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) 1 clove garlic, crushed salt to taste 1/2 teaspoon paprika 1/8 teaspoon chili powder 1 tablespoon olive oil 2 tablespoons lemon juice 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) Salt and black pepper 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 1 clove garlic, crushed Salt and black pepper 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 90 milliliters (3 oz., 6 Tbs.) lemon juice 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 1 t. ground cumin seeds 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 ovalshaped 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 1/8 t. freshly ground black pepper 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

1 t. ground cumin seeds 1/8 t. freshly ground black pepper 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) Salt and pepper to taste 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 cinnamon 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 30 milliliters (1 oz., 2 Tbs.) lemon juice 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 cup finely chopped parsley 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 1/4 cup Chopped onions 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 1/2 cup finely chopped parsley 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 1/4 cup Chopped onions 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 1 cup long-grain rice 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 olive oil 3 medium onions, finely chopped 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 1 teaspoon ground black pepper 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 1 tablespoon Crushed garlic 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 3 medium onions, finely chopped 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 1 large onion, chopped 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 finely chopped parsley 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, firmfleshed 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 1 large onion, chopped 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 cup long-grain rice 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 Salt and freshly ground black pepper 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 tablespoon Crushed garlic 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 Salt and freshly ground black pepper 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 Salt and black pepper

1/4 - 1/2 t. ground ginger 1 t. paprika 1 onion, finely chopped 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.

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BEEF Kofta Mlebissa (Batter Kofta) 1 lb. beef 2 onions, finely chopped 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 Salt and pepper to taste 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 1 onion, finely chopped 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 3 tablespoons corn oil 2 medium sized onions 1 teaspoon ground black pepper 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 1/4 cup Chopped onions 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 9 tablespoons corn oil 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 Salt and freshly ground black pepper 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 Salt and black pepper 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 alBaghdadi dish. This makes rather a large quantity suitable for a party. Reduce it by half to serve 6 people. 1 large leg of lamb 2 onions, finely chopped Salt and black pepper 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 onion, finely chopped 1/4 cup pine nuts 1 tsp. each ground cinnamon and ground allspice Salt and pepper to taste 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 4 tablespoons olive oil 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 2 tablespoons lemon juice 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 1/2 tsp. ground nutmeg 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 twolayered 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 3 tablespoons corn oil 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 1/4 tsp. ground nutmeg 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 3 medium sized onions 1/2 bundle chopped parsley 1 teaspoon mixed spices 1 teaspoon ground black pepper 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 3 tablespoons lemon juice 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 4 cups boiling water 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 1/4 teaspoon cinnamon 1 tablespoon lemon juice 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 lemon juice 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: 4 cups boiling water 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.