Sorry I was Sick thats y I wasn't able to Post some stuffs..Am Back Again 
This is for all of u;
Shourabit' Ads
(Red Lentil Soup with Lamb)
Combine, bring to boil, cover and simmer 1 hour:
2 cups ads majroosh (red lentils)
1 pound or more lamb shanks
6 cups water
1-1/2 t. salt
1/2 t. black pepper
Sauté until soft in:
3 T. olive oil
1 large onion, chopped
1 garlic clove, minced
Add:
4 cups chopped Swiss chard
Cook and stir until chard is wilted. Add to soup and simmer 15 minutes. Then add:
1/4 cup lemon juice
Adjust seasonings and serve with lamb shank on side, or cut up in the soup. The red lentils turn a golden color, making the soup attractive with the green of the chard. Thick and creamy. May be made ahead of time.
Serves 6.
Tabouleh
(Parsley and Cracked Wheat Salad)
85 grams (3 oz., 1/2 cup) burghul
2 bunches flat-leaf parsley
(about 30 gr. before washing, or 1 1/2 cup chopped)
1 bunch fresh mint
(about 10 gr. before washing, or 1/2 cup chopped)
3 green onions or 1 small onion
1 large tomato
90 milliliters (3 oz., 6 Tbs.) lemon juice
60 milliliters (2 1/2 oz., 4 Tbs.) olive oil
salt
1 head romaine lettuce (optional)
Leave the burghul in water for about 2 hours, then wash and squeeze out. Wash and chop the parsley, mint and green onions very fine. Dice the tomato. Combine all ingredients including burghul. Add salt to taste, lemon juice, olive oil and mix well. Serve in a bowl lined with lettuce leaves. This salad can be eaten with a fork, but the traditional way is to scoop up a bite of the mixture in a lettuce leaf and pop it into the mouth.
Aroz Mofalfal
(Arabian Rice)
2 cups Rice (rinsed and drained) (long rice)
2 cups Boiled water
1/4 cup Vermicile noodles, very thin, broken to small pieces
2 tablespoons Butter
1/8 teaspoon Salt
Fry vermicile noodles with butter till slightly brown.
Add boiling water and salt. Stir till boiling.
Add rice slowly. Let it boil before covering. Stir.
Put a thin layer of tin under the pan to prevent burning. Reduce heat to low and leave to cook for 30 minutes.
Open the pan. Stir the top and see if rice is done. If rice is still a little hard, cover and cook longer.
Server with any vegetable hot dishes
Chicken & Rice Skillet
(Kabsa)
1/4 cup butter or margarine
1 (2-1/2 to 3-lb.) chicken, cut up
1 large onion, chopped
5 garlic cloves, minced
1/4 cup tomato sauce or puree
2 medium tomatoes, chopped
2 medium carrots, grated
grated peel of 1 orange
3 whole cloves
2 cardamom pods or 1/2 tsp. ground cardamom seeds
1 cinnamon stick
Salt and freshly ground pepper to taste
3 cups chicken broth
1 cup long-grain rice
1/4 cup raisins
1/4 cup toasted sliced or slivered almonds
Melt butter or margarine in a large skillet. Add chicken pieces. Sauté until onion is tender. Stir in tomato sauce or puree. Simmer over low heat 1 minute to blend flavors. Add tomatoes, carrots, orange peel, cloves, cardamom, cinnamon stick, salt and pepper. Cook 1 minute. Add broth. Return chicken pieces to skillet. Bring to a boil. Reduce heat and cover. Simmer over low heat 30 minutes. Stir rice into liquid between pieces of chicken. Or remove chicken, stir in rice, then return chicken pieces to skillet. Cover. Simmer 30 minutes longer or until rice is tender. Garnish with raisins and almonds. Makes 6 to 8 servings.
Rose Petal Tea
Serves 4.
1-1/2 cups rose petals
3 cups water
honey to taste
Choose fresh rose petals. Strip the flower gently under running water then place the petals in a saucepan. Cover with the water and boil for 5 minutes, or until the petals become discolored. Strain into teacups and add honey to taste.
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Love is like heaven but it can hurt like hell
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