Middle Eastern Recipe

Arabic Bread recipe
5 to 5 1/4 cups all-purpose flour
4 teaspoons salt
4 tablespoons vegetable oil
3 1/2 to 4 cups water
2 packages active dry yeast

Mix flour, salt, oil and yeast (to be mixed into the flour like baking powder) together and work in the water. The dough should be firm and come off the sides of your mixing bowl. Turn onto a lightly floured table and knead thoroughly, about 10 minutes. Knead each half by itself and mix them up again.

Divide dough into small balls a little larger than a squash ball, which you roll between your palms, applying pressure. Put these balls under a dry cloth. When all the dough is divided up, take the first ball and roll it out into a small circle nor more than 1/4-inch thick. Place these circles onto a floured wooden board (use wood, as plastic material will make dough stick to it and bread will not bake with a hollow middle). Cover the circles with a dry cloth and let them rest for about one hour.

Preheat oven on the highest possible heat. Place circles upside down (the top becomes the bottom on the baking sheet) onto a lightly greased baking sheet and bake them only until very lightly colored. The bread will rise in the oven into big blown-up balls, at which time they are more or less baked. Place them on a wire rack, and when cooled a little, press them together. These breads can be frozen for weeks and when needed, just put them into the oven for a moment to get hot and soft.

Atter (Syrup) recipe
This is the standard holy syrup that Arabs pour over most things sweet. This syrup is used for a number of Middle Eastern pastries and treats. It will keep for a very long time stored covered in the refrigerator.

3 cups granulated sugar
1 1/2 cups water
1 tablespoon lemon juice
1 teaspoon rose water or orange blossom water

Dissolve sugar in water. Add lemon juice, bring to a boil. Stir occasionally until syrup slightly thickens (about 10 minutes). Add rose water towards end of cooking time. Let stand to cool.

Yields 3 cups.

Barazeh (Sesame Seed Cookies) recipe

1/2 cup sesame seeds
1 tablespoon honey
1 tablespoon water
2 1/2 cups flour, sifted
1/2 teaspoon baking powder
3/4 cup granulated sugar
3/4 cup unsalted butter, softened
2/3 cup water
2 tablespoons coarsely chopped pistachios (optional)

Scatter the sesame seeds on a baking sheet and toast in a 350 degrees F oven until a light golden brown.
Combine the honey with the 1 tablespoon water and use to moisten the sesame seeds. Spread in a saucer.
Stir together the flour, baking powder and sugar.
Cut in the butter, as if you were making pie crust dough. Gradually add the 2/3 cup water until the dough is smooth.
Form balls of dough the size of walnuts and dip one side of each ball into the sesame seed mixture to coat. The bottom side may be very lightly touched to the pistachios. Place on greased baking sheets, sesame side up.
Bake at 350 degrees F for 15 to 20 minutes, until golden brown.

Dajaj bel Laban (Chicken with Yogurt) recipe

1 chicken, cut at joints into pieces
1/4 cup water
1/2 tablespoon ground coriander
2 onions, finely chopped
1/2 tablespoon ground black pepper
2 chile peppers, split
1/2 tablespoon salt
12 tablespoons corn oil
1 cup yogurt

Fry the onions in the oil, add the chicken, and stir. Add spices, salt and the split chili peppers. Cook over low heat, stirring occasionally, adding water as required.

In a separate pan, beat the yogurt and a little water with a whisk. Bring to a boil, stirring constantly. Remove the yogurt from the heat and set aside.

When the chicken is cooked, add the yogurt and continue to simmer on low heat. Serve in a deep dish along with white rice.

Serves 4 to 6.

Farareej Mashwi (Broiled Chicken with Oil, Lemon and Garlic Sauce) recipe

1 small chicken, quartered
Salt and freshly ground black pepper
4 large cloves garlic, peeled and crushed
1/4 cup freshly squeezed lemon juice
3 tablespoons fruity olive oil
1 tablespoon chopped parsley

Season the chicken with salt and pepper.

In a shallow dish filled with a mixture of garlic, lemon juice, oil, and parsley, roll the chicken quarters to coat them. Allow to marinate at least 1 hour.

Preheat the broiler.

Drain the chicken, reserving the marinade. Set the broiling rack about 7 inches from the heat. Place the quarters, skin side down on the broiling rack, and broil 10 minutes, basting often with the cooking juices and a little of the marinade. Turn the quarters over and broil the chicken 10 minutes longer. Turn and brush twice more until both sides are golden brown and crusty. Pour over the remaining oil mixture. Serve at once.

Serves 2.

Mahsi (Middle Eastern Stuffed Peppers) recipe
4 to 6 peppers, topped and cored
1/2 pound ground beef and pork
1 onion, chopped
Dash of garlic powder
1/2 cup minced parsley
1 1/2 cups cooked rice
3 tablespoons margarine
1 teaspoon salt
Dash of pepper
2 cups tomato sauce
Dill to taste

Brown meat with onion and garlic powder in skillet. Add remaining ingredients, mixing well. Fill peppers with mixture until fully stuffed. Place in baking dish; add water to 1/4-inch depth. Bake at 325 degrees F for 1 1/2 hours.

Serves 4 to 6.