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Two recipes from the cookbook Palestinian and Jewish Recipes for Peace. Watch a slideshow of each being made at right.
GHREYBA
These butter cookies are traditional at Palestinian engagement parties and weddings.
1 cup clarified butter
1 cup powdered sugar
2 to 2 1/2 cups flour
1/2 cup blanched almonds or pine nuts
Preheat the oven to 300 degrees.
Beat the butter and sugar thoroughly in a mixer, until fluffy. Add flour gradually and mix well by hand. The dough will be very thick. Cut into egg-sized pieces and roll into ropes about five inches long.
Form each cookie into an “S” shape. Place on a cookie sheet and place an almond or pine nut in the middle of each cookie.
Bake for 20 to 25 minutes. Avoid browning.
Makes 20-25 cookies.
HONEY CAKE
This cake is popular at Rosh Hashanah, the Jewish New Year. It is also sometimes served with the break-the-fast supper on Yom Kippur.
1 cup strong coffee
1 cup peanut oil or safflower oil
1 cup sugar
1 lb. honey
4 eggs
21/2 cups sifted flour
3 tsp. baking powder, divided
2 cups walnuts, chopped into large pieces
Preheat the oven to 325 degrees.
Mix the coffee with 1 tsp. baking powder. In a medium bowl, blend coffee, oil, sugar, honey, and eggs with a spoon. In a separate bowl, combine the remaining 2 tsp. baking powder with the flour and walnuts. Alternate pouring the flour and nut mixture and the honey and egg mixture into a 131/2" x 9" x 2" glass baking dish.
Bake for 50-60 minutes.
From Palestinian and Jewish Recipes for Peace , compiled by the Jewish-Palestinian Living Room Dialogue Group of San Mateo County, California.
This article appears in the Religion and Violence issue of Trinity News.
