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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
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Arayes Kafta
Mohamara
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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
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Jawaneh Mohamara
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WB00827_.GIF (132 bytes) DISHES MEAT

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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

 

 Kibbi bil sanieh (Baked Kibbi)

 

INGREDIENTS:

½ kg (16 oz) ground lean meat
½ kg (16 oz) (2 ½ cups) burghul smooth cracked wheat, washed
½ tspn ground allspice (as desired)
½ tspn ground cinnamon
1 tspn salt
½ cup finely chopped onion
½ cup vegetable oil and butter mixture
¼ cup shortening, or butter (for greasing oven tray)
1 cup finely chopped onion
½ kg (16 oz) minced meat
1 cup shortening or butter
1 tspn salt
½ tspn ground allspice
a dash of black pepper
1 cup fried pine nuts

 

PREPARATION:

Filling: Sauté onion with shortening over medium heat. Stir in meat, salt, and spices. Cook for 15 minutes till tender. Remove from heat. Mix in pine nuts.
Drain Burghul using a sieve, then press to remove excess water as much as possible.
Process twice: meat and onion using a food processor. Remove meat mixture. Knead meat and burghul with your hands.
Process meat mixture another time in the food processor. Remove, add salt and spices. Knead another time with wet palms (use cold water).
Divide meat mixture into two, make from each 4 balls.
Flatten each ball between your wet palms (use cold water). Place the 4 flattened balls in a greased oven tray (40x50 cm). Spread the 4 balls evenly using your wet palms (about 3 cm thick).
Spread filling over meat as steps 5,6. Cover filling with rest of the meat mixture repeating the same procedure as before.
Run a knife blade around edge of tray, then score deeply into diamond shapes. Pour oil and shortening over top.
Bake in a moderate heat oven (200°C) for 30 minutes.
Serve hot with salads and appetizers.

 

 

 
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