Filo with fetta cheese from Egypt

Ingredients:
1/2kg of filo (12sheets)
4tbsp melted butter
1cup milk
2ggs
the filling
300gram fetta cheese
2tbsp dried mint
1gg
salt and pepper
Preparation:
In a bowl mix fetta cheese ,egg ,dried mint salt and pepper till become soft
place 1 sheet of filo on a baking tray using a brush cover the entire sheet with melted butter cover the first sheet with another one brushed with melted butter continue with the rest of 6sheets
spread the mixture of cheese all over the surface of the filo sheet
then cover it with 1 sheet of filo brushed with melted butter
continue with the rest of filo
with a sharp knife cut the filo to the shape chosen (square or rectangle)
in a bowl mix 2eggs with milk salt and pepper
pour it over the filo
leave it for 30min
preheat the oven to 180c
bake until the edge of filo are golden about 20min

Tahina Salad

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Ingredients:
1cup of tahina (sesame paste)
3/4 cup of water
3garlic cloves (minced)
1tbsp ground cumin
salt and pepper
3tbsp white vinegar
2tbsp chopped parsley

Preparation:
in a bowl put all the ingredient whisk till combine
put it in a serving plate and garnish it with  the  chopped parsley

Cookies with anise from Egypt

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Ingredients:
3cups all purpose flour
3/4 Cup of vegetable oil
5 large eggs
1 cup sugar
1 tbsp baking powder
1tbsp anise seeds
1tsp vanilla extract
Preparation:
preheat oven to 350d
beat eggs sugar oil and vanilla
add flour baking powder and anise seeds and whisk till combine
put it in a baking sheet and bake it from 20:25min
leave it to cool for 10min
slice it as in the picture
place the slices back into the baking sheet
bake for another 10min on each side

Lentil Soup

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Ingredient
2 cups of red lentils
2 carrots  (peeled and chopped)
1 chopped onion
4 garlic cloves (chopped)
5 cups of water
salt and pepper
2 tablespoons ground cumin
4 table spoons oil
1 onion thinly chopped
preparation
wash the lentils and soak in water for 10minutes
put the lentils carrots chopped onion garlic  in a big pot
add the water and put it over medium heat stir and bring to boil
then lower the heat and simmer for around 30min 
remove from the heat and let it cool for 5min 
transfer the soup to food processor or blender and blend until smooth
reheat the soup season with salt pepper and cumin 
get a saucepan put the oil and the thinly chopped onion stir it till softened and changed to golden  colour
add to the soup and stir