Long Beach Grecian Festival by the Sea Cookbook

  Meatball Soup with Egg-lemon Broth (Youvarlakia Avgolem ó no ) Cook: 30-40 min Prep: 8 - 10 min Makes: 15-20 meatballs   Meatball Ingredients                         1 pound ground beef 1 small onion, chopped 1 tablespoon dried parsley Salt and pepper to taste         1/4 cup long-graine rice, uncooked 1 whole egg Flour for coating meatballs                     Combine and mix beef, onion, egg, parsley, salt and pepper in a large bowl (or use left-over meat from making dolmad á kia) . Cover and refrigerate for 30-35 minutes to overnight. Make medium size balls and cover with flour....

  Shredded Pastry Rolls (Kataifi) Cook: 30 min Prep: 45 min Makes: 18 rolls   Kataifi, a cousin of baklava, is a shredded fine-like pastry made with walnuts, pistachios or almonds   Syrup 1 1/2 cups water 1/8 cup lemon juice, fresh 1 cup honey 1/4 cup sugar 1 stick of cinnamon     Suggest making the syrup a day ahead of making the baklav á or allow enough time for the syrup to thoroughly cool down. Combine water, honey, sugar, lemon juice and cinnamon stick in a small sauce pan (1.5 quarts). Bring to a boil stirring until sugar is dissolved. Reduce heat to simmer for at least 20 minutes, stirring constantly. Discard cinnamon stick and securely cover syrup with plastic wrap and refrigerate overnight. Bring syrup to room temperature two hours in advance of preparing the baklav á .   Kataifi Roll...