Chicken veggie tagine (non traditional) with couscous.

Chicken veggie tagine (non traditional) with couscous.  

I left most numbers out because I really change it around often and go by what I 

 have at the time

for the tagine:

• 1-2 onions, halved and sliced3-5 garlic cloves or to taste, peeled and minced
• 1/2-1 hot pepper of your choice, deseeded if you want less heat, minced finely
•  carrots, peeled and cut into 1/4 inch wide sticks 
•  potatoes, peeled and cut into wedges
•  1-2 preserved lemons (can be found in middle east stores in jars), rinsed, halved, de-seeded, and thinly sliced.  You could substitute fresh lemon juice (and maybe a bit of the pulp) in a pinch, but it will not taste the same
•  pitted green or red olives.  I've even used those cheap stuffed olives in a pinch
•  handfull of cilantro leaves, chopped
•  chicken, skinless.  what sections you use is up to you, I prefer boneless breasts  and/or thighs. You can also leave out the meat if you want a vegetarian version
•  Other seasonal veggies if you prefer-- in this case I used 1 bell pepper cut into strips, a zucchini from the garden, quartered lengthwise and cut into thick slices, and some overripe garden tomatoes 
•  pinch of crushed saffron threads soaked in a few oz of hot water
•  chicken or vegetable broth (water is ok)
•  olive oil
•  salt and pepper
•  1 tsp ground ginger (or use fresh ginger if you prefer)
•  1 tsp ground coriander
•  1/2 - 1 tsp ground cumin
•  1 tsp of paprika
•  large, deep frying pan with a lid or a dutch oven-sized covered pot

 Instructions:

 1. sautee onion in olive oil over medium heat until translucent.  add peppers and 

 garlic and chicken and brown.  season with salt and pepper and add all the spices 

 but the saffron, stirring to distribute evenly.

 2.  Add the rest of the vegetables, olives,  and preserved lemon, and stir.  pour in the saffron water and throw the chopped cilantro on the top.  If you're using a pan, it should be pretty full right now. Add enough broth to almost reach the top of the food mixture-- the point is to stew it, not really boil it to death, so it'll probably be 1/5 cups or so depending on how large of a dish you're making. Cover dish and simmer over medium-low to medium-high heat for 45 minutes or so, checking to make sure all the liquid hasn't boiled away.  You want it to be saucy, but not soupy.  Add more broth if you need to.  test veggies and chicken if you're unsure, but by then it really should be well cooked.  serve by itself, or with a crusty french bread torn up to use as cutlery, or over couscous

 Basic Couscous-

You could use a box mix if you want and just follow their instructions.  If you can find small instant couscous in bulk at your grocery story or at the local mid eastern store, use that! (not the big Israeli couscous which look like huge tapioca balls)

I usually use a ratio of 1.5 amount of broth to 1 amount of dry couscous.  It might vary for others, though

I usually do this- 

 Saute 1/2 minced onion in olive oil until translucent or golden.  Then add 1-2 cloves of minced garlic and saute for another minute or two. Add broth and some salt and occasionally other seasonings and herbs (i've even used vegeta before) and bring it to a boil.  remove from heat.  if your pan is large, you can stir the couscous into the hot broth, cover it with its lid, and let it sit for five minutes.  Alternatively, you can pour the hot broth into a pyrex bowl with lid and stir in the couscous and 

 cover that.  You'll literally be able to watch the couscous absorb the liquid.  After five minutes or so, fluff the couscous with a fork and serve!

(working recipe) Garlicy green bean and mushroom salad

I had this when I was in Las Vegas and I couldn't stop eating it. So, I'm trying to replicate it to some extent. This recipe will probably be edited in the future as I keep tweaking it.

Ingredients:

Fresh green beans (I used a "bag" of thin trimmed green beans, which might be about 3 cups or so. I'd love to have found some "haricots verts" super small ones, but it was a no go this time)

small carton of small button mushrooms

1/2 to 1 orange, yellow, or red bell pepper, cut into very thin strips

4 large cloves garlic, pressed

olive oil

pepper

few pinches of salt

onion powder and garlic powder (optional)

1/2 cup to 1 cup of broth of your choice (I recommend vegetable or chicken)

Instructions:

Saute garlic and mushrooms in olive oil over medium-high heat for a few minutes. Add green beans and sautee a few more. Add broth and spices and and cover well.

Let veggies steam until the green beans are cooked but not "soft." You want them to be more al dente than mushy.

Remove from heat and drain extra liquid. Cool in fridge until cold (or use ice cubes and then strain out the water). Add bell pepper slivers and mix well. adjust spices and add a tiny bit more olive oil if you wish. Serve

thoughts- I might add some dijon mustard next time. not sure yet

Radish and Onion marinade

• bunch of fresh radishes, ends cut off and sliced as thiny as possible
• 1 red onion, halved and sliced thinly
• the juice of two good lemons (alternative is to use 3-4 limes)
• salt
• 1/4-1/2 tsp cayenne pepper or chili pepper powder of your choice

Rub onions with a bit of salt to wilt them. combine ingredients together and put in the fridge to marinate a few hours.

simple red cabbage slaw

1/2 large red cabbage head, outer two layers of leaves removed and bottom stem sliced off

1/2 large red onion

1/2 cup red wine vinegar (seriously dont use regular vinegar. If you absolutely have to, you can use apple cider vinegar, but it won't be the same)

few tbs of olive oil

salt or salt substitute mixed with salt if you're lo sodium like me

garlic powder

onion powder

fresh ground pepper

Shred the cabbage head as finely as possible or mince it. Don't buy pre shred cabbage in a bag, they have little "calluses" where they've been cut and it just isn't right!

mince the red onion and mix together in a large bowl with the shredded cabbage. sprinkle salt or substitute over it all and rub into the veggies. Let rest for five minutes.

add rest of spices and toss, then add olive oil and red wine vinegar and toss. taste and adjust seasonings as you prefer.

Optional- I didn't do this, but it occurs to me that a peeled and grated carrot would be good in there, too.

http://listengo.com/filmusic/582239.mp3

http://listengo.com/filmusic/582235.mp3

Ash-e Reshteh

Ash-e Reshteh

2 tbsp olive oil
3 large onions, pelled and thinly sliced
5 cloves garlic, peeled and crushed
2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp turmeric
1/4 cup dried red kidney beans, washed and soaked in
cold water 2 hours and drained
1/4 cup dried navy beans
1/4 cup dried chickpeas
10-12 cups water
1 cup lentils (I assume brown)
4 cups homemade beef bone broth
1/2 pound persian noodles (reshteh) or linguine noodles,
broken in half
1 tbsp all purpose flour
1 cup coarsley chopped fresh chives or scallions
1 cup chopped fresh dill
2 cups coarsley chopped fresh parsley
6 pounds (10 cups) fresh spinach, washed and chopped,
OR 3 pounds frozen spinach, chopped
1 fresh beet, peeled and diced in 1/2 inch pieces
1 1/2 cup liquid whey (kashk-- I have a recipe if u want),
or sour cream, or 1/4 cup wine vinegar

Qeymeh (optional-- I have a recipe)

Garnish (nana dagh)
1 onion, peeled and finely sliced
6 cloves garlic, peeled and crushed
1 tbsp olive oil
1 tsp turmeric
4 tbsp dried mint flakes, crushed


1. Heat 2 tbsp oil in a large pot, and saute the onions and garlic
over medium heat. Add salt, pepper, and turmeric. Add kidney
beans, navy beans, and chickpeas; saute for a few minutes.
Pour in 10 cups of water and bring to the boil, skim the froth as
it forms, reduce heat, cover, and simmer for 45 minutes over
medium heat.

2. Add lentils and beef bone broth. Cook 55 minutes longer.

3. Add noodles and flour and cook about 10 minutes, stirring
occasionally (Leila's note--one way I add flour to soup without
making lumps is to combine it with some oil and make a ball--
it dissolves in the heat)

4. Add chopped chives or scallions, dill, parsley, spinach, and
the beet. Continue cooking, stirring from time to time for 30 minutes
or until beans are tender. Add salt and pepper to taste, and add
more water if the ash is too thick.

5. Stir in the whey (or sour cream or vinegar), saving a dollop
for the garnish, and mix well with a wooden spoon.

6. Prepare the Qeymeh without the potatoes (I will post recipe)

7. To prepare the garnish (nana dagh), brown the onion and
garlic in oil in a non stick frying pan. Remove from heat; add
the turmeric and the crushed mint flakes and mix well.

8. Pour the soup into a tureen. Garnish with mint mixture
and the dollop of whey.

Ash e Saak

Ash e Saak
Irani Spinach Soup

2 onions, peeled and sliced thick
2 cloves garlic, peeled and chopped
3 tbsp oil
1 tsp salt
1 tsp pepper
1 tsp turmeric
6-8 cups water
4 cups spinach, washed and chopped, or 2 cups frozen spinach, chopped
1 onion, peeled and grated
1 pound ground meat or chicken
2 tbsp dried mint
1/2 cup rice flour diluted in one cup water
3 eggs, beaten
1/4 cup lime juice

1. Brown sliced onions and garlic in 3 tbsp oil in a large pot. Add
1 tsp salt, 1/2 tsp pepper, and 1/2 tsp turmeric.
2. Add water and spinach and simmer for 20 minutes.
3. Combine the grated onion and ground meat in a bowl. Season
with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp turmeric and 2 tbsp dried
mint. (I'd probably add more salt and pepper) Mix and shape mixture
into chestnut sized meatballs. Add the meatballs to the pot and
simmer 20 minutes.
4. Gradually add diluted rice flour, stirring constantly for several minutes.
5. Gradually add eggs, stirring constantly for several minutes.
6. Add lime juice and adjust seasonings. Pour hot soup into a
tureen and serve with hot bread.

Bamia Mareg

Bamia Mareg
Iraqi Okra Stew

Ingredients

Olive oil
1 onion, chopped
1 clove (or more) garlic, peeled and minced
Stew beef or lamb with or without bones (I usually use a little less than a
pound, but it depends on how many people you are cooking for.)
salt
pepper
noomi basra (optional)
1 6oz can tomato paste
1 bag frozen chopped okra, or chopped cleaned fresh okra (the BEST way
to make it is if your middle east store has frozen baby okra from Egypt in
their freezer section-- these are about 1 inch long and extremely delicious
and not fibrous like larger, older okras)
water


1. In olive oil in a saucepan, fry onion over medium heat until soft or
transparent. Add garlic and fry for a minute or two longer.
2. Add stew meat and brown. Add salt, pepper, and tomato paste, stirring
around so the paste breaks up and takes on a dark red hue (dont burn it!)
3. Add water and noomi basra; cover and boil gently over medium
fire for 1 hour to 1.5 hours. Alternatively, the meat may be browned
and boiled by itself until very tender, cutting out this step.
4. Add okra, and boil gently until tender and the stew is thicker than
a soup but thinner than a pasty stew.

** serve over bastmati rice, with a nice salad like fattouch**

Pasta Sauces

Pasta Sauces


Spaghetti Sauce

2 tbsp oil
1 medium onion, diced
1 medium garlic clove, minced
2 15 oz cans tomato sauce
1 12 oz can tomato paste
2 tsp brown sugar
2 tbsp chopped parsley
1 tsp oregano leaves
1 tsp salt
1/8 tsp cracked pepper
1 bay leaf

1. in 3 quart saucepan over medium heat, in hot oil, cook onion and garlic
until tender, stirring frequently, about 10 minutes.
2. Add tomato sauce and remaining ingredients; over high heat, heat to boiling.
3. Reduce heat to medium-low; partially cover and cook 30 minutes.
Discard Bay leaf.


--------
Meat Sauce

2 tbsp olive oil
1 lb (1/2 kilo) ground beef
1 medium onion, chopped
1 garlic clove (or more) minced
1 16 oz can tomatoes
1 12 oz can tomato paste
4 tsp sugar
2 tsp oregano leaves
1 3/4 tsp salt
1/8 tsp cayenne pepper
1 bay leaf

1. in 5 quart saucepan over medium heat; in hot oil, cook ground beef, onion,
and garlic until meat is well browned; spoon off excess fat.
2. Stir in tomatoes, their liquid, and remaining ingredients. (personal note--
I always whir the tomatoes with the paste in the food processor first-- I dont
like chunky tomatoes) Reduce heat to low; partially cover and simmer tomato
meat mixture 35 minutes or until very thick, stirring occasionally.

~~~~~~~~
Anchovy Sauce

1/4 cup olive oil
1 small garlic clove, halved
1 2 oz can anchovy fillets, drained and chopped
2 tbsp minced parsley
2 tbsp greated parmesan cheese
1 tsp lemon juice

1. in 1 quart saucepan over medium high heat, in hot olive oil, brown garlic.
Remove from heat; discard garlic.
2. Stir in remaining ingredients until well mixed.

~~~~~~~~~~

Marinara Sauce

2 tbsp olive or salad oil
2 garlic cloves, minced
1 small onion, chopped
1 16oz can tomatoes
1 6 oz can tomato paste
1 tbsp sugar
2 tsp basil
1 1/2 tsp salt

1. in 2-quart saucepan over medium heat, fry onion and garlic in the oil
about 5 minutes until tender.
2. Stir in tomatoes, their liquid, and remaining ingredients. Reduce heat
to low; cover, cook 20 minutes or until thickened, stirring occasionally.

~~~~~~~~~~~~~~~~~~~

Shrimp Marinara Sauce

1 tbsp olive oil
1 garlic clove, minced
1 15 oz can tomato sauce
1 6 oz can tomato paste
2 tbsp chopped parsley
1 tbsp sugar
3/4 tsp salt (more to taste)
1/2 tsp oregano leaves
1/4 tsp pepper
1 pound frozen shelled and deveined shrimp (use fresh its better!)

1. in 10 inch skillet over medium high heat, in hot olive oil, lightly
brown garlic.
2. Add tomato sauce and next 6 ingredients; heat to boiling. Reduce
heat to low; cover and simmer sauce mixture over low heat 10 minutes
3. Add frozen shrimp and cook until shrimp are tender, about 8 minutes,
stirring occasionally

* personal note-- if using fresh-- shell shrimp and devein... fry them lightly
in the oil before step 1, and remove to add later in step 3.


~~~~~~~~~~~~~~`

Spinach Sauce

1/4 cup butter or margarine
1 10 oz package frozen chopped spinach
1 tsp salt
1 cup ricotta cheese
1/4 cup grated parmesan cheese
1/4 cup milk
1/8 tsp ground nutmeg

1. in 2 quart saucepan over medium heat, in hot butter, cook spinach
and salt 10 minutes.
2. Reduce heat to low; add remaining ingredients; mix sauce well; cook
sauce until just heated through (do not boil)

~~~~~~~~~~~~~~~~~~~~~~~`

Walnut Sauce

1/4 cup butter or margarine
1 cup Walnuts, coarsley chopped
1/2 cup milk
2 tbsp minced parsley
1 tsp salt

In 9 inch skillet over medium heat, in ho9t butter, lightly brown walnuts,
about 5 minutes, stirring occasionally. Stir in remaining ingredients; heat.

~~~~~~~~~~~~~~~~~~~

Pesto

1/3 cup olive oil
1/4 cup grated parmesan cheese (FRESH)
1/4 cup chopped parsley
1 small garlic clove (or more) quartered
1/2 cup fresh basil
1 tsp salt
1/4 tsp ground nutmeg

in a blender container, place all ingredients; cover and blend at medium
speed until well mixed.

Iranian Saffron Ice Cream

Iranian Saffron Ice Cream

2 tbsp cornstarch or powdered sahlab
4 cups milk
1 cup sugar
1/2 tsp ground mastic
1/4 tsp ground saffron dissolved in 3 tbsp rose water
1/2 cup whipping cream
2 tbsp slivered pistachios or decoration

1. Dissolve the sahlab or cornstarch in 1 cup cold milk. Mix very
well until quite smooth.
2. In a large saucepan, stir the rest of the milk and sugar together
and bring to a boil over medium heat.
3. Add the sahlab mixture and mastic to the warm milk in the saucepan.
Simmer over medium heat, stirring constantly, until the mixture thickens.
At this stage, the mixture should be slightly elastic. Remove the pan
from heat.
4. Add the saffron rose water. Mix well. Allow to cool for 2 hours.
Pour the entire mixture into an ice-cream machine
5. Follow your ice cream machine's directions for making ice cream.
6. Pour a thin layer of whipping cream into a flat plate and place it in
the freezer until a 1/4 inch frozen creamy crust forms. Remove the
crust from the freezer, let it stand fr 2 minutes, then break off 1/2 inch
pieces of the crust and mix them with the finished ice cream.
7. Serve saffron ice cream in small crystal bowls; sprinkle the top with
ground pistachios/

Variation-- you may simply use 1 pint vanilla ice cream (watch out
for vanilla extract though-- alcohol u know). Simply add frozen cream
pieces, saffron rose water, and slivered pistachios. Mix well.

Olive Dip

Olive Dip
(Palestine and Jordan)

2 cups green olives, pitted and washed to remove salt
4 tbsp taheena
2 tbsp chopped fresh coriander leaves (cilantro)
1 tbsp lemon juice
2 cloves garlic, crushed
1/8 tsp cayenne
1 small topmato, finely chopped
1 tbsp olive oil

Place all ingredients except the tomatoes and olive oil in a blender;
blend until smooth.

Place in a flat serving dish and refrigerate for 1 hour; then spread
the tomato pieces on top[, and sprinkle with oil before serving

Bissara

Bissara
Morocco


1 c large size dry fava beans, soaked overnight and drained
3 cloves garlic, crushed
salt to taste
1/2 cup olive oil
8 c water
5 tbsp lemon juice
2 tsp cumin
1 tsp paprika
1/2 tsp chilli powder
1/2 c chopped parsley

Place the fava beans (fooel beans), garlic, salt, 4 tbsp of olive oil, and water
in a pot; then cook over medium heat until the beans are tender. (personal
note-- I dont recommend adding salt to cooking beans because I find they tend
to toughen up the beans)

Place the beans in food processor and process until smooth, then return to the
pot. Add the lemon juice and cumin, and cook for 5 minutes over low heat.
Spoon into a serving platter. Pour the remaining olive oil evenly over the top;
then sprinkle with the paprika and chili powder. Garnish with parsley and serve.

Sudani Fish

Sudani Fish


4 tbsp butter
2lbs fish fillets (firm fleshed such as cod, haddock, salmon, or bass)
1 cup shredded cabbage
5 medium tomatoes
1/2 tsp cumin
salt and pepper to taste
6tbsp lemon juice
1/2 c olive oil
1 c finely chopped fresh coriander leaves (cilantro)
pinch cayenne
2 hard boiled eggs, sliced
1/2 cup black olives
1/2 cup coarsley chopped fresh parsley

In a frying pan, melt the butter, then saute the fish fillet for about 10
minutes or until it turns light brown, turning over once. Remove and
flake with a fork.

Dice 3 of the tomatoes. MIx the fish, cabbage, cumin, salt, pepper,
2 tbsp of the lemon juice, and 4 tbsp of the olive oil, and place on a
serving plate.

Make a sauce by mixing the coriander leaves, cayenne, salt, pepper,
lemon juice, and olive oil. Pour evenly over the fish mixture.

Garnish with the eggs, the remaining 2 tomatoes (sliced), the olives,
and the parsley

Torta de Zapallitos

Torta de Zapallitos
(Argentina)

Cut into small pices:
3-4 small green summer squash, such as zucchini (about 1 lb/ 500 g)
1 onion
1 small hot red pepper

Mix with
3 tbsp flour (45ml)
1/2 tsp baking powder
salt and pepper to taste

Place in small, gresed baking pan and top with:

3 eggs, beaten
1 c cheese, grated (250 ml)

Bake at 350 F (180 C) until squash is cooked through, about 30 minutes


** Microwave directions **
Place chopped squash and onion in large pie plate, cover
loosely, and cook on high 4-6 minutes or until tender, stirring twice.
Combine and pour other ingredients over squash.
Cook on medium for 6-8 minutes or until a knife
inserted 1 inch from center comes out clean and center
is almost set. Let stand 5 minutes; center will set during standing time.



index

Gato Bortukal- orange cake

Gato Bortukal- orange cake

6 eggs
2 c sugar
1 tsp vanilla (w/o alcohol of course)
1 cup orange juice
1 tbsp grated orange peel (I never use it)
2 cups flour, sifted with:
1 tbsp baking powder
pinch salt

Glaze=
1 cup powdered sugar
2 tbsp orange juice
1 tbsp lemon juice

1. Preheat oven to 325. Grease and flour a TUBE or BUNDT pan
2. Cream eggs with the sugar. Beat in vanilla and orange juice
3. Add remianing cake ingredients and mix until smooth. Pour into the prepared pan.
4. Bake about 35 minutes (do the toothpick test of course). Remove from the oven and let rest for about 10 minutes before unmolding.
5. Combine glaze ingredients and pour them over the warm cake immediately after unmolding.

variations:
Saudi and Khaleej -- add cardamom
Iraq -- add 1/2 cup shredded coconut

Dolma / Stuffed Grape Leaves

My fav dolma recipe (woohoo)
1/4 cup olive oil
1 onion, minced
1 lb lean ground beef or lamb
1/2 short grain rice (I dont follow this part-- I use more rice and I use basmati lol)
2 tbsp chopped fresh mint OR 2 tsp dried
2 tbsp chopped fresh dill or 2 tsp dried
salt and freshly ground pepper to taste
3/4 cup water (more if using more rice)
juice of 1 lemon
preserved grape leaves
2 lemons, thinly sliced
Boiling water
Lemon juice to taste

Heat olive oil in a large skillet. Add onion. Sauté until onion is tender. Add meat. Cook until meat is crumbly and brown. Add rice, mint, dill, salt, and pepper. Stir over medium heat until rice is glazed. Add the water. Bring to a simmer. Cook, uncovered, over medium heat 5 minutes or until liquid is absorbed. Stir in juice of lemon. Cool. Cut stems (I pinch mine off) off of grape leaves. Place grape leaves in a bowl and pour boiling water over them ***(this is good if they're very tough-- I personally separate each leaf and run them under hot water, and then put em in a bowl and pour the boiling water over them. If they're really bad, I even dip them in boiling water for a few minutes to blanch them first.)*** Drain and rinse. Cool. Line the bottom of a large pot with some broken or messed up grape leaves. ***(I peel and slice a potato or two and line the bottom that way instead of using grape leaves. Other people slice onions and line the bottom with them)*** Place each leaf shiny-side down on a flat surface. Spoon about 1 tbsp mixture (use your own judgement-- some ppl like fat huge dolma and some like them skinny) roll up by folding up the bottom, then the two sides, then up the rest of the way. Stack rolls seam side down in an even layer over the grape leaves (or potato) in the saucepan. Arrange 2-3 lemon slices ***(u can also do tomato or onion slices as well)*** over rolls. Repeat layering rolls and slices until all the leaves or stuffing is gone (if u have extra stuffing, why not add some tomato sauce to this and stuff some bell peppers, put them in some pyrex with some oil and water and bake at 350 for an hour or so, covered with foil). Invert a heat proof plate on top of stuffed leaves while cooking. Press plate down gently. Pour in water to within 1 inch of saucepan rim (use own judgement in this). Cover and simmer over low heat for 40 minutes to an hour or until rice is tender. Leaves should be tender and not chewy or fibrous I guess. Cool slightly, then arrange on a platter.

***Note***-- I like to add some lemon juice and salt to the water I pour in the pot with the dolmas. On occasion I dissolve a tsp or so of tomato paste in the water first then pour it over the dolmas, but not often.

Date Cookies Recipe (Iraq)

Date Cookies Recipe (Iraq)

2 cups flour
1 tsp baking powder
1/2 tsp cardamom
1/2 tsp salt
3/4 cup butter, melted
1 cup sugar
3 eggs
1 cup chopped dates
1 cup chopped walnuts

Sift together the flour, baking powder, cardamom, and salt; then set aside. Mix thoroughly the butter, sugar and eggs; then gradually add the dry ingredients until a soft dough is formed. Stir in the dates and walnuts, then place heaping teaspoons of the dough an inch apart on an ungreased cookie tray. Place in a preheated oven and bake for 15 minutes or until the cookies turn golden brown. Remove and allow to cool before serving.

Hilwat Tamr

Hilwat Tamr
(Date Nut Pie)

1/2 cup coarsley chopped blanched almonds
1/2 cup coarsley chopped walnuts
1/4 cup sugar
1/2 cup butter
1 cup half anf half
1 lb dates, finely chopped
1/2 tsp cinnamon
1 tbsp orange blossom water
2 tbsp sesame seeds, toasted

Mix the almonds, walnuts and sugar; then set aside
In a heavy frying pan, melt the butter; then stir in the cream, cinnamon and orange blossom water. Saute over a low heat until the dates become soft, stirring once in a while to make sure the dates don't stick. Add a little more cream if necessary. Stir in the nut mixture; then saute for a further 3 minutes.
Spread evenly in a pie pan; then bake in a 300 degree farenheit oven for 15 minutes. Remove from the oven, sprinkle with sesame seeds, and allow to cool. Cut into small pie shaped wedges.

Klaicha

Klaicha
3 cups plain flour
1/2 cup sugar
8oz unsalted butter (1 cup)
3 tsp orange flour water or rose water
1/4 cup water

250 g or 8 oz pitted dates
2 tbsp butter

1. Sift flour and sugar into a large mixing bowl. Cut butter into pieces and rub flour with fingertips until distributed evenly.
2. Blend orange flour water or rose water with water and sprinkle onto flour mixture. Mix to a firm dough and knead lightly until smooth. Rest dough for 30 minutes.
3. Meanwhile chop dates. Place in a pan with the butter and heat gently until dates soften, stirring often. Remove from heat and keep aside.
4. Roll dough into balls the size of a large walnut (@ 1 tbsp )
5. Flatten a ball of dough in the palm of your hand and place a teaspoonfull of date filling in the center. Mould dough around filling and reshape into a ball.
6. Press ball into a carved mold similar to a tabi and place on an ungreased baking tray. Alternatively, place on a tray, flatten slightly and press tines of a fork obliquely around sides and accross top. giving pastry a slightly conical shape.
7. Bake in a preheated moderately slow oven ( 170 C or 325 F) for 30-35 minutes, until lightly browned.
8. Cool on tray -- pastries will become firm and crisp on cooling. Store in a sealed container when cool.

Alternative shaping--
Divide pastry into 3 equal portions and roll each portion into a rectangle 1 cm (1/2 inch) thick and 10 cm (4 inches) wide. Put one-third of the date mixture, shaped in a long roll, along one edge of pastry and roll up to enclose filling. Press edges and ends to seal and place rolls, join side down, on ungreased baking sheet. Decorate top with pastry crimper or any other means to make a design. Bake as for Klaicha above, cool and slice at an angle to serve. Store in sealed container.

Nan-o panir-o-gerdu

Nan-o panir-o-gerdu
Walnut cheese dip (Iran)

1/4 pound white cheese, chopped
2 cups shelled walnuts, chopped
2 tbsp chopped fresh scallions (green or spring onions)
2 tbsp chopped fresh basil
2 tbsp chopped fresh tarragon
2 tbsp chopped fresh mint
1 clove garlic, peeled and crushed
1/2 tsp salt
1/4 tsp freshly ground black pepper
juice of one lime
1/4 cup olive oil

1. IN a food processor or in a bowl, mix the cheese, walnuts, scallions, fresh herbs, and garlic.
2. Add salt, pepper, lime juice, and olive oil; mix well
3. Transfer the mixture to a serving bowl and place it on a round platter.
4. Cut Lavash (thin flat bread) or pita bread into 4 inch pices and arrange around the bowl on a platter.