Mix all the ingredients well, except for the raisins, to make a curdy dough. If the tahini is too curdy, dilute it with the lemon juice. Also, dilute the bicarbonate soda in the cognac. Finally, wash and dry the raisins, cover them with flour them and add them in the dough last. This happens so that the raisins won’t stand at the bottom of the dough. Oil and flour a baking pan. Put the dough in it. Spread the dough in the baking pan, so that it will be 2-3 cm thick, in order to be baked correctly.
Cut the sheets two or three times bigger than the cheese and wrap the cheese in them. Fry them in the butter until they get well browned. Get them off the pan, garnish and sprinkle them with honey and cinnamon. It can also be made of kataifi sheets, in the oven. In this case, spread half of the kataifi sheets on a buttered baking pan. Then, spread the cheese on it and cover the whole surface carefully. Push it well and sprinkle it with water and hot butter. When it is browned enough, sprinkle it with diluted honey or syrup. The honey or the syrup should be cold.
Beat the egg meringue and mix all ingredients in this. Then hackle the kadayif, wrap with some stuffing and place them in a pan with butter. Then, sprinkle with a little water, blanch with hot butter and bake in a moderate oven from 1/2 hour to 3/4 only to get browned (use parchment paper, if needed). When they are cool, drizzle with the hot syrup, that you already have boiled and cover them.
Peel the quinces, cut them in two and remove their seeds. Spread them in a baking pan. Dilute the sugar in a little water, add the cognac and half tablespoon of cinnamon. Pour the mixture in the baking pan with the quinces. Bake in 100 degrees, until they soften. Serve the quinces in a platter and sprinkle with cinnamon.
In a wide pot, heat the oil and sauté the semolina until it gets browned. Remove the pot from the stovetop and cover it with a wet towel. Prepare the syrup: boil the water with the sugar, the cinnamon and the peels until it is curdy enough. Remove the cinnamon stick and the peel and pour the syrup in the pot. Mix continuously by using a wooden ladle, in low temperature, until the halva is curdy enough. Serve it in bowls or in a cake tin.
First prepare the syrup. Boil it for 10 minutes and let it get cold. In a large bowl, mix the flour with the salt and then add the juice and the water and mix them till they become a thick porridge. Heat the oil in a deep pot. Dip your left hand in the porridge and by using a wet teaspoon, get as much porridge as it comes out from between your thumb and your index finger, when you close your hand in a punch. Put it in the hot oil. Fry them until they get browned.
