Directions
Step 1
Wash, peel and cut the potatoes into medium slices.
Wash, peel and cut the Zucchini into medium slices.
Peel and cut the onions into thin round slices.
Wash, peel and cut the garlic into small slices.
Wash and cut into large chunks boneless Cod Fish.
Wash and cut into a very small slices Green Parsley (Bakdones).

Step 2
Put peeled potatoes into a pot with some water. Boil the potatoes (until it is half cooked) for about 8 minutes. Drain the water.
Put peeled onions and baby carrots into another pot with a very little water and boil the onions and the baby carrots (until it is quarter cooked) for about 4 minutes. Use the juice and the water of this mix in the last step.
Add 2 cans Italian Stewed tomato (18 OZ each) to the peeled onions and baby carrots
Add Salt and pepper to taste.
Add Parsley.
Add the Zucchini to the onions and the baby carrots.
Stir all and mix everything together and boil for about 4 minutes.

Step 3
Brush a very large oven pan or tray with the 5 tablespoons Olive oil.
Put the fish over the olive oil.
Put some lemon juice over each chunk of fish.
Sprinkle Cumin and garlic over the fish.
Add the half cooked potatoes, carrots, onions, and 2 cans of Italian Stewed tomato (everything) on the fish. Do not add more water.
Bake in 450 degrees oven (without cover) for 10 minutes. Then reduce heat to 400 degrees for another 10 minutes. Then reduce heat to 350 degrees for another 40 minutes.
Serve over red rice with onion.

Directions
Soak rice in water for 20 minutes.
Fry onions to a rich brown.
Add water and salt and boil, then stir in the rice.
Cover, lower heat to minimum, and allow slow cooking for 15-20 minutes.
For variety, stir 1 tablespoon of tomato paste into the water before starring in the rice.

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.

Basboussa
2 cups semolina flour
1 cup sugar
1 cup coconut flakes
1 cup clarified butter
1 cup milk
1/2 talbespoon plain yogurt
1/2 cup slivered almonds, or 1/2 cup chopped hazelnuts
2 teaspoons baking powder

Directions
Sugar Syrup
Put ingredients for sugar syrup into a pot and bring to a boil.
Add 1 tablespoon clarified butter.
Simmer for about 15 minutes and cool.

Basboussa
Mix the sugar, coconut and semolina flour, then, add the baking powder.
Put the milk and butter in a pot and bring to a boil.
Add the semolina mixture to the milk and butter, plus remaining ingredients and mix well.
Coat a baking tray with butter.
Pour into a baking tray 1/2 inch high and distribute evenly.
Bake at 350 degrees for about 35 minutes until golden-yellow.
Remove from the oven and distribute slivered almonds or chopped hazelnuts over the top of the backed Basboussa. Press the nuts gently with your finger.
Leave the Basboussa to cool for 1 hour.
Soak with the cold sugar syrup.
Bake at 200 degrees for 5 minutes until golden-yellow.
Cut into pieces and serve warm or cold.

1 LB konafah
1 LB butter(melted)
¼ LB walnuts
½ LB unsalted Peanuts
¼ LB coconuts
1 teaspoonful fine ground cinnamon

Syrup
1 ½ cups of sugar
1 ½ cups. of water
1 teaspoonful of lemon juice
1 teaspoonful of vanilla.

Directions
Preparation of Syrup
Add sugar to water, stir on mild -heat stove until dissolve.
Add lemon juice and boil for 30- 45 minutes using minimum heat until it gets viscous and thick.
Allow it to cool to room temperature.
Add vanilla.

Preparation of the nuts
Convert the nuts to small particle in the size of sesame seeds.
Mix with coconuts and cinnamon.

Preparation of Konafoh
Use 9 x I I inch tray; coat all sides of the tray with butter Mix konafah with molten butter.
To do so, try to divide it to small pieces to be mixed with butter.
After mixing, divide konafah into two equal quantities.
Spread the first half of konafah in the tray and try to press it and make its surface even.
Spread the nuts mixture over it. Then, add and spread the second half.
Press it with f-ingers, makes its surface even.
Add the remainder amount of butter on the surface evenly.
Bake in preheated oven (325 f) for about 20 minutes until the lower surface of kanafah turned into golden color.
Turn the oven to broil until the upper surface turned into golden color.
Sooner, remove it from the oven.
Add the cold syrup to it evenly.
Cover it with aluminum foil. Allow it cool.
Divide it into a 12 equal pieces.

Making Atayif Pastry (dough)
1 cup flour
1 cup warm water
Pack Powder Yeast (one tablespoon)

Directions
Preparation of Syrup
Add sugar to water, stir on mild -heat stove until dissolve.
Add lemon juice and boil for 30- 45 minutes using minimum heat until it gets viscous and thick. Allow it to cool to room temperature. Add vanilla.

Preperation of Atayif Pastry
Dissolve 1 pack Powder Yeast in 1 cup warm water. Add water gradually to flour. Use “Whisk” (Beater or Wire Spoon) to beat the flour while adding the water.
tinue adding water and beating the flour until you get batter like Pancake batter.

Leave the batter for half an hour, until the yeast works. When you see bubbles and the batter becomes thick, it means the Yeast worked.
If the batter is too thick, add more water and beat. Do not beat it too hard. If you beat it too hard, you will loss the bubbles.
Heat non-sticky “Large Frying Pan”.

Poor 3 inch diameter circles of Atayif batter and cook. After Atayif Pastry (dough) is cooked: remove it: when the upper service is white and dry and the bottom is dark pink.
If the bottom is too dark, reduce the heat. If the bottom is too light, increase the heat. When you remove it from the “Large Frying Pan”, put it on paper towels to cool. Make it one layer, so it won’t stick to each other.
Cover it with a towel to keep it from drying.
After the dough is cold, go prepare syrup.

You can not store the Atayif dough for a long time. If you do, it becomes stale and you can not use it.

Dough
1 cup flour
3/4 cup water
4 cups oil
1/16 teaspoonful of salt
1 piece (or powder is better) of yeast. Use: Fleischmann’s RapidRise - Highly Active Yeast. Net WT 1/4 oz (7G).

Syrup
2 cups of sugar
2 cups of water
1 teaspoonful of lemon juice
2 teaspoonful of vanilla

Directions
Preparation of Syrup
Add sugar to water, stir on mild -heat stove until dissolved.
Add lemon juice and cook until it boils.
Use minimum heat until it gets viscous and thick (about 30 minutes).
Allow it to cool to room temperature.
Add vanilla.
Do not put it in the Refrigerator.

Preparation of Lkmt Alkady - Zalabia
Mix the yeast in the 2/3 cup of water. Add flour and mix will until it becomes dough.
Leave the dough in a warm area for about 2 hours.
Cover it with a cloth until the dough expands.
Cut the dough with a small scoop or a teaspoon.
Heat the oil and fry the scooped dough until light brown.
Put the hot cooked dough immediatly in the cold syrup, mix well for a minute.
Cover it with aluminum foil.
It tastes better if you eat it before it gets cold.

Directions
Dry thr ru’aa or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, to make them dry and crisp.
Crush with your fingers and place in a lightly greased oven pan.
Mix nuts and coconut and scatter on top.
Warm sweetened milk and pour over the dessert.
Dab with butter or cream and place in moderately hot oven until top is browned.

Directions
Mix sugar with 3 cups milk. Heat until it boils.
Mix Nicha with 1 cup of milk. Then, add it slowly to Sugar-milk mixture while stirring quickly until it boils. It is very, very important to stir quickly.
Add Mango juice to the mixture and stir quickly until it boils.
Turn heat down to low. Cook for 5 minutes.
Add water and vanilla to the mixture and stir for 3 minutes.
Take mixture off heat and wait until the temperature goes down a little.
You’re almost done. Pour the Mehalabeya into round individual dessert dishes.
Mehalabeya can be topped with white raisins, small pieces of dried fruit, mixed nuts, or small slices of fresh mango.
Refrigerate until cold. Serve Mehalabeya cold.

Directions
Shred the apricot sheets coarsely and cover with water for 1-2 hours to dissolve.
Strain and measure to determine the amount of suger needed.
Add suger and boil over very low flame.
Stir Corn Starch (Nisha) in small amount of cold water and add to boiling’amar al-din.
Cook, stirring occasionally, until resembles thin custard.
Remove from flame, stir in the raisins and half the amount of nuts.
Pour into a serving bowl.
When cool, sprinkle the remaining nuts on top.