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BASICS |
Ajeen
Toum
Taratour
Yoghurt
Cooked
Yoghurt
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SALADS |
Tabbouleh
Fattoush
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STARTERS |
Hommos
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Vine
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bil Kizbara
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bi Zayt
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PASTRIES |
Rakaek
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Manakeesh
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PICKLES |
Mixed
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Makbous
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Ardichawki
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bil Laban
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Yakhnet
Batenjan
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bil Lehem
Lubya
bil Lahem
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CHICKEN
DISHES |
Djaj
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DISHES
MEAT |
Kibi
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bil Sanieh
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bi Laban
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bil Saniyeh
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Shish
Kabab
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DISHES
FISH |
Samke
Harra
Siyadiya
Samak
Mishwi
Arnabiyet
Samak
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Kafta
Mishwi (Grilled Kabab Fingers)
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INGREDIENTS:
500 g (16 oz) finely minced lean meat
2 tablespoons chopped fresh parsley
1 grated medium onion
2 tablespoons shortening or butter
1 teaspoon salt
½ teaspoon ground sweet pepper
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PREPARATION:
Blend meat, parsley, grated onion, salt,
and pepper.
Divide meat mixture into equal pieces as big as a walnut. Make
from each piece a finger shape piece.
Meanwhile prepare charcoal. Thread meat. Grill over hot coals.
Turning several times until tender and browned, about 8 minutes.
Serve hot with salad or french fries.
Note: If you use bamboo skewers, soak in water for 1 hour before
using to keep the exposed portions from burning.
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