Khair be laban (Cucumber with minted yogurt)

3 shredded cucumbers

2 cups yogurt

1/2 teaspoon mint

pinch of salt, to taste

Combine all the ingredients in bowl

Cover, refrigerated until served

Mandy (Spicy chicken and rice)

1 chicken cut into 4 pieces

2 teaspoon Mandy Mix spices

1 teaspoon salt

3 cups basmati rice

1 tablespoon butter

1 large onion, finally chopped

1 small tomato, finally chopped and removes all the seed

2 whole cardamon pods

6 whole cloves

6 blackpepercorns

2 1/2 cups water or chicken stock

The chicken

Rub spices and salt all over the chicken, place it in a pan, cook chicken uncover until tender and brown about 40 minutes

The Rice

Saute onion with butter until tender and brown, add whole spices, salt rice, water, stir, boil

then add chopped tomato, simmer cover and cook on a very low heat for 20 minutes

Serve it with green salad or yogut with cucumber and mint

Tabboli

Ingredients
1 cup bulgur

1 bunch parsley finely chopped

1 cup of tomatoes, chopped

1 fresh mint leaves chopped

1 cloves garlic minced

1/2 cup olive oil

1/2 cup lemon juice

salt and pepper to taste

In bowl, soak bulgar in water, to cover for few minutes. Place drained wheat in bowl and add parsley, onions, chopped tomatoes, mint, garlic, olive oil and lemon juice. Add salt and pepper to. Refrigerate for few hours. Serve with hummus or baba ganoush and pita/arabic bread.

Humus

Hummus (Garbanzo Bean Dip)

Ingredients
2 cups chickpeas, cooked or canned

1/2 cup fresh lemon juice

1/4 cup tahini

1 cloves garlic

salt

2 tablespoon olive oil

Drain and rinse the chickpeas. Place in a blender with the lemon juice, tahini, a little bit of salt and minced garlic. Blend well, and add the chickpeas juice (some people add water but I prefer to used the juice from the chickpeas can) as needed to form a smooth paste.
Spread the hummus onto a plate, swirling top with the back of a spoon. Drizzle olive oil and when season allows add pomegranades over top and parsley for decoration. Serve with pita/arabic bread.