Greece: White Beans with Kale Dish, Stuffed Grape Leaves, Easter Bread and Coconut Cake

For last nights meal my husband chose Greece. My first thought was beautiful Mediterranean views and healthy cuisine! The white bean and stuffed grape leaves dishes were delicious and vegan (except for the optional feta cheese with the white bean dish). Once again for some of the recipes I made alterations. I left out onions in the white bean and stuffed grape leaves dishes (since my husband is allergic) and traded coconut milk for whole milk in the cake and bread. One of the ingredients for the bread - Mahlab, was difficult to find. I asked someone at the market and they led me to a section where they kept hookah bongs and cigarettes. The guy opened a locked cabinet and handed me the Mahlab. It had me worried that I was buying something I maybe shouldn't be buying haha, so I double checked online to see what this ingredient was exactly. Mahlab is a spice from the seeds of a certain cherry named the Prunus Mahaleb. So don't worry if that happens to you... it is OK to eat! Haha. On this culinary journey I've realized how much I love cooked kale! So, don't be afraid to make the bean and kale dish. The cake is moist and delicious. The bread tastes like it could be a dessert. As you can tell... this was a very yummy dinner! Enjoy!

White Beans with Kale

Serves: 8

1 Lb. Dried Great Northern Beans

1 Lb. Kale, chopped

1/4 Cup Olive Oil

1 Large Onion, diced

2 Cloves of Garlic, minced

Salt, for taste

- My FAV: Eden Foods Sea Salt -- 14 oz

Pepper, for taste

2 Large Tomatoes, chopped

Juice From 1 Lemon

Feta Cheese for Topping (optional)

Soak the beans overnight. Drain and rinse the beans. Place the beans in a pot and cover them with water at least 1 inch high. Bring to a boil and then reduce the heat and simmer for 30-35 minutes (test to see if they are cooked enough). Once they are done, drain and rinse the beans and set aside. 

In a large pot, heat the olive oil over medium heat and saute the onions for about 5 minutes. Then add the garlic and cook for 1 minute. Add the kale and season with salt and pepper. Cook for about 5 minutes so the kale starts to wilt (you may need to add about a 1/2 cup of water). Once done, add in the tomatoes and turn the heat down to a simmer for 15-20 minutes. 

Once done add the beans and drizzle with the lemon juice. Serve and add in feta cheese if you like.

Stuffed Grape Leaves

Serving: About 30 pieces (or as many as you can make)

30 Grape Leaves or 1 Jar (which will have more than 30, so make as many as you can)
- TRY: California Grape Leaves -Orlando 2lb jar, DR.WT. 16oz
Salt and Pepper for taste
- My FAV: Eden Foods Sea Salt -- 14 oz
1 Cup Olive Oil
5 Large Onions, chopped
1 1/2 Cups of Uncooked Long Grain Rice
1 Cup Fresh Parsley, chopped
3/4 Cup Pine Nuts
- TRY: Kirkland Signature Pine Nuts - 1.5 lbs
4 Tbsp. Fresh Mint, chopped
Juice of Two Lemons

For this recipe I recommend watching this video: https://www.youtube.com/watch?v=ehjwZXdrf7E

I didn't follow this recipe, but it gave me a visual on how to work and roll the grape leaves.

Rinse the grape leaves. If you got fresh ones, boil them in water for 3-5 minutes. Once boiled, rinse and set aside. If you got them from a jar, just rinse them.

In a large skillet, over medium heat, use half of the olive oil. Saute the onions for 5 minutes. Then add in the rice, pine nuts, parsley, mint, salt and pepper. Cook for 1 minute. Remove from heat and add in the lemon juice. Then allow to cool.

In a large saucepan, place a few grape leaves on the bottom (I used the ones that were broken).

To roll the leaves: Place a grape leaf with the stem towards you. Make sure the veins are facing down (smooth side is up). Cut off the stem of the leaf. Then place a spoonful of the filling into the grape leaf. Fold the sides in and then roll the leaf away from you. Make sure not to roll too tightly because the rice will expand.

Place the grape leaves in the saucepan, with the seam facing down.

Pour the rest of the olive oil over the stuffed grape leaves. Then fill up the pan with water so the stuffed leaves are covered. Place a heatproof plate over the rolls to keep them submerged in the water. Place a lid on the pot and bring to a boil. Lower the heat and let it simmer for 50-60 minutes. Let it cool and then take the stuffed leaves out of the pan to serve.

Easter Greek Bread

Yields: 4 Braided Loaves

8 Cups of All Purpose Flour
1/2 Tsp. Salt
- My FAV: Eden Foods Sea Salt -- 14 oz
1 1/2 Cups Milk, warm
3 Envelopes Dry Yeast
1 2/3 Cup Sugar
1 2/3 Cup Unsalted Butter
Zest 1 Orange
Zest 1 Lemon
1 Tbsp. Mahlab (Mahlepi)
- GET IT HERE since it is hard to find in stores: Traditional Greek Mahlepi (Mahlab) - 10g
5 Eggs, lightly beaten
1 Egg, beaten with 1 Tbsp. of Water
Sesame Seeds for Sprinkling on Top
- My FAV: One 16 oz Bob's Red Mill Brown Sesame Seeds
4 Red Eggs - they are dyed (optional)

Mix the flour and salt together, set aside. Dissolve the yeast in the warm milk. Once dissolved, add 1/2 cup of the flour and 1 tbsp. of sugar. Mix and then cover and set aside.

In a large saucepan, melt the butter over low heat. Mix in the sugar, lemon zest, orange zest, and mahlab. Remove from heat and stir in the 5 beaten eggs. Let it cool.

Place the yeast mixture into a large mixing bowl (I put it in a large saucepan since I didn't have a bowl big enough at the time). Add the butter/sugar/egg mixture. Then mix in the flour slowly until it forms a smooth dough. Cover the bowl and let it rise for 2 hours. It will double in size.

Place the dough on a floured counter/board and punch down. Separate the dough into 4 equal parts and shape into rounds. Let the rounds rest for 10 minutes. Then divide each round into three pieces shaped like long ropes (about 12 inches long). Braid them together and place onto a baking sheet to rise again for 30 minutes (or longer - so it has risen to about double its size).

Brush each loaf with the egg/water mixture and then sprinkle the sesame seeds on top. If you are using the red egg (I did not), place it in the upper part of each loaf gently. Bake in a oven at 280°F degrees for one hour.

Greek Coconut Cake

Serves: 12 Pieces

4 eggs, separated
Pinch of Salt
2/3 Cup Unsalted Butter
1 Cup Sugar
1/2 Cup Milk
1 1/2 Cups All Purpose Flour
1 Tbsp. Baking Powder
1 1/2 Cups Shredded Coconut
- My FAV: Bob's Red Mill Medium Unsweetened Shredded Coconut, 24 oz
Syrup:
2 1/2 Cups Water
1 1/2 Cups Sugar
Juice and Zest 1 Lemon
6 Cloves
1-2 Tbsp. Cinnamon
Pan:
Butter
Flour
Topping:
1/2 Cup Shredded Coconut

Mix the syrup ingredients in a saucepan and boil for 8 minutes. Remove from heat and let it cool. 

Heat the oven to 340°F. 

Beat the egg whites with the salt.

In a separate bowl, beat the egg yolks, butter, and sugar together until it is creamy. Add in the milk. Whisk the flour and baking powder together and then add in the mixture. Stir in the coconut and egg whites.

Grease the baking pan with butter and sprinkle some flour on top. Pour the batter into the pan evenly. Bake for 45 minutes or until golden. Remove from the oven and cut in pieces. Pour the syrup over the cake evenly. Sprinkle the top with the remaining shredded coconuts and allow the cake to cool.