Tabouleh

Ingredients:

   3 large bunch of parsley finely chopped

   2 spring onions finely chopped

   1 cup finely chopped fresh mint leaves

   1/4 cup burghul wheat, soaked and drained

    3 ripe and firm tomatoes, chopped

    Juice of half a lemon

    1/3 Cup Olive Oil

    Salt

Kibbeh Labanieh

Ingredients

Meat balls (kibbeh)

• 200g Veal meat, finely ground

• 200g Bulgur wheat

• 1 Tsp salt

• 1/2 Tsp pepper

• 1/2 Tsp cinnamon powder

• 1 Tsp dried basil

• 1 Onion, minced

• 1 Onion, minced

Fattet Makdous (layered baby eggplant dish)

Ingredients (preparation of eggplant)

6 baby eggplants

2 tbsp olive oil

Salt & pepper to taste

Instructions

• Take off the stems of eggplants and toss the eggplants in olive oil, salt and pepper. Saute on stove top for a few minutes then finish off the cooking of the eggplant in a 350 degree oven for about 50 minutes or so till tender.

Djaj Mahshi (Stuffed Chicken)

Ingredients:

whole chicken, pastured preferred

1 onion, diced

2 tablespoons olive oil

1 cup rice, soaked overnight, rinsed and drained

1 teaspoon butter

1 3/4 cups chicken stock or water

1/2 lb ground lamb or beef

Salt and pepper

All spice

Cinnamon

Ghraybeh

Ingredients:

-  60 grams powdered sugar but this depends on how sweet do you like them, if you in general like sweet cookies, then add 40 more grams

- 125  grams ghee/butter

- 250  grams flour

- Pistachios

 

Preparation:

1.  First you need to mix the ghee/butter with the powdered sugar by hand. Then add the flour to the mixture and mix until it's well combined. The dough should be nice and soft and should not stick to your hands.

2.  Place the dough ball into a bowl, cover with a plastic wrap, and refrigerate for about 1 hour.