European Stars and Stripes (Newspaper) - December 4, 1992, Darmstadt, Hesse                                An egyptian Sampler Pix not headed to Egypt any time soon Well Here a a Way to bring a taste of Cairo into your Home. Recipes Are from recipes for an arabian night by David Scott pantheon books. Fried fish with yellow Rice 4vi pounds fish fillets juice of two Lemons Salt and Black Pepper skin Bones head and tails from filleting Oil for frying 2 medium onions finely chopped 1 Teaspoon ground cumin i Teaspoon turmeric 1 Teaspoon Curry powder optional a cups uncooked Rice washed and dried Lemon wedges Sprinkle the fillets with Lemon juice and seasoning and set aside. Put the Bones skin head and Tail of the fish in a pot with 2 cups water bring to the boil reduce the heat and simmer for 30 minutes. Strain off the liquid and Reserve. Fry the fish in a Small amount of heated Oil in a heavy frying pan until it is nicely browned on both sides. Lift the fish from the pan and set it aside in a Low oven to keep warm. In the same pan and Oil Fry the onions until they Are lightly browned and then stir in the cumin turmeric and Curry powder if used. Stir in the Rice and saut6 it for a few minutes. Add the fish Stock and enough extra water to make 3 cups liquid. Season to taste with Salt and Pepper. A ring it to a boil reduce the heat cover and simmer until the Nee is tender. Add More water if the pan dries out. Serve the Rice piled on a serving dish with the fish fillets on top and Garnish with Lemon wedges. Serves i skewered barbecued fish fillet the fish choose one with firm flesh and Cut into cubes. Make a marinade of equal amounts of Olive Oil and Lemon juice seasoned with Salt and Black Pepper and marinate the Ash for an hour or two. If available add chopped fresh herbs to the marinade. Skewer the fish cubes Oil the Grill Lay on the skewers and Cook Over the glowing embers frequently brushing the kebabs with Oil. Serve the grilled fish with olives pickles Lemon wedges salads and lots of hot pita bread. Barbecued fish is also excellent served with Tahini or Taratoot sauces i amp i. A. A amps Kan Gorge chef Hasan to Marla All displays desserts including Fatur which is made of hour cheese and  pastry dough 3v4 cups Plain flour 1 Teaspoon Salt 4 Tablespoons Olive Oil or other vegetable Oil juice of 1 Lemon 2 cups iced water 1 cup Margarine or butter sift the flour and Salt into a Large bowl and add the Oil and Lemon juice. Knead in enough iced water to form a soft dough. Roll the dough on a floured Board into a rectangle about 2 inches by 4 inches. Spread the Margarine or butter Over the top fold the pastry into three then place it in the refrigerator for 30 minutes. Remove it and Roll the dough into the same size rectangular shape As before but this time Roll the dough at right angles to the first direction of the rolling. Fold into three again and refrigerate for 30 minutes. Repeat twice More changing the rolling direction each time. After the final 30 minutes refrigeration the pastry is ready for use. Makes about 30 rectangles fillings these recipes will make enough for 30 pastries enough to serve 8-10 people. Cheese filling 1 Pound mature Cheddar grated 8 ounces feta cheese crumbled 2 Teaspoons dried mint or 2 Tablespoons finely chopped fresh mint 2 eggs beaten 5as pm Foffi a typical egyptian meal of croquettes vegetables and pastry wrapped meats. Pinch of allspice Salt and Black Pepper to taste. Combine All the ingredients and mix Well. Lamb filling 2 Tablespoons butter 2 cloves garlic put through a garlic press 1 Pound Lamb ground 1 Large onion chopped % cup Pine nuts lightly toasted or chopped walnuts pinches of allspice and cinnamon Salt and Black Pepper to taste melt butter in a heavy frying pan add the garlic and gently saut6. Add the Lamb and Fry stirring until lightly browned add the onion nuts and spices and Cook until the onion is softened. Season to taste with Salt and Pepper and leave to Cool vegetable filling 1 medium onion finely chopped 2 Tablespoons butter 2 medium red peppers seeded Derl bed and finely chopped 2 medium Zucchini coarsely grated 12 ounces of spinach washed stalks Cut away finely chopped ground cinnamon Salt and Black Pepper 1 egg lightly beaten in a heavy pan saut6 the onion in the butter until the onion is just softened. Add the peppers Zucchini and spinach and Cook until the vegetables Are just soft and the spinach is wilted. Season to taste with cinnamon Salt and Pepper and remove from heat. Leave it for a few minutes and then stir in the beaten egg. Leave to Cool. Variation add 2 Tablespoons raisins and or vie cup grated cheese. Preparing the pastries put a full Teaspoon of selected Savory filling in the Center of each pastry. Fold he dough into triangles and press or Pinch the edges together to Seal them. Hash h6 filled pastries on an a greased baking tray and Brush them with egg mixed with a Little water bake them minntp6, 6 n0v6n at 375 degrees fahrenheit for 30 minutes or until Golden Brown sometimes the pastries Are sprinkled with sesame seeds before putting in the then dra the Pastri Sahot a Send then dram them on absorbent paper. Friday december 4, 1992