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 ).
Feta cheese cut in pieces of 0.8 X 0.5 X0.1 which must be unsalted well the previous night or cream cheese or unsalted soft cheese or whichever unsalted cheese we may prefer. We cut the sheets two or three times bigger than the cheese and we wrap the cheese in them. We fry them in the butter until they get well browned. We get them off the pan , we garnish and sprinkle them with honey and cinnamon. It can also be made of kataifi sheets, in the oven. In this case, we spread half of the kataifi sheets on a buttered baking pan. Then, we spread the cheese on it and cover the whole surface carefully.
Beat the egg meringue and mix all ingredients in this. Then hackle the kadayif,wrap with some stuffing and place near - near in a pan with butter.
We peel the quinces, cut them in two and remove their seeds. We put them in a baking pan. We dilute the sugar in a little water and add the cognac and the cinnamon.
In a wide pot we heat the oil and sauté the semolina until it gets browned. We remove the pot from the stovetop and cover it with a wet towel. We prepare the syrup : we boil the water with the sugar, the cinnamon and the peels until it is curdy enough. We pour the syrup in the pot ( after we have removed the cinnamon stick and the peels). We mix continuously by using a wooden ladle, in a low temperature, until the halva is curdy enough. We serve it in bowls or in a cake tin.
We first prepare the syrup. We boil it for 10 minutes and let it be cold. In a large bowl, we mix the flour with the salt and then add the juice and the water and mix them till they become a thick porridge. We heat the oil in a deep pot. We dip our left hand in the porridge and by using a wet teaspoon each time, we get as much porridge as it comes out between our thumb and our index finger when we close our hand in a punch.
