MULSUM (Honey Wine)

Warm 1/2 c clear honey and add it to a bottle of medium-dry white wine. Chill to ice cold before serving.

A VARIATION WITH APPLES

Crush sweet apples and add as much honey as half the quantity of the apples. Blend. Pour into medium-dry white wine and stir vigorously.

STUFFED EGGS

Boil eggs, peel, cut in halves, take out yolks. Crush part of the yolks with raisins, parsley, marjoram and mint, finely cut or chopped, and one or two egg whites. Add cinnamon and/or sugar/pepper to taste. Add some saffron and fill the whites, frying them very slowly in olive oil.

Take some of the remaininb egg yolks with a little raisins, crush them well and dilute them into grape juice, adding a little sugar, clove and cinnamon, let boil a short while. Pour over eggs to serve.

FISH FRITTERS

Boil fish, and mash to a pulp. Add well ground almonds, flour, sugar and cinnamon. Mix into a little water. Shape and fry in olive oil.

LIBUM

1 c all purpose flour
8 oz ricotta cheese
1 egg, beaten
bay leaves
1/2 c clear honey

Sift flour into a bowl. Beat the cheese until soft and stir into flour with the egg. Form a soft dough and divide into 4. Mold each into a bun and place on a greased baking tray with a bay leaf underneath. Heat the oven to 425° F. Cover the cakes with a metal bowl or casserole dish, bake for 35-40 minutes until golden-brown. Warm honey and place warm cakes in it. Stand 30 minutes before serving.

DULCIA DOMESTICA (Housemade Dessert)

1/2 pd fresh or dried dates
1/4 pd coarsely ground nuts or stone-pine kernels
dash salt
honey, or red wine with honey (to stew)

Take the stones out of the dates and fill them with nuts or stone-pine
kernels. Sprinkle with salt and stew them in honey or honey-sweetened red wine. The dates have to be cooked in on low heat until their paring starts to come off (5-10 minutes).

You may also fill some dates with ground pepper.


TIROPATINAM (A Kind of Soufflee)

2 c milk
6 eggs
3 tblsp honey
ground pepper to taste

Sweeten milk with honey, add eggs and mix together until smooth. Cook
on low heat until stiff, sprinkle with pepper and serve.

MUSTACEI (Must Rolls)

2 c wheat flour
1 1/8 c sweet wine
2 tblsp anise seeds
2 tblsp cumin seeds
1/4 pd crisco or lard
1/2 c grated goat cheese
20 bay leaves

Pour some wine, add anise and cumin seeds, the lard and cheese. Work it together until it makes a dough. Shape rolls, then put one bay leaf under each of them.

Bake 30-35 minutes at 350

Note:
To make the yeast dough, add 2 oz yeast to the flour + wine, leave it a while until you continue like above.

COLUMELLAS' SALAD (crush ingredients with a mortar before serving)

2 c fresh mint (and/or pennyroyal)
1 c fresh coriander
1 c fresh parsley
1 small leek
a sprig of fresh thyme
2 c salted fresh cheese
vinegar
pepper
olive oil

BEEF KABOB

Cut the meat in chunks, season with salt and coriander or fennel seed, covering well. Press and skewer, watching carefully to avoid meats' drying out.

PEPONES ET MELONES (Water and Honey Melons)

1/2 honey melon \ both peeled, diced
1/2 water melon / and seeded
2c young wine thickened with honey
1 tblsp minced parsley
1/2 tsp freshly ground pepper
dash of salt
mint, vinegar, onion or garlic juice to taste

Cook diced melons in a pan together with spices and herbs until done.