Whisk the butter, sugar and vanilla until light. Whisk in the eggs one at a time. Sift the semolina with the bicarbonate of soda and baking powder. While alternating from time to time, [fold in the semolina mixture and yogurt into the butter mixture.]
Preheat the oven to 350í F. Grease the baking dish. Pour the batter into the baking dish. Arrange the almonds over the batter so that when you cut the cake, every square will have an almond. Bake for 30-40 minutes. Test with a toothpick.
While the cake is baking, prepare the syrup:
Boil all of the ingredients for 10 minutes and then cool the syrup by dipping the pan in cold water.
Remove the cake from the oven. Pour the syrup over the hot cake and let cool. Cut into diamond shapes and serve with whipped cream or eishta.
If using eishta, prepare it the day before:
In a wide saucepan, mix the cream and milk. Slowly bring the mixture to a boil and simmer over very low heat for 2 hours. Let rest for 6-8 hours. Chill for 12 hours. With a small knife, cut the thick layer of cream from the saucepan and transfer to a plate. Serve alongside the semolina cake.
!! 102 Chicken Stuffed with Rice, Pistachios and Liver or Prunes
If using prunes:
Pit the prunes.
If using liver:
[Trim the livers] then cut into 1/2 x 1/2 x 1/2 inch cubes. Stir-fry for 1 minute in oil.
Prepare the stuffing:
Heat the corn oil in a frying pan. Fry the onions until golden. Add the pistachios and stir for 2-3 minutes.
In a saucepan, bring the stock to a boil. Add the lemon juice and spices. Season to taste with salt and freshly ground pepper. Add the onion and pistachio mixture. Add the prunes or liver. Return the ingredients to a boil. Add the rice and bring to a boil. After the mixture is boiling, stir, cover and turn off the heat. Leave covered for 30 minutes.
Transfer the stuffing to a bowl and fluff with a fork.
Prepare the chicken:
Preheat the oven to 400í F. [Stuff the cavity of the chicken and under the skin.] Using kitchen string, [tie the legs together.] Place the chicken and the rest of the stuffing in a baking bag. Bake for approximately 1-1 1/2 hours. Bring the bag to the table. Cut the bag open and serve.
!! 103 Rice Cake
Wash the rice until the water is no longer cloudy. Place the rice in a saucepan, add the salt then cover with water and boil for 5 minutes. Strain the rice and rewash. Return the rice to the saucepan. Add the milk and simmer for 30 minutes.
[Make the caramel:]
In a frying pan, cook the sugar and the water until dark but not burnt. Do not let it boil. Immediately pour the caramel into the cake pan. Make sure the bottom is completely covered.
Preheat the oven to 400í F. In a bowl, whisk the eggs, sugar and rice. Mix in the vanilla and butter. Grease the sides of the cake pan. Pour the rice mixture into the cake pan.
Fill the baking dish half way with water then carefully set the cake pan down in the center of it. Bake for 30 minutes. Let cool before unmolding. Garnish with fresh oranges or other fruits.
!! 104 Stuffed Breast of Lamb
Ask the butcher to prepare the meat for stuffing.
Preheat the oven to 475í F. Heat 2/3 of the olive oil in a frying pan then sweat the onion and garlic until tender. Add the rest of the ingredients then mix for 5 minutes over low heat.
[Stuff the breast] and then sew or tie it closed. Rub the meat with the rest of the olive oil. Season with salt and freshly ground pepper.
Roast the meat for 30 minutes. Turn the oven to 350í F; cover the dish with aluminum foil and continue roasting for 1 1/2 hours.
!! 105 Ful Medames - Fava Beans
Wash the beans. Place them in a bowl, cover with water, and set aside for 12 hours. Drain the beans then put them in a saucepan with the lentils. Cover with water and bring to a boil. Lower the heat and cook until soft. This will take anywhere from 3 to 7 hours depending on the quality of the beans.
When the beans are soft drain any remaining liquid. Add the garlic, salt and freshly ground pepper. [Pour into serving dishes and garnish] with parsley, olive oil, lemon juice, cumin and a hard-boiled egg. Serve with tahini and pita bread.
!! 106 Noodles (Rishta) with Lamb and Tomatoes
[Cut the lamb into small cubes.] Heat the olive oil in a large saucepan and then sweat the onions and garlic until tender. Add the lamb cubes and sautÄ until brown. Add the seasonings, chopped tomatoes and tomato paste and simmer for about 2 hours (add some water if necessary).
Boil lightly salted water and cook the pasta until al dente. Drain the pasta and put on a serving dish. Pour the lamb stew over the noodles. Sprinkle with cheese and toasted pine nuts and serve.
!! 107 Haman Meshwi - Grilled Pigeons
[Cut the pigeons in half along the middle of the breast bone then crush them with your hand.] If desired, [fillet the breast.] Combine the lemon juice, onions and spices. Mix well. Marinate the pigeons in the lemon juice mixture for 1 hour.
Heat the grill. Remove the pigeons from the marinade and pat dry. Brush with olive oil or melted butter. Grill on a charcoal grill or place the pigeons under a broiler for 8-10 minutes. Serve hot.
!! 108 Semit - Sesame Bread Rings
In a small bowl mix the yeast, 1/4 cup of warm water, 1 teaspoon of sugar and 1/2 cup of flour. Cover with a towel and set aside for 1 hour.
Boil the milk then let it sit until it is lukewarm. In a large bowl or with an electric mixer, combine the rest of the flour, sugar, salt, oil, lukewarm milk and water. [Knead the dough] until it becomes smooth and elastic, approximately 15 minutes. Add more flour or water if the dough becomes too sticky or too firm. Form the dough into a ball and coat with olive oil. Place the dough in an oiled bowl, cover with a kitchen towel and let rest for 1 1/2 hours.
[Punch the dough down.] Cut the dough into 6-8 pieces. Using the palm of your hand and a floured work surface, [form the dough into large rings] approximately 6 inches in diameter. Beat the eggs then brush the rings. Dip the rings in a bowl of sesame seeds. Place the rings on an oiled baking sheet, cover with a kitchen towel and let rest, in a warm place, until doubled in size.
Preheat the oven to 425í F. Bake for 10 minutes then lower the temperature to 325í F and continue baking until golden, approximately 15 minutes. The rolls should have a hollow sound when tapped. Remove the bread from the oven and let cool on a wire rack.
!! 109 Humus - PurÄed Chickpeas with Tahini
Rinse and sort the chickpeas and then cover with water and soak for 12 hours. Cook in plenty of fresh water until soft, approximately 1 1/2-2 hours. Reserve the cooking liquid and strain.
Place the chickpeas in a food processor (reserve some for garnish). Add the rest of the ingredients and work into either a smooth or coarse paste, according to taste. Add more water if needed.
[Spread the humus over a plate.] Drizzle some olive oil over the humus. Garnish with chickpeas, parsley and paprika.
!! 110 Chakchouka
Quarter the tomatoes. Peel the onions, cut in half and then slice into very thin slices. Core and slice the bell peppers.
In a large frying pan, heat the olive oil and gently fry the onions, garlic and bell peppers. Add salt and freshly ground pepper and cook until the onions and peppers are tender, about 12 minutes. Mix in the tomatoes and tomato paste and continue cooking until the tomatoes are soft. When the tomatoes are soft, add the parsley and adjust the seasoning.
[Crack the eggs, one by one, and drop into the frying pan.] Cover and cook until the eggs are cooked to your taste. Serve the chakchouka hot from the frying pan.
You can add one or all of the following to your chakchouka:
Cubes of boiled potatoes, sliced chili pepper, chopped celery stalk or cooked chickpeas with the onions. You can also add fresh coriander along with the parsley.
