location: Thrace

6 sheets crust phyllo dough
1 -1/2 cups peeled sesame seeds
½ cup walnuts
3 dry cracker crumbs
1 teaspoon cinnamon
½ teaspoon cloves
1 tablespoon sugar
? cup olive oil (or ½ cup olive oil and 2 tablespoons fresh butter)

For the syrup:
1 cup sugar
1 cup water
½ cup honey
2-3 cinnamon sticks
1 piece of orange peel

To prepare the sesame seeds, let them soak in a little water. Pour in a strainer little by little and rinse. When well drained, spread the sesame seeds on a towel in a baking pan to absorb the remaining moisture. Remove the towel from the pan and bake at 160 degrees to completely dry and roast the seeds. Let cool.
To make the syrup, put all the ingredients, except the honey, in a pot and boil for 5 minutes. Begin timing from start of boil and then lower to moderate temperature. Remove from heat, add honey, stir until dissolved and let cool.
Grind the sesame seeds in a food processor without becoming too fine. Add the ground walnuts, spices, cracker crumbs and sugar.
Divide each sheet into two. Spread three sheets of dough in an oiled baking pan and brush each with oil. Add 1/4 of the filling. Continue alternating 2 lightly oiled sheets and ? of the filling. At the top of the pan, spread the last three sheets, brushed with oil. Fold the dough inward and with a sharp knife cut the pie into “baklava” squares.
Bring the remaining olive oil (and butter, if added) to very hot temperature. Pour over the sesame pie.

Preheat the oven and bake the pie at 160 C for 60-70 minutes, depending on the oven or until golden brown. When ready, pour on the cold syrup. Wait about two hours for the syrup to absorb and serve.

For the dough:
3 cups all-purpose four
1/2 coffee cup olive oil
2 tablespoons vinegar
1 cup water
Flour, for rolling out dough
1 cup oil

For the filling:
3 cups coarse walnuts
3 tablespoons cracker crumbs
3 tablespoons sugar
1 teaspoon cinnamon
½ teaspoon clove

For the syrup:
3 cups sugar
3 cups water
2 tablespoons lemon juice
1 cinnamon stick

To make the dough, mix all ingredients in a bowl to make a soft dough that doesn’t stick, Cover and let rest for about 30 minutes. When ready, divide the dough into 8 balls the size of a mandarin. Spread the dough to the size of a fruit plate. Mix olive oil with margarine in a bowl. Brush approximately 1 teaspoon of the mixture on each sheet, spreading well. Dust lightly with flour and join in pairs. Let rest for another 30 minutes. Open a large thin sheet, cut in the middle, oil well and drop in a little of the filling. Roll the dough and cut edges. Place all the dough rolls in an oiled pan and cut into serving pieces. For the syrup, mix all the ingredients and boil for five minutes, timing from the start of boil. Let cool.

Brush oil on the top and bake in a preheated oven at 180 C for approximately 30 minutes. Remove from oven and while hot pour over the cold syrup.

For the filling:
1-1/2 kg nettles
4 fresh onions
2 fresh garlics
1 large onion
1/2 cup olive oil
1 teaspoon salt
1 teaspoon pepper
Juice of one lemon

For the dough:
500 gr all-purpose flour
1 teaspoon salt
1 tablespoon yeast
2 ½ tablespoons vinegar
2 ½ tablespoons olive oil
2 tea cups lukewarm water
½ tea cup sesame seeds

In a bowl, put the flour, salt, vinegar, oil and dissolved yeast. Knead until the dough is soft and even. Cover and let rest. Clean and rinse the nettles wearing plastic gloves and place in a saucepan with salt to boil for 10 minutes. Remove and drain. Clean the onions and garlic and saut? the onions with oil in a saucepan. Add the nettles, salt and pepper and cook for five minutes. Divide the dough into two parts. Spread a sheet in an oiled baking pan and sprinkle with sesame seeds. Pour in the filling, open a second sheet, which is smaller but covers the filling. Fold the edges inward without pressing. Brush the pie with oil and sprinkle with sesame seeds.

Bake for 50 minutes at 180 ° C. When the pie is ready, cool and carefully raise the top sheet and pour in the lemon juice.

½ pumpkin
3 eggs
1 cup corn oil
A little flour
1 cup sugar
1 cup milk
Cinnamon
Baking powder

Cut the pumpkin into thin slices. Beat the eggs and sugar until white and add half cup of oil and the milk. Continue beating and add the flour, baking powder and cinnamon until the dough gets a thick consistency. Spread a little oil in a baking pan, sprinkle with a little sugar and cinnamon. Place two layers of floured pumpkin slices in pan and sprinkle again with sugar and cinnamon. Spread another two layers of pumpkin and pour the dough on top. Sprinkle with a little oil, sugar and cinnamon.

Bake at 200 C for 40 minutes and serve.

750 gr lukewarm water
500 gr all-purpose flour
15 gr baking powder
1 packet of dry yeast (8 g)
1 teaspoon sugar
2 teaspoon salt

In a deep bowl dissolve the yeast with the sugar, using 200 gr out of the 750 gr lukewarm water and whisk. When the yeast dissolves, alternate adding the flour and water while stirring. Add the baking powder and salt, forming a semi-liquid batter. Cover the bowl with a towel and leave in a warm place for about ½ hour to rise and double in volume. When ready, uncover and deflate the dough by shaking the bowl.

Heat a non stick fry pan and drop a tablespoon of batter in the center. Spread the dough in circular motions in the fry pan using the bottom of the spoon. Turn after one minute. It is ready to turn when the bubbles dry. Turn with a spatula and fry for another 2 -3 minutes.

5 eggs
250gr sugar
250gr sunflower oil
2 teaspoons cinnamon powder
2 teaspoons vanilla
45gr baking powder
1/2kg all purpose flour
6 medium sized green apples, chopped
100gr raisins
100gr walnuts

In the mixer, beat eggs and sugar for about 10 minutes until fluffy and add the oil, cinnamon, vanilla and stir well, with a wooden spoon, not mixer. In a separate bowl, pour the baking powder in the flour, stir and add to the mixture. Lightly flour the raisins and walnuts, not to sink to the bottom of the baking pan and pour the mixture into a large buttered baking pan. Finally, peel the apples, cut into small pieces and place on top of the mixture.

Bake at 170 C for 30 minutes.