- Drink: Liquorice
- Soup: Carrot soup
- Salad: Fatoush
- Appetiser: Atayef with cheese
- Main Dish: Rokak with minced meat
- Golash with kibda firakh
- Peas with carrots and tomato sauce
- Desert : Om Aly
Golash with kibda firakh – Filo pastry with chicken livers
1 pack filo pastry – go-lash
½ kilo chicken liver – kib-da firakh
½ cup corn oil – zeit dor-a
1 cup milk – la-ban
1 medium onion, chopped – ba-sal
1 egg, beaten – beid
2 tbsp butter or margarine – zib-da
salt and pepper – malh and fil-fil
- Cut chicken liver into bite-sized pieces.
- Melt butter over medium heat in a non-stick pan. Add onion and stir until yellow.
- Add chicken liver pieces while stirring.
- Reduce heat and leave chicken liver to simmer. The chicken liver is well done when it has absorbed the juice it released.
- Add salt and pepper.
- Brush the bottom of a rectangular baking pan with oil.
- Layer half the quantity of golash sheets on top of each other in the baking pan, brush the surface of each sheet with a little oil before placing them in the baking pan.
- Pour chicken liver mixture on top of the layered golash sheets. Arrange the second half of the sheets on top of the layer of chicken livers, again brushing each sheet with oil.
- Press on the sheets to make sure they stick together. Brush the top sheet with extra oil.
- Cut the golash in 6 or 8 pieces with a sharp knife.
- Mix the milk with the beaten egg and pour over the golash in the baking pan.
- Heat oven to 200C. Put baking pan in the oven and bake for about 30 minutes or until the surface becomes golden.
- Serve immediately.
- For those who do not use milk, mix the beaten egg with chicken stock.
- Butter or margarine can be used to brush the sheets of golash instead of corn oil.