Middle Eastern Cookery

APPETIZERS
Salatat Bathinjan
(Eggplant Appetizer)
Eggplant, often called "the poor man's meat" or "the poor man's caviar," is one of
the staple foods of the Middle East, valued for it's great versatility.
1 large eggplant, peeled and thickly sliced
salt
8 tablespoons olive oil
4 cloves garlic
1 medium hot pepper, finely chopped
3 tablespoons lemon juice
Sprinkle the eggplant slices with salt. Place in a strainer or colander, top with a
weight, and allow to drain for 45 minutes.
Heat the oil in a frying pan, then add the eggplant slices and fry on both sides
until they are golden brown. Remove the eggplant slices, dice them, then set
aside in a bowl.
Mash the garlic cloves with salt. Add to the diced eggplant along with the hot
pepper and lemon juice. Chill slightly and serve.
Muhammara
(Hot Pepper Dip)
3 medium onions, finely chopped

1/2 cup plus 1 tablespoon olive oil
3/4 cup crushed walnuts
3/4 cup breadcrumbs blended with cold water to a purée
2 tablespoons paprika (or 1 teaspoon chili powder for a very hot muhammara)
or 1 small can hot pepper purée
a pinch of ground cumin
salt
1 tablespoon pine nuts sautéed in a little oil
Using a deep skillet, sauté the onions gently in the oil until soft and golden. Add
the walnuts, the breadcrumb purée, the pepper (chili or purée), the cumin and
salt to taste. Continue to sauté gently on a low heat until the ingredients are well
blended - about 12 minutes.
Remove from the heat, place in a bowl and garnish with pine nuts.
Muhammara is eaten as a dip with bread. It can also be used as a spicy dip with
kebabs, grilled meats and fish. The Lebanese also eat it as a spread on toast.
Serves about 6.
Tahinat el Beid
Lebanon
2 tablespoons sesame oil
lemon juice
water
1 clove garlic, crushed
1 tablespoon chopped parsley
salt
1 hard-boiled egg
Put the oil in a salad bowl and add lemon juice drop by drop – the quantity
depends on how astringent you want it. Thin with a little water.
Add the garlic, parsley and salt and the egg very finely chopped. Sprinkle on
cayenne.
This is another bread dip.
Chickpea and Olive Appetizer

1 cup dried chickpeas, washed and soaked overnight in 8 cups water
1/2 cup black olives, chopped
1/4 cup scallions, finely chopped
2 tablespoons finely chopped fresh coriander leaves (cilantro)
salt to taste
1/2 teaspoon paprika
1/8 teaspoon chili powder
1 tablespoon olive oil
Place the chickpeas with their water in a saucepan, and bring to a boil, then cook
over medium heat for about 2-1/2 hours, or until the chickpeas are tender. Drain;
then place the chickpeas in a salad bowl and allow to cool. (Or, substitute half a
19 oz. can of chickpeas, drained.) Add the remaining ingredients and mix
thoroughly. Serve immediately.
Baba Ghannouj
(Eggplant Dip)
1 large round eggplant (aubergine)

2 or 3 cloves of garlic
60 milliliters (3 oz., 4 Tbs.) tahina
60 milliliters (2 oz., 4 Tbs.) lemon juice
salt, red pepper
olive oil
chopped parsley
slices of red bell pepper to garnish
Cook the eggplant in a hot oven or on a fork over the flame of a gas stove. When
it is well cooked through and the skin is blackened, douse with cold water, peel
and chop into small pieces. Mash two or three cloves of garlic to a paste with
about the same volume of salt. Add eggplant, mash to a smooth consistency and
blend the tahina and lemon juice to make the Arab version of this dish; omit the
tahina for the Turkish version. Serve in a bowl with little olive oil on top and
garnish chopped parsley, red pepper slices and a dusting of red pepper. Serves
five.
Saudi Samboosak
3 cups flour
2 grated onions
1 1/2 cups oil
1 teaspoon ground black pepper
1 teaspoon bread spices(yeast, fennel, poppy seed)
1 teaspoon cumin
oil for frying
water
1 lb. ground beef or lamb
Put the flour in a deep bowl, add the bread spices and salt. Add the oil and rub
with fingertips. Add water and a pinch of salt a little at a time, mixing thoroughly
until dough is binding. Divide into small pieces, place on a tray and put in a warm
place for one hour. Put ground meat, onion, salt, pepper and cumin in a frying
pan and cook over low heat. Cool. Roll each piece of dough into a round, about
1/16 inch thick. Place a tablespoon of meat in the center of each round and seal
then twist the edges. Heat the oil and deep fry the samboosak on both sides.
Serve hot. Serves 8-10 persons.
Shakshouka
(Very appealing to Western taste)
4 Tomatoes, peeled, seeded and chopped
4 Big size green peppers, seeded and chopped
1/2 teaspoon Ground corriander
Fry green peppers with tablespoon vegetable oil and teaspoon olive oil. When
slightly tender, add over the garlic and cook a few minutes longer.
Add over the rest of the ingredients and stir over medium heat for 10 minutes or
till mixture thickens.
Serve this appetizer with fresh pita bread
Adas Bil Hamod

(Lentils with Lemon Juice)
1 1/2 lbs. Black lentils, about 3 cups

2 Peeled, chopped potatoes
2 tablespoons Flour
6 Crushed garlic cloves
1/4 cup Chopped corriander
1/4 cup Lemon juice
dashes of Salt and pepper
Boil lentils in water for 15 minutes. Add over the potatoes and continue cooking
till lentils are tender.
Fry garlic, corriander with tablespoon olive oil till slightly tender.
Mix flour with little water. Add to lentils with the garlic mixture.
Cook 30 minutes on medium heat. Before serving add lemon juice.
Serve hot or cold with pita bread as an appetizer.
Hummus bi Tahina
(Chickpea and Sesame Dip)
125 g (4 oz) chickpeas, soaked for a few hours

juice of 2 lemons
3 Tbs. tahina
2 garlic cloves, crushed
salt
GARNISH
1 Tbs. olive oil
1 tsp. paprika
a few sprigs of parsley, finely chopped
Drain the chickpeas and simmer in fresh water for about an hour or until tender.
Reserve the cooking water.
Process the chickpeas in a blender (or food processor) with the lemon juice,
tahina, garlic, salt and enough of the cooking liquid to obtain a soft creamy
consistency.
Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika
(this is usually done in the shape of a cross) and a little parsley.
Serve with warm pita bread for dipping. Serves 4-6.
PICKLES
Arabic Pickled Turnips
Boil in water until tender; peel, cool, quarter and set aside:
1 large beet
Drop into boiling water for 2 to 3 minutes:
4 small turnips or 3 medium-size turnips, quartered
Remove turnips and peel them. They will have a silky texture. Place in hot
sterilized 1-pint wide-mouth jar, packing between each turnip:
1 cooked beet quarter
2 to 3 slivers of garlic clove
2 to 3 sprigs young celery leaves
Combine and bring to boil:
1/2 cup each white vinegar and water
1 Tbs. coarse salt
Fill jar with vinegar mixture, seal and store in warm place 10 days. Makes 1 pint.
Lamoun Makbouss
(Pickled Lemons)
A delicacy which is also magnificent made with fresh limes.
Scrub lemons well and slice them. Sprinkle the slices generously with salt and
leave for at least 24 hours on a large plate set at an angle, or in a colander. They
will become soft and limp, and lose their bitterness. Arrange the slices in layers in
a glass jar, sprinkling a little paprika between each layer. Cover with corn or nut
oil. Sometimes olive oil is used, but its taste is rather strong and may slightly
overpower the lemons.
Close the jar tightly. After about 3 weeks the lemons should be ready to eat -
soft, mellow, and a beautiful orange color.
SOUPS
Jalik
(Cucumber Soup)
4 cucumbers
1-1/2 teaspoons salt
2 cloves garlic, minced
2 Tbs. lemon juice
6 cups yogurt
1 Tbs. finely chopped dill
1/4 cup sesame or olive oil
2 teaspoons chopped mint
Peel the cucumbers, cut in quarters lengthwise, scoop out the seeds, then slice
thin. Sprinkle with the salt and let stand 15 minutes. Drain well. Stir together the
garlic, lemon juice, yogurt, and dill. Mix with the cucumbers. Pour the oil over the
top and sprinkle with the mint. Serve at room temperature.
Serves 6-8.
Looz Shorba
(Almond Soup)
2 T. butter
1/2 cup chopped onions
2 T. flour
1 quart boiling chicken stock
1/2 cup ground blanched almonds
1/2 cup heavy cream
Salt and freshly ground white pepper
Melt the butter in a saucepan, add the onions, and cook until soft but not
browned. Stir in the flour. When blended add the boiling stock, stirring briskly.
Allow to simmer a few minutes. Stir in the ground almonds. Cook at the simmer
20 minutes. Stir in the cream and allow to heat through. Season with salt and
pepper to taste. Serve hot.
Serves 4-5.
Chickpea Soup
This thick, stewlike soup is eaten in many countries of the Middle East, often
forming the centerpiece of simple peasant meals. Salads, olives, bread, and
yogurt dishes are served on the side. Although soaked shickpeas are generally
tender enough to eat after an hour of cooking, it is important here that they cook
longer. This way the chickpeas themselves get somewhat softer, the liquid
thickens considerably, and the soup develops a cohesion that it would otherwise
lack.
It might be a good idea to taste the soup before putting in the lemon juice.
Chickpea broth has a natural sweetness that you may prefer to leave untouched.
2 cups dried chickpeas, picked over, washed, and drained
2 medium-sized onions, peeled, and chopped
2 medium-sized boiling potatoes, peeled, and cut into 1/2-inch dice
1 T. salt, or to taste
1/2 t. ground turmeric
1 t. ground cumin seeds
1 t. ground coriander seeds
1/8 t. cayenne pepper, or to taste
Freshly ground black pepper
2 T. lemon juice
Soak the chickpeas in 8 cups of water for 12 hours. Drain and rinse thoroughly.
Put the chickpeas, onions, and 8 cups water into a large pot and bring to a boil.
Cover partially, turn heat to low, and simmer gently for 1 hour. Add the potatoes,
salt, turmeric, cumin, coriander, cayenne, and another 3/4 cup water. Bring to a
boil. Cover and simmer on very low heat for another 1-1/2 hours. Stir a few times
during this period. Check seasonings. Add the black pepper and lemon juice. Stir
to mix.
Serves 6.
Beid Bi Lamoun
(Egg and Lemon Soup)
This is a great favorite all over the Middle East. It is the Greek avgolemono. Egg
yolks alone or whole eggs are used as a thickening for this very lemony soup.
7-1/2 cups chicken stock (see below)
Salt and white pepper
1/3 cup rice, washed, or 1/3 cup Italian pastina, or 1/4 cup tapioca
3 egg yolks or 2 whole eggs
Juice of 1-2 lemons
2 T. finely chopped parsley or chives (optional)
Make a rich chicken stock with leftover chicken bones or giblets. If it is not strong
enough, add a stock cube. Season with salt and pepper.
Add the rice, pastina, or tapioca to the boiling stock and simmer until tender. Beat
the egg yolks or whole eggs and add the lemon juice, beating constantly. Add a
ladleful of the soup to the egg mixture and beat well. Pour this back into the pan
slowly, still beating constantly. Keep the heat under the pan very low, and cook
the soup gently, stirring all the time, until it thickens. On no account allow it to
boil, or the eggs will curdle. Taste and adjust seasoning, adding more lemon
juice if necessary.
Garnish, if you like, with chopped parsley or chives, and serve immediately.
In Greece, fish and meat stocks are also used to make the soup, but this is
uncommon in the other countries of the Middle East.
Hamud
(Chicken Soup with Lemon)
An Egyptian favorite, hamud has a versatile nature. Although generally served as
a sauce for rice, it often appears twice in the same meal, first as a soup, and then
again as the sauce. It is basically a chicken soup with celery, strongly flavored
with lemon and garlic, but other green vegetables find their place in it when they
are at hand.
Carcass and giblets of 1 chicken
3-4 stalks celery with leaves, sliced
2 leeks, sliced (optional)
2-3 cloves garlic, slivered
Salt and black pepper
Juice of 1-2 lemons
2-3 zucchini, sliced (optional)
3/4 cup rice, boiled (measure uncooked)
Collect a chicken carcass, giblets, and bones to make a rich stock. The giblets
must be very fresh, and the bones and carcass those of a chicken prepared the
same day, otherwise any meat on them will be hard and dry, and the marrow in
the bones very stale. Crack the bones slightly to release more flavor.
There are two ways of preparing this soup. The stock can be made beforehand
and strained through a fine sieve, the vegetables then being cooked in the clear
broth. However, I usually cook all the ingredients together in the following
manner.
Put the carcass, bones, and giblets in a large pan. Add the celery and, if you like,
sliced leeks. (The basic recipe is made with celery only.) Add the slivered garlic
and cover with about 9 cups water. Bring to the boil and skim the scum off the
surface. Season with salt and pepper, and squeeze the juice of 1 lemon into the
pan. Simmer gently for about 1 hour. Remove the pan from the heat and discard
all the bones, leaving only pieces of chicken in the broth. Add the zucchini, if
using them, and cook for 15 minutes longer. Adjust seasoning, adding more
lemon juice if necessary. The soup should have a distinctly lemony tang. It is this
and the taste of garlic which give it an Oriental flavor
Add cooked rice just before serving so as not to give it time to become sodden
and mushy.
Serves 6.
Shourabit' Ads
(Red Lentil Soup with Lamb)
Combine, bring to boil, cover and simmer 1 hour:
2 cups ads majroosh (red lentils)
1 pound or more lamb shanks
6 cups water
1-1/2 t. salt
1/2 t. black pepper
Sauté until soft in:
3 T. olive oil
1 large onion, chopped
1 garlic clove, minced
Add:
4 cups chopped Swiss chard
Cook and stir until chard is wilted. Add to soup and simmer 15 minutes. Then
add:
1/4 cup lemon juice
Adjust seasonings and serve with lamb shank on side, or cut up in the soup. The
red lentils turn a golden color, making the soup attractive with the green of the
chard. Thick and creamy. May be made ahead of time.
Serves 6.
SALADS
Toasted Bread and Salad
(Fattoush)
Fattoush means "moistened bread", and this salad consists of a chilled mixed
salad tossed with small cubes of toasted bread. The texture of the toasted bread
adds an unusual quality.
2 or 3 tomatoes, cubed
1 small cucumber, peeled, quartered lengthwise, and chopped
1 medium green pepper, seeded, deribbed, and diced
5 scallions, chopped
1/2 small lettuce, shredded
2 Tbs. finely chopped parsley
1 Tbs. finely chopped fresh mint or 1 tsp. dried mint
1 pita bread (or 2-3 slices of bread), toasted and cut into cubes
A dressing made from equal amounts of olive oil and lemon juice and
seasoned with salt and black pepper. (Make plenty of dressing and store
whatever you do not use in the fridge.)
Combine the vegetables, herbs, and bread. Make the dressing, pour it over the
salad, toss well, and chill for 30-60 minutes before serving. For an authentic
Arabic flavor, the dressing should be made of equal parts of oil and lemon juice.
However, you may prefer to use more oil - perhaps two to three parts of oil to one
of lemon juice. Serves 4 to 6.
Jajik
(Cucumber Salad)
Combine:
1 cup yoghurt
2 cucumbers, peeled and chopped
1/4 t. salt
1 garlic clove, pressed
1 t. olive oil
1 T. minced fresh mint
Serves 4.
Babini
(Tomato Salad)
6 large tomatoes
3 Tbs. chopped chives
1 Tbs. garlic vinegar
3 Tbs. olive oil
Salt and pepper
Slice the tomatoes, season and pour on them the olive oil previously mixed with
the vinegar. Sprinkle generously with chives and serve cold.
Salatit Khodar Meshakel

Mixed Fresh Vegetable Salad
This popular Arab salad is different from conventional Western salads in that all
the ingredients are finely chopped and absorb the dressing and each others'
flavors better. Do not prepare it too long before serving, as the ingredients will
wilt. Dress it just before putting it on the table. Ingredients can vary according to
taste.
1 small romaine or cos lettuce or 1/2 large one
2 small cucumbers or 1 longer one
3 tomatoes
1-2 red Italian onions if available, or 1 large mild onion, or 1 small bunch
scallions
6 radishes, thinly sliced (optional)
4-5 T. finely chopped parsley
1 T. finely chopped fresh dill or chervil (optional)
2 T. finely chopped fresh mint or 1 t. dried crushed mint (optional)
DRESSING
3 T. olive oil
1 T. lemon juice or wine vinegar
1 clove garlic, crushed with salt (optional)
Wash the lettuce, if necessary. Peel the onion or scallions. Shred the lettuce; cut
the cucumbers (peeled or unpeeled, as you wish) into small dice. Dice the
tomatoes (remove the seeds and juice first), and chop the onions finely, using a
sharp knife, or an Italian mezzaluna chopper if you have one. Put the prepared
vegetables into a salad bowl and mix lightly with the radishes and herbs.
Mix the dressing ingredients thoroughly, sprinkle over the salad, and toss well.
Serves 6.
Spinach Salad with Yogurt

Spinach has a remarkable affinity with yogurt, and it is delicious prepared in this
particular manner.
1 lb. fresh spinach or 1/2 lb. frozen leaf spinach
1/2 cup yogurt
Wash the spinach carefully, snipping off any hard stems. Drain. Chop the leaves
and stew them in their own juice in a large covered saucepan until tender, about
15 minutes. If using frozen spinach, defrost it in a colander and simmer until
cooked. Allow to cool.
Beat the yogurt and garlic together, and add the mixture to the pan. Mix well and
season to taste with salt and pepper.
Salatat Bazinjan Eswed Bel-Filfil
(Eggplant and Chili Pepper Salad)
4 eggplants
4 tomatoes (cut in rings)
3 green chili peppers
1/2 cup white vinegar
1/2 cup corn oil
1/2 t. ground black pepper
salt
Wash, peel, and cut the eggplant into medium sized rings. Put in a sieve, sprinkle
with salt. Leave for half an hour, then wash off the salt and drain. Dry with towel
and fry each piece on both sides until golden brown. Place on paper towels to
soak up the excess oil. Fry the tomato rings. Place the eggplant, followed by
tomato rings on a plate. Clean the chili peppers by cutting off the stalk and
removing the seeds, Wash, dry, cut into rings and fry. Place on top of the tomato
rings. Mix the vinegar, salt and pepper together and pour over the vegetable
rings. Serve chilled.
Oriental Green Bean Salad

(Fasooleyah Khodra bi Zeit)
Saudi Arabia
1 pound green beans, fresh or frozen (cut into pieces, or French-cut)
2 onions, chopped
2 tbsp. olive oil
1 serrano chili, seeded and chopped
1/4 cup water
1/2 tsp. salt
juice of 2 lemons
If you are using fresh beans, steam them until crispy-tender. Drain.
Sauté the onions in the olive oil until softened and transparent.
Add the drained fresh green beans or the frozen beans and the chili, stirring
to mix well. Sauté for 2 minutes.
Stir in the water and the salt and bring to a boil. Reduce the heat, cover, and
steam for about 7 minutes, until the beans are tender. Uncover and raise
the heat to evaporate as much of the water as possible.
Toss with the lemon juice. Taste and adjust seasoning. Serve at room
temperature or slightly chilled.
Tabouleh
(Parsley and Cracked Wheat Salad)
85 grams (3 oz., 1/2 cup) burghul

2 bunches flat-leaf parsley
(about 30 gr. before washing, or 1 1/2 cup chopped)
1 bunch fresh mint
(about 10 gr. before washing, or 1/2 cup chopped)
3 green onions or 1 small onion
1 large tomato
60 milliliters (2 1/2 oz., 4 Tbs.) olive oil
salt
1 head romaine lettuce (optional)
Leave the burghul in water for about 2 hours, then wash and squeeze out. Wash
and chop the parsley, mint and green onions very fine. Dice the tomato. Combine
all ingredients including burghul. Add salt to taste, lemon juice, olive oil and mix
well. Serve in a bowl lined with lettuce leaves. This salad can be eaten with a
fork, but the traditional way is to scoop up a bite of the mixture in a lettuce leaf
and pop it into the mouth.
Green Coriander Salad
(Salata Ducos)
3 tomatoes
Juice of 2 lemons
2 green chili peppers
salt
1/2 bundle fresh green coriander
Grill tomatoes on low heat; remove from the heat; peel, puree and place in a
deep dish. Wash the coriander and chili pepper; chop them both, then grind,
using a pestle and mortar. Add this mixture to the tomatoes, plus the salt and
lemon juice. Mix and serve. Serves 4-6 persons.
Lentil Salad
This salad may be stored in the refrigerator for several days. It is excellent to
take on picnics.
1 pound (about 3 cups) dried lentils
2-1/2 t. salt
4 scallions
4 to 4-1/2 T. lemon juice
1/8 to 1/4 t. freshly ground black pepper
1/2 cup olive oil
1 cup minced parsley, well-packed
In a 3- to 4-quart pot, combine the lentils with 5-1/2 cups of water. Add the cumin,
1 teaspoon salt and bring to a boil. Cover, and simmer gently for 25 minutes.
Remove cover and let the lentils cool a bit. Slice the scallions in very fine rounds
halfway up their green sections. When lukewarm, add the remaining salt, the
lemon juice, the black pepper, oil, parsley, and scallions.
Stir and cool. Serve at room temperature or cold.
Serves 8.
Arabian Bean Salad
(Ful Madammas)
1 cup dried ful, small-size bean, rinsed and drained
8 cups water
1 medium ripe tomato, chopped
1 clove garlic, peeled and crushed
1/4 cup chopped parsley
1 cup peeled and thinly sliced yellow onion
DRESSING
1/2 cup olive oil
juice of 1 lemon
salt and freshly ground black pepper to taste
Place the beans (ful) in a medium pot and add 4 cups of water. Bring to a boil,
turn off the heat, and let stand 1 hour, covered. Drain.
Return the ful to the pot and add 4 cups of fresh water. Bring to a boil, covered,
and reduce to a simmer. Cook 15 minutes or until the beans are tender. Drain.
Mix the beans with the tomato, garlic, parsley, and onion. Prepare the dressing
and toss with the vegetables. Chill before serving. Serves 4 as a salad.
YOGHURT
Labni
(Fresh Cheese made from Yogurt)
2 cups yogurt
1/2 t. salt
EQUIPMENT
Muslin sack or several layers of cheesecloth made into a bag
Large bowl
Combine yogurt and salt. Pour into a muslin sack, tie up, and suspend over a
large bowl. Let drain overnight. The bowl will catch the dripping liquid. In the
morning, discard the water. Unwrap the cheese and use as a spread on pita or
form into small balls and serve with olive oil and chopped fresh mint or with black
olives.
Makes 1/2 cup
Mahammara Labni
(Fresh Cheese with Dill and Pimento)
1/2 cup labni (see recipe for Labni)

Salt and freshly ground pepper
1 T. chopped fresh dill
1 roasted pimento, chopped
Sweet paprika
8 melba toasts
Combine labni, salt, pepper, dill and pimento, mixing well. Spread on melba
toasts and sprinkle with paprika.
Yogurt with Roasted Eggplant
2 scallions
1 medium-sized eggplant (about 3/4 pound)
2 cups plain yogurt
1 clove garlic, peeled and mashed to a pulp
3 T. minced fresh mint
3/4 to 1 t. salt
2 T. olive oil
Freshly ground black pepper
Cut the scallions into paper-thin rounds three-quarters of the way up their green
sections. Put in a bowl. Pour 4 cups of ice water over them. Cover and refrigerate
for an hour.
Prick the eggplant in five to six places with a fork. Now lay it directly over or
under a flame. If you are roasting it on top of the stove, keep the heat on low. If
you are roasting it under the broiler, keep the eggplant a few inches away from
the heat. As one side gets charred, turn the eggplant over slightly, using a pair of
tongs to do so. Roast the entire eggplant this way. It should turn very limp by the
time it is done.
Peel the eggplant under cold running water and leave it to drain in a colander for
5 minutes. Then mince the flesh.
Put the yogurt in a bowl and beat lightly with a fork or a whisk until smooth and
creamy. Add the eggplant, garlic, mint, salt, olive oil, and black pepper. Drain the
scallions and pat dry. Add them to the yogurt and mix.
Serve at room temperature or chilled.
Serves 6.
Cucumber with Yogurt
1 medium cucumber, peeled and diced (seeding optional)

2 cups yogurt
2 or more cloves garlic, put through a garlic press
Salt and pepper to taste
2 Tbs. finely chopped fresh mint, or 2 tsp. crushed dried mint
a few sprigs fresh mint or crushed dried mint for garnish
Put the cucumber in a serving bowl. Beat the yogurt and garlic together and
season to taste with salt and black pepper. Stir in the mint. Pour the mixture over
the cucumber. Garnish with sprigs of fresh mint (or sprinkle with crushed dried
mint) and serve with pita bread. Serves 6.
Yogurt with Garlic

This yogurt dish may be served as a relish or it may be used as a sauce over
cooked vegetables. Of course, it also tastes quite wonderful if eaten plain, with a
spoon. Some minced fresh mint may be added to it, if you like.
1 cup plain yogurt
1/4 t. salt, or to taste
1 clove garlic, mashed to a pulp in a mortar
1/16 t. freshly ground black pepper
2 t. fruity olive oil
Put the yogurt in a bowl. Beat gently with a fork or whisk until smooth and
creamy. Now add all the other ingredients. Beat to mix. Cover and chill until
needed..
Serves 1-4.
BREAD
Pita Bread
2 tsp. dry yeast
1 cup warm water
3 cups flour
1 tsp. salt
Dissolve the yeast in 1 cup warm water. Sift together the flour and salt and mix
the yeast and water. Work the mixture into a dough and knead for several
minutes. Cover the dough with a damp cloth and let rise in a warm place for 3
hours.
Preheat oven to 350°.
Divide the dough into 6 equal portions and roll into balls. With either your hand or
a rolling pin, pat and press each ball of dough into a 5-inch circle about 1/2-inch
thick. Place on an ungreased baking sheet and bake for 10 minutes, or until the
pita are light golden brown.
Serves 8.
Bread with Meat

(Aish Bel-Lahm)
DOUGH :
4 cups flour
3 tablespoons vegetable oil
1 tablespoon yeast
3 eggs
1/2 teaspoon powdered bread spices (black pepper & cumin)
STUFFING :
3/4 pound ground beef
2 black peppercorns
2 onions (finely chopped)
3 tablespoons corn oil (to grease tray)
1/2 bundle leeks
1 tablespoon poppy seeds (for decoration)
6 tablespoons sesame cream (Tahini)
2 teaspoons salt
Dissolve yeast in half a cup of warm water and set aside to soften. Put flour in a
large bowl, make a well in center and add eggs, oil, yeast, salt and bread spices.
Mix well, adding the water a little at a time until you have a firm dough. Grease a
large tray with oil. Put dough on tray and cover with a damp cloth. Place dough in
a warm place for at least two hours. In a saucepan put ground beef, onion and
salt. Place over medium heat, stirring until meat is cooked. Set aside until cool.
Finely chop leeks and wash several times through a strainer. Spread leeks on
paper towel to absorb excess water. Add leeks to ground meat. Mix sesame
cream with vinegar, a little water and black pepper. When you have a smooth
paste add to leek and meat mixture, mixing thoroughly. When dough has risen,
roll out into circular shape of medium thickness, spread the meat mixture over
the dough leaving edge uncovered. Sprinkle with poppy seeds, and place in a
350-degree oven for half an hour or until bread is baked.
Sweet Bread Rings

(Ka'kat)
2 tsp. dry yeast
1/4 cup sugar
2 cups warm water
4 to 5 cups hard unbleached white flour
1-1/2 tsp. salt
4 Tbs. unsalted butter, melted
1/4 tsp. mahleb, ground
1 egg beaten with 1 Tbs. water, for egg wash
3 to 4 Tbs. sesame seeds
You will need a medium-sized bread bowl, two large baking sheets, and a pastry
brush.
In a medium-sized bread bowl, dissolve the yeast and sugar in the warm water.
Add 2 to 3 cups flour, a cup at a time, stirring constantly in the same direction to
help activate the gluten, until a thick dough begins to form. Then stire 100 times
in the same direction, about 1 minute. Let rest for 10 minutes.
Add the salt, butter, and mahleb, stir, and continue to add more flour, using a
wooden spoon to stir it in. When the dough will no longer take any more flour,
turn it out onto a lightly floured surface. Knead for 8 to 10 minutes, or until
smooth and elastic, adding flour only when necessary. Rinse out the bread bowl,
oil lightly, and return the dough to the bowl. Cover with plastic wrap and allow to
rise until doubled in volume, approximately 1-1/2 hours.
Punch down the dough and divide into 16 pieces. On a lightly floured surface, roll
each piece under your palms into a cigar-shaped rope 6 to 7 inches long. (You
can also roll them in the air between your palms, letting the bread hang down
vertically from your hands.) Pinch together the ends of each rope to form an oval-
shaped loop. Place the ka'kat on lightly oiled baking sheets, at least 1/2 inch
apart. Cover and let rise for 30 minutes.
Place the racks in the upper part of the oven, and preheat the oven to 400° F.
Just before baking, brush the breads with egg wash and sprinkle on the sesame
seeds. Bake for 20 minutes, or until nicely browned; switch the baking sheets
after 10 minutes. Cool slightly on a rack, then wrap in a cloth to keep warm.
Serve warm.
Makes 16 oval bread rings about 3-1/2 inches across.
EGGS
Egg Kabab
(Aijet Beythat)
Saudi Arabia
8 hard-cooked eggs, shelled
1/4 cup butter
1/3 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon white pepper
3/4 teaspoon cinnamon
PRICK whites of eggs all over so they won't split as they are heated through.
SAUTÉ eggs in butter over low heat, turning, until light brown.
MIX seasonings. Sprinkle over eggs.
YIELD 4 to 8 servings.
Stuffed Eggs Beyth Mahshi

Saudi Arabia
TO SERVE 6
6 hard-boiled eggs
1 teaspoon sherry
6 oz. cooked spinach
1/2 pint herb dressing
1 tablespoon yoghurt
1 teaspoon olive oil
1 teaspoon French mustard
Salt and pepper
Cut a slice from pointed end of each egg and remove the yolks, taking care not to
break the whites.
Sieve the yolks and put in bowl with the yoghurt, sherry, olive oil, mustard and
seasoning. Mix well together, then fill the whites with mixture. Stand eggs upright
on a bed of spinach and add herb dressing. Chill for 1 hour before serving.
Beid Hamine
(Hamine Eggs)
Great favorites of ancient origin.
Put the eggs and skins from several onions in a very large saucepan. Fill the pan
with water, cover, and simmer very gently over the lowest heat possible for at
least 6 hours, even overnight. A layer of oil poured over the surface is a good
way of preventing the water from evaporating too quickly. This lengthy cooking
produces deliciously creamy eggs. The whites acquire a soft beige color from the
onion skins, and the yolks are very creamy and pale yellow. The flavor is delicate
and excitingly different from eggs cooked in any other way.
Some people add ground coffee to the water, to obtain a slightly darker color.
Serve hamine eggs as an appetizer over a dish of ful medames, or as a garnish

for meat stews.
Stuffed Omelet
Medina – Saudi Arabia
Because of Medina's very warm climate, the diet is light, though spicy.
2 garlic cloves, thinly sliced
3 tablespoons oil
1/2 pound meat, ground
20 peanuts, minced
1/2 cup thinly sliced onions
2 teaspoons sugar
1 1/2 tablespoons soy sauce
1/8 teaspoon black pepper
6 eggs, beaten
Garlic in oil in skillet
ADD butter and nuts. Cook for 10 minutes, stirring frequently.
STIR in onions, sugar, soy sauce and pepper. Cook for 2 minutes. Reserve.
COOK eggs in oil in skillet making 2 large cakes.
PLACE half the filling on each cake.
FOLD in half and serve.
YIELD 2 cakes.
Scrambled Eggs with Vinegar

A splendid Arab way of making scrambled eggs.
Fry 1 or 2 cloves of crushed garlic slowly in plenty of butter until just golden,
using a nonstick frying pan if possible. Beat 6 eggs very thoroughly, and season
with salt and black pepper. Pour into the pan and cook over gentle heat, stirring
constantly. As the eggs begin to thicken, add 3 tablespoons vinegar, one at a
time, and keep stirring to a creamy consistency.
VEGETABLES
Okra in Oil
2 medium onions, chopped
1 clove garlic, minced
2 Tbs. olive oil or cooking oil
3 medium tomatoes, chopped
1 10-ounce package frozen whole or cut okra
1/4 cup water
2 Tbs. vinegar
2 canned green chili peppers, rinsed, seeded, and chopped
1/2 tsp. salt
1/4 tsp. ground coriander
1/4 tsp. pepper
In a large skillet cook onions and garlic in hot oil till onion is tender but not brown.
Stir in tomatoes, okra, water, vinegar, green chili peppers, salt, coriander, and
pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes. Serve warm
or chilled. Makes 6 servings.
Okra with Tomatoes

1-1/2 pounds fresh (or frozen) tender okra
6 T. olive oil
4 cloves garlic, peeled and minced
2 medium-sized onions, peeled and cut into 3/4-inch dice
2 medium-sized tomatoes, peeled and coarsely chopped
1 t. ground coriander
1-1/2 t. salt, or to taste
1 T. lemon juice
Wash the okra and trim it. (To trim the okra, cut off a small section at the tip. The
stem end looks prettiest if trimmed in a conical shape.)
Heat the oil in a 10- to 12- inch skillet over a medium flame. Put in the garlic and
onions. Stir and fry until onions turn translucent, turning the heat down if
necessary. Put in the okra. Stir and fry for another minute. Now put in all the
remaining ingredients plus 1/2 cup water and bring to a simmer. Cover, turn heat
to low, and cook gently for 15 to 20 minutes or until okra is tender. (Larger pods
will take a bit longer to cook through.)
Serve either hot or cold.
Serves 6.
Sweet Cardamomed Carrots

(Helawat al Jazr)
Saudi Arabia, Gulf States, Iraq
1 pound carrots, peeled and finely grated
1 cup plus 2 tbsp. sugar
2 cups low-fat milk
1/4 tsp. ground cardamom
2 tsp. grated lemon peel
2 tbsp. butter
2 tbsp. flour
GARNISH
pine nuts, pistachios, almonds, raisins
Steam the carrots with the sugar, milk, cardamom, and lemon peel for about
15 minutes, until the carrots are tender. Pour into a sieve, pressing firmly
on the carrots to remove all the liquid. Reserve the liquid.
Melt the butter in a saucepan and stir in the flour. Add the carrots, stirring to
coat with the flour mixture, and toss for 3 or 4 minutes.
Pour the cooking liquid over the carrots, mix well, and cook for about 5
minutes, stirring occasionally. Pour into individual serving dishes and
garnish with nuts and raisins.
Ardy Shouki
(Artichoke Casserole)
10 Fresh artichokes
1/2 lb. Ground lean veal meat
1/4 cup Chopped onions
3 tablespoons Pine nuts
Lemon juice
Salt, pepper and cinnamon
Vegetable oil
Take out all the thick leaves around the artichoke. Cut the top horizontally, cut
the base too. With a tablespoon remove the hairy center, making a well in the
center.
Do the same thing with the rest, putting them in a pan filled with water and 1/4
cup lemon juice when you finish each one, in order to preserve its color.
With one tablespoon butter, stir the meat, onions and pine nuts till brown. Add
the seasoning.
Fry the drained artichoke with 5 tablespoons vegetable oil till slightly brown.
Drain.
Arrange in pan, pour in it a cup of water and 1/4 cup lemon juice. Adjust the
seasoning.
Bake in a 350 degree oven for 30 minutes till they are tender. Serve with Aroz
Mofalfal and green mixed salad.
Lentils with Spinach

1-1/4 pounds fresh or frozen leaf spinach
1 medium-sized onion, peeled
5 T. vegetable oil
2 cloves garlic, peeled and minced
1 cup dried lentils, picked over, washed, and drained
1-1/2 to 1-3/4 t. salt
Separate the fresh spinach leaves and wash well. Do not discard the pinkish
roots. Wash them as well. (They will taste very good when cooked.) Bunch up a
few leaves at a time and cut them crosswise into 1/2-inch-wide strips. Cut each
root into 2 to 3 pieces. If using frozen spinach, cook according to directions, drain
and chop coarsely.
Cut the onion in half lengthwise, and then cut the halves into fine half rings.
Heat the oil in a heavy, wide, casserole-type pot over a medium flame. When hot,
put in the onion and garlic. Stir and sauté for 2 minutes. Now put in the lentils and
3 cups of water. Bring to a boil. Cover, lower heat and simmer about 25 minutes
or until lentils are just tender. Add the spinach leaves and roots, salt, and cumin.
Stir to mix and bring to a simmer. Cover and simmer another 10 to 15 minutes or
until spinach is tender and well-mixed into the lentils. Stir gently a few times
during this period. Put in the black pepper and mix again. This dish may easily be
made ahead of time and reheated.
Serves 6.
Patlican
(Fried Eggplant with a Yogurt Sauce)
This is a delicate, melt-in-the-mouth dish that tastes best if eaten as soon as the
eggplant is fried. Although it is not traditional, I have removed the eggplant skin,
because it tends to get quite tough when fried. I often serve 2 or 3 slices per
person as an appetizer, each slice dotted with a dollop of the yogurt.
1 (3/4-pound) eggplant
1 t. salt
1 T. lemon juice
Olive oil for shallow frying
Yogurt prepared as in the recipe for Yogurt with Garlic
Peel the eggplant and cut it into 1/2-inch-thick slices. Lay the slices out flat on a
board. Sprinkle with 1/2 teaspoon salt and 1-1/2 teaspoons lemon juice. Rub this
in. Turn the slices over and repeat with another 1/2 teaspoon salt and the
remaining lemon juice.
Put the salted slices in a bowl and leave for 30 minutes.
Heat 1/4 inch olive oil in an 8- to 10-inch skillet over a medium flame. When hot,
put in as many slices as the skillet will hold in a single layer. Fry about 2 to 3
minutes on each side or until eggplant turns a rich reddish-brown. Remove with a
slotted spoon and arrange on a serving plate. Do all the slices this way. Serve
the yogurt as a sauce.
Serves 2-4.
Arabian Stuffed Vegetables

(Hashwe)
2 cups water
1 cup long-grain rice
THE STUFFING
1/2 lb. lamb, finely ground
1/2 lb. beef, finely ground
pinch of ground cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground allspice
Salt and freshly ground pepper to taste
3 Tbs. butter, melted
VEGETABLES FOR STUFFING
Choose any of the following or any combination. The mixture will fill:
4 medium tomatoes, tops cut off and hollowed for stuffing or
6 medium zucchini, cut into 3-inch lengths, hollowed out with a corer, placed
on end for stuffing or
4 medium bell peppers, tops cut off and cored and seeded for stuffing
COOKING SAUCE
1/2 cup water
1/4 cup canned tomato sauce
Juice of 1 lemon
In a 2-quart covered saucepan bring 2 cups of water to boil. Add the rice, return
to the boil, cover, and turn off the heat. Let stand for 5 minutes. Drain and cool
before proceeding with the recipe.
Mix cooked rice thoroughly with the stuffing ingredients.
Fill the vegetables loosely with the rice mixture. It will expand during cooking, so
do not pack; leave room at the top or the sides. Arrange the vegetables in a
covered, deep skillet. Simmer, covered, along with the water, tomato sauce, and
lemon juice on low flame (30 minutes for bell peppers and zucchini; 20 minutes
for tomatoes). Check water to see that it is not evaporating. If it gets low, add
more hot water.
VARIATION
Use the same Hashwe to stuff a chicken or a turkey. Or wrap in partially cooked
fresh grape leaves, Swiss chard, cabbage, or slices of eggplant. Cloves of garlic
added to the cooking liquid impart authentic flavor.
Serve accompanied with Leban Sauce, if desired. Serves 4.
Yalanchi
Stuffed Tomatoes
6 medium-large, firm, ripe tomatoes
2 to 4 Tbs. olive or vegetable oil
1 onion, finely chopped
1/2 cup raisins, soaked in warm water 10 minutes, drained
1/2 cup pine nuts
1/2 tsp. ground cinnamon
2 to 2-1/2 cups rice (cooked according to directions on package)
Equipment: Paper towels, large-size skillet, mixing spoon, teaspoon, nonstick or
greased 9-inch baking pan.
1. Cut a slice from the top of each tomato, about 1/4 to 1/2 inch down. Core and
finely chop tops. Scoop out tomatoes and turn upside down on paper towels to
drain. Refrigerate pulp to use at another time.
2. Heat 2 Tbs. oil in large skillet over medium-high heat. Add onion and cook until
soft, about 3 minutes; stir frequently. Add chopped tomato tops, raisins, pine
nuts, and cinnamon and mix well. Reduce heat to simmer for about 2 minutes.
Remove from heat, and add cooked rice and salt and pepper to taste; mix gently
until well blended.
3. Preheat oven to 350° F.
4. Fill tomatoes with mixture and set side-by-side in baking pan. Dab remaining
oil on tomatoes so they are well greased. Bake in oven until tender but still firm
(about 25 minutes).
Serve warm or at room temperature for best flavor. Serves 6.
Ablama
(Stuffed Eggplant)
12 eggplants, from 3 to 4 inches long, stemmed
3/4 cup olive oil
1 medium onion, finely chopped
3 cloves garlic, crushed
3/4 lb. ground beef
1/2 cup rice, rinsed
salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1/4 teaspoon oregano
1/2 cup pine nuts
yogurt sauce
Core the eggplants with a sharp knife or, better yet, with an eggplant corer (found
in Middle Eastern stores), making sure not to break the skins.
In a frying pan, heat 1/2 cup of the oil and sauté the eggplants over a medium
heat, turning often until they cook on all sides; then remove and place in a
strainer to drain and cool.
To the same oil, add the onion and garlic; then sauté over a medium heat for a
few moments. Add more oil if the onions begin to stick. Stir in the meat, rice, salt,
pepper, allspice, cinnamon, and oregano and stir-fry until the meat is browned.
Remove and allow to cool.
In the meantime, heat the remaining 1/4 cup of oil in another frying pan and add
the pine nuts; then stir-fry over a medium heat until they turn golden brown.
Remove and drain.
Make a filling by mixing the pine nuts with the meat mixture. Stuff the eggplants;
then set aside.
Prepare the yogurt sauce. Place the stuffed eggplants in the yogurt; then simmer
uncovered over very low heat, for 30 minutes. Serve hot.
Kousa Bil Bandora

(Zuccini with Tomatoes)
2 1/2 lbs. Zuccini
1/4 cup Lean ground meat
1 cup Rice
Salt, pepper, cinnamon
4 Peeled, chopped, seeded, medium size tomatoes
16 oz. Tomato sauce
Shortening
Clean the zuccini. Cut one end and make a hole through the zuccini, leaving 1/4
inch at the end, taking all the seeds from inside.
Mix meat, rinsed and drained rice, dash of salt, pepper and cinnamon, and 2
tablespoons finely chopped onions.
Stuff the zuccini with the meat mixture. Fry them with 2 tablespoons shortening
till lightly brown.
Add tomato, chopped and sauce, and more water just till covered. Let boil.
Reduce heat to medium. Cover and let cook till done, about 30 minutes. If some
of the stuffing is left, add it to the sauce before cooking.
Serve with pita bread.
Imam Bayildi
Vegetarian Stuffed Eggplant
This dish, Imam Bayildi, literally means, "the Imam fainted". As the legend goes,
a certain Imam (Muslim religious leader), after observing a holy day and ending a
long fast, was so taken with the delicious aroma of this dish, he fainted dead
away. The dish was named in his honor.
4 small eggplants, washed and dried
1/8 cup olive oil or vegetable oil
2 onions, coarsely chopped
3 cloves garlic or 1 tsp. garlic granules
2 each green peppers, seeded and chopped, and tomatoes, peeled and
chopped
1/2 cup tomato paste
1/2 cup finely chopped parsley
Salt to taste
2 cups water, more or less as needed
Equipment: Potato peeler, large-size skillet, mixing spoon, 9- x 13-inch baking
pan (large enough to hold 4 eggplants and water).
1. Cut a 1-inch-deep slice from stem end down the length of each eggplant. With
small spoon, scoop out pulp, leaving about 1/4-inch wall around sides. Set
scooped-out pulp aside. Sprinkle inside of shell with salt, and turn upside down
on work surface for about 1 hour to drain.
2. Heat oil in skillet over medium-high heat. Add eggplant pulp, onions, garlic,
and peppers, mix well, and fry until onions are soft. Reduce heat to simmer, stir
in tomatoes, tomato paste, and parsley. Add salt to taste, mix well, simmer for 5
minutes longer, and remove from heat.
3. Rinse eggplants to remove salt, pat dry, and place side-by-side in baking pan.
Fill each with eggplant mixture. Pour about 1 inch of water in baking pan with
eggplants and bake in oven for 45 minutes or until eggplants are tender when
poked with fork. Serves 4.
Serve hot or cold as a main dish. Each person is served a whole eggplant.
Filfil Rumi Mahshi
(Stuffed Green Peppers)
6 green peppers
180 grams (6 oz., 3/4 cup) pine nuts
4 large onions
250 grams (9 oz., 1 1/2 cup) olive oil
450 grams (1 lb., 2 1/2 cup) long-grain rice
125 grams (4 oz., 1/2 cup) currants
5 grams (1 tsp.) salt, 3 grams (1 tsp.) pepper
15 grams (1 Tbs.) sugar, water to cover
7 grams (1/2 cup) mint
4 grams (1 tsp.) allspice
lemon slices, tomato wedges
10 grams (1/2 cup) chopped flat-leaf parsley
Choose medium-sized green peppers. Wash them and cut out the stems. Core
with an apple-corer or paring knife. Make the stuffing by lightly frying the pine
nuts and chopped unions in olive oil. Add the washed rice and cook, stirring, for
five minutes. Add the currants, salt, pepper and sugar. Pour in water to about
twice the depth of the other ingredients in the pot and simmer until the water is
absorbed. Add mint, allspice and lemon juice. When cool, stuff each pepper
loosely, as the rice will swell. Cover open end of pepper with a slice of tomato
like a lid. Set the stuffed peppers in a single layer in a large pan or dish. Sprinkle
with salt and sugar, drizzle a little olive oil and 250 milliliters (1 cup) of water over
them and simmer very slowly until the peppers are just tender. Decorate with
chopped parsley, lemon slices and tomato slices or wedges, and refrigerate.
Serve cool.
Other vegetables stuffed in the same manner are tomatoes, zucchini
(courgettes), eggplant (aubergines), cabbage leaves or grape leaves. Both kinds
of leaves should be briefly parboiled to make them tender and flexible.
Mahshi Bassal
(Stuffed Onion Rolls)
3 very large Spanish onions
1-2 Tbs pomegranate syrup or tamarind paste
2-3 Tbs sugar
3 Tbs sunflower oil
FOR THE STUFFING
750 g (1-1/2 lb) minced beef or veal
salt and pepper
2 tsp cinnamon
1 tsp allspice
7 grams (1/2 cup) mint
large bunch of parsley, finely chopped
Peel the onions and cut off the ends. Using a sharp knife, cut from teh top to
bottom on one side of each onion through to the centre only and no further. Boil
for about 15 minutes or until the onions soften and start to open so that each
layer can be detached. Drain and separate each layer carefully.
Knead the ingredients for the stuffing. Put a walnut-sized lump into each onion
layer and roll up tightly. Line the bottom of a large, heavy saucepan with the
unused small bits of onion and pack the rolls tightly over them in layers. Dissolve
the pomegranate syrup or the tamarind concentrate in 300 ml (10 fl oz) boiling
water. Add 1 tablespoon of sugar and the oil and pour over the onions. Add more
water to cover and place a plate on top to hold them down.
Simmer gently for about 30 minutes, or until the onions are very tender and the
water mainly absorbed, adding a little water to cover, if necessary, during the
cooking. Turn out the onion rolls and place them in circles in a large, flat
ovenproof dish. Sprinkle with the remaining sugar and place them under the grill
for a few minutes to give them an attractive brown colour and a carmelised
flavour. Serve hot or cold.
Serves 6-8.
Falafel
1 cup dried garbanzo beans, soaked in water to cover overnight and drained
1 cup dried shelled fava beans, soaked overnight and drained
1/2 cup peeled and finely chopped yellow onions
3 cloves garlic, peeled and crushed
1 cup water
1/2 cup sesame seeds
1/2 cup garbanzo flour
1/4 cup fine bulgar
1/4 Tbs. salt
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. baking powder
1/2 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper
Oil for deep-frying
Run the drained garbanzo beans and fava beans through the fine blade on your
meat grinder or in your food processor. Blend in all the remaining ingredients and
let the mixture stand for 1 hour. Form into little patties 1/3 inch thick and 1-1/2
inches round. Or, you can form them into balls the size of walnuts. Deep-fry in
375° oil until toasty brown and crunchy on the outside, about 4 minutes.
Fill pita bread with Falafel, sliced tomatoes, sliced onion, lettuce and yogurt.
Makes about 24 patties, enough for 6 sandwiches.

Yakhnit Lobia
(Yakhnit Green Beans)
2 1/2 lbs. Green beans, cut up (cleaned and drained from water)
1/2 lb. Lean veal meat, cut in 1/2 inch cubes
1/2 lb. Tomatoes, peeled, seeded and chopped or 3 tablespoons tomato
paste
Butter
Salt, pepper, cinnamon
With 2 tablespoons butter, fry the meat and onions till brown. Add the seasoning,
then add the green onions and fry 5 minutes longer.
Add the tomato paste or tomatoes with enough water to cover. Cover the pan
and cook on a medium high heat till meat is done, for one hour, and liquid
subsides in half.
Serve Yakhnit Lobia with Aroz Mofalfal. Green beans (Lobia), besides being low
in calories, it's skin has fiber which gives bulk and filling.
PASTA
Koazy Al-Macarona
(Macaroni Koazy)
2 chickens
1/2 lb. beef
2 onions
6 tomatoes
1/2 cup yogurt
6 potatoes
3 T. corn oil
1 packet spaghetti
3 hard-boiled eggs
1 t. ground black pepper
1 t. ground cumin
3 sticks cinnamon
oil for frying
salt
Cut the chicken into four pieces. Wash thoroughly. Heat oil in pan; add chicken
and fry for five minutes. Puree tomatoes and add yogurt plus half the spices.
Pour the above mixture over chicken and leave to cook. Put in another saucepan
the minced meat, onion and half teaspoon each of salt, pepper and cumin. Stir
and cook. Place aside. Peel potatoes. Slice thinly in rings, then lengthwise in
match- stick size pieces. Soak potatoes in water. Strain. Heat oil and fry potatoes
until browned. Remove from oil and place on paper towel. Hard-boil, peel and
slice eggs. Break spaghetti into medium-sized pieces and cook in water. Strain.
Put spaghetti in serving dish, arrange chicken on top and pour on sauce.
Decorate with meat, potatoes and sliced eggs. Sprinkle with parsley and serve.
Kosheree
(Egyptian Lentils)
1 c Lentils
2 Fresh chili peppers
1 1/2 c Regular rice
1 1/2 c Tomato sauce
1 c Elbow macaroni
2 Tbs Vinegar
3 Tbs Oil
1 lg Onion
Place lentils in a saucepan and cover by 1". Turn heat to high, bring to a boil, turn
down heat to simmer, and cook covered for 35 minutes or until tender. Drain and
transfer to a large bowl. Set aside.
Bring 3 cups of water to a boil, add rice turn down to simmer for 20 minutes and
fluff up rice with a fork and add to lentils.
Boil 2 quarts of water, add elbow macaroni and cook until tender. Add to lentils.
In a small skillet add 1 Tbs of oil and sauté finely chopped peppers for 2 minutes.
Add the tomato sauce, 1/2 cup of water, and the vinegar, bring to a boil and
simmer for 5 minutes.
In another skillet heat 2 Tbs oil, add onions and sauté until brown around the
edges.
Garnish lentil mixture with the onions and pour the tomato sauce over all. Serve
immediately.
RICE
Aroz Mofalfal
(Arabian Rice)
2 cups Rice (rinsed and drained) (long rice)
2 cups Boiled water
1/4 cup Vermicile noodles, very thin, broken to small pieces
2 tablespoons Butter
1/8 teaspoon Salt
Fry vermicile noodles with butter till slightly brown.
Add boiling water and salt. Stir till boiling.
Add rice slowly. Let it boil before covering. Stir.
Put a thin layer of tin under the pan to prevent burning. Reduce heat to low and
leave to cook for 30 minutes.
Open the pan. Stir the top and see if rice is done. If rice is still a little hard, cover
and cook longer.
Server with any vegetable hot dishes from this book.
Aroz Saudi
(Saudi Rice)
1 lb. Lean meat, cut into 1/2 inch cubes
3 cups Rice, soaked in water for 15 minutes, then drained
1 tablespoon Crushed garlic
1/2 cup Raisins
2 tablespoons Tomato paste
1/2 teaspoon each: Cloves, cinnamon, salt, pepper
1 tablespoon Ground cardamon
1/4 cup each, Pine nuts, almonds, toasted
Brown meat, with one tablespoon butter, from all sides.
Add seasoning to meat and stir. Pour three cups boiling water over. Cover and
let cook for one hour on a medium high heat, till meat is done. Measure the broth
left in a measuring cup. Add water to have 3 cups liquid.
Stir onions and garlic with 1/2 tablespoon hot melted butter, till slightly brown.
Add the meat and the liquid to the onion mixture. Stir tomato paste over. Let boil
bfore adding the rice and raisins.
Cover pan and reduce heat to low, putting a thin layer of tin under the pan to
prevent the rice from burning.
Let cook for 30 minutes. Open the pan and stir just the top layer. See if rice is
cooked. You may need to cook, covered, a few minutes longer.
Serve rice and garnish with meat and nuts.
Lentils and Rice

(Mujadarra)
4 medium yellow onions, peeled
3 Tbs. olive oil
1 cup lentils
3-1/2 cups cold water
2 tsp. salt
Dice 3 of the onions. Heat a large frying pan and add 2 tablespoons of the olive
oil and the diced onions. Sauté until quite brown and set aside. In a 4-quart
covered pot place the lentils and water. Bring to a boil, covered, and then turn
down to a simmer. Cook for 15 minutes.
Add the cooked onion to the lentils, along with the rice and salt.
Cover and simmer 20 minutes until rice and lentils are soft. If a bit of water
remains unabsorbed, remove from heat and let stand 5 minutes and it will soak
in.
Slice the remaining onion into rings. Heat the frying pan again and sauté the
rings in the remaining olive oil.
To serve, top the lentils with the sautéed onion rings. Accompany with plain
yogurt and a lemony green salad, with tomato wedges on the side. Serves 8.
Bulghur Pilaff
In a heavy skillet lightly brown over high heat in:
4 Tbs. butter
3/4 cup minced onion
Add, stir well and brown slightly:
2 cups bulghur
Add and bring to boil:
4 cups hot chicken broth
Stir, mixing well, cover and steam over low heat 20 minutes. Remove from heat,
let stand 5 minutes and fluff with fork. Mound on heated platter and serve
immediately. Serves 4.
Saffron Rice
1 1/2 cup rice
4 tablespoons pine nuts
3 tablespoons raisins
1 teaspoon salt
enough saffron to color, or 1/2 teaspoon turmeric
Wash and soak the rice for 2 hours. Rinse in a sieve under running water until
clear, then drain. Brown the pine nuts in the oil, then add the onions and sauté
them until soft and golden. Divide this mixture in half.
Add the raisins and one half of the mixture to the rice together with the salt and
saffron or turmeric. Bring 3 cups of water to the boil, add the rice etc., and stir for
1 minute on a medium heat. Reduce the heat, and simmer until the water is
absorbed, about 15-20 minutes. Stir in the rest of the onions and pine nuts, mix
well, and serve immediately.
Serves 4.
Riz bi Sh'areh
(Rice and Vermicelli)
Sauté until golden in:
1/4 cup butter
1/2 cup short vermicelli
Add:
1 cup long grain rice
1/2 t. salt
2 cups hot water
Boil gently 5 minutes, lower heat, cover and simmer 20 minutes until rice is
tender and water is absorbed. This is eaten with almost every meal.
Serves 4.
Ruz bil-loz wa bil-tamar

Rice with Almonds and Dates
1 cup (225 g / 8 oz.) rice
50 g / 2 oz. butter
50 g / 2 oz. almonds, blanched and halved
8 dates, stoned (they should be fresh, but dried ones will do, if plump)
50 g / 2 oz. sultanas
1 tsp. rosewater (but this can be omitted)
While the rice is standing, after cooking, melt the butter in a frying pan. Add the
almonds, stirring until they turn golden. Now add the dates and sultanas, and
cook, stirring, for a few more minutes. Remove from the stove and mix in the
rose water, if used. Pile the rice on a dish and arrange the mixture on top of it.
Serves 4-6.
Rice Patties
(Kibit Rus)
3 cups rice
2 medium sized potatoes
1 teaspoon ground turmeric
2 tablespoons tomato paste
1 1/2 lb ground beef or lamb
3 medium sized onions
1/2 bundle chopped parsley
1 teaspoon mixed spices
oil for frying
salt
Wash the rice, peel the potatoes. Cut the potatoes into three pieces and add to
the rice. Cover the rice and potatoes with boiling water. Add salt and turmeric.
Cook and, when ready, drain. Mix in the tomato paste, then mince the mixture
twice. Put aside.
STUFFING :
Finely chop onions, fry until golden brown in three tablespoons of oil, then add
ground meat, spices, salt and pepper. Stir until cooked. Remove from the heat,
leave to cool; add the parsley and mix well. With wet hands, take medium sized
pieces of rice and potato mix, shape each one into an oval, making a space in
the center by pushing your finger through from one end. Fill this space with meat
and onion stuffing. Close by pressing firmly on both ends. (They should look like
those shown in the picture.) Fry patties in heated deep oil, making sure they are
covered by oil. Serve hot.
CRACKED WHEAT
Cracked Wheat with Yogurt
(Gereesh Bel Laban)
4 cups yogurt
4 cups cracked wheat
1/2 lb shortening
4 chili peppers (red)
2 tablespoons ground cumin
3 tablespoons butter
salt to taste
Put the yogurt and salt in a pan. Keep stirring over low heat. Grind the
shortening, cumin and chili peppers in a mortar and pestle. When the yogurt is
nearly boiling, add the ground mixture and mix well. Wash and drain the cracked
wheat and add to yogurt. Cover the pan and simmer over low heat for three
hours. Remove from heat, beat with a wooden spoon and blend in a food
processor. Pour wheat/yogurt mixture into a deep serving dish, making a
depression in the center and pour in the melted butter. Must be served hot.
Serves 8-10 persons.
FISH
Samak Bil Tahini
(Fish with Tahini)
Never equaled in the world. A star dish on the buffet table.
4 1/2 lbs. Red snapper
3 cups Tahini (found in Greek and specialty shops)
7 Chopped onions
Vegetable oil
1 cup Lemon juice
Salt
Sprinkle inside and outside of fish, brush with vegetable oil.
Put in a pan and bake in oven for 30 minutes.
Fry onions with vegetable oil till tender. Add them to the fish.
Mix tahini with 1/4 cup water very well before adding to the rest of the
ingredients. Mix well. (Add enough water to make it drip from a tablespoon.)
Pour tahini mixture over the fish and bake for 30 minutes longer.
Before serving, decorate with fried pinenuts and dash of red pepper. Serve with
pickles, salads and fried pita bread.
Sayyadieh
Fisherman's Fish with Rice
In Lebanese cookery, there are many fisherman's dishes. This is a very good
one.
4 Tbs. olive oil
900 ml / 1-1/2 pints water
1 tsp. salt
1 tsp. ground cumin
1 kg / 2-1/4 lb. fillets cod, coley, haddock, hake or other non-oily fish
450 g / 1 lb. long-grain rice
50 g / 2 oz. pine nuts
the juice of one lemon
Heat 3 tablespoons of the oil in a large saucepan, and fry the onions until brown.
Add the water, salt and cumin. Simmer until the onions have almost melted. Add
the fish and cook gently for 10 minutes. Remove fish and keep warm. Now take
from the stock in which the fish has been cooked sufficient to cook the rice in a
separate pan until it is tender and the stock absorbed. Spoon the rice into a
shallow dish and lay the fish pieces on top. Gently fry the pine nuts in the
remaining tablespoon of oil until tender, and scatter them over the fish.
Meanwhile simmer and reduce the remaining stock, adding the juice of a lemon.
Pour this over the fish and rice or serve it separately in a small jug. Serves 4-6.
Fish Baked in Sesame Sauce

2 lbs. fish fillets
1 tsp. salt
1/4 c. olive oil
1/3 c. lemon juice
1/2 c. water
1/2 c. tahini
1 1/2 c. chopped onion
Clean and salt fish. Rub with 1 T. olive oil. Bake uncovered at 350° about 15
minutes until fish flakes when tested with a fork
Gradually stir lemon juice and water into tahini. Add more lemon to taste. Fry the
chopped onion in 3 T. oil until yellow and pour over baked fish.
Bake uncovered at 350° for 15 minutes. Serve hot or cold. Serves 5.

Shrimp Abu Dhabi
(Murabyan)
1 lb. large shrimp or prawns (about 12)
Salt to taste
1/2 cup all-purpose flour
2 Tbs. butter or margarine
2 Tbs. olive oil
2 garlic cloves, minced
2 Tbs. chopped cilantro
Juice of 1 lime (3 Tbs.)
Cilantro sprigs for garnish
Clean and devein shrimp or prawns, removing shells but leaving shells on tails
intact. Sprinkle shrimp or prawns with salt. Roll lightly in flour, shaking off excess.
Melt butter or margarine with olive oil in a large skillet. Add onion and garlic.
Sauté until onion is tender. Add shrimp or prawns and chopped cilantro. Sauté
until shrimp or prawns are golden, about 7 minutes. Place on a platter. Sprinkle
with lime juice. Garnish with cilantro sprigs. Makes 4 servings.
Yoghurt Marinated Shrimp

(Awaal Arrubyaan bil Lebaneh)
Kuwait, Gulf States
2 pounds shrimp, shelled
MARINADE
1 cup low-fat yoghurt
1/2 tsp. curry powder, cumin, or allspice
1/4 tsp. red pepper
pinch black pepper
2 cloves garlic, crushed with
salt
Combine the marinade ingredients. Add the shrimp and turn to coat each
piece with the marinade. Cover and refrigerate for 2 hours or longer.
Thread onto skewers and grill or oven broil, basting with the marinade.
Istanbul Swordfish on Spits

(Kilich Shish)
2 lbs. swordfish
1 Tbsp. paprika
1 Tbsp. lemon juice
1 Tbsp. olive oil
1 Tbsp. onion juice
salt to taste
10 bay leaves
SAUCE :
2 tsp. olive oil
juice of 1 lemon
1 tsp. chopped parsley
salt to taste
Skin fish and cut into cubes. Mix fish, paprika, lemon juice, 1 Tbsp. olive oil,
onion juice, salt and half the bay leaves. Place in refridgerator for 3 hours.
Place fish on spit with occasional bay leaf between pieces. Broil on both sides
over flameless charcoal or gas flame at distance of 3" - about 12 minutes.
SAUCE : Mix all ingredients. Beat well and serve separately.

Swordfish Shish Kebab
1 clove garlic, smashed with the flat side of a knife
1/4 cup lemon juice
2/3 cup peanut oil or salad oil
1 tsp. chopped fresh thyme or 1/2 tsp. dried thyme
3 drops Tabasco
Salt and freshly ground black pepper
1-1/2 lbs. swordfish, cut into neat cubes
12 cubes sweet onion
12 cubes green pepper
12 unpeeled cherry tomatoes
1 stick butter
Juice of 1/2 lemon
1. Combine the garlic, parsley, lemon juice, oil, thyme, Tabasco, and salt and
pepper to taste. Stir to blend and add the swordfish. Refrigerate one hour or so.
Turn the swordfish occasionally in the marinade.
2. Arrange cubes of swordfish, onion, and green pepper and the cherry tomatoes
on skewers. Grill, turning once, until the fish flakes easily. When pushing the
mixture onto a plate, push off one unit at a time or the tomatoes will shatter.
3. Melt the butter, combine it with the lemon juice, pour over all, and serve.
Serves 4.
Note: The dish may also be made with salmon or any other large, fresh, firm-
fleshed fish.
CHICKEN
Chicken Breast
(Sidreyat Al Dajaj)
2 chicken breasts (skinned)
2 tablespoons rice flour
1 teaspoon ground cardamom
5 cups milk
ground cinnamon for decoration
1 cup sugar
2 tablespoons rose water
Boil the chicken breasts until well-cooked. Remove the bones from the chicken.
Put the chicken in a food blender with 1 1/2 cups of milk and the cardamom.
Blend thoroughly then strain through a fine mesh metal sieve. Sweeten the
remaining milk. Add the rose water and bring to a boil over low heat. Add the
blended chicken to the milk and stir. Add the rice flour, stirring constantly until the
mixture thickens. Pour the mixture into a dish and leave aside to thicken. Sprinkle
with ground cinnamon, and place in the refrigerator to cool.
Chicken & Rice Skillet

(Kabsa)
1/4 cup butter or margarine
1 (2-1/2 to 3-lb.) chicken, cut up
5 garlic cloves, minced
1/4 cup tomato sauce or puree
2 medium tomatoes, chopped
2 medium carrots, grated
grated peel of 1 orange
3 whole cloves
2 cardamom pods or 1/2 tsp. ground cardamom seeds
1 cinnamon stick
Salt and freshly ground pepper to taste
3 cups chicken broth
1/4 cup raisins
1/4 cup toasted sliced or slivered almonds
Melt butter or margarine in a large skillet. Add chicken pieces. Sauté until onion
is tender. Stir in tomato sauce or puree. Simmer over low heat 1 minute to blend
flavors. Add tomatoes, carrots, orange peel, cloves, cardamom, cinnamon stick,
salt and pepper. Cook 1 minute. Add broth. Return chicken pieces to skillet. Bring
to a boil. Reduce heat and cover. Simmer over low heat 30 minutes. Stir rice into
liquid between pieces of chicken. Or remove chicken, stir in rice, then return
chicken pieces to skillet. Cover. Simmer 30 minutes longer or until rice is tender.
Garnish with raisins and almonds. Makes 6 to 8 servings.
Farareej Mashwi
(Broiled Chicken with Oil, Lemon, and Garlic Sauce)
1 small chicken, quartered
4 large cloves garlic, peeled and crushed
1/4 cup freshly squeezed lemon juice
3 T. fruity olive oil
1 T. chopped parsley
EQUIPMENT
Broiling pan with rack
Season the chicken with salt and pepper. In a shallow dish filled with a mixture of
garlic, lemon juice, oil, and parsley, roll the chicken quarters to coat them. Allow
to marinate at least 1 hour.
Preheat the broiler. Drain the chicken, reserving the marinade. Set the broiling
rack about 7 inches from the heat. Place the quarters, skin side down on the
broiling rack, and broil 10 minutes, basting often with the cooking juices and a
little of the marinade. Turn the quarters over and broil the chicken 10 minutes
longer. Turn and brush twice more until both sides are golden brown and crusty.
Pour over the remaining oil mixture. Serve at once.
Serves 2.
Dajaj Bil Fitr

(Mushroom Chicken)
2 small Chickens
1 cup Sliced mushrooms
Butter
Vegetable oil
Vinegar
1 cup Chopped parsley
Salt, pepper and cinnamon
Add seasoning and flour to the chickens from all sides, plus inside.
Fry chickens with butter till brown from all sides. Leave on low heat, cover pan
and cook till chickens are tender.
Fry mushrooms, garlic and parsley with more butter and 3 tablespoons vinegar,
and cook for a few minutes.
Serve chickens and pour over the garlic mixture.
Serve with green salad.
Bukhari Chicken
Mecca
1 chicken, 2 1/2 - 3 1/2 pounds, cut in serving pieces
1 teaspoon monosodium glutamate
1 teaspoon salt
1 1/2 cups bouillon
1/4 cup butter
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 cup diced celery
1 onion, sliced
1 green pepper, cut in thin strips
1 can (4 ounces) sliced mushrooms
2 tablespoons cornstarch
1 cup shredded cabbage
SPRINKLE chicken with monosodium glutamate and salt.
BROWN in melted butter in skillet on all sides.
ADD bouillon, soy sauce, ginger and celery. Cover.
SIMMER for 25 minutes.
ADD onion, green pepper and mushrooms with liquid. Cover.
SIMMER for 10 minutes.
ADD blended cornstarch and water. Cook, stirring, until thickened.
ADD cabbage. Cover.
COOK for 3 minutes.
YIELD 4 servings.
Chicken Mohallabiyya
Saudi Arabia
TO SERVE 4
1 chicken
12 cups (2,400cc) water
1 1/2 cups rice (do not use Uncle Ben's)
1 teaspoon salt
1 big onion
Dash of pepper to your desire
Dash of cinnamon to your desire
Wash and clean chicken. Put the chicken and the onion in pot. Cover with water
and bring to boil. Reduce heat.
Simmer for 2-3 hours until tender. Reserve soup. Remove bones from chicken.
Cut into pieces and sprinkle with salt.
Wash rice. Add 10 cups of soup from above. Cook over low heat for 1 hour, or
until tender. Add chicken meat to pot. Then add salt, pepper and cinnamon as
desired.
Musakhan
1 frying chicken, quartered
1-1/2 Tbs. ground sumac
1/8 tsp. ground nutmeg
1/8 tsp. ground cinnamon
1/4 tsp. freshly ground black pepper
Sea salt
Juice of 1 lemon
1 pound red onions, peeled and thinly sliced
2 Tbs. olive oil
1/2 cup rich chicken stock
1/2 pound Mountain Lavash or Syrian Saj bread, torn into small pieces
1/4 cup pine nuts, toasted
1. Rinse the chicken and pat dry. Trim off excess fat.
2. Combine the sumac, spices, and salt. Set aside 2 teaspoons and mix the rest
with the lemon juice. Rub into the chicken flesh and marinate up to 1 day.
3. Place the onions in a large skillet, toss with 1-1/2 tablespoons of the olive oil,
half the chicken stock, reserved spices, and a pinch of salt. Cover and cook
gently 30 minutes. (Up to this point, the dish can be prepared 1 day in advance.)
4. Bring the chicken to room temperature and preheat the oven to 400° F.
5. Place the chicken, skin side down, on a nonstick baking sheet. Divide the
onions into 4 parts and spread them over the chicken; cover with foil and bake 20
minutes.
6. Lightly brush a large ovenproof serving dish with the remaining oil. Scatter the
torn bread in one or two layers on the bottom; sprinkle with the remaining chicken
stock and carefully flip the chicken-and-onion quarters onto the bread so that the
skin side is up. Return to the oven and bake 20 minutes, until tender and crispy
brown. Serve at once with a sprinkling of the pine nuts.
Serves 4.
A Circassian's "Circassian-Style" Chicken

For the best flavor, begin preparing this dish at least two days in advance of
serving; this chicken improves with time. It keeps up to a week in the refrigerator
if carefully covered. Serve warm, not hot, with a simple bulgur or rice pilaf.
6 pounds chicken quarters
2 tsp. olive oil
2 small onions, sliced
1 Tbs. garlic, peeled and chopped with salt
Pinch of saffron
1/3 cup all-purpose flour
1 tsp. Near East or Aleppo pepper, or more to taste
Pinch of ground allspice
2-1/4 cups (8 ounces) shelled walnuts
1 Tbs. fresh lemon juice
RED-TINTED OIL
1 Tbs. walnut oil
1/4 tsp. Near East or Aleppo pepper
1. To make the chicken and sauce: Wash the chicken and pat dry. Trim off
excess skin and fat.
2. Heat the oil in a 5-quart casserole. Add the chicken and 2 teaspoons of the
chopped garlic; sprinkle with salt, black pepper, and saffron. Cover with 1 quart
water; simmer until chicken is tender. (Slow, gentle coking helps to keep the
chicken intact.)
3. Meanwhile, toast the flour in a 9- or 10-inch heavy nonstick skillet, turning it
constantly until it becomes a lovely light beige. Add the Near East pepper and
allspice, and continue stirring over low heat 30 seconds longer. Remove from the
heat.
4. Skin, bone, and cut the chicken quarters into smaller serving pieces. Lightly
season with additional salt and black pepper if desired. Strain the chicken broth
and degrease. You should have 3-1/2 cups. Mix the remaining garlic with 1 cup
of the broth and pour over the chicken to keep it moist.
5. In a food processor, grind the walnuts and seasoned flour to a smooth paste.
Slowly add 1 cup of the chicken broth and process until smooth. Then slowly add
the remaining broth to make a creamy sauce.
6. Scrape the sauce into the skillet, set over medium-low heat, and bring to a
boil. Cook, stirring occasionally, 20 minutes.
7. Drain the chicken pieces and place in one layer in a 9-by-13-by-2-inch
ovenproof serving dish. Add 1 cup of the walnut sauce and the lemon juice; mix
well. Thin the remaining sauce with water to a napping consistency and correct
the seasoning with salt. Pour the sauce over the chicken. Let the mixture cool
completely, cover with plastic wrap, and refrigerate for at least 2 days before
serving.
8. To make the red-tinted oil: Gently reheat the cooked chicken in a 350° F oven
until warm. Heat the walnut oil in a very small saucepan, add the Near East
pepper, and swirl to combine; heat just to a sizzle. Remove from the heat and
allow the pepper to settle. Dribble the red-tinted oil over the surface of the dish,
making decorative swirls.
Serves 16.
Chicken with Olives

This excellent Middle Eastern dish is a particularly Moroccan specialty.
1 large roasting chicken (about 4 lbs.)
2-1/2 T. oil
2 onions, sliced
1/4 - 1/2 t. ground ginger
1 t. paprika
1/2 lb. green or black olives
Juice of 1/2 lemon, or more
Wash the chicken and wipe it with a damp cloth.
Heat the oil in a large saucepan. Add about 3/4 cup water very gradually, stirring
vigorously. Add onion slices, sprinkle with salt, pepper, ginger, and paprika, and
lay the chicken on top. Cook over low heat, covered, for 1 hour, turning the
chicken frequently. Add a little more salt if necessary, and the finely chopped
onion, and cook for 1/2 hour longer.
Pit the olives. Put them in a pan, cover with cold water, bring to the boil, and
leave for 1 minute. Drain off the water and repeat the process. This will remove
excess salt. Add the olives to the pan and cook with the chicken for a few
minutes only.
Just before serving, squeeze a little lemon juice over the dish. Sometimes a few
pickled lemon slices are added just before serving. Serve with plain boiled rice or
couscous.
Serves 6.
Chicken with Yogurt

(Dajaj Bel Laban)
1 chicken, cut at joints into pieces
1/4 cup water
1/2 tablespoon ground coriander
2 onions, finely chopped
1/2 tablespoon ground black pepper
2 chili peppers, split
1/2 tablespoon salt
12 tablespoons corn oil
1 cup yogurt
Fry the onions in the oil, add the chicken, and stir. Add spices, salt and the split
chili peppers. Cook over low heat, stirring occasionally, adding water as required.
In a separate pan, beat the yogurt and a little water with a whisk. Bring to a boil,
stirring constantly. Remove the yogurt from the heat and set aside. When the
chicken is cooked, add the yogurt and continue to simmer on low heat. Serve in a
deep dish along with white rice. Serves 4-6 persons.
Djedjad
(Chicken Roasted with Apricots)
Combine:
1/4 cup each butter and honey
1 t. each rose water and salt
1/2 t. black pepper
Rub mixture, both inside and out, over:
4-pound chicken (or goose)
Turning to brown all sides, roast in a 425° oven until golden. Lower heat to 350°,
add to pan juices:
1 pound fresh apricots, pitted and halved
1 T. sugar
Baste chicken and apricots with juices and continue roasting 20 minutes or until
tender. Remove to heated plate, pour juices over and sprinkle with:
1/2 cup toasted slivered almonds or chopped pistachio nuts
Serves 6-8.
]
BEEF
Kofta Mlebissa
(Batter Kofta)
1 lb. beef
3 T. rice
1/4 bundle finely chopped parsley
1 T. finely chopped fresh mint
1 t. salt
1 t. ground black pepper
1 t. ground cinnamon
4 eggs
1/2 cup flour
1 t. baking powder
1-1/2 cups oil for frying
Wash the rice and add to the meat with the parsley, onion, mint, spices and salt.
Mix thoroughly. Take a small piece of the mixture and roll into a ball between wet
palms; place in a pan. Continue until all the mixture is used. Pour half a cup of
warm water over the koftas, cover the pan and cook over low heat until the rice is
soft. Remove from heat and leave aside until cool. Mix the eggs with the flour,
baking powder, a pinch of salt and half a cup of warm water. Mix to a batter. Heat
the oil, dip the koftas in the batter, place in hot oil and fry until golden brown.
(Note: Koftas should be evenly sized and trimmed of excess batter.) Serve hot.
Tafta Kofta
(Beef Balls in the Pan)
Common to all Middle East countries
TO SERVE 4
3 slices stale bread
2 cloves crushed garlic
3 tablespoons grated cheese
salt and pepper
chicken fat for frying
1 lb. beef
2 onions, grated
1 teaspoon cayenne pepper
2 eggs
1 tablespoon dill, chopped
1 gill grape juice
Soak bread in grape juice and squeeze dry in hands.
Put meat 3 times through mincer, add bread and put through mincer again. Add
all other ingredients, except chicken fat, and knead for 10 minutes. Wet palms of
hands with leftover grape juice and shape mixture into small balls.
Heat fat to boiling point and put in balls. Reduce heat to low and cook until both
sides are well browned, about 30 minutes for whole operation.
Dawood Basha
1 1/2 lbs. Lean, finely ground meat
1/4 cup Finely chopped onions
10 Whole, peeled onions, medium size
2 cups Tomato juice
1/2 cup Pine nuts
2 tablespoons Flour
3 tablespoons Vegetable oil
Mix ground meat with chopped onions, salt, pepper and flour. Shape into one
inch balls.
Fry meatballs with whole onions and pine nuts, with hot vegetable oil till brown.
Pour over tomato juice with salt and pepper, to taste.
Let Dawood Basha cook on medium heat till done for 30 minutes.
Serve with rice.
Kibbeh
(Stuffed Cracked Wheat Shells)
FOR THE SHELLS
250 g (8 oz) burghul (cracked wheat)
500 g (1 lb) minced beef
1 onion, coarsely chopped
salt and pepper
FOR THE STUFFING
2 Tbs. sunflower oil
2 Tbs. pine-nuts
500 g (1 lb) minced beef
salt and pepper
sunflower oil for deep-frying
To make the shells, soak the cracked wheat for about 20 minutes in water, then
drain. Blend the meat, onion, salt and pepper in a food processor. Then process
again, in batches, with the cracked wheat and continue until the mixture is soft
enough to work like a dough. Knead well by hand
For the stuffing, fry the onion in oil till soft, then add the pine-nuts and fry till
golden. Add the meat, salt and pepper and stir until the meat changes colour.
Wet your hands. Take a small egg-sized portion of the shell mixture and roll into
a ball. Make a hole in the centre with your finger and shape into a thin-walled pot
with a pointed bottom by turning and pressing it in your palm. Place some stuffing
into the hole and pinch the top of the pot together to seal it. Shape the top into a
point. Repeat with the rest of the mixtures, wetting your hands frequently.
Heat the oil. Deep-fry 4 or 5 kibbeh at a time until golden brown and drain on
kitchen paper. Serve hot. Makes 20.
Ground-Meat Kebabs
Kefta Kabab
1 lb. ground lean beef or lamb
1/4 cup chopped fresh parsley
1/4 cup chopped cilantro
1 medium onion, grated
1 tsp. ground cumin
1 tsp. paprika
1 tsp. freshly ground pepper
Salt to taste
Combine all ingredients in a large bowl. Mix well. Let stand 1 hour to blend
flavors. Preheat oven to broil. Or prepare hot coals on barbecue grill. Using about
1/4 cup mixture for eack kebab, mold into a sausage shape around flat metal
skewers. Moistening your hands will help mold the meat mixture onto skewers.
Taper ends of sausage shapes to prevent meat from slipping off skewers during
cooking. Place skewers on broiler rack 4 inches from heat source on grill or over
hot coals. Turn frequently to brown evenly until meat is done as desired, 10 to 15
minutes. Makes 8 to 10 servings.
Kebab with Yogurt

(Kebab Bel Laban)
2 lb ground beef or lamb
1/2 bundle parsley or dill (finely chopped)
1 teaspoon ground cumin
1 cup yogurt
salt
Peel and finely grate the onion; add it to the meat with the parsley, half the salt
and the pepper. With wet hands mix thoroughly and shape into small balls. Heat
the oil in a pan, add the kebab balls and place over a low heat. Cover the pan
and leave for fifteen minutes until the meat juices have reduced, leaving only oil.
Mix the yogurt with the remaining salt and pepper. Arrange the kebabs on a
serving dish, pour yogurt on top and serve hot.
Meatballs in Batter
(Qady Qooda)
3/4 lb ground meat
2 eggs
1 teaspoon crushed garlic
1 tablespoon baking powder
4 tablespoons rice
1 teaspoon yeast
1 teaspoon ground black pepper salt
salt
1 cup of flour
oil for frying
Mix the meat, garlic, rice, black pepper and salt in a bowl. Shape into balls half
the size of an egg; put in a pan with a little water and cook over medium heat
until ready. Mix the flour with the baking powder, yeast, eggs and a little water to
form a dough-like batter. Set aside to rise for at least two hours (Alternative: use
pancake mix to make the batter). Coat the balls in batter; fry in very hot oil and
serve hot. Serves: 3 - 4 persons.
Potato Kebba
1 lb. boiled potatoes
2 eggs
bread crumbs
1 lb. ground beef
1/2 c. almonds
fresh parsley
season to taste
Put meat, minced almonds, parsley on low fire for approx. 20 minutes. Mash
potatoes and add eggs, mix well and add seasonings. Shape the potato mixture
into a ball and stuff with the meat mixture. Dip in bread crumbs and fry in hot oil
on both sides until golden brown. Serve hot.
Moroccan Meat
2 1/2 lbs. Lean veal meat, cut into big chunks
1/2 cup Blanched and halved almonds, fried till brown
5 Boiled, peeled and sliced eggs
Salt, pepper and safron
Few sprigs fresh green corriander
1 tablespoon Ground corriander
Mix meat chunks, 1/4 cup almonds, dashes each of salt, pepper and safron,
onions and green corriander - tied together to make it easier for removing after
cooking.
Add 2 tablespoons shortening and fry till brown. Add water to cover the mixture.
Cover pan and cook over medium heat till meat is tender. Remove the green
corriander and let cook on low heat till liquid is absorbed.
Serve meat mixture and decorate face with sliced eggs and almonds. Serve
aside a bowl of plain yoghurt and green salad.
Leg of Lamb with Yogurt

(Fakhitha Bel Laban)
1 leg of lamb
1 1/2 cups yogurt
2 tablespoons tomato paste
6 cloves crushed garlic (optional)
1 teaspoon each: black pepper, cardamom, cinnamon, cumin, saffron
salt to taste
3 tablespoons mayonnaise
Clean the meat, slash in several places and put in a baking dish. Mix the spices,
salt, garlic, yogurt, tomato paste, mayonnaise and oil. Spread half of the mixture
over the meat. Put the meat back in the dish, cover with foil, and put in the oven
at 350° until the meat is cooked. Just before serving pour the remaining yogurt
mixture on top of the meat.
Cracked Wheat with Lamb and Chick-Peas

1-1/2 lbs. lamb, cut into 2-inch cubes
1 Tbs. lamb fat or peanut oil
1 cup chopped onion
3 Tbs. butter
1 cup burghul or cracked wheat
1 can chick-peas, drained
1. Sprinkle the lamb cubes with salt and pepper and brown on all sides in the
lamb fat or peanut oil. Add the onion and cook briefly, until the onion is light
brown.
2. Add the butter and enough water to cover the lamb. Simmer until the lamb is
almost tender, forty minutes to one hour.
3. Rinse the burghul under cold water and squeeze to remove excess moisture.
Add the burghul to the kettle and cook twenty minutes longer, or until all the liquid
has been absorbed. Add the chick-peas and cook until the peas are heated
through. Serve with yogurt. Serves 4.
Tajen Al Lahm
3 lbs. Fillet lamb meat, cut in 3 inch cubes
2 medium Chopped onions
3 tablespoons Vegetable oil
1 cup Rice
Salt, pepper and cinnamon to taste
1/4 cup Blanched almonds, toasted or fried till brown with butter
1/4 cup Pine nuts, toasted or fried till brown with butter
With 2 tablespoons vegetable oil, fry the meat and onions till brown. Add salt,
pepper and cinnamon to taste. Add water to cover. Cover the pan and let cook
on medium high heat for one hour, till meat is done. You can cut the time in half
by putting it in the pressure cooker.
Drain the meat. Reserve the liquid. Add boiling water to make one cup. Let the
liquid boil. Add salt to taste. Add the rice. Let it boil. Cover the pan and reduce
the heat to low. Put a very thin layer of tin under the pan and keep the rice
cooking for 30 minutes, without opening.
Uncover. Stir all the sides.
Put the rice in a serving dish. Decorate with lamb meat and nuts. Serve with
Yogurt
Rice with Lamb Casserole

(Roz Tajin)
Serve this with plain yogurt or yogurt and cucumber.
1-1/2 lbs. lean lamb, diced
2 medium onions, quartered
1/2 cup butter or olive oil
1 tsp. cinnamon
4 Tbs. pine nuts or chopped almonds
2 Tbs. tomato purée
2 cups long-grain rice, washed and drained
2-1/2 cups boiling water
Preheat the oven to 350° F. Sauté the lamb and onions in the butter or oil in a
heavy frying pan over low heat until the meat is almost tender. Stir in the
cinnamon and nuts and sauté until the nuts are lightly browned. Stir in the tomato
purée, season to taste with salt and pepper, and transfer the mixture to the
bottom of a heavy casserole. Distribute it evenly and spread the rice over the top.
Pour in the boiling water. Cover and transfer to the preheated oven. Bake for 1
hour or until the rice is tender. Place a large serving dish over the top of the
casserole and invert the contents of the dish. Serves 6.
Variation: Add 1 Tbs. fresh chopped mint or 1 tsp. dried mint to the pan with the
tomato purée. Fifteen minutes before the end of the baking period sprinkle grated
cheese over the contents of the casserole and continue baking.
Seleq
Lamb with Rice Cooked in Milk
Here is a popular Saudi Arabian specialty which is similar to a medieval al-
Baghdadi dish.
This makes rather a large quantity suitable for a party. Reduce it by half to serve
6 people.
1 large leg of lamb
4 cups milk
4 cups long-grain rice
12 - 16 T. butter, melted
Simmer the lamb whole or cut into pieces for 2 hours, or until tender, together
with the chopped onions and water to cover, seasoned to taste with salt and
pepper. When cooked, remove the meat and keep warm. Add water if necessary
to make the volume of stock up to 6 cups. Add the milk and bring to the boil.
Then add the rice and cook very gently, covered, until it is so soft it is almost a
purée. Adjust seasoning.
Serve in a large tray with melted butter poured over the rice and the pieces of
meat arranged on top. This dish is served with a cucumber, lettuce, and tomato
salad. Some people like to accompany it with clear, pure honey, to be stirred into
each portion separately.
Eggplant and Lamb Stew
An excellent and economical dish to serve guests since it can be prepared in
advance.
2 lbs. lamb neck or shoulder, cut 3/4" thick (or 1 lb. lamb, cubed)
3 Tbs. olive oil
1/2 cup chopped onion
1 8-oz can tomato sauce
1/4 tsp. dried oregano
Dash of pepper
2 tsp. flour
1/2 tsp. salt
1 clove garlic, finely chopped
1 cup water
1/2 tsp. salt
1 medium eggplant, peeled, in 1-inch cubes
Coat meat with seasoned flour and brown in hot olive oil on all sides. Remove
meat. Add onions and garlic and fry until soft. Add tomato sauce, water, and
seasonings. Cover and simmer 1-1/2 hours, turning meat occasionally.
Remove bones from meat, if desired and add cubed eggplant. Simmer one hour
longer, or until eggplant and meat are tender. Serve hot with rice and salad.
Eggplant and Lamb with Yogurt

A very attractive main dish that is often enjoyed by people who "don't like foreign
food".
1 eggplant, peeled, sliced 1/2-inch thick
3 cloves crushed garlic, fried
1/4 cup chopped parsley
1 lb. lean lamb, finely chopped
1 tsp. salt
3 Tbs. pine nuts, lightly sautéed
1 cup yogurt
Fry lamb until golden. Put it in a 12"x8" baking pan, cover with water, season and
simmer until water has nearly evaporated.
Fry eggplant slices in oil or shortening and drain. Or brush them with oil and broil
until browned.
Put the eggplant slices on top of the meat and keep warm in 350° oven 5-10
minutes while you mix the fried garlic and pine nuts with the yogurt. Spread the
yogurt sauce over the eggplant and decorate with parsley. Serve at once with
rice.
Blehat Lahma
Lamb Loaves with Apricots and Egg
2 lbs. ground lamb shoulder
12 dried apricots, coarsely chopped, soaked in hot water for 5 minutes,
drained
1/4 cup pine nuts
1 tsp. each ground cinnamon and ground allspice
2 hard-cooked eggs, with shells removed
1 cup tomato paste, canned
1 cup water
Equipment: Medium-size mixing bowl, clean hands or wooden mixing spoon,
lightly greased or nonstick 9- x 13-inch baking pan.
Preheat oven to 350 ° F.
1. Put lamb, apricots, onion, pine nuts, cinnamon, allspice, and salt and pepper
to taste in mixing bowl. Mix well, using clean hand or wooden spoon.
2. Divide the mixture in half and shape each half into a loaf around an egg. Put
the loaves side-by-side in the baking pan.
3. Mix tomato paste with water and pour over the loaves. put loaves in oven and
bake for about 45 minutes or until meat is cooked. Baste frequently with the
tomato sauce to keep loaves moist.
To serve the loaves, cool to room temperature and cut into thick slices. Blehat
lahma makes an excellent filling for sandwiches. Serves 6 to 8.
Moarraq
Saudi Arabia
TO SERVE 6
1 lb. lamb, diced
1 clove crushed garlic
3 tablespoons parsley, chopped
2 teaspoons cayenne pepper
7 oz. Patna rice
3/4 pint boiling water
1 red pepper, finely chopped
1 teaspoon salt
3 shallots, finely chopped
6 black olives
Heat the oil and cook the shallots for 3 minutes. Add the garlic, meat, red pepper
and season and cook for a further 5 minutes, stirring frequently to prevent
sticking. Add boiling water, cover and cook for 2 hours over very moderate heat.
Add washed rice and olives and cook for another 15 to 20 minutes until liquid is
absorbed.
Stir in the parsley at last minute and serve hot.
Shish Kabab
2 lb. leg of lamb
1 Tbs. olive oil
Juice of 1/2 lemon
Salt and pepper
1 medium onion, sliced
3 medium tomatoes, sliced
Bay leaves
Green pepper (optional)
Eggplant (optional)
Cut the meat into 1-inch cubes. Mix olive oil and lemon juice and rub into meat.
Place in dish, sprinkle with salt and pepper, and cover with slices of onion and
tomatoes and a few bay leaves. Place in refrigerator for 4 or 5 hours.
Arrange meat on skewers with tomatoes and onions, alternating. Add an
occasional bay leaf. Broil over charcoal, but may also be done over an open
wood fire or in an oven broiler. Green pepper and eggplant may also be inserted
on skewers
Lamb Kebabs
MARINADE
5 ml. (1 tsp.) garlic, crushed or finely chopped
10 ml. (2 tsp.) fresh ginger, finely chopped
30 ml. (2 Tbs.) lemon juice
60 ml. (1/4 cup) peanut or vegetable oil
2.5 ml. (1/2 tsp.) ground turmeric
2.5 ml. (1/2 tsp.) ground coriander
2.5 ml. (1/2 tsp.) ground cumin
.5 ml. (1/8 tsp.) ground cayenne pepper
30 ml. (2 Tbs.) grated onion
KEBABS
1 kg. (2 lbs.) lean lamb, cut into cubes
2 medium onions, cut into large chunks
2 medium bell peppers, cut into large chunks
2 medium tomatoes, cut into large wedges
Mix marinade ingredients in a large bowl. Add lamb cubes and marinate for 1
hour.
Preheat broiler or light the barbecue.
Divide the meat and vegetables evenly into 4 parts, and skewer the pieces,
alternating meat and vegetables, on 4 skewers. Place skewers 4 to 5 inches from
flame. Grill, turning to cook evenly, for approximately 10 minutes.
Serve with rice and cucumber sauce. Serves 4.
SAUCES
Falafel Hot Sauce
About 2 cups canned tomatoes
Juice of 1 lemon
3 cloves garlic, put through a garlic press
1 Tbs. finely chopped parsley
1 tsp. brown sugar
Chili sauce to taste (1/2 tsp. makes a mild sauce; 1 tsp., a hot one)
Salt to taste
Put all the ingredients into a small, heavy pan, bring to the boil, and simmer
uncovered until the tomatoes break up (about 30 minutes). Adjust the seasoning
and allow to cool. Makes 2 cups.
Herb Dressing
Common to all Middle East countries
1 gill yoghurt
1 tablespoon parsley, finely chopped
1 tablespoon lemon juice
1 tablespoon grated horseradish
1/2 teaspoon salt
6 celery leaves, finely chopped
1/2 tablespoon chives, chopped
1 tablespoon orange juice
1 tablespoon paprika pepper
1 tablespoon mint, finely chopped
Beat yoghurt a few times and add lemon and orange juice. Stir well, then add all
other ingredients. Whisk for 5 minutes before serving.
Saudi Herbed Salsa

(Salsa -or- Dukoos)
The light, bracing combination of cilantro and aromatic green chilis is surprisingly
similar to the salsa (sometimes labeled pico de gallo in the States) that sits on
the table of nearly every Mexican restaurant. Some Saudis call it dakoos or
salata har (spicy salad), but my Jeddah friends just refer to it as salsa. It's
wonderful with every sort of food, but absolutely essential when fish or rice is
served. The quantities given below are sufficient for a relish, but you'll want to
prepare a double recipe if this salsa is to be served as a salad.
2 large ripe tomatoes, chopped
1 or 2 serrano chilis, seeded and minced
5 green onions, chopped
3/4 cup minced cilantro
2 tbsp. olive oil (optional)
2 tbsp. lemon juice
salt
1. Combine all ingredients.
Variation :
Sauté the onions in the oil, stir in the remaining ingredients, and simmer for 5-10
minutes.
Cucumber Sauce
350 grams (3/4 lb.) cucumber, coarsely grated

4 ml. (3/4 tsp.) whole cumin seeds
10 ml. (2 tsp.) green chili peppers, seeded and chopped (optional)
250 ml. (1 cup) plain yogurt
5 ml. (1 tsp.) olive oil
2.5 ml. (1/2 tsp.) garlic, crushed or finely chopped
salt to taste
Toast cumin seeds in small heavy skillet until browned. Do not burn. When they
start to crackle, remove from heat, shaking skillet. Combine all ingredients. Blend
well and chill for one hour.
Taratoor
(Sesame Sauce)
1 cup canned sesame tahini (paste)
3 cloves garlic, put through a press or finely minced
1/2 cup lemon juice
1 tsp. salt
3/4 cup ice water
Put the tahini and garlic in a bowl, and using a whisk or electric beater, mix well.
Still beating, add the lemon juice, salt, and 1/2 cup of the water. Continue
beating, and add 1 tablespoon of the remaining water at a time, until the mixture
is the consistency of thick mayonnaise. It may not be necessary to add all the
water, or it may take a little more, to achieve the proper consistency. Store
refridgerated in a jar, and use as directed in other recipes.
Makes about 1-1/2 cups.
Homemade Tahini
(Sesame Seed Paste)
While Tahini is readily available in health food stores, Middle Eastern groceries,
and even most supermarkets today, it is also very easy to make your own.
4 cups sesame seeds
1/4 to 1/2 cup vegetable oil
1. Preheat the oven to 350° F.
2. Spread the sesame seeds on a shallow baking tray and bake, shaking
frequently, until fragrant, 8 to 10 minutes. Do not brown. Cool.
3. Put the sesame seeds in a blender or food processor fitted with the metal
blade. Add the vegetable oil. Process to a smooth paste, about 5 minutes.
Add more oil if necessary, to bring the paste to a thick pouring
consistency. Tahini will keep stored in a tightly covered jar in the
refrigerator for several months.
Makes 3 cups.
Leban Sauce
3 cups homemade yogurt or yogurt from the market
2 Tbs. cornstarch
1 large clove garlic, peeled and crushed
salt to taste
Heat the yogurt in a 2-quart saucepan over low flame, always stirring in the same
direction, using a wire whisk, until smoooth. Keep stirring for 5 minutes or more.
Place a couple of tablespoons of the yogurt in a glass, and dissolve 2
tablespoons of cornstarch in it. Add the mixture back to the yogurt. Keep stirring.
Add the garlic and salt to taste. You may sauté the garlic first for slightly more
flavor. Serve over stuffed squash or any stuffed vegetable.
DESERTS
Banana Loaf
Palestine
3 oz. butter
8 oz. self-raising flour
3 egg yolks
few drops banana essence
3 oz. soft brown sugar
1 gill milk
3 egg whites
3 large bananas
Cream the butter and sugar, beat egg yolks for 5 minutes and add to the butter
mixture. Add milk and then the flour. Stir well and add the bananas, mashed and
banana essence. Beat egg whites stiffly and fold in.
Bake at 350° F. - Regulo 3, for 1 hour and serve cold, sliced and spread with a
little butter.
Carob Date Loaf

1 cup pitted dates, cut up
1-1/2 t. baking soda
1/2 t. salt
1/4 cup carob powder
3 T. safflower shortening
3/4 cup, plus 1 T., boiling water
1 t. orange blossom water or vanilla extract
3/4 cup honey (warmed to pouring consistency)
1-1/4 cups whole wheat flour
Place the dates, baking soda, salt, and carob powder in a mixing bowl. Toss
lightly with a fork. Add the shortening and boiling water, but do not stir. Let stand
20 minutes.
Preheat the oven to 350°.
Combine the eggs and orange blossom water or vanilla. Add the honey and flour,
stirring until well blended. Add the date mixture, stirring just to blend. Pour into a
well-greased 9- by 5-inch loaf pan. Bake 45 minutes, or until toothpick inserted
comes out clean. Let cool before removing from pan. Serve plain or top each
slice with plain yogurt sweetened with a little honey.
VARIATION:
Replace carob powder with 3/4 cup chopped walnuts. Decrease the amount of
boiling water by 1 tablespoon and replace honey with 1 cup sugar.
Yeild: 1 loaf or 16 slices.
Tatly
(Custard)
10 cups milk
1 t. banana essence
6 T. custard powder
1/2 cup water
10 T. sugar
Pour the milk into a pan, add the sugar and bring to a boil. Mix the custard with
the water and add the banana essence. Pour the custard into the boiling milk,
stirring constantly; let it simmer for ten minutes.
Figs in Syrup
1/2 lemon
Water
1/4 cup sugar
2 Tbs. honey
1 whole clove
18 walnut halves
18 fresh figs or one 17-ounce jar whole figs, drained
1/2 cup plain yogurt
1/4 tsp. vanilla
Chopped walnuts
With vegetable peeler, cut a thin strip of peel about 2 inches long from lemon.
Set aside. Squeeze juice from lemon; add water to measure 1/2 cup. In a small
saucepan combine lemon peel strip, lemon juice mixture, sugar, honey, and
clove. Bring to boiling; reduce heat. Cook and stir till syrup is thickened and
bubbly. Remove from heat; discard clove and lemon peel. Cool slightly.
Insert one walnut half into each fig. Place stuffed figs in individual dessert dishes.
Stir together cooled syrup, yogurt, and vanilla. Spoon yogurt mixture over figs.
Cover and chill till serving time. Sprinkle each serving with chopped walnuts.
Makes 6 servings
Halva
Almond Dessert
1 cup sugar
1 cup honey
2 cups water
1/2 tsp. cinnamon
1/4 lb. (1 stick) butter
1/2 cup finely ground almonds
1 cup raw cream of wheat
Combine the sugar, honey, water, and cinnamon in a saucepan. Bring to a boil
and cook over low heat 20 minutes. While the syrup is cooking, melt the butter in
a skillet; add the almonds and cream of wheat. Cook over low heat, stirring
steadily, until browned.
Add to the syrup (after syrup has cooked 20 minutes), mix well, cover, and cook
15 minutes, stirring occasionally. pour into a buttered 8-by-10-inch buttered
shallow pan. Cool. Cut into squares and sprinkle with confectioners' sugar or
cinnamon.
Makes 20 2-inch squares.
Umm Ali
("Mother of Ali")
10oz cooked puff pastry
1/4-1/2 cup pistachio nuts, chopped
1/4-1/2 cup flaked almonds, toasted
1 cup milk
3/4 cup sugar
a pinch of cinnamon
1 egg, beaten
2 teaspoons rose water
1 cup light cream
Grease a round, glass baking dish, and preheat the oven to 375° F. Crumble the
pastry into the dish and mix with the nuts and lemon juice.
Heat the milk, sugar and cinnamon to just below the boiling point, then slowly
add the beaten egg. Pour this over the pastry mixture in the dish, and sprinkle
with rose water. Top with the cream and bake for about 30 minutes, until golden.
Serves 6.
Egyptian Sweet Couscous Dessert

Among the variations of couscous this recipe from Egypt is unrivaled for the
sweet-toothed palate. Serve with a cold glass of milk or a demitasse of heavy
Arabic coffee.
Follow basic directions for steaming couscous, using:
1 cup couscous
2 cups fruit juice
2 Tbs. rose water
After first steaming, rub well into grains:
3 Tbs. melted sweet butter
After second steaming combine couscous with:
4 Tbs. melted sweet butter
1/4 cup each finely ground blanched almonds and pistachio nuts
Mound on serving platter and sprinkle with mixture of:
1/2 cup powdered sugar
1/2 to 1 Tbs. cinnamon
Surround with:
1 cup kufeta (candy-coated almonds)
Sprinkle with:
1/2 cup pomegranate seeds if in season
Serves 6.
Deluxe Baklava
Medium Syrup (recipe follows)

4 cups finely chopped walnuts (about 1-1/4 lbs.)
1 Tbs. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/4 cup sugar
40 filo pastry sheets (about 2 lbs.)
1-1/2 cups unsalted butter, clarified, or margarine, melted
Prepare Medium Syrup. Set aside to cool. Preheat oven to 350F (175C). Lightly
butter a 13" x 9" baking pan. Set aside. In a medium bowl, combine walnuts,
cinnamon, allspice, nutmeg, cloves and sugar. Set aside. Stack filo pastry sheets
on a flat surface. Trim to fit pan. Cover with plastic wrap to prevent drying out.
Layer 12 filo sheets in baking pan, brushing each sheet with clarified butter or
melted margarine. Spread 1 cup nut mixture over layered filo sheets. Top with 8
more filo sheets, brushing each with butter or margarine. Spread with 1 cup nut
mixture. Layer 8 more filo sheets, brushing each with butter or margarine. Spread
with remaining nut mixture. Top with 12 remaining filo sheets, brushing each with
butter or margarine. Brush top sheet with remaining butter or margarine. Cutting
all the way through pastry, cut into 1-inch diamond shapes without removing from
pan. Bake 30 minutes. Reduce heat to 200F (95C). Bake 30 minutes longer.
Pour cooled syrup over warm pastry. Let stand several hours before serving.
Makes about 110 pieces.
MEDIUM SYRUP
3 cups sugar
1-1/2 cups water
2 Tbs. lemon juice
Combine all ingredients in a large, heavy saucepan. Bring to a boil, stirring
frequently. Reduce heat. Once mixture boils and sugar is dissolved, do not stir or
syrup may cloud or crystallize. Cook, uncovered, over medium-low heat until a
candy thermometer registers 212 to 218F (100 to 102C). At this temperature,
syrup dropped from a cold metal spoon will fall in a sheet. Remove from heat.
Cool. Use immediately or refrigerate in a plastic container with lid. May be
refrigerated up to 1 month. Makes about 2 cups.
Boughasha
("Cigar" Pastries with Walnut Filling)
3 oz. Shelled walnuts, finely chopped
1 1/2 tablespoons Sugar
1/2 lb. Butter, cut into bits and clarified
14 sheets Phyllo pastry, each about 14 inches long and 12, thoroughly
defrosted if frozen
Stir the chopped walnuts and the 1 1/2 tablespoons of sugar in a small bowl and
set the mixture aside.
Preheat the oven to Mark 6:400 degrees F. Grease 2 baking sheets with 1 oz. of
the butter, using a pastry brush.
Assemble each "cigar" in the following way: Brush one sheet of phyllo evenly
with 3/4 teaspoon of the butter. Fold the sheet in half crosswise to make a two-
layered rectangle about 12 inches long and 7 inches wide. Brush the top with
about 1/2 teaspoon of the butter. Make a 1-inch-wide fold on the closed side of
the pastry and brush the fold lightly with butter. Sprinkle a teaspoon or so of the
walnut mixture in an even row along its length, and roll the phyllo into a tight
cylinder, about 1 inch in diameter.
Assemble the remaining sheets of phyllo in the same way. Gently transfer the
rolls to the baking sheet, and brush the tops lightly with the rest of the butter.
Bake in the top part of the oven for about 20 minutes, until the rolls are crisp and
a delicate golden brown. Then slide them carefully onto a large serving dish.
SYRUP
1 1/4 lb. Sugar
1/2 pint Water
2 1/2 teaspoons Fresh lemon juice
1 teaspoon Rose-water
Meanwhile, make the syrup. Bring the sugar, water and lemon juice to the boil
over high heat in a small, heavy saucepan, stirring until the sugar dissolves.
Cook briskly, undisturbed, until the syrup reaches a temperature of 220 degrees
F on a sugar-boiling thermometer, or a small bit dripped into iced water
immediately forms a coarse thread. Add the rose-water and pour the syrup into a
heatproof bowl or jug, and let it cool to lukewarm.
To serve, cut the rolls into 2-inch lengths and arrange them attractively on a
serving plate. Moisten the warm pastry with a little syrup and serve the rest
separately in a small jug.
Makes 7 dozen.
Almond Pancakes
(Lahooh Bel Loaz)
4 cups flour
1/2 teaspoon yeast
1 cup milk
water
2 eggs
1 cup confectioner's sugar
1 tablespoon ground cardamom
1 teaspoon baking powder
2 cups almonds, roasted and ground
Put the flour in a bowl, add the milk, eggs, baking powder, yeast and water; mix
together to form a batter; set aside to rise. Grease a frying pan with a little oil,
pour into the pan half a ladle of batter. Spread the batter quickly into a thin
pancake and fry over medium heat until the top bubbles, then turn over and
brown the other side. Repeat using all batter. Mix the sugar, cardamom and
almonds together. Stuff each pancake with the mixture; roll into finger shapes,
and arrange on a serving dish; sprinkle with some ground almonds. Serves 10-12
persons.
Semolina Cake
(Basbousa)
1/2 cup unsalted butter, melted
1 cup superfine sugar
2 small eggs
2 cups fine yellow semolina
1 tsp. baking powder
1/2 tsp. baking soda
Blanched split almonds
Syrup (recipe follows)
Cream the butter and the sugar and then beat in the eggs. Stir in a 1/2 cup water.
Sift together the semolina, baking powder, and soda, and stir into the butter
mixture to form a smooth batter. Preheat the oven to 350 ° F. Lightly grease an
8-by-12-inch cake pan and pour in the batter. Spread it evenly with the back of a
spoon and then score across the top of the cake parallel lines going from the
bottom left corner to the top right and vice versa, to form diamond shapes. Place
an almond in the center of each diamond. Bake in the preheated oven for 35-40
minutes, when the cake should be firm and lightly browned. Prepare the syrup as
described below and pour it, spoonfuls at a time, over the hot cake. Stop when
the cake will not absorb any more and set the cake aside to cool before serving.
SYRUP
2-1/4 cups sugar
Juice of 1 lemon
Over a medium heat dissolve the sugar in 1-1/2 cups water, add the lemon juice
and bring to the boil. Reduce heat and gently boil the syrup for 10 minutes.
"Caliph's Delight"
2 cups water
juice of 1 lemon
1 cup (white) sugar
1 stick butter
1/4 cup pine nuts
3/4 cup semolina
ground cinnamon
heavy cream (whipped)
Combine the water, lemon juice and sugar in a saucepan, bring to the boil and
simmer for 15 minutes.
In a large skillet, melt the butter and lightly sauté the pine nuts. Add the semolina
and cook on a low heat until the semolina turns light brown, about 5 minutes.
Remove from the heat and stir in the syrup. Return to a low heat, stir well and
cook for a further 5 minutes. Transfer the mixture to a serving dish and serve
sprinkled with cinnamon and heavy cream. It may also be eaten cold.
Serves 6.
Almond Paste
(Dhaw'k Allawz)
Used to fill dates, pastries and cookies.

1 cup blanched almonds
1-1/2 cups powdered sugar
1 large egg white
2 tsp. almond extract
2 or 3 drops rose water
Preheat oven to 300F (150C). Spread almonds on a baking sheet. Bake 10 to 15
minutes or until almonds appear oily but not browned. Cool slightly. Place
almonds in blender or food processor. Process until ground. Add powdered
sugar, egg white and almond extract. Process until a paste is formed. Add rose
water. Process a few seconds longer. Scrape side of container with a rubber
spatula. Turn paste into a plastic or glass container. Cover and refridgerate 4
days to blend flavors. May be stored up to 4 months. Makes 1 cup.
Date Rolls
1 cup plus 2 tablespoons all-purpose flour
1 stick less 1 tablespoon sweet butter, softened
1 tablespoon powdered sugar
1 tablespoon oil
2 tablespoons milk
FILLING :
2 tablespoons butter
2 tablespoons water
1 1/2 cups dates, pitted and chopped
Make the filling first. Melt the butter together with the water in a saucepan, then
add the chopped dates. Cook on a low heat, stirring the dates and pressing down
until they become a soft paste. Remove and cool.
To make the dough, sift the flour into a mixing bowl. Cut the soft butter into small
pieces and work it into the flour with your fingers. Add the sugar and mix in
thoroughly. Make a well in the center, pour in the oil and milk, then continue to
knead the dough until pieces flake off the sides of the bowl. Knead a further 10
minutes, then roll into a ball and chill.
Now preheat the oven to 350° F and grease a large baking tray. Remove the
dough from the refridgerator and divide into three portions. Knead each well.
On a floured board roll out and flatten a ball of dough. Cut into a neat rectangle
shape. Spread one-third of the date mixture thinly over the top. Roll the rectangle
into a roll and continue to roll backwards and forwards until it grows longer and
thinner. Slice this into flat, diagonal sections, about 1 1/2 inches thick. Repeat
this process using the remaining balls of dough.
Place all slices side by side on the greased baking sheet and prick the tops
lightly with a fork. Bake for 25-30 minutes in the pre-heated oven until slightly
colored (if you overcook them, become hard). Allow to cool, then dust with
powdered sugar.
Makes about 24 rolls.
Date and Nut Sweets

These are very sweet and filling, but two or three with coffee at the end of a meal
are a great treat for the sweet-toothed.
1 cup almonds, blanched and chopped
1 cup walnuts or hazelnuts, chopped
1 cup dates, fresh or dried, finely chopped
confectioners' sugar
Combine the almonds, walnuts or hazelnuts, and dates and mix them together as
best you can (the dates get very sticky). Dust a work surface and rolling pin with
confectioners' sugar and roll out the mixture into an approximate sqaure 1/2 inch
thick. Cut this into 1-inch squares and roll the squares in sugar. Arrange the
sweets on a plate and serve. Serves 6 as a dessert.
Dates with Sesame Seeds

(Tumr Bel Simsim)
2 lbs. soft dates
1/4 cup corn oil
1/2 lb. almonds
1 tablespoon ground cardamom seeds
1 cup sesame seeds
Blanch, skin and split the almonds in two. Fry them in oil until golden brown.
Remove, drain and spread out on a paper towel. Brown the sesame seeds in a
pan without oil, until golden, stirring constantly. Spread sesame seeds on a tray.
Remove the seeds from the dates and mix into the cardamom seeds to form a
dough; take pieces the size of a date and stuff with a piece of almond. Close and
mold into a finger shape. Roll in the sesame seeds and arrange on a serving
dish. Serves 8-10 persons.
Coconut Dates
(Tumr Bel Nargine)
1 1/2 lb soft dates (for mixing)
1/2 teaspoon cardamom
2 cups grated coconut
6 tablespoons of butter
3/4 lb almonds
1/2 cup water
Blanch, peel and then fry the almonds in oil until golden brown, place on paper
towels to drain. In a pan, melt the butter, add pitted dates and stir well over low
heat; dates should not stick to the sides of the pan. Remove from stove top; add
the cardamom and leave to cool. Take small piece of date dough, place an
almond in the center and roll into a finger shape. Repeat using all of the date
dough. Roll each date finger in the coconut and arrange on a serving dish.
Serves: 8 - 10 persons.
Dip for Dates

(Haysa Al-Tumreya)
12 tablespoons flour
9 tablespoons shortening or corn oil
Put the flour and shortening in a deep pan, place over a low heat and stir
constantly until the flour is brown. Remove from stove top and put in a serving
dish. Eat Haysa with dates while very hot. Serves: 6 - 8 persons.
Sesame Seed Cookies

(Barazeh)
Syria, Arab States
Famous throughout the Middle East, these thin, dry cookies with a topping of
golden sesame seeds are among my favorites.
1/2 cup sesame seeds
1 tbsp. honey
1 tbsp. water
2-1/2 cups flour, sifted
1/2 tsp. baking powder
3/4 cup sugar
3/4 cup unsalted butter, softened
2/3 cup water
2 tbsp. coarsely chopped pistachios (optional)
1. Scatter the sesame seeds on a baking sheet and toast in a 350-degree
oven until a light golden brown.
2. Combine the honey with the (1 tbsp.) water and use to moisten the
sesame seeds. Spread in a saucer.
3. Stir together the flour, baking powder, and sugar.
4. Cut in the butter, as if you were making pie crust dough. Gradually add the
(2/3 cup) water until the dough is smooth.
5. Form balls of dough the size of walnuts and dip one side of each ball into
the sesame seed mixture to coat. The bottom side may be very lightly
touched to the pistachios. Place on greased baking sheets, sesame side
up.
6. Bake at 350° for 15-20 minutes, until golden brown.
Mamool Cookies
2 cups all-purpose flour
1/2 cup quick-cooking farina
Dash ground cloves
1 cup butter or margarine, softened
2 Tbs. water
1/4 tsp. orange blossom water
1/4 cup chopped walnuts (or pistachios, almonds or dates)
1 Tbs. sugar
Powdered sugar
Stir together flour, farina, nutmeg and cloves. In large mixer bowl, beat butter or
margarine on medium speed of electric mixer for 30 seconds. Add half of the
flour mixture to butter; beat on low speed of electric mixer till well mixed. Add
remaining flour mixture, water, and orange blossom water alternately to beaten
mixture; beat till mixture is well mixed. Divide dough into 12 pieces.
On a lightly floured surface, pat each piece to a circle 2-1/2 inches in diameter.
Combine walnuts and sugar. Place about 1 teaspoon of the nut mixture in center
of each circle. Fold over and press edges together to seal. Place on an
ungreased cookie sheet. Bake in a 350° oven for 30 to 35 minutes or till done.
Cool on wire rack for 10 minutes. Roll in powdered sugar. Makes 12.
Pistachio Date Crescents
1/2 cup sweet butter or safflower margarine, softened
1/2 cup sugar
2 egg yolks
2 T. orange flower water or 1 T. vanilla
1-1/2 cups sifted unbleached white flour
1/2 cup chopped dates
1/2 cup ground pistachio nuts
Sifted confectioners' sugar - optional
Preheat the oven to 400°. Adjust rack to middle.
Cream together the butter, sugar, egg yolks, and orange flower water (if using an
electric mixer beat at speed #2). Beat in the flour. Fold in dates and nuts by
hand. Be sure ingredients are thoroughly blended.
Roll 1 teaspoon of cookie mixture at a time between the palms of your hands.
Shape into crescents. Place on a greased baking sheet. Bake 10 to 12 minutes
or until crescents are lightly browned at the edges. When cool, dust with
confectioners' sugar.
Yield: 50 dainty cookies.
Almond Cookies
(Ghorayebah)
1 cup butter, softened
3-1/2 cups plain flour
3 cups confectioners' sugar
1/2 tsp. almond extract
40 whole blanched almonds
Cream the butter and sift together the flour and sugar. Fold the mixture into the
butter and stir in the almond extract. Knead gently and set to chill in the
refrigerator for 30 minutes. Pinch off lumps of dough about 1 inch in diameter and
roll them into balls. Flatten them slightly and press a whole almond into the top of
each one. Preheat the oven to 350° F and bake the cookies on an ungreased
baking sheet for 15 minutes or until they just start to color golden. Cool and then
store in an airtight container. Makes about 40 cookies.
Variation: Up to half the flour may be replaced by ground almonds.
Lemon Granita - / A Sorbet

3-3/4 cups water
1-1/4 cups sugar
1 T. orange blossom water
1-1/4 cups lemon juice
Boil water and sugar together for a few minutes, stirring until the sugar has
dissolved. Cool and add orange blossom water and lemon juice. Stir well and
pour into a mold or refrigerator trays. Cover with foil and place in the freezing
compartment of the refrigerator, set at the lowest setting. As the ice freezes a
little, beat lightly with a fork without removing it from the trays to reduce the size
of the crystals. Repeat a few times at 1/2-hour intervals. Transfer from the
freezer to another part of the refrigerator about 20 minutes before serving. Serve,
if you like, in scooped-out lemon halves.
Khoshaf
Dried Fruit Salad
A great Middle Eastern favorite in which the fruit is not stewed but macerated. A
superb dessert. Various dried fruits may be used, but purists feel that only
apricots and raisins should go into this classic dish, together with the nuts and
almonds.
1 lb. dried apricots
1/2 lb. prunes
1/4 lb. raisins
1/4 lb. blanched almonds, halved
1/3 cup pistachio nuts or pine nuts
Sugar
1 T. rose water
1 T. orange blossom water
Wash the fruits if necessary and put them all in a large bowl. Mix with the nuts
and cover with water. Add sugar to taste (from 1/2 - 1 cup is usual), and sprinkle
with rose water and orange blossom water. Let the fruits soak for at least 48
hours. The syrup becomes rich with the juices of the fruit and acquires a beautiful
golden color.
A less common variation is to add 1/4 lb. each of dried figs and peaches, and a
few fresh pomegranate seeds when these are available. Their luminosity brings
out the rich orange, mauve, and brown of the fruit, and the white and green of the
nuts. Some people dissolve amardine (sheets of dried compressed apricot) in the
water to thicken and enrich it.
Sesame Candy
3 cups honey
2 cups sesame seeds
peanut oil
In a deep, medium-size saucepan slowly heat honey over medium-low heat,
using a heat diffuser, to the hard-crack stage (about 305 to 310° on a candy
thermometer). Stir down often to prevent boiling over, about 45 minutes. Stir in
sesame seeds. Set aside for a few minutes to cool slightly.
Lightly grease a 9x13-inch baking sheet with peanut oil. Do not use waxed paper.
Pour honey mixture onto it. Set baking sheet on a cooling rack. When cooled, but
not hard, score into diamond shapes. When cooled completely, remove candy
and separate into pieces.
WARNING: Be sure to alert friends and family to the danger of burning
themselves on the extremely hot carmelized sugar.
Haselnut Sweet
1 kilo Roasted haselnut
Sugar syrup
Mix 2 cups sugar with one cup water and one teaspoon lemon juice.
Boil the mixture till it thickens and sticks on the back of the spoon (or, when you
drop a small amount of the syrup in cold water, it forms a firm ball).
Put the haselnuts over the syrup and stir for five minutes on low heat.
Grease an 8 inch square pan with butter.
Pour the haselnut mixture in it and leave it to cool for 10 minutes.
Cut the sweet into one inch square pieces and offer them with a cup of hot
coffee.
Sweet Syrup for Middle Eastern Pastries

(Sheerah)
Iraq, Saudi Arabia, Gulf States
The general rule for syrup is to pour hot syrup over cold (or room temperature)
pastries and to serve cold syrup over hot pastries.
In some areas, eating syrup and honey is superstitiously believed to ward off the
djinn (evil spirits) and to make life sweeter.
3 cups sugar
1-1/2 cups water
1 lemon
1 tbsp. orange-blossom water or rosewater
1. Boil the sugar with the water until dissolved and viscous, about 10
minutes.
2. Stir in the remaining ingredients and remove from the heat.
Sweet Dumplings
(Looqemat)
3 cups white flour
2 teaspoons yeast with a pinch of sugar
2/3 cup yogurt
1/2 cup warm water water
oil for frying
1/2 bundle chopped parsley
1 teaspoon mixed spices
oil for frying
salt
Add to flour a little salt, water and the yogurt, and mix to a thick batter. Leave
aside for six (6) hours. Mix the yeast with the sugar and warm water, leave to
ferment. Add the yeast to the batter and mix until batter peaks; leave aside for a
further three hours.
METHOD OF FRYING :
Heat the oil. Shape batter into little balls, and put them a few at a time in the hot
deep oil and fry until golden brown. Dumplings should be entirely covered with oil
during frying. Take great care as the oil will splash during the course of frying.
When frying is complete soak the dumplings in syrup and serve hot.
Syrup for Dumplings

(Aml Al Sheera)
2 cups sugar
1 cup water
1 tablespoon rose water
juice of half a lemon
Put the water in a pan with the sugar and place over a medium heat; bring to boil
and allow to boil for ten minutes, removing the froth as it appears. Add the lemon
juice and leave to simmer for ten minutes; add the rose water.
PRESERVES
Wishna
Sour Black Cherry Jam
A magnificent jam and a great Middle Eastern favorite. Serve as a dessert with
thick cream, or plunge a tablespoonful into a glass of iced water, then drink the
syrupy water and eat the fruit left at the bottom.
2 lbs. pitted sour or morello cherries (pitted weight)
4-5 cups sugar, or to taste
Juice of 1/2 lemon (optional)
Layer the pitted cherries and sugar in a large glass or earthenware bowl, and
leave them to macerate overnight. The following day, pour the cherries and juice
into a large pan and bring to the boil very slowly, stirring frequently to prevent
them from burning. Let the cherries simmer in their own juice for about 1/2 hour,
or until very soft, adding a little water only if necessary. If the syrup is still too thin
at the end of the cooking time, remove the cherries carefully to glass jars with a
flat perforated spoon and simmer the syrup for a few minutes longer until it coats
the back of a spoon. The juice of 1/2 lemon is sometimes added during the
cooking.
Pour into clean, heated glass jars and close as usual.
If sour cherries are not available, you can make a very good, though not, to my
taste, as wonderful, jam with ordinary sweet cherries. Dried sour cherries,
available in some Greek groceries, also make an excellent jam. Soak them in
enough cold water to cover for at least 24 hours. Drain and pit them. Then drop
them into a boiling syrup made by simmering 4 cups sugar with 3-3/4 cups water
and a little lemon juice for a few minutes. Simmer gently until the cherries are
soft, stirring frequently with a wooden spoon to prevent them from burning. Lift
the cherries out of the syrup with a flat perforated spoon and pack them into
clean, heated glass jars. Cover with the syrup, which has been simmered for a
few minutes longer to thicken and reduce it. Close up as usual.
Maraba Tamer
(Date Jam)
Makes about 1 quart

1-1/2 cups water
2 cups sugar
10 whole cloves
2 cups finely chopped dates
1/4 cup blanched almonds, finely chopped
1/4 cup walnuts, finely chopped
Bring the water to a boil over medium heat. Add the sugar and cloves and,
stirring all the time, bring the water to a boil again.
Stir in the dates and turn the heat to low; then cook for about 10 minutes or until
a paste is formed. Add the lemon juice, almonds and walnuts; then cook for a few
more minutes. Remove and allow to cool; then store in a glass jar.
Apricot Preserve Compote

(Khushaf Bel Qamareddin)
1/2 roll apricot preserve
1/4 teaspoon ground cardamom
1/2 cup sugar
4 cups water
2 tablespoons cornstarch
Cut the apricot preserve into small pieces and soak with the sugar in the water.
Set aside till dissolved. Put through a fine metal sieve or food blender to liquify.
Put in a pan with the cardamom and bring to a boil. Mix the cornstarch with half a
cup of water and add to the apricot juice stirring constantly, until thick. Pour into
individual pudding dishes, cool, then refrigerate. Serve chilled. Serves 6-8
persons.
BEVERAGES
Arabic Coffee
(Qahwa Arabeya)
3 cups water
3 tbsp. cardamom (coarsely ground)
2 tbsp. of Arabic coffee
1/4 teaspoon saffron (optional)
1 cup sesame seeds
Boil the water in a pot. Add the coffee to the water and bring to a boil over low
heat. Remove from the heat for five minutes to allow the coffee to settle. Put the
cardamom in the pot, strain the coffee into it and add the saffron. Bring back to
boil once and serve. Serves 8-10 persons.
Hot Tea with Cardamom and Cinnamon

Put 2 Tablespoons of black tea leaves into a tea pot that you have just heated by
rinsing it with boiling water. Add 6 cardamom pods and a 2-inch piece of stick
cinnamon. Now pour in 5 cups of water that you have just brought to a rolling boil
(put in 6 cups of you like your tea on the weaker side). Cover the tea pot and let
the tea steep for 4 minutes. Stir the tea.
You may serve this tea with milk and sugar, honey and lemon, or just plain.
Serves 4-6.
Anise Tea
2 cups boiling water
2 tsp. whole anise seeds
2 cups medium-strength tea
Put the anise seeds in boiling water 10 minutes. Strain and add anise water to
the 2 cups hot tea. Serve at once.
Serves 4.
Cinnamon Tea
2 T. tea
1 cinnamon stick
Steep the tea and cinnamon stick in boiling water 5 minutes. Then strain and
serve with lemon wedges.
Serves 4.
Anis-Cinnamon Tea
1 cup water
1 teaspoon aniseed
1 tablespoon honey
Few slivers of blanched almonds, optional
Combine all ingredients, except almonds, in small pan. Bring to boil, lower heat,
simmer 5 minutes. Strain. Serve hot with slivered almonds.
Anis-Ginger Tea
1 cup water
1 teaspoon aniseed
1/4 teaspoon ginger
1 tablespoon honey
Combine ingredients in small pan. Bring to boil, lower heat, simmer for 5 minutes.
Strain. Serve hot in cups.
This tea is often used to comfort sore throats and chest colds.
Mint Tea
1 rounded teaspoon green tea
5 teaspoons sugar (granulated)
12-14 large fresh mint leaves
1 cup water
1 sprig of mint per glass to be served
Mix tea and sugar. Crush mint leaves in water. Bring to boil. Pour over tea and
sugar. Let steep for 5 minutes. Place small sprig of mint in two thick 4-ounce
juice glasses. Strain tea into glasses. Drink while hot.
The man I watched make this tea in Lebanon used one of the small brass
coffeemakers so common in the Middle East. He boiled the mint leaves, tea and
sugar over his charcoal fire. Then he strained this over the sprigs of mint in the
glass. I also watched a man do it this way in Morocco, so if you want to be
authentic, rather than take an American shortcut, that is the method to use.
Moroccan Tea
Rinse a 4-cup teapot with boiling water. Add to the pot:
4 tsp. green tea
1/2 cup sugar
1-1/4 cup firmly packed fresh spearmint leaves (other kinds of mint may
be substituted)
Cover with:
Allow tea to steep at least 3 minutes. Stir slightly and correct for sweetness.
Serve hot in glasses. Serves 6.
Variation: Add fresh orange blossoms to the pot before pouring in the boiling
water.
Rose Petal Tea

Serves 4.
1-1/2 cups rose petals
3 cups water
honey to taste
Choose fresh rose petals. Strip the flower gently under running water then place
the petals in a saucepan. Cover with the water and boil for 5 minutes, or until the
petals become discolored. Strain into teacups and add honey to taste.
Spicy Hot Drink

(Finjan Erfeh)
(Egypt) Finjan Erfeh is traditionally served to visitors who come to see a new
baby.
4 c. water
1 T. whole anise seeds
2 pieces ginger root, bruised
2 whole cloves
2 cinnamon sticks
4 tsp. sugar, or more
4 walnuts or almonds
Boil spices in water until it is dark colored. Put sugar and one nut in each cup.
Serves 4.
Middle Eastern Lemonade
Serves 6.
8 lemons
3/4 cup sugar, or to taste
1 teaspoon orange blossom water, or to taste
generous 1/4 cup freshly chopped mint
water (or seltzer) and ice cubes
Squeeze the juice from the lemons and sweeten to taste with the sugar. Add the
orange blossom water and the mint, and stir or shake well together. Pour a little
into a tall glass and fill with water or soda and ice.
Orange Sharbat
Serves 6.
16 medium oranges
sugar to taste
1 teaspoon orange blossom water
water (or seltzer) and ice cubes
sprigs of fresh mint, to garnish
Squeeze the juice from the oranges and sweeten to taste with the sugar. Add the
orange blossom water and mix well. Serve diluted with ice cold water and
garnished with mint.
Pomegranate Drink
Serves 4 to 6.
3 cups fresh pomegranate juice
1/2 cup fresh lemon juice
1 teaspoon orange blossom water
sugar to taste
a pinch of salt
seltzer or water, to taste, and ice cubes
Combine everything in a blender, or mix well in a pitcher and serve with ice
cubes.

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