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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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Fatayer
Bil Sabanikh (Spinach Pies)
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INGREDIENTS:
5 cups all purpose (plain) flour
1 tbls sugar
1 tbls salt
1 ½ cups of water
¾ cup vegetable oil
1½ kg (48 oz) fresh spinach
½ cup lemon juice
3 large onions, finely chopped
1 tspn salt
1 pinch of ground black pepper
2 tbls ground sumac (as desired)
¼ cup vegetable oil
1 tbls pomegranate thickened juice (as desired)
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PREPARATION:
Prepare
dough. Leave aside and cover
for an hour to rise. Make sure dough doubles in volume.
Filling: Remove roots and yellow leaves from spinach. Chop
finely then wash well and drain, rub with ½ tspn salt. Drain
spinach again with your hands to dry. Mash the onions with
remaining salt. Add pepper and sumac. Add spinach to onion, then
mix in oil and pomegranate. Put aside.
Roll out dough using a rolling pin till dough is as thin as
possible (5 mm). Invert a tea cup on dough and press to have
equal circles.
Place a tbls of spinach filling on each piece.
Bring up sides at 3 points to form a triangular shape.
Press edges firmly with fingertips to seal completely (put flour
on finger tips tohelp seal).
Place pies on oiled baking sheets. Bake in a moderately hot oven
(200° C) for 30 minutes.
Note: You can substitute spinach with unchopped purslane leaves.
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