Sesame seeds, pepper, and poppy seeds are only some of the unusual ingredients in this ancient recipe for gastrin (in Greek: γάστριν, pronounced GHAHS-treen). Petimezi (a sweetener made from grapes), used long before sugar arrived in Greece, adds to the unique taste. If you're hooked on the Ancients, give this recipe a try.
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 lemon (juiced)
- 3 1/2 ounces sesame seeds (toasted and ground; a little over 2/3 cup)
- 2/3 pounds hazelnuts (unsalted, chopped)
- 2/3 pounds almonds (unsalted, chopped)
- 2/3 pounds walnuts (chopped)
- 1/5 pound sesame seeds
- 1/5 pound poppy seeds
- 1 teaspoon black pepper (coarsely ground)
- 3/4 cup honey
- 2 cups sugar
- 1 cup water
- 1/4 cup petimezi
- Combine the dough ingredients and knead to form the dough.
- Roll out into 3 equal-sized sheets about 1/8 inch thick, large enough to cover a medium baking pan.
- Combine all filling ingredients.
- Preheat oven to 350-degrees F (180-degrees C).
- Place one sheet of dough in the bottom of a lightly oiled baking pan. Cover with half the filling.
- Add the second sheet of dough and the remaining filling.
- Place the third sheet of dough on top. Cut into squares and then diagonally to form triangles. Sprinkle with a little water and sesame seeds.
- Bake on the rack just below the middle of the oven at 350-degrees F (180-degrees C) for about 30 minutes.
- When the pastry is cool, combine all syrup ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes. Pour the hot syrup over the cooled pastry and let sit until syrup is absorbed (about 3-4 hours).
Note: sugar is used in this syrup, to keep the cost down.
|Nutritional Guidelines (per serving)|
|Total Fat||49 g|
|Saturated Fat||5 g|
|Unsaturated Fat||24 g|
|Dietary Fiber||9 g|