3 large eggs
2 large egg yolks
1/2 cup sugar
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 teaspoons finely grated orange zest
2 teaspoons finely grated lemon zest
1 stick (4 ounces) cold unsalted butter, cut into tablespoons

In a small heavy saucepan, whisk together the eggs and egg yolks. Whisk in the sugar, then whisk in the citrus juices and zests. Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes; do not let it boil. Immediately strain the curd into a bowl. Press plastic wrap directly on the surface of the curd and cut 6 small steam vents in the plastic.

Refrigerate the curd overnight; it can be refrigerated for up to 1 week.

Makes about 1 2/3 cups

Recipe courtesy about.com

Konafah is shredded phyllo dough and can be purchased in the refrigerated section of Middle Eastern or Greek grocers. It may also be labeled katayef, kataif, or just konafah, These are all the same product, just different Arabic dialects.

This Konafah recipe uses ricotta cheese, but there are several other recipes that use other ingredients like nuts, fruit, and more.

1 lb konafah, thawed
2 sticks butter, melted
1 lb whole milk ricotta cheese
Simple Syrup (recipe below)

Preheat oven to 350F. Cut thawed konafah into two inch strips using a knife or kitchen shears.Place in a bowl and pour in melted butter. Toss konafah gently to ensure it is covered evenly with melted butter.

Place half of the konafah in the bottom of a 9x12 baking dish. With a butter knife, spread the ricotta over the konafah.

Add another layer of the remaining konafah and bake uncovered for 20 minutes.

Halfway through baking time begin preparing the simple syrup. See recipe for syrup.

Once the konafah has finished baking, pour desired amount of syrup over pastry and serve. Enjoy!

Simple Syrup

Bring 2 cups of plain cold tap water to a boil. Stir in 2 cups of plain granulated sugar. Turn the heat to low and stir constantly until the sugar dissolves completely.

To test if the sugar is completely dissolved, use a metal spoon to scoop up a small bit of the syrup. Tilt it over the pan and watch carefully. You shouldn't be able to see any crystals in the liquid.

At this point you can add flavorings; add about a tablespoon of any liquid extract. You can also stir in 1 tablespoon corn syrup to help ensure the syrup stays smooth.

Let the syrup cool to room temperature, then pour into a clean glass jar and store in the refrigerator.

This is a perfect main dish for vegetarians, with noodles, vegetables, and peanut sauce. It can be served cold as a salad.

1 small lettuce head, separated
2 large boiled potatoes, sliced
1 1/2 cups sliced green beans or long beans, parboiled
1 1/2 cups fresh bean sprouts, blanched
1 1/2 cups shredded white or Napa cabbage, blanched
2-3 medium tomatoes, cut into wedges
1 medium onion, sliced
2-3 spring onions, cut into 1-inch lengths
1 medium cucumber, sliced
2 slices pineapple, cubed
1 cup fresh herbs, such as coriander, basil, parsley
1-2 fresh red chillies, seeded and shredded
2-4 hard-boiled eggs
sliced omelet
peanut sauce

Arrange lettuce on a platter with potato slices overlapped around the edge. Toss remaining vegetables and pineapple together until well mixed and pile into the centre of the platter. Surround with herbs and chilli shreds. Quarter the eggs and arrange on the salad; cover with omelet shreds. Chill. Pour on peanut sauce before serving.

1/2 lb jalapeno chilies, sliced into 4 slices each
1 yellow onion, chopped
1 3/4 cup of water
2 tbsp. vegetable oil
2 tomatoes, chopped
5 cloves garlic, chopped
1/2 lb Danish feta cheese, cubed
3 leaves cilantro (optional)

Combine chilies, onion and water in pot and add the oil. Bring to a boil and simmer uncovered for 10 minutes. Add the tomatoes and garlic and simmer for 3 more minutes. Add the cheese, mix and simmer for 3 more minutes. Turn off the heat, add the cilantro if using it, cover and let stand for a few more minutes before serving.