ULTIMATE ARABIAN FOOD FEAST PART-1 , MEDITERRANEAN CUISINE , RECIPES FOR ARABIAN DINNER PARTY

Prepare the Fattoush Salad by combining chopped romaine lettuce, cucumbers, tomatoes, green onions, and pomegranate seeds. Tear pita bread into pieces and add to the salad. Drizzle with olive oil, sumac, salt, and pepper. Add pomegranate molasses and lemon juice just before serving.

For the Tabbouleh Salad, soak bulgur in water until tender. Mix with diced cucumber, diced tomato, parsley, mint powder, green onions, olive oil, lemon juice, fine sea salt, and black pepper to taste.

To make Hummus, blend tahini, water, olive oil, salt, garlic, lemon juice, and chickpeas until smooth. Garnish with olive oil, chopped parsley, and a sprinkle of sumac.

For Baba Ganoush, roast the eggplant until soft. Scoop out the flesh and blend with tahini, lemon juice, garlic, and salt. Drizzle with olive oil before serving.

Prepare the Kibbeh filling by mixing minced meat, chopped onions, 7 spice, black pepper, salt, and pine nuts. For the casing, combine fine bulgur, minced meat, onions, cornflour, 7 spice, black pepper, oregano, salt, and spices. Shape the casing around the filling and fry until golden brown.

For Umm Ali, layer puff pastry in a baking dish, pour over a mixture of milk, condensed milk, sugar, saffron, raisins, almond flakes, slivered almonds, pine nuts, pistachios, and coconut. Bake until golden and bubbly.

For Kanafah, prepare sugar syrup by boiling sugar, water, lemon juice, and rose water. Layer kunafa pastry with melted butter and mozzarella cheese, bake until golden, then drizzle with sugar syrup and garnish with pistachios.

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