Salamon be kraymet el gibna – Salmon with cream cheese sandwich Ingredients * 250gr smoked salmon, sliced – sa-la-mon me-dakh-an * 1 red onion, shredded – ba-sal * 1 cup cream cheese – kray-met gib-na * 5 tortillas – ‘eysh tor-tee-ya * 2 tsp lemon juice – a-seer la-moon * corn oil – zeit dor-a * salt and pepper – malh and fel-fel Directions Mix the onion, cream cheese, lemon juice, salt and pepper in small bowl and combine well, set aside. Place a tortilla on a flat plate and spread 1/5 of the onion mix on the bread and top with a layer of 2 slices of smoked salmon. Roll up the tortilla. Brush the rolled up tortillas with oil. Heat a large skillet over medium heat. Place the tortillas in the skillet and warm on both sides. Serve immediately. Sodoor ferakh gowa ‘eysh torteeya – Chicken breasts in tortilla
Ingredients * 1 chicken breast, boiled and diced – so-door fe-rakh * 1/4 cup cheddar cheese, shredded – gib-na sha-dar * 2tbsp sweet corn – dor-a * 1 green pepper, cubed – fel-fel akh-dar * 1 tomato, cubed – ta-ma-tem * 1/4 cup parsley, chopped – ba'-doo-nis * tortillas – ‘eysh tor-tee-ya * corn oil – zeit dor-a * salt and pepper – malh and fel-fel
Directions * Combine the cheese with the green pepper, tomato, parsley and corn in medium bowl. Stir well and set aside. * Add the diced chicken to a medium bowl and season with salt and pepper. * Spread cheese mix on the tortillas, top with the chicken and roll up. Heat the oil in a frying pan and cook the tortilllas on both sides until the cheese melts. Serve hot or cold.
