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BASICS |
Ajeen
Toum
Taratour
Yoghurt
Cooked
Yoghurt
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SALADS |
Tabbouleh
Fattoush
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STARTERS |
Hommos
Balil
Bamya
Foul
Hommos
Batinjan
Moutabal
Vine
Leaves
Msakaet
Bathenjan
Batata
bil Kizbara
Arayes
Kafta
Mohamara
Fattet
Bathinjan
Fattet
Hommos
Falafel
Kibbi
Nayye
Hindbeh
Lubya
bi Zayt
Kibed
Makli
Nikhaat
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PASTRIES |
Rakaek
Jibne
Sambousik
Jibne
Sambousik
Lahme
Fatayer
Sfiha
Manakeesh
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PICKLES |
Mixed
Pickles
Lefet
Pickles
Labneh
Makbous
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VEGETABLES |
Ardichawki
Kousa
Mihshi
Koussa
bil Laban
Melokhie
Malfouf
Mehshi
Warak
Inab
Yakhnet
Batenjan
Yakhnet
Batata
Yakhnet
Sabanegh
Bamia
bil Lehem
Lubya
bil Lahem
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CHICKEN
DISHES |
Djaj
Mehshi
Shawarma
Djaj
Jawaneh
Mohamara
Shish
Taouk
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DISHES
MEAT |
Kibi
Akras
Kibi
Akras Mishwi
Kibi
bil Sanieh
Kibi
bi Laban
Kibi
Arnabiye
Kharuf
Mihshi
Shawarma
Lahme
Kafta
bil Saniyeh
Kafta
Mikli
Kafta
Mishwi
Labanomou
Shishbarak
Dawood
Basha
Shish
Kabab
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DISHES
FISH |
Samke
Harra
Siyadiya
Samak
Mishwi
Arnabiyet
Samak
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Dajaj
mehshi (Stuffed Chicken)
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INGREDIENTS:
1 kg (32 oz) chicken, cleaned
¼ cup pine nuts, fried
¼ cup blanched almonds, fried
¼ cup blanched pistachio nuts, fried
200 g (7 oz) minced meat
¼ cup shortening or butter butter
¼ tspn of: ground allspice, ground cinnamon and ground cardamom
1 tbls salt
¾ cup long grain rice, washed
1 bay leaf
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PREPARATION:
Put the minced meat with shortening in
the cooking pot, add ¼ tspn of salt and ½ the quantity of the
spices. Stir mixture for 5 minutes, add 1 cup of water.
Add rice to the meat and stir once. Leave it over moderate heat
for 15 minutes. Rub chicken with remaining spices inside and
out.
Filling: Mix cooked rice with pine nuts, almonds and pistachio
nuts. Stuff chicken with the mixture and stitch opening.
Put chicken on its back in a pot, add the bay leaf and cover
with water. Leave over moderate heat, bring to a boil and add a
dash of salt. Cover the pot and simmer for 40 minutes (remove
scum as it appears).
Rub chicken with butter, put in an oven tray on high heat for 15
minutes, till brown and cooked.
Serve the chicken with bread and garnished with parsley. |
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