Croutons:
- 2 Large Pita Bread, Sliced into Strips About 1" Long By 1/2" Wide
- 2 Tablespoons Olive Oil
- 1/4 Teaspoon Coarse Salt
- 1/8 Teaspoon Black Pepper

Salad:
- 1 Head Romaine Lettuce Thinly Sliced.
- 1 Cup Parsley Leaves.
- 1/2 Cup Mint Leaves.
- 2 Cucumbers-Quartered Lengthwise and Thinly Sliced.
- 2 Medium Tomatoes, Diced.
- 4 Green Onions,White and Green Parts.
- Thin Sliced Radishes.
Dressing:
- 3 Tablespoons Fresh Lemon Juice.
- 3 Tablespoons Olive Oil.
- 1/2 Teaspoon Sumac.
- 1/4 Teaspoon Coarse Salt.
- 1 Clove Garlic, Crushed.

1. for the croutons,heat the oven to 400 F. Toss the sliced bread with olive oil,salt, and pepper.Arrange the bread in a single layer on a large baking sheet and bake until golden on both sides , about 8 to cool.
2. For the dressing, whisk all ingredients together in a bowl.
3. For the salad,toss all salad ingredients in a large bowl add the dressing and croutons.
4. Transfer the salad on to a decorative bowl and serve immediately.
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Chef Wenfee Tip:
Chef Wenfee advises you to use Olive oil from SAIFAN, Black Pepper Ground from ADONIS, chinese peeled garlic from Laodicea.

- 1 Cup Chick Peas
- 1 Cup Fava Beans
- 2 Garlic Cloves
- 1 Medium Onion
- 1/2 Cup Chopped Parsley
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Bicarbonate of Soda
- salt
- Ground Pepper
- Water
- Oil For Deep Frying

Soak the Chick Peas in 3 Cup of Cold Water Foe Up to a Day Drain the Fava Beans and the Chick Peas and Remove the Skin off the Fava Beans only Combine the Uncooked Fava Beans.
Check Peas,Garlic,Onions in a Food Processor and Process Add the Parsley,Cumin,Coriander,Black Pepper,Bicarbonate of Soda and Salt.Knead well and Leave to Rest for 30 Minutes.
Shape about a Tablespoon of the Mixture into Balls then Flatten Them into Patties.Place on a Tray and Leave to Rest at Room Temperature for 30 Minutes.
Deep Fry Hot Oil for About 6 Minutes or until it Turns Brown and When Done Remove and Place onto Paper Towels to Drain.
Serve with your Favorite Salad.

- 2 pound potatoes
- 1/4 cup lemon juice
- 3 tablespoons extra-virgin olive oil
- 4 scallions,thinly sliced
- 1/4 cup chopped fresh mint
- 1/2 teaspoon salt
- freshly ground pepper,taste

Place potatoes in a large saucepan with lightly salted water. Bring to a boil and cook until tender,25 to 30 minutes.
Drain and rinse with cold water.Let it cool for 20 minutes and cut into 1/2 inch pieces.
Whish lemon juice,oil,salt and pepper in large bowl, Add the potatoes and toss, Add scallions and mint to the salad and toss gently.
Serve immediately.

- 1/2 Cup of Tahini
- 1/2 Cup of Cold Water
- 1/4 Cup of lemon juice
- 2 Garlic Cloves
- Salt to Taste

Crush the garlic cloves with some salt Gradually add the tahini and mix well Add the water showly and mix well while adding the lemon juice and alternate the water and lemon juice.
Add mmore water or lemon juice depending on how thick you want the mixture to be.
Note: water makes the mixture thick and lemon juice makes the mixture thin.
Taratour sauce can be used as a dip with starters and also it goes well with fish.
Chef Wenfee Tip:
We prefer to use Chef Ramzi Tahini to get the best taste ans flavor.

- 2 Large Red Peppers
- 1/4 of a Small Onion
- 2 Garlic Cloves
- 1 Teaspoon Cumin
- 1/2 Teaspoon Coriander
- 1/2 Teaspoon Chili Powder
- 1 Teaspoon Paprika
- 1/2 Teaspoon of Arabic 7 Spices
- 1 and half cups of walnuts
- 2 Tablespoons of Pomegranate Molasses
- 1/2 Cup of Bread Crumbs
- Juice of Half Lemon
- Salt to Taste

Roast the peppers in the top level of the oven at high broil for about 7 minutes.
Turn them every couple minutes so they don't get burnt too much
Once done,peel away the skin and remove the seeds
Place the peppers in food processor, along with other ingredients and let it blend for about 10 minutes
The texture of the dip should be a grainy paste
Transfer to a serving bowl
Serve with pita bread or any other flat bread of your choice.

- 150 Grams of sheep fat
- 2 Chopped and drained onion
- 2 Cloves of crushed garlic
- 1 Teaspoon small salt or as desired
- 1 Kilo minced meat(Batlo)
- 1 Teaspoon ground black pepper or as desired
- 1/2 Pack fresh parsley, finely chopped

1. Mix ingredients well until they loosen together and mix for at least five minutes so as not to slip away from the meat skewer
2. The grill skewer is formed as usual and grilled on charcoal
3. Served with onions and grilled tomatoes on charcoal.
Chef Wenfee Tip:
Chef Wenfee advices you to use Black Pepper Ground from Adonis.