EGYPTIAN WINE SLOW RECIPES

Steps:

• Mix shortening, sugar, eggs and rose fluid until fluffy. Stir flour and salt together, then mix in butter mixture. Dough will be soft. Chill several hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C) Light grease or line baking sheets with parchment paper.
• Using 1/3 of dough at time (keep rest of dough refrigerated) roll into balls about 3/4 inch in diameter. Place on cookie sheets. Flatten with hand until approximately half of their original thickness. Imagine the flattened cookie to be a clock. Make 2 slits, each 1/2 inch long, in cookie at 10:00 and at 2:00. Pinch bottom to form "base" of petal. Sprinkle with red or pink decorator's sugar.
• Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned on bottom. Do not brown tops of cookies!

Steps:

• In a slow cooker, combine the lentils with the crushed tomatoes and chicken broth. Add the chicken and set over high heat.
• Heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, garlic, ginger, and salt and cook until softened and lightly browned, about 4 minutes. Add the berbere spice and paprika and cook, stirring, until fragrant, about 2 minutes. Add the wine to deglaze the spiced onion mixture from the bottom of the pan, cook for 2 minutes and transfer to the slow cooker. Season the stew generously with salt and black pepper. Cover and cook on high for 2 1/2 hours or on low for 5 hours, until the chicken is cooked through and tender.
• Transfer the chicken and lentils into bowls and serve with a dollop of Greek yogurt and chopped cilantro.