Arabic meatballs (ZNOOD EL BANNAT)

INGREDIENTS:

• 4eggs,hard boiled and peeled.
• salt.
• pepper.
• 500grams ground beef.
• 2tablespoons minced parsley.
• 2tablespoons dried onion soup mix.
• 1teaspoon arabian spices.
• semne for frying.

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STEP BY STEP:

1. Prepare the meat in a mixture,and put the salt,pepper,onion soup mix,spices and parsley into the meat.
2. Divide the meat into 4 equal peices.
3. Form each peice of meat into a ball,and make it as you make a kebbe,and when it is ready,insert one whole boiled egg into each meat ball and close it very well so the meat shell will not crack.(for an easier way:devide each peice into two parts,flatter each part into a circle shape as you are making a hamburger,wrap the two peices around the egg and cover it completely,and close it from all the sides very well).
4. The meat balls should be fried in semne very well,and you can use any cooking oil instead of the semne.
5. You can serve it with some sliced cucumbers and tomatoes.

Lamb brains with lemon

INGREDIENTS:

• 1 peice of garlic cruched with:
  a) 1/2 teaspoon salt.
  b) 2-3 tablespoons lemon juice.
  c) 1/4 cup olive oil.
• 5 lamb brains.

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STEP BY STEP:

1. Prepare the brains by removing the thin skin that covers the brains.(if you find this diffucult,put them in cold,salted water with a spoon of vinegar for15minutes).
2. Put the brains in a pot of cold water and add the lemon,salt,vinegar and onion.Bring to the boil,reduce heat,and boil gently until tender(10-12minutes).
3. Slice gently each brain into several peices,mix all the ingredients together except the 5 lamb brains and pour it over the brains.
4. Put them in the refrigerator for a half an hour or slightly longer,turning the slices once or twice.
5. Decorate with parsley and served chilled.

Lamb brains in butter (Nkha'at mi'leeye)

Ingredients:

• 5lamb brains.
• 2tablespoons milk.
• 1egg.
• flour.
• 1/4teaspoon salt.
• cold water.
• 2wedges lemon.
• 2wedges onion.
• 4tablespoons salt.
• 2tablespoons vinegar.
• butter.

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Step by Step:

1. Prepare the brains by removing the thin skin that covers the brains.(if you find this diffucult put them in cold,salted water with a spoon of vinegar for15minutes).
2. Put the brains in a pot of cold water and add the lemon,salt,vinegar and onion.
3. Bring to the boil,reduce heat,and boil gently until tender
   (10-12minutes).
4. Prepare a batter from the egg,salt,milk and enough flour to bother the mixture.Put the prepaired brains in the batter and saute them on all sides in a melted butter.

SPINACH

Ingredients:

• 1 package(250g)frozen chopped spinach.
• 3 tablespoons small peices of onion.
• 1/2 tablespoons salt.
• 1 tablespoon butter.
• 1/8 teaspoon pepper.
• 1/4 cup pine nuts.
• 1 tablespoon lemon juice.
• 1/2 teaspoon arabian mixed spices.
• 1/4 cup freshly chopped parsley.

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Step By Step:

1. Prepare the frozen chopped spinach according to the instructions on the package.
2. fry the onion in the butter until soft.
3. Take off all the water from the spinach and add it to the onion and butter,and then add all the ingredients and mix well.

OLIVE APPETIZER (ZEITOON BI HAMED ER RUMMAN)

INGREDIENTS:

(use green olives that do not have a spicy or bitter flavor).

• 1/2 small onion.
• 1 cup green olives.
• 3 tablespoons water.
• 3 tablespoons hamed er rumman sause.
• 2 teaspoons brown sugar.
• 3 tablespoons olive oil.
• pinch salt.

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STEP BY STEP:

1. Remove the seeds from the olives and cut each one into two or three peices.
2. Mix the ingredients together and stir them into the olives.

Falafel

ngredients:

• 1 tablespoon of Hot green pepper Powder
• 4 cups of grounded Fava beans (Fooll)
• 2 cups of chick peas
• 2 cups of sesame seeds
• 3/4 cups of finely minced onions
• 1/4 cups of pounded garlic
• 1 cup of finely minced coriander
• Salt to taste
• Cumin to taste
• Cinamon to Taste
• Sumac to taste

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Step by Step:

1. Clean the Fava beans and chick peas very well.
2. Soak both of the beans in cold water for at leat 12 hours.
3. After the period os over take the beans and put them in the mincing machine.
4. Add the Onions, Garlic, Coriander, Hot green pepper and mince very well.
5. Add the spices and leave for two hours.
6. Heat the cooking fat and shape the Falafel into small balls (Similar to the ping pong ball)
7. Before frying the Falafel cover the top with sesame seeds then fry.
8. Take out the Falafel when it gets a golden brown color.
9. Serve hot with Arabic bread, Tahini, yogurt, Tomatoes and slices of lemmons.

Lentil Soup

Ingredients:

• 1/2 kilo of lamb meat (With the bones)
• 1/2 loaf of Arabic bread
• 1 cup of lentils
• 1 cup of cooking fat (samneh)
• 1/2 bundle of parsley
• juice of 1 lemmon
• Salt to taste
• Pinch of white pepper
• Pinch of cinamon
• stick of cinamon

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Step by Step:

1. Clean the meant and bones.
2. Put them in a cooking pan and pour water to the top (until covered).
3. Heat over a high fire, removing the grease on the top from time to time.
4. Add the stick of cinamon and keep it boiling for two hours and a half.
5. Take out the meat and the bones from the stew.
6. Clear and clean the lentils and add over the stew.
7. Add the salt.
8. Pour over some water (Enough to make a soup).
9. When the lentils are well cooked pour all the stew ingredients into a squeezer, (You should not have any big parts of the lentils remaining).
10. Clean the cooking pan and pour what you have from the stew.(the remaining after squeezing).
11. Add the white pepper, cinamon and lemmon juice.
12. Keep it on a medium fire.
13. Clean the parsley, chop up and add to the lentil soup.
14. turn of the fire and put the soup aside.
15. Cut the bread into small pieces and fry until it gets a golden color.
16. When serving add some of the fried bread over the soup.
17. Extra lemmon juice can be served upon request.