We mix the tahini with the water until it is diluted. We add the garlic and the salt. We pour the lemon juice slowly by mixing continuously. We serve the tahini salad with chopped parsley.
In a pot, we boil the rice in 1 litre of water in a low temperature. We dilute the corn flour and we add it in the boiled rice. We also add the lemon peels, the tahini which has already been diluted in ½ coffee cup of water, the lukewarm water and the sugar. We mix it continuously. As soon as the cream is curdy enough, we serve it in bowls and we garnish it with cinnamon.
We soak all the ingredients in a pot with the quantity of water needed, the previous night. The next day, we boil them for 40 minutes, until the juice is curdy. It must be a smooth porridge.
We boil the sugar with the water. We put the rest of the ingredients in a big bowl, we mix them and add the syrup. We mix well so that it can be a mixture, easy to knead. In a plate, we pour a little cognac and wet our hands in it, so that they won’t get stuck when we knead. We shape the cake as we want, either round or oblong. We melt the cooking chocolate in a bain marie and steep the truffles in it, by using a fork. We put a piece of greaseproof paper in a baking pan and place the truffles on it. We put each truffle in a separate paper case suitable for truffles. We keep them either in the fridge or in the refrigerator.
Beat tahini and ¾ cup water with the lemon juice until it turns white. Successively add sugar, orange juice, water, cinnamon, carnation and mixing the semolina mixture. We pour into pan 40x35 cm and cover with almonds over the surface.
With mixer beat together the tahini and sugar until gets white. Successively add the remaining ingredients (except the chocolate) and mix well. Pour the dough on a floured baking pan or mold and bake at 160 degrees for about 30 minutes. Allow the cake to cool and pour over the chocolate, which we have melted in a bain-marie.
We mix all the ingredients well, except for the raisins, to make a curdy dough. If the tahini is too curdy, we first dilute it with the lemon juice. We also dilute the bicarbonate soda in the cognac. Finally, we wash and dry the raisins, we flour them ( so that they won’t stand at the bottom ) and we add them to the dough at the end. We oil and flour a baking pan. We shake it out and put the dough in it. We spread the dough well in the baking pan, not to be too thick, because it won’t be well baked ( 2 – 3 cm thick ).
boil the rice with vegetables and salt and strain. Rinse with warm or cold water to leave the glue tou.Peal avocado and cut into cubes.
Put in the kettle the mushrooms - with onion, cut into large slices - with one cup water, oregano and pepper, to get a boil.Then add the remaining water and when boil add the rice and all the rest materials, along with cubes vegetables.
We boil the orzo into enough water until it gets tender. Remove from heat. We put the tahini in a bowl and we pour the lemon juice gradually while stirring with a fork until the two ingredients are mixed well. We add water using a spoon and we go on stirring until the tahini is a bit dissolved. We then add some small amount of the warm broth of the soup into the tahini while mixing constantly. When it gets dissolved enough we mix the dissolved tahini with the warm soup and we sprinkle with black pepper. We serve the tahini soup with....
