- Juice: Apricot juice
- Soup: Yellow lentils with tomatoes
- Appetiser: Kobebah
- Main Course: Duck with orange juice
- Rice with dried fruits
- Dessert : Crème caramel
- 1 kg minced meat or fresh beef – lah-ma ma-froo-ma or lah-ma
- 3 onion, medium size, 1 finely chopped – ba-sal
- 6 tbsp ghee, clarified butter – sam-na
- 1/2 cup water, ice cold – ma-ya
- 2 tsp allspice – fil-fil a-fran-gi
- 1/4 cup pine nuts [optional] – snow-bar
- salt and pepper – malh and fil-fil
- 1/2 kg bulgur – bor-ghol
- ½ cup corn oil – zeit dor-a
- Wash the bulgur well and drain. Put in a bowl and leave in water for 10 minutes. Drain through a fine sieve. Spread the bulgur on a flat dish and leave until dry.
- In a food processor, process ½ kg of the minced beef or fresh meat and bulgur on high speed until completely mixed. Remove and put in a large bowl.
- Put 2 onions into food processor and process until the onions have become a thick liquid. Add the liquid onions to the meat/bulgur mixture.
- Add 1 tsp allspice, salt and pepper to the mixture and return to the food processor. Add 2-3 tbsp water and process on high speed until completely mixed. Return to bowl and refrigerate until ready to use.
Preparing minced meat
- In a medium pan, heat 2 tbsp ghee over medium heat. Stir in finely chopped onion and fry until yellow. Add remaining meat and stir well for 2 minutes. Season with salt, pepper and 1 tsp allspice. Reduce heat, cover pan and leave to cook for about 15 minutes. If the meat becomes too dry, add 3-4 tbsp water.
- Leave to cool for 10 minutes. [optional: add the pine nuts and mix well].
- Use ice water to wet hand. Take a small quantity of kobebah and shape it into an oval ball. Use finger to make a small hole in the centre, fill it with the minced meat and close carefully.
- Repeat until all the kobebah is formed, place in bowl and refrigerate until ready to cook.
- Heat the corn oil in medium pan on medium heat and fry the kobebah until golden.