Deep-fry the Lebanese bread. or you can bake the bread in a medium oven for about 10 minutes - this will crisp up the bread.
Drain the bread on kitchen paper abd then after it has cooled, break/crumple in your hands until it breaks into small pieces.
Combine all of the salad ingredients and then toss with the dressing.
For the dressing- combine the dressing ingredients and whisk together.
This salad is best dressed just prior to serving.
ith a sharp knife, cut Baklava into small diamond shapes.
ool before using on the baklava.
Preheat the oven to
eat and cool completely.
BAKLAVA:
Preheat oven to 350
br>Meanwhile, to make the baklava biscotti, preheat oven to 400
nd tabuleh.
*For the Lebanese 7 spice blend: mix equal
Butter the top of the baklava.
Bake in the preheated
hile you are assembling the baklava.
Brush the base and
ot to get cold).
Baklava:
Preheat oven to 325
op with butter; cut the baklava into triangles, then bake in
BAKLAVA:
Combine nuts with sugar
Preparation of Squash:
Trim stem and blossom ends of squash. Wash squash; cut necks off squash, cutting necks into 1-inch pieces.
Bulb end of squash will be stuffed.
Core bulb end of squash or use in another recipe.
Squash core more easily when they are at room temperature.
To core squash, use a vegetable/apple corer.
Try not to puncture holes in squash while coring.
hrough cooking.
Lay out Lebanese breads on ungreased oven trays
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ight golden.
While the baklava is cooking prepare syrup: Place
ool syrup slowly over the baklava. Set aside to absorb for