Oset Date Cake (Quarryman food)
Ingredients
1 cup chopped pitted dates
1 cup chopped dried figs
1/4 cup unsalted butter, softened
1 1/2 teaspoons baking soda
1 cup boiling water
1/2 cup white sugar
1/2 cup chopped walnuts
2 eggs
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Instructions
Preheat oven to 350F (175C). Lightly grease an 8x4 inch baking pan. In a medium bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes. Beat the sugar, walnuts and eggs into the date mixture. Combine the all-purpose flour, whole wheat flour, baking powder and salt. Stir into the date mixture just until blended. Pour batter into prepared pan.

Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the cake loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Dashur Duck Marduk
Ingredients
about 6 lbs of duck pieces
2 large yellow onions
2 sticks of butter
1/2 tsp turmeric
1 tsp black pepper
2 cinnamon sticks
1 lb dried apricots or dates
8 tbsp honey
2 tsp ground cinnamon
1/2 peeled almonds
1 tbsp sesame seeds
oil

Instructions
In a large pot, melt the butter. Fry the chopped onions until soft, and add the duck, salt, pepper, turmeric and cinnamon sticks. Add enough water to cover the duck, about two cups. Bring to boil, reduce heat, and simmer until the duck is done, adding water if necessary. Remove the duck pieces when cooked.

Add the dates or apricots and simmer for about fifteen minutes. Add the ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency. Add more honey if necessary.

When the sauce is almost ready, sautee the almonds in oil. Drain most of the oil from the pan, and toast the sesame seeds.

Return the duck to the pot and re-heat. Place duck in a serving sheet, pour sauce on top of it and top with almonds and sesame seeds.

Add several pats of butter to the couscous and mix well. Serve with couscous.

Hatusu Hapsburgers
Ingredients
1 kilo belly pork, minced
2 tablespoons pine kernels
20 black peppercorns
1 teaspoon chopped fresh or dried rue
2 teaspoons dried savory
1 heaped teaspoon ground cumin
1 teaspoon ground black pepper
30 bayberries (if available)
2 teaspoons chopped fresh parsley
3 tablespoons fish stock

Instructions
Combine all the ingredients and mix well. Use a food processor if available. Spoon into small patties, pat with flour. Grill over a medium heat until cooked. Serve with fresh salad greens and pitta bread.

Kushite Corny Bread
This recipe is based on injera which is the pancake-like bread that accompanies Kushite Spiced butter.

Ingredients
2 cups self-raising flour
1 level teaspoon corn flour
pinch salt
2 cups seltzer or bubbly water

Instructions
Mix the flour, corn flour and salt with the water. You want to have a somewhat liquid consistency. Heat a large non-stick frying pan. The secret of making Kushite Corny Bread is that the pan be very hot. Pour a thin layer of mixture on the pan. Cook until the bottom goldens and the top becomes sponge like. Serve hot.

Kushite Spiced Butter
Most Kushite dishes call for spiced ghee. It's a pain in the arse to make, but the results are delicious.

Ingredients
1-2 lbs butter
1 piece of ginger, chopped
2 cloves of garlic, chopped
2 slices of onion, chopped
1/2 tsp fenugreek seeds
1/3 tsp white cumin
1/2 rsp cardamon seeds
1/2 tsp oregano
a dash of turmeric

Instructions
Mix the chopped ginger, garlic and onion. Melt all the butter in a pot over low heat. Skim the foam of the top of the butter as it melts, until it's pretty much clarified. Add onion mixture and spices, stirring gently for about 15 mins. Remove from the heat and let stand until the spices settle. Strain and use as needed. Serve as a dip with Kushite Corny Bread.

Farmer Onion's Bread
Ingredients
1 large onion, coarsely chopped
3 eggs
1 cup water
5 cups sifted flour
5 tsp baking powder
1 scant tsp salt
1/2 cups sesame seeds
1 beaten egg mixed with 2 tsp water
1 tsp dry onion soup mix

Instructions
Place coarsely chopped onion in a large mixing bowl. (Save 2 teaspoons for later use.) Add eggs and water and beat with a wire whisk or rotary beater until well blended.

Combine flour with baking powder, salt and sesame seeds. Gradually add to egg mixture, beating well after each addition, until a soft ball is formed. Turn out onto a lightly floured board; knead lightly for 3 minutes and then roll out about 3/4 inch thick. Cut out into large flat rounds, each about 8 inches in diameter.

Brush lightly with beaten egg, sprinkle with remaining onion and onion soup mix. Place on a well-greased baking sheet. Bake in a 350 degree oven for about 25 minutes or until the onion bread is delicately browned. The rounds may be baked in 8 or 9-inch layer cake tins, if desired.

Hummus Hilarity
Ingredients
150g/5 and one quarter oz chickpeas
1 garlic clove, peeled and chopped
2 tbsp olive oil
salt and freshly ground black pepper
1 tbsp sesame seeds
1 tbsp coriander, leaves