Drink: Blueberry and pineapple cocktail Soup: Oat soup with chicken Salad: Watercress salad Main course: Shrimp Indian style Sayadea rice Dessert: Apple pie Shorbet shoufan bel ferakh – Oat soup with chicken Ingredients * 1/2 kg chicken breasts, cut into cubes – so-door fe-rakh * 1 1/2 cups oats – shoo-fan * 1 onion, chopped – ba-sal * 2 medium tomatoes, chopped – ta-ma-tem * 1 chicken broth cube – ma-gi fe-rakh * 1 tablespoon tomato sauce – sal-set ta-ma-tem * 2 tablespoons butter or ghee – zeb-da or sam-na * lemon wedges for serving – la-moon * 2 cups of water – may-ya * salt and pepper – malh and fel-fel Directions * Fry the onion in butter in a saucepan until golden. Add the chicken breast cubes and stir for few minutes until half done. * Add the tomato sauce, chopped tomatoes, chicken stock cube and 2 cups of water. Cook the chicken breasts on medium heat for almost 30 minutes until they are done. * Add the oats, pepper, salt and extra water if needed. Reheat on low heat while continuing to stir until the oats are cooked, for about 20 minutes. * Serve the soup hot with a squeeze of lemon. Salatet bokla – watercress salad: Ingredients * 1 bunch water cress – bok-la * 2 medium tomatoes, cut into small cubes – ta-ma-tem * 1 tbsp tomato sauce – sal-set ta-ma-tem * 4 tablespoons lemon juice – a-seer la-moon * 3 tablespoons olive oil – zeit za-toon * salt and pepper – malh and fel-fel Directions * Cut watercress into bite-sized strips. * Mix the tomato sauce with the lemon juice, olive oil and salt to make the dressing * Mix the tomatoes cubes and the watercress strips in a serving bowl and add the dressing. * Serve immediately.
