Arnab Mi2li (also Arnab Mikli, Arnab Mi2lee, Arnab Meklee, Fried Rabbit, arabic أرنب مقلي, أرنب مئلي) is a Syrian dish that is mainly common in rural areas. Usually served with fried vegetables, Arnab Mi2li tastes almost like chicken and it is known to be very nutritious .

Ingredients

• 2 Rabbits
• 4 tablespoon flour
• 2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 tablespoon vegetable oil
• 4 tablespoon hot water

Procedure

1. Clean rabbits and cut up for frying.
2. Combine flour, salt and pepper.
3. Dredge rabbit pieces until well coated.
4. Brown on all side in oil in covered skillet. When well browned, sprinkle with hot water.
5. Cover and simmer over low heat for 45 minutes or until tender.
6. Serve with a variety of fried vegetables.

Shangleesh (also Shankleesh, Shunkleesh, Shanklish, Shanglish, Shenglish, Chengleesh, Cottage Cheese Balls, arabic شنكليش, شنغليش) is an appetizer made of Labneh. Shangleesh is very famous in Lebanon and Syria. Although it is known for its very bad smell, it is also known for its exquisite taste.

Ingredients

• 2 Kg Cottage cheese
• 5 Tablesppon Salt
• 1 cup Butter
• 1 cup Zaatar

Procedure

1. Place cottage cheese in cheesecloth sack. Tie top of sack in knot and
   squeeze out all moisture. Hang bag for 3 days until cheese appears to be
   completely dry (moisture will drip out slowly, so hang over sink or
   drain).
2. Remove from sack and add salt - knead well. Roll into balls slightly
   larger than golf balls. Lay on a clean cloth and cover with cheesecloth.
   Place in attic or in shaded area (in dry weather) for 3 days until balls
   are hard-crusted. Place in an airtight jar for 10 days.
3. Mold will form around the cheese balls and the cheese will take on a
   dark color. The cheese balls are now ripe and ready for trimming. Trim off
   mold around balls and dip in melted butter. Roll in Zaatar. Place in glass
   jar and refrigerate. Serve with scrambled eggs or as appetizers with
   Lebanese (Pita) Bread.

Mtabbal (also Mutabbal, Moutabbal, Baba Ghannouj, Baba Ganushe, Baba Ghannuj, Baked Eggplant Dip, arabic بابا غنوج, متبل) is a popular Lebanese/Syrian/Turkish dip usually served as a sidedish and made with eggplant. Nutritionally, eggplants are low in energy (30kcal/100g), protein (1.2%) and vitamin C (5mg/100g), but rich in potassium and calcium.

Ingredients

• 2 eggplants (medium size)
• 1/4 cup tahineh (sesame seed paste)
• 1/4 cup lemon juice
• 3 cloves peeled garlic
• 1 teaspoon salt
• Olive oil
• Fresh mint (optional)
• 2 tablespoons finely chopped fresh parsley (optional)

Procedure

1. Bake the pierced eggplants in the oven for 30-40 minutes at about 350°.
2. Cool (cooling under cold water will make your final dish have a white color, instead of yellow).
3. Remove and skin and the tough top.
4. Blend the eggplants, the tahineh, the lemon juice, the garilc, and the salt in a food processor until smooth.
5. Garnish with olive oil and parsley and mint.
6. Serve with Lebanese (pita) bread.

Shish Taouk (also Shish Tawoo2, Shish Tawook, Shish Tawuk, Shish Tawu2, Chich Tawou2, Barbecued Boned Chicken, arabic شيش طاووق) is a traditional Turkish, Syrian, and Lebanese chicken kebab. Shish means “skewered” and Taouk means “chicken”, compared to shish kebab (skewered beef). The term shish taouk comes from Turkish for skewered chicken. The original version was served with rice and a garlic paste along with vegetables. The sandwich version comes in a bread or pita wrap seasoned with garlic paste, along with lettuce, tomatoes, and pickled turnips.

Ingredients

• 1 kg (32 oz) boned chicken
• 1 tablespoon ketchup
• 1 tablespoon tomato paste
• 1 teaspoon salt
• ¼ teaspoon ground white pepper
• a dash of ground ginger
• 5 cloves garlic, crushed
• ¾ cup lemon juice
• ½ cup vegetable oil

  Procedure

1. Mix all ingredients above.
2. Soak for 24 hours in the refrigerator.
3. Place in an oven tray. Place tray in a 220°C oven for 30 minutes. Lower heat, cook for 30 minutes or until tender (or thread chicken pieces onto skewers, alternate with mushrooms if desired).
4. Serve accompanied with Lebanese (pita) bread, fresh vegetables, french fries, and garlic purée.

Shawerma Djaj (also Shawarma Dajaj, Shawarma djaj, Chicken Shawarma, Chicken Shawerma, arabic شاورما دجاج) is a delicious chicken dish often served in Lebanese (pita) bread. It is famous across all the Middle East, especially Turkey (where it originated), Syria, and Lebanon. It is currently a very known and beloved dish all over the world.

Ingredients

• 2 kg boned chicken, cut into finger size slices
• 2 cups lemon juice
• 1 ½ cups vegetable oil
• a dash of salt (as desired)
• a dash of ground white pepper
• a dash of ground paprika
• a dash of ground mastic
• 1 tbls ground 7 spices

Procedure

1. Mix all ingredients above
2. Soak placed in the refrigerator for 24 hours
3. Place in an oven tray
4. Enter tray into a 220°C oven for 45 minutes
5. Serve in Lebanese (pita) bread, with grilled tomatoes, french fries, and lettuce salad

Fattet Hummos (also Fattet Hummus, Fattet Humus, Fattet Himmos, Fattet 7immos, Fatteh bi Hommos, arabic فتة حمص) is a rich Lebanese/Syrian dish that is eaten usually as an appetizer before the main meal. This dish mainls consists of chickpeas, bread, and might be decorated with ground lamb meat.

Ingredients

• 1 can of chick peas
• 2 cups yoghurt (Laban)
• 3 cloves garlic, crushed
• Pepper
• 2 Lebanese (Pita) bread
• Vegetable Oil
• Olive Oil
• 1-2 tbsp Dried mint leaves
• 3 tbsp Pine nuts or silvered almonds
• 1 tbsp Butter (or clarified butter)
• Salt
• Fried ground lamb meat (optional)

Procedure

1. Pour the yoghurt into a bowl and beat in the garlic and pepper to taste.
2. Open out the bread and toast in a very hot oven until it is crisp and brown. Then break it up into the bottom a of the serving dish. Alternatively, you may cut the bread into triangles and deep fry in hot oil, then drain them on absorbent paper.
3. Pour the chick peas and some of their water over the bread, soaking it thoroughly, keeping a few to decorate the dish. Pour the yoghurt mixture over the chickpeas. Crush the mint leaves over them.
4. To garnish, fry the pine nuts or almonds in sizzling butter until they are golden brown and sprinkle over the yoghurt with extra check peas. 
5. Add fried ground lamb meat on the top (optional).
6. Serve at once with the chick peas hot and the rest lukewarm.