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Syrian cuisine recipe (17.11.16)

LAMB KOFTA
500gr mutton mince
1 onion chopped
2 tsp ground garlic
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp paprika
1/2 tsp jeeru
1/2 tsp dhana
1 tsp salt
1 tsp grated lemon rind
1/4 cup pine nuts chopped
1/2 cup parsley chopped
Magimix everything together and thereafter refrigerate for 30 min, roll mixture into ovals, put on a skewer and in a pyrex dish …grill in oven till done serve with hummus and pide or garlic naan.

HUMMUS
1 tin chickpeas
1 tbl olive oil
1 onion chopped
2 cloves garlic
1 tsp ground jeeru
2 tbl lemon juice
1 tbl tal
1 tsp paprika
1/4 cup thick yoghurt
1 tbl fresh dhania
Braise onions with oil, jeery and garlic stirring till soft and leave to cool. Blend or process everything together until smooth. Spoon into a bowl and drizzle olive oil if desired.

PIDE
4 cups flour
1 pkt yeast
2 tsp salt
1/2 cup olive oil
Make dough with warm water, leave to rise, once risen, punch down, form balls and roll each one in an oval shape, put on baking tray, make indents with finger tips, brush with oil and sprinkle with tal. Bake for about 8 minutes or until lightly brown.

FATOUSH SALAD
2 large pita bread
2 tblsp olive oil
1 clove garlic
1/4 cup feta cheese chopped
2 small cucumbers thinly slice
4 baby tomatoes quartered
1 small red pepper chopped
Fresh mint and parsley chopped
Brush pita with olive oil and garlic, toast in oven until crispy, break bread into pieces and top on serving plate, mix cucumber, tomato, pepper, feta and herbs in a bowl, throw over pitas and pour over dressing.

Dressing
Salt
Pepper
Jeeru
Paprika
Garlic
Olive oil
Lemon juice
Mix together.

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