2-1/2-cups flour
1/2-cup sugar
1-egg
1/2-cup honey
1/2-cup ground almonds
1/2-teaspoon cinnamon
1/2-teaspoon cloves, ground
1-teaspoon baking powder
1/2-teaspoon salt
Icing:
Beat 2-egg whites with juice of 1 lemon and 1-cup powdered sugar
Beat an egg with sugar, honey. Add spices, flour, baking powder, salt and make a dough. Roll out to 1 inch thick, and place on a sheet pan (1 inch thick). Sprinkle with almonds. Bake in 325 degree (Fahr) oven for 15 minutes. Cool down and cover with icing.
Vegetable Spread
1 medium sized eggplant
1 large carrot
1 large yellow onion
1 celery stick
1 lb. fresh tomatoes or 16 oz. can peeled whole tomatoes or tomato sauce
2 cloves finely chopped garlic
1/4 cup chopped parsley
1/4 cup chopped dill
1/4 cup chopped cilantro
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 tablespoon soy-sauce
2 bay leaves
Olive oil
Fresh tomatoes should be peeled, chopped and stewed for 30-40 minutes on low heat (after bringing to boil) to make a sauce. In order to peel fresh tomatoes pour hot (boiling temperature) water over them. Pour boiling hot water over eggplant (it eliminates a possibly bitter taste of the eggplant skin). Chop eggplant into cubes, salt and put into well-oiled frying pan. Stew on low for 30 minutes, mix frequently, add oil if pan gets too dry. Avoid burning the peel. When the eggplant gets soft and decreases in size add finely chopped (best to grind) carrot, finelly chopped celery, onion, garlic, tomato sauce, black pepper, bay leaves. Mix cook for 20 minutes. Add dill, cilantro, parsley. Cook for another 10-15 minutes. Stir frequently. Serves 6-8.
