August 30th, 2010
Today’s post is similar to this post last year, about Ramadan Iftar.
More pictures with details:
In this Iftar, we made appetizers and Mashawi (BBQ).
Above: Hummus Bet-Tehineh.
Mashed chickpeas blended with tahini, lemon juice and salt.
Mhammara is prepared from roasted red pepper, ground walnuts, breadcrumbs, pomegranate molasses, lemon juice, olive oil, cumin and salt.
Above: Mtabbal Al-Bathenjan.
Above: Lahmeh Meshwiyeh.
Lahmeh Meshwiyeh is Minced Lamb Kabab. It is prepared from a mixture of lamb meat, liyeh (sheep/lamb tail fat), bulgur, parsley, onion, black pepper, and salt.
I’ll post the recipe soon. Read the recipe (Lahmeh Meshwiyeh).
Above: Lahmeh Qetae’ Meshwiyeh.
Lahmeh Qetae’ is Lamb Shish Kabab. It is prepared from lamb cubes marinated in (yogurt, paprika, black pepper, salt, balsamic vinegar, lemon zest and olive oil).
I’ll post the recipe soon. Read the recipe (Lahmeh Qetae’ Meshwiyeh).
Above: Shish Tawouq.
Shish Tawouq is Chicken Shish Kabab. It is prepared from chicken cubes marinated in (yogurt, tomato paste, mustard, paprika, garlic powder, black pepper, salt, balsamic vinegar, lemon juice, lemon zest and olive oil).
I’ll post the recipe soon. Read the recipe (Shish Tawouq).
Note: These photos were taken at time of Iftar, and of course this time means no natural light, so I couldn’t take better photos, and I don’t have photography equipments.