Directions
Combine yeast with water and pinch of sugar and set aside.

Combine flour, remaining sugar, salt and 2 eggs in large mixing bowl. Add yeast mixture and mix well. Dough will be moist and sticky. Knead until dough is smooth, about 10 minutes, adding flour or water as needed. Dough should still be moist. Return to bowl, sprinkle dough with flour, cover with towel and let rise until doubled, about 1 hour.

Divide dough in half, place each half on lightly floured board and lightly knead into round loaves. Place on greased baking sheet, leaving space between loaves, as they will rise and expand when baking.

Beat remaining egg. Brush loaves with beaten egg and sprinkle with sesame seeds. Bake at 350 degrees until golden brown and completely baked inside, 20 to 30 minutes.

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Directions
Toast the bread very lightly in the oven so that it dries out but does not color, then break into pieces. Fry the garlic in 1 Tbl. of oil and until it just begins to color, add the tomatoes and toasted bread and cook, stirring, until the bread falls apart and blends with the tomatoes. Now stir in enough hot stock, a little at a time, to get a thick mushy consistency. Season with salt and plenty of pepper, add basil, and simmer gently about 20 minutes, stirring occasionally. Serve hot with a little olive oil dribbled over each serving.

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Directions
Whisk the sugar, yeast, and water together in a medium bowl. Stirring in one direction with a wooden spoon, add 2-3 cups of flour, a cup at a time, mixing until incorporated. Stir for a minute, about 100 strokes. Let this sponge rest, covered, for 10 minutes.

Stir the salt and mahleb into the sponge. Continuing to stir with the wooden spoon, and still stirring in one direction, gradually add as much additional flour as the dough can incorporate. Then turn it onto a lightly floured work surface and knead it for 8-10 minutes, adding more flour only if necessary. The dough should be smooth and elastic.

Transfer the dough to an oiled bowl, turn to coat the dough with oil, cover with plastic wrap, and allow to rise at room temp until doubled in volume, 1 1/2 to 2 hours.

Lightly oil two baking sheets and keep them close to your work space. Punch the dough down, turn it out onto a work surface, and cut it into 32 pieces. Lightly flour the work surface, then use your palms to roll each piece of dough into a rope 6-7 inches long. Pinch the ends of each one together to form a circle and place the circles on the oiled baking sheets, leaving at least 1/2 inch between them. Cover and allow to rise for 30 minutes.

Set the oven racks in the upper part of the oven and preheat the oven to 400F. Brush the ka’kat with the egg wash and sprinkle with sesame seeds. Bake until nicely browned, about 20 minutes. To ensure the breads bake evenly, rotate the baking sheets top to bottom and front to back halfway through the baking time. Transfer the baked breads to racks and cool for about 5 minutes before wrapping in a cloth to keep warm. These are best served warm.

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Directions
Remove the crust from the bread. Soak the slices in honey for at least half an hour. Lightly grease a small deep baking dish.
Using a spatula, pile the slices of bread evenly, one on top of another, in the baking dish. bake in a 300 degree oven for 45 minutes.
Cool and chill in the refridgerator. Slice and top with heavy cream.

Directions
To prepare bread for bottom of dish: Take pita bread and rip into bite size pieces. In a frying pan, add about a 1/4 stick of butter, add bread pieces and fry until golden brown and crisp. Put these pieces in a glass baking dish, preferably a square sized dish. Set aside.

Add to same pan, a little more butter, salt, approximately 2 cloves of crushed fresh garlic, and a teaspoon or so of cumin stir around a bit until you can smell aroma, then add fried bread pieces to this mixture, stir to coat bread and put back into glass baking dish. Set aside.

To prepare meat: put some butter in a pot, stir fry meat until brown, add 1 onion quartered, salt & pepper, 1 cube of chicken bouillon and water to cover meat. Bring to a boil, turn down to simmer, cover and cook until tender, approximately 2 hours. After meat has cooled, take out chunks of meat and put in a bowl, set aside. Reserve soup from the meat separately.

To prepare the rice: Put some butter into a pot, add shareya (fideo noodles) like a handful or so, keep stirring until golden brown, not too dark, but very golden. Then add two cups of rice, stir a little bit until some of the rice turns an opaque white. Add 2-1/4 cups of water and salt to taste. Bring to a boil, cover and turn down to simmer, cook until tender. Test the rice tenderness after about 35 minutes.

Now take some of the soup from meat and add to the top of the bread pieces in baking dish to saturate. Add cooked rice on top of bread pieces. Slowly spoon remainder of soup onto rice, looking at glass dish sides to see level of soup, should reach just to top of rice, don’t worry, this doesn’t have to be exact. Now you’re ready to make the sauce and fry the meat to put on top.

To prepare red sauce: In a pan, add a little oil or butter, crushed tomato, a half teaspoon of tomato paste, salt & pepper, 2 cloves of fresh crushed garlic and cumin. Add also approximately 3 tablespoons of vinegar, stir this until you smell aroma and it is a bit smooth. It should be a bit thick, not watery, but if too thick you can add a bit of water. Spread with a wooden spoon atop the rice to cover.

To fry meat: In a pan add a bit of butter or oil, the meat, just a touch of tomato paste, about a tablespoon of fresh crushed garlic, salt & pepper, a teaspoon of cumin. Cook until meat is golden fried.

Spoon this atop the rice and serve. Enjoy!

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Directions
Remove the crust from the bread. Soak the slices in honey for at least a half hour. Lightly grease a small deep baking dish. Using a spatula, pile the slices of bread evenly, one on top of another, in the baking dish.

Bake in a 300 degrees oven for 45 minutes.

Cool and chill in the refrigerator. Slice and top with heavy cream.

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Directions
Preheat oven to 300 degrees.

Remove the crust from the bread.

Soak the slices in honey for at least a half hour.

Lightly grease a small deep baking dish.

Using a spatula, pile the slices of bread evenly,one on top of another, in the baking dish.

Bake in a 300 degrees oven for 45 minutes.

Cool and chill in the refrigerator.

Slice and top with heavy cream.

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Directions
Soak bread in honey for at least 30 minutes.

Put in a baking dish, piling slices evenly one on top of the other.

Bake in a 300 degree oven for 25 minutes.

Cool and chill.

Serve with cream to pour over the top. For added flair you can sprinkle shredded and or toasted coconut over the top as well.

Directions
Preheat oven to 325 degrees F.

Place phyllo pastry on a baking sheet and bake for 15-20 minutes until crisp.

Remove from oven and raise temperature to 400 degrees F.

Scald milk and cream by pouring into a pan and raising heat gradually until hot but not boiling.

Gradually add the beaten egg and rose water.

Cook over a very low heat, until the mixture begins to thicken, stirring constantly.

Using your hands, crumble the pastry and spread it in layers with the nuts and raisins into the bottom of a shallow baking dish.

Pour the custard mixture over the nut and pastry base and bake for 20 minutes, or until golden.

Sprinkle with cinnamon and serve with light cream.

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Directions
Dissolve the yeast in 1 cup warm water. Sift together the flour and salt and mix the yeast and water. Work the mixture into a dough and knead for several minutes. Cover the dough with a damp cloth and let rise in a warm place for 3 hours.

Preheat oven to 350°.

Divide the dough into 6 equal portions and roll into balls. With either your hand or a rolling pin, pat and press each ball of dough into a 5-inch circle about 1/2-inch thick. Place on an ungreased baking sheet and bake for 10 minutes, or until the pita are light golden brown.

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