for fried roast. Then steep it in salt and vinegar for an hour, and after that put it in the pot with two uqiyyas of ghee, or enough to cover it, and sufficient salt and allspice. Then peel as many potatoes as you need and set them around the meat in the pot; then cover it well. Then work a little flour with water and seal the pot so that the steam stays inside it.
Leave the pot on a gentle fire for an hour and a half, then open it:
the roast will be ready, and you can use the extra ghee with stew or beans or peas.
7 cups of good-quality native flour, or Damascene flour, or
fine sid flour 3–4 cups of water 1 teaspoon of European yeast dissolved in a little water
1 – Put the flour in a bowl, then add the yeast to it, and after that gradually add enough water to make the batter loose, like set laban; and leave the batter for an hour until the signs of fermentation show upon it. Then beat it well; then fill a tablespoon and pour the batter in small rounds onto a griddle or a hot stone slab over a wood fire of moderate heat, so that the underside of the qatayef does not burn immediately after the batter is poured onto the griddle. The qatayef batter, once poured onto the griddle or slab, is done when its underside is well browned.
2 – After baking the qatayef
batter, stuff it with one of the following fillings:
Walnut filling — to the ratl, 4 uqiyyas of finely crushed walnuts and 3 uqiyyas of fine sugar. Cheese filling — to the ratl, 6 uqiyyas of fresh cheese, or of cheese sweetened by steeping it in cold water. Aleppo-pistachio filling — to the ratl, 4 uqiyyas of Aleppo pistachios, lightly toasted and coarsely crushed, with 3 uqiyyas of sugar.
Pine-nut filling — 4 uqiyyas of crushed pine nuts with 3 uqiyyas of sugar. Mixed-nut filling — a cup and a half of lightly toasted Aleppo pistachios, half a cup of finely crushed walnuts, and half a cup of peeled and finely crushed almonds, with two uqiyyas of sugar.
After you stuff the qatayef you can make two or more kinds of them, by dividing the stuffed qatayef into two or more portions. Fry the first portion in heated ghee. Then set the second portion on a tray, put a teaspoon of ghee on each piece of qatayef, and bake it in the oven for 8 minutes. Then leave the third portion unbaked. After that prepare the syrup and pour it over the qatayef, and they are ready.
Knead as much Australian, French, or American flour as you need, with a pinch of salt, until it is a little softer than kmaj dough; then leave the dough an hour to rest. Then take a piece of it the size of an egg, grease the wooden board or the table with melted ghee, and roll it out with the rolling pin, or with your hand, on the board until it is as thin as it can be. Then dip a feather in ghee and brush the rolled-out dough; then fold it into a square and stuff it with sweet cheese, folding one part over another like a small envelope; then bake it in the oven until it is done. After taking it out of the oven, pour the hot syrup over it and serve it at once.
Hints: after you steep the cheese in water until it loses its salt, dry it well with a towel before using it to stuff the pastry; otherwise the pastries will turn leathery when they cool.
The best kinds of aromatic essences used in cakes, in creams, in ice cream, and in pudding (Pudding) are:
essence or extract of lemon " " " of orange " " " of vanilla " " " of banana " " " of cherry " " " of damson " " " of strawberry " " " of coffee " " " of almond " " " of European raspberry
The Tobacco and Tombac Monopoly Administration
Al-Sayed — Georgie Club — Extra Extra
It produces first-grade tobacco: Tabat, Tanzat, Rubabek
Abd al-Rahman — among the various brands the Régie manufactures, the cigarettes that meet your taste and your desire
The Tobacco and Tombac Monopoly Administration