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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
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bi Zayt
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Makli
Nikhaat
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PASTRIES |
Rakaek
Jibne
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Jibne
Sambousik
Lahme
Fatayer
Sfiha
Manakeesh
|
PICKLES |
Mixed
Pickles
Lefet
Pickles
Labneh
Makbous
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VEGETABLES |
Ardichawki
Kousa
Mihshi
Koussa
bil Laban
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Mehshi
Warak
Inab
Yakhnet
Batenjan
Yakhnet
Batata
Yakhnet
Sabanegh
Bamia
bil Lehem
Lubya
bil Lahem
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CHICKEN
DISHES |
Djaj
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DISHES
MEAT |
Kibi
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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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Mehshi
warak inab wa kousa (Stuffed VineLeaves and Zucchini)
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INGREDIENTS:
1 kg (32 oz) lamb cutlets, fried with shortening or butter
1/2 kg (16 oz) vine leaves, trimmed
750 g (24 oz) ground meat
1 kg (32 oz) small zucchini
11/4 cups rice
1/4 tspn ground pepper
1 cup lemon juice (as desired)
1 tspn salt
1 medium head garlic, peeled
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PREPARATION:
Trim vine leaves. Wash.
Pour water in a pot. Bring to a boil.
Dip vine leaves in boiling water and lift immediately.
Place in cold water then drain. Prepare stuffing by mixing:
rice, ground meat, salt and pepper.
Spread each vine leaf, shiny side down on a work surface. Put 1
tbls / or tspn (depending on size of leaf), stuffing on each
leaf.
Fold sides and roll up into a small and neat roll. Repeat with
remaining ingredients.
Arrange cutlets in pot, pack vine leaf rolls close together in
layers with garlic cloves in between.
Invert a heavy plate on top to keep rolls in shape during
cooking. Wash zucchini and cut stems.
Hollow zucchini using an apple corer. Wash from inside and out.
Stuff zucchini, not over filling them. Arrange zucchini on top
of plate.
Add hot water to cover and lemon juice. Bring to a boil.
Cover and simmer gently over low heat for 2 hours or until
leaves are tender (when cooking add some hot water if necessary
to have stock left when served).
Arrange in a platter and serve with fresh mint and green onions.
Note: You can prepare steps 1-12 the day before cooking. Place
in refrigerator for the next day.
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