Damascus Bite

If you are a special in the preparation   lamb shish kebab  andknow every little thing, it will succeed only if the meat is properly chosen. For this venture, it is necessary to approach with all the responsibility, paying attention to every detail. Ideally, if the lamb is eaten 2-3 months. It is worth it is not cheap, but its taste you will remember forever. If there is no such possibility, the animal will be fine until a year. Of course, the meat should be fresh, which is easy to determine by its dark color awnd sweet smell. Ingredients: 1 kg boneless leg of lamb meat dice cut, 1 inch Ingredients for marinade 3 tbsp olive oil 3 tbsp yogurt 1 tbsp red pepper paste 1/2 teaspoon black pepper 1/2 teaspoon ground paprika 1/2 teaspoon cumin 1/2 teaspoon garlic powder 1 teaspoon salt Preparation method: We look through the  lamb  and away from the tendons and films; cut into small portions; we put them in a deep dish and, above all, non-oxidizing, enamelled pot fits perfe...

Chicken shawarma   is traditionally cooked on a spit on a device that spins over the coals or in a vertical rotisserie, but rest assured that this technique will not be used here. All it takes is a dish and a working oven. Integrate: - 2 chicken cutlets - 1 clove of garlic - 1 tablespoon of lemon juice - 2 tablespoons olive oil - 1 tbsp cumin - 1 tbsp ground coriander - 1 tbsp smoked paprika - 1 pinch of cinnamon - 1 pinch of sweet pepper - salt and pepper Preparation: 🔸️ Season the chicken cutlets with salt and pepper, then cut them into pieces 🔸️ Finely chop the garlic clove 🔸️ In a salad bowl, put the lemon juice and olive oil, along with all the spices and garlic 🔸️You add the chicken pieces, then mix well so that the pieces soak up the marinade (best to let the chicken marinate in the fridge overnight) 🔸️Then in a pan, cook the pieces until they become golden On top it is possible to put a white sauce, either a yogurt sauce: - 1 Greek yogurt - A few pieces of cucumber (sm...

Shawarma  is traditionally cooked on a spit on a device that spins over the coals or in a vertical rotisserie, but rest assured that this technique will not be used here. All it takes is a dish and a working oven. Ingredients: 600g boneless European leg of lamb lemon olive oil white pepper black pepper cardamom nutmeg paprika salt bay leaves toum (recipe here) For the sauce: toum tahini water lemon juice For the assembly: Lebanese breads red onion tomato parsley Turnip pickles Order now!

Chicken shish  is a traditional marinated  chicken shish kebab  of Middle Eastern cuisine. It is widely consumed in Turkey, Armenia, Azerbaijan, Egypt, Jordan, Syria, Iraq, Israel and Lebanon. Shish taouk is served in a number of fast food kebab restaurants in Turkey as well as in many cities around the world. This dish  is very popular in Israel where its two most common names are: shishlik of , meaning "chicken skewers" or shipudei parguyote , meaning "chicken stocking skewers". Parguit (plural parguyote) being chicken thigh meat. Chicken shish  is made of cubes of chicken breast marinated, then skewered and grilled. The most traditional marinade is composed of yogurt, lemon juice, spices and aromatics and sometimes tomato paste. The chicken should be marinated for at least 4 hours, but preferably overnight. The trick and especially the most important step of this recipe is the marinade. The tenderizing element of a marinade is its acidic ingredient. In the ca...

Shawarma  is an oriental meat dish in which chicken, lamb, beef, veal or a combination of these meats are grilled on a spit for up to an hour. The meat is then usually placed on unleavened bread with hummus, tahini, pickled cabbage and other accompaniments. chicken shawarma platter  materials: 600g chicken thighs (skinless, boneless, flattened like a schnitzel, trimmed) 3 cloves of garlic (chopped) 1 onion, chopped and pureed juice of 1 lemon (freshly squeezed) 1 tablespoon of cider (or white) vinegar 3 tablespoons olive oil (3 to 4 tablespoons) salt , cumin , caraway , cardamom , cinnamon , nutmeg , cracked pepper , turmeric , clove , cayenne pepper (or sweet paprika) For the Tahini Sauce Ingredients: 2 teaspoons thina paste (sesame paste) lemon juice (freshly squeezed, a little water if needed) 2 cloves of garlic (2 to 3, crushed) a pinch of salt For the garnish: Pita bread tomatoes cucumber green salad white onions French fries Order now!  

WHAT IS   MUTABAL ? Mustabal  is nothing but a baba ghanoush to which one irreplaceable ingredient has been added: tahini, but also one or more spices and herbs, such as paprika, chilli or cumin. Tahini, also called tahin, tahina, tehina or tahini is another typical Middle Eastern cream, prepared with sesame seeds, which are ground with a little water to obtain a thick cream, used in the preparation of many condiments and dishes. In the Syrian version, in this case the version presented here, Greek yogurt made from sheep's milk is added to the preparation. The  mustabal  is thus a flavored baba ghanoush. Most often associated with Lebanese and Syrian cuisines, it is also a staple of Mediterranean and Middle Eastern cuisines in Armenia, Egypt, Iraq, Israel, Jordan, and Turkey. In Lebanon, baba ghanoush is called "the ugly half-sister of hummus". Hummus is another Middle Eastern institution made from mashed chickpeas. Just grill some eggplant and remove the pulp and yo...