Working with phyllo dough is satisfying, especially for cooks who balk at the idea of making dessert. It’s just a matter of painting thin pastry sheets with butter. Then, on goes the jam, chopped pistachios and fruit.
I was thrilled to find apricots at the market — this year’s apricots have been amazing — but you could use plums or nectarines, too. This makes a very large open-faced tart with a very flaky, shattering-crisp crust.
Eat it, cut into small pieces, at room temperature. With luck, you’ll have some left for breakfast.
Recipes: Tomato-Green Bean Salad With Chickpeas, Feta and Dill | Lamb Patties With Fried Onions And Tahini-Yogurt Sauce | Apricot Tart With Pistachios
And to Drink …
You could pick almost any red to go with these savory Middle Eastern-style burgers, and you would not go wrong, as long as the wine is dry and without overt oaky flavors. If you wanted to stay in the region, you could try a Lebanese red or maybe a Greek red — both would be delicious. So would an Israeli red. Swing to Italy and try reds from the south, or from Tuscany. Head up to France for a Côtes-du-Rhône or a modest Bordeaux, or Spain for a Rioja Crianza. Maybe a natural wine from Australia? Or a cabernet franc from the Finger Lakes of New York? Intrepid wine lovers might want to take a chance with a retsina. Good versions of these traditional Greek wines go beautifully with meats grilled or roasted with herbs. ERIC ASIMOV