Directions
Place all ingredients in saucepan. Bring to boil.
When its colour changes to golden brown, lower the heat and continue to simmer.
Keep a careful watch on the colour. Once it starts to change to brown, turn off the heat.

Allow to cool a little, then pour small quantities onto heavy duty plastic, of the cereal bag type. Plastic that is not heavy duty will melt. It is not a good idea to use a plate, as you will need to peel it off something pliable after it cools.

When it becomes cool enough to handle, pull a piece off the plastic and pull and stretch it. This will immediately cause it to change color, from a clear golden brown to an opaque gold. It should be easy to stretch and pull. If it is too hard, you have left it on the heat for too long and must make a new batch. If it is too liquid, it has not been heated enough and must be heated once more, or a new batch made.

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Directions
Mix flour, sugar, salt, and baking powder. Stir well.
Cut the butter to small pieces. Add the butter to the mixture and mix by hand until the mixture becomes small pieces.
Knead the dough while slowly adding 1 cup of water, until it becomes a dough.
Sprinkle some flour on a cutting board.
Place the dough on the Cutting Board.
Use a rolling Pin to flatten the dough, and keep sprinkling flour as needed (to avoid the dough sticking to the Cutting Board) until the dough is flattened and about 1/2 centimeter thick.

Directions
Lightly roost the sesame seeds.
Put the sugar in a pot, then, add the water in a low heat. Stir until the sugar milts.
Add the lemon juice and the roosted sesame seeds. Stir on a low heat.
Oil a cutting board. Put the hot dough on the oiled board.
Roll the hot dough to one centimeter thick.
Leave the hot dough on the cutting board until it becomes warm.
Cut the warm dough into different Semsemiah shapes with a cookie cutter.
Cover the Semsemiah shapes with Glad Rap or Solofan paper to cover.
Put the covered Semsemiah into an air tight tin (box).

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Topping
1 tablespoon raisins.
1 tablespoon mixed nuts.
1 tablespoon ground cinnamon.

Directions
Place whole wheat grain in earthenware pot or ceramic container.
Cover with warm water at least 3 times its amount.
Leave to rest in a warm place for 4-6 hours.
Drain, cover with warm water.
Boil over low flame for 10-15 minutes or until it is very soft.
Drain again.
Dissolve sugar in milk Add corn flour and butter and pour over wheat.
Return pot to flame and simmer for 10 minutes on very low heat.
Place in serving dish to cool.
Lightly fry raisins until they puff.
Mix with nuts and cinnamon and sprinkle over ‘Ashura.

This dish is traditionally prepared on the 10th of Muharram (the first month of the Islamic calendar).

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Directions
Beat eggs.
Add sugar, flour and baking powder. Stir well.
Add nuts and dates.
Use 2 tbsp. butte to grease an 8-inch square pan.
Spread batter in the greased 8-inch square pan.
Bake at 350 degree for 15-20 minutes.
Make in strips while still warm.
Remove from pan and sprinkle with confectioner’s sugar.

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Directions
Mix the clarified butter with the sugar until the clarified butter become soft.
Mix the white egg, and add it to the clarified butter, and continue mixing, 3) Add the vanilla and mix until it becomes one.
Add the flower with the salt, a little bit at a time, to the butter, until it becomes soft dough.
Make small balls, then press it by both hands to make it round.
Put half a peanut or any kind of nuts or krnfl in the middle and press it.
Grease the 2 trays.
Bake in 320 F until it’s cooked from inside for about 25 to 30 minutes, without changing its color.
Remove it with care.
Sprinkle with powderd sugar before you serve.
Put a butter paper between each layer in the visitor box.

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Directions
Combine coconut, walnuts, raisins, apples, prunes, pears, sugar, and cinnamon in a medium saucepan. Add water to cover, about 6 cups. Bring to a boil and reduce heat to simmer. Cook, stirring occasionally, over medium-low heat until thick, about 1 1/2 hours. Add small amounts of water as necessary to prevent sticking. Add jam, remove from heat, and add wine. Stir to combine. May be made ahead of time. Store in an airtight container in the refrigerator for up to 3 days.

Directions
Heat oven to 300 F.

Put the soaked, drained beans into a baking dish with a cover and pour in enough water to cover them by 2 inches. Add half the cumin, lots of black pepper, and the garlic. Cook slowly in the over, covered, for 3-4 hours, until the beans are very soft but not broken up, and the juice is thick.

Meanwhile, put the eggs, cilantro, mint, lemon, and onion into separate dishes on the table.
When the beans are ready, salt them and add the rest of the cumin and 1/4 cup of olive oil. Serve in the baking dish at the table and invite people to addtheir own eggs, mint, cilantro and lemon juice on top, and more olive oil as needed to give a smooth consistency.

This is good served with warm pita bread and a tomato/onion/cucumber/ mint/olive salad with a light yogurt and garlic dressing. Some people like to add a dash of hot sauce.

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Directions
Sort and rinse dried beans. Place in a large saucepan and add lightly salted water to cover. Bring to a boil. Reduce heat and cover. Simmer over low heat 2 1/2 hours. If necessary, add more water to keep beans covered.

Add lentils and cover. Simmer 30 minutes longer or until lentils and beans are tender and mixture is thick but not soupy. Stir in lemon juice, olive oil, cumin, salt and freshly ground pepper. Serve hot, sprinkling each serving with a portion of green onions.

Eggplant Marinade
1 tsp pesto
black pepper
2 tbl olive oil
2 tbl red wine vinegar
1 tbl lemon, juice
sliced eggplant, (1/4 inch thick)

Directions
Prepare grill and heat to medium. Oil grill rack. Brush one side of flatbread with oil. Spread hummous or babaganoush on un-oiled side of flatbread. Distribute tomatoes, eggplant, artichoke, and Parmesan and black pepper on top. Grill, with grill cover down, for 3 minutes or until underside is golden brown and toppings are heated through. (If one side of grill is hotter than the other rotate the pizzas partway through cooking.)

Eggplant Marinade:
Prepare grill and preheat to medium. In a large bowl whisk together oil, vinegar, lemon juice pesto and black pepper. Oil grill rack. Lightly brush eggplant slices with marinade and grill until tender and slightly charred, turning occasionally, about 5 minutes.

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