HALVA – SESAME (TAHINI) CANDY
SERVES 8 or more
2 cup Brown sugar,
⅔ cup Sesame Tahini (Found in Arabic, Mediterranean markets or top of the line supermarkets),
⅔ cup Milk,
1 Teaspoon(s) Vanilla,
1 cup shelled pistachio nuts (optional)
1. Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball stage, to 230℉. 2. Remove from fire and add tahini, vanilla and pistachios, but do not mix in immediately. Let it cool about 2 minutes. 3. Beat with paddle or wooden spoon for a few seconds and pour quickly into a buttered pan. 4. Let cool, cut into 1 inch squares and serve as pieces of candy. Keep refrigerated until serving.
5. Goes well with strong, black Turkish coffee.
Keep refrigerated when not being served, as it will turn soft. Taste and texture is best when firm and cool.
Ingredients: 500 g semolina 300 g Yoghurt 200 g sugar 250 g Cokonut flakes Baking powder 100 g almonds Preparation: Stir Semolina, Yoghurt, Zucker, Cokonut flakes, Baking powder with some water. Give this dough in a baking tin and strew roasted almonds on top. The cake should be baken at 200 C (moderately hot) about 45 – 60 minutes. Icing: 500 g sugar 50 ml lemon juice 0,7 l Water Preparation: Cook Lemon juice, Water and sugar about 30 minutes. Cut the cake and ice it. r
Recipe by Oussama Alhassanieh
250 g white grapes
250 g Glas goose berries
4 Kiwi fruit
1/4 l apple juice
40 g starch flour
2 tsp green Banana liqueur
150 g sugar
some leaves of lemon verbena
The pulp of the cantaloupe is cut in small pieces.
Mash half of it. The grapes are halved.
Kiwis are peeled and cut in slices. The melon puree is
cooked with half of the other fruit, sugar, apple juice.
Starch flower is stirred with 4 tsp cold water ,mixed under
the jelly and boiled up. Then the liqueur, sugar and lemon juice
are added. The rest of the fruit are stirred under the jelly.
Decorate with some leaves of lemon verbena.
Recipe by Monika Gober
SHAKARISHEE – ARMENIAN SUGAR COOKIES
- 2 1/4 cups flour
- 1 3/4 cups sugar
- 1 cup softened butter [unsalted]
- 1 egg [yolk only]
- 1/2 cup finely chopped walnuts [optional]
•In a large bowl, beat together the butter, egg yolk and the sugar until smooth and almost white in color. Add flour and blend well. If you are using the nuts, this is the time to add them in. Shape into small rectangles about 3/4″ by 1 1/2″. Bake in a 250 degree oven on an UNGREASED cookie sheet. Cookies are done when the bottoms turn pink in color [35-45 mins.].
NOTE: A blanched almond or walnut half can be placed on top of the cookie before baking.
RECIPE FROM: THEGUTSYGOURMET.NET
credit Gregson, Jonathan