Attar Syrup Middle East Palestine Recipes

Steps:

• Mix flour, salt, and cornstarch.
• Dissolve yeast in 1/4 cup of water and sprinkle with 1/4 teaspoons sugar.
• Add yeast mixture and 1 cup of water to flour and cornstarch. Beat well until smooth. (Batter should have the same consistency as pancake mix). Set aside one hour to rise.
• Heat oil in a deep-frying pan on medium to high fire.
• Dip a tablespoon in water, and pick up a small portion of the batter and drop it into the hot oil. Repeat until all the batter is used.
• Fry until light brown. Remove and dip in prepared cold attar (syrup).
• Serve while hot.

Steps:

• Mix sugar and water and bring to a boil.
• Add lemon juice and boil for 7 more minutes.
• When cool, add orange blossom water. (This is optional, I never add it to my syrup).
• Makes approximately 2 cups of attar (syrup).
• *To make Thin Attar (syrup), follow the recipe, using 1 1/2 cups of water instead. This will make about 2 1/2 cups of attar (syrup).

Steps:

• Mix all stuffing ingredients and set aside.
• Mix smeed, flour, and salt.
• Place warm water in an electric mixing bowl (I use my blender). While mixing on high speed, add the smeed mixture gradually to form a thin pancake mix.
• Dissolve yeast in 1/4 cup of water and a dash of sugar. Add to pancake mixture, and mix for 1 more minute. Set aside for 40 minutes, stirring every 7 minutes (so the water won't separate from smeed to avoid a lumpy mixture).
• Add the baking soda and keep stirring. When the dough bubbles, it is ready to be baked.
• Use an electric frying pan set at 450 degrees (I use one of those flat frying pans, for pancakes, but I do believe any nonstick frying pan should work).
• Pour 1/4 cup dough and cook like a pancake, on one side only. Remove from fire when pores form on the surface on each cake. Place the pancakes on a smooth surfaced towel until they cool.
• Fill each pancake with the nut mixture (I place one spoonful of the mixture in the middle of the pancake).
• Fold by pressing edges together to make a semi-circle. Pinch the edges firmly to close. Brush each on both sides with warm butter.
• Place on a baking sheet and bake at 400 degrees in a preheated oven for 10 minutes, or until light gold.
• Remove from oven and dip in cold syrup (Thin Attar).
• Makes about 35 pieces. Enjoy!

Steps:

• Wash spinach, chop, and sprinkle with salt. Let stand for 15 minutes, then squeeze out the excess water.
• Mix with all the ingredients and set aside.
• Using the basic dough recipe that I have posted, take the 2 1/2" balls of dough and roll out to 4" circles (more like squares with rounded edges).
• Put a heaping tablespoon of spinach filling on each circle.
• Fold up from the bottom to the middle, and bring in sides to center to form triangle. (If you put one corner in front of you, then you would fold down the top corner, and bring in the sides, and you should have a triangle).
• Press down seams firmly and pinch ends together.
• Grease pan and place pies on the pan (seams down) and brush the tops with olive oil.
• Bake in a preheated 400°F oven until pies are golden brown. (I have a older gas stove, and had to turn my oven to about 325°F in order for the top and bottom to cook evenly, so adjust the temperature according to your oven).

Steps:

• Clean the fish, and let soak in vinegar and salt for 10 minutes (this takes away the smell really quickly).
• Use the lemon juice, oil, paprika, salt, pepper, and cumin and coat the fish inside and out.
• Brown the pine nuts and set aside. Mix the chopped parsley, garlic, tomato, and onion and add with the pine nuts. Add olive oil, salt, pepper, and lemon juice, and mix in the pine nuts.
• Place fish on aluminum foil (a piece big enough to wrap the entire fish in). Stuff the fish (I like to make mine as full as possible) and close with a needle and thread or any other way you use to close your fish.
• Make light cuts on the top of the fish and take any of the lemon juice, oil, and spices the fish was sitting in that is left and pour on top of the fish.
• Wrap the fish in the aluminum foil to prevent it from drying out and bake at 450 degrees for about 30 to 40 minutes.
• If preferred, take the fish out of the foil when it is finished and put it under the broiler to brown it.
• Enjoy =).

Steps:

• Combine lentils, water, salt, and pepper. Cook over medium heat for 7 minutes or until lentils are half cooked.
• Add rice and cumin. Cook until water is absorbed and rice is tender.
• Quarter and slive peeled onions. Fry in oil until dark brown. Drain the onions and reserve. Pour the cooked oil over the mujadarah. Mix well.
• Garnish with the onions. Enjoy :).

Steps:

• Combine all ingredients in a bowl and mix well.
• Taste and adjust seasonings, if needed.