Combine dates, walnuts, 3 tablespoons honey, orange peel, and cardamom in processor. Blend until paste forms.Preheat oven to 375 F. Line rimmed baking sheet with parchment. If using 17 1/2x12 1/2-inch phyllo sheets, place stack of 8 phyllo sheets on work surface. Halve stack crosswise, forming 16 sheets, each 12 1/2x8 3/4 inches; arrange in 1 stack. Or if using 13 1/2x8 1/2-inch phyllo sheets, stack 16 sheets on work surface...

Drain yogurt in a sieve lined with a dampened paper towel or coffee filter and set over a bowl 1 hour, then discard liquid and stir drained yogurt and 1 1/2 tablespoons honey together in a small bowl until honey is dissolved...

Roast eggplant:Put oven rack in middle position and preheat oven to 425F. Toss eggplant with salt in a colander set over a bowl and let drain 30 minutes. Rinse eggplant, then squeeze handfuls of it to extract bitter liquid. Toss eggplant with oil in a bowl, then spread in 1 layer in a large shallow baking pan. Roast, stirring once, until tender and lightly browned, about 25 minutes. Stir into meat mixture and spread in baking dish...

Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight...

Make pur e:Cook onion in 1/3 cup oil in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add split peas and stir until well coated, then stir in water and bay leaf. Increase heat to moderately high and bring to a boil, then reduce heat and slowly simmer, partially covered, stirring occasionally, until mixture is soupy, about 1 hour...

Place zucchini, eggplant, and bell pepper each in a separate colander set in a bowl. Toss zucchini with 1 teaspoon salt. Toss eggplant with 2 teaspoons salt. Toss bell peppers with 1/2 teaspoon salt. Let vegetables drain 30 minutes, then spread each vegetable on a separate clean kitchen towel (not terry cloth) and pat dry. Oil bottom of a 4- to 6-quart wide heavy pot using 1 tablespoon oil...

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Meanwhile, combine tomatoes, 6 tablespoons olive oil, chopped mint, green onions, chopped cilantro, and garlic in large bowl. Season to taste with salt. Heat remaining 1 tablespoon olive oil in medium skillet over medium-high heat. Add garbanzo beans and saut until lightly browned, about 5 minutes...

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Meanwhile, combine tomatoes, 6 tablespoons olive oil, chopped mint, green onions, chopped cilantro, and garlic in large bowl. Season to taste with salt. Heat remaining 1 tablespoon olive oil in medium skillet over medium-high heat. Add garbanzo beans and saut until lightly browned, about 5 minutes...

In a small saucepan over medium heat, simmer the vinegar until syrupy, about 30 minutes. Heat the oven to 450 F. Season the scallops with salt and pepper. Wrap each scallop in some of the kataifi filo. Arrange the scallops on a baking sheet and drizzle with the melted butter. Make the butter sauce: In a small saucepan, combine the shallot, thyme, and wine. Simmer until completely reduced and there is no liquid remaining...

For souvlaki, mix first 5 ingredients to make a marinade and set aside. Distribute lamb, bell peppers, onion and tomatoes among 8 skewers. Place in a large shallow pan with marinade. Cover and refrigerate at least 3 hours, rotating skewers once. Heat a gas grill to medium, or use a charcoal grill and allow the coals to turn a light-ash color. Coat grill with cooking spray. Grill until lamb is medium rare and lightly charred, 5 to 8 minutes...

Roast tomatoes and make sauce: Put oven rack in middle position and preheat oven to 300F. Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 3-quart saucepan of boiling water 10 seconds. Transfer tomatoes with a slotted spoon to a bowl of ice and cold water to cool. Drain tomatoes and peel off skin, using paring knife and beginning from scored end...

Cut stalks from fennel bulb and reserve 4 fronds for garnish, then discard stalks. Halve bulb lengthwise, core, and thinly slice crosswise. Saut fennel, chile, and scallions in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until fennel begins to soften, 4 to 5 minutes. Add wine and bring to a boil. Season fish with salt and pepper and add to fennel mixture...

Make syrup: Combine sugar and water in a 2 1/2- to 3-quart saucepan. Squeeze juice from lemon and orange into sugar mixture. Add fruit halves and cinnamon sticks. Bring mixture to a boil over moderate heat, uncovered, stirring occasionally, until sugar is dissolved, then simmer 10 minutes. Stir in honey and return to a boil. Remove from heat and cool to room temperature...

Preheat broiler. Cut cheese into 1/2-inch-thick slices and divide evenly among 4 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese. Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese. Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes...

Put oven rack in middle position and preheat oven to 200 F. Combine fish, half of lemon slices, wine, and 1/4 teaspoon salt in a shallow dish. Marinate, covered, at room temperature 30 minutes. Whisk together egg, milk, and 1/4 teaspoon salt in another shallow dish. Stir together bread crumbs, garlic, parsley, pepper, and remaining 1/4 teaspoon salt in a shallow bowl...

Preheat oven to 450 F. Sprinkle game hen with salt and pepper. Using fingers, loosen skin and rub spice blend between meat and skin. Slice unpeeled clementines crosswise. Arrange clementines, artichoke hearts with juices from jar, and olives in single layer in 13x9-inch metal baking pan. Place hen atop clementine mixture. Roast hen until golden and cooked through, about 25 minutes. Brush with pan juices...

Cook lima beans, water, 2 tablespoons oil, 1 tablespoon parsley, garlic, and salt in a 2-quart heavy saucepan, tightly covered, over moderate heat, stirring occasionally, until beans are tender, 17 to 20 minutes. Season with salt and pepper and transfer to a bowl. Serve sprinkled with remaining tablespoon parsley and drizzled with remaining tablespoon oil...

Put bakeware liner in a large shallow baking pan (1 inch deep). Remove bottom of springform pan and set aside. Oil inside of springform ring with vegetable oil and put ring, upside down, in center of bakeware liner. Bring honey, sesame seeds, and salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring, then boil undisturbed until mixture registers 280 to 290F on thermometer, about 15 minutes...

For tomatoes: Preheat oven to 300F. Line rimmed baking sheet with parchment paper. Mix all ingredients in large bowl. Arrange tomatoes, cut side down, on prepared baking sheet; drizzle any remaining mixture from bowl over tomatoes. Bake 1 hour; turn tomatoes over and bake until slightly dried but still tender, about 1 hour longer. Peel skin off warm tomatoes. (Can be made 2 days ahead. Cool, then cover and refrigerate...

Cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water until cool. Drain well. Transfer to large bowl. Whisk lemon juice, 5 teaspoons marjoram, mustard, and lemon peel in small bowl. Whisk in olive oil. Set aside 2 tablespoons vinaigrette. Add remaining vinaigrette, cheese, onions, and olives to orzo; toss to coat. Season to taste with salt and pepper...

Whisk oil, vinegar, oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper. Combine lettuce, garbanzo beans, bell pepper, red onion, fennel, feta cheese, salami, and sliced olives in large bowl. Pour dressing over; toss to coat. Mound salad on platter and serve...

1. Crumble the feta. Place it in the bowl of a food processor and pulse together with the yogurt until smooth. 2. Add the olive oil and pepper, and continue working the mixture until it becomes very soft and spreadable. Remove and refrigerate for at least 1 hour. 3. Just before serving, spike the flavor to taste with lemon juice...

If using a regular supermarket brand of yogurt (not Greek), drain in a paper-towel-lined sieve set over a bowl 1 hour. Discard liquid. While yogurt drains, cut cucumber into 1/2-inch cubes. Transfer to another sieve set over a bowl and toss with 1 teaspoon kosher salt, then drain 1 hour. Rinse cucumber and pat dry. Mince and mash garlic to a paste with remaining 1/2 teaspoon kosher salt using a large heavy knife...

Bring water, dill sprigs, white and pale green parts of scallions, salt, and 2 tablespoons oil to a boil in a 2-quart heavy saucepan, covered. Reduce heat to moderately low, then add peas and simmer, covered, stirring occasionally, until peas are tender, 30 to 35 minutes. Cool, uncovered, then transfer mixture with any liquid to a serving dish and stir in chopped dill, scallion greens, and remaining 2 tablespoons oil...

Preheat oven to 425 F. Roll out pastry into a 14- by 10-inch rectangle (about 1/8 inch thick) on a lightly floured surface. Trim edges, preferably with a pizza wheel, and cut pastry lengthwise into 6 (1 1/2-inch-wide) strips. Chill strips on a baking sheet, covered with plastic wrap, until cold, about 10 minutes. Blend feta, cream, pepper, and 1 tablespoon egg in a food processor until smooth, then form into 21 balls on a work surface...