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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Samke harra (Lebanese Garlic Fish)

 

INGREDIENTS:

1 large fish (about 2 kg \ 64 oz), cleaned, scaled, rubbed inside and out with salt
¼ cup vegetable oil
2 heads garlic, peeled and sliced
7 cups finely chopped fresh coriander
½ cup finely chopped onion
½ cup fried pine nuts
1 tbls vinegar
a dash of ground dried coriander
a dash of piquant red pepper
a dash of ground cumin
¾ cup lemon juice
salt as desired

  

PREPARATION:

Fry fish in 1 cup hot oil over medium heat till golden on both sides. Reduce heat and fry till tender.
Remove bones. Put meat in a platter.
Fry chopped onion in 1/4 cup oil till soft. Stir in garlic, dry coriander, cumin, pepper and salt.
Add lemon juice, vinegar, and some water to onion mixture. Cook until mixture thickens. Stir in for 1 minute green coriander and half the quantity of fish. Remove from heat.
Serve in a platter garnished with fried pine nuts and lemon wedges.