Mjadra (Arroz com lentilha)

Ingredientes:

1 copo de arroz
1 copo de lentilha (aquela que normalmente se faz sopa)
cebola
azeite
temperos (sal, alho)

Modo de Preparo:

Refogue um pouco a lentilha, com sal e alho a gosto. Depois coloque água até cobrir e mais um pouco (5 copos de água).
Coloque mais água para esquentar numa panela em separado, porque você vai precisar.
Deixe ferver até a lentilha ficar al dente (macia mas firme) e acrescente o arroz.
Acrescente mais água quente até cobrir tudo e um pouco mais. 
Verifique a panela durante o cozimento e veja quanta água tem e se o arroz já está cozido.
É preferível que o arroz cozinhe demais a de menos. Continue até cozinhar e secar, como arroz normal.

Toque adicional:

Corte meia cebola (ou mais, a gosto) em rodelas não muito grossas e frite-as em bastante azeite de oliva de boa qualidade, até que fiquem bem douradas. Desligue e espalhe tudo, inclusive o azeite, sobre o mjadra na panela.

Se por alguma razão você não puder/quiser pôr cebola, ponha só azeite. 

Coalhada com Pepinos (Laban maa khiar)

Ingredientes
- 1 copo de coalhada fresca
- alho
- sal
- 1 pepino médio descacados e picado em pedacinhos finos
- hortelã fresca
- Azeite

Modo de preparo

Triturar o alho com o sal, misturá-los com a Coalhada e acrescentar a hortelâ e o pepino sem caldo, regue com azeite.

Os Egípcios acrescentam fatias finas de tomates e pimenta-malagueta. Os Sauditas outras hortaliças.

Sweet Almond 'Briks' (Pareve)

A mixture of nuts may be substituted for almonds. One tablespoon of plain yogurt may be substituted for the egg yolk, making the dish dairy.

1 cup finely ground almonds
2 Tbsps. sugar
1 tsp. rose water
1 egg, divided
1 Tbsp. pareve margarine, melted
5-6 Chinese egg-roll wrappers
oil for frying
2 Tbsps. honey, warmed*
2 tsps. lemon juice
*may substitute 1 Tbsp. confectioners' sugar

In a small bowl, combine the nuts, sugar, rose water, egg yolk and melted margarine. Set aside.

Cut each egg-roll wrapper diagonally in half. Place 1 tablespoon of the almond mixture on the center of each triangle.

Brush the edges with the egg white, lightly beaten. Cover as in a triangular turnover and press the edges to seal.

Heat 2 cups olive or vegetable oil in a deep heavy saucepan or skillet to 375°. Test by tossing in a small bread cube, which should brown in 60 seconds.

Carefully slide the briks into the hot oil, two or three at a time.

Fry the briks, turning once, 20 to 25 seconds, or until golden-brown. Remove with a slotted spoon. Drain on paper towels.

Combine the honey and lemon juice. Brush over briks, or just dust with confectioners' sugar.

Makes 10 to 12.

Approximate nutrients per brik: calories, 198; protein, 3 g; carbohydrates, 8 g; fat, 18 g; cholesterol, 19 mg; sodium, 18 mg.

Recipe: Tunisian Tea (Pareve)

Tunisian tea is served in very small glasses (4 oz. to 6 oz. each). Often, instead of pine nuts, the mint tea is served with a bowl of white, silky almonds alongside.

3 cups boiling water
2 tea bags, such as Darjeeling or English Breakfast
4-5 sprigs fresh mint
1 Tbsp. sugar
4 Tbsps. pine nuts

In a heat-proof pitcher, pour the boiling water over the tea bags. Squeeze the mint sprigs between your fingers to help extract the flavor. Stir into the tea.

Add the sugar and stir to dissolve. Let stand at room temperature 3 to 4 hours, stirring occasionally. Strain.

If desired, add more sugar or sweetener to taste. Reheat the tea in the microwave.

Place 1 tablespoon of pine nuts into each of four heat-proof glasses. Pour the hot tea over.

Serves 4.

Approximate nutrients per serving: calories, 60; protein, 2 g; carbohydrates, 4 g; fat, 4 g; cholesterol, 0 mg; sodium, 0 mg.

Halva, halwa, halvah, halava, helva, halawa, halawi

Basic Indian halava

There are many kinds of halwas in India, but the most common are the carrot (gajar) halwa and the semolina (sooji or rava) halwa. Halwa is also made from atta flour. Here is the recipe for semolina halwa.

7/8 cup milk
7/8 cup water
3/4 cup sugar (1 cup if you like it very sweet)
1 cup semolina
3/4 cup butter or ghee (US: 1 1/2 sticks)
1/2 teaspoon cardamom
1/4 teaspoon nutmeg (optional)
crushed toasted pistachios (optional)

Melt butter or ghee over medium heat, add semolina and stir-fry for about 10 minutes until nutty aroma develops. Meanwhile, bring milk, water and sugar to a boil in a separate pot, remove from heat and stir in spices. Turn off stove and pour liquid over fried semolina while stirring rapidly to contain sputtering.

Pour into forms or let cool in pot and cut into pieces later. Serve at room temperature.
Option, garnish with crushed toasted pistachios.

Persian halva

250 grams semolina
200 g sugar
200 g vegetable oil
1 c boiling water
1/2 cup rosewater
1/2 teaspoon saffron
crushed toasted almonds

Heat oil over medium heat, add semolina, stir-fry for about 10 minutes until nutty aroma develops and remove from heat. Dissolve sugar in boiling water, stir in rosewater and saffron and pour onto fried semolina while stirring rapidly. Garnish with crushed toasted almonds.

Greek halva

1 cup olive oil
2 cups semolina
3 cups sugar
4 cups water
1/2 lemon, sliced
1 stick cinnamon
chopped almonds
sesame seeds
Cook semolina and almonds in oil until golden. Meanwhile, heat the water and sugar just enough to completely dissolve the sugar and add lemon and cinnamon. Pour liquid onto semolina while stirring rapidly. Continue heating mixture until it thickens, then pour into cake form. Garnish with sesame seeds and serve at room temperature.

Jewish Halvah

400 g Tahini
oil drained from Tahini plus margarine to make 1 1/2 cups
4 c semolina or wheat flour
1 c honey
1/2 c sesame seeds
Heat oil and margarine, stir in flour and cook over low flame while stirring constantly, until light brown. Then add tahini. Using a candy thermometer, heat honey to the soft ball stage (112 °C). Combine honey and sesame seeds with flour mixture and mix well. Pour onto greased form; cut as soon as solid enough.


Next post find in portuguese (receita)

Halva, halwa, halvah, halava, helva, halawa, halawi

Halva é um doce do Médio Oriente feito de sementes de gergelim torradas, moídas e misturadas com açúcar derretido. É por vezes temperado com pistácios, mel ou baunilha.

Originally derived from the Arabic root حلوى halwā (sweet), is used to describe many distinct types of sweet confection, across the Middle East, Central Asia, and South Asia. Halva based on semolina is popular in Turkey, Pakistan, and Persia. Another common type, based on tahini (sesame paste), is more popular in the eastern Mediterranean and Balkan regions, in countries such as Greece, Israel, and Lebanon as well as the Palestinian territories. Halva may also be made from a variety of other ingredients, including sunflower seeds, various nuts, beans, lentils, and vegetables—such as carrots, pumpkins, yams, and squashes.

Read more here: http://en.wikipedia.org/wiki/Halva

Recipe

Sesame halvah

6 cup Sesame Seeds
1 ½ cup Honey
1 teaspoon Ginger
1 teaspoon Cinnamon
1 teaspoon Allspice

Toast 6 cups of sesame seeds in a skillet or oven. Blend the seeds in a blender one cup at a time. Add honey, ginger, cinnamon and allspice and mix in well. Pat into a 13" X 9" pan and refrigerate. Cut into squares.


HALAWE (doce de gergelim)

* 200 g de purê de gergelim (tahine)
* 100 g de mel
* 100 g de açúcar
* 1 colher de açúcar vanile
* 1 colher de suco de limão

Misturar todos os ingredientes e bater até formar uma mistura homogênea. Enformar e levar ao refrigerador. Para variar a receita, pode-se misturar pstache, chocolate, etc. O gergelim é que deve dar esse gosto de amendoim.