Recipes Included On This Page Ramadan Crescents (Turkish Kak al-Ramazan) Red Pepper-Garlic Sauce Roasted Carrot and Feta Salad with Za'Atar Roasted Fig Salad with Walnut Gorgonzola Dressing Roasted Sweet Onion Dip CL Rosemary Fig Confit Rosemary Olive Focaccia Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ramadan Crescents (Turkish Kak al-Ramazan) Recipe By :"Serving the Guest: A Sufi Cookbook" by Kathleen Seidel Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups milk 2 teaspoons dry baking yeast 1/4 cup sugar -- plus 1 tablespoon sugar 4 1/2 cups all-purpose flour 1 1/2 teaspoons salt 3/4 teaspoon cinnamon or 2 teaspoons rosewater 1 cup butter -- chilled (2 sticks) 3 eggs -- beaten GLAZE 2 eggs -- beaten 2 tablespoons milk TOPPING 2 tablespoons poppy seeds -- sesame seeds, almonds -- ground or pistachios Warm the milk to skin temperature, sprinkle the yeast over it, and set aside until the yeast begins to bubble. Combine the sugar, flour, salt and cinnamon (if desired). Cut 4 tbsp. of cold butter into small pieces and rub them into the dry ingredients until the whole mixture becomes crumbly. Pour in the yeast mixture and rosewater (if desired), stir well, and knead briefly to make a soft ball of dough. Cover the bowl with a clean, damp cloth and refrigerate for an hour or more. Cut the remaining butter sticks in halves or thirds lengthwise, lay flat on a piece of wax paper, cover with another piece of wax paper, and roll out into a 6x8-inch rectangle. Refrigerate the butter until you are ready to work with the dough. Knead the dough for 5 minutes, then roll out onto a lightly floured surface into a 12x16-inch rectangle. Remove a layer of wax paper from the butter, lay the butter face down in the center of the dough, and remove the other layer of paper. Fold over the sides of the dough to completely enclose the butter. Roll this out into a long strip, then fold into three, as if folding a letter. Cover the dough with plastic and refrigerate for 15 minutes. Remove the dough from the refrigerator. Lay it out lengthwise on the lightly floured surface and roll it out into another long strip. Turn the dough over several times during rolling so that each side gets equal treatment. Fold the dough in three again, cover with plastic and refrigerate for another 15 minutes. Repeat this rolling, folding and refrigerating process two more times, the last time refrigerating the dough for a full hour. Cut the dough into eight pieces, then roll out each piece into an 8x8-inch square. Cut each square diagonally to form triangles. Roll up the triangle tightly, from the wide side up to the tip, and pinch the ends together lightly. Remove to a baking sheet, central tip down to prevent unrolling. Beat together 2 eggs and 2 teaspoons milk, then brush some over the crescents. Store the filled trays of crescents in the refrigerator for 1 hour. In the meantime, preheat the oven to 425°F. Treat the crescents to another brushing of the egg-milk glaze, then sprinkle with the chosen topping. Gently pull apart the ends of the crescents, but do not straighten them out. Bake for 10-15 minutes, until the crescents turn golden. Cool on a wire rack before serving. Recipe By: "Serving the Guest: A Sufi Cookbook" by Kathleen Seidel Copyright : "Copyright © 1999, 2000 Kathleen Seidel" NOTES : The croissant was invented in 1686 in honor of the Budapest bakers who sounded a midnight alarm warning their people of the arrival of Turkish armies in their city. The pastry, its shape the insignia of the Ottoman flag, became popular throughout Europe. The pastry probably journeyed to its source of wartime inspiration in the course of French-Ottoman diplomatic exchanges, to become more substantial and bread-like. The style of preparation is classically European; the aromatics and garnishes quintessentially Ottoman. Contributed to the FareShare Gazette by Fatima; 25 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 288 Calories; 15g Fat (45.5% calories from fat); 7g Protein; 33g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 348mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Red Pepper-Garlic Sauce Recipe By :Chef Peter de Jong, Beaufort, SC Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 red bell peppers 2 tablespoons butter or margarine 5 garlic cloves -- minced 1/2 cup dry white wine 1/2 teaspoon salt 1/2 teaspoon pepper Place bell peppers on an aluminum foil-lined baking sheet. Broil 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until peppers look blistered. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut peppers into quarters. Melt butter in a large skillet; add roasted pepper and garlic and sauté until garlic is tender. Stir in wine, salt and pepper. Cook, stirring occasionally, until liquid is reduced by half (about 5 minutes). Cool slightly. Process in a blender until smooth. Description : "Serve with Fried Stuffed Soft Shell Crabs" Source : "Southern Living Magazine, June 1998" Yield : "1 1/2 cups" Contributed to the FareShare Gazette by Art; 6 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 39 Calories; 2g Fat (51.4% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 110mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Roasted Carrot and Feta Salad with Za'Atar Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds carrots -- peeled and quartered lengthwise 2 tablespoons olive oil 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 3/4 cups crumbled Bulgarian feta cheese 2 tablespoons extra virgin olive oil 1 tablespoon Za'Atar -- or more to taste (see note) 1/4 cup chopped fresh parsley or cilantro leaves Preheat oven to 425 degrees F. To roast carrots, place the carrots, olive oil, salt and pepper on a baking sheet, toss well and transfer to the oven. Roast, shaking occasionally until they are just beginning to brown, about 30 minutes. The carrots should be firm and not mushy. When they are cool enough to handle, cut the carrots in angled 1-inch slices. Transfer to a serving bowl. Add the remaining ingredients and toss well. Serve immediately or cover and refrigerate up to 4 days. Source : "Food TV Episode #: DJ9559" Contributed to the FareShare Gazette by Fatima; 26 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 14g Fat (52.4% calories from fat); 3g Protein; 26g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 208mg Sodium. Exchanges: 0 Grain(Starch); 5 Vegetable; 2 1/2 Fat. Note: Za'Atar refers to a particular herb which grows in the Middle East: Hyssop, specifically the variety known as Syrian hyssop. It is usually mixed with sesame seeds, ground sumac, and possibly other ingredients, depending on family recipes. The following is a combination for replicating Za'Atar. Za'atar substitute ~~~~~~~~~~~~~~~~ 2 teaspoons oregano 2 teaspoons basil 2 tablespoons ground thyme 1 teaspoon thyme 2 teaspoons savoury 2 teaspoons ground marjoram 1/2 teaspoons whole, dry marjoram 1/2 cup sesame seeds 1 tablespoon sumac (if available - see Middle Eastern store) OR 1 1/2 teaspoons zest of two lemons, very finely minced Makes a scant 1/3 cup.   * Exported from MasterCook * Roasted Fig Salad with Walnut Gorgonzola Dressing Recipe By :Jojo Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 dried Figs -- each cut into 3 pieces 3/4 cup Gorgonzola Cheese 3/4 cup Walnuts -- whole [Make sure they're fresh.] [There's nothing worse than a rancid walnut.] 1/4 cup Olive Oil 1/8 cup Balsamic Vinegar A small wineglass full dry White Wine 6 cups mixed baby greens 1/2 head Radicchio 2 heads Belgian Endive Toss first 5 ingredients lightly and spread in a shallow baking pan or cast iron frying pan. Preheat oven then roast at 400 degree for 6 minutes. Remove tray from oven and deglaze with wine. Clean and rinse lettuce in ice water. Drain and dry well. Assemble lettuce on plates (four of them is the recommended number) and divide figs and dressing among them evenly. Source : "suite101.com" Contributed to the FareShare Gazette by Fatima; 21 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 682 Calories; 43g Fat (51.4% calories from fat); 23g Protein; 67g Carbohydrate; 21g Dietary Fiber; 40mg Cholesterol; 705mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 3 1/2 Fruit; 7 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Roasted Sweet Onion Dip CL Recipe By :Cooking Light, July 2002 Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Vidalia onions -- peeled and quartered [or other sweet onions] 1 tablespoon olive oil 1 teaspoon salt -- divided 1 whole garlic head 1/3 cup low fat sour cream 1/4 cup chopped fresh parsley 1 tablespoon fresh lemon juice Place onion in a large bowl, drizzle with oil. Sprinkle with 1/2 teaspoon salt, toss to coat. Remove white papery skin from garlic head, do not peel or separate the cloves. Wrap in foil. Place onion and foil wrapped garlic on a baking sheet. Bake at 425F. for 1 hour, cool 10 minutes. Chop onion. Separate garlic cloves, squeeze to extract garlic pulp. Discard skins. Combine onion, garlic, 1/2 teaspoon salt, sour cream and remaining ingredients in a large bowl. Cover and chill 1 hour. Serve this dip with pita chips or carrot sticks. Making the recipe a day ahead allows the flavors to meld. Contributed to the FareShare Gazette by Fatima; 23 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 26 Calories; 2g Fat (57.2% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Rosemary Fig Confit Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried Calimyrna figs -- chopped fine 1/2 cup dry white wine 1/2 cup water 3 tablespoons honey 1 teaspoon chopped fresh rosemary leaves In a 1 1/2-quart heavy saucepan stir together ingredients and simmer, covered, 20 minutes. Remove lid and simmer mixture, stirring occasionally, until most of the liquid is evaporated and mixture is thickened. In a food processor, coarsely puree fig mixture. (Confit may be made 5 days ahead and chilled, covered.) Bring confit to room temperature before using. Source : "K & W Farms" Yield : "1 1/4 cups" Contributed to the FareShare Gazette by Fatima; 21 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rosemary Olive Focaccia Recipe By :Mary J. of Milwaukee, Wisconsin Serving Size : 32 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1 package active dry yeast -- (1/4 ounce) 1 teaspoon sugar 1 teaspoon dried rosemary -- crushed, divided 3/4 teaspoon salt 1/8 teaspoon coarsely ground black pepper 1 cup hot water -- (120 to 130 degrees) 4 tablespoons olive oil -- divided or vegetable oil 1/3 cup sliced ripe olives 2 tablespoons yellow cornmeal 2 tablespoons grated Parmesan cheese Additional coarsely ground black pepper and rosemary In a large bowl, combine flour, yeast, sugar, 1/2 teaspoon rosemary, salt and pepper. Stir in hot water and 2 tablespoons oil. Turn out onto a lightly floured surface; knead 3 minutes. Add olives and remaining rosemary; knead for 1 minute. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes. Punch dough down and divide in half. Cover and let rest for 5 minutes. Sprinkle cornmeal on greased baking sheets. Roll each piece of dough into a 10-in. circle; place on baking sheets. Cover and let rise until doubled, about 30 minutes. Press the handle of a wooden spoon into top of loaves to make 1/4-in.-deep indentations. Brush loaves with remaining oil. Sprinkle with Parmesan cheese, pepper and rosemary. Bake at 375 degrees for 25-30 minutes or until golden brown. Serve warm. Yield : 2 loaves. Notes : WHETHER you're an herb gardener or just love cooking with herbs, this tasty bread is sure to highlight your holiday baking. Focaccia is a simple flat bread that can be flavored with a variety of herbs. Here rosemary is used, cut and dried from last summer's garden. Versatile and full-flavored, focaccia makes a wonderful crust for a pizza or a delicious opening for any season's meal. And if you need a homemade hostess gift, consider sharing both the bread and the recipe. Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 19 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; 2g Fat (28.1% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 56mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

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