Bongatsa (Custard Filled Pastry)

Pastry
2 cups (4 sticks) unsalted, clarified butter
1 (16 ounce) package phyllo dough

Custard
9 cups milk
2 1/4 cups granulated sugar
1 1/2 cups (3 sticks) butter
1 1/2 tablespoons vanilla extract
3/4 cup Cream of Wheat
3/4 cup Cream of Rice
9 eggs

Topping
1/3 cup honey
Confectioners’ sugar
Cinnamon

Butter an 11 x 8-inch pan.

For custard, in saucepan over low heat, bring milk, sugar, the 1 1/2 cups butter and vanilla extract to near boil.
Stir constantly, gradually adding cream of wheat and cream of rice.
Stir until thick.
Empty into bowl to cool.

Place layer of phyllo and brush with melted butter.
Continue until half of sheets are used.
Wrap remaining phyllo in plastic to keep from drying.

Beat eggs; add to cooled custard mixture.
Pour into pan.
Lay leftover sheets in same manner.
Cut into 6 equal strips, then sprinkle with water.
Bake at 325 degrees F for 45 minutes.

When cool, cut into diamond shapes and drizzle honey or syrup sparingly over top.
Sprinkle with confectioners’ sugar and cinnamon.

Nammoura (Arabian)

A traditional sweet treat that everyone enjoys, especially kids.

14 ounces Cream of Wheat
1/4 pound butter, melted
1 1/2 teaspoons vanilla extract
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 1/2 cups whole milk
3/4 cup granulated sugar
16 whole raw shelled almonds
3 cups cold Atter (syrup)

Mix well all ingredients except almonds.
Pour into a 13 x 9-inch pan.
Top with almonds (1 per serving, on center).
Bake at 350 degrees F for 20 to 30 minutes until golden.
Pour atter syrup over namoura immediately.

Yields 1 tray.

NOTE: It is important to keep namoura covered to prevent dryness.

Lebanese Flat Bread

2 1/2 cups warm water
2 (1/4 ounce) packages active dry yeast
1 tablespoon salt
6 cups all-purpose flour, sifted
2 tablespoons vegetable oil

Pour warm water into a large bowl.
Sprinkle yeast over water. Stir until dissolved.
Add salt.
Gradually add 6 cups flour and oil, kneading constantly, until dough is smooth and elastic.
If dough sticks to your hands, add more flour.
Place in a large, greased bowl.
Turn dough to grease all sides.
Cover with a dry cloth towel and let rise in a warm place until doubled in bulk (about 1 1/2 hours).
Punch down gently.

Preheat oven to 375 degrees F.
Grease baking sheets.

Divide dough into 24 equal portions.
Shape each portion into a smooth ball.
Place on a floured surface.
Sprinkle tops lightly with flour and cover with a dry cloth towel.
Let rest 15 minutes.

Roll out each portion of dough to a 6-inch circle.
Place on prepared baking sheets.
Bake for 10 to12 minutes or until bread puffs.