Since I began my diet in July, my poor family has been eating meals that the kids can prepare with occasional meals from Mike. Once in a while, I will throw something in the crock pot, but in general the kids are doing the bulk of the cooking. Since Amy returned home from college, she has been cooking well-planned meals, which the other children really appreciate.
Last night, Amy prepared a Lebanese feast which included hummus, falafel, salata hindbi ma Laban (dandelion green salad with yogurt), and almond fingers. The children and Mike really enjoyed the falafel and almond fingers. The dandelion green salad was too bitter for my crew. Amy halved the amount of garlic and onions in the falafel because we are huge garlic eaters around here. The almond fingers tasted a lot like Russian tea cakes, but aren't as sweet and have a nuttier flavor. We will be making these quite often in the future. YUM!
16 sheets Fillo Dough
2 cups finely ground almonds
3 tablespoons sugar
1 tablespoon water
1 cup melted clarified butter
simple syrup or powdered sugar
Bring fillo dough to room temperature. Combine sugar, almonds, and water, set aside. Preheat oven to 325 degrees. On a flat surface, butter and layer two sheets of fillo dough, placing them lengthwise on top of each other. Fold the layered fillo in half lengthwise. Fillo should be 17 inches long and 6 inches wide. Place about 3 tablespoons of nut filling in a line across the 17 inch length. Roll up fillo, tightly and evenly, into a cylinder, beginning on the 17 inch side.
Brush entire outside of dough cylinder with butter. Cut into 5 fingers, equal in length. Place foil lined baking sheet. Repeat with remaining dough. Bake for 35-45 minutes until golden brown. Remove from cookie sheet and drizzle with syrup or sprinkle with powdered sugar and ground pistachios. Enjoy with tea or cold milk.