Recipes Chef Shamra

ingredients

Croutons: - 2

Large Pita Bread, Sliced into Strips About 1" Long By 1/2" Wide

- 2 Tablespoons Olive Oil - 1/4 Teaspoon Coarse Salt - 1/8 Teaspoon Black Pepper Salad: - 1 Head Romaine Lettuce Thinly Sliced - 1 Cup Parsley Leaves - 1/2 Cup Mint Leaves - 2 Cucumbers-Quartered Lengthwise and Thinly Sliced - 2 Medium Tomatoes, Diced - 4 Green Onions, White and Green Parts - Thin Sliced Radishes. Dressing: - 3 Tablespoons Fresh Lemon Juice - 3 Tablespoons Olive Oil - 1/2 Teaspoon Sumac - 1/4 Teaspoon Coarse Salt - 1 Clove Garlic, Crushed

description

1. For The Croutons, Heat The Oven to 400 F. Toss The Sliced Bread with Olive Oil, Salt, and Pepper. Arrange The Bread in a Single Layer on a Large Baking Sheet and Bake until Becoming Golden on Both Sides. Then Leave it About 8 Minutes to Cool.

2. For The Dressing, Whisk All Ingredients Together in a Bowl. 3. For The Salad, Toss all Salad Ingredients in a Large Bowl Add The Dressing and Croutons. 4. Transfer t The salad on to a Decorative Bowl and Serve Immediately. Preparation Time: 30 Minutes Cooking Time: 10 Minutes Chef Shamra's Tip: Chef Shamra Advises You to Use Olive Oil From SAIFAN, Black Pepper Ground From ADONIS, Chinese Peeled Garlic From Laodicea.

ingredients
- 1 Cup Chick Peas. - 1 Cup Fava Beans. - 2 Garlic Cloves. - 1 Medium Onion. - 1/2 Cup Chopped Parsley. - 1 Teaspoon Ground Cumin. - 1 Teaspoon Bicarbonate of Soda. - Salt. - Ground Pepper. - Water. - Oil for Deep Frying.
description
Soak The Chick Peas in 3 Cups of Cold Water Up to A Day. Drain The Fava Beans and The Chick Peas. Then, Remove The Shell off The Fava Beans Only. Combine The Uncooked Fava Beans, Chick Peas, Garlic, Onions in The Food Processor and Process. Add The Parsley, Cumin, Coriander, Black Pepper, Bicarbonate of Soda and Salt. Knead well and Then Leave Them to Rest for 30 Minutes. Shape About a Tablespoon of The Mixture into Balls Then Flatten them into Patties. Place on a Tray and Leave to Rest at Room Temperature for 30 Minutes. Deep Fry in a Hot Oil for About 6 Minutes or until It Turns Brown. When They Are Done Remove and Put Them on a Paper Towels to Drain. Serve with Your Favorite Salad. Chef Shamra's Tip: Chef Shamra Advises You to Use Tahini Sesame Paste from CHEF RAMZI, Chick Peas from YARA, Falafel Spices from ADONIS, Fava Peas from YARA, Ground Cumin from ADONIS, Black Pepper Ground from ADONIS, Chinese Peeled Garlic from Laodicea.

ingredients
- 2 pound potatoes. - 1/4 Cup Lemon Juice. - 3 Tablespoons Extra-Virgin Olive Oil. - 4 Scallions, Thinly Sliced. - 1/4 Cup Chopped Fresh Mint. - 1/2 Teaspoon Salt. - Freshly Ground Pepper, Taste.
description
Place Potatoes in a Large Saucepan with Lightly Salted Water. Bring to a Boil and Cook until Tender, 25 to 30 Minutes. Drain and Rinse with Cold Water. Let it Cool for 20 Minutes and Cut into 1/2 inch Pieces. Whisk Lemon Juice,Oil,Salt and Pepper in Large Bowl. Add The Potatoes and Toss.Then, Add Scallions and Mint to The Salad and Toss Gently. Serve Immediately. Chef Shamra's Tip: Chef Shamra Advises You to Use Olive Oil from CORTAS and Black Pepper Ground from ADONIS.

ingredients
- 1/2 Cup of Tahini. - 1/2 Cup of Cold Water. - 1/4 Cup of Lemon Juice. - 2 Garlic Cloves. - Salt to Taste.
description
Crush The Garlic Cloves with Some Salt Gradually. Add The Tahini and Mix Well. Add The Water Slowly and Mix Well While Adding Also The Lemon Juice. Add More Water or Lemon Juice Depending on How Thick You Want The Mixture to Be. Note: Water Makes The Mixture Thick and Lemon Juice Makes The Mixture Thin. Taratour Sauce Can Be Used as a Dip With Starters and Also It Goes Well with Fish. Chef Shamra's Tip: We Prefer to Use Chef Ramzi Tahini, Chinese Peeled Garlic from Laodicea to Get the Best Taste Ans Flavor.

ingredients
- 2 Large Red Peppers. - 1/4 of a Small Onion. - 2 Garlic Cloves. - 1 Teaspoon Cumin. - 1/2 Teaspoon Coriander. - 1/2 Teaspoon Chili Powder. - 1 Teaspoon Paprika. - 1/2 Teaspoon of Arabic 7 Spices. - 1 and Half Cups of Walnuts. - 2 Tablespoons of Pomegranate Molasses. - 1/2 Cup of Beard Crumbs. - Juice of Half Lemon. - Salt to Taste.
description
Roast The Peppers in The Top Level of The Oven at High Broil for About 7 Minutes. Turn Them Every Couple Minutes So They Don't Get Burnt Too Much. Once Done, Peel Away The Shell and Remove The Seeds. Place The Peppers in Food Processor, Along With Other Ingredients and Let it Blend for About 10 Minutes. The Texture of The Dip Should Be a Grainy Paste. Transfer to a serving bowl. Serve with pita bread or any other flat bread of your choice. Chef Shamra's Tip: Chef Shamra Advises You to Use Coriander - Ground from RIMTA, Chili Powder from RIMTA, Paprika from RIMTA, Seven Mixed Spices from Chef Ramzi, Ground Cumin from ADONIS, Pomegranate Molasses from CORTAS, chinese peeled garlic from Laodicea.

ingredients
- 150 Grams of Sheep Fat. - 2 Chopped and Drained Onion. - 2 Cloves of Crushed Garlic. - 1 Teaspoon Small Salt or as Desired. - 1 Kilo Minced Meat (Batlo). - 1 Teaspoon Ground Black Pepper or as Desired. - 1/2 Pack Fresh Parsley, Finely Chopped.
description
1. Mix Ingredients Well until They Loosen Together and Mix for at Least Five Minutes so as Not to Slip away from The Meat Skewer. 2. The Grill Skewer is Formed as Usual and Grilled on Charcoal. 3. Served with Onions and Grilled Tomatoes on Charcoal. Chef Shamra's Tip: Chef Shamra Advises You to Use Black Pepper Ground from Adonis, Chinese Peeled Garlic from Laodicea.

ingredients
- 6 Cloves of Garlic. - 4 Tablespoons of Vinegar. - 4 Tablespoons Butter. - 2 Laurel Paper. - 2 Tablespoons Sunflower Oil. - 2 Cups Boiling Water. - 1 Teaspoon Salt or as Desired. - 1 Teaspoon Rosemary. - 1 Teaspoon Cinnamon. - 1 Kg. of Beef , Cut into Slices. - 1 Kg. Onions (Small). - 1 Tablespoon Tomato Sauce. - 1 Spoon Paprika. - 1 Spoon Nutmeg. - 1 Teaspoon Ground Black Pepper. - 1/2 Kg. Tomatoes (Peeled and Chopped).
description
1. In a Pot on Fire Put Oil , Butter and The Pieces of Meat and Stir until The Meat Is Ripe from All Sides. 2. Then Add The Rosemary, Salt, Pepper and Spices, Add The Tomatoes and Cubes of Boiling Water and Leave until Boiling, Then Heat The Fire, Cover and Leave an Hour. 3. Then an Hour Later Add The Small Onion units and Turn Over and Then Cover and Leave for another Hour on Low Heat. 4. Then Add Garlic Cloves, Bay Leaves and Vinegar and Leave to Boil. 5. Turn off The Fire and Place The Leaves of The Laurel and Garlic Cloves, Then Put The Meat and Onions in The Serving Dish and Served with White Rice. Chef Shamra's Tip: Chef Shamra Advises You to Use Greek Balsamic Vinegar from LOUMIDIS , Sweet Butter from LURPAK , Bay Leaves, Rosemarry , Nutmeg Whole, Paprika, Black Pepper Ground, Cinnamon Ground from ADONIS

ingredients
- Two bunch of parsley.
- Small onion.
- Two tablespoons of soft bulgur.
- A quarter cup of olive oil.
- Four tomatoes.
- Half cup of lemon juice.
- One quarter of mint.
- Food salt.
- Lettuce for decoration.

description
1. Cut the parsley finely, Then wash it.
2. Cut the tomatoes, mint and onions finely.
3. Soak the bulgur in water for ten minutes, Then add it to the previous ingredients.
4. Add lemon juice, olive oil, salt, and Lettuce for decoration.
Chef Shamra's Tip:
Chef Shamra advises you to use Bulgur Wheat Fine from Yara , Lebanese Extra Virgin Olive Oil from Saifan.

ingredients
- 450 Grams of Green Beans. - 8 Cloves of Garlic. - 4 Tablespoons Olive Oil. - Half A Teaspoon Dry Coriander. - Half A Teaspoon of Syrian Spices. - A Quarter Cup of Water. - Salt As Needed.
description
1. Wash The Beans, Divide Them in Length and Then Cut Them Into Smaller Pieces. 2. Peel The Garlic, Grind Them, and Add a Salt. 3. Heat The Olive Oil, Add The Garlic and Mix For 1 Minute Until It Becomes Blond. 4. Add Green Beans and Water and Cook For 35-45 Minutes on Medium Heat. 5. Add Some Water if it’s Necessary, Add Salt and Spices After Half The Time of Cooking. 6. You Can Eat Beans Cold Or Hot. Chef Shamra's Tip: Chef Shamra Advises You to Use Lebanese Extra Virgin Olive Oil from Saifan.

ingredients
- A cup of yellow lentils.
- One medium sized onion.
- Two potatoes, medium size.
- Three grains of carrots, large size.
- Teaspoon of cumin.
- Five cups of boiled water.
- A pinch of salt and black pepper.
- Half a teaspoon of turmeric.

description
1. Remove the impurities from the lentils and then wash well.
2. Cut the potato and carrot after peeling to a squares.
3. Fry the onion after crusting.
4. Place the pot on the fire after adding the oil to it, Then move the lentils, potatoes, carrots and onions.
5. Add boiled water to the pot to boil all ingredients for 45 minutes.
6. Mix all the ingredients on the mixer.
7. Add salt to the Soup, Black pepper, Turmeric and Cumin to the soup. Then, put the ingredients on the fire for five minutes.
Chef Shamra's Tip:
Chef Shamra advises you to use Red Lentils Split Double from Yara.

ingredients
- 6 eggs. - 1 finely chopped onion. - 2/3 cup of chopped parsley. - 1 tablespoon mint leaves chopped. - 1 clove of crushed garlic. - Cup of milk. - Teaspoon salt. - Teaspoon ground black pepper. - 8 tablespoons olive oil.
description
1. In medium bowl, mix the eggs, onions, parsley, mint, garlic, milk, salt, black pepper and stir the ingredients until they mix well. 2. In a large non-stick pan, place 2 tablespoons olive oil and heat it over medium to high heat and place 1 tablespoon of the mixture in the pan as much as you can. 3. Cook the omelet pieces until they become golden from the bottom for about 20-40 seconds, then turn them upside down and remove them from the other end, and repeat the process until the mixture ends. 4. Cut the omelets well and place them in the serving dish. Chef Shamra's Tip: Chef Shamra advises you to serve a salad dish next to the omelets, and to use Lebanese Extra Virgin Olive Oil from CORTAS.

ingredients
- 0.5 Kilo meat chopped. - 1 cup Basmati rice, washed and Soaked. - Small bag of peas and carrots. - A tablespoon of Variety of spices. - 100 grams finely chopped minced meat with oil, salt and Variety of spices. - 2 tablespoons almonds or fried pine. Meat: - Cubes of Onion. - Cinnamon, Carnation, Laurel Paper and Hal. - 4 tablespoon vegetable oil. - Teaspoon salt.
description
1. Boil the meat with oil, Onion, Salt and water until fully ripened and leave aside. 2. In a little oil, turn the carrots and peas to wither. 3. Mix the rice with half the amount of carrots, peas, Variety of spices and a little salt. 4. At the bottom of the pot, put the meat pieces and then pour the rice with the carrots and peas. 5. Add 6 cups of hot-cooked broth on the rice and cover and roast on a tender flame until the rice is fully cooked. 6. Place in the serving dish and sprinkle the minced meat and the rest of the carrots and peas. 7. Add almonds or fried pine as desired. Chef Shamra's Tip: Chef Shamra advises you to use Jasmine Rice - Long Grain from Yara.

ingredients
- 1 Kg marrows. - 1 kg eggplant. filling: - 500 g minced meat. - 3 cups rice. - Large spoon latency. - Tablespoon safflower. - Tablespoon salt. - Half a teaspoon pepper. - Half a teaspoon spicy. - 3 tablespoons margarine. - Half a tablespoon of hot pepper. - A teaspoon of crushed garlic. - A large spoon of dry mint. - 1 kg tomato juice. - 4 tablespoons tomato paste. - 1/2 liter water. - Tablespoon salt.
description
1. Wash the rice and soak it in water for about 30 minutes. 2. Wash the marrows and eggplant and drain them from the pulp. 3. Add rice, pepper, safflower, cumin, salt, mint, margarine and minced meat. 4. Fill the marrows and eggplant with rice mixture and leave them aside. 5. In a pot, pour water and tomato juice, add tomato paste and add salt. 6. Leave the mixture to boil over medium heat, add the vegetables and leave them for about 30 minutes on the fire until they ripen. 7. Add the garlic and mint and leave the mixture boil for two more minutes and then raise the pot from the fire. 8. Note To get the best result, avoid filling too much of rice mixture. Chef Shamra's Tip: Chef Shamra advises you to use Egyptian Rice - Medium Grain from Yara, tomato Paste from TUKAS brand , Aleppo Pepper , Mint , Safflower - Osfor , Cumin Ground from ADONIS . Pure Vegetable Ghee from FLOWER.

ingredients
- 1 kg of chicken.
- 500 g of eggplant, peeled and cut into slices.
- 300 g of vegetable oil for frying.
- 5 tablespoons vegetable oil.
- 600 grams of rice.
- 2 Maggi Cube.
- 1 tablespoon salt.
- 75 grams of pine seeds.

description
1. Cook the chicken in water for 50 minutes or until full maturity, then remove the skin and bones and cut them thick slices.
2. Fry eggplant slices in oil until golden, then leave them aside.
3. Place the chicken slices in a bowl and arrange the fried eggplant slices in the same bowl. Add the rice on top.
4. In another bowl, put 5 ½ cup of chicken broth, Add the Maggi Cube and salt and stir on low heat until the Maggi Cube melt.
5. Add the broth to the rice and let it boil, then cover and leave it on low heat for 25-30 minutes or until the rice is cooked.
6. Turn the dish upside down on the serving plate and then add the roasted pine nuts.
Chef Shamra's Tip:
Chef Shamra advises you to use Basmati Rice - Long Grain, Pine Nuts Chinese Large from Yara , Maggi cubes from MAGGI.

ingredients
- 1 cup rice. - 3 tablespoons olive oil. - 3 onions. - 3 cups water. - 1cup lentils. - 1 teaspoon salt. - 2 teaspoons cumin.
description
1. Heat olive oil in a pan, add onions and stir. 2. Add one teaspoon of cumin and stir until the onions become golden. 3. Put one third of the onion aside and leave the rest in the pan until it becomes brown and crispy. 4. Meanwhile, boil water in a pot and add the lentils, then turn down the fire, cover the pot and let the lentils cook for 15 minutes. 5. Add the onions that we set aside on lentils with rice and salt and 1 teaspoon of cumin and stir well. 6. Then cover the pot and leave the ingredients on low heat until the rice is cooked for about 15 minutes and stir from time to time. 7. Put Mujadara in the serving dish and sprinkle with onion and serve the dish. Chef Shamra's Tip: Chef Shamra advises you to serve TZATZIKI (Nojomiya Al Sham with yogurt and cucumber) from Al Sham or salads next to the Mujadara (Rice with lentils) , use Basmati Rice - Long Grain, Crimson Whole Red Lentils from Yara.

ingredients
kebbe:
- Three and a half cups of soft bulgur.
- A kilo of lean meat.
- Three tablespoons of cold water.
- 1 onion chopped into quarters.
- Half a grain of lemon.
- Two sheets of fresh green mint.
- Salt and pepper as needed.
alkebbe filling:
- 1 finely chopped onion.
- Five hundred grams of fat-free meat.
- Vegetable oil for frying.
- A teaspoon of white pepper.
- A teaspoon of ginger.
- A teaspoon of black pepper.
- A teaspoon of salt.
- Four tablespoons of pomegranate molasses.

description
kebbe:
1. Soak the bulgur in water for half an hour.
2. Mix the chopped onion with mint, salt, pepper and peel half the lemon we have, Then add the soft filtered bulgur from the water in the mixer until we get a smooth mixture.
3. Add the minced meat to the previous mixture of water, and return the mixing process well until the ingredients are mixed, then we put the mixture in a deep vase and start the process of kneading by hand well.
Filling:
1. Put the vegetable oil in a wide skillet and leave it a little on low heat until the oil is heated and then add the chopped onion and leave it until it withers, then add the meat and stir it with the onions.
2. Add the white pepper, black pepper and ginger, stir the ingredients together and leave it on the quiet fire until the meat ripens.
3. Divide the mixture of kebbe into small balls according to the desired size.Then, make a small hole in each ball, and put a little of the fill that we prepared in advance. After That, close it well and gently. Repeat the process with the rest of the balls.
4. Heat oil in a deep skillet and place the kebbe in a deep pan and leave until golden brown on all sides.
5. We put the kebbe on the drying paper to get rid of the excess oil.
Chef Shamra's Tip:
Nuts can be added to the filling such as: Pistachios , Almonds Blanched Sliced , Pine Nuts Chinese Large from Yara.
We prefer to use Bulgur Wheat Fine from Yara , Black Pepper Ground , Ginger Ground , Kibbeh Spices from Adonis.

ingredients
- 2 kg minced meat. - 5 medium-sized onions. - Teaspoon salt. - Teaspoon pepper. - Teaspoon cinnamon. - parsley. - 3 medium sized tomatoes.
description
1. Chop the Onions and parsley into small pieces. 2. Mix Onion, Parsley, Salt, Pepper, Cinnamon, and The Minced Meat Together. 3. In the tray of the oven, add a little of the ghee, then extend the meat. Decorate the tomato rings, cover with aluminum foil. Put in the oven for 45 minutes. Uncover the aluminum lid and place in the oven for another 1/4 hour. 4. Serve hot. Chef Shamra's Tip: Chef Shamra's advice is to serve a rice dish next to the kofta.

ingredients
- 1/2 kilo minced meat.
- 1 sliced potato.
- 1 green peppers sweet sliced slice.
- 1 eggplant slices.
- 1 cup ketchup.
- 3 cups béchamel.
- 1 cup mozzarella cheese.

description
1. Fry the Eggplant, potatoes and pepper.
2. Place them in order above in a suitable tray (we arrange eggplant first and then over the potatoes and pepper).
3. Place the chopped meat over it.
4. Put the ketchup over the weft.
5. Add half the amount of cheese.
6. Place the béchamel and distribute it over it.
7. We distribute the rest of the cheese on the face.
8. Put The Tray in The Oven for 10 Minutes Until It Becomes Brown.
Chef Shamra's Tip:
Chef Shamra advises you to use Bechamel Mix from YIOTIS .

ingredients
- 3 chicken breasts. - Tablespoon lemon juice. - 250 g chopped cherry tomatoes. - 150 g of feta cheese. - 6 basil leaves. - Tablespoon olive oil. - 2 tablespoons sunflower oil. - Teaspoon salt. - 1 teaspoon ground black pepper.
description
1. Spice the chicken breast with salt and pepper. 2. Put the vegetable oil in a grill on the fire and grill the chicken on each side for about 5 minutes. 3. Chop the chicken into slices. 4. In a small bowl, mix olive oil with lemon juice, salt and pepper. 5. In a large bowl, put the tomatoes, feta cheese, chicken strips, fresh basil leaves and spices and stir well Serve with slices of baguette bread. Chef Shamra's Tip: Chef Shamra advises you to use Greek Extra Virgin Olive Oil from SOLON, Authentic Greek Feta Cheese from MINERVA .

ingredients
- 3/4 Cup of rice.
- 8 cups of fresh milk.
- 3 teaspoons starch.
- 1 big cup of sugar or on request.
- Half a cup of finely chopped pistachios.
- Half a cup of blossom water - Mazaher.
- Half a teaspoon of granules Mestka Arabic.

description
1. Wash rice and then soak in hot water for 1 hour.
2. Put the rice in a pot and add a glass of water and put it on the fire.
3. After boiling the rice for 10 minutes, remove the water from the rice and add the starch to the cold milk and then stir until the starch melts.
4. Add the milk to the rice and stir constantly for 45 minutes.
5. Add sugar to rice with milk and stir in order not to stick rice to the bottom of the pot.
6. Leave on fire for 5 minutes with continuous stirring.
7. Crush the Mestka with a teaspoon of sugar and add to the rice with milk and stir.
8. Add the blossom water to the milk and stir and turn off fire.
9. Pour into dishes and decorate with pistachios and leave until cooled and then served the dish.
Chef Shamra's Tip:
Chef Shamra advises you to use Egyptian Rice - Medium from Yara , Orange blossom water – Mazaher from CORTAS

ingredients
- two and a half cups of liquid milk.
- 50 g butter.
- 1 sugar Cup.
- 1 cup flour.
- 1 tablespoon vanilla.
- cream Shanti.
- A cup of milk for cream.
- 1 coconut Cup.

description
1. In a bowl, put a flour cup, a sugar cup, and two and a half cups of liquid milk, stir them and put them on fire and continue stirring and when it is heated and begins boiling add butter and vanilla.
2. Continue stirring and lift the mixture from the fire. Mix it with the electric mixer. Then, sprinkle the coconut on the bowl and put the mixture over it.
3. When it cools, put the cream over it and sprinkle with pistachio.After that, put it in the refrigerator and divide it into squares.
4. Serve cool.
Chef Shamra's Tip:
Chef Shamra advises you to use Vanillin from KRINOS, Sweet Butter from LURPAK.

ingredients
- 6 medium sized peeled potatoes. - 1/4 cup olive oil. - 1/4 cup special chicken seasonings. - 1 whole chicken (weighing about 2 kg to 3 kg) "chopped". - 4 garlic cloves, peeled and sliced.
description
1. Warm the oven 175°. 2. Cut the potatoes into thick slices and arrange them in a special oven tray. 3. Heat 2 tablespoons olive oil and 1 tablespoon of chicken seasoning, then arrange chicken pieces over potatoes. 4. Sprinkle the hot olive oil mixture and chicken seasoning on the chicken pieces, sprinkle the remaining chicken seasoning with it, then add the garlic slices. 5. Enter the tray into the oven and do not cover it and leave it for 1 hour, or until the chicken becomes pink. 6. If the chicken becomes dark before its maturity, you should cover it with the aluminum cover. 7. The aluminum cover is used to cook evenly. Chef Shamra's Tip: Chef Shamra advises you to use Chicken Spices from Adonis, Lebanese Extra Virgin Olive Oil from Saifan.

ingredients
- 1 kg minced beef.
- 6 Onions, peeled and finely chopped.
- 2 tablespoons tomato paste.
- 1/2 cup vegetable oil.
- 1 teaspoon salt.
- 1/2 teaspoon soft cinnamon.
- 1/2 teaspoon mixed spices.

description
1. Mix the meat, cinnamon, sweet peppers, salt and half the amount of onions in an electric mixer to get a cohesive mix.
2. Wet the hands with water and divide the meat mixture into small pellets.
3. Fry the meatballs in hot oil until they are Well Cooked. Then, Remove the meatballs from The Oil and dry them well.
4. Fry the remaining onions in the pan until geeting soft, Then put it in a saucepan with fried meatballs. Add tomato paste and 4 cups of water and Leave the pan on medium heat.
5. When the mixture begins to boil, reduce the heat and leave for about 30 minutes, after covering the pot.
6. Serve hot with rice.
Chef Shamra's Tip:
Chef Shamra advises you to use tomato Paste from TUKAS brand.

ingredients
- 1 cup white beans, dried. - 2 tablespoons vegetable oil. - 3 medium onion, minced. - 300 g of sheep's thigh, clip for medium cubes. - 1 teaspoon of various spices. - 4 cups water. - 2 cube of MAGGI Chicken Bouillon. - 3 medium tomatoes, minced. - 3 garlic cloves, mashed. - Half a cup of fresh coriander, minced.
description
1. Soak the white beans in water for 12 hours. in a large skillet, heat the oil and cook the meat and onions. Spice it and stir for 4-5 minutes. 2. Sprinkle water, Maggi, white beans, and tomatoes, boil over low heat for 1 hour, or until meat and beans are ripened. 3. Add garlic, coriander and boil for 5 more minutes, and serve hot soups with a dish of delicious rice. Chef Shamra's Tip: Chef Shamra advises you to use Great Northern Beans from Yara, Maggi cubes from MAGGI , Black Pepper Ground , Ginger Ground from Adonis .

ingredients
- 2 Cans of Mix Peas and Carrots, to Be About 450 Grams. - 300 G Cut Veal Meat, Cut into Small Cubes. - 1 Onion Medium Size Well Chopped. - 2 Cloves of Crushed Garlic. - 2 Tablespoons Tomato Paste, Mixed with 1 Cup Water. - 2 Tablespoons Vegetable Oil. - 1 Teaspoon Salt. - 1/2 Teaspoon Black Pepper.
description
1. Put The Vegetable Oil in a Cooker and Fry the Onions on High Heat to Become Soft and Golden Color. 2. Add The Garlic and Put The Cubes of Meat and Stir The Mixture Over Medium Heat Until The Meat is Cooked Well. 3. Then Put The Peas and Carrot in a Pot "after Drying Them Out of The Water Well". 4. Add Salt, Black Pepper and Tomato to The Water, Pour Enough Water, and Cover The Pot. 5. Leave The Ingredients Simmer For 20 Minutes on Low Heat. 6. Serve Peas Stew Hot with Rice. Chef Shamra's Tip: Chef Shamra Advises You to Use Tomato Paste from TUKAS Brand.

ingredients
- 2 lemon juice yellow. - Bones of lamb meatboiled with spices. - The amount of the grape leaves is unknown. Filling Ingredients: 1. 500 g of minced meat. 2. A cup of Egyptian rice. 3. 1 finely chopped garlic. 4. Salt Spices (Black Pepper - Cumin - Ground Cinnamon). 5. 3 tablespoons vegetable oil.
description
1. Wash the grape leaves well and place them in boiled water for few minutes until the paper becomes darker and becomes soft to wrap. 2. Mix the Filling Ingredients together in a bowl. 3. Place each sheet of paper on a clean surface so that its rough surface is top and put an appropriate amount of filling and wrap it and lined in a bowl over the feathers of meat in the bottom of the bowl. 4. Add the broth of meat and spoon of cumin and a quantity of water to cover the grape leaves and put on them a marble stone or any weight to fix paper grapes. 5. Put on fire for an hour. 6. Reduce gas temperature and leave for another hour on low heat . 7. Add lemon juice before the fire is extinguished for a quarter of an hour before serving. 8. We filter the grape leaves from the broth when serving and Turn the bowl upside down on the serving plate so that the feathers are on top and the grape leaves are underneath. Chef Shamra's Tip: Chef Shamra advises you to use Grape Leaves from Orlando, black pepper, Cumin Ground, and Cinnamon Ground from Adonis.

ingredients
- One envelope of plain tea biscuits.
- 200 grams of sugar.
- One cup of dry milk.
- 1/2 Kilo cream cheese.
- A tablespoon of butter.
- 1 tablespoon gelatin.
- Cup of cold caramel cream.

description
1. Put the biscuits in a plastic bag, then grind it well with the food processor until it becomes smooth.
2. Place the biscuits in a small bowl, then add the butter, and stir well until it becomes a dough.
3. Press The biscuits in the Pyrex mold and level the surface well until it forms a straight layer.
4. Insert the mold into the refrigerator, and leave until use.
5. Put both cream cheese, sugar, milk and gelatin in the electric blender, and mix the ingredients at high speed to blend and combine, for 15 minutes.
6. Remove the Pyrex mold from the fridge, then pour the cream mixture over it, together with the flat spoon.
7. Return the tray to the refrigerator, and leave for an hour.
8. Pour the cold caramel cream mixture on the alchiz layer, then return it to the refrigerator, and leave for an extra hour.
Chef Shamra's Tip:
Chef Shamra advises you to use sugar from YARA, cream Carmel LEBANON VALLEY, butter of Lurpak, cream cheese KIRI

ingredients
- 4 slices lemon.
- 4 Artichoke (ground).
- 2 small spoon starch.
- 2 chicken breasts.
- 2 tbsp fresh parsley (chopped).
- Chopped onion.
- Spoon small thyme
- 1 cube Maggi.
- 1 tbsp olive oil.
- A spray of salt.
- A spray of spices.
- 1/4 cup lemon juice.
description
1. By the knife we cut each chest of chicken breasts in half without reaching the end.
2. Put the chicken breasts between two pieces of nylon paper and we press on the chicken to become thin and flat.
3. Then in a deep bowl put the artichoke, thyme and onions and season with salt, pepper and spices and mix well.
4. Then we work on filling the chicken breasts with the previous mixture and then rolled and closed by a toothpick and then covered and placed in the refrigerator for half an hour.
5. Then put the oil on the fire and then add the chicken breasts stuffed and all sides.
6. Then add the broth and lemon juice and cover the bowl and slow the fire and leave for half an hour.
7. The chicken breasts are placed aside in the serving dish.
8. Melt the starch in a quarter cup of lemon juice and then add to the remaining broth in the bowl and stir until it gets thick a little.
9. Pour the former sauce over the chicken breasts and decorate with lemon slices and parsley and serve.
Chef Shamra's Tip:
chef Shamra advises you to use Maggi cubes, seven spices of ALWADI, artichoke from MINERVA, olive oil from CORTAS

ingredients
- 10 grains of Artichoke. - 8 grains of Mushroom .(small section) - 4 large spoon butter. - 1 chopped onion number. - 1 cup Bechamel. - 1 a spray of crushed black pepper (or as desired). - 1 large spoon lemon juice. - 1 a spray of salt (or as desired). - 1/2 cup corn. - 1/2 cup of Kashkavan cheese (grated). - 1/8 kilo carrots. - 1/8 kilo peas (boiled).
description
1. In a bowl with boiling water on the fire with a spoon of salt and lemon juice put the artichoke until they boil for 10 minutes. 2. Then in a bowl on the fire put the butter and onions and stir until tender. 3. Then add the peas, carrots, mushrooms and corn and stir. 4. Then half of the artichoke pieces in a tray and stuff with vegetables. 5. Then spread the bechamel and cheese and put in the oven at 180 temperature for half an hour to take a golden color and then serve. Chef Shamra's Tip: Chef Shamra advises you to use the bechamel from yiotis, butter from Lurpak, Qhuan cheese from krinos, ground black pepper from ADONIS, artichoke from ALWADI

ingredients
- Beef: 1 kilo (finely chopped). - Tomatoes: 200 g (large and chopped). - Red onion: 200g (chopped). - Thyme: 100 grams (fresh and chopped). - Mint: 50 g (fresh and chopped). - Parsley: 100 grams (chopped). - Balsamic vinegar: 80 melleltr (White). - Olive oil: 100 milliliters. - Eggs: 4 beads. - Breadcrumbs: 500 grams . - Salt: as desired. - Seven spices: as desired.
description
1. Mix all ingredients together in a bowl, and save in the refrigerator for a minimum of 3 hours. 2. From this mixture, make round pieces of about 100 grams each. 3. Place the balls in an oil-greased tray, cover with tin foil, cook in a hot oven, at 180 c, for 45 minutes. Chef Shamra's Tip: Chef Shamra advises you to use olive oil from HORIO, seven spices from ADONIS

ingredients
- 3 eggs. - 3 cups flour (sifted). - 1 small Spoon Vanilla. - 1 cup butter . - Pinch of salt. - 1 small spoon baking powder. - 1 small spoon lemon juice. - 1 cup Jam (strawberry). - 1 cup sugar (powder).
description
1. Preheat oven to 180 degree temperature. 2. Mix eggs, vanilla, lemon and sugar well. 3. Add the butter and continue whipping until the ingredients are blended. 4. In another bowl, mix the flour and baking powder and gradually add them to the previous mixture while continuing to whisk until we get the dough. 5. Divide the dough into two thirds and one third. 6. We paint the tart tray with oil and flour. 7. Spread the bulk of the dough in tray till covers tray edges. 8. Put the tray in the refrigerator for about an hour. The smaller part is placed in a nylon bag and also placed in the refrigerator. 9. Remove the tray from the refrigerator and distribute the jam on the surface to cover it completely. 10. Spread the smallest part to become about 4 mm thick and using the knife cut into strips with a width of 1 inch. 11. Distribute the strips on the tray and praise the edges of the dough on the straps. 12. Put the tart in the oven for half an hour until it becomes golden colour.. Leave to cool and serve. Chef Shamra's Tip: Chef Shamra recommends to use baking powder and vanilla from krinos, powdered sugar from YARA Strawberry jam from Cortas, flour from YARA

ingredients
- 2 small spoon Salt. - 1 kg shrimp (large unpeeled). - 2 spoon Small ground black pepper. - 2 large spoon dry ground coriander. - 1 large clove garlic mashed. - 1 large ginger (grated). - 1/2 cup olive oil. - 1/2 cup soya sauce. - 1/4 cup lemon juice.
description
1. Shrimp are cleaned while retaining the chaff and heads, Then wash the shrimp in cold water and dry them. 2. Mix the marinade ingredients and then pour on the shrimp and mix with it. 3. Put in the refrigerator to soak for 2 hours. 4. Cook not covered in a hot oven for 20 minutes and then serve. Chef Shamra's Tip: Chef Shamra advises you to use ginger ground, black pepper ground, coriander ground from ADONIS Peeled garlic from LAODICEA, olive oil from HORIO

ingredients
- 250 g sugar.
- 180 g fine Semolina.
- Cup caster sugar.
- 3 eggs.
- 1/2 cup vegetable oil.
- 1/2 cup melted butter.
- 3 tbsp ground cinnamon.
- 2 tbsp butter.
- Teaspoon vanilla.
- Teaspoon lemon zest.
- Pinch of salt.
- 4 cups milk.
- 12 slices of baklava leaves.
description
1. In a bowl on the fire put the liquid milk and then add the butter, sprinkle lemon, sugar, and semolina and mix.
2. Add the vanilla and salt on The eggs and whisk them very well.
3. After the mixture thickens, add the egg mixture and mix.
4. In a side dish, mix the oil with the butter.
5. In a second bowl, mix icing sugar and cinnamon.
6. Cut the baklava into the shape of your mold.
7. Grease the mold with butter and then put the slices of baklava.
8. Grease the butter mixture with the oil.
9. Place part of sugar mixture with cinnamon.
10. Repeat the above until you have 6 layers.
11. After the sixth layer put the mixture of semolina and milk.
12. Apply a new layer of baklava and then grease it with butter and sprinkle with sugar and cinnamon.
13. Repeat the above until all the layers are finished.
14. Cut it as clear in front of you.
15. Insert the oven on 190 degrees from 25 to 30 minutes and they become ready to serve.
Chef Shamra's Tip:
Chef Shamra advises you to use sugar, fine sugar and fine semolina from YARA, Butter of Lurpak, vanilla from krinos, ground cinnamon from ADONIS

ingredients
- 5 count of lettuce (Capucci chopped). - 4 large spoon olive oil. - 2 grains of radish (thinly sliced). - 1 cucumber (sliced). - 1 large spoon lemon juice. - 1 large spoon vinegar. - 1 onion (clip loops). - 1 tomatoes (sliced). - 1 small spoon dried thyme. - 1/2 small spoon salt (or as desired). - 1/2 spoon small ground black pepper (or as desired). - 1/2 Cup black olives (without seed). - 1/4 kilo feta cheese (sliced).
description
1. In a Jar, mix the balsamic vinegar with olive oil, lemon juice, salt and pepper well. 2. In a deep pot we put all the chopped vegetables. And mix. Then put the cubes of feta cheese and sliced olives. 3. The salad is distributed over the marinade and then sprinkled with dried thyme and served. And enjoy. Chef Shamra's Tip: Chef Shamra advises you to use the Krinos feta cheese Horio olive oil, black olives from krinos, dried thyme from ritma

ingredients
- 300 g feta cheese. - 2 large spoon lemon juice (optional). - 1/2 small spoon Ground black pepper (or as desired). - 1 cup flour. - 1 small spoon dried thyme (finely milled). - 1/2 water (iced). - 1/4 cup olive oil.
description
1. Mix thoroughly with black pepper and thyme. 2. Cut the feta cheese into thin fingers. 3. Place the chilled water in a deep glass jar. 4. Dip the cheese sticks in the iced water for a few seconds and then gently wrap the flour thoroughly. 5. In a bowl, heat olive oil and fry the cheese sticks until golden colour. 6. Sprinkle the lemon over the fried cheese and serve hot with tomatoes and grilled green peppers. Chef Shamra's Tip: Chef Shamra advises you to use the Krinos feta cheese, Flour from YARA, SAIFAN olive oil, Dried thyme from RITMA

ingredients
- 200 gram butter. - 6 toast pieces (toasted). - 2 tuna tray (pieces). - 1 Pinch ground black pepper. - 1 Pinch salt. - 1 number of avocado (well mashed).
description
1. Drain the tuna cans well from the oil. 2. Put the tuna in A suitable bowl and mash very well. 3. Then gradually add the butter and avocado and continue mixing until you mix well and completely. 4. cover the tuna and butter mixture and refrigerate for at least two hours. 5. Then season with salt and pepper. 6. Then we distribute the tuna mixture on the bread slices. serve cool . Chef Shamra's Tip: Chef Shamra is advised to use toast from PAPADOPOULOS Butter from Lurpak, black pepper from ADONIS

ingredients
- 2 cucumbers. - 2 large hanging vinegar. - 2 large spoon olive oil. - 1 arugula Package. - 1 sweet green pepper. - 1 Pinch salt. - 1 tomato. - 1 large spoon lemon juice. - 1/8 grams feta cheese (cubes for garnish).
description
1. Wash the watercress and cut and wash the remaining vegetables and cut them and put all the vegetables together, then put vinegar, lemon and olive oil and stir. 2. Then put the feta cheese cubes on the face to stick, and put in a dish to serve. Chef Shamra's Tip: Chef Shamra is recommended to use feta cheese from krinos, olive oil from Horio,

ingredients
- 3 eggs. - 1 small spoon lemon peel. - 1 cup semolina. - 1 cup flour. - 1 large hanging baking powder. - 1 large hanging vanilla (liquid). - 1 cup sugar. - 1 full cream Milk cup (at room temperature). - 1 Pinch salt. - 1/2 cup butter (at room temperature). - 1/2 cup pistachio (for garnish) Diameter amounts. - 1 water Cup. - 2 cup sugar. - 2 small Spoon Water blossom. - 2 small spoon lemon juice.
description
How to prepare the meltsugar: In a bowl on the fire add the water and sugar and stir them until the water boils for 10 minutes. Add the lemon juice and stir and leave the mixture on the fire about 10 minutes then remove from the fire and add the blossom water and leave to cool. 1. In a bowl mix flour, semolina and baking powder. 2. In another bowl, mix the sugar with butter well, sprinkle with lemon peel and mix until they are melted. 3. Separate the egg yolk from the whites. 4. Add the yolk to the butter mixture and sugar one after the other until we get a homogeneous mixture and then add the vanilla. 5. Then add the yogurt and whisk well. 6. Gradually add the flour mixture and semolina and mix well. 7. In another bowl, place the egg whites with a pinch of salt and whisk well for five minutes until thickens. 8. Add the egg whites mixture to the cake mixture gradually by hanging and mixing until the dough interferes well. 9. In a butter greased and sprinkled with flour, put the cake mixture. Put in an oven at a temperature of 200 for about 40 minutes or until maturity. 10. The cake is watered and hot with the cold melt sugar prepared before. 11. Leave until completely cool and adorned with any kind of nuts and cream and serve. Chef Shamra's Tip: Chef Shamra is recommended to use semolina, flour and sugar from YARA, baking powder from krinos, butter from Lurpak, and blossom water from cortas, and pistachio from YARA

ingredients
- Chips Dough.
- Feta cheese: 500 grams.
- Parsley: 1/4 cup (finely chopped).
- Olive oil: 3 tablespoons.
- Salt: 1/2 teaspoon.
- Black pepper: 1/2 teaspoon.
- Milk: Three Cups.
- 2 eggs.
- Butter: 2 tablespoons.
- Vegetable oil: 2 tablespoons.
description
1. Preheat oven to 180 c and prepare a high-edged circular baking tray.
2. Melt the butter with vegetable oil in a saucepan and then paint the tray with a mild layer.
3. Leave the dough before using it approximately half an hour outside the freezer.
4. Mix the cheese, olive oil, parsley, salt and pepper and set aside. Then take 4 pieces of dough and put in the tray and paint the mixture of butter and oil then take four more pieces and place on top of the other and paint with butter and then stuff with the cheese mixture.
5. Place 4 pieces of dough and brush the butter mixture and then repeat the process again with 4 pieces of dough and then remove the excess edges of the dough. Cut into square pieces so that the knife does not reach the bottom of the tray.
6. Whisk the eggs with the milk with a pinch of salt and pepper and then pour over the pie and enter the oven and leave 20 minutes until the eggs dry and the colour becomes golden and serve hot.
Chef Shamra's Tip:
Chef Shamra is recommended to use a chip dough from APOLLO, Krinos Feta cheese, Olive oil from MINERVA, Black pepper from ADONIS, Butter from Lurpak

ingredients
- 3 large onions, chopped.
- Two large spinach chopped.
- A small bunch of chopped dill.
- A small bunch of chopped parsley.
- A teaspoon of soft salt.
- 1/4 teaspoon ground black pepper.
- Half a large cup of feta cheese.
- A large cup of liquid cheese.
- 3 tablespoons melted butter.
- Jelash dough as desired.
description
1. Place the chopped onions and spinach in a deep bowl, add salt, black pepper, dill and parsley and stir well until combined.
2. Cut the feta cheese and then put it in a small bowl and leave it aside.
3. Add the liquid cheese and feta cheese and stir with the rest of the ingredients.
4. Do the stuffing of the jalash dough lengthwise so that you put the tip of the dough over the other tip so that the padding does not come out.
5. Place the spinach stuffing on the tip of the dough from one side and then in the dough on the stuffing so that the stuffing does not appear.
6. Roll the pie in the form of a circle and then paint it with melted butter and put it in a greased tray and then grease the pie with butter and put it in the hot oven.
7. Leave the Greek pie in the oven for 15 minutes to 20 minutes until brown from the sides and then wait until it gets red.
Chef Shamra's Tip:
Chef Shamra is recommended to use black pepper from ADONIS, Krinos feta cheese, liquid cheese from arz, butter from Lurpak

ingredients
- Yogurt-Cup.
- Chopped dill-tablespoon.
-2 Cloves Garlic.
-2 Cucumbers peeled and chopped into cubes.
-2 tablespoons Olive oil.
- Lemon juice-half grain.
- Salt-as desired.
- Black pepper-as desired.
description
1. In the electric mixer, put all the ingredients together.
2. Mix until the ingredients are combined without grinding them completely.
3. Place in a bowl, cover and bring to the refrigerator at least for an hour before serving.
Chef Shamra's Tip:
Chef Shamra is recommended to use milk from ARZ, garlic from LAODICEA Olive oil from HORIO, the black pepper of ADONIS

ingredients
- 100 grams feta cheese.
- 3 green onions.
- 2 large spoon fresh parsley .(chopped)
- 2 cup zucchini (sliced).
- 2 loves of garlic mashed.
- 2 large hanging dill.
- 1 egg.
- 1 cup ground breadcrumbs.
- 1 cheddar cheese cup (grated).
- 1 cup flour.
- 1 large spoon salt.
- 1 cup of frying oil.

description
1. Put the zucchini in a strainer and sprinkle with salt and leave to rest for 30 minutes.
2. Squeeze the zucchini to get rid of the excess water.
3. Put in a bowl with eggs, feta cheese, chopped green leaves, green onions, cheddar cheese and garlic.
4. Add and mix flour and breadcrumbs to make a cohesive dough.
5. Fill a spoon from the zucchini mixture and place in hot oil for frying, and stir once.
6. Drain on kitchen paper or in a strainer before rendering.
Chef Shamra's Tip:
Chef Shamra advises you to use the Krinos feta cheese, RIMTA dried Mint, Garlic from LAODICEA , Flour from YARA

ingredients
- 2 tbsp butter. - 2 cups full-fat milk. - 1/2 Pack Condensed milk. - 3 tbsp sugar. - Pinch of salt. - 1/2 agarwood Vanilla Seeds. - 1/2 Cup fine semolina. - 2 medium-sized eggs. - 2 egg yolk. - 1/2 teaspoon Orange. For citrus syrup: - 3/4 Cup sugar. - 1/2 Cup water. - 1/4 Cup orange juice. - 1/2 box filo pastry flakes.
description
To prepare custard: 1. Melt butter, add milk, half the amount of sugar, salt and vanilla seeds and stir. Boil then add the semolina and stir constantly and cook until the mixture thickens and set aside. 2. Whisk eggs and egg yolks with the rest of the sugar and add the orange and semolina mixture in a stirring way, set aside. To prepare a drink: 1. Boil all ingredients together for 5 minutes and set aside. To assemble the dish: 1. Put half the amount of filo pastry chips in the bottom of the baking dish. 2. Brush with a generous amount of butter between each layer. 3. Pour custard over the chips and straighten up the edges. Chef Shamra's Tip: Chef Shamra is recommended to use butter from Lurpak, Semolina and Sugar from YARA, Filo pastry from ATHENS

ingredients
- Kilograms of finely chopped fillet fish. - One onion finely chopped. - Teaspoon of each: saffron, black pepper, salt. - Tablespoon of each: ground coriander, turmeric. - Two small tablespoons of orange brush. - Four teaspoons of olive oil. - A grain of chopped onions lengthwise.
description
1. Place the fish, chopped onions, saffron, black pepper, salt, and coriander in a bowl and mix. 2. Add the orange spray, turmeric and mixing, until it becomes a homogeneous mixture. 3. Pelletizing the mixture in the form of longitudinal fingers, then leaving aside. 4. Heat half the amount of olive oil in a frying pan on the fire, then add onions and stir until tender. 5. Remove the onion from the fire, then pour it into a tray dedicated to the oven. 6. Add the kofta fingers over the onion, then grease it with the remaining amount of olive oil. 7. Insert the Kofta tray into the medium heat furnace, for a third of an hour, until gets ripe. Chef Shamra's Tip: Chef Shamra is recommended to use ground black pepper, coriander and turmeric from ADONIS, olive oil from CORTAS

ingredients
- 3 large hanging flour. - 2 chicken bouillon cubes. - 2 eggs. - 2 chopped onion number. - 2 large hanging sunflower oil. - 1 Pinch salt. - 1 kilo minced meat. - 1 spray dried mint. - 1 Pinch ground black pepper. - 1 large spoon starch. - 3/4 cup lemon juice. - 1/2 cup fresh parsley (finely chopped).
description
1. In a deep bowl, place the minced meat, eggs and dry mint , soak with salt, black pepper and flour and mix well until they are like dough. 2. Then form the meat in the form of medium-sized balls and stacked in an oil-greased tray. 3. Then put it in the oven at 180 temperature for 15 minutes, until it matures. 4. Then in a bowl on the fire put the oil and add the onion and stir until its color gests yellow then lift from the fire and leave aside. 5. Then stack the meatballs in the serving dish and then in the same tray on Fire pour liquid. 6. Then add the onion and stir. 7. Then when boiling, add the lemon juice and parsley. 8. Then in 1/4 Cup of water melt the starch well then add the lemon juice mixture on the fire and stir until the sauce gets thick and season with salt and pepper. 9. Pour the sauce over the meatballs serve with white rice serve hot. Chef Shamra's Tip: Chef Shamra recommends to use a dried mint from RIMTA Black pepper from ADONIS Flour from YARA MAGGI Chicken bouillon Cube