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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
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Foul
Hommos
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Vine Leaves
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WB00827_.GIF (132 bytes) PASTRIES

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WB00827_.GIF (132 bytes) PICKLES

Mixed Pickles
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WB00827_.GIF (132 bytes) VEGETABLES

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WB00827_.GIF (132 bytes) CHICKEN DISHES

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WB00827_.GIF (132 bytes) DISHES MEAT

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Kafta Mishwi
Labanomou
Shishbarak
Dawood Basha
Shish Kabab

WB00827_.GIF (132 bytes) DISHES FISH

Samke Harra
Siyadiya
Samak Mishwi
Arnabiyet Samak

 

 Samak mishwi (Grilled Fish)

 

INGREDIENTS:

1 large-sized fish (about 2 kg \ 64 oz), cleaned
lemon wedges
tspn ground cumin
1 finely chopped leek stalk
cup finely chopped fresh parsley or finely chopped celery stalk
cup vegetable oil or olive oil
tspn ground white pepper
2 tbls salt (as desired)

 

PREPARATION:

Rub fish with salt and spices. Put aside.
Mix leek, parsley and lemon wedges. Stuff fish with leek mixture.
Pour half quantity of oil on an aluminum foil. Put fish on it. Pour over remaining oil. Wrap completely with foil.
Pour some water in an oven tray. Put the fish wrapped with foil on the tray. Place the tray inside a moderate heat oven (200C) for 1 hour or until tender. Remove leek mixture.
Serve with Taratour or piquant sesame paste sauce.

Piquant Sesame Paste Sauce:
Mix 1 cup sesame paste with 1 cup of water and 1 cup of lemon juice. Fry 1 medium finely chopped onion in oil on medium heat. Stir in 5 crushed cloves garlic and 1 tspn dried coriander for 1 minute. Stir in for another 7 minutes, ground walnuts and sesame paste mixture. When it boils, add 1/2 tspn ground red pepper. Cook on low heat until the mixture thickens slightly and you see sesame paste oil appears on top of mixture.

 

 

 
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