Gourd Curry

• Peel the gourd.

• A potato peeler is useful for removing the sharp ridges.

• Cut into sliced crossways.

• Heat oil in a saucepan and fry the curry leaves, onion and chilies until the onions are golden brown.

• Add the ground spices and stir for a few seconds.

• Then add the gourd, stir and fry for a few minutes.

• Add the coconut milk and salt and let it come to the boil, stirring occasionally.

• Simmer until tender, not covering the pan for this might cause the coconut milk to curdle.

• Serve.

Chocolate Cake

Ingredients:

4 egg whites
½ cup (110 g) sugar
5 oz (140 g) hazelnuts, finely ground
2 tablespoons unsweetened cocoa powder
9 oz (250 g) dark semi or bittersweet chocolate (60-70%)
4 egg yolks
1/3 cup (70 g) sugar
¼ cup + 1 cup (0.6 + 2.4 dl) whipping cream

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
3. Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added.
4. Mix with finely ground hazelnuts and cocoa powder.
5. Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.
6. Cool the cake.
7. Melt finely chopped dark chocolate over hot water.
8. Beat the egg yolks with 2 oz sugar until white.
9. Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks.
10. Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C.
11. Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream.
12. Transfer to the cake tin, and place in the refrigerator for several hours.

If served cold the filling appears more like chocolate truffle than mousse. If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type.

Mufallaq

Ingredients:
* 3 cups crushed wheat
* 4 cups water
* 2 tablespoons oil or shortening
* 1 pound lamb or beef cut into large chunks
* 2 large tomatoes, chopped
* salt and pepper to taste
* 2 onions, chopped
1. Wash wheat and soak for two hours in water to cover.
2. Brown meat in oil or shortening.
3. When browned, stir in chopped tomato, salt, pepper and 1 cup water.
4. Simmer until meat is tender and set aside.
5. Drain wheat and fry gently in oil or shortening in a separate skillet large enough to hold all ingredients.
6. Cook, stirring, until grain begins to turn color.
7. Add meat mixture and the remaining 3 cups water, cover, and cook until all water is almost absorbed and the wheat is fluffy.
8. Fry onion and place it in a depression in center of wheat.
9. Cover and allow to steam over a very low flame for about 1 hour.
10. Stir onion into the wheat and turn the mixture out onto a platter, picking out the biggest of the meat pieces to place across the top.

Spicy Sautéed Shrimp

Ingredients:
12 to 18 jumbo shrimp
½ cup pumpkin seeds (pepitas in Mexican markets)
1 small onion, cut into chunks
3 garlic cloves
½ bunch fresh cilantro, leaves only
1 large tomato, peeled, cut into chunks
3 to 4 dried hot chiles
1 red bell pepper, cut into chunks
½ tsp coriander seeds
4 tbsp olive oil
clam juice, if needed
juice of 1 lemon
1. Cook eggs for 7 minutes cool down and peel.
2. Crush them with a fork and mix with the spices and salt.
3. Garnishing is best with olives and mild chilis.

Shish taouq

Ingredients:
2 kg whole chicken
50 grams lemon juice
75 grams olive oil
20 grams garlic
1 dash salt
1 dash white pepper
1 dash chopped fresh oregano
300 grams mushrooms
200 grams sliced eggplant
100 grams sliced sweet pepper
2 tbsp white wine
6 whole tomatoes (medium)
24 tbsp tomato sauce
50 grams cooking oil for grill
2 tsp mustard

1. Remove the bones and skin from chicken,.
2. Cut the chicken into cubes.
3. Marinated with lemon juice, crushed garlic, oil, oregano, mustard, salt and pepper and white wine.
4. Keep them in refrigerator for 3 hours.
5. In a bamboo sticks insert 4 marinated chicken cubes.
6. Grill them on a grill or on a charcoal grill.
7. Serves guideline: pour 4 tablespoon of tomato.
8. Sauce in a dinner plate top with one cup of cooked rice ,.
9. Arrange 2 grilled shish taouq around the rice.
10. Garnish with grilled slice of eggplant, 2 pieces grilled mushrooms, grilled tomatoes and grilled slice of sweet pepper.

Prawns Arabian

Ingredients:
8 x Tiger prawns, (cleaned, shelled and deveined) with tails
Salt and pepper to taste
3 x Eggs, beaten
Seasoned flour as required
Oil
75 gm Cheese, grated
4 tbl Finely chopped Spring Onion, (60 g.)
2 tbl Green Garlic, (30 g.)
2 tbl Parsley, chopped fine (30 g.)
1 x Lettuce
2 x Tomatoes, chopped (200 g.)

1. Dry the tiger prawns with tail with a kitchen napkin.
2. Apply salt and pepper.
3. Dip them in beaten egg and roll in seasoned flour and deep fry till done.
4. Remove from oil.
5. Add the grated Cheese on top.
6. Toss together with spring Onion, garlic and parsley.
7. Serve with lettuce leaves and chopped tomatoes.

Samboosa

Ingredients:
Egg Roll wrappers
1 lb Lamb or hamburger
5 x Potatoes
2 tbl Cilantro
1/2 tsp Onion, chopped
1/2 tsp Curry Powder
1/2 tsp Cinnamon
Salt to taste

1. Wash meat, dry and cook; break into small pieces.
2. Boil potatoes; cut into small pieces.
3. Mix meat, Potato, cilantro, Onion and seasonings.
4. Place small amount in corner of an egg roll wrapper; fold wrapper in half so it is triangular in shape.
5. Use milk to seal.
6. Deep fry.