Lamb Dolmasi (stuffed vine leaf)

Ingredient.

:- 3 tablespoons rice (coked rice cold)
:- 1 nos diced onion&sauteed
:- 250 gram ground meat(lamb)
:- Lange vine leaf(wash off vinegar)
:- 1 tablespoon ground cumin
:- 2 tablespoons chopped parsley
:- 1 teaspoon chopped dhill
:- 500ml chicken stock/plain water


Direction.

1:- Knead the ground meat, rice, onion, cumin, parsley,dhill,
salt and black pepper together.
2:- Spread the vine leaf over a board add a small amount of filling
on each one and fold, from both right and left, roll like a cigiarette
3:- Add 1 or 2 layers of vine leaf on top, and put enough chicken stock
to cover with a plate.
4:- close the lid of the pan and cook on moderate heat.
after cooking, put in a serving dish and serve.
while still hot, if desired, serve with plain dill yoghurt dressing.

Arabic citrus chicken skewers

Ingredient

:> 500g boneless, skinless chicken tights.
cut into 3 cm cubes.
:> 1/3 cup fresh orange juice
:> 1/4 cup lemon juice
:> 2 tablespoons lime juice
:> 2 tablespoons olive oil
:> 1 teaspoon honey
:> 1/4 cup chopped fresh coriander leaves
:> 1 red chilli, de- seeded and chopped
:> 2 garlic clove, chopped
:> 1/2 lemon, cut into thick slices
:> mixed salad green with an olive oil and vinegar dressing to serve.

Method

:>1 Thread chicken onto 8 small skewers (if using bamboo or wooden skewers.
soak in water for 30 minutes beforehand, so that they won't burn)
:>2 Combine orange juice, lime juice, honey, coriander, chilli and garlic in a medium bowl
Pour over the skewers and leave to marinate for at least 2 hours, turning occasionally
:>3 Preheat a chargrill. Cook chicken skewers for 2 or 3 minutes each side or untill
chicken is cooked through.Serve with lemon and mixed salad green

Spicy Chicken Fajitas

: 2 large skinles chicken breast fillets.
: 1 1/2 tbsp cajun spice.
: few drops of tabasco, to teste.
: 8 soft flour tortillas.
: 1 papaya.
: 1/4 cup (60 ml) olive oil.
: 2 tbsp lime juice.
: 125 gm baby leaf salad or other delicate mixed salad leaf.

method:

:1 cut each chicken breast lengthways into about einght long strips sprinkle
the spice mixture over a plate, add the chicken strips and toss to coat. sprinkle
linghtly with a little tabasco, then set aside for 5 minutes.

:2 meanwhile, warm the tortillas, following the packet intructions cut the papaya in
half lengthways and scoop out the seeds, then cut half into eight slices and peel.

:3 heat 2 tablespoons, of the oil in a large friying pan. add the coated chicken strips
and stir-fry for 6 minutes over a medium heat. remove from the heat.sprinkle with
half lime juice and toss, scraping the residue from the pan.

:4 divide the salad leaf among the warm tortillas sprinkle over the rest of the oil and
lime juice, then top with the chicken strips and slices of papaya . season to teste, then roll up
loosely and serve at one, allowing two per person.

Harissa Paste(Arabic Paste)

Ingredients.

2:> red bellpepper(roasted and peeled)
28.3gm:> fresh red chili with seeds.
2:> cloved garlic (chopped)
1/2:> teaspoon coriander seeds roasted in dry pan
2:> teaspoon caraway seeds
salt to teste
olive oil for blended

Method.
1:> put it red bellpepper, chili and their seeds, garlic coriander
and caraway seeds and pinch of salt.
2:>In food processor or blender and mix together.
3:>Adding enough oil to make a thick paste.
that is for me.