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The Sweet Palate



1 package of shredded Fillo dough
1/2 pound of butter melted
2lbs Ricotta cheese
1/2 cup pine nuts
3 cups sugar
1 tsp. lemon juice (fresh)

First step is to defrost the Fillo dough. Do this by shredding the fillo in a bowl continuously till completelly defrosted.  Once this occurs, you start adding the butter while continuously shredding the dough (this is done, so that dough does not stick together).

When this process is complete and the dough is shredded thoroughly, seperate the dough into two equal portions. In a well buttered pan, spread out the dough thoroughly, but do not compress. Once the dough is spread evenly, start preparing the Ricotta cheese. The process is to make patties, similar to hamburger patties, but with the cheese.

Lay the cheese patties onto the prepared dough in the pan. Once the layer of Ricotta cheese is completely covering the dough, lay the second half of the dough unto the cheese so that it is evenly distrubuted.

Preheat the oven to 350 F, once preheated place the pan in the middle for approxiametly 45 minutes. What you need to look for, is that the dough browns. Once this occurs, you will need a larger pan in which you will flip the Knafe so the the bottom is on top and vice versa. Bake again till the browning occurs on the adjacent side. Once browned on both sides, the Knafe is finished. Top the Knafe with the pine nuts and the sweet syrup and enjoy!!!

Sweet Syrup

In a pot, combine 3 cups of sugar with 1 1/2 cups of water. Mix and heat over stove till boiling process. Once boiling add a teaspoon of fresh lemon juice and boil for a few minutes more for thickening process. Let cool and use over Knafe once done baking. 


Sweet Figs

500 gr. dried figs, chopped
1 1/4 cup sugar
1/2 tesp. ground cinnamon

juice of 1 large lemon

Put the figs and lemon juice in a heavy saucepan and cover with water. Let stand for 2 hours and then, on a low flame, heat gently. Stir occasionally until the figs are tender. Add the sugar, cinnamon and continue to cook on a low flame until the figs are glazed and the mixture has the consistency of jam.     Remove from the heat . Let cool before refrigerating. Serve cold


Shabakya  - Jewish Moroccan  


 1 cup oil
 1cup warm water 
 3 cups flour


 1 cup sugar
 2 cup water
 Juice from half a lemon

Mix the oil with the water and add flour until you get a soft dough, (you may add more flour if necessary.) Divide it into approximately 70 small balls and open it into a rectangle shape with a rolling pin. Cut four vertical lines in each rectangle. In a deep pot, warm oil until very hot. Hold the two outer strips of dough, cross over and place in the hot oil until it puffs up.

Mix all the ingredients together and cook on the fire for about 15-20 minutes until it becomes thick. Pour the syrup on the fried pastry.


Zangoolah - Jewish Iraqi  


 1 pkg. Dry yeast
 1 lukewarm water
 1 tsp. Sugar
 1 cup flour
 a bit of salt


 2 cups sugar
 1-1½ cups water
 2 tsp. Lemon juice
 2 tsp rose water

Combine yeast, sugar and water and let rise. In a separate bowl, combine the flour and the salt and add to the yeast mixture after it has risen. Mix into a smooth soft mixture (if necessary add more water). Let the miixture stand covered for approximately one hour - until it rises.

Warm oil in a deep pot. Put the dough mixture in a ketchup bottle and squeeze into the hot oil in a spiral shape. When brownish, turn to fry on the other side. Place on a paper towel and dip in the syrup. 

On a medium flame, mix sugar, water and lemon. When it thickens, remove from the fire and add the rose water.




Date syrup - Use on any cake or cookies

1.5 Kg pressed dates  
Pour boiling water over dates, and mix them well. Soak for 2-3 hours. Strain the mixture into another pot. Repeat the process of soaking and draining with the remaining dates. Now the sweetness of the dates is transferred into the liquid- and the dates can be discarded. Let the liquid simmer on a very low flame until a third of the liquid evaporates. Let the liquid cool, and then refrigerate.


5 min. Chocolate Cake

Preheat oven to 350 degrees F / 180 C
pyrex pan

1 3/4 cups sugar   (cup=180ml)
2 cups all-purpose flour
2 eggs
1 cup milk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract

1 cup oil
1 cup boiling water
1 cup cocow powder

Mix above ingredients in the pan (without water) . Add water and mix again. Bake for 35-45 min and remove from oven.

Chocolate cream

7 tablespoon sugar
4 tablespoon cocoa powder
7 tablespoon water
100 g' milk chocolate
sweet red wine or any liqueur

Mix above ingredients beside the wine in a deep saucepan on low heat and simmer. Pour red wine on hot cake (about 4 - 6 tabs), pour hot cream and refrigerate immidietly.


Chocolate Coated Orange Peels

3 Oranges
2 c Sugar, plus extra for rolling
2 tb Fresh lemon juice
5 oz Semisweet chocolate, finely chopped
2 ts Vegetable oil
Line a baking sheet with wax paper. Set aside.

Scrub oranges well, and cut in half. Scoop out the flesh and reserve for another use. Place the shells in a medium-sized bowl and cover with cold water, keeping them under water with a small plate or lid. Let soak for about 4 hours or overnight, replacing the water once.

Cut each shell in half; place in a large heavy saucepan. Add water to cover and bring to a boil over medium high heat. Boil for 15 minutes.
Drain and repeat the process. When oranges are cool enough to handle, cut into strips about 1/4 by 2". Return the strips to the saucepan; add sugar and 1 cup water. Bring to a simmer over low heat. Cook gently, stirring occasionally, until liquid is almost gone, about 1 1/2 to 2 hours. (Watch closely toward the end of cooking.) Add the lemon juice; stir to coat the strips. Drain the strips in a sieve. When they are cool enough to handle, spread on the prepared baking sheet.

Put all but 1/4 c. of the chocolate and the oil in the top of a double boiler set over barely simmering water. Stir just until melted, remove double boiler from heat, and add the remaining chocolate, stirring until melted. Roll each orange strip in sugar, then dip half of each peel into the chocolate and return to the baking sheet. Place in the freezer for a minute or two to let the chocolate set. Remove from the freezer and let them sit for several hours until they are firm.
(Store in an airtight container for up to 3 months.)


Semolina Cake

2 cups flour
3 1/2 teas baking powder
1/4 teas salt
6 separated eggs
1.5 C sugar
1 1/2 C melted butter
1 grated orange rind
1 C orange juice
1 C Semolina
1/3 C blanched Almonds

3 C sugar
2 C water
2 tabs sweet red wine

Sift flour, baking powder and salt. Beat egg whites until firm. Gradually beat in 1/2 cup of the sugar. Continue beating until very stiff and glossy. Set aside. Beat egg yolks, remaining sugar, and butter . Add orange rind. Add dry ingredients with orange juice and semolina. Fold in meringue. Turn into greased pan and sprinkle with almonds. Bake in moderate oven for 40 minutes. Cool.

Boil sugar and water for 3 minutes. Add wine.  Pour syrup over cake. Cool and cut into your favorite shape.


 Dates Cookies




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