Ramadan

Dough: • parts medium semolina (about 2.2 lbs or 1 kg) • part all-purpose flour • salt • part fat (about 1 cup or 8.8 oz margarine (250 g) plus oil) • part liquid (about 1 cup or 8.5 fl oz water (250 ml), mixed with orange blossom water) • Filling: • date paste (500 g) + 1/2 teaspoon ground cinnamon + 3 tablespoons toasted sesame seeds + 2 tablespoons oil or margarine + orange blossom water

whole chicken • carrots • onion • garlic • cilantro • tomato paste • harissa (optional) • ground cumin • ground turmeric • ras el hanout • Salt and pepper • celery stalk •

ground beef (500 g) • onion • garlic • pitted olives (100 g) • mushrooms • Parsley • Salt and pepper • Brick pastry sheets, dioul sheets, or phyllo dough • Gouda or cheese of your choice

fine semolina (about 600 grams) • active dry yeast • sugar • salt • Water

parts flour (about 1 kg) • part clarified butter (smen) + butter • part minus 2 fingers of water + orange blossom water • salt • sugar