Anchovy Stuffed Olives

Pit the olives and fill each with an anchovy filet. Place the olives in a deep serving dish. Combine the oil, vinegar, tarragon and pepper, mixing well. Sprinkle the mixture over the stuffed olives. Cover and refrigerate at least 4 - 6 hours. Serve well chilled.

Garlic Soup

Brush the bread slices with the egg whites and toast in the oven until golden brown. Drop the garlic cloves into boiling water and let boil for 12 - 15 minutes. Drain the garlic, rinse under cold running water and peel. Mash the garlic and then beat together with the egg yolk until the mixture is thick.

In a saucepan or small kettle bring the stock to the boil. Remove from the flame and stir in the garlic mixture. Cook, stirring regularly, until thickened (about 5 minutes) taking care not to let the soup boil. Correct the seasoning with salt and pepper to taste. Sprinkle the soup with the parsley and serve with the bread slices.

Gray Mullet in Wine and Paprika

Clean the fish and place them in a shallow baking dish. Pour over the white wine and 1/4 cup water and let stand for 5 - 6 minutes on each side.

Melt 2 Tbsp. of the butter in a small skillet and saute the onion and hot paprika together until the onions are translucent.

Transfer the fish to a well-greased baking dish and dot with the remaining butter. Sprinkle with salt, pepper, tarragon and lemon juice. Pour over the red wine and add the sauteed onions. Bake in a medium oven for 30 minutes.

Immediately on removing from the oven, sprinkle the fish with the paprika. Place under a hot grill for several minutes, just until the skin begins to blacken. Serve hot garnished with parsley, lemon quarters and sliced onion.

Candied Figs - Moratub Teen

Put the figs and lemon juice in a heavy saucepan and barely cover with water. Let stand for 2 hours and then, on a low flame, heat gently. Stir occasionally until the figs are tender. Add the sugar, cinnamon and ginger and continue to cook on a low flame until the figs are glazed and the mixture has thickened to the consistency of jam.

Remove from the heat and stir in the walnuts. Let cool before refrigerating. Serve cold with demi-tasse spoons.

Stuffed Vine Leaves - Warak Enab

If using fresh grape leaves, soak in hot water for 5 - 6 minutes. If tinned leaves are used, soak 5 - 6 hours in cold water. In either case, squeeze dry gently between toweling.

Soak the prunes in water for 3 hours. Remove from the water and chop coarsely. Coarsely chop the cherries and raisins.

Combine all the ingredients (except the vine leaves, lemon and oil) and with the mixture fill the leaves, tucking in the edge while rolling. The finished rolled leaves should be about 2" (5cm.) in length.

Cover the bottom of a shallow pan with half the lemon slices and arrange the stuffed leaves on top. Cover with another layer of lemon slices, and pour the oil and 2 cups of water over all. Cover and cook over a medium flame for 1 hour.

Remove from the flame and discard the upper layer of lemon slices. With a slotted spoon remove the stuffed leaves from the liquid. If served hot, each rolled leaf may be served on one of the cooked lemon slices. If served cold, discard the lemon and chill the leaves well.

Chicken with Chickpeas - Djej bil Humous

Sort through the chickpeas, cover with water and soak overnight. In a small bowl, make a paste using half the garlic cloves and 1 tbs. salt. With this mixture, rub the chicken inside and out. Let stand 10 - 15 minutes and then rinse the chicken under running water and pat dry. In another small bowl, combine the ginger, pepper and remaining garlic and grind to a paste. Add 2 Tbsp. of water and mix well. Rub the chicken inside and out with this mixture, cover and refrigerate overnight.

Drain the chickpeas, rinse well and place in a saucepan. Pour over fresh water to cover, bring to the boil and reduce the flame. Cover and simmer until the chickpeas are tender (about 1 hour). Drain the chickpeas and pour over cold water to cover. By rubbing the peas lightly, remove and discard the skins.

Transfer the chicken to a lightly greased casserole and pour over any liquids remaining in the bowl. Add the saffron, turmeric, parsley, cinnamon, chopped onion and olive oil-margarine mixture. Pour over 2 cups of water (or stock) and bring to the boil. Reduce the flame, cover and simmer for 1 hour, turning the chicken 4-5 times. Remove the chicken and set aside to keep warm.

Add the sliced onion, cooked chickpeas and raisins to the casserole and cook until the onions are soft and the sauce has reduced to a thick gravy. Return the chicken to the sauce and heat through. Correct the seasoning with salt and pepper to taste.

To serve, transfer the chicken to a preheated deep serving dish, spoon over the chickpeas and sauce and serve immediately.

Date and Orange Salad - Salata Letchini

Separate the tender leaves of the lettuce and wash well. Drain, pat dry, shred and place in a salad bowl. Chill.

Mix together the lemon juice, orange juice, orange flower water, sugar, salt and 1/2 tsp. of the cinnamon.

To serve, pour most of the dressing over the lettuce and toss. Arrange the orange sections over the lettuce leaves and then top with the dates and almonds. Sprinkle over the remaining dressing and dust gently with cinnamon.

Dill Meatballs

Grind the chickpeas finely and combine with the salt, cardamom, pepper and dill seed, mixing well.

In a skillet, heat 2 Tbsp. of oil and lightly brown the ground beef and chicken.

Combine the meat, chickpea mixture and egg, mixing well by hand. Form into meatballs about 1" (2 1/2 cm) in diameter. In a saucepan, heat the chicken stock and cook the meatballs in the stock until done (about 45 minutes). Drain and serve hot.

Spiced Fish Soup

Note: If the fish suggested in this recipe are not available, substitute trout fillets and/or bass fillets.

Heat the oil in a large, heavy skillet, and saute the onions until well browned. Add the garlic, grated tomatoes and salt and saute for l5 minutes longer, stirring regularly. Add 4 cups of water to this mixture and bring to a boil.

Place the fish in a large kettle and pour the boiling mixture over. Sprinkle again with salt and black pepper to taste and cook gently for 45 minutes, skimming occasionally. Correct the seasoning and strain before serving. Whatever fish pieces that remain whole may be served with the soup.

Fruited Beef

In separate bowls, soak each of the dried fruits in water for 2 hours. Drain well. Cut the meat into cubes about 1" (2 1/2 cm.) square. In a heavy skillet, heat the oil and saute the meat until browned on all sides. Add the prunes and cook on a low flame, uncovered, for 20 minutes. Add the apples, apricots, seasonings and tomato puree. Stir well and cook uncovered another 10 minutes. Serve hot on the white rice. On each portion, distribute the fruits and ladle over an appropriate amount of sauce.

Lentils with Spinach and Lemon

Place the lentils in a saucepan and cover with water. Bring to the boil, cover and let cook for about 20 minutes.

Heat the oil in a large casserole and brown the onion. Add the garlic and coriander, stir well and then add the spinach. Saute for 5-6 minutes, stirring frequently. Add the potatoes, lentils and enough of the lentil cooking liquor to cover. Season to taste with salt and pepper, bring to the boil, lower the flame and simmer until the mixture is thick and soupy (about 1 hour). Stir in the lemon juice. Serve hot or lukewarm.

Mint Wafers

combine the sugar, milk, syrup and cream of tartar in a large heavy pan and, over a low flame, heat until the sugar is dissolved, stirring constantly. Continue to cook and stir until the mixture comes to a boil.

Remove from the flame, cover and let stand for 3 - 4 minutes. Uncover and continue to cook without stirring until the mixture is at 240 degrees Fahrenheit (115 Celsius) (check by using a kitchen thermometer). Remove from the flame and allow to cool for 10 minutes.

Whip the mixture until creamy and then add the peppermint drops. Drop the mixture from a teaspoon onto aluminum foil to form small patties. Let cool and solidify before serving. Yields about 1/2 kg. of candies.

*Note: If serving these wafers with a meat-based meal, substitute soya milk for the milk.

Bean Cakes - Ta'amia

Soak the beans overnight in cold water. Drain, cover with cold water, add the salt and simmer until the beans are cooked but still firm (about 45 minutes). Drain, reserving the water.

Mix the beans together with the onion, parsley and garlic and puree through a strainer, adding just enough of the reserved water to prevent sticking. Blend the flour together with the egg and mix into the beans. In a heavy skillet, heat about 1" (2 1/2 cm) of the oil and drop the mixture in by heaping tablespoonfuls. Fry, turning occasionally until both sides are golden and crusty. Drain on paper toweling and serve hot. To serve as an appetizer, place on plates, surrounded with tomato slices and onion rings and garnished with lemon wedges. May also be served as a snack or for lunch with tomato slices and shredded lettuce inside a pita bread.

Pecan Soup

Put the pecans, milk, breadcrumbs and flour in a saucepan and bring just to the point of boiling, stirring constantly. Remove immediately from the flame. In a large saucepan, melt the butter and stir in the milk mixture. Slowly blend in the stock and mace. Bring to a boil and immediately lower the flame and simmer gently for 5 minutes. Stir in the cream, salt and pepper, pour into individual serving bowls and garnish each with parsley. Serve hot.

Sea Bass with Garlic Butter

Clean the fish and dry well on paper toweling. Season to taste with salt and pepper.

In a heavy skillet, heat oil at least 1" (2 1/2 cm) deep and fry each fish until nearly done. Remove the fish from the oil and transfer to a baking dish.

In a separate skillet, melt the butter over a low flame. Add the garlic cloves and stir continuously until the butter begins to brown. Pour the garlic butter over the fish and on each fish place 2 lemon slices. Cover and put in a hot oven until the fish flakes easily to the touch of a fork (about 6-8 minutes). Serve hot with the lemon quarters.

Baked Fennel in White Sauce

Clean the fennel bulbs, removing the stems, stalks and ferns. Cook in 2 liters of boiling water with the salt, pepper, dill seed and butter until the fennel is tender.

While the fennel is cooking, prepare the sauce. Melt the butter in a saucepan over a low flame. Add and blend in the flour, cooking gently and stirring constantly for 3-5 minutes. Slowly add the milk while continuing to stir. Add the onion and bay leaf and continue to cook and stir the sauce (ideally with a whisk) until thick and smooth. Transfer the sauce to a medium oven for 20 minutes. Before using, strain the sauce and correct the seasoning with salt and pepper to taste.

Drain the fennel and cut into 1" (2 1/2 cm) pieces. Place these in a casserole and spoon over the butter. Transfer to the oven until the fennel begins to brown, remove from the oven and spoon over the sauce. Serve hot.

Palace Bread - Esh es Seraya

Heat the honey together with the sugar and butter in a saucepan until the mixture thickens. Add the breadcrumbs and continue cooking, stirring regularly, until the mixture is even throughout. Turn out onto a moistened pie tin and spread so that the mixture is evenly thick throughout. Let cool. To serve, cut into triangular portions and top each portion with whipped cream.