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SALATAH ARABIYEH SALAD
(Arabian Salad)
INGREDIENTS:
For Salad:
2 Onion (finely sliced)
4 Tomatoes (cut into thin wedges)
1 Green Pepper (sliced)
2 tbsp Parsley (chopped)
1/2 tsp Coriander Powder
4 Radishes (thinly sliced)
1 Clove of Garlic (finely chopped)
Salt and Pepper to taste
1 tsp dry Mint

For dressing:
3 tbsp Olive oil
juice of 1 Lemon

EGGEH BEYTHAT
INGREDIENTS:
Olive oil
2 tsp Cinnamon
2 tsp Turmeric
4 hard-boiled Eggs
2 tsp Cumin seeds
1 tsp Coriander powder
Salt and Pepper to taste

METHOD
Shell the hard-boiled eggs.
With a pin, prick the eggs through the white all over so that the pin just reaches the yolk.
This prevents the eggs from splitting and also helps the flavours to penetrate.
Place spices in mixing bowl and mix thoroughly.
Heat olive oil in a frying-pan.
Drop each egg carefully into oil.
Lower the flame and fry until eggs are browned all over. (Do not overcook.)
Remove eggs with a large spoon and roll them in the spice mixture.
You can serve the eggs hot or as an accompaniment to meat or vegetable dishes.

EGGEH
(Arabian Omelette)
INGREDIENTS:
2 tea cups Onion (chopped)
3 tbsp Dry Mint (crushed)
3 tea cups Parsley or Coriander leaves (chopped)
6 large Eggs (beaten till fluffy)
2 Cloves of Garlic (crushed)
Black Pepper to taste
Olive Oil for frying
1tbsp self-raising Flour
Salt to taste
 

METHOD
Mix together all the above ingredients, except oil, until they are well blended.
The mixture should be thick and, if required, you could add more parsley and onion.
Fry till the mixture is golden brown.

BETINGAN MAKBOUSS
INGREDIENTS:
4 Lemons (thinly sliced)
10 or more small-sized Aubergines
2 tsp Paprika
5-6 tbsp Walnuts (coarsely chopped)
Salt to taste
Olive oil

METHOD
Drop aubergines into a large pan of boiling water and cook for about 10 minutes.
Drain and dry on a paper.
With a knife, make lengthwise insertion from stalk end to about 1/3 of the full length of each aubergine.
Mix together salt, walnuts and paprika.
Spoon a little of the walnut mixture into each insertion,followed by a lemon slice.
Arrange aubergines carefully in layers in a glass jar and fill with olive oil.
Close the jar tightly and leave for 3 weeks.
By this time the aubergines will be soft and fragrant.
Use as and when required.

MICHOTETA
(Arabian Salad)
INGREDIENTS:
2 tbsp Olive oil
1medium sized Cucumber (peeled and diced)
250 gm Cottage Cheese
juice of 1 Lemon
1 Onion (finely chopped)
1tsp Cumin seeds
Salt and Pepper to taste
For Garnishing: a pinch of Paprika

METHOD
Place cheese in a salad bowl.
Add a tablespoonful of water and crumble with a fork.
Slowly add lemon juice and olive oil. Add cucumber, onion, cumin and mix well.
Season to taste with salt and pepper.
Garnish with paprika.

HAB-EL-JOSE
INGREDIENTS:
50 gm Breadcrumbs
1/2 tsp Cumin seeds
150 gm Walnuts (ground)
1/2 tsp Pepper
Olive oil to grease fingers
Tahina
Salt to taste
50 gm Sesame seeds
For garnishing:a pinch of Paprika

METHOD
Mix together the walnuts breadcrumbs and cumin in a bowl.Add sufficient tahina to make a soft paste.
Add pepper and salt.
Now grease your fingers with oil and break the paste into small pieces.
Shape them into round walnut-sized balls.
Put sesame seeds in a plate and roll each walnut-ball in them.
Arrange balls attractively in a round plate and place a toothpick in each.
Sprinkle with paprika.

TA'MIA OR FELAFEL
INGREDIENTS:
1 Egg (lightly beaten)
1/2 tsp Black Pepper
450 gm Chickpeas (soaked overnight and then cooked until tender)
90 ml Water
1/2 tsp Turmeric
1/2 tsp Cumin seeds
2 tbsp Coriander leaves (chopped)
1/2 tsp Cayenne Pepper
1 tbsp Olive oil
1 Clove of Garlic (crushed)
50 gm Flour
Oil for deep-frying 
Salt to taste
50 gm fresh white Breadcrumbs

TABBOULEH
(Arabian Salad)
INGREDIENTS:
4 Tomatoes (finely chopped)
75 gm fine Bulgur (coarsely ground wheat)
1 Cucumber (peeled and finely chopped)
1/2 Onion (finely chopped)
4 tbsp Parsley (chopped)
1 Green Pepper (seeded and finely chopped)
2 Fresh mint (finely chopped) 
Salt to taste
juice of 2-3 Lemons
4 tbsp Olive oil
1 Lettuce (washed)

ABOU GANOUJE
INGREDIENTS:
2 cloves of garlic (crushed)
salt to taste
4 medium-sized aubergines
4 tomatoes (thinly sliced)
1 green pepper (cut into thin strips)
2 heaped tsp cumin
4-6 tbsp olive oil
1 small-sized onion (thinly sliced)
1/2 tsp chilli powder
juice of 2 lemons
For garnishing;
2 tbsp parsley (chopped)