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SAYYADIEH (RICE IN FISH BROTH)
1 large fish weighing about 2 lbs. 1-1/2 cups chopped onions
1 cup olive oil Salt, lemon juice, water
2 cups uncooked rice
Clean fish, salt & refrigerate for several hours. Fry fish in olive oil until well
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done. Remove fish. Fry onions in the same oil until well browned. Bone fried fish, reserving fillets. Add head, bones & skin to fried onions & cook w/4 cups water in pressure cooker for 15 min. or longer in open pan. Strain broth, discarding solids & reserve. Soak rice in hot water for 30 minutes, then boil in fish broth, 1/4 cup broth per cup of rice. Adjust salt. Simmer rice on low flame until most of broth is absorbed. Meanwhile, butter 1 quart mold & arrange sauteed blanched almonds & pine nuts into it. Spoon cooked rice into the mold. When set, unmold to serving platter. Garnish w/ large pieces of fish. Serve lukewarm or cold. Some of the broth may be flavored w/ a few drops of lemon & served on the side as a sauce. Crisp radishes are a splendid accompaniment. Serves 6. Recipe provided by Malik of Amman, Jordan
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GOOFFEE CAKE
1-1/2 cups flour 1 tbsp. vinegar
1 teacup sugar 4 tbsps. oil
1 tsp. baking soda 1 teacup milk or water
3 heaped tbsps. cocoa few drops of vanilla essense
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Mix together flour, sugar, baking soda & cocoa. Make a hole in the mixture. Add vinegar, oil & vanilla, milk/water & mix well. Cook for 30 minutes approx. at 170 degrees C. If water is used the cake turns out a deep dark chocolate cake, if milk is used the cake is not as dark. Icing: 6 tbsps. confectionalry sugar, 1 tbsp. custard powder, 1 tbsp. margarine/butter (softened) A few drops vanilla essense. Mix ingredients thoroughly until it becomes creamy, then spread on cake. Whipped cream is an ideal topping, or chocolate icing or any other icing as preferred.
Margaret's recipe provided by Michael Oakley-Browne of Auckland, New Zealand
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