Oven tomato sauce

Here is a different tomato sauce. The basic recipe comes from Tim Mälzer. I have slightly modified it after several attempts.

Ingredients:
10 vine-ripened tomatoes
2 chopped garlic cloves
same amount of ginger
4 sprigs thyme
3 tablespoons olive oil
chilli crushed
salt pepper
1-2 tablespoons of sugar
Basil

Preparation:

Step 1
Cut the stem out of the tomatoes, half the tomatoes. Sprinkle sugar on a baking sheet.
Put the tomatoes with the cut surface down on the sheet.

Step 2
Roast the tomatoes on a preheated oven at 240 degrees on the upper rail 10 min until the skin begins to blacken. Remove the skin from the tomatoes.

Step 3
Cleave the flesh of the tomatoes with a fork. Cut garlic and ginger into slices, chop thyme coarse and put it together with the oil, salt, pepper and chilli on the sheet. Fry in oven at 220 degrees on the middle rack for 15 minutes.

Step 4
Add the tomatoes with the broth immediately cooked pasta, mix and pluck fresh basil.

If you cook pasta with sauce in my opinion this MUST always be served in ONE pot. The sauce clings to the noodles and really just tastes much better. When the noodles are done add a little oil or butter, add the sauce to the noodles.

When you cook the pasta take it out of the Water 1 minute before the pasta is done. This is done because the pasta will refine a little bit when you add the sauce to it.

Tahin sauce

1.5 cups sesame paste (tahini)
1 cup water
1 cup lemon juice
2 cloves garlic crushed
salt, pepper, parsley, finely chopped red pepper
some yoghurt

something IMPORTANT! The tahini should be at room temperature before you use it.
The tahini must be stirred well before taking the above amount into the glass.
Put the tahini in a bowl. Add slowly the water and after that slowly lemon juice while stirring constantly. The Sauce should be creamy. If it is not creamy enough add water or yoghurt. Season with salt, garlic and pepper.

Serve in a shallow bowl and sprinkle with paprika and parsley.
It tastes wonderful with grilled meat or falafel.

Schischbarak with arabic salad

Pasta dough (pasta machine)
500 g flour (type 550)
5 eggs
5 tablespoons olive oil
a little warm water
Pasta dough (without a pasta machine)
2 cups flour (type 550)
1/2 cup olive oil
a little warm water
100g minced lamb
2 arabic pita bread
300 g lettuce
1 bunch of spring onions
2 garlic cloves
1 onion
2 small cucumbers
2 tomatoes
1 lemon
1 bunch mint
1/4 bunch flat-leaf parsley
2 eggs
400g yogurt
50g pine nuts
coriander
ground chili peppers
butter oil
salt & pepper

Preparation:

Put the above ingredients together to a smooth dough. Wrap dough in plastic wrap and rest for 45 minutes. Divide the dough into the pasta machine to process thin plates and cut out small circles.

For the filling, peel the onion and chop it. Peel and chop a clove of garlic also small. Put a little olive oil in a pan and  sweat the garlic together with the onions. Add the minced lamb. after the lamb is roasted add the coriander. Season with salt and pepper.

Put one teaspoon of the filling on the dough plates and form and create small semi cirecles. Press on the ends. In well salted water cook the dumplings about 4-5 minutes.

For the sauce, heat the yogurt, don't let it boil. Whisk the egg and add with constant stirring. Put the little dough bags into the yoghurt sauce.

Roast the pine nuts without oil in a pan until they are golden brown.

Wash the lettuce and spin dry. Chop the spring onions. Peel and chop the cucumber. Cut the tomatoes into small cubes.

Cut the bread into pieces and roast the bread with the butter oil until it is golden brown. Pluck the mint and chop finely. Squeeze the lemon. From the lemon juice, olive oil, salt and pepper create a vinaigrette.

Mix the vegetables with the vinaigrette. After that add the bread. Arrange the salad on plates.

Heat butter with some olive oil and add the chili powder. Remove pan from stove and add the pine nuts. Put the butter with the pine nuts on top of the dish.

Filled chocolate dates

25 pieces dates
25 pieces peeled almonds
100 g marzipan - the gross mass
100g icing sugar
150g semisweet chocolate

Step 1
Cut the dates of the length remove the core. Put in an almond into each date.

Step 2
Knead the marzipan with powdered sugar and roll it out thinly. Cut 25 equal squares out and surround the dates with them.

Step 3
Melt the chocolate and dip the dates in it. Dry on a cake grid.

Fatteh bi Djadsch (arabic chicken fricassee)

For 4 persons

1 fresh chicken
200 g yogurt
1 Arabic pita bread
160 g rice
1 onion
1 bouquet greens
50 g pine nuts
Buttaris
2 tablespoons tahini
pepper & salt

Step 1
Wash chicken, peel the onion, clean and chop the greens. Put everything in cold water in a saucepan. Bring it to boil and the cook it over medium heat. For 1kg of chicken about 40 minutes.

Step 2
Wash the rice. Heat olive oil in a saucepan and fry the rice over medium heat. Add 500 ml of water and salt. Once the rice boils simmer on low heat for 10 minutes and then turn off the stove. After 25 minutes the rice is cooked.

Step 3
Roast the pine nuts in a pan over medium heat until they are golden brown.

Step 4
Cut thehe bread into small square pieces. Roast the bread with Buttaris in a pan until it is golden brown (approx. 4-5 minutes). Keep the bread warm in the oven.

Step 5
Mix the Bread + rice + 2 tablespoons tahini + yogurt. Add as much chicken broth until the mixture is pretty mushy. Season with salt and pepper!

Step 6
Pour the mixture into a deep dish, place the chicken and pine nuts on top of it. If the ground is too dry add again chicken broth.

Apple pear ginger compote with vanilla yoghurt

250 g pears 
250 g apples
20g ginger
400g yogurt
1 lemon
1 orange
50 g walnuts
1 vanilla pod
Sugar
Apple juice

Step 1
put the white sugar in a saucepan over medium heat until caramelized. When the sugar is golden brown, add the walnuts and mix well with the sugar. Line a baking sheet with parchment paper and let the walnuts then cool on the baking sheet.

Step 2
Scrape the vanilla pod. Rub the peel of the lemon and the orange. Squeeze the orange. Add the yogurt and sugar. Put the yogurt into the fridge.

Step 3
Peel pears and apples and cut them into small pieces. Peel the Ingwer and cut it into small pieces. In a saucepan, cover the ground with honey and caramelize over medium heat. Add the pears and apples and mix well. Add the ginger and stir well. Then add as much apple juice that everything is well covered. Cook everything over medium heat until soft (about 10 minutes). Add the lemon juice. Mix the stuff with a blender shaft. Cool the compote cool-

Step 4
To serve I'm using glasses. Fill half of the glass with stewed fruit, then top with the yogurt and put the glass cold. Finely chop the walnuts before serving and put them on the dessert.
Enjoy your dessert.