Drink: Apple juice with carrot Soup: Sea food soup Salad: Tehina Appetiser: Sweet potatoes slices with Parmesan Cheese Main Course: Shrimp pasta in curry sauce Calamari in the oven Dessert: Cake with orange juice and almond
Ingredients * 1/4 kg uncooked medium shrimp, peeled – gam-ba-ry * 1/4 kg calamari, cut in slices – ka-la-ma-ry * 1/4 kg fish fillet, cut in bites size – sa-mak fi-let * 1 medium onion, cut in small cubes – ba-sal * 2 garlic cloves, crushed – tom * 1/2 cup tomato sauce – sal-set ta-ma-tam * 1/4 cup all-purpose flour – de-‘ee' * 2 cups fat-free milk – la-ban kha-lee e-da-sam * 1 tbsp paprika – pa-pree-ka * 1 tbsp nutmeg – go-zet e-teeb * salt and pepper –malh and fel-fel * 2 tbsp oil – zeit * 2 cups water – may-ya
Directions * Boil the shrimp for 3 minutes, drain and set aside and save the broth. * Heat the oil in a sauce pan fry the onion and garlic until golden. Add the tomato sauce and the broth. * Bring to a boil and add the calamari and fish and leave to cook for 5 minutes. Turn down the heat and add the salt, pepper, paprika and nutmeg and leave to simmer. * Dissolve the flour in the milk by stirring well and add to the soup. Leave to simmer for 2 minutes until the soup thickens. * Serve while hot in small bowls.