We mix the butter with the sugar for 5 minutes, we add the chocolate and mix the mixture well. We smash the biscuits in small pieces, we sprinkle them with brandy and add them with the walnuts in the butter mixture. We mix all the ingredients very well. We shape the mixture as a roll about 5 cm, we cover it with silver foil and put it in the fridge to freeze.
Chousafi is the traditional sweet, which is served after the first three days of the Great Lent. From the previous night, soak all the ingredients in a pot with the quantity of water needed. The next day, boil them for 40 minutes, until the juice is curdy. It is ready when the mixture becomes a smooth porridge.
Mix the butter with the sugar. Add the lemon peels and then the flour with the baking powder. Butter a baking pan. Split the mixture in two pieces. Put the first piece in the baking pan and crumble it to be like breadcrumbs by using your fingers. In the other piece add the almonds. Spread the marmalade on it and cover it with the rest of the mixture in the same way. Bake the cake in 200 degrees for 50-60 minutes. As soon as it is cold enough, sprinkle it with some caster sugar.
Ingredients:1 water glass of corn oilJuice of an orangeOrange peels3 tea cups of grated carrots1 tea cup of raisins1 tea cup of smashed walnuts2 water glasses of sugarJuice of ½ lemon½ coffee cup of brandy2 teaspoons of cinnamon clovesRising flour as much as necessary (about 5 tea cups)
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.
In a big bowl, we mix the tahini and the sugar until it is white enough. We add the rest of the ingredients, knead them well and shape our cookies as we would like to. We bake them in a baking pan with a greaseproof paper, in 160 degrees for about 20 minutes, until they are browned. If you would like so, you can sprinkle them with some sesame before you bake them.
Mix the tahini with the sugar in a blender until it gets white. Then, add the rest of the ingredients and knead the dough well. Shape the cookies in every shape you wish. The dough must be smooth. Put them in a large baking pan with a grease proof paper in it and finally, bake them in 160 degrees for about 20 minutes, until they brown.
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. Bake at 180 degrees for 45 minutes. Meanwhile, prepare the syrup by boiling all the ingredients, until it thickens. When the semolina pie is ready, remove it from the oven and immediately pour the cold syrup.
Beat tahini and sugar with mixer until it gets white. Successively add the remaining ingredients (except for 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. Melt the chocolate in a bain-marie and pour it over the pie.
In a bowl, mix the orange juice, the oil, the sugar, the cinnamon, the clove, the bicarbonate soda, the baking powder, the flour and the water, until the mixture is smooth enough. Oil a baking pan with a brush and spread sesame on its surface. Pour the mixture in the baking pan and sprinkle it with sesame and as many almonds as you want. Bake it at 180 degrees for about 50 minutes. As soon as the cake is cold enough, cut it in 40 small pieces according to the tradition. Sprinkle it with caster sugar if you wish.
Mix the yeast with the warm milk and a bit of flour to become porridge .Cover the porrgdge and leave it in a warm place to rise .Boil the machlepi in some water and strain. Discard the machlepi and keep water . In a bowl put the flour , make a small hole and pour in the melted butter ,the sugar ,the beaten eggs , the yeast slurry ,the water from the machlepi and little salt.We knead well until the dough firm up . Put it on a floured bowl. We leave covered in a warm place to rise .
Knead the ingredients and let the dough rest for about half an hour. Knead the dough into thick phyllos of 2 millimeters and cut strips with the specific wheel to 15 cm long and 4-5 cm wide. Pour oil in the fryer. With the dough, create bows, by pushing the dough in the middle. Pour the bows in the fryer, as soon as oil is hot enough. Pour as many bows as they all need to be covered in the oil.
