Musakhan

Rub chicken with lemon juice, season with sumac, and the other spices. Let rest for an hour.
Then, mix onions, nuts and olive oil. Finally spread over chicken.
Bake chicken on top of pita bread coated with oil at 400 degrees for 1 1/2 hours. You can also wrap the chicken like a chawarma and bake.

Lahme Be Ajin

Sift flour, melt yeast in water and add salt. Pour the yeast mixture gradually on the flour kneading all the while. Allow dough to rest 3 hours. Melt butter and work it into the risen dough. Form dough into small balls.
Prepare filling: Fry chopped onions in butter until it is a golden brown. Add meat, spices and snobar and stir occasionally. After a few minutes add vinegar and let cook a little longer. Remove from heat and allow to cool. Roll out balls of dough with one finger (in order to remain round). Put some of the filling on the flattened pieces of dough and arrange in a baking pan. Bake in hot oven for a few minutes. Serve hot with yoghurt.

Filfil Mahshi - Stuffed Green Peppers

Choose medium-sized green peppers. Wash them and cut out the stems. Core with an apple-corer or paring knife.
Make the stuffing by lightly frying the pine nuts and chopped unions in olive oil. Add the wsahed rice and cook, stirring, for five minutes. Add the currants, salt, pepper and sugar. Pour in water to about twice the depth of the other ingrediants in the pot and simmer until the water is absorbed.
Add mint, allspice and lemon juice. When cool, stuff each pepper loosely, as the rice will swell. Cover open end of pepper with a slice of tomato like a lid. Set the stuffed peppers in a single layer in a large pan or dish. Sprinkle with salt and sugar, drizzle a little olive oil and 250 milliliters (1 cup) of water over them and simmer very slowly until the peppers are just tender. Decorate with chopped parsley, lemon slices and tomato slices or wedges, and refrigerate. Serve cool.
Other vegetaables stuffed in the same manner are tomatoes, zucchini (courgettes), eggplant (aubergines), cabbage leaaves or grape leaves. Both kinds of leaves should be briefly parboiled to make them tender and flexible.

Moujadara with Rice

Put lentils in a deep pan, add water & bring to the boil for a few seconds. Then simmer for 20 minutes, add salt, pepper, cumin, rice. Keep simmering and covered for 20 more minutes. Meanwhile, heat the oil in a separate pan. Fry the onions till dark brown, remove the onions with a slotted spoon and put aside. Add the used oil to the lentil mixture, stir gently and cook for 5 more minutes. Empty into a bib dish, cover with the fried onions. Serve hot or cold with salad or yogurt

Fatayer

To make the cheese filling : Combine all the ingredients in a bowl and mix well.
To make the pastry: Combine butter, oil and water in bowl. Add sifted flour, 1tbs at a time, stirring to a smooth paste between additions. Continue adding the flour until a soft dough is formed. Turn dough onto floured surface, knead gently until smooth. Cover and refrigerate for 1 hour. Divide pastry in half; roll each half between sheets of cling film until very thin. Use a cutter or teacup. Cut circles from the pastry (you can make them bigger if you like) Drop 1 tsp of filling into the centre of each circle. Fold over and pinch edges together to seal. Place pastries on greased oven trays and brush with egg. Bake in a moderately hot oven for about 15 minutes or until lightly browned.