Here are two good recipes from Rita Hanna's Lenten cookbook, which she recently updated on sgcoakland.org, the Web site of St. George Cathedral in Oakland. One is for an unusual, traditional dessert and the other is for a bright-in-look-and-flavor soup. For recipes for Mujadarah (Lentils with Rice and Caramelized Onions) and Roasted Cauliflower, go to www.post-gazette.com/food.

	Robin Rombach, Post-Gazette A traditional Middle Eastern dessert, Hilbeh, from Rita Hanna's online cookbook. Click photo for larger image.

GOLDEN SQUASH SOUP

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• 1 medium butternut squash, peeled and cut into 1/2-inch pieces (about 3 cups)
  
• 2 3/4 cups plus 1 tablespoon vegetable broth
  
• 1 large onion, chopped
  
• 3 medium garlic cloves, chopped
  
• 1 tablespoon fresh ginger, chopped
  
• 1 teaspoon turmeric
  
• 1 teaspoon curry powder
  
• 6 ounces canned coconut milk
  
• Salt and white pepper to taste
  
• 2 tablespoons fresh cilantro, chopped

Peel squash and cut into pieces.

Heat 1 tablespoon broth in medium soup pot. Saute onion in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, ginger, and continue to saute for another minute.

Add turmeric, curry powder and mix well. Add squash, and broth, and stir. Bring to a boil on high heat, then reduce heat to medium low and simmer uncovered until squash is tender, about 10 minutes.

Place in a blender and blend with coconut milk (blend in batches, filling blender only half full on low speed, so hot soup does not spill). Blend until smooth, about one minute. Thin with a little broth if needed. Season to taste with salt and white pepper. Reheat and add cilantro upon serving.

Serves 4 to 6.

-- www.worldshealthiestfoods.com

HILBEH

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This is a traditional Middle Eastern dessert that contains the ingredient fenugreek, which Rita Hanna describes as "a spice that feels like a stone. It can be found at many Middle Eastern and Indian and natural grocers." She says the recipe also is good for breakfast.

For attar (syrup)

• 2 cups sugar
  
• 1 1/2 cups water
  
• 1 tablespoon lemon juice

Mix sugar and water and bring to a boil. Add lemon juice and boil for 7 or more minutes, then let cool. (You want the syrup to be cooled before you pour it over the hot hilbeh.)

For hilbeh

• 1/4 cup fenugreek
  
• 1 package dry yeast
  
• 1 cup plus 1/4 teaspoon sugar
  
• 1 cup lukewarm water
  
• 1 cup flour
  
• 3 cups smeed (farina, or cream of wheat)
  
• 1 cup olive oil, plus some for greasing pan
  
• 1/4 teaspoon baking soda
  
• Dash of salt

Preheat oven to 350 degrees.

Rinse and drain fenugreek and boil in 1 cup of water until tender.

Dissolve yeast and 1/4 teaspoon sugar in 1/4 cup water.

Mix flour, smeed, olive oil, sugar, baking soda, salt and cooked fenugreek with 1/4 cup of its cooking broth.

Add dissolved yeast and rest of water (3/4 cup) to mixture to form a dough.

Spread dough in a 17-by-12-inch pan (greased with oil). Smooth by patting.

Bake at 350 degrees for 40 minutes or until brown.

When hot, pour cold attar (syrup) over it.

-- Rita Hanna

MUJADARAH (LENTILS WITH RICE AND CARAMELIZED ONIONS)

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• 1 cup brown lentils
  
• 3 cups water
  
• 2 cups rice
  
• 1 teaspoon cumin
  
• 1/4 cup olive oil, plus a little for frying
  
• 2 large onions, thinly sliced
  
• Salt and pepper for seasoning

In pot, combine lentils, water, salt, and pepper. Cook over medium heat for 7 minutes or until lentils are half cooked.

Add rice, cumin powder. Cook until water is absorbed and rice is tender (add more water if necessary).

Mix well and season with salt and pepper to taste.

Slowly fry onions in oil until dark brown.

Spoon lentil-rice mixture into bowls, topping each serving with some olive oil and fried onions.

Variation: Use 1 cup bulgur instead of rice. Cook lentils until almost soft (about 16 minutes) remove from heat, add bulgur, stir, and let sit until water is absorbed. Add water if needed.

-- Rita Hanna

ROASTED CAULIFLOWER

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• 1 head cauliflower, cut into 2-inch pieces
  
• 1/4 cup olive oil
  
• 1 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1/2 teaspoon cumin (more if you'd like)
  
• Chopped parsley for garnish

Heat oven to 425 degrees. Place the cauliflower florets in a large roasting pan and toss with the olive oil, salt, pepper, and cumin. Roast until cauliflower is tender and lightly browned approximately, 35 to 40 minutes.

-- Rita Hanna