Drink : Banana juice with almonds Soup: Vegetable soup with cheese Salad: Altomih salad Appetiser: Zucchini panee Main course: Lamp ribs with honey Basmati Rice Dessert: Balah El-Sham
Ingredients * 1 kg lamb ribs, with minimal fat – ray-esh da-ny * 1⁄2 cup honey – a'-sal * 1⁄2 cup olive oil – zeit za-toon * 1⁄4 cup brown sugar – sok-kar bon-nee * 1/3 cup balsamic vinegar – ghal bal-sa-mic * 1 tsp cumin – kam-moon * 1 tsp paprika – pa-pree-ka * 1⁄2 tsp ground cinnamon – er-fa * 1/2 tablespoon chopped fresh rosemary leaves – rose-ma-ry akh-dar * 1 garlic clove, chopped – tom * salt and pepper- malh and fel-fel
Directions * Combine the honey and oil in a bowl and set aside. * Mix the cumin, paprika, cinnamon and rosemary in a small bowl and set aside. * Add the brown sugar to the spice mix and combine with the honey-oil mixture, balsamic vinegar and garlic. * Place the ribs in a large, deep dish and pour the mixture in the dish until all the ribs are well coated. Cover the dish and place in the fridge for a few hours, this can be done up to 24hrs in advance. * Fry the ribs in a large nonstick pan on medium heat, turn them frequently to make sure they cook all the way through. The ribs will blacken because the sugar will burn. * Serve immediately.
