Stuffed Eggs Beyth Mahshi

TO SERVE 6
6 hard-boiled eggs
1 teaspoon sherry
6 oz. cooked spinach
1/2 pint herb dressing
1 tablespoon yoghurt
1 teaspoon olive oil
1 teaspoon French mustard
Salt and pepper
Cut a slice from pointed end of each egg and remove the yolks, taking care not to break the whites.

Sieve the yolks and put in bowl with the yoghurt, sherry, olive oil, mustard and seasoning. Mix well together, then fill the whites with mixture. Stand eggs upright on a bed of spinach and add herb dressing. Chill for 1 hour before serving

Egg Kabab

Saudi Arabia
8 hard-cooked eggs, shelled
1/4 cup butter
1/3 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon white pepper
3/4 teaspoon cinnamon
PRICK whites of eggs all over so they won't split as they are heated through.

SAUTÉ eggs in butter over low heat, turning, until light brown.

MIX seasonings. Sprinkle over eggs.

YIELD 4 to 8 servings.

Sweet Bread Rings (Ka'kat) _ middle eastern recipes

2 tsp. dry yeast
1/4 cup sugar
2 cups warm water
4 to 5 cups hard unbleached white flour
1-1/2 tsp. salt
4 Tbs. unsalted butter, melted
1/4 tsp. mahleb, ground
1 egg beaten with 1 Tbs. water, for egg wash
3 to 4 Tbs. sesame seeds
You will need a medium-sized bread bowl, two large baking sheets, and a pastry brush.

In a medium-sized bread bowl, dissolve the yeast and sugar in the warm water. Add 2 to 3 cups flour, a cup at a time, stirring constantly in the same direction to help activate the gluten, until a thick dough begins to form. Then stire 100 times in the same direction, about 1 minute. Let rest for 10 minutes.

Add the salt, butter, and mahleb, stir, and continue to add more flour, using a wooden spoon to stir it in. When the dough will no longer take any more flour, turn it out onto a lightly floured surface. Knead for 8 to 10 minutes, or until smooth and elastic, adding flour only when necessary. Rinse out the bread bowl, oil lightly, and return the dough to the bowl. Cover with plastic wrap and allow to rise until doubled in volume, approximately 1-1/2 hours.

Punch down the dough and divide into 16 pieces. On a lightly floured surface, roll each piece under your palms into a cigar-shaped rope 6 to 7 inches long. (You can also roll them in the air between your palms, letting the bread hang down vertically from your hands.) Pinch together the ends of each rope to form an oval-shaped loop. Place the ka'kat on lightly oiled baking sheets, at least 1/2 inch apart. Cover and let rise for 30 minutes.

Place the racks in the upper part of the oven, and preheat the oven to 400° F.

Just before baking, brush the breads with egg wash and sprinkle on the sesame seeds. Bake for 20 minutes, or until nicely browned; switch the baking sheets after 10 minutes. Cool slightly on a rack, then wrap in a cloth to keep warm. Serve warm.

Makes 16 oval bread rings about 3-1/2 inches across.

(Aish Bel-Lahm) _middle eastern recipes

DOUGH :
4 cups flour
3 tablespoons vegetable oil
1 tablespoon yeast
3 eggs
1/2 teaspoon powdered bread spices (black pepper & cumin)


STUFFING :
3/4 pound ground beef
2 black peppercorns
2 onions (finely chopped)
3 tablespoons corn oil (to grease tray)
1/2 bundle leeks
1 tablespoon poppy seeds (for decoration)
6 tablespoons sesame cream (Tahini)
2 teaspoons salt
Dissolve yeast in half a cup of warm water and set aside to soften. Put flour in a large bowl, make a well in center and add eggs, oil, yeast, salt and bread spices. Mix well, adding the water a little at a time until you have a firm dough. Grease a large tray with oil. Put dough on tray and cover with a damp cloth. Place dough in a warm place for at least two hours. In a saucepan put ground beef, onion and salt. Place over medium heat, stirring until meat is cooked. Set aside until cool. Finely chop leeks and wash several times through a strainer. Spread leeks on paper towel to absorb excess water. Add leeks to ground meat. Mix sesame cream with vinegar, a little water and black pepper. When you have a smooth paste add to leek and meat mixture, mixing thoroughly. When dough has risen, roll out into circular shape of medium thickness, spread the meat mixture over the dough leaving edge uncovered. Sprinkle with poppy seeds, and place in a 350-degree oven for half an hour or until bread is baked.