On Monday, 4 June 2001, Moslems the world over will celebrate the birthday of the Prophet Mohammed. In Israel, as throughout the Middle-East and wherever else in the world Moslems find themselves, at least one aspect of the holiday will be devoted to dining on dishes that are considered
"rich, honest and fulfilling". Considering that among Mohammed's favorite foods were dates, grapes, almonds and honey, following are four traditional Middle-Eastern recipes for dishes that will sit comfortably on the table of any person of any religion whatsoever.

Chicken with Grapes

2 Tbsp. butter
2 Tbsp. peanut or safflower oil
2 chickens, about 1 1/4 kilos each, trussed
1/2 tsp. each thyme and marjoram
about 1 tsp. salt
pepper to taste
1 medium onion, sliced thinly
2 - 3 cloves garlic, chopped
2 stalks celery, without leaves, chopped
1 kilo tomatoes, peeled and chopped coarsely
3/4 cup dry white wine
1/2 kilo seedless white grapes, skinned
In a Dutch oven or other similar baking pan heat the butter and oil together and in this brown the chicken well on all sides. Season the birds with the thyme, marjoram and salt and pepper to taste and set aside.

In the fat of the pan saute the onion, garlic and celery for about 5 minutes, not letting them brown. Add the tomatoes to the pan. On the tomato mixture place the chickens on their sides. Cover and bake in a medium oven for about 20 minutes. Turn the chickens and continue baking until tender (20 - 30 minutes longer). Remove the chickens from the sauce and set aside to keep warm.

Blend the vegetables and juices in the pan into a smooth puree. Return this puree to the pan and cook over a medium flame until it has reduced and thickened (about 10 minutes). Add the wine and continue to cook, stirring regularly for 5 minutes. Add the grapes and continue cooking and stirring gently for 5 minutes longer. Place the chickens on a large preheated serving platter and pour over the sauce with the grapes. Serve at once. (Serves 6 - 8).

Marzipan

2 cups sugar
2 cups blanched almonds, very finely ground
1 1/2 Tbsp. lemon juice
2 egg whites, beaten stiff

In a heavy saucepan, over a medium flame, heat the sugar and 1 1/4 cups of water, stirring constantly. When the mixture begins to bubble at the edges, add several drops of the lemon juice. Continue cooking and stirring until the mixture become syrupy. Reduce the flame, add the ground almonds and continue stirring until the mixture forms a ball the consistency of soft dough. Stir in the remaining lemon juice and, when well blended, remove from the heat.

Fold the stiff egg whites into the dough. Allow to cool for 15 - 20 minutes, stirring occasionally. Roll out the dough to about 3/4" (11/2 cm.( thickness. Cut the marzipan into cookie, fruit or vegetable shapes. Place on a cookie sheet and let stand, uncovered, overnight to dry. If you want to color the marzipan, brush lightly with a mixture of several drops of vegetable coloring dissolved in water after the cookies are dry.

To glaze the cookies (optional), beat together 1 egg white and 1/2 cup of confectioners' sugar until the mixture is white, creamy and thickened. Add 1 tsp. of lemon juice and beat another 5 minutes. Dip the top of each candy or cookie in the glaze and leave it on the cookie sheet until the glaze hardens. Sere fresh or store in completely dry, sealed containers.

Lamb and Date Tagine

1/4 cup oil
1 lamb shoulder, about 3 1/2 lb. (1 1/2 kilos), trimmed
of fat, boned and cut into 1 1/2" (4 cm) pieces
salt to taste
1 tsp. black pepper
1/2 tsp. each turmeric, ground ginger and chopped garlic
2 medium onions, chopped finely
12 sprigs fresh coriander
cayenne pepper or Tabasco to taste
3/4 lb. (375 gr.) dates, pitted
about 1/2 tsp. finely ground cinnamon.

In a flameproof casserole heat the oil and in this lightly brown the lamb on all sides. Add the salt, black pepper, turmeric, ground ginger, cinnamon and garlic, toss and cook over a low flame for about 10 minutes. Add the onion, coriander and 4 cups of water. Bring to the boil and then reduce the flame and simmer, covered, for 1 1/2 hours, adding water if necessary. By the end of cooking, the meat should be very tender.

Spread the meat in a single layer in an ovenproof serving dish and distribute the dates in between the meat. Remove the coriander from the cooking liquids, correct the seasoning by adding cayenne pepper generously to make a spicy sauce. Pour this sauce over the meat and sprinkle with the cinnamon.

Place the dish on the highest shelf of an oven that has been preheated to its maximum temperature and bake, uncovered, until the dates have formed a crust. Serve piping hot.

Honey and Saffron Quiche

pie crust for a 9" (23 cm) pie shell
2 cups sweet cream
1/2 cup milk
pinch or two of saffron
3 eggs
2 egg yolks
1/2 cup honey

Place the pie crust in a pie shell, pierce it with the tines of a fork and bake in a medium-hot oven for 10 - 12 minutes. Remove from the oven and let the shell cool. Reduce the oven temperature to medium.

In a saucepan combine the cream, milk and saffron and heat gently until hot throughout, but do not allow to boil. In a small bowl beat together the eggs, egg yolks and honey. To this slowly add the hot liquids, beating constantly with a wire whisk. Pour the blended mixture into the pie shell and bake in the medium oven until the filling is set (20 - 30 minutes). Serve warm or cold. (Serves 6).

© Daniel Rogov