LEBANESE CREPES

26 PIECES

These pastries are similar to pancakes with filling. You can serve them open or closed. Ashta is reminiscent of British clotted cream, and it is a regular feature in Lebanese desserts but can be difficult to get a hold of in the United States. You can make it yourself or replace it with a simpler alternative.

6 CUPS (750 G) FLOUR

1 TABLESPOON DRY YEAST

6 CUPS (1⅖ L) MILK ABOUT 1¾ TABLE SPOONS (25 G) BUTTER

FILLING

3 CUPS (280 G) GROUND WALNUTS

1 CUP (200 G) SUGAR

1 TABLESPOON ROSE WATER

2 TABLESPOONS ORANGE BLOSSOM WATER

3 CUPS (ABOUT 680 G) ASHTA PUDDING (SEE RECIPE ON PAGE 123); ALTERNATIVE: COTTAGE CHEESE OR RICE PUDDING

6⅓ CUPS (1½ L) FRYING OIL

3 CUPS (700 ML) SUGAR SYRUP (SEE RECIPE ON PAGE 136)

1.Heat the milk to 125°F

(50°C). Mix flour, yeast, and milk to a smooth batter. Allow to rise in a warm place until it has doubled in size.

2.Carefully pour about ⅖ of a cup of the batter onto a hot and greased baking tray on top of the stove, or in a pancake maker with a bit of butter.

3.Flip the pancake with a spatula when the underside has a nice golden color.

Cook for a few more seconds. Set aside.

4.Mix walnuts, sugar, and rose and orange blossom water. Add a tablespoon of the mixture in the middle of the pancake, and repeat this process with a third of the pancakes. Add a taplespoon of ashta, pudding on the second third of the pancakes. Save the last third for open crepes (see the following page).

5.Fold the pancakes in half around the filling and press at the edges so that they stick together. Fry in hot oil until they are golden brown. Let the pancakes drain off for a little bit. Pour some of the sugar syrup over the fried pancakes and press at the edges for another minute.

 SWEET ARABIC PASTRIES

25 PIECES

Baklava is a flaky pastry made out of layers of wafer—thin dough. They come in many different shapes and with all kinds of fillings. If you don’t feel like making the dough, you can buy frozen phyllodough, which works fine as a replacement.

3 CUPS (375 G) FLOUR

4TABLESPOONS VEGETABLE OIL

A PINCH OF SALT

⅖ CUP (95 ML) LUKEWARM WATER 2 CUPS (256 G) CORNSTARCH

FILLING

2 CUPS (250 G) FINELY CHOPPED HAZELNUTS

1 CUP (200 G) SUGAR OPTIONAL: ORANGE BLOSSOM WATER AND ROSE WATER

4 CUPS (900 G) BUTTER

2 CUPS (473 ML) SUGAR SYRUP

⅖-⅘CUP (49-98 G) FINELY CHOPPED PISTACHIOS

1.Knead flour, oil, salt, and water for 15 minutes, until the dough becomes soft and smooth.

2.Cut the dough into 10 equal pieces.

3.Flour the work surface with cornstarch. Roll out the pieces to large circles, about 10 inches (25 cm) in diameter. The dough should be very thin, almost translucent.

4.Mix the chopped nuts with sugar and possibly some orange blossom water and rose water.

5.Stack 10 layers of dough on top of each other. Cut into small squares of 2 x 2 inches (5 x 5 cm).

6.Place a tablespoon of the nut filling in the middle of each square.

7.Fold the edges without sealing the corners. Melt the butter.

8.Place the pastries in a greased roasting pan and pour the melted butter over them.

9.Bake in the oven at 350°F (175°C) for about 30 minutes, or until they are golden brown.

10.Remove the tray from the oven and pour out the butter.

11.Pour warm sugar syrup over the pastries, and sprinkle with very finely chopped pistachios in the middle of each baklava. Allow to cool.

 6-8 PORTIONS

Ashta can also be made into a type of pudding that you can cook yourself.

6 CUPS (1⅖ l) MILK

2 CUPS (240 G) POWDERED SUGAR

⅖ CUP (51 G) CORNSTARCH

2 TABLESPOONS ROSE WATER

1 TABLESPOON ORANGE BLOSSOM WATER

OPTIONAL: RAISINS

1.Boil 5 cups (1⅕ liters) of milk, add powdered sugar, and whisk until the sugar has dissolved.

2.Dissolve the cornstarch in the remaining cold milk.

3.Let the pot stand over medium heat and add the thickener while whisking continuously.

4.When the milk begins to thicken, add the rose water and the orange blossom water.

5.Add raisins if you want. Garnish with candied orange flowers and ground pistachios.

 BAKED FISH WITH SPICY RICE

6-8 PORTIONS

A specialty coastal cities such as Tripoli, Byblos, Sidon, and Tyre. The name may derive from Sidon, but personally I think that this dish has its roots in Beirut.

5½-6 POUNDS (2½-3 KG) WHOLE WHITE FISH SUCH AS SEA BASS, COD, OR WALLEYE ANY CARROTS, ONIONS, AND LEEKS FOR THE BROTH

SALT

6 CUPS (900 G) SLICED YELLOW ONIONS

3⅘ CUPS (900 ML) VEGETABLE OIL

1 CUP (135 G) PINE NUTS

1 CUP (140 G) BLANCHED AND PEELED ALMONDS

5 TABLESPOONS BUTTER

3 CUPS (555 G) LONG-GRAIN RICE

1 TABLESPOON CUMIN

1 TABLESPOON CINNAMON

1 TABLESPOON CARAWAY

1 TEASPOON GROUND CORIANDER

3 TABLESPOONS FLOUR

2 LEMONS

1.Clean and fillet the fish. Set the fillets aside.

2.Place the fish bones and heads in a saucepan with cold water and bring to a boil.

3.Simmer for 1 hour and skim the surface a few times. You can also add pieces of carrots, onions, and leek to add flavor to the broth.

4.Strain the broth, add salt, and set aside.

5.Place the fish fillets in an ovenproof dish and cover with 2 cups of the fish broth. Bake at 350°F (175°C) until the fish is cooked, about 15 to 20 minutes. Cover and set aside.

6.Fry the sliced onion in about ⅘ cup of oil, while stirring continuously, until it is golden brown. Lift out a third of the onion. Continue to fry the rest until it gets a dark brown color. Drain the onion and save the oil. Add the dark brown onion to the broth and cook for a few minutes.

7.Fry the pine nuts and almonds (save some for garnish) golden brown in the same oil that the onions were fried in. Add two tablespoons of butter and the remaining oil.

8.Add the rice when the butter has melted and the oil is hot. Stir, and ensure that all the grains are shiny from the fat.

9.Add the spices while stirring.

10.Strain the broth to get rid of the browned onion. It is only used to give the broth some color.

11.Pour enough broth over the rice to cover it. Cover with a lid and cook on low heat, or in the oven at 350°F (175°C).

12.Melt the remaining butter. Add flour and stir until it becomes brown (en

roux). Pour the rest of the stock into the butter and stir until the flour is completely dissolved. Add ⅖ cup of lemon juice.

13.Place the cooked rice on a serving plate. Place the fish fillets on top. Garnish with pine nuts, almonds, the golden brown onions, and lemon wedges. Serve with sauce on the side, and if you want, a little bit of toasted liba bread.