Sweet cheese pancakes with simple syrup (Attaif)

Both my grandmother and my mother made this dessert excellently!  It is one of the family favourites, served at Christmas and for special company.  It's a bit time consuming, but well worth it.


For pancakes

• 2 cups flour2 cups farina (not too fine; medium)
• 2 tsp baking powder
• 5 1/2 cups milk (1 "bag" if you're in Ontario)

For the cheese filling

• 2 cans of ishta (found in Middle eastern stores) or you can make your own (see recipe below) 
• 1kg ricotta cheese (2 standard tubs)

For baking

• 1 cup butter

For the topping

• 1 recipe quantity of simple syrup

In a large bowl, mix all the pancake ingredients together and let sit for one hour, for the farina to rise.  Using a non-stick frying pan over medium-low heat, cook pancakes about 10cm in diameter on one side only (until the top is bubbly looking).  Set aside on a sheet lined with parchment paper.

In a separate bowl, mix the ishta and cheese together until well blended.

To assemble, scoop some of the cheese filling into the centre of a pancake taking care not to get any cheese on the edges.  Fold over and press together with your fingers to seal the pancakes; forming a half moon shape. Place on a buttered baking sheet, and put a tab of butter on the top.  Repeat until all the pancakes are done.

Put in the oven on 350°F for approximately 30 minutes or until golden.

Let cool for about 5 minutes (so that they're still hot), and then dip the hot attaif into the cooled syrup and serve immediately.

Carrot and Almond Cake

• 5 eggs
• 1 tbsp of lemon zest
• 1 ¼ cup of sugar
• 2 cups of shredded carrots
• 2 cups of crushed almonds
• ½ cup of flour

In a stand mixer, mix the eggs and sugar until well blended.  Add carrots, almonds and flour (in that order) until well mixed. Pour into a greased and floured 9"x13" baking dish, and bake for 30 minutes at 350°F. Cool before serving.

Zucchini Spice Cake

My mom makes this cake every summer, at the end of the zucchini season!

Wet ingredients
4 eggs
1 cup vegetable oil
2 ½ tsp of vanilla
2 cups of shredded zucchini

Dry ingredients
2 cups of sugar
3 cups of flour
Pinch of salt
3 tsp baking powder
3 tsp ground cinnamon
½ tsp ground nutmeg
1 cup of crushed almonds (or walnuts if you prefer)

In an extra large bowl, mix all the wet ingredients together.  In a separate bowl, mix the dry ones. Then slowly sift the dry ingredients into the wet ones, mixing well each time until the dry ingredients are done. Pour into a greased and floured 9"x13" baking dish, and bake for 30 minutes at 350 °F.

Sandwich Bread

Tata’s uncle, Elias Amar's wife, Laurice, gave this recipe to her.  I'm not sure why our grandmother would have a recipe for white sandwich bread, but I speculate that it's because the only bread that was available at the bakery was pita bread.  If you wanted something else, you'd have to make it yourself!

Makes 2 loaves or 24 buns.

• 8 cups of flour
• A pinch of salt
• 5 tsp baking powder
• 2 ½ cups butter
• 2 eggs
• 2 cups of yogurt

In a dough mixer, mix flour, salt, baking powder until well blended.  Add the butter until it's well incorporated and then add in the eggs.  Continue mixing. Lastly add the yogurt and mix then add yogurt and mix for about 5 minutes.  Line your baking tray(s) with parchment paper.  Shape the dough into whatever shapes you like (loaves or buns) and bake in oven at 350°F until it's a golden colour and rises (approx 20 minutes for buns, 30-40 minutes for loaves).

Onion and Yogurt Stew (Leban Imo)

Leban Imo literally means the Yogurt Mother or the Mother of Yogurt. We have no idea where this dish got it's name and as kids we'd always have a good laugh over it. Regardless of the name, it's an excellent dish for the yogurt lover as all of the flavours are complimented so well.

When choosing your lamb, ensure you also have some bones available so that the broth is flavourful. I usually use shanks and ask the butcher to slice them (including the bone!) into 2cm round pieces. You can use lamb that's been deboned or stewing beef, but the broth won't be as flavourful. You can ask your butcher for a couple of bones and then discard of them after you've made your broth. I also find that 2% or whole (3.25%) yogurt works the best. Anything more is much too rich and anything less doesn't have the right consistency.

• 1lb (454g) of lamb, cut into 3cm cubes
• 3 litres of water
• 750g plain yogurt (1 tub)
• 1 egg
• 6 large onions, sliced
• 4 cloves of garlic, minced
• 1 tbsp olive oil
• 1 tsp dried crushed mint
• 1 tsp allspice
• 1/4 tsp Cinnamon
• 1/4 tsp nutmeg
• 5 cardamom pods, cracked
• salt and pepper to taste

In a large pot, sear the lamb on high until all sides are golden and crispy. Add in the water and the spices and bring to a boil.  Reduce to a simmer for about 90 minutes or until the lamb is very tender.

In the meantime, sauté the onions in a separate skillet over medium-low heat; just until translucent and cooked. Do not allow the onions to brown. Set aside.

Pour the yogurt in a separate pot and whisk in the egg. If your yogurt is really thick, add in 1/4 cup of water. Turn the stove to medium-low heat until the yogurt boils, taking care to stir frequently.

Once the yogurt has boiled, add in the onions, the meat and 3 cups of the broth and allow the mixture to come to a boil. Bring to a low simmer for about 10 minutes to allow the flavours to blend. Adjust the seasoning at this point.

Lastly, in the same skillet you sauted the onions, add the olive oil and garlic and sauté on medium for about 2 minutes. Add in the dried mint and continue frying until the garlic is golden in colour. Add to the yogurt pot. De-glaze the garlic frying pan with a ladle full of the yogurt sauce and add it to the stew.

Serve immediately over rice.

Serves 6.

Orange Marmalade (Tutlee Bourd-ann)

This again is a Tata-staple.  I was craving some of this orange tutlee on toast this weekend so I called her up, and here goes!  Note, this recipe quantity makes 6 litres of marmalade (12 500 ml jars)!  You're welcome to make any proportion of this recipe.

• 12 medium oranges
• 2 lemons
• 2 grapefruits
• 3 kg sugar (yes, three whole kilograms!)

Wash and dry the fruit.  Slice the oranges, lemon and grapefruit into quarters and then thin slices about 2-3mm thick.  Put the fruit in a large pot and simmer over medium heat.  Allow the fruit to fully cook, approximately 1 hour, stirring frequently. Once the fruit is cooked, add in the sugar and stir until well dissolved.  Allow to simmer until it comes to a full rolling boil, at least 30 minutes.  To test whether or not the marmalade is complete, drop a small spoonful into 1/2 a cup of cold water.  If the marmalade sinks to the bottom quickly, it's done.  If not, let simmer for a little while longer.  If you'd like a thicker marmalade, add in one package of fruit pectin when you add in the sugar.    

Pour the hot marmalade into jars that have been sterilized and cover with sterilized lids  (your choice of size). Close tightly until fully cooled or overnight.  Store for up to two years.

Makes 6 litres.