1-1/2 lbs all purpose potatoes, peeled 1 medium onion, chopped or grated 1/4 cup chopped fresh parsley, optional 1 egg, lightly beaten 3 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 to 1 cup oil, for frying Apple sauce, for serving Sour cream, for serving

Grate potatoes and squeeze out as much moisture as you can. Combine with onion, parsley, egg, flour, salt, and pepper. Heat about 1/3 cup oil in a large frying pan over medium-high heat, until very hot. Drop about 2 tablespoons mixture into pan to form each pancake. Use back of spoon to flatten mixture so that each latke is about 3 inches in diameter. Fry until brown and crisp, about 4 minutes per side. Drain on paper towels and keep warm in a 250°F. Oven. This will have to be done in batches. Use more oil as needed for each batch. Serve hot with apple sauce and/or sour cream.

Makes about 16

Recipe take from Jewish Holiday Feasts by Louise Fiszer & Jeannette Ferrary

3-4 boneless, skinless chicken breasts, cut into 1 inch cubes 1 teaspoon salt 1-1/2 cups chicken broth 1/4 cup butter 1 tablespoon soy sauce 1/2 teaspoon ground ginger 1 cup diced celery 1 onion, diced 1 green pepper, diced 1- 4 oz. can sliced mushrooms w/liquid 2 tablespoons cornstarch 4 tablespoons water 1 cup shredded cabbage

Brown chicken in melted butter, sprinkle with salt. Add broth, soy sauce, ginger, and celery, cover and simmer for 25 minutes. Add onion, green pepper, and mushrooms with liquid, cover and simmer for 10 minutes. Combine corn starch with 4 tablespoons water until smooth. Add blended corn starch to pan. Stir until slightly thickened. Add the cabbage and cover for 3 to 5 more minutes.

Serve with a bowl of couscous.

1 can chick peas 4 tablespoons tahini (sesame oil) 1/2 cup lemon juice 1/2 tablespoon salt 2 cloves garlic, crushed 2 tablespoons chopped fresh parsley

Drain the chick peas and then place them in a food processor with all of the ingredients. Blend until smooth.

Serve with pieces of pita bread.

1 eggplant
2 cloves garlic
2 ounces fresh lemon juice
2 tablespoons tahini
1/2 bunch parsley, leaves only
Salt and pepper

Pierce some holes in the skin of the eggplant (to avoid explosion) and grill over medium-high heat turning every 7 minutes, until the skin is blackened and the body is nice and soft. Total time for grilling is about 30 minutes. If you do not have a grill you can roast your eggplant in a 375°F oven for about 30 minutes.

Remove eggplant from the grill and let cool.

Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes. In a food processor, combine garlic, lemon juice, tahini and parsley and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Adjust the flavor with more Tahini or lemon juice if you prefer. If it's bitter, some sugar or honey will help. Research shows that the white variety of plant is sweeter in flavor.

Recipe from the Foodnetwork.com.

1 cup Burghol - crushed wheat 2 big bunches of parsley, finely chopped 1 bunch of mint, finely chopped 4 large tomatoes, chopped 6 green onions, chopped juice of 3 to 4 lemons, fresh 1/4 cup olive oil salt and pepper to taste

Soak Burghol in water for 30 minutes. Squeeze out the excess water by pressing between your hands. Add parsley, mint, tomatoes, and onions to Burghol. Mix in lemon juice, olive oil and salt and pepper. Serve on a platter with lettuce.

1 package (5.8 oz.) Near East Couscous Roasted Garlic & Olive oil 1/3 cup apricot jam 1/4 cup freshly squeezed lime juice 2 tsp. curry powder 1 lb. boneless skinless chicken breast halves (3 to 4) salt & pepper to taste 3-4 cups cut up fruit (grapes, peaches, pineapple, and/or papaya) 1/3 cup slivered almonds, toasted

1. Prepare couscous according to package directions using olive oil. Fluff with fork; cool in a large bowl.

2. In a small bowl, combine apricot jam, lime juice and curry powder; stir well. Set aside 3 Tbs. sauce for coating chicken.

3. Season chicken with salt and pepper. Coat with 2 Tbs. sauce. Grill over medium-hot coals 10-14 minutes or until chicken is no longer pink inside. Halfway through, turn and coat with remaining 1 Tbs. sauce. Discard any remaining sauce used for chicken.

4. Lightly toss couscous with 2 cups fruit, remaining sauce and all but 1 Tbs. almonds; spoon onto platter.

5. Slice chicken crosswise and arrange with remaining fruit around couscous. Sprinkle with remaining 1 Tbs. almonds. Garnish with lime slices and mint sprigs, if desired.

Serves 6

Recipe submitted by Mary Ann, Heidelberg Germany. It was discovered on the inside of a package of Near East Roasted Garlic & Olive oil Couscous.

Cream the butter and sift together the flour and sugar. Fold the mixture into the butter and stir in the almond extract. Knead gently and set to chill in the refrigerator for 30 minutes. Pinch off lumps of dough about 1 inch in diameter and roll them into balls. Flatten them slightly and press a whole almond into the top of each one. Preheat the oven to 350°F and bake the cookies on an ungreased baking sheet for 15 minutes or until they just start to color golden. Cool and then store in an airtight container.

Makes about 40 cookies.

Variation: Up to half the flour may be replaced by ground almonds.

Recipes for an Arabian Night by David Scott www.sudairy.com.

1 package phyllo dough, found in the freezer section 1 pound chopped walnuts or pecans 1 to 1-1/2 cups butter, melted 1 teaspoon cinnamon 1 cup water 1 cup sugar 1 teaspoon vanilla extract 1/2 cup honey

Preheat oven to 350°F. Butter the bottom and sides of a 9x13 pan.

Toss the chopped nuts with cinnamon and set aside. Unroll the phyllo dough and cut the entire stack in half with a sharp knife. This is so the dough will fit into the pan. Cover the phyllo dough you are not working with, with a damp cloth. This will prevent the dough from drying out.

Place two dough sheets in the pan, butter well. Repeat the layers until you have 8 sheets done. Sprinkle on 2 or 3 tablespoons of the nut mixture. Layer on 2 to 4 sheets of phyllo dough, butter well.

Sprinkle on more nuts. Keep layering sheets, butter and nuts until you are down to 6 to 8 sheets of dough left. These last are for the top layer. The last sheets are buttered and layered without the nuts.

With your sharp knife cut the uncooked baklava into squares or diamond shapes. Make sure you cut all the way through.

Bake for about 50 minutes until golden in color.

While the baklava is baking, start making the sauce. Bring sugar and water to a boil. Stir until sugar is dissolve. Add in the honey and vanilla. Simmer for about 20 minutes.

Remove the baklava from the oven and immediately spoon sauce on top of it. Let the baklava cool and soak up the yummy flavors of the sauce. Leave uncovered so it does not get soggy.