First Day of Ramadan Meal

Atayef

4 cups prepared pancake mix (eggs, milk and oil added)
oil for frying
Walnut Filling
2 cups broken walnut pieces
2 cups sugar
1 cup karo syrup
1 teaspoon rose water or orange blossom water
Clotted Cream Filling
2 cans Nestle clotted cream
1 cup powdered sugar
Syrup for Drizzling
2 cups sugar
2 cups karo
1 tablespoon rose water or orange blossom water
1/4 cup water.

Prepare pancake mix, (slightly thin but not as thin as you would make for crepes). In a large skillet heat 2 teaspoon vegetable oil. Pour 1/2 cup batter into pan making small rounds. Cook until done. (DO NOT FLIP) Remove from pan and let cool. Walnut filling Mix all ingredients in a small saucepan and heat to boiling for 10 minutes. Let cool. Spoon mixture onto uncooked side of pancake rounds and fold over. Clotted cream filling Mix cream with powdered sugar and spoon onto uncooked side of pancake rounds, fold over. Syrup for drizzling Mix all ingredients and bring to a slow boil for 20 minutes. Let cool. Consistency should be that of cold maple syrup.
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Lentil Soup

1 cup of yellow lentils
1 medium-sized carrot
1 small zucchini
1 large tomato
1 medium potato
5 garlic cloves
2 tablespoons of cream
2 tablespoons of butter
1 cup of chicken broth
1 and 1/2 spoons of cumin
salt and pepper

Peel all vegetables and chop into medium size pieces. Wash lentils very well several times and drain. Fill half a medium deep pan with water, bring to boil over high heat. Add lentils, carrot, tomato, potato and garlic. Leave to boil. After 15 minutes add zucchini. When all vegetables are tender (after about 5 more minutes), pour all components of pan in a blender. Blend well then strain in a medium bowl. In a medium deep pan, heat oil or butter over medium-high heat. Stir in double cream for about 1 minute. Add strained vegetable mix, chicken broth, salt, pepper and cumin. Leave to boil for about 5 minutes. If texture of soup is thick, add more broth or water.
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Musakhan
A popular Palestinian dish literally meaning "something that is heated."

1 chicken, quartered
1½ tbs. ground sumac
pinch ground nutmeg
pinch ground cinnamon
¼ tsp. freshly ground black pepper
salt
juice of 1 lemon
1 pound red onions, finely chopped
2Tbs olive oil
½ cup rich chicken stock
flat bread
¼ cup pine nuts, toasted

Rinse the chicken and pat dry. Remove excess fat.
Combine sumac, spices & salt. Set aside 2 tsp of this mixture, mixing the rest with the lemon juice. Rub into the chicken and marinate for up to 24 hours.
Saut? the onions in olive oil, add half the chicken stock, reserved spices and a pinch of salt. Cover and cook gently for 30 minutes.
Preheat the oven to 400 ° F.
Place the chicken on a baking sheet, and cover with the onion mixture. Cover with foil and cook for 20 minutes.
Lightly brush an oven dish with oil, place the flat bread on this and sprinkle with the remaining stock. Place the chicken quarters on the onions and bread, and return to the oven for a further 20 minutes or until tender and nicely browned. Serve immediately sprinkled with pine nuts.


Recipe 2:
1 large chicken
3 tbsp. ground sumac
1 tsp. salt
Juice for lemon
1/8 tsp. pepper
1/8 tsp. cinnamon
1/2 tsp. nutmeg
1 large onion
2 tbsp. pine nuts
3 tbsp. olive oil

Rub chicken with lemon juice, season with sumac, and the other spices. Let rest for an hour. Then, mix onions, nuts and olive oil. Finally spread over chicken. Bake chicken on top of pita bread coated with oil at 400 degrees for 1 1/2 hours. You can also wrap the chicken like a chawarma and bake.
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Fatayer

80g butter melted
1/3 cup olive oil
1/4 cup water
2 cups plain flour
1 egg lightly beaten
Cheese Filling
1 cup grated feta cheese
1 cup white creamed cheese
2tbs chopped parsley
1tsp lemon juice

To make the cheese filling : Combine all the ingredients in a bowl and mix well. To make the pastry: Combine butter, oil and water in bowl. Add sifted flour, 1tbs at a time, stirring to a smooth paste between additions. Continue adding the flour until a soft dough is formed. Turn dough onto floured surface, knead gently until smooth. Cover and refrigerate for 1 hour. Divide pastry in half; roll each half between sheets of cling film until very thin. Use a cutter or teacup. Cut circles from the pastry (you can make them bigger if you like) Drop 1 tsp of filling into the centre of each circle. Fold over and pinch edges together to seal. Place pastries on greased oven trays and brush with egg. Bake in a moderately hot oven for about 15 minutes or until lightly browned.

(PALFORCE)