Mix the tahini with the water until it is diluted. Add the garlic and the salt. Pour the lemon juice slowly by mixing continuously. Serve the tahini salad with chopped parsley.
In a pot, we boil the rice in 1 litre of water in a low temperature. We dilute the corn flour and we add it in the boiled rice. We also add the lemon peels, the tahini which has already been diluted in ½ coffee cup of water, the lukewarm water and the sugar. We mix it continuously. As soon as the cream is curdy enough, we serve it in bowls and we garnish it with cinnamon.
Chousafi is the traditional sweet, which is served after the first three days of the Great Lent. From the previous night, soak all the ingredients in a pot with the quantity of water needed. The next day, boil them for 40 minutes, until the juice is curdy. It is ready when the mixture becomes a smooth porridge.
We boil the sugar with the water. We put the rest of the ingredients in a big bowl, we mix them and add the syrup. We mix well so that it can be a mixture, easy to knead. In a plate, we pour a little cognac and wet our hands in it, so that they won’t get stuck when we knead. We shape the cake as we want, either round or oblong. We melt the cooking chocolate in a bain marie and steep the truffles in it, by using a fork. We put a piece of greaseproof paper in a baking pan and place the truffles on it. We put each truffle in a separate paper case suitable for truffles. We keep them either in the fridge or in the refrigerator.
Beat tahini and ¾ cup water with the lemon juice until it turns white. Successively add sugar, orange juice, water, cinnamon, carnation and mixing the semolina mixture. We pour into pan 40x35 cm and cover with almonds over the surface. Bake at 180 degrees for 45 minutes. Meanwhile, prepare the syrup by boiling all the ingredients, until it thickens. When the semolina pie is ready, remove it from the oven and immediately pour the cold syrup.
Beat tahini and sugar with mixer until it gets white. Successively add the remaining ingredients (except for the chocolate) and mix well. Pour the dough on a floured baking pan or mold and bake at 160 degrees for about 30 minutes. Allow the cake to cool. Melt the chocolate in a bain-marie and pour it over the pie.
Mix all the ingredients well, except for the raisins, to make a curdy dough. If the tahini is too curdy, dilute it with the lemon juice. Also, dilute the bicarbonate soda in the cognac. Finally, wash and dry the raisins, cover them with flour them and add them in the dough last. This happens so that the raisins won’t stand at the bottom of the dough. Oil and flour a baking pan. Put the dough in it. Spread the dough in the baking pan, so that it will be 2-3 cm thick, in order to be baked correctly.
Boil the rice with vegetables and salt. Strain them and rinse with warm or cold water. Peel avocado and cut into cubes. Then, mix with rice. The food is ready. If you like, you can add a few black-eyed beans.
Put in the kettle the mushrooms, the onion, cut into large slices, one cup of water, oregano and pepper, to get a boil. Then, add the remaining water and when it boils, add the rice and all the rest materials, along with vegetable cubes. Close the kettle and let it boil. Ten minutes after the valve gets up, the food is ready. Open the kettle and add the dill and the parsley.
We boil the orzo into enough water until it gets tender. Remove from heat. We put the tahini in a bowl and we pour the lemon juice gradually while stirring with a fork until the two ingredients are mixed well. We add water using a spoon and we go on stirring until the tahini is a bit dissolved. We then add some small amount of the warm broth of the soup into the tahini while mixing constantly. When it gets dissolved enough we mix the dissolved tahini with the warm soup and we sprinkle with black pepper. We serve the tahini soup with....
