Wilmington festival celebrates everything Greek

Published: Thursday, May 15, 2014 at 01:05 PM.

“I was actually named after my grandmother, who came from Greece, and the recipe is hers,” Babson said. “Now what I’m doing is passing it on.”

Among the trickier aspects she’ll be sharing is the secret to cutting the distinctive diamond shapes baklava is cut into. If nothing else, she hopes to demystify the treat so people feel comfortable taking a stab at it in their own kitchens.

“One of the things, and this is why I enjoy going through the demonstrations, is that it’s really not that hard. It’s just a little time consuming,” Babson said. “As I go through the steps and break it down for them, they usually say, ‘Oh, that’s not so bad.’”

Greek coffee, a potent brew made from finely ground beans brought to a boil in a specialized pot, is worth mastering. Babson said the lessons would extend into some of the lore surrounding the beverage.

“There’s a tradition we do after we drink our coffee,” she said. “What kind of design it makes in the bottom of the cup when it dries can tell what will happen in your life.”

If you can only catch one session, Babson recommends steering toward the spanakopita class. The dish typically involves spinach, feta cheese and egg, and the version she’ll be teaching is simplified by baking a large batch that’s cut into individual portions.

“Even if it’s the kind that you wrap in a triangle, that’s not too difficult of a skill to learn,” Babson said.

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