liban-small-flag.gif (4830 bytes)
Business Chat Discussion Education Families History Home Maps
Multimedia News Photos Shopping Social Sports Tourism Weather
123Tripoli.com E-Friends Lebanese Food Tripoli.tv

Classified Ads

E-cards

City Guide

Online Games

WB00827_.GIF (132 bytes) BASICS

Ajeen
Toum
Taratour
Yoghurt
Cooked Yoghurt

WB00827_.GIF (132 bytes) SALADS

Tabbouleh
Fattoush

WB00827_.GIF (132 bytes) 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

WB00827_.GIF (132 bytes) PASTRIES

Rakaek Jibne
Sambousik Jibne
Sambousik Lahme
Fatayer
Sfiha
Manakeesh

WB00827_.GIF (132 bytes) PICKLES

Mixed Pickles
Lefet Pickles
Labneh Makbous

WB00827_.GIF (132 bytes) VEGETABLES

Ardichawki
Kousa Mihshi
Koussa bil Laban
Melokhie
Malfouf Mehshi
Warak Inab
Yakhnet Batenjan
Yakhnet Batata
Yakhnet Sabanegh
Bamia bil Lehem
Lubya bil Lahem

WB00827_.GIF (132 bytes) CHICKEN DISHES

Djaj Mehshi
Shawarma Djaj
Jawaneh Mohamara
Shish Taouk

WB00827_.GIF (132 bytes) 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

WB00827_.GIF (132 bytes) DISHES FISH

Samke Harra
Siyadiya
Samak Mishwi
Arnabiyet Samak

 

 kharuf mehchi (Roasted Lamb, Ouzi)

INGREDIENTS:

12 -14 kg (384-448 oz) small lamb (cleaned from inside)
2 kg (64 oz) minced meat
12 cups long grain rice, washed and drained
24 cups water
1 tbls salt (as desired)
1 cups blanched and flaked, fried almonds
cup fried pine nuts
1 cups blanched, fried pistachio nuts
1 tbls ground cinnamon
1 tbls ground allspice
1 tbls ground black pepper
1 tbls ground nutmeg
2 tbls ground white pepper
1 tbls ground cardamom
1 cup vegetable oil and butter
1 cup shortening or butter (for frying minced meat)
Lemon wedges


 

PREPARATION:

Fry meat in 1 cup of shortening in a pot. Add salt and spices (except white pepper). Stir on medium heat until cooked.
Stir in rice to cooked meat. Add water. Bring to a boil. Cover pot and cook on low heat for 30 minutes.
Wipe lamb inside and out with a damp cloth. Rub cavity and outer surface with lemon wedges and white pepper.
Stuff lamb with half the quantity of rice. Stitch opening. Fry with oil and butter from all sides until golden.
Place aluminum foil on a big tray leaving extra on each side. Place the stuffed lamb on the foil. Pour 3 cups of water over.
Truss lamb legs with its shoulders using a firm rope. Wrap lamb generously with the foil.
Place tray in high heat oven (220C) for 5 hours, or until tender when pierced but still moist inside (add water if foil burns).
Remove lamb from oven. Open aluminum foil. Lift up slowly. Place on large serving platter. Arrange rice and meat around it. Garnish rice with pistachio nuts, almonds and pine nuts.
Serve hot accompanied with yoghurt and salads.

 

 
Churches Clock Tower Districts Fountains Hammams Kalaa Khanqah Khans
Maarad Madrassah Mosques Palaces Soap factories Souks Statues Towers

Nasaco.net | Nasaco.info | LibanPhone.com  | Tripoli-Lebanon.com  | Nouha.com | Trablos.com | Satdx.com  | Rawda.org  | Tripoli.tv

OD5SK.com | Arablink.info | Lebanon.cd  | 123Tripoli.com  | Khayat.org | Trablos.com | ArabicNames.info  | MEM.cc  | ArabicFood.info

For any Comments please contact webmaster@tripoli-lebanon.com

Copyright 2000-2005 Tripoli-Lebanon.com  - Samir Saadi KHAYAT. Designed & Developed by: NASACO.info