FOR DINING EDMONTON

LEFT (FROM TOP) The dips of the desert: kishkeh, mahammara, toum, hummus, and beetroot and lahine salad, are served with raw vegetables, vine leaves and roast chicken A mezze of salad creams served with warm pitta bread could be an unusual, relaxed way to entertain on a summers day in the garden, and you could turn the whole thing into an Arab feast by supplying warm roast chicken, halved hard-boiled eggs, a bowl of tomatoes, raw vegetables for dipping, a green salad and some cheese (perhaps some sliced Haloumi cheese, dipped in flour and fried). FOR DINING EDMONTON You could also add a bowl of chicken livers and onion, chopped and gently fried in butter with a little thyme; and, if you are lucky enough to live near an oriental delicatessen, stuffed vine leaves and kebbeh. In Syria the salads are served, decorated with raw vegetables, in special terracotta dishes, but either soup or cereal bowls would do.

FOR DINING EDMONTON Photo Gallery


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