Bint al Sahn - Honey Cake

Servings:8

Ingredients:

1 packet dry active yeast

1/4 c warm water

3 c. flour

1 t. salt

4 large eggs, beaten well

3/4 c. ghee (see full listing of recipes)

Melted ghee or butter , for serving

warm honey, for serving

Instructions:

Dissolve yeast in the warm water. Into a large mixing bowl sift the flour and salt. Make a well in center of the flour mixture. Pour beaten eggs and the yeast mixture into the well in center of the flour mixture. Stir to blend and then kneed well. Slowly mix in the 1/4 c. warm melted ghee, continuously kneed dough throughout this process. Continue kneading until dough is smooth and elastic. if dough seems to dry add a small amount of water at a time. Flour your hands and dive the dough into 16 balls about the size of a large egg. On a lightly floured board place a dough ball and form into a very thin round shape, using the heel of your hand. A rolling pin may be used. Brush a baking sheet with ghee. Place the completed round on the baking tray and brush well with melted ghee. Shape 7 more rounds. After completing each round place on top of the previous round, press the edges with fingertips and brush well with ghee. Repeat this process with the other 8 rounds . You will have 2 stacks on the baking sheet, be sure to brush the last round with the ghee. Let rest in a warm place for 45 minutes. Bake in a 350 degree Fahrenheit oven for 25-30 minutes until light golden brown. If you tap the base of the tray there should be a hollow sound to indicate the cakes are done. 

Best way to eat:Serve hot with generous amounts of melted butter and warm honey on top

Note: The traditional way of eating this is to break off pieces with the fingertips and dip into butter and honey that remains on the serving platter. It may also be served by cutting it into wedges and spooning butter and honey remaining on the serving platter over top.

Baked guavas stuffed with mushrooms and olives

Ingredients:

6   Guavas 

1  tbsp Oil 

1  cup Mushrooms, chopped 

1  tbsp Onion, chopped 

1/2  cup Green olives, chopped 

2  tbsp Parsley, chopped 

4  tsp Chopped fresh dill weed or 

1  tsp Dried dill 

1/2  tsp Each salt and pepper 

1  tbsp Sesame seeds 

Procedures:

1 To prepare the guavas for stuffing, cut a thin slice from the top of the guava. 

2 With a melon ball scoop or small spoon, remove the seeds and set the guavas aside. 

3 Heat the oil in a skillet. 

4 Add mushrooms, onion, green olives, herbs, salt and pepper; saute until vegetables are soft. 

5 Remove the mixture from the flame; cool. 

6 Stuff the guavas, filling them to the top. 

7 Place stuffed guavas in a baking dish just large enough to hold them and sprinkle sesame seeds over the guava tops. 

8 Bake at 325°F. for 1 hour, or until the fruit is tender. 

9 Serve hot 

Hawayil - Yemeni Spice Mix

Ingredients:

3 teaspoons black peppercorns

1 1/2 teaspoons of caraway seeds

1/2 teaspoon of saffron threads

1/2 teaspoon of cardamom seeds

1 teaspoon of turmeric

Instructions:

Using a mortar or food processor, grind all ingredients except for the turmeric. Stir in the turmeric and store in an airtight jar until needed.

Hor'i - Stewed Beef Shank

Sevings: 4 servings

Ingredients:

3 pounds beef fore shanks with the bones

3 medium onions, peeled and cut into quarters

8 cloves of garlic

2 cups tomatoes, peeled and chopped

2 teaspoons Hawayij, recipe below

1 hot chili

fresh ground black pepper

salt 

Instructions:

Instruct butcher to cross cut the shanks, on the bone into thick slices. Place meat in a large stock pot and cover with cold water. Bring slowly to a boil skimming occasionally. when this is at a brisk boil and the residue is well skimmed from the top add the onions, tomatoes, garlic, salt and to taste and the hawayij. Add the whole chili. cover and reduce heat. Simmer about 4 hours until the meat is tender and the juice is reduced to a thick sauce. 

Banadura Salata B' Kizbara - Tomato and Coriander Salad

Servings: 6 servings

Ingredients:
1/2 cup of chopped fresh coriander leaves
1 hot chili pepper, small, seeded and finely chopped
5 medium ripe tomatoes, peeled
4 Tablespoon fresh lemon juice
1/4 cup virgin olive oil
salt

Instructions:
Slice the peeled tomatoes and place in a bowl . Sprinkle the chopped coriander over the tomatoes. Mix the chopped chili pepper with the lemon juice and 1 teaspoon of salt. Beat the olive oil into the chili-lemon juice mixture. Pour over the tomatoes and coriander. Let rest 15 minutes before serving