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`°·.8 delicious easy delights`°·.

1-Spiced Olives
An Algerian recipe

2 Tbsp. olive oil
4 hot red peppers, dried and chopped finely
3 cloves garlic, chopped coarsely
1 tsp. each pepper and caraway seed
1/2 tsp. dill seed
1/2 lb. (225 gr.) black olives

In a heavy skillet heat the olive oil and in this saute the hot peppers, garlic, pepper, caraway and dill seed lightly (no more than 2 minutes), stirring constantly.

Place the olives in a wide mouthed jar and pack tightly. Over this pour the oil and seasonings. Fill the jar to the brim with salted water (1/2 tsp. to each cup of water). Cover tightly and let stand, shaking the jar occasionally, for 3 days. Drain the liquids and serve cold.


2-Marinated Sweet Peppers
A Tunisian recipe

6 large green or red peppers
6 cloves garlic, whole
1 tsp. each black pepper and salt
2 Tbsp. vinegar
olive oil as required

Plunge the peppers into boiling water for about 20 seconds. Remove and pat dry with paper toweling. Put the peppers in a wide-mouthed jar and add the garlic, salt, and pepper. Pour over the vinegar and cover the peppers with olive oil (corn oil may be substituted). Let marinate for 3 days before using. Refrigerate after opening.


3-Eggplant with Tchina
A Syrian recipe

1 large eggplant
1/4 cup oil for frying
juice of 3 lemons
4 cloves garlic, chopped finely
1/2 cup onion, chopped
1/4 cup tchina
1 Tbsp. parsley, chopped
2 tsp. salt
radishes and olives for garnish

Peel the eggplant and cut into 1" (2 1/2 cm) cubes.

In a heavy skillet heat the oil and into this place the eggplant, turning occasionally so that all sides are browned. During the frying add the lemon juice and garlic. Fry until the eggplant is soft enough to mash. Remove from the flame, drain the excess oil and transfer the mixture to a bowl.

Mash the mixture thoroughly. Add the remaining ingredients and mix. Cover and refrigerate. Serve cold, garnished with the olives and radishes.


4-Lentil Soup
A Moroccan recipe

1 lb. (450 gr.) lentils
1/4 cup olive oil
2 medium onions, chopped coarsely
3 cloves garlic, chopped finely
2 medium carrots, chopped
1 stalk celery, chopped
6 cups chicken or beef stock
2 Tbsp. parsley, chopped
1 bay leaf
1 tsp. salt
1/2 tsp each cumin, sweet paprika and peper
1/4 tsp thyme
juice of 1 lemon

Clean the lentils and wash well. Let stand in cold water for 45 minutes.

In a heavy saucepan heat the oil and in this saute the onion and garlic until the onion is barely browned. Add the carrot and celery and stir well. Cover and cook over a medium flame for 5 minutes. Add the stock, lentils and all of the remaining ingredients except the lemon juice. Reduce to a low flame and cook, covered, until the lentils are tender (about 1 hour). Add the lemon juice, stir and serve hot. (Serves 6 - 8).


5-Lamb Stew with Dill
A recipe from Iran known as Khoresche Esfanaj

1/2 cup olive oil
1 shoulder of lamb, about 5 lb. (2 1/4 kilos), with bones, cut as for stew
2 medium onions, chopped finely
1 tsp. powdered turmeric
about 3/4 tsp. pepper salt to taste
1 cup beef stock
3/4 cup lemon juice
1 1/2 lb. (675 gr.) spinach leaves, chopped
the leaves of 2 bunches of celery, chopped finely
the white parts of 8 - 10 spring onions, chopped finely
1/2 cup dried pea beans, soaked in water 2 hours and drained
2 Tbsp. fresh dill, minced (or 2 tsp. dried dill)

In a flameproof casserole heat 2 Tbsp. of the oil and in this brown together the meat and onions. Season with the turmeric, pepper and salt to taste and then pour over the stock and lemon juice. Cover and simmer for 15 minutes, stirring several times.

In a heavy skillet wilt the spinach, celery and spring onions by heating them over a low flame, stirring constantly (and without adding water). When the vegetables become somewhat limp, add the remaining oil to the skillet and fry for 5 minutes.

Add the vegetables, pea beans and dill to the meat and simmer gently until the beans and meat are tender (about 45 minutes). Serve hot, ideally with hot rice and a pepper salad (recipe follows).


6-Pepper Salad

6 sweet green or red peppers
1/4 cup olive oil
2 Tbsp. vinegar
3 garlic cloves, crushed
salt and pepper to taste
juice of 1 lemon

Singe the peppers over an open flame or under a hot broiler until the skin is scorched. Peel and then split and clean the peppers. Cut into strips.

Mix the remaining ingredients well and pour these over the peppers. Let marinate 3 - 4 hours before serving. Serve at room temperature.


7-Fruit Sherbet
A Turkish dish known as Sharbatee Gulab

3/4 cup rose petal jam
3 cups tinned pineapple, drained and shredded
1/4 cup lemon juice
1 Tbsp. rose water
crystallized rose petals for garnish (optional)

In a small saucepan heat the jam and then strain well. In a mixing bowl combine the strained jam with 3 cups of water and let cool. Add the pineapple, lemon juice and rose water, mix well and transfer the mixture to ice trays, cover with foil and freeze until thick but not solid. Remove from the freezer, stir well and pour into individual dessert glasses. Return to the freezer and let freeze through. About 15 minutes before serving, transfer the glasses to the regular refrigeration compartment.


8-Fig Pastries
A Moroccan confection known as Klandt bi Karmouss

36 figs, minced
6 Tbsp. apricot preserves
3 oz. (85 gr.) blanched almonds, chopped
powdered cinnamon as required
16 sheets of phyllo dough (may be purchased frozen)
1/2 cup butter or parve margarine, melted and cooled
1 1/4 cups sugar
3 Tbsp. dark honey

In a mixing bowl combine the figs with the apricot preserves, almonds and cinnamon to taste. Knead until the mixture is well blended. Separate the mixture into 32 separate balls.

Unroll 1 sheet of the phyllo dough and brush sparingly with the melted butter. Cut the sheet lengthwise in half, fold each of these pieces in half and at the bottom of each half place one portion of the fig mixture

Fold the sides lengthwise over the filling and then fold the bottom over and roll as for a jelly roll. Fasten the last inch (2 1/2 cm.) of pastry with a flour and water paste if necessary.

Make a syrup by combining the sugar with 1/2 cup of water in a heavy saucepan. Bring to the boil and cook for 5 minutes. Remove from the flame, stir in the honey and a pinch of cinnamon. Return to the heat and simmer over a low flame.

Bake the pastries in a medium oven until puffed and golden on both sides (about 30 minutes), turning once. Transfer the baked pastries immediately to the simmering honey syrup and allow to stand in the syrup for about 3 minutes. With a slotted spoon remove the pastries to a flat dish to dry. Serve at room temperature or store in a dry container.


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