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 salt
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.


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.


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.


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.


Qahwa Arabeya

3 cups water 3 tbsp. cardamom (coarsely ground)
2 tbsp. of Arabic coffee 1/4 teaspoon saffron (optional)

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.

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.

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