awel shi lesh abje,, l2n wa7di w maytee jouuu3 w ma beye 7eel  le ey shi ,, w mako a7ad ye6ba5lee,, w mosta7eeeeel 2ani agoum asawe shi w faj2a gelet 5ale shouf hal topic  w shefet hal ejraaam b7aq thataaa,, lessh leshhhhh,,, hessa wallah el 3athim 5ash eb 3aqlee ared kabab w hay el 6ama6a yeboooooooo yeboo yebooo...

.  shasawe ante7er gololiii ared akeel akeeeeel areed kababbbbb

Ingredients:

• 4 cups granulated sugar
• 1 1/4 cups cornstarch
• 1 teaspoon cream of tartar
• 4 1/4 cups water
• 1 tablespoon lemon juice
• 1 1/2 tablespoons rosewater (can use slightly more for additional flavor, just be careful not to use too much ... I would not recommend more than an additional teaspoon)
• 1 cup confectioners sugar
• Vegetable oil or shortening

Preparation:

Ingredients

• 2 tablespoons ground black pepper (Optional)
• 2 tablespoons paprika
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom

Directions

1. Mix all ingredients well.
2. Store in an airtight container or in freezer.

Cucumber and Yogurt Salad
        Khiyar bi-Laban

Crush the garlic with the salt in the bowl. Add the yogurt and lemon juice and mix well; until laban is very smooth and creamy. Stir in the cucumbers and, finally, the mint. Cover and let sit in refriderator for about 2 hours. Serve Cold!

Kefta with Yogurt

(Kefta Kebab Bel Laban)

The traditional way to make this dish is to fry the meat. However, my favorite way is to form the kebabs on skewers and grill them. Also, I do not like it hot. I think it tastes much better to allow the flavors of the meat and the laban to marry for a few hours in the refrigerator and then serve. This is one of my favorite dishes!

Shish Kefta

           

1 lb. ground lean beef

1/2 lb. ground lamb

1/2 cup chopped fresh parsley

1/4 cup chopped cilantro

2 medium onions, grated

3 teaspoons of Arabic Seven Spices (Bokharat) ... (if you cannot find or make your own, use a combination of cumin, coriander and a few pinches of Allspice)  

1 tsp. paprika

1 tsp. freshly ground pepper

Salt to taste

Combine all ingredients in a large bowl. Mix well. Cover with plastic wrap and let stand 2 hours to blend flavors.

 

Ingredients:

• 5 cups sesame seeds
• 1 1/2 cups olive oil or vegetable oil

Preparation:

 

Ingredients:

• 1 cup dried chickpeas or 1 (16 oz. can) chickpeas
• 1 large onion, chopped
• 3 cloves of garlic, chopped
• 3 tablespoons of fresh parsley, chopped 
• 3 tablespoons of fresh cilantro, chopped 
• 1 teaspoon cumin
• 4 tablespoons flour
• 1/2 teaspoon dry hot red pepper
• 1 teaspoon salt
• 1 teaspoon baking powder
• Oil for frying
• Chopped tomato for garnish
• Diced red onion for garnish
• Diced green bell pepper for garnish
• Lifet (Pickled turnips) recipe to follow in next post
• Tahini sauce thinned with a few drops of water(Homemade recipe to follow in next post)
  

Preparation:

                                             

            

Ingredients:

• 1-1/2 pounds Ground beef (about 675 grams)
• 1 pound ground lamb with some ground fatty pieces - they will melt on the grill (about 500 grams)
• 2 medium onions, grated
• 2 cloves garlic, grated   
• 6 - 8 medium tomatoes, whole, do not cut until ready to serve
• 3 sweet Vidalia onions, cut in half 
• 1/4 cup flour 
• salt
• black pepper  
• 1/2 cup Extra Virgin Olive Oil, 1/4 cup for meat and 1/4 cup to brush on tomatoes and onions
• sumac 

Directions:

Combine beef, lamb, onions, garlic, flour, salt, pepper and 1/4 cup olive oil. Mix well, cover with plastic wrap and leave in the refrigerator for 3 hours.