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recipe Palestine - 2 Put the semolina milk and a tablespoon...

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Baba Ganoush Ingredients Eggplant, Italian -- 3 Garlic, minced -- 2-3 cloves Lemon, juice only -- 1 Tahini (sesame paste) -- 2 tablespoons Salt -- 1 teaspoon Method 1. Preheat oven to 400°F. Place the eggplant on a baking pan and roast in the oven until cooked through, about 45-60 minutes. The eggplant should collapse when it is removed from the oven and begins to cool. 2. Cut the eggplant in half and remove the pulp. Place the pulp, garlic, lemon juice, tahini and salt in a food processor or blender and and process until smooth. 3. Remove to a serving bowl, adjust seasoning and drizzle olive oil over the top. Sprinkle with parsley and serve. Tamreyeh Ingredients 2 cups of milk 3 table spoons of semolina Vegetable oil 1 cup of fine sugar A roll of puff pastry 1 table spoon Rose water (optional ) Method 1. Separate the pastry sheets, covering each one with a piece of plastic wrap. Thaw the sheets at room temperature about 30 minutes.
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Unformatted text preview: 2. Put the semolina, milk and a tablespoon of sugar in a big pot, and put it on a low heat fire, and keep mixing until it boils. 3. Keep mixing the semolina over the low heat fire until it becomes thick. 4. Bring a tray and rub it with oil 5. Pour the hot mixture (semolina) in the tray slowly. 6. Leave the mixture to cool 7. Meanwhile cut the puff pastry into 3 inch squares and fill each with about 1 inch square of the semolina mixture 8. Fold the pastry square and fry them 9. Remove when the color of the pastry squares turn golden brown 10. When served sprinkle some fine sugar 11. Can be served hot or cold Cucumber yogurt salad Ingredients 1 (8 oz.) container plain Greek yogurt 1 garlic clove, minced Dash fresh ground black pepper and salt 2 med. cucumbers, peeled, seeded & diced 1 tsp. vinegar 2 tsp of dried mint Method Combine all ingredients in medium bowl and mix well. Cover and chill in refrigerator. Serves 4....
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