From Naples, Florida: Savor the Authentic with Old World Market

Poppy seeds with their nutty flavor are great for filling. You can use them in baklava, strudel, muffins even bread.   Ingredients (for about 10-12 triangles): 6 large sheets phyllo dough, thawed 1 stick unsalted butter, melted 1/2 cup sugar mixed with 1/2 tsp cinnamon powder sugar, optional For the filling: 3/4 cup poppy seeds 1/3 cup almonds, coarsely chopped 1/2 cup honey 1/4 cup raisins 1/8 tsp cinnamon 1/2 cup sour cream 1 egg Mix all the ingredients for the filling in a bowl. Preheat the oven to 400°F. Defrost phyllo dough according to the directions on the package. Brush every sheet with melted butter and sprinkle with cinnamon sugar. Cut the sheets into strips. Place a tablespoon of filling near one end of each strip. Fold the corner of the strip across the filling, and con­tinue folding to form a triangle.  Place the triangles on a baking sheet. Bake for 15-20 min. or until golden brown . You can also sprinkle the triangles ...

Here is the recipe for Lebanese inspired stew from the February 2012 issue of Bon Appetit magazine. I hope you will enjoy the stew as much as I do. Ingredients (4 servings): 4 cups of water 4 tbsp. olive oil, divided 2 skinless, boneless chicken thighs 3 garlic cloves, minced 2 tbsp. ground cumin 2 tbsp. tomato paste 2 bay leaves 2 15-oz. cans chickpea, rinsed, drained 1/2 cup roasted red peppers, chopped 2 tbsp. lemon juice 3 tbsp. parsley, chopped Heat 2 tbsp. olive oil in a medium pot over medium-high heat. Season chicken with salt add to pot and cook, turning once until browned, 8-10 min. Transfer to a plate. Reduce heat to low and add garlic, stirring often, until fragrant, 30-60 sec. Add cumin and tomato paste and stir until smooth, about 1 min. Add the chicken with any accumulated juices, along with bay leaves and 4 cups of water. Scrape up any browned bits. Bring to a boil and reduce heat to medium-low and simmer, uncovered, stirring occ...

Bulgur is high in fiber, rich in B vitamins and iron. Bulgur, which is less processed than couscous, is made from cracked wheat and is great in salads, pilafs, and stuffing. It also adds tasty body to soups. You can also find our recipe for Turkish Bulgur and red lentil soup with minted oil HERE This Bulgur salad is healthy and refreshing. Ingredients: 1/2 cup bulgur 1/2 cup finely grated carrots 1 stalk celery, finely chopped 1/4 cup parsley, chopped 1/4 cup raw sunflower seeds 1/2 cup crumbled Feta cheese 2-3 tbsp olive oil fresh lemon juice, to taste salt, to taste Bring 1 1/4 cups of water to boil, add bulgur and cook on low heat for 10 minutes. Leave covered for another 10 minutes so that bulgur absorbs water. (Add water or drain if necessary.) Add the carrots, celery, sunflower seeds, parsley and Feta cheese. Stir the olive oil and lemon juice. Pour the dressing over the the bulgur and mix. Salt to taste. https://www.face...

Poached eggs with yogurt is a traditional Bulgarian dish. It is named after city of Panagyurishte Ingredients (for 2 servings): 4 eggs 1 1/2 cup yogurt 3 tbsp. olive oil  1/2 tbsp. paprika 2 garlic cloves, minced 2 tbsp. vinegar 3/4 cup feta cheese, crumbled salt to taste fresh parsley, chopped Bring water in a saucepan to almost boiling.  Add the vinegar and salt. The vinegar will help the egg whites to congeal more easily. Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the egg whites closer to their yolks. This will help the egg whites hold together. Cook 3 to 5 minutes, depending on firmness desired. Lift eggs out of pan with a slotted spoon. Whisk the yogurt, garlic and salt. Pour it over the eggs. Heat the oil and paprika, but be careful not to burn it. Pour the hot oil over the eggs and yogurt. ...