HT 7m: Middle East

1. Rinse lentils. Bring lentils and water to boil in large pot. Simmer for 35 minutes.

2. In a separate pan heat oil, add hing, black pepper, and potatoes. Fry for 2 minutes on high heat. Add celery and fry for 1 more minute. Add to lentil broth and cook 10 minutes.

3. Add Swiss chard, ground coriander, cumin powder, and lemon juice. Cook 10 minutes. Add parsley, coriander leaves, and salt. Serve hot.

1. With wooden spoon beat ricotta, fete, and Parmesan cheeses with sour cream, flour, black pepper, salt, and nutmeg until well mixed. (The cheeses used in this recipe are sometimes salty, so salt may be omitted if you like.) Stir in parsley and spinach.

2. Cut filo in half, crosswise. Cover it loosely with a damp paper towel to keep it from drying out. With a pastry brush lightly coat the bottom of a 9 x 13-inch baking pan with butter. Line the pan with one sheet of filo, and brush lightly with melted butter. Place another sheet of filo in the pan, and brush with butter. Repeat this until you have used half of the filo.

3. Spread the spinach-cheese mixture evenly over the filo. Cove with another sheet of filo and brush lightly with butter. Repeat with the remainder of the filo. Cover the top layer with butter. Cover with aluminum foil and refrigerate for at least 2 hours.

4. Preheat oven to 375°F.

5. Immediately before baking, score top layer of filo with sharp knife to mark serving-size portions. Bake uncovered for 45 minutes, or until the top is golden. Cool slightly before serving.

1. Preheat oven to 400°F.

2. Prick the eggplants with a fork and bake in oven until very tender (about 30 minutes). When they are cool enough to handle, cut in half lengthwise and remove seeds. Scoop the pulp out of the skin and place in a sieve to drain. When the eggplant is well drained put in a large bowl and mash with a wooden spoon. Add the remaining ingredients, mix well, and chill for a few hours.

3. Serve on a lettuce leaf, surrounded by tomato wedges and olives.

1. Preheat oven to 350°F.

2. Scoop out insides of zucchinis and set aside.

3. In a pan melt butter, and add hing and rice. Stir for 1 minute and then add water, salt, and celery. Bring to a boil and then cover, lower heat, and simmer until rice is cooked (about 10 minutes).

4. Steam the chopped insides of the zucchini for 5 minutes. Add this along with olive oil, bread crumbs, lemon juice, and parsley to the cooked rice.

5. Place the filling into the zucchini shells. Arrange the shells in a shallow baking dish. Sprinkle with Parmesan cheme. Cover the pan with aluminum foil and bake for approximately 30 minutes. Remove the cover and bake 8 minutes longer, or until cheese begins to brown.

1. Using milk. make curd, and press it for 10 minutes.

2. Mix together curd, toasted coconut, vanilla, sugar, and cornstarch. Set aside.

3. In another bowl combine flour, sugar, cream, melted butter, and water. Knead for 5 minutes.

4. Heat ghee or oil in wok.

5. Divide dough into eight balls. Roll out each ball into a 5-inch circle and place 3 tablespoons stuffing in the center. Fold over and press. Seal edges to form loops.

6. Fry in medium-hot ghee for about 15 minutes, turning occasionally until both sides are golden brown. Remove from ghee and drain on paper towels.

7. Glaze each sweet with a little honey and sprinkle with chopped nuts. Serve warm or cool.