Ingredients

 415g Canned Garbanzos

200g Tahini in bottled

2 pcs Lemon

5g Garlic

 Method:

Put on food processor and puree all the ingredients

 DOUGH

 Ingredients

 4 kg flour

150g Sugar

20g Yeast

20g Salt

75g Milk Powder

120g fresh egg

1liter water

 Method:

1. Mix the dough until smooth
2. Let it rest for 10 minutes
3. Sheet the dough on No.1 on sheeter.
4. Do not use too much flour in the sheeting process
5. Cut out into 25g circles
6. Add filling
7. Prof the fatayer for 25 minutes
8. Bake at 190 °C for 8 minutes

 BEEF FATAYER FILLING

 500g Minced beef

150g Onion chopped

10g Dill chopped

1g Parsley chopped

50g unsalted butter

5g-cumin powder

5g Cardamon powder

10g iodized salt

 CHEESE /SPINACH FATAYER FILLING

500g Feta cheese (less salty is the better)

5g Parsley chopped

60g Fresh egg

1g White pepper powder

2g Mint Powder

 Note: Each Fatayer should weight 35g.

Quaker Soup

 2-Liter Lamb Stock

100gQuaker Oats

150g lamb leg(small diced

75g Tomato paste

50g Tomato fresh diced

50g Butter

10g Salt iodized

1g White pepper

 Method:

Saute the onion in the butter

Add the lamb and sautee seal the meat

Add the tomato paste

Add the diced tomato

Add the lamb stock,bring back to the boil,simmer until the meat cooked,skimming.

250g yogurts

2 tbsp Lemon juice

10g Garlic Chopped

10g Chilli Chopped

30g Vinegar

5g Black pepper cracked

20g Iodized salt

Method:

 Combine all marinade ingredients. Add meat and marinate overnight.

Place the marinated beef in a barbecue cage and cook over hot coals for 15 minutes.

Combine Tahini (sesame paste), clove of garlic, lemon juice, and parsley until it is creamy texture. Add water if necessary.

Place the cooked meat, sliced tomatoes and onions in the Pita bread and pour on the Tahini mixture as desired.

 Note: The cone of meat, marinated in yogurt and seasoning, is slayers upon layers of meat (LAMB, BEEF, CHICKEN) place on a spit and topped off with and onion and lemon. The spit is place vertically in front of an open flame. Turned regularly to avoid burning. Use sharp knife and cut s off paper-thin slices of meat, which drop into a tray below. Put the slices of cucumber, tomato, cabbage, and onion on the pocket of toasted roll of kubs bread or nan bread. Served with hot sauce or creamy garlic sauce.

Chicken Biryani

 700g Chicken

225g  Oil

100g Onion slice

100gTomato slice

50gGinger slice

30gGarlic chopped

10g Chilli Finger Fresh chopped

3 pcs Bayleaves

2g Cloves

2g Nutmeg

2g Cardamon Seed

1 pc Cinnamon Stick

1 tbsp Cumin Powder

1 tbspTurmeric Powder

5g Coriander Fresh Chopped

125g Yughurt

125g Water

Method:

 Sautee garlic, onion, tomato, ginger, chili finger and bay leaves until it produces an oily base

Add in the dry spices and the chicken, stir to coat chicken with base.

Pour in the water and cook until it steam  and done.

Add in the yoghurt and garnish with Chopped fresh coriander.

Kapsa Laham

 Ingreidents

 500g Lamb Meat or Beef

100g Onion

100g Tomato

2 pcs Dried Lemon

50g Buharat powder

2 pcs Garlic

5g Chilli Finger Fresh

125g Tomato Paste

1g Bayleaves

2g Cloves

1 pc Cinnamon Stick

5g Coriander fresh chopped

1.5 L Water

Basmati Rice

Method:

On a boiling pot,put the water with the buharat, bay leaves,onion,Dried lemon,Cloves.Tomato Paste,Tomato and the Cinamon Stick.Boil the meat until tender

Discard the Meat and the rest of ingredients. Do not throw the water; use it for cooking the rice.When cooking rice ,put back the meat  and cook for further minutes or until the rice is cook.

Moroccan Pumpkin Soup

This is the time of year when everyone north of the equator thinks of fall and the coming winter. Soups made from squashes, even in North Africa, are a seasonal favorite.

2  pounds orange pumpkin

3  cups chicken stock

3  cups milk

salt and white pepper

2-3 teaspoons sugar, or to taste

2/3 cup measure of raw rice, but cook it for this recipe

1 teaspoon cinnamon garnish

Instruction:

Remove the peel, seeds and fiber from the pumpkin and cut it into pieces. Put it into a large pan with the chicken stock and the milk, season with salt and pepper, and sugar and simmer for 15-20 minutes or until tender. Lift the pumpkin out and puree in a food processor or mash with a potato masher. Return to the pan.

Bring to a boil once again, add the cooked rice, and simmer to heat through. Add a little water if necessary to have a light creamy consistency. Garnish with a dusting of cinnamon. Serves 6.

Egyptian Fete Salad

Ingredients

2 large cucumbers, peeled

salt

2 tablespoons chopped fresh mint

DRESSING:

6 ounces feta cheese

1/4 cup finely chopped scallions

2 tablespoons lemon juice or white wine vinegar

1 tablespoon olive oil

Freshly ground black pepper to taste

Instruction:

1. If you want to reduce the salt content of the feta, cut it into chunks and soak in cold water for an hour.

2. Score the cucumbers with the tines of a fork, and cut them in half lengthwise. Remove the seeds - a grapefruit spoon or melon baller works well. Sprinkle the cucumbers with salt, and let them stand for about 1/2 hour. Then rinse, pat dry, and slice the cucumbers into 1/2- inch chunks.

3. In a medium serving bowl, crush the feta with a fork and mix it with the scallions, lemon juice, oil, and pepper.

4. Combine the cucumber chunks with the cheese mixture. Sprinkle the salad with the mint. It can sit in the refrigerator before serving, but try not to hold it more than an hour or so or it will get watery.