Potato with Meatballs and Garlic - Kafta w Batata

Ingredients:
½ kg meat (finely chopped - lamb or beef)
1 kg potato
2 small lemon
2 teaspoon salt
1 teaspoon all spice
1 / 2 teaspoon black pepper
1 tablespoon ghee or butter
1 cup vegetable oil
10 cloves garlic

Preparation:

Put 1 teaspoon of salt and the spices in the minced meat and after mixing it well shape the meat into small meatballs. Put ghee in a cooking pot; add the 10 whole garlic cloves. Deep fry on low heat until crispy, add one cup water and lemon juice and leave to meatballs to boil for a quarter of an hour. Peel potatoes and cut into medium-sized cubes and fry in vegetable oil. Add the potatoes to the meat and salt and leave to simmer for five.

Eat with pita bread.

Vegetables Soup - Shorbet el Khodar

Ingredients:

100g lamb shanks

50 g vermicelli

1 teaspoon salt

1 teaspoon salt

4 cardamom grains

1 cinnamon stick

10 grains black pepper

5 cloves

2 onion

4 Squash

2 Carrots

2 small potatoes

2 small onions

Small bunch of parsley

Preparation:

In a pressure cooker put the meat in water, add the spices, salt, a whole onion and boil until a fatty layer appears on the surface of the water, remove the fat and then close the pressure cooker and leave the meat cooking 5 minutes. When done, pass the liquid in a strainer to separate the spices and onion from the meat and broth, now add the rice to the broth and simmer, add the diced vegetables and the chopped onion and let it simmer. Finally add the vermicelli noodles leave for 2 minutes then the soup is ready to serve.

Meat Soup - Shorbet el Lahm

Ingredients (for two):

300 g sheep shanks

1 / 4 cup rice

1 teaspoon salt

4 cardamom grains

1 cinnamon stick

10 grains black pepper

5 cloves

1 onion

Small bunch of parsley

Preparation:

In a pressure cooker put the meat in water, add the spices, salt, a whole onion and boil until a fatty layer appears on the surface of the water, remove the fat and then close the pressure cooker and leave the meat cooking 5 minutes. When done, pass the liquid in a strainer to separate the spices and onion from the meat and broth, now add the rice to the broth and simmer, add chopped parsley. Leave for 2 minutes then the soup is ready to serve.

Meat-stuffed Pastry - Lahm baajeen

Ingredients


Dough:  
5 cups wheat flour (white)  
1 cup water  
11/2 teaspoon salt
Ground beef:  
400 g meat  
3 medium onions 
1 tablespoon ghee/butter 

1 teaspoon all spice  
1 / 4 teaspoon black pepper  
1 teaspoon salt  
50 g pine seeds  
2 tablespoons pomegranate molasses 
1/2 cup vegetable oil

How to prepare
Sift flour and add to it salt then water gradually. Knead the dough leaving it soft and stretchable. Shape the dough into equal balls, then dip them in vegetable oil (half cup of oil) in the tray and leave to rest 45 minutes.
To prepare the stuffing, fry the pine nuts until yellow, then add the finely chopped onion and stir over low heat until tender. Add the minced ground beef, spices and salt and leave to simmer and add the tablespoon of pomegranate molasses. Now the stuffing is ready. 

Put  the dough ball on a surface coated with vegetable oil. Spread the dough by pressing it in a circular motion and drag until transparent. Sprinkle ghee on it like the picture below and fold into layers until it takes a square shape. Place the meat stuffing on half on the square and fold it, seal edges by pressing them firmly. Put meat pastry in the oven until the tanned an crispy.
Eat with yogurt.

Lentils with Bulgur - Moudardara

Ingredients:  
1 / 2 cup brown lentils 
1 cup coarse grit bulgur (wheat) 
2 medium onions
1 tablespoon butter or ghee
1 tablespoon olive oil 
1 1/2 teaspoon salt 
3 cups water
 
Preparation:
Clean and wash the lentils and set on fire with two cups water and simmer for 20 minutes till its tender. Add the bulgur to the lentils. Fry finely chopped onion in  butter and oil until brown. Pour  the onions over the lentil and bulgur and add a cup of hot water. Leave  on the fire until cooked. Fry chopped onion rings to garnish the dish (if desired). You can prepare as a side of yogurt mixed with dried mint powder, cucumber cubes and ice cubes.

Stuffed Artichokes with Rice - Ardi Shawki w Riz

Ingredients
6 Artichokes 
1 tablespoon butter or ghee
1 small onion 
300 g minced meat (lamb)
30 g pine  seeds
1 teaspoon all spice
1 / 2 teaspoon salt

Preparation:
Peel and clean the artichokes and empty from the center and soak in water and lemon juice so as not to oxidize. Fry pine seeds in butter or ghee until tan and add the minced meat then  the chopped onion , stir until tender. When the meat filling is ready pull out the artichoke from  the water and stuff the minced meat inside the artichokes. Place artichokes in a pressure cooker and add ½ cup water, salt and one teaspoon butter or ghee.
If you dont have a pressure cooker leave it more than half an hour in the pot.

Eat with steamed rice with vermicelli. Squeeze lemon juice when eating.

Vegetable Tagine with Meat - Lahmeh bil Soniyeh

Ingredients:
5 squash
4 medium potatoes

3 large carrots 

200 gr of meat cut into cubes (lamb)

2 tomatoes

1 eggplant (half kilo) 

1 large onion

1 tablespoon tomato paste

1 small lemon 

2 tablespoons butter (or ghee) 

1 teaspoon allspice  
1 & 1 / 2 teaspoon salt  
1 / 2 teaspoon black pepper  
1 cinnamon stick
 3 / 4 cup water

Preparation: Sauté chopped onion in butter until it becomes yellow. Add the meat cubes and stir until it browns and sprinkle on the spices and mix with half teaspoon salt. Add all the chopped vegetables (tomatoes chopped fine and all the other vegetables in medium-sized cubes). Add water, tomato paste and lemon juice. Leave on low heat 45 minutes or place in a pressure cooker.The dish is ready. Sprinkle red pepper or chili  when served and eat with pita bread or with a side of rice.

Spicy Fish with Walnuts - Samkeh Harra

Ingredients: 
2 tins tuna Albacor (white chunks)  
5 cloves garlic, large  
2 bunches green coriander  
1 tablespoon olive oil  
1 tablespoon vegetable oil  
1 teaspoon (Tabasco)  
1 teaspoon salt  
100 g finely crushed walnuts 
1 lemon
black pepper
Preparation:Put the oil in a frying pan and add the crushed garlic and chopped coriander. Then add two tins of tuna drained from its oil. Sprinkle salt and pepper, and as desired Tabasco. Stir shortly over the fire then empty mixture for serving. sprinkle with walnuts and lemon juice before eating.
Eat with pita bread.
You can also prepare this dish with any type of  frozen you like.

Eggplant with Tahini Dip - Moutabbal

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Ingredients
1 kg large eggplants
1 / 4 cup tahini
1 lemon
2 cloves garlic, large
1 teaspoon salt

Preparation:
Grill the eggplant on the fire, then peel charred skin. Scoop out the eggplant and place in a bowl. Prepare crushed garlic and salt and squeeze one lemon. Add them to the eggplant, then then pour the 1/4 cup tahini and mix ingredients well. Scoop the dip into a dish and garnish with chopped parsley and olive oil.

The dip is eaten with pita bread.

Eggplant Dip - Baba Gannouj

Ingredients:

1 kilo large eggplant  
2 cloves garlic  
1 teaspoon salt or to taste  
Olive oil
Preparation:  
Place the eggplants on the grill over the fire, and rotate until skin is charred. Leave to cool slightly, then open with a knife and scoop out the eggplant using a spoon. Place eggplant in a bowl and add the crushed garlic and salt. Stir well and pour in a dish and garnish with chopped parsley or sour pomegranate (when in season), and finally pour extra virgin olive oil.

Baba Gannouj dip is eaten with pita bread.

Lazy Cake

Ingredients
1/2 cup or (113 g) butter
2 cans of Nestlé Condensed Milk (90 g each)
2 tablespoons cocoa powder
2 plain Biscuits Packs
1 teaspoon vanilla powder

Preparation:
Heat the butter in a pot. When it melts remove from heat and add the rest of the ingredients leaving out the biscuits. Stir well till homogeneous.
Crush the biscuits, add to it the cocoa and milk mixture and mix well, then place in a food storage bag and stack in a cylindrical shape, when ready pop it in the freezer.
Take out from the freezer a couple of minutes before serving. Cut in slices and serve.

Ocra with Rice Pilaf - Bamiya w Riz

Ingredients:
1 / 2 kg okra  (heads removed)
3 tomatoes, peeled and cut into small cubes
5 cloves garlic
10 small onions
1 lemon
1 teaspoon tomato paste
250 g Meat quantity and type according to taste (lamb or sheep)
1 tablespoon margarine / or ghee butter
1 teaspoon salt
1 teaspoon all spice
1 pinch black pepper
1 cup water

How to prepare: Put one teaspoon ghee on the fire in a saucepan and fry the meat with the onion pieces (without cutting) and sear it, sprinkle salt and spices. Add the chopped tomato cubes and mix with meat and onions, then add okra to it. Then add the crushed garlic and one teaspoon tomato paste and lemon juice in a glass cup of water . Leave the mixture on the fire half an hour until tender. (You can use the pressure cooker as an alternative).
 
Serve with fluffy rice and vermicelli (Lebanese Pilaf):
1 Cup rice  
1/4 Cup water  
Vermicelli 50 g 
1 tablespoon margarine or ghee butter  to fry the vermicelli

1 Teaspoon salt

Eat with pita bread.