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.

Spinach With Minced Meat

(Sabanagh Bel Lahm Al-Mafroom)

2 bundles spinach

For the meat:

2 onions

1/2 lb. ground meat

1/2 cup finely chopped fresh coriander

1/2 tsp. ground black pepper

1/2 cup finely chopped fresh parsley

1/2 tsp. ground cumin

3 tomatoes

1 grated onion

1 tsp. ground black pepper

salt

1 tsp. ground cumin

12 tbsp. corn oil

juice of one lemon

Wash spinach thoroughly, drain and finely chop, then set aside. Finely chop the onion and fry in oil until golden brown. Finely chop the tomatoes and add to the onion along with the spices and the lemon juice. Cook for 10 minutes, stirring occasionally. Place the minced meat in a pan, add the pepper, cumin, salt and onion; cook over medium heat until the meat juices are absorbed. Add the meat to the onion and tomato mixture, then add the spinach, coriander and parsley. Stir for 10 minutes or until well cooked. Serves 4-6.

Milk Pudding With Mango

(Mihulibeya Bel Manga)

3 cups mango juice

2 cups mixed fruit

2 tbsp. rose water

5 tbsp. sugar

5 tbsp. cornstarch

2 cups cream

3 cups milk

½ cup ground pistachio nut

Put the mango juice in a pan over medium heat and bring to a boil. Mix half the cornstarch in half a cup of water. Pour this into the boiling mango juice, stirring constantly until thick. Pour contents of the pan into a deep dish. Add half the amount of mixed fruit. Set aside to cool and thicken. Spread half the cream on top of the cooled fruit mixture and put the dish in the refrigerator. Put the milk in a pan over low heat, add the sugar and rose water and stir until almost boiling. Mix the remaining cornstarch in half a cup of water, pour into the milk, stirring constantly until thick. Remove from the heat and allow to cool for ten minutes. Take the dish of fruit from the refrigerator, slowly pour the milk over the cream, and allow to cool at room temperature for one hour. Place the dish in the freezer for a short time. Remove from the freezer, cover with the remaining cream and decorate with the remaining fruit and ground pistachios. Serve cold. Serves 8-10.

LEG of LAMB

Fakhitha Fel Foarn

1 leg of lamb	6 cups hot water
1 cup of yogurt	1/2 tsp. ground black pepper
5 garlic cloves	12 tbsp. corn oil
10 cardamom seeds	1 cup flour
5 sticks cinnamon	1/2 tbsp. salt
2 dried lemons	1/2 cup raisins, cooked in a little oil
1/2 tsp. ground mixed spices	1/2 cup almonds; blanched, skinned and roasted
1 tsp. saffron
1 lemon

Wash the meat and make small cuts in several places; stuff cuts with the cardamom, cinnamon and three cloves of garlic. Soak the saffron in lemon juice and set aside. Grind the dried lemons with the remaining garlic, mixed spices and salt. Add the saffron with the lemon juice and mix well. Lightly whisk the yogurt and add the whole spices. Coat the meat with the yogurt mixture and set aside for a half hour.

Cover the bottom of a dish with foil, pour in the oil and hot water. Put the meat in the dish. Make a soft dough with the flour and water. Cover the pan with the dough. Seal the edges securely to act as a cover, and place in the oven for two and a half hours, at 350 degrees, or until cooked. Remove dough covering and return the meat to the oven to brown.

Arrange on a serving dish and decorate with boiled vegetables or french fries. If preferred, place on a bed of spaghetti or rice and sprinkle the almonds and raisins on top. Serves 6-8.

MINT DRINK

Sharab Al-Na'na

3 tbsp. dried mint or 1/2 cup fresh mint	1 pinch ground saffron
3 cups boiling water	sugar

Wash the mint and put in a teapot, add the saffron, sugar and boiling water. Bring almost to a boil, remove from heat and serve. Serves 3.

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 degrees until the meat is cooked. Just before serving pour the remaining yogurt mixture on top of the meat.

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.

SPAGHETTI WITH YOGURT

Seneyat Macarona Bel-Laban

3 cups spaghetti (break into 2-inch lengths)

3 tablespoons corn oil

3/4 lb minced meat

3 eggs

3 onions, finely grated

3 cups yogurt

1/2 teaspoon ground black pepper

1 clove garlic (crushed)

1/2 teaspoon cumin

3 tablespoons melted butter

1/2 bundle fresh parsley

salt to taste

Cook the spaghetti according to package directions. Strain. Hard-boil the eggs, then peel and slice into rings. Heat the oil and the onions, minced meat, cumin and black pepper with a little water. Cook over medium heat. Put spaghetti in a saucepan. Add butter and stir over heat for five minutes. Put spaghetti in a baking dish. After mixing yogurt with garlic and salt, pour over the spaghetti. Cover this with minced meat, egg rings and parsley. Put dish in a pre-heated oven at 350 degrees for five minutes. Serve hot. Serves 4-6 persons.

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.

CUCUMBER AND YOGURT SALAD

Salata Kheyyar Bel-Labban

2 cups yogurt	1 tablespoon dried mint
2 cloves garlic (optional)	salt to taste
4 cucumbers

Wash and peel the cucumbers. Cut in two, lengthwise, then chop in pieces, then add to the yogurt. Mash the garlic. Add it and the salt to the yogurt, mixing well. Sprinkle the salad with dried mint. Chill and serve. Serves 2 - 4 persons.

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.

Stuffed Onions
Bassal Mahshy

1 pound large onions
1/3 pound ground beef or lamb
1/2 cup rice
1 large onion (grated)
4 cloves garlic (crushed)
3 tablespoons corn oil
3/4 cup tamarind
4 cups hot water
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Soak the tamarind in a glass of hot water. Peel and boil the large onions until fully cooked. Remove from the water and place in a colander to drain and cool. Prepare the stuffing as follows: Wash and drain the rice and mix with the ground meat; add the grated onion with the garlic, salt, pepper and a tablespoon of oil. Mix together well. Separate the layers of the boiled onions and remove the center hearts. Place the stuffing between the layers of onion; roll up and seal. Repeat with all onions and place in a pan. Place the hearts on top of the stuffed onions. Strain the tamarind and pour over the onions with enough water to cover the onions. Place the pan over medium heat until cooked. Turn the contents onto a serving dish and eat while hot.

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.

Kofta with Parsley
Kofta Bel Baqdoonis

1 1/2 pounds ground beef or lamb
4 onions
1/2 bundle parsley
3 tablespoons corn oil
1 teaspoon each of: round black pepper, cumin, salt

Chop the onion finely and mix with the meat, parsley, spices and salt in a bowl. Shape the meat into oval patties and put in a baking pan. Place the pan over low heat until the patties are cooked. Before serving, pour the oil into the pan and turn the patties to coat them, taking care not to break them. Serve hot or cold.

Roz Bel Jamberry
Rice with Shrimp

2 lbs. shrimp
2 onions
1 1/2 cups tomato juice
4 cups rice
1 teaspoon each of the following mixed ground spices: cinnamon, cardamom, black pepper
1/4 cup of corn oil
salt

Clean the shrimp thoroughly, removing the black thread along the back; rub with salt and flour. Clean the rice and cook it in a pot with the tomato juice, spices, salt and sufficient water. Chop the onions finely and fry in oil until golden brown. Add the shrimp to the onions and brown. Add the cooked rice to the shrimp and simmer. Serve hot.

Samboosak Bel-Koorat
Leek Samboosak

Dough ingredients:

1 1/2 cups flour
water
salt
1 egg
1 teaspoon yeast
1/2 cup oil

Stuffing ingredients:

1 bundle leeks
2 large onions
1 tablespoon corn oil
1 teaspoon ground black pepper
salt
2 chili peppers (optional)

Put flour in large bowl, make a well, add the egg and yeast. Mix thoroughly, adding salted water gradually until you have a firm dough. Cover and put in a warm place for at least an hour. Wash, strain and finely chop the leeks. Slice onions into thin rings, finely chop chili peppers and add black pepper and salt along with a tablespoon of oil. Add leeks and mix together thoroughly. Roll the dough out into a large thin round, cover with oil. Roll the dough around a long thin pastry stick and cut through to stick lengthwise, remove stick and cut dough again, lengthwise along center. Place strips on top of each other and cut into squares. Take a dough square, dip in flour, then roll out into a square shape. Put a tablespoon of leek mixture in center of square, and fold edges on top of each other. Grease a tray, arrange samboosak on it, and bake in oven on moderate heat until brown. Serve hot.

Hasaa Al-Khodar
Vegetable Soup

1 chicken or 1 lb. meat
1/2 cup of small macaroni
2 zucchini
6 cardamom seeds
4 carrots
3 pieces of musk
2 potatoes
salt

Chop the vegetables into medium sized pieces. Wash the chicken (or meat) well and place in sauce pan with enough water to cover. Bring to a boil, then let simmer, removing the froth from the surface as it appears. Add the spices and salt.When the meat is almost cooked, add the vegetables and macaroni and continue to simmer until thoroughly cooked. Pour into a tureen and serve. If chicken is used, it may be removed from the soup when cooked, and then fried. Serve along with soup.

Fatat Al-Ads
Arab Bread with Lentils

1 1/2 cups red lentils
2 lbs. lamb bones
1 loaf round brown Arab bread
1 onion
10 cloves garlic, crushed
1 tomato
6 tablespoons corn oil
salt
1 teaspoon ground black pepper
1 tablespoon cumin seeds
oil for frying bread

Boil the lamb bones in four cups of water; keep water level the same throughout. Remove the bones. Wash the lentils. Add the lentils to the bone stock. As the lentils boil, remove the froth. Add the onions, half the garlic and the tomato, lower heat and leave until the lentils are cooked. Cool, and put through a food blender. Return to heat, bring to boil and add the salt, pepper and cumin. Boil for five minutes. Cut bread into small pieces, fry in oil and remove. (Unfried bread can be used). Fry remainder of garlic in one tablespoon of oil. Arrange the bread with the lentils in an oven dish and pour the garlic and oil over them. Serve hot.

Koazy Al-Macarona
Macaroni Koazy

2 chickens
1/2 lb. beef
2 onions
6 tomatoes
1/2 cup yogurt
6 potatoes
3 tablespoons corn oil
1 packet spaghetti
3 hard-boiled eggs
1 teaspoon ground black pepper
1 teaspoon 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.

Tatly
Custard

10 cups milk
1 teaspoon banana essence
6 tablespoons custard powder
1/2 cup water
10 tablespoons 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. Remove from heat, pour into serving dish and leave to cool. Place in the refrigerator until cool. Decorate with fruit. Serve chilled.

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 teaspoon 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.

Kofta Mlebissa
Batter Kofta

1 lb. beef
2 onions, finely chopped
3 tablespoons rice
1/4 bundle finely chopped parsley
1 tablespoon finely chopped fresh mint
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
4 eggs
1/2 cup flour
1 teaspoon 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.

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	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.

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.

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.

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.

ARABIC COFFEE

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.