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
 Kibed Makli
 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
 Kousa Mihshi
 Koussa bil Laban
 Melokhie
 Malfouf Mehshi
 Warak Inab
 Yakhnet Batenjan
 Yakhnet Batata
 Yakhnet Sabanegh
 Bamia bil Lehem
 Lubya bil Lahem

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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Kousa mihshi bil laban (Stuffed Zucchini with Yoghurt)

 

INGREDIENTS:

2 kg (64 oz) zucchini, medium size
1 1/2 kg (48 oz) yoghurt
3 cloves garlic, crushed with a dash of salt
leaves of 5 mint stalks, finely chopped
4 cups water
1/2 tspn salt (as desired)
1/2 kg (16 oz) ground meat
1 1/2 cups rice
2 tbls shortening or butter
a dash of salt
1/4 tspn ground cinnamon
1/4 cup fried pine nuts (optional)

PREPARATION:

Cook yoghurt.
Wash zucchini, cut off stem and hollow them with an apple corer.
Mix all ingredients of filling.
Stuff zucchini. Put in a pot with water, salt, and 1/4 the quantity of cooked yoghurt. Cook over medium heat for 30 minutes.
Add zucchini to boiling yoghurt, cook over medium heat for 15 minutes. Add crushed garlic with dried mint to mixture. Boil for another 5 minutes.
Serve with spring onions and fresh mint.