In a large bowl combine the flour, salt and 2 eggs. Add water and mix, until you have a firm but workable dough. Cover with a kitchen towel and set aside.
Thinly slice the lemon. Dry the fish with paper towels. [Stuff a few lemon slices and some of the fresh herbs into the belly of the fish.] Sprinkle with freshly ground pepper.
Preheat the oven to 375í F.
Cut the dough in half. Roll each piece in to a 1/3 inch sheet. Place the fish at one end of the dough and cover with some fresh herbs. Fold the dough over the fish then use your fingers to [press the dough around the fish.] If the dough is too dry to form a tight bond, brush some water around the dough. [Decorate the dough] or simply smooth it out using your hands. Beat the remaining egg and brush it over the dough.
Bake the fish for 40 minutes. Remove the fish from the oven and let it rest for 10 minutes. The fish can stay in the dough for up to 25 minutes.
Using a sharp heavy knife, [cut open the baked shell.] Serve the fish on the bottom piece of dough with the lid on the side for bones.
!! 32 Arabic Egg Pizza
Prepare the pita bread dough:
Dissolve the yeast in 1/4 cup of warm water. Add the sugar and let rest until it becomes bubbly, approximately 5 minutes.
Mix the yeast mixture, half of the flour and the remaining water. Blend well. Cover with a kitchen towel and let rest for 45 minutes.
Mix in the rest of the flour, salt and olive oil. [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] then knead for 3 minutes.
Cut the dough into 6-8 pieces. On a floured work surface, use the palm of your hand to form the dough into balls.
Cover them with a kitchen towel and let rest for 30 minutes.
Prepare the pizza:
Preheat the oven to 375í F.
Using either a rolling pin or your hands, shape the dough into several 1/4 inch thick circles. Working your way around the entire circle, [fold the edges in] to form the crust. Grease and lightly flour a baking sheet. Place the dough on the sheet and let rise for 15 minutes. Crack the eggs on the pizzas. Season to taste with salt and freshly ground pepper. Bake for 10-12 minutes, depending on how crispy you like your pizza.
Sprinkle with za'atar and serve.
!! 33 Dill Pickles - Melafafon Chamuze
Wash and trim the cucumbers and dill. Place half the dill and half the garlic in a clean jar. Pack as many cucumbers as possible into the jar. Stuff the chili pepper inside the jar and then put the remaining dill and garlic over the cucumbers. Use a teacup to fill the jar with water. Count how many cups it takes to fill the jar and then add one teaspoon of salt for every cup of water. Close the jar and store in a light place, but not in the sun.
In a hot summer, you can start eating the cucumbers after 2-3 days (they will be half done). Otherwise, leave in a light place for one week and then transfer to a refrigerator to stop the pickling process.
!! 34 Eggplant in Olive Oil - Chazilim Beshemen Zaite
Bring 3 gallons of water and 3 tablespoons of salt to a boil. Wash and trim the eggplants. Cut a deep slit on one side (lengthwise) and stop almost at the stem side. Cook the eggplants in the boiling water until the color has changed and the eggplants are almost tender. Drain the eggplants and let cool.
In a food processor, or with a chef's knife, chop and mix the pine nuts, basil, thyme, chili peppers, almonds, pistachios and black pepper. Work into a coarse mixture by using the "pulse" button. [Stuff as much of the mixture as possible into the cut eggplant.]
Arrange the eggplants in layers inside a large glass jar. Sprinkle the rest of the salt between layers. Cover the eggplants with olive oil. Close the jar and store in a dark, cool place for 2 weeks.
!! 35 Pickled Mushrooms - Pitriyot K'vushot
Clean and trim the mushrooms. Bring the vinegar, water and salt to a boil in a saucepan. Add the mushrooms and continue cooking for 3 minutes. Remove from the heat and let cool.
When cool, pour the mushrooms and liquid into the jar. Add the thyme, bay leaf, garlic cloves and black peppercorns. Close the jar and shake well. Open the jar and cover the liquid with the olive oil. Seal the jar and store in a cool, dark place. The mushrooms will be ready after one week, but can be stored in a cool, dark place for up to a month.
!! 36 Breast of Mullard with Honey and Thyme Sauce
Heat the honey in a saucepan. When the honey is warm, add the orange [zest] and 2/3 of the thyme. Stir until the honey begins to caramelize and a strong aroma is released. Be careful not to burn the honey. Add the chicken stock, vinegar, salt and pepper and cook for 30 minutes then strain.
With a sharp knife, [score the fat side of the duck breasts.] Rub with salt and freshly ground pepper.
Heat a heavy frying pan, and fry the breast over medium heat, starting on the fatty side, until the majority of the fat has burned off, and whatever fat remains is brown and crispy, about 5 minutes. Pour the fat out of the pan and then return the pan to the heat and continue cooking, while brushing the breast with the sauce, for 3-4 minutes. The heat should never be any higher than medium.
Remove the breasts from the frying pan. Pour the rest of the sauce into the pan and stir over high heat until the sauce is syrupy. Let the breast rest for 2-3 minutes.
[Slice the duck,] arrange on a warm serving plate, cover with the warm sauce and fresh thyme sprigs and serve.
!! 37 Fruit Cake
Coarsely chop the walnuts. Chop the figs and pears. Pit and chop the dates and apricots and place all the fruit in a saucepan. Pour in 1/4 cup of water and simmer on medium heat for 10 minutes. Mix in the butter and allow the mixture to cool. Add the liqueur or brandy, walnuts, egg, flour, lemon [zest], cinnamon and clove.
Prepare the pie dough:
Sift the flour onto a work surface and then make a well in the center. Mix together the cold butter pieces, egg yolk, and salt into the well. Rub the butter into the flour, gradually drawing in more flour. Work the flour until coarse crumbs are formed. Add the vinegar. Press the crumbs into a ball. Lightly flour the work surface. Using the palm of your hand, knead the dough against the work surface until it is smooth, and peels away in one piece. This may take up to 2 minutes. Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes. If desired, a food processor may be used. Cut off 2/3 of the dough and roll it into a rectangular shape, large enough to cover the base and sides of the pan. Place this dough inside the pan, pressing evenly on the base and sides. Pour the fruit filling inside and level the surface.
Preheat the oven to 350í F. Trim the pastry to fit the pan, leaving 1 inch of pastry hanging over the edge of the pan. Line and fill the pan. Fold the inch of pastry inside the pan, over the filling. Roll out the remaining 1/3 of the dough, to cover the cake. Brush the edges of the dough with egg white and lay it, egg side down, on top of the cake. Press the edges well, to seal the cake. Brush the lid with egg white and bake in the oven for 40-45 minutes, until it is golden brown. Remove the cake from the oven and let it sit in the pan for 20 minutes before unmolding and placing on a wire rack. Allow to cool for at least 1 hour on the rack then sprinkle with confectioners' sugar.
!! 38 Stuffed Vine Leaves Koupedia
Pour some water into the saucepan and bring it to a boil. Rinse the vine leaves in cold water, then blanch for four minutes. Refresh the leaves and then place in a colander to drain.
Fry the chopped onion in the oil until tender. Combine the lamb, veal (or chicken), rice, onion and herbs in a bowl. Season to taste with salt and freshly ground pepper.
Sort through the vine leaves, and then [line the base of a heavy saucepan with the damaged leaves.] Place a vine leaf, shiny-side down, on the cutting board. If necessary, snip off the stem. [Put 1 tbs of stuffing on the leaf and fold.]
[Arrange the rolls,] close together, in layers. Cover the rolls with the rest of the leaves. Pour the chicken stock and lemon juice over the rolls. Add the butter or olive oil. Place a heat-proof plate over the rolls. Cover the saucepan and simmer for 1 1/2-2 hours.
Lemon Sauce:
Melt the butter. Add the flour and mix over low heat for 2 minutes. Add the chicken stock and stir until you have a smooth, bubbly sauce. In a separate bowl, beat the eggs until frothy. Add the lemon juice to the eggs. While continuously whisking, pour the sauce slowly into the eggs. Cook over low heat for 2 minutes while continuously stirring. Season to taste with salt and freshly ground pepper. Spoon the sauce over the rolls, garnish with parsley, and serve.
!! 39 Fried Shrimp and Artichokes Saganaki ala Perea
Cut the artichoke bottoms in half. Cook in salty water until tender (about 15 minutes for fresh artichokes), and then drain. Clean the mushrooms. Shell and devein the shrimp.
Heat the oil in a large frying pan and fry the artichokes over high heat until lightly brown. Push the artichokes to the side of the pan. Add the shrimp, mushrooms and lemon juice to the pan and fry until the shrimp turn pink. Mix with the artichokes, add the wine and cook over low heat for 1 minute. Season to taste with salt and freshly ground pepper. Remove the pan from the heat. Sprinkle with parsley. Serve at once with crisp and crusty bread.
!! 40 Sour Lentil Soup Fakes Xithati
[Sort] and wash the lentils. In a large saucepan combine the lentils, water, spring onions, garlic, olive oil and coriander. Bring to a boil. Cover and simmer until the lentils are soft, approximately 1 hour.
In a small bowl whisk together the cold water and flour. Add this mixture to the soup while stirring continuously. Season to taste with vinegar, salt and freshly ground pepper. Cook for another 5 minutes and serve.
