El Akaber

Grape leaves casserole with half a neck of lamb with bone inside

Pigeon soup containing half a boiled pigeon and grits

Orzo soup

Vine leaves casserole with akkawi

Zand stuffed rice with liver kofta geransha samosa stuffed with mixed mumbar

Stuffed duck vine leaves, liver, sausage, kofta, Garnish: Sambousek, mix mahashi, mombar

Half a turkey, a quarter kofta, a sausage sheet, a sambousek, stuffed intestines and mahshi with basmati rice

Lamb chops, pigeon walnuts, kofta, grits sausage, samosa stuffed with mixed mumbar

Half lamb neck, kofta, liver, grilled sausage, grilled sausage, walnuts, pigeon, geransha, stuffed samosa, mixed with meat

Large turkey sausage kofta grinch samosa stuffed with mixed mombar

3 pieces of mandi meat 3 pieces of roasto meat 3 slices of meat hawawshi loaf half kofta half chicken half tray basmati rice and half white rice with vermicelli

Two chickens (shish or grill), half a kilo of kofta, a sheet of liver, a sheet of sausage, a pigeon with rice, a freekeh casserole with pigeon, basmati rice, and a garnish for sambousak, mombar, and stuffed vegetables.

——

1 kg kofta, 1/4 kg steak, 1/4 kg grilled sausage, 1/2 chicken shish, hawawshi bread, sambousak, mombar, stuffed vegetables, basmati rice

Veal or lamb rib, kofta, sausage, liver, walnuts, pigeon, half a chicken, molokhiya casserole, geransha, stuffed samosa, mixed mumbar

A grilled chicken, 2 mendi, and a quarter of kofta, topped with geransha, stuffed samosa, mixed mumbar

Lotus pie

Nutella pie

——

——

Ingredients: Cubed meat Onion slices Bell peppers and other colors Tomato slices Minced garlic slices Spices (salt, pepper, meat spices, thyme) Oil or ghee Foil (aluminum) Method: Season the meat with salt, pepper, and spices. Place the foil on the grill or barbecue. Arrange the vegetables (onions, peppers, and tomatoes) on the foil. Place the meat on top of the vegetables, then add a little oil or ghee. Cover the foil tightly and leave on the grill until the meat is cooked (about 30-40 minutes). Open the foil and serve hot.

Zand stuffed rice with liver kofta geransha samosa stuffed with mixed mumbar

Minced meat wrapped in tarab napkin

——

Boneless leg soup

Stuffed duck vine leaves, liver, sausage, kofta, Garnish: Sambousek, mix mahashi, mombar

Ingredients: Knuckles, onion, garlic, vinegar, carrots, celery, spices (bay leaves, cardamom, salt, pepper). Method: Clean the Knuckles and boil for 10 minutes. Drain and wash the Knuckles again, then return them to the water with the onion, carrots, celery, garlic, and spices. Leave the Knuckles on low heat until cooked for about two hours. Serve the soup with the Knuckles.

Half a turkey, a quarter kofta, a sausage sheet, a sambousek, stuffed intestines and mahshi with basmati rice

Lamb chops, pigeon walnuts, kofta, grits sausage, samosa stuffed with mixed mumbar

Egyptian rice casserole with local ghee in the peasant style, topped with meat, sausage or liver according to your choice

Ingredients: cubed meat, onion, garlic, spices. Method: Sauté the meat with the onion and garlic, then place the mixture in the casserole and leave until cooked.

A pan of testicles with lamb

Ingredients: Cubed meat Onion slices Bell peppers and other colors Tomato slices Minced garlic slices Spices (salt, pepper, meat spices, thyme) Oil or ghee Foil (aluminum) Method: Season the meat with salt, pepper, and spices. Place the foil on the grill or barbecue. Arrange the vegetables (onions, peppers, and tomatoes) on the foil. Place the meat on top of the vegetables, then add a little oil or ghee. Cover the foil tightly and leave on the grill until the meat is cooked (about 30-40 minutes). Open the foil and serve hot.

Zand stuffed rice with liver kofta geransha samosa stuffed with mixed mumbar

Minced meat wrapped in tarab napkin

——

Boneless leg soup

Stuffed duck vine leaves, liver, sausage, kofta, Garnish: Sambousek, mix mahashi, mombar

Ingredients: Knuckles, onion, garlic, vinegar, carrots, celery, spices (bay leaves, cardamom, salt, pepper). Method: Clean the Knuckles and boil for 10 minutes. Drain and wash the Knuckles again, then return them to the water with the onion, carrots, celery, garlic, and spices. Leave the Knuckles on low heat until cooked for about two hours. Serve the soup with the Knuckles.

Half a turkey, a quarter kofta, a sausage sheet, a sambousek, stuffed intestines and mahshi with basmati rice

Lamb chops, pigeon walnuts, kofta, grits sausage, samosa stuffed with mixed mumbar

Egyptian rice casserole with local ghee in the peasant style, topped with meat, sausage or liver according to your choice

Ingredients: cubed meat, onion, garlic, spices. Method: Sauté the meat with the onion and garlic, then place the mixture in the casserole and leave until cooked.

A pan of testicles with lamb

——

——

——

——

——

——

——

——

——

——

——

——

Minced meat wrapped in tarab napkin

——

Hawawshi on grill

Charcoal-grilled kofta

Lamb meat stuffed with minced meat

——

——

veal chops

Flayet

Mixed kebab and kofta

Charcoal grilled steak

Mixed kofta and tarb

Ingredients: Mombar (lamb intestines), rice stuffing (rice, onion, tomato, dill, parsley, coriander, spices). Method: Clean the mombar well. Stuff it with rice mixed with vegetables and spicy spices. Boil the mombar in water with spices until cooked, then fry it in a little oil until browned.

Mahashi, sambousek and mombar

Cabbage stuffed with rice with mixture

Ingredients: Sambousek dough, minced meat, onions, spices. Method: Sauté the meat with onions and spices until cooked. Stuff the sambousek dough with meat and fry in oil until golden brown.

Zucchini, pepper and eggplant stuffed with rice with mixture

Ingredients: Potatoes cut into strips, oil for frying, salt. Method: Fry the potatoes in hot oil until golden. Drain, sprinkle with salt and serve hot.

Boneless leg soup

Ingredients: Knuckles, onion, garlic, vinegar, carrots, celery, spices (bay leaves, cardamom, salt, pepper). Method: Clean the Knuckles and boil for 10 minutes. Drain and wash the Knuckles again, then return them to the water with the onion, carrots, celery, garlic, and spices. Leave the Knuckles on low heat until cooked for about two hours. Serve the soup with the Knuckles.

——

——

Pigeon soup containing half a boiled pigeon and grits

Orzo soup

3 pieces of Mandi meat, 1 piece of kofta, 1 piece of mombar, 1 piece of sambousek on basmati rice

12 pieces of Mandi meat, a quarter of a kofta, a plate of samosas, stuffed intestines, stuffed vegetables, with basmati rice