Turkish Delight

•    Braise 1 cup Sojee/ Taystee wheat  with 125g butter
•    Add 2 cups of boiling  water
•    Stir to ensure that there are no lumps
•    Add 2 to 2 ½ cups of milk + 1 tblsp rose water.
•    Cook till sojee is thick
•    Add 1 tin condensed milk.
•    When almost done add ½ cup chopped Turkish delight.
•    Decorate with nestle cream and chopped Turkish delight.

Source: Radio Islam Recipes

Patishapta - A Bengali Sweet Crepe

For Batter:1cup Maida
4tsp Rawa
2tsp Rice flour
1+3/4cups Milk

For Filling:
1cup Grated fresh coconut
1/2cup Khoya
1/4cup Palm sugar/Regular sugar

Sweetened condensed milk (for serving)

Method:
Heat a pan, take the coconut and sugar together,mix it well with a spatula, once the sugar melts add the khoya and cook until the mixture turns thick.

Meanwhile mix all the ingredients given for the batter in a bowl and makes a smooth batter.

Heat a tawa, pour a ladle of this prepared batter and spread it as round thin circle, if needed drizzle melted butter or ghee.

Once it gets cooked, flip it and cook the other side.

Place the prepared filling in the middle and bring the edges of the crepe to the center.

Serve immediately drizzled with sweetened condensed milk.

Zlébia

Ingredients:
-1 cup of flour
-2 teaspoons of corn starch
-1/2 teaspoon of cardamom
-1 teaspoon of yeast
-1 tablespoon of vegetable oil
-1 teaspoon of yogurt
- about 3 or 4 cups of water
- honey (as much as desired)

Mix all the ingredients but the honey together and whip them with the mixer. If you don’t have a mixer, just give this hardest part to someone close by who would like to build their muscles.

Whip the ingredients till you get a nice paste, and then put it aside to sit in a warm place.

In a deep pan start heating the oil to fry the Zlébia.

Once the oil is hot, use a funnel to start pouring the paste into the pan in a spiral shape. Let it fry from both sides until it turns golden and crunchy.

When they are finished let them cool in another bowl.

Heat the honey till it is a liquid consistency, then dip the pastry into it.

Bon appétit!
Source: Tunisia-live.net

Carrot Sojee

Ingredients:
2 cup grated carrots
2 cups milk
½ cup semolina
½ cup boiling water
½ - ¾ cup ghee
1 tin condensed milk
1 small tin Nestle cream
1 tsp crushed elachi
1 Tbsp sultanas

Method:
Place carrots and milk in a pot and put to boil until it thickens.

Do not allow it to dry out.

In a separate pot plce ghee, elechi, sultanas and semolina and braise until semolina changes colour to a light pink.

Add water and cook on low

Then add carrot mixture and cook well on low

If mixture is dry, add a little more milk

When almost done add Nestle cream and condensed milk.