Marinated in Oil, Garlic, and Mint. Served with Hashwe Rice.

LAMB RACK

Chickpeas, tahini, lemon juice, garlic, olive oil, and salt.

HUMMUS

Deep fry rolled ground Meat with Bulgur, Onion and Pine Nuts. (4 pieces)

KIBBEH BALLS

Roasted Eggplant with Tahini, Lemon juice and Garlic.

BABA GHANNOUJ

Marinated and Charbroiled, served with Rice Pilaf. (2 skewers)

SHRIMP

GRILLED SALMON

In a bowl, mix olive oil, minced garlic, chopped mint, lemon juice, salt, and black pepper. Rub the mixture all over the rack of lamb. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

Marinate the Lamb

Preheat the Oven

Place the marinated rack of lamb in a roasting pan, bone side down. Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.

Roast the Lamb

Remove the lamb from the oven and let it rest for about 10 minutes. Slice between the bones into chops.

Rest and Slice

Rack of lamb

Olive oil

Garlic cloves, minced

Fresh mint leaves, chopped

Lemon juice

Salt

Black pepper

If using dried chickpeas, soak them overnight and cook until tender. If using canned chickpeas, drain and rinse them.

Prepare the Chickpeas

In a food processor, combine the cooked or canned chickpeas, tahini, lemon juice, garlic, olive oil, and salt.

Blend Ingredients

Blend the mixture until smooth, adding water a tablespoon at a time if needed to reach the desired consistency.

Process Until Smooth

Taste the hummus and adjust the seasoning with more salt, lemon juice, or garlic as needed.

Taste and Adjust

Transfer the hummus to a serving bowl, drizzle with olive oil, and serve with pita bread or vegetables.

Serve

Chickpeas

Tahini

Garlic

Rinse the bulgur wheat under cold water, then soak it in warm water for about 30 minutes until it has absorbed the water and softened. Drain any excess water.

Prepare the Bulgur

In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the pine nuts and cook until they are golden brown, stirring frequently. Remove from heat and let cool.

Cook the Onions and Pine Nuts

In a large bowl, combine the soaked bulgur, ground meat, sautéed onion and pine nuts, cumin, cinnamon, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.

Mix the Kibbeh Filling

Moisten your hands with water to prevent sticking. Take a small amount of the mixture and shape it into a ball, about the size of a golf ball. Repeat this process until all the mixture is used.

Shape the Kibbeh Balls

In a deep skillet, heat vegetable oil over medium-high heat. Once the oil is hot, carefully add the kibbeh balls in batches, being careful not to overcrowd the pan. Fry until golden brown on all sides, approximately 4-5 minutes. Remove with a slotted spoon and drain on paper towels.

Fry the Kibbeh Balls

Serve the kibbeh balls warm, with your choice of dipping sauce or yogurt.

Bulgur wheat

Ground beef or lamb

Onion, finely chopped

Pine nuts

Ground cumin

Ground cinnamon

Vegetable oil for frying

Preheat your oven to 400°F (200°C). Cut the eggplant in half lengthwise and score the flesh with a knife. Drizzle with olive oil, and sprinkle with salt. Place cut-side down on a baking sheet and roast for 30-40 minutes until the flesh is soft and slightly charred.

Roast the Eggplant

Once the eggplant is cool enough to handle, scoop out the flesh and place it in a food processor. Add tahini, lemon juice, garlic, salt, and cumin to the processor.

Prepare the Mixture

Blend the mixture until smooth and creamy. Adjust seasoning with more salt or lemon juice if desired.

Blend Until Smooth

Transfer the baba ghanouj to a serving bowl. Drizzle with olive oil, and sprinkle with paprika and chopped parsley before serving.

Garnish and Serve

Eggplant

Garlic cloves

Fresh parsley

Paprika

In a mixing bowl, combine olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Add the shrimp and toss to coat evenly. Cover and refrigerate for at least 30 minutes.

Marinate the Shrimp

If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Thread the marinated shrimp onto the skewers.

Prepare the Skewers

Preheat the grill or charbroiler to medium-high heat. Place the skewers on the grill and cook for about 2-3 minutes on each side, or until the shrimp are opaque and cooked through.

Charbroil the Shrimp

Remove skewers from the grill and serve hot with rice pilaf on the side.

large shrimp, peeled and deveined

olive oil

garlic, minced

lemon juice

paprika

salt

black pepper

skewers

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, and fresh dill.

Prepare the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over the top. Cover and refrigerate for at least 30 minutes.

Marinate the Salmon

Preheat the Grill

Remove the salmon from the marinade and discard the marinade. Place the salmon on the grill skin-side down. Grill for about 5-7 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

Lamb Rack

Hummus

Kibbeh Balls

Baba Ghannouj

Shrimp

Grilled Salmon