or chicken broth, boiling

½ cup grated Manchego cheese

200g cooked fusilli pasta

1 ½ cups leftover turkey meat

½ teaspoon ground Mastiha powder* (optional)

Salt and Pepper

½ cup grated Parmesan cheese

Preheat oven to 400°F.
Cut a slit down the length of the eggplant. Peel the garlic and slice vertically into thin slivers. Insert the garlic pieces into the slit in the eggplant and lightly brush all over with a couple tablespoons of olive oil. Bake the eggplant in the oven for about 45 minutes, or until it is completely cooked through and the flesh has shrunken in from the skin. It should look deflated and sink when you poke it with a fork. Remove from the oven and allow to cool. When the eggplant is cool enough to handle, scrape out the flesh into a sieve set over a bowl and drain of the excess liquid. Transfer to a bowl, along with the garlic and a pinch of salt, and fork mash it until it is well blended.

Meanwhile, slice the leeks in half lengthwise. Rinse out the dirt well, making sure to get in between each layer. Slice the leeks in thin strips horizontally across.
Heat up 2 tablespoons of olive oil and sweat the leeks until cooked through and completely soft, seasoning with some salt along the way, about 15 minutes.
You can make the vegetables up to 1 day ahead of time and keep them in the fridge.

Once you have your leeks and eggplant ready, you are ready to put the dish together.
In a medium-sized pot, melt the butter and once it begins to froth a little, add the flour. Stir the flour and butter on medium-low heat for a couple of minutes, without letting it brown, to cook off the flour flavor. This mixture is called a roux.
Slowly pour in the boiling broth, whisking it into the roux as you pour. Once the broth is all in there, keep it at a simmer and let it thicken and reduce slightly. Add the grated cheese, followed by the prepared eggplant and leeks, pasta, and leftover turkey meat. Season with salt and pepper and Mastiha, and stir everything together. Pour into a 9x13 inch casserole dish and top with the grated Parmesan.
Set under the broiler for about 5-10 minutes until the Parmesan melts and browns.

Serves 8-10 people.

* Mastiha is a resin from the island of Chios in Greece. It has a lovely piney/camphoric flavor that goes beautifully with eggplant and leeks. You can purchase it at mastihashopny.com

We here at Kitchen Caravan love the combination of pomegranates, squash, and cheese.  This is a simple pita pizza that incorporates sweet, salty, and sour flavors together in one place.  It is also a great combination of colors: green, orange, and ruby red. If you cannot find Za'atar, you can still pull this recipe off with the pomegranate, squash, and feta. 

2 whole wheat pitas

2 cups cubed fresh pumpkin

2 tablespoons olive oil

Pinch of salt, pepper, and cumin

¼ cup sheep’s milk feta cheese, crumbled

1 tablespoon prepared za’atar*

2 tablespoons fresh pomegranate seeds

1 tablespoon pitted black olives, chopped

Fresh oregano

Toss the pumpkin cubes with the olive oil, salt, pepper, and cumin and roast in a 375°F oven for 20 minutes, or until fork tender.
Remove from the oven, transfer to a bowl and let cool slightly.
Meanwhile, lower the oven temperature to 300 and toast the pitas until crisp, about 10 minutes. Fork mash the pumpkin and spread over the two pitas. Sprinkle over the crumbled feta and za’atar. Bake in the oven for another few minutes, or until the edges are crispy and the cheese has melted.
Remove from the oven and sprinkle with the pomegranate seeds, chopped olives, and fresh oregano.

Serves 2.

*Za’atar is a Middle Eastern spice blend made with sumac, wild thyme, oregano, and sesame seeds. To prepare it, simply mix extra virgin olive oil with the dried spices and stir.