 |
BASICS |
Ajeen
Toum
Taratour
Yoghurt
Cooked
Yoghurt
|
SALADS |
Tabbouleh
Fattoush
|
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
|
PASTRIES |
Rakaek
Jibne
Sambousik
Jibne
Sambousik
Lahme
Fatayer
Sfiha
Manakeesh
|
PICKLES |
Mixed
Pickles
Lefet
Pickles
Labneh
Makbous
|
VEGETABLES |
Ardichawki
Kousa
Mihshi
Koussa
bil Laban
Melokhie
Malfouf
Mehshi
Warak
Inab
Yakhnet
Batenjan
Yakhnet
Batata
Yakhnet
Sabanegh
Bamia
bil Lehem
Lubya
bil Lahem
|
CHICKEN
DISHES |
Djaj
Mehshi
Shawarma
Djaj
Jawaneh
Mohamara
Shish
Taouk
|
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
|
DISHES
FISH |
Samke
Harra
Siyadiya
Samak
Mishwi
Arnabiyet
Samak
|
|
Kabees
Al lefet (Turnip Pickles)
|
|
INGREDIENTS:
1 kg (32 oz) medium turnips
1 small beetroot
2 tablespoons sugar
¼ cup coarse salt
1 liter water
|
|
PREPARATION:
Wash turnips well, peel dark spots, slice
off thinly top and base parts.
Cut turnips and beetroot into slices.
Bring water to a boil then add sugar and salt. Stir till they
dissolve. Cool.
Place turnip as layers in sterilized jars. Place beetroot
between turnip layers. Add water over till it covers them.
Close jars well, leave for 20 days before use. |
|
|
|
