The Islamic Bulletin Volume X X II No. 27 Page 30 1 teaspoon lemon juice 1/8 teaspoon rose water Preheat oven to 400 degrees. Finely chop shredded phyllo dough. (food processor works well) Pour into a large bowl. Mix ricotta and mozzarella cheese into a bowl. Add sugar. Then set aside. Melt butter in a saucepan. Add to the phyllo dough. Mix butter well with phyllo dough. Make sure that the butter is absorbed by taking handfuls of the dough and rubbing it between your palms. Spread half of the buttered phyllo dough into a 9x13-inch pan and press down rmly. Spread the cheese mixture on top of the dough. Add the other half of the phyllo dough. Bake until the cheese is slightly golden and the edges of dough are brown and bubbly- 30 to 35 minutes. While the kanafa is baking, prepare the syrup. Combine the water and sugar in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and stir in the lemon juice. Simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. Remove from heat and add the rose water; set aside to cool. Remove kanafa from the oven. While hot, pour syrup over the kanafa. Tourshi 3 potatoes 2 onions 1 cabbage 1 tomato ½ bell pepper 2 chilies 2 teaspoons black seeds Salt and pepper to taste Sprinkle of turmeric for yellow color Corn oil Heat a generous amount of corn oil to a large pot. (Medium Heat) Dice onions, tomato, bell pepper, and chilies and add to pot. Cut cabbage. Cut potatoes into bigger pieces. Add to pot. Add black seeds, salt and pepper, and turmeric to pot and simmer for 30 minutes or until potatoes and cabbage are done. Enjoy!! Hummus 2 tablespoons tahini Squeeze of lemon + slice of lemon 1 can garbanzo beans-reserve 4 garbanzo beans for garnish Salt to taste 1 teaspoon of garlic (optional) Water Paprika Olive oil Drain the garbanzo beans. Reserve the liquid Put all ingredients including garbanzo beans into blender. Add the garbanzo bean liquid. Slowly add water until mixture is well blended. Pour hummus into a plate. Add the 4 reserved beans in the middle of the hummus. Sprinkle with paprika. Add a slice of lemon to the side and drizzle with olive oil. Chicken with Sumac 1 chicken cut in 8 pieces 3 onions sliced 3 lemons Olive oil Sumac spice Salt and pepper to taste Preheat oven to 350 degrees. Coat a 9x13 inch pan generously with olive oil. Add chicken. Scatter onions all over chicken then squeeze lemons. Cover chicken heavily with sumac. Add salt and pepper. Drizzle with olive oil. Mix well until ingredients are blended. Cook for 1 hour or until chicken is tender and cooked through. Kanafa 1 box shredded phyllo dough (katai ) 1 (15 ounce) container of ricotta cheese 1 cup shredded mozzarella cheese 1/3 cup white sugar 1 ½ cups of butter (12 ounces) Syrup 1cup sugar ½ cup water COOK’S CORNER
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