RECIPE INDEX ! EPISODE 01 Jo’s Fatayer & refrigerate for up to 8 hours. Baklava 2. Position racks in the top third and Lebanese Salad middle of the oven and preheat the from Magnolia Table, Volume 2 Cookbook from the Magnolia Table Cookbook oven to 350°F. Line two baking sheets with parchment paper. prep: 40 minutes cook: under 45 minutes 30 minutes 40 minutes prep: cook: to make the fatayar at least 4 hours cool: none cool: 3. In a large sauté pan, heat the oil over medium-high heat. Add the onion and 1!⁄# cups (8 ounces) whole raw almonds, lebanese salad cook, stirring o!en, until so!ened, toasted 4 large vine-ripened tomatoes, cut into about 3 minutes. Add the beef and 1%⁄& cups (8 ounces) raw pistachios, plus 3 !⁄"-inch dice cook, stirring o!en to break up the tablespoons chopped toasted pistachios 4 English cucumbers, cut into 1⁄4-inch dice meat, until no longer pink, about 6 !⁄" cup sugar !⁄# cup minced white onion (optional) minutes. Pour o" any standing liquid. 1 teaspoon ground cardamom Juice of 1 lemon Stir in the hash browns, Cheddar, 2 1 teaspoon ground cinnamon !⁄" cup extra virgin olive oil !⁄" teaspoon ground nutmeg 1 teaspoon kosher salt teaspoons salt, and the pepper. Stir !⁄" teaspoon kosher salt !⁄# teaspoon freshly ground black pepper until well combined. Taste and adjust the seasoning. Set aside. 1!⁄" cups (2 1/2 sticks) unsalted butter, melted fatayar 4. Open the cans of biscuits and One 16-ounce package frozen phyllo dough, 1 tablespoon extra virgin olive oil separate the dough into individual thawed !⁄" cup minced white onion biscuits (24 total). Dust a work surface 2 pounds ground beef (80% lean) with some #our. Roll out each biscuit to honey syrup 2 cups thawed frozen shredded hash browns a roughly 5½-inch round. '⁄" cup sugar 2 cups bagged grated Cheddar cheese 1 cup good-quality raw honey (about 8 ounces) 5. Working with one round at a time, 1 One 3-inch strip orange peel (with pith) 1 teaspoon Kosher salt place about ⁄4 cup meat %lling in the ½ 1 tablespoon fresh orange juice 1 teaspoon garlic salt middle, leaving a roughly -inch border 1 teaspoon freshly ground black pepper, plus all around. Bring the sides of the dough more as needed up in three parts and pinch together Three 16.3-ounce cans refrigerated Pillsbury the three seams from the base up to the 1. Preheat the oven to 350°F. Grands! Southern Homestyle Original top center so that the package forms biscuits 2. In a food processor, combine the a triangle. It is %ne if the meat peeks 2 All-purpose flour, for the work surface almonds, the 1 ⁄3 cups of pistachios, the through at the top. 4 tablespoons (½ stick) salted butter, sugar, cardamom, cinnamon, nutmeg, melted 6. Continue to %ll and pinch all the and salt and pulse until %nely chopped, biscuit rounds, arranging the pies on about 12 times, leaving some of the garnish the prepared baking sheets as you form nuts in larger pieces. 2 teaspoons dried parsley flakes them and placing them close together 3. Brush a 9 × 13-inch baking pan so that they all %t. generously with some of the melted 7. Brush the tops with the melted butter. Lay the phyllo sheets on a piece to make the Lebanese salad butter and sprinkle a little kosher salt of plastic wrap and cover with another on the top. piece of plastic wrap followed by a 1. In a medium bowl, combine the damp towel. Place 1 sheet of phyllo on tomatoes, cucumbers, onion (if using), Makes 24 fatayar; 8 to 10 servings lemon juice, oil, salt, and pepper. Toss the bottom of the prepared pan and gently until well combined. Cover and trim it to %t. Brush generously with melted butter and repeat with 5 more RECIPE INDEX ! EPISODE 01 sheets of phyllo, gently pressing them 5. Cut o" the top ½-inch of each garlic on top of each other. White Bean head. Cut o" two squares of foil large enough to entirely enclose one head 4. Sprinkle with one-third of the nut Hummus of garlic and place on a work surface. mixture (about 1 cup). Top the nut from the Magnolia Table Cookbook mixture with a phyllo sheet and brush Place each head of garlic cut side down it generously with butter. Repeat with 5 on a foil square so that it sits #at. Place 10 minutes none more phyllo sheets. prep: cook: 1 tablespoon butter and a pinch of salt cool: none on the uncut side of each head. Bring 5. Repeat with another one-third of up the foil around each head and crimp the nut mixture and 6 phyllo sheets, Two 15-ounce cans Great Northern beans, it to seal the garlic inside. Place the brushing each with butter. Sprinkle rinsed well and drained packages on a baking sheet. with the remaining nut mixture. !⁄# cup pine nuts, toasted 1 to 2 tablespoons fresh lemon juice, to taste 6. Roast for 45 minutes. Remove from 6. Top with 10 phyllo sheets, brushing 2 tablespoons roasted garlic (see Note) the oven (but leave the oven on). Let each sheet generously with butter. 1 teaspoon garlic salt the garlic stand, still wrapped in foil, (Reserve the remaining phyllo for 1 teaspoon kosher salt for 15 minutes. Unwrap and let stand another use.) !⁄# cup extra virgin olive oil until cool enough to handle. 7. Using a sharp knife, cut the phyllo !⁄" cup chopped roasted red peppers, for 7. Once they are cool enough to 1 garnish layers into 24 (about 2 ⁄4-inch) squares. handle, press the garlic out of their 2 tablespoons parsley leaves, for garnish Cut each square in half on the diagonal. skins and into a small dish. Use a fork Bake until golden brown, 40 to 45 Bean chips, potato chips, or fresh vegetables, for serving to mash the garlic into a paste. Store minutes. Set the baklava pan on a wire any extra in a covered container in the rack. refrigerator for up to 4 days. 8. Meanwhile, make the honey syrup: ('e syrup should be ready when 1. In a food processor, pulse the beans, the baklava comes out of the oven.) half of the pine nuts, the lemon juice, In a medium saucepan, combine the roasted garlic, garlic salt, and salt until sugar, honey, 1 cup of water, and the blended. With the motor running, orange peel. Bring the mixture to a slowly drizzle in the oil and process boil over medium-high heat, stirring until smooth. Taste and add more occasionally. Reduce the heat to lemon juice if desired. medium-low and simmer, stirring 2. Pour the hummus into a small occasionally, until slightly thickened, serving bowl. You can serve it at once about 10 minutes. Remove from or cover and chill before serving. the heat and stir in the orange juice. Garnish with the roasted red peppers, Discard the orange peel. the remaining pine nuts, and the 9. Slowly pour all the warm syrup over parsley leaves. Serve with bean chips, the hot baklava, covering the entire potato chips, or fresh vegetables. surface. Sprinkle the 3 tablespoons of 3. Store in an airtight container in the chopped toasted pistachios on top. refrigerator for up to 4 days. 10. Let stand at room temperature on Makes about 3 cups; 4 to 6 servings a wire rack at least 4 hours or up to overnight before serving. go make the roasted garlic: 11. Store in an airtight container at room 4. Preheat the oven to 350°F. temperature for up to 3 days. Makes 24 servings.