Mediterranean Quinoa Salad

Ingredients:

• Quinoa - 75g
• Tomato - 30g
• Cucumber - 30g
• Red sweet pepper - 30g
• Avocado - 50g
• Onion - 25g
• Parsley - 1/4 bunch
• Feta cheese - 50g
• Olives black - 20g
• Lemon - 50g
• Cumin & pepper - 5g
• Garlic - 1g

Steps:

• Get prepared quinoa from the fridge.
• Chop the tomato, cucumber, red sweet pepper, onion and parsley into cubes.
• Peel & Chop the avocado.
• Slice the feta cheese into cubes.
• Prepare the dressing.
• Mix the vegetables & quinoa.  
• Add the dressing.  
• Serve the plate!

Stuffed Avocado with Shrimps

Ingredients:

• Avocado - 200g
• Shrimps peeled 21/25 - 100g
• Mangoes - 20g
• Tomatoes cherry - 0.25pkt
• White balsamic vinegar - 20ml
• Olive oil - 10ml
• Salt & pepper - 4g

Steps: 

• Slice the avocado into 2 halves. 
• Get boiled shrimp 21/25.
• Chop the shrimp finely.
• Peel and slice the mangoes into small cubes.
• Slice the cherry tomato into halves.
• Mix the ingredients.
• Prepare the dressing.
• Add the dressing on top of the food.
• Stuff the salad in the avocado.
• Serve the plate!

Kaftit el Adas el Siyam

Ingredients:

• ½ Kg of crushed lentils
• 1 teaspoon garlic
• 1 green coriander bunch
• 1 teaspoon of spices
• 1 teaspoon salt & black pepper
• 3/4 cup of finely ground kaak
• 2 cups olive oil
• 2 diced boiled potatoes
• 1 diced onion

Steps:

• Wash the lentils, soak them in water for 6h, and then drain the water well.
• In a deep bowl, mix lentils, potatoes, onions, garlic & green coriander.
• Chop the previous mixture into a very finely chop.
• Dressing: mix the spices, add the ground kaak gradually while kneading until you get a homogeneous consistency.
• Add 2 cups of oil. Gradually, knead well, then stack it on a tray.
• Place the kafta in the oven or fry it over low heat.
• Put the fingers in a tray, then ignite the charcoal, & put it in the centre of the tray with the coverage.
• Leave 10 minutes & it’s ready to serve!

Othmaliya Al Raheb

Ingredients:

• ½ kg Osmaliye
• 2 large eggplants
• A large tomato - cut into small cubes
• 1 onion - cut into small cubes
• Vegetables - cut into small cubes
• 2 cloves of minced garlic
• A cup of pomegranate seeds
• ¼ cup finely chopped parsley
• 2 tablespoons of olive oil
• 1 teaspoon of pomegranate molasses
• A tablespoon of lemon juice
• ½ teaspoon sumac

Steps:

• Put the Osmaliye in the oven with circular moulds.
• Fill it in half and rub it with butter at a temperature of 180 degrees until it becomes blond.
• Make some holes in the eggplant, and roast it over a fire or charcoal.
• After levelling, peel the eggplant and place it with cold water until it cools.
• Place it on the side until it is well-drained, and then chop very fine
• Place it in a bowl and add lemon, garlic, salt and black pepper, then stir well.
• Add tomatoes, onions, green peppers, parsley and sumac, and stir well.
• Stuffed the monk with Athliah and adorned with olive oil, pomegranate molasses and pomegranate love.

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