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Fish Baked in Sesame Sauce
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To
break fast:
DATE NUT COOKIES
(Common to most Muslim countries)
Preheat oven to 4000F.
Prepare filling first, as it should cool.
In small saucepan add:
½ lb. pitted dates chopped
(this is equal to 1 cup)
1/3 c. water
1/4 c. sugar (if less sweetness desired use less sugar)
Cook on medium to low heat 5 minutes stirring constantly.
Remove from heat and add 1/4 c. chopped nuts. Let cool.
Cookie
dough:
½ c. butter or oleo 2 c. sifted flour
½ c. brown sugar ½ tsp. soda
½ c. white sugar (granulated) ¼ tsp. salt
1 egg
Cream well butter and both kinds of sugar. Add egg and mix well.
Add dry ingredients and mix well. Knead until smooth on lightly
floured board. Roll in oblong shape till about 1/4 inch thick.
Spread date mixture over dough and roll like jelly roll. Place on
cookie sheet in circular design. Decorate with pecan nuts (or
walnut pieces). Dip each nut in honey, syrup or jelly before
placing on top to make each nut stick on. Bake till golden brown,
about 15 minutes. Slice either when hot or cooled to desired size.
Main
Course:
FISH BAKED IN SESAME SAUCE
(Common to all Muslim countries)
2 lbs. fish fillets
1 tsp. salt
1/4 c. olive oil
1/3 c. lemon juice
1/2 c. water
1/2 c. tahini
1/2 c. chopped onion
Clean and salt fish. Rub with 1 T. olive oil. Bake uncovered at
3500 about 15 minutes until fish flakes when tested with a fork.
Gradually stir lemon juice and water into tahini. Add more lemon to
taste. Fry the chopped onion in 3 T. oil until yellow and pour over
baked fish. Bake uncovered at 3500 for 15 minutes. Serve hot or
cold. Serves 5.
Sides:
Okra with Rice Pilaw:
OKRA
(Egypt)
1-pound fresh or frozen okra (cut or whole frozen okra)
½ pound lamb meat cut into small pieces or ¼ pound ground beef.
4 T. tomato paste
salt, pepper, garlic powder, cumin, 2 sections of fresh garlic
1 medium chopped onion
1/2 T. butter
1 c. water
1 T. salt
Put chopped onion, pieces of fresh garlic and the fat in a pan on
low fire and stir. When the mixture becomes yellow, add the meat
(either lamb or ground beef), then stir for a few minutes. Add
tomato paste, seasoning, and a cup of water. Add okra (cleaned and
fresh) and put on moderate heat until the mixture boils. Pour in a
casserole dish, brush top with butter. Bake for
1 - l 1/2 hour at 3500F. Serve while hot.
Rice Pilaw
(Common to all Near and Middle Eastern countries)
2 c. uncooked rice
3½ c. chicken stock
1/2 lb. butter
2 tsp. salt
Wash and drain rice well, then set aside. Heat stock and butter
until butter is melted. Add salt. Add rice while liquid is boiling,
stir once, cover and cook over low heat without stirring again
until all liquid has been absorbed by the rice. Turn flame very low
and simmer for 20 minutes. Remove from stove and leave covered for
30 minutes—do not stir. Transfer rice to service dish with a
flat, wooden serving spoon, handling very gently to keep rice
fluffy.
Beverages:
FRESH
STRAWBERRY PUNCH
(U.S.A.)
l qt. fresh strawberries & 1 c. sugar or 1/16 oz. pkg.
frozen strawberries, thawed. (Hint - one might like to double the
strawberries and use the frozen packages.)
6 c. orange juice
1 c. lemon juice
2 qt. carbonated beverage (64 oz.)
About 40 ice cubes (2 trays)
If using fresh berries, sprinkle sugar over berries & chill
well. Chill fruit juices and carbonated beverage. At serving time
place berries in a large punch bowl, then the rest of remaining
ingredients. Stir well.
Note: A blender would be faster, but this is especially good with
the berries in chunks. Also one might like to prepare it ahead and
place in large container in refrigerator and add ice just before
serving. Makes 35 four oz. servings.
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