UnBooks:Cookbook/Guide to the Arab Cuisine

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  • Kafta- Minced lamb.
  • Kibbeh - Ground meat with cracked wheat.
  • Mashi Malfouf - Rolls of cabbage leafs filled with ground meat and rice.
  • Kroush Mahshiei - Stuffed sheep intestines.
  • Baba Ghanoush - Egg plant puree.
  • Sfiha - A small pita with brownish toppings as minced meat or zaatar.
  • Falafel - Fried balls of fava beans, have a brownish exterior and a greenish interior.
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