Set oven to 350 degrees F(175 degrees C) to preheat.

In a large bowl, mix together the chopped nuts, sugar, and cinnamon.

Brush a 9x13 inch baking dish with some of the melted butter.

Lay one sheet of phyllo dough in the dish, and brush it with butter. Repeat with 10 more sheets of phyllo, brushing each one with butter before adding the next.

cover the phyllo with half the nut mixture. Repeat the process of layering with 10 sheets of phyllo and the remaining nut mixture. Finish with a top layer of 10 to 12 sheets of phyllo, brushing each one with butter before adding the next.

cut up the baklava into squares or diamonds Utilizing a sharp knife,

In a small saucepan, combine and heat honey, water, and lemon juice utlizing low heat and stir until well blended.

Pour the syrup over the baklava

Bake in the preheated oven until the top is golden brown.

Allow to cool before serving.

In a large bowl, combine the ground meat, breadcrumbs, milk, egg, onion, garlic, parsley, oregano, thyme, salt, and pepper. Mix until well combined.

Shape the mixture into 1 1/2-inch meatballs.

Heat the olive oil over medium to high heat in a skillet. Add the meatballs and cook until browned on all over.

Reduce the heat to medium to low and add the tomato sauce and broth.

Simmer the meatballs in the sauce for 20-30 minutes, stirring occasionally, until they are cooked through.

Serve the meatballs over spaghetti or with crusty bread to soak up the sauce.

Preheat oven to 350°F and grease a 9-inch springform pan.

In a medium bowl, combine the graham cracker crumbs, melted butter, 1/4 cup of the sugar, and vanilla extract. Pour this mixture into a large pan.

Put cream cheese in a large bowl and beat it until it is smooth. Add the remaining 1/2 cup sugar, Greek yogurt, eggs, flour, and lemon juice and mix until well combined.

Pour the cream cheese mixture over the crust in the prepared pan.

Bake the cheesecake for 35-40 minutes, or until the center is almost set.

Let the cheesecake cool in the pan for 10 minutes, then remove the sides of the pan and let the cheesecake cool completely.

Chill the cheesecake in the refrigerator for at least 2 hours before serving.

Stir together blueberries, brown sugar, poppy seeds, lemon juice, and lemon zest. Scatter topping over cheesecake.

Put the flour, sugar, baking powder, baking soda, and salt in a large bowl and beat these ingredients together.

In another large bowl, whisk together the Greek yogurt, milk, eggs, vanilla extract, and melted butter.

Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Do not overmix.

Heat a non-stick pan or griddle over medium heat and grease with oil or butter.

Using a 1/4 cup measure, pour batter onto the pan for each pancake.

Cook the pancakes in large pan until both sides are golden brown.

Repeat steps 1-6 with any batter remaining.

Serve the pancakes hot with your desired toppings, such as syrup, fresh fruit, or whipped cream.

In a large bowl, combine the ground lamb or beef, minced onion, garlic, oregano, thyme, cumin, paprika, salt, and pepper. Mix well to combine.

Divide the mixture into 4 portions and shape each portion into an oblong patty.

Heat a large skillet over medium-high heat and cook the patties for 5-7 minutes on each side, or until browned and cooked through.

Toast the pita breads in the oven or on a dry skillet until warm and slightly crispy.

Spread a generous amount of tzatziki sauce on each pita bread.

Place a patty in each pita bread and top with diced tomatoes, diced onion, and sliced cucumber.

Roll the pita breads around the filling and serve immediately.