Yogurt Cheese Balls

2 c. plain yogurt (goats or cow's)
1 t. salt (opt)

Place colander or seive, lined with cheesecloth, over large bowl.  Pour yogurt in and then gather cheesecloth together, securing with rubber band or string.  suspend over the bowl and drain for 24 hours.

Scoop up lumps of the yogurt cheese and shape into balls (with wet hands)
Place on cookie sheets in fridge for a day or two to dry and firm (can also eat fresh)

place in sterilized glass jar and cover with olive oil.  Can add garlic and chiles to the oil if you like.

To use, roll in chopped fresh herbs (thyme, mint, basil, chervil, or tarragon) or in caraway seeds, or paprika, or a dukka, or Z'atar.  Or...serve plain!

Chickpea Salad with Spearmint

Dressing:

1 t. ground sumac

1 small clove garlic, crushed

2 T. dried spearmint

2 T. fresh lemon juice

1 T. red wine vinegar

3 T. olive oil

1/2 t. salt, or more to taste.

Pour over:

2 c. cooked chickpeas

Let sit at least 30 min.

Thanks again, to the Duguid's Flatbreads and Flavors

Olive Salads

Also from Flatbreads & Flavors :

whisk:
1/2 c. fresh lemon juice
1 T. extra virgin olive oil

Pour over:
2 c. Kalamata Olives, coarsely chopped
1 med. red onion, finely chopped
1 c. packed flat-leafed parsley, finely chopped
salt to taste

From Habeeb Saloum's Classic Vegetarian Cooking there  is this
Black Olive and Orange Salad

1/2 c. black olives, pitted and halved (kalamata type)
4 large oranges, peeled,sectioned, cut into small pieces
just before serving, sprinkle with:
1/2 t. cumin
pinch cayenne.

Pomegranate and Yogurt Dip

From the fabulous Flatbreads and Flavors comes this beautiful dip.  Serve in glass bowls.

1 ripe pomegranate
2 c. plain yogurt, chilled
2 scallions, finely chopped (white and green)
1/4 c. chopped fresh coriander
Sprigs of mint for garnish

Place the yogurt, scallions, coriander in a glass bowl.  Add all but a handful of the pomegranate seeds. Mix.  Garnish with mint leaves and scattered pomegranate.

Hint:  decorticate (take the seeds out--isn't that a great word!) your pomegranate under water.

Tahina Cream

Tahina cream is not the same as Tahini.  You use it on falafel or grilled meats as a sauce and even just for dipping.


2/3 c lemon juice (2 1/2 lemons)
2/3 c. tahina paste
1-3 cloves garlic
Salt to taste
2 T. chopped flat leaf parsley to garnish

Blend until smooth.  Add enough water to achieve a light cream.  Taste and add more lemon juice, garlic, or salt until the flavor is strong and sharp.

Serve in bowl sprinkled with parsley.

Variation:
Don't add any water.  Instead, add 2/3 c. plain whole-milk yogurt.  This is more delicate and creamy.

Ful Medames or Fool Mudammas (Fava)

2 c. small fava beans, dried, cooked until tender (on stovetop about 2-2 1/2 hours)
Add Salt

When tender, take out some to crush and thicken the beans
Heat 1-4 T. oil with 4-6 crushed cloves of garlic.
Pour into beans.

Pass the following for garnish:
hard boiled eggs (or go crazy and do hamine eggs: eggs wrapped in onion skins, boiled then cooked on low for 6 hours)
cumin
ground cilantro
lemon wedges
chopped cilantro
chopped parsley
Chili-pepper flakes

Eat by crushing with a fork to absorb the dressing.

Other optional garnishes:

*In Syria and Lebanon they add feta, olives and cucumbers

*chopped tomato, cucumber salad with scallions

*tahina cream sauce and pickled onions (soaked in vinegar 30 min.)

*garlicky tomato sauce:
1 large onion finely chopped, fried in olive oil until soft and goldne
4 whole garlic cloves (add until lightly colored)
2 lbs. tomatoes, peeled and quartered
S&P
1-2 t. sugar
2 t. crushed dried oregano.

Cook on low, squashing tomatoes, cover pan and simmer gently one hour or until thick and jammy.  Pour into glass jar with a thin layer of olive oil on surface.  Cover tightly, store for months (as long as olive oil film on top).

Pumpkin Kibbeh

Kibbeh is often made with meat, even raw meat, but this vegetarian version from Habeeb Saloum is the real winner.

12 Patties

Process in food processor:

2 c. cooked, mashed pumpkin (drain your canned pumpkin til thick)
1 c. fine bulgar, soaked 10 min in boiling water and drained
salt
1/2 t. black pepper
1/2 t. ground corainder seeds
1/2 t. allspice
1/2 t. cumin
1/8 t. cayenne
1 med onion, finely chopped
4 cloves garlic, crushed
1 c. flour
1/2 c. water

THis should make a dough that sticks together when squeezed.  Form into golf-ball sized spheres (add more flour if too soft).  Flatten into patties.

Pour oil 1" deep into pan, fry until golden brown (360*), Drain on paper towels until ready to serve.

Or:  place in oiled 9" pan, pat down, cut with wet knife into 1 1/2" or 2" squares, spread a little oil on top and bake at 400* until golden brown.  Serve warm

Lamb Brochettes

Middle Eastern cultures invented the meatball and consider it a high art form.  You will too after you try these:

Brochettes de Kefta

2 lbs lamb, finely ground
2 onions, grated
3 T. chopped flat-leaf parsley
3 T. chopped cilantro
1/4 t. ground cumin
1/4 t. ground ginger
1/4 t. cinnamon

Mix and knead vigorously until very smooth and pasty.  Wet hands and divide into 32 egg-sized lumps.  Press firmly around small, square-bladed skewers, twon on each, formed into thin sausage shapes.  Cook 4-5 minutes under broiler or in grill.

Serve dribbled with 4 T. olive oil mixed with juice of 1 lemon.

Var:
mix meat and onion with 3 T. chopped cilantro, 3 T chopped mint, 2 t. ground cumin, S&P

Chicken or any other meat Kebab

Claudia Roden gives this fabulous recipe and variations, for a universally loved treat.  Leg meat is always juicier!

4 boned and skinned fillets, cut into 1" pieces
Marinade (1/2 hour or more):
4 T. extra-virgin olive oil
2-4 cloves garlic, crushed
juice of 1/2 lemon
S&P

Grill or Broil 6-10 minutes.

optional garnishes:  (make a bed)
4 Tablespoons chpped flat-leaf parsley
1 lemon, quartered (or sprinkle the kebabs with sumac)
1 mild red onion, finely sliced
2 t. sumac to sprinkle on.

Turkish:
liquidize in food processor:
1 lb. onion
1/2 c. olive oil
2 t. cinnamon
3 T. lemon
S&P --about 1 T.

Moroccan:
1/4 t. ginger
1 t. paprika
ground chili pepper (pinch)
salt
4 T. olive oil
serve with cilantro

Iranian
4 T. melted butter
1/4 t. saffron powder
1/2 lemon, juiced
salt

Sweet Jeweled Rice

Claudia Roden does it again with this elaborate, festive wedding dish from Iran.

2 whole chicken breasts, boned and sknned
6 T. butter or vegetable oil
Salt
2 C. Basmati Rice
1/3 c. dried pitted sour cherries
1/3 c. dried cranberries
1/3 c. barberries ("zereshk")
1/4 t. saffron powder or crushed saffron threads
1/4 c. candied orange peel or coase cut orange marmalade,chopped (opt.)
1/2 c. split blanched almonds
1/3 c. coarsely chopped or slivered pistachios

Sauté the chicken breasts in 2 T. butter or oil, turn once, sprinkle with salt until browned but juicy.
Cut each 1/2 breast into 6 slices.

Wash rice, sak sour cherries, cranberries, barberries for 15 min.

Throw drained rice in plenty of boily salted water and boil 10 min, until partly cooked, then drain.

Heat 2 T. oil or butter and stir in saffron.  Spread alternate layers of rice, chicken pieces, and the rest of the ingredients, ending with rice and sprinkle with salt.  Add remaining butter, cut in little pieces over the top.

Put on the lid and steam 20-30 minutes.

To serve, lower the bottom of the pan into cold water for a minute.  Then inver over a large platter and gently  mix the ingredients.  Serve the crusty bottom (a delicacy) on  another plate.  If you use a non-stick pan, you can turn out the whole rice dish so that the crusty bottom becomes the top.

Thyme Bread (Z'atar)

Use your refrigerated dough, roll it out to 1/4" thickness.  Brush with oil and add Z'atar before cooking on a hot stone.

Z'atar (there are many versions of this, and it is sold by Penzey's and Middle Eastern Stores--here is one from the classic Claudia Roden)

1 part ground dried thyme
1 part lightly toasted sesame seeds
1/4 part sumac
salt to taste

Regular PIta

Can anyone bring regular pita, white or wheat?

Preheat the oven to 500* for at least 1/2 hour.  Then just use your refrigerated dough, roll out to 1/8" thickness.  You can actually roll out a large amount of dough and then cut "mini" pitas from that if you like.  Cook directly on the stone for a few minutes until it puffs.  Wrap warm pita in a kitchen towel.  (I don't really need to add "clean" do I?)

Turkish Style PIta

Turkish style Pita (also from Healthy Bread in Five Minutes )is  a little thicker than Israeli pita, doesn't puff and is enriched by oil in the dough or spread on afterwards.

Cut off a grapefuit sized portion of your refrigerated dough.  Roll it a little thicker than for regular pita (1/4"), brush with oil, and dock it (prick) with a fork. Sprinkle with black sesame seeds and then bake at a lower temperature (450*).  Add hot tap water to the boiler tray, and bake 15-20 min.  Dock again if bubbles form.

Melts in your mouth!

Msemmen (Algerian Flatbread)

Ok, so Algeria is not strictly Middle Eastern, but it is wonderful bread from Healthy Bread In Five Minutes a Day Healthy Bread

Use your refrigerated dough (about 1/4 pound)
3 T. olive oil
1 t. ground cumin
1 t. paprika
1 t. turneric
1/2 t. cayenne
1/4 t. kosher salt, + more for sprinkling on top
2 T. olive oil for skillet

Mix olive oil with spices and salt. Roll out a ball of dough to 1/8" thick.  evenly spread the spice mixture over the dough, leaving 1/2" border.  Roll it up into a log and coil it into a rope around itself.  Place on a lightly greased worksurface, covered it with plastic, rest. 20 min.

Now roll our the coil until you have a 1/8" circle.  Heat a heavy 12" skillet on stove until water skitters across the top.  Add 2 /T olive oil and heat (not to smoking)  Drop dough onto the skillet, decrease to medium, cover to trap steam and heat.  Check after 2-5 minutes, flip and cook until browned on both sides.

Fattoush

Bread Salad from Claudia Roden's authoritative The New Book of Middle Eastern Food

1 -2 Pita Breads, opened and cut into triangles, toasted under broiler until crisp

Salad:
1 head romaine, cut into ribbons
3 medium ripe tomatoes, cut into 1/2" pieces
3 small cucumbers, peeled, halved lengthwise, cut into thick slices
1 green bell pepper, seeded, sliced small
1 12 mild red or white onions, or 9 scallions, shopped
Bunch of Rocket Leaves, torn (i.e. arugula)
Bunch of purslane or lamb's lettuce (can substitute more arugula)
Bunch of flat-leaf parsley, chopped
Sprigs of mint, shredded

Dressing:
5 T. Extra virgin olive oil
Juice of 1 lemon
2 cloves garlic, crushed
S&P
1 T. ground sumac (if not available, use Dijon in the dressing)

For old-fashioned style, soak the toasted bread in a little lemon.   For the "new" way, toss in just before serving like croutons.
VARIATIONS:
Under the salad, in the bottom of the bowl Ana Sortun places a dollp of this:
1/4 c. tahini
1 c. greek-style or plain yogurt
1/2 t. lemon juice

Her vinaigrette is
2 T. spanish sherry viengar
zest of 1/2 lemon
1/4 t. sugar
1 t. dijon
1/2 c. ev-olive oil (whisked in slowly to emulsify)

She adds plenty of crunch vegetables and sprinkles the sumac straight on the top.

Tabouleh

Tabouleh (serves 4-6)

Cooks Illustrated came up with a great trick of rehydrating the bulgar with lemon instead of water.  If you don't like it so tart, just pour plenty of cold water over the bulgar,(About 10-15 minutes).  Press out excess water if necessary, and then soak in lemon juice and procede as outlined.  If you use coarse bulgar, you need to rehydrate with liquid.

1/2	cup bulgur , fine or medium grain, rinsed under running water and drained
1/3	cup lemon juice (from 2 lemons)
1/3	cup olive oil Table salt
1/8	teaspoon cayenne pepper
2	cups minced fresh parsley leaves
2	medium tomatoes , halved, seeded, and cut into very small dice
4	medium scallions , green and white parts, minced 1 clove garlic, crushed
2	tablespoons minced fresh mint leaves (or 1 rounded teaspoon dried mint) (Egyptians add diced cucumbers)

INSTRUCTIONS

1. 
   
   1. Mix bulgur wheat with 1/4 cup of the lemon juice in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes,depending on age and type of bulgur.
2. 
   
   2. Mix remaining lemon juice, olive oil, salt to taste and red pepper, if desired. Mix bulgur, parsley, tomatoes, scallions, and mint; add dressing and toss to combine. Cover and refrigerate to let flavors blend, 1 to 2 hours. Serve with Romaine leaves.  
   
   
   An optional Italian twist on this salad is to use basil for the herbs, with garlic, red onion, walnuts and tomatoes.  

Baba Ghanoush

Cooks Illustrated does it again!  This is fantastic.  They suggest buying shiny, taught, evenly shaped (not bulbous) eggplant. Pita bread, black olives, tomato wedges, and cucumber slices are nice accompaniments.

2	pounds eggplant (about 2 large globe, 5 medium Italian, or 12 medium Japanese), each poked uniformly over surface with fork to prevent bursting
1	tablespoon lemon juice
1	small clove garlic , minced
2-4	tablespoons tahini
1	tablespoon extra-virgin olive oil , plus extra for serving
2	teaspoons chopped fresh parsley leaves (optional: for a "lighter"textured baba you can incorporate some yoghurt)

INSTRUCTIONS

1. 1. Ignite about 6 quarts (1 large chimney, or 6 pounds) charcoal briquettes and burn until completely covered with thin coating of light gray ash, 20 to 30 minutes. Spread coals evenly over grill bottom, then spread additional 6 quarts unlit briquettes over lit coals. Position grill rack and heat until very hot (you can hold your hand 5 inches above the grill grate for only 2 seconds), about 20 minutes. (I use a gas grill and it works well, I add smoked paprika for additional smoky flavor at the end.  Sometimes I use liquid smoke, but I don't like it much.)
2. 2. Set eggplants on grill rack. Grill until skins darken and wrinkle on all sides and eggplants are uniformly soft when pressed with tongs (illustration 2), about 25 minutes for large globe eggplants, 20 minutes for Italian eggplants, and 15 minutes for Japanese eggplants, turning every 5 minutes and reversing direction of eggplants on grill with each turn. Transfer eggplants to rimmed baking sheet and cool 5 minutes.
3. 3. Set small colander over bowl or in sink. Trim top and bottom off each eggplant. Slit eggplants lengthwise and use spoon to scoop hot pulp from skins and place pulp in colander (you should have about 2 cups packed pulp); discard skins. Let pulp drain 3 minutes.
4. 4. Transfer pulp to workbowl of food processor fitted with steel blade. Add lemon juice, garlic, tahini, 1/4 teaspoon salt, and 1/4 teaspoon pepper; process until mixture has coarse, choppy texture, about eight 1-second pulses. Adjust seasoning with salt and pepper; transfer to serving bowl, cover with plastic wrap flush with surface of dip, and refrigerate 45 to 60 minutes.  Serve room temp or only slightly chilled. To serve, use spoon to make trough in center of dip and spoon olive oil into it; sprinkle with parsley and serve.

The Best Creamy Hummus

This is also based on a Cooks Illustrated recipe.  You should follow up with them in the links, I think they are the greatest!!

1/2	cup dried chickpeas
2	quarts water
1/8	teaspoon baking soda
3	tablespoons juice from 1 to 2 lemons
6	tablespoons tahini , stirred well (see note)
2	tablespoons extra virgin olive oil, plus extra for drizzling
1	small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
1/2	teaspoon salt
1/4	teaspoon ground cumin
	Pinch Cayenne  I like to add smoked paprika too.
1	tablespoon minced fresh cilantro or parsley leaves

1. 1. Pick through and rinse chickpeas. Place beans in large bowl, cover with 1 quart water, and soak overnight. Drain. Bring beans, baking soda, and 1 quart water to boil in large saucepan over high heat. Reduce heat to low and simmer gently, stirring occasionally, until beans are tender, about 1 hour. Drain, reserving 1/4 cup bean cooking water, and cool. (Reserve a few chickpeas for garnish)
2. 2. Combine lemon juice and bean cooking water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.
3. 3. Process chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
4. 4. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and pine nuts (maybe a few chickpeas) and serve.

Falafel

This recipe is largely based on one in Cooks Illustrated.  It is very authentic and fantastic.  Different options would include substituting fava beans for all or part of the chickpeas.

Tahini Sauce
1/2	cup tahini (sesame seed paste, it usually comes in a tin)
1/4	cup juice from 2 lemons
1/2	cup water
2	medium garlic cloves (about 2 teaspoons), minced or pressed through a garlic press Salt For a richer sauce (it is very rich already, you could add up to 1/2 c. olive oil instead of the water and some cumin (3/4 t.))
Falafel
6	ounces dried chickpeas (1 cup), rinsed, picked over, and soaked overnight in water to cover by an inch
5	scallions , chopped coarse
1/2	cup packed fresh parsley leaves
1/2	cup packed fresh cilantro leaves (could substitute spinach for a different twist)
3	medium garlic cloves (about 1 tablespoon), minced or pressed through a garlic press
1	teaspoon salt
1/2	teaspoon ground black pepper
1/4	teaspoon ground cumin
1/8	teaspoon ground cinnamon
2	quarts vegetable oil , for frying

INSTRUCTIONS

1. 1. For the tahini sauce: Process all of the ingredients in a food processor until smooth, about 20 seconds. Season with salt to taste and set aside. (The sauce can be refrigerated in an airtight container for up to 4 days. Bring to room temperature and stir to combine before serving.)
2. 2. For the falafel: Adjust an oven rack to the middle position and heat the oven to 200 degrees. Drain the chickpeas, discarding the soaking liquid. Process all of the ingredients except for the oil in a food processor until smooth, about 1 minute, scraping down the bowl as needed. Form the mixture into 1 tablespoon-sized disks, about 1/2 inch thick and 1 inch wide, and arrange on a parchment paper-lined baking sheet. (The falafel can be refrigerated at this point for up to 2 hours.)
3. 3. Heat the oil in a 5-quart large Dutch over medium-high heat to 375 degrees. (Use an instant-read thermometer that registers high temperatures or clip a candy/deep-fat thermometer onto the side of the pan.) Fry half of the falafel, stirring occasionally and adjusting the heat as needed to maintain 375 degrees, until deep brown, about 5 minutes. Transfer to a paper towel-lined baking sheet using a slotted spoon or wire spider and keep warm in the oven. Return the oil to 375 degrees and repeat with the remaining falafel. Serve immediately with the sauce.
   
   
   Serve with lettuce, tomatoes and onion in a pita!  

Baklawa

Baklawa, Baklava, paradise!  With so many recipes to choose from and so many variations, how to decide?

Take comfort in the thought that since you don't have to make the phyllo, and you're going to use fresh ingredients, it is almost impossible to go too badly wrong.

This recipe is from the famous Ana Sortun of Oleanna Restaurant and her book Spice.

She tells almost as great a story as Claudia Roden.  She describes a visit to a Baklava shop in southeastern Turkey where they use a special pistachio, grown only for baklava, with a unique flowery taste.  The chefs train their whole life and use goat butter between the layers of phyllo to create a fragrant, heady masterpiece.  Sortun uses black walnuts to get the same effect.  Of course, they are not easy to find, so you can substitute walnuts or pistachios, but when you do run across some black walnuts, grab them and make baklava!

MAKES ONE 8-INCH BAKLAVA OR ABOUT 16 PIECES

8 oz. walnut halves. (aoubt 2 1/2 c.)
5 oz. black walnut pieces (about 1 c.)
3/4 c. sugar
2 T. ground cinnamon
2 t. freshly grated nutmeg
(I sometimes add cardamom instead, as they do in Iraq and Iran)
2 sticks butter, melted
1/2 pkg. phyllo dough

Syrup:
1 1/2 c. water
3/4 c. sugar
1/2 c. honey
2 cinnamon sticks
5-6 whole cloves
2 t. freshly squeezed lemon juice
(I sometimes add rose water or orange blossom water, 2T.)

Preheat to 350*
1.  Toast nuts separately for about 8 minutes
2. Coarsely chop regualr alnuts so somilar to black walnut pices.
3.  Toss both with sugar, cinnamon, nutmeg.
4 Brush 8" square pan (disposable are great because you can cut off one side when done, to more easily extract the baklava)
5.  Cut eighteen 8" squares of phyllo dough, cover with towel to avoid drying out.
6.  Butter pan, lay down phyllo, butter, phyllo, repeat until you have 8 buttered layers.
7.  Make a layer of nuts with 1/2 of the nut filling. (1 1/2 c.)
8.  Top nuts with 4 sheets phyllo, brushing generously with butter between layers.
9.  Spread remaining nut mixture on top.
10.  Add 6 more layers of phyllo, buttering each.
11. Cut 4, 4" square quarters, then cut each on both diagonals into 4 more pieces, making 16. Cut all the way through to the bottom.
12.  Bake 45 minutes until light golden brown.  Lower to 300* and cook 20 minutes more.


SYRUP:
Combine water, sugar, honey, cinnamon sticks, cloves and boil, then reduce to medium.  Stir to dissolve sugar and simmer 20 minutes until thickens and you have 1 1/2 c.
Add lemon juice (and any fragrant waters)

When baklava comes out, pour warm syrup evenly over the pan.  Cool completely.  Cut through each marked piece and carefully lift from pan.  If you're not using a disposable pan, take one from the middle first.

The Poisoned Dish of Baklawa

Here is one of my favorite stories from Claudia Roden's book of Middle Eastern Cooking.
The Poisoned Dish of Baklawa

"In view of the high character and learning of the Khoja, the notables of Akshehir were anxious that their boys should profit by his instruction and appointed him head master of the town school.  One of the notables whose boy attended the school examined him on the lessons he was preparing.  The boy answered his questions so well that his father was highly delighted and, calling a servant, bade him take the Khoja a present of a tray of baklawa.

"It came just when lessons were going on, and the Khoja wondered how he could prevent the boys getting hold of it.  He himself had been called away suddenly to attend a funeral, so, as he could do nothing with it till he came back, he called up the head boys and said to them, "I am putting this tray on the shelf here.  Be careful you don't touch it.  I don't quite trust the man who sent it, for we were once on very bad terms.  Most likely there is something poisonous in it, and if so, it is not a mere practical joke, but a crime he has committed.  Mind, it is your own look-out; but if you all die of poison, I shall be held responsible, and you will cause me to be thrown into prison and rot there."

"When the Khoja had gone, the head boy, who happened to be his nephew and knew that this was only humbug, took the tray down from the shelf, sent for his particular chums, and tried to persuade them to join him in eating it.

The boys cried, "No!  It is poisoned.  The Khoja said so.  We won't tocuh it.  We don't want to die"

"It is a trick, boys.  Just see me eat it! Now you can't say anything after that," said he, as he took some.

"All right, said the others; "but what answer are we to give the Khoja?"
"You leave that to me," said he.  "I have got an answer ready that will quiet him.  Now then, let us polish off the baklawa."

Feeling more at ease, the boys at once set to work and made a clean sweep of it, shouting and laughing as they did so.

That rascal of a nephew must have made his plans ever since the baklawa arrived, for no sooner had they finished eating it than he ran into the Khoja's room, caught hold of a penknife on the inkstand and broke it.  At that moment the Khoja came in, and seeing the penknife, asked angrily who had broken it.

The boys all pointed to his nephew as the culprit.  "What did you do this for?" he demanded.  "Do you want me to break your bones for you?"

The boy pretended to cry and said, "My pen broke.  I tried to mend it with your penknife and broket the knife.  Then I said to myself, "How ever can I look Uncle in the face?  What answer can I give him?  If he comes in now, he is sure to give me such a thrashing that he will break every bone in my body.  It were far better to die than bear such torture," said I.  Then I began to think what was the best way to kill myself.  I did not think it nice to throw myself down the well, because it would make it smell.  Then I suddenly remembered the baklawa on the shelf which you told us was posoned.  I took down the tray, and first I repeated the words of our Creed, "There is no God but God, and Mahomet is his prophet,'; then I said good-bye to my schoolfellows and sent word to my father and sister and to my poor mother who had been angry with me.  I begged them all to forgive me, and then saying 'Bismallah!' I shut my eyes and swallowed the baklawa.  I did not forget to clean up the tray with my fingers, but . . . I am sorry to say . . . such is my unhappy lot . . . I did not die . . . I could not die."

The poor Khoja, though exasperated at the loss of his favorite dish and teh breaking of the penkife, which had been a present from his father, could not help exclaiming, "My lad, I am amazed that at your age you should have thought of such a clever plan.  I am always ready with an answer whatever I am asked, but you will soon be able to give me points.  It is quite clear that this is hereditary in our family."

Fruit Compote with Scented Waters

This is one of many fabulous recipes from the Duguid's highly awarded Flatbreads and Flavors.

1/2 lb. unsulfured dried apricots (about 2 c.)
1/4 lb. raisins (about 3/4 c.)
1/4 lb. pitted prunes (about 3/4 c.)
2 T. sugar, or more to taste
1 1/2 c. water
1 t. rose water (or more)
1 t. orange blossom water
1 T. fresh lemon juice.

Rinse dried fruit quickly, place in a nonreactive bowl.  In a small bowl, mix sugar and waters.

Stuffed Dates

This recipe is from Habeeb Salloum, "Classic Vegetarian Cooking from the Middle East and North Africa"

1 lb. whole dates, pitted
1/2 c. coarsely chopped walnuts
3/4 c. half and half
2/3 c. sugar
1 T. orange-water flower
4 T. cocoa
1 cup shredded coconut spread in a shallow dish.

Slit dates on one side, stuff with walnuts.  Press closed and ste aside.
Boil cream in small pan.  Add sugar and melt, add orange-flower water and cocoa and, stirring constantly, cook over medium heat 5 minutes.  Remove and cool.

Dip Dates in Cocoa syrup, roll in coconut and place on serving tray.


VARIATION:

Cream cheese, sugar to taste, crystallized ginger, chopped.

Slit dates, stuff with cream cheese mixture.

Mehalliyabeh

This may take some getting acquainted with if you are not used to eating rose-water, but it is delicious!

Boil:
1 qt. milk
1/2 c. sugar

Add:
take out some of hot milk, mix with

5 T. cornstarch
1 1/2 T. gelatin, softened with water (opt.)

Add back into hot milk, to thicken, then add

1-2 T. rose water or orange blossom water.

 pour into 6 dessert dishes.  Refrigerate 6 hours or until firm.

Orange Slices

Boil:
Zest 2 oranges
2c. orange juice
1/2 cup sugar
when sugar dissolved, add:
1 T. orange blossom water

Pour over:
6 Oranges, peeled, sliced to make circles


Cheater Version:

Peeled oranges, sliced into circles
Sprinkle with powdered sugar
Sprinkle with rose water or orange blossom water