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.