Aseeda Ingredients: • 2 cups of flour. • 3 cup water. • Honey. • Butter. • Oil. • Salt. The Sauce Water, salt to be in frying pan & heat it up. Add 1 spoon of oil. Add flour while stir the mixture quickly with wooden spoon. Remove the mix and keep stir about in a large bowl until it softens. (Become aseeda) Add some of the boiled water to the aseeda and heat it for 10 min. Again beat the mixture for it to be softened and for getting a thick mixture. Pour some hot butter or honey. Gharaiba Bil Laoz Ingredients: •1 cup sugar. •4 cup flour. •2 spoon butter. •2 spoon butter. • Almond. The Sauce Heat the butter an add to sugar, almond and flour, beat until it soft. Turn on the oven. Cut the mix into crescent forms and arrange it in a large flat pan. Put the pan in heated oven. Remove from the oven and sprinkle some sugar over the gharaiba. Kaak Leebi Hilw Ingredients: •1 cup oil. •1 cup orange juice or water. •2 tsp. baking powder. •2 eggs. •1 cup sugar. •5 cup flour. •Kammon Kaak. •Jaljalan. The Sauce: Mix the sugar and eggs and put in the oil, water, flour, baking powder, kammon and jaljalan. Cut the mixture into Kaak forms and put the kaak in a large pan. Heat in the oven 350 deg. for 15 min. Put it in the heated oven. Remove from oven and sprinkle some sugar all over it. Kaak Malih Ingredients: •1 cup oil. •2 spoon kahmera. •flour. •kammon kaak. •zahr. The Sauce: Mix kahmera with sugar an leave for 5 min. Put the flour in a bowl and add with salt, kammon, jaljalaan, oil and kahamera and mix till soft. Cover and leave it for an hour. Cut the mix in kaak forms and put it in the large pan. Heat the oven for 350 deg. for 20 min. Put the pan in the heated oven. Baked it. BASBOOSA Batter Ingredients: • 1 lb. semolina • 3 Tbl. sp. melted "samn" (veg. shortening) • 1-1/2 cup sugar • 1 cup plain yogurt • 1/2 cup peeled almonds • 1/2 tsp. baking powder Directions: • Mix the sugar and yogurt in a bowl. • Add the other ingredients and mix well. • Set mixture in a greased baking pan, slice into portions, and let it sit for 6 hours. • Bake in a preheated oven at 350 ƒF (177 ƒC) and remove when it is yellowish in color. • Place an almond on each piece, slice again along original cuts, and return into oven until golden brown. • Remove cake from oven, cool it, then pour syrup over its surface. Syrup: Ingredients: • 1-1/2 cup water . • 1-1/2 cup sugar . • 1/4 tsp. lemon juice . Directions: • Dissolve sugar in heated water and bring to a boil. • Cook on low heat until thick, about 3 minutes. • Mix in lemon juice and remove from heat. MAGROOD Filling: Ingredients: • 1 lb. dates (paste) . • 1 tsp. cinnamon . • 3 Tsp. oil . Directions: • Mix all ingredients together. • Take a handful of the mixture, and begin shaping into a ball. • Roll out the date ball into a long, finger-wide "snake." Dough: Ingredients: • 3 cups semolina . • 1 cup oil . • 1/2 cup flour . • 1 tsp. Baking Powder . • 1/2 cup sesame seeds . • 1-1/2 cups warm water . Directions: • Mix semolina, flour and B.P. in a bowl. • Add oil and mix well. • TEST: Take a handful of the mixture, and try to roll it in a ball by bouncing it gently on the work surface. If it crumbles you need to add a little more oil. The ball should be able to hold together. • Take about 1-1/2 cup of the mixture in another bowl. • Sprinkle a little bit of warm water and mix with hands, almost kneading; and repeat until it forms a soft dough. Making Magrood Shape dough into a long loaf. Press on the center of the loaf with fingertips to form a groove along the length of the loaf Place formed date roll into the groove, and smooth the dough over it. Cut the loaf diagonally into 1-1/2 inch pieces. Decorate (engrave) the top of each piece by using a fork or the special tool "mangasha" (wide tweezers with a serrated edge) and arrange on baking sheet. Bake in a preheated oven at 375-400 ƒF (190-200 ƒC) for about 40 minutes, or until golden brown. Dip each piece in a boiling sugar syrup and garnish with sesame seeds. Variations: • Sesame seeds can be added to date paste. • Honey can be added to the sugar syrup for richer taste. • Substitute Baker's Ammonia for Baking Powder. • After baking, sugar syrup can be poured on top of the Magrood while hot in pan instead of dipping into the syrup.