1-White rose cakes –Zaghouan



500 g flour

200 g butter

200 g sugar

250 g almonds

a pinch of salt

Half a cup of rose water

Egg yolk

How to prepare
Mach the almonds, then mix them respectively with egg yolk, sugar and rose water until we get homogenous dough. Mix the salt with melted butter adding gradually warm water to get a soft paste. Leave it aside for an hour.Divide the dough into medium-sized balls. Then, dip each ball in a bowl of boiling water for a second and let it out. Repeat the process 5 times for each ball until you make sure that the dough has become rather flexible.Spread the dough well and divide it into rectangles. Put a cylinder of almond dough in each rectangle and roll the dough around itself three times. Glue the sides with a little water.Put the cakes on a plate painted with little butter and flour.Leave cakes rest for 30 minutes. Place them in the oven for 10 minutes only so as not to change their white color.





1.5 kg cane powder

750 g oil

½ kg soft sugar

500 g flour

How to prepare

Mix the cane powder with the flour and sugar. Add the oil and keep mixing until you get a cohesive paste.

Shape it into small fingers or rectangles and place them in a plate sprinkled with flour. Put them in the oven for 25 minutes



Filling amounts:

375 g puddle and steamed dates

1 tablespoon of melted butter

2 tablespoons of rose water

A pinch of cinnamon + cloves

Dough amounts

500 g thin semolina

150 g melted butter

½  small cup oil


Rosewater to collect dough

How to prepare

Take the steamed dates and mix them with cinnamon, clove and rose water.

Form equal sized bars and put them aside.

For the dough we mix the above ingredients until we get a cohesive paste. Make equal balls.

Spread them in the shape of a rectangle, in each one we put a bar of dates and wrap it on itself.

Cut the rectangles into equal pieces. Fry them then immerse them in honey.

Finally put them over a grid until dripping.

You may decorate the obtained shapes with either coconut or sesame.

4-Eid biscuits


1 kg flour

300 g sugar

6 eggs

½ liter of oil

A cup of grinded orange peel

5 tablespoons of yeast

2 tablespoons of vanilla

1 cup of orange juice

How to prepare

Mix the oil and sugar. Add the eggs and stir. Mix the flour with the yeast and add it to the first mixture with the rest of the ingredients and keep stirring well by hand until you get a soft paste.

Put a piece of dough in the biscuit machine using the appropriate funnel. Cut into pieces of 6 cm long.

Place them in a greased dish. Place in a 180 ° hot oven for 20 minutes.

About Lyn

LYN FUNNELL CV (well, sort of!) Lyn had very successful careers as an Air Hostess, Sales Rep, (she was one of only a couple of women. She beat all the men regularly, becoming the Top Rep in the UK, and 2nd in the world.) And then Catering took over. She did everything from the washing-up, to Silver Service Waitress, and Chef. A few times, she had to cook the meal, dash round the other side and Silver Serve it! In between all this, she wrote as often as she could, building up a reputation as a published short story writer, (Horror and a twist in the tale,) and a Poet. She has appeared as a Performing Poet, and a Demo Chef. Then she discovered the world of the Food & Travel Writer. And that’s what she has continued doing to this day. Her main hobbies are Cookery and entering Competitions. She has won many prizes, including holidays and a moped. She enjoys entering Competitions, submitting her original recipes. She was first in many Competitions, including the Good Housekeeping Millenium Menu, Fruits of France, Bernard Matthews Turkey Recipe, and appeared on BBC’s The One Show Spag Bol contest. She was one of three Finalists, coming 2nd, which makes her Britain’s Spag Bol Queen! Now she runs B-C-ing-U! and loves it! After several years of being messed around by Editors, and having loads of contacts, Lyn formed her own online Magazine, vowing to treat her writers fairly, and to do everything possible to further their careers, publicise their books, etc. She now has a band of excellent regular writers, and the Magazine’s going from strength to strength! Lyn’s online published books; Adverse Camber A collection of my published poems. The First Book of Short Stories The Second Book of Short Stories The Third Book of Short Stories. Many of these stories have been previously published. St Anthony of Padua. The Patron St of the Old. A story of one woman’s terrible ordeal in a Home, and her family’s rescue of her. The Girl Who Watched. A Cuban girl is attacked by an English journalist & what follows! Willy the Whizz & the Wormhole. Suitable for Young Adults, aged 15-95! Get Out Of Debt And Stay Out – Forever! Unsympathetic, hard-hitting, realistic solutions to your problems. All these books are published by Andrews UK Ltd www.andrewsuk.com No, I didn’t pay them to Vanity Publish! They’re all available from Amazon, and many other online publishers. LYN FUNNELL.