Barborana Lebanese Food
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
 Bamya
 Foul
 Hommos
 Batinjan Moutabal
 Vine Leaves
 Msakaet Bathenjan
 Batata bil Kizbara
 Arayes Kafta
 Mohamara
 Fattet Bathinjan
 Fattet Hommos
 Falafel
 Kibbi Nayye
 Hindbeh
 Lubya bi Zayt
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 Nikhaat

WB00827_.GIF (132 bytes) PASTRIES

Rakaek Jibne
 Sambousik Jibne
 Sambousik Lahme
 Fatayer
 Sfiha
 Manakeesh

WB00827_.GIF (132 bytes) PICKLES

Mixed Pickles
 Lefet Pickles
 Labneh Makbous

WB00827_.GIF (132 bytes) VEGETABLES

Ardichawki
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 Yakhnet Batata
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 Bamia bil Lehem
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WB00827_.GIF (132 bytes) CHICKEN DISHES

Djaj Mehshi
 Shawarma Djaj
 Jawaneh Mohamara
 Shish Taouk

WB00827_.GIF (132 bytes) DISHES MEAT

Kibi Akras
 Kibi Akras Mishwi
 Kibi bil Sanieh
 Kibi bi Laban
 Kibi Arnabiye
 Kharuf Mihshi
 Shawarma Lahme
 Kafta bil Saniyeh
 Kafta Mikli
 Kafta Mishwi
 Labanomou
 Shishbarak
 Dawood Basha
 Shish Kabab

WB00827_.GIF (132 bytes) DISHES FISH

Samke Harra
 Siyadiya
 Samak Mishwi
 Arnabiyet Samak

 

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Shawarma Lahma (Shawarma Meat)

 

INGREDIENTS:

1 kg (64 oz)fillets cut into strips (7 cm length 3 cm thickness)
200 g (7 oz) finely minced fat
2 large onions, peeled and sliced
¼ cup vegetable oil
½ cup vinegar
½ tbls salt
1 tbls ground 7 spices for Shawarma
a dash of ground mastic
1 tspn ground nutmeg
1 tspn cardamom pods

  

PREPARATION:

Soak sliced meat in 7 spices, salt, cardamom, mastic, nutmeg, vinegar, and oil for one night.
Fry fat in a heavy pan on medium heat. When it melts, add meat. Stir until golden. Add onion, cover and leave on low heat for 40 minutes or until tender.
Serve Shawarma hot with mint leaves, ietaratourl. and tomato slices.