Fisto2

Steak Instructions

1. In a small plate put, grate some black pepper, (or a mix of black, red and white pepper if available).
2. Dip the sirloin edges with the peppers.
3. In a grilling pan or BBQ grill, cook them to your taste.

Rice Instructions

1. Rinse the rice for 10 minutes in cool water.
2. In a boiling pot with a tight-fitting lid, add black rice, water, olive oil and salt.
3. Bring the rice to a boil, and cook for about 20 minutes.
4. When Craters appears, turn off the heat and put between the pot and the lid a soft cloth and let it rest for another 10 minutes.

Pesto Instructions

1. In a food processor, add garlic, basil leaves, pine nuts, and a dash of salt and pepper to the bowl of the processor. While processing, drizzle in olive oil until you get a smooth puree.
2. Add parmesan cheese and mix it with the rest. If the pesto is too thick add some water to it.

Serving Instructions

Instructions

1. Fry the potatoes cubes till golden brown.
2. In a small bowl, dilute the chilli puree with 2 tbsp of olive oil.
3. In a large pan, add the rest of the olive oil, coriander, garlic, chilli, and paprika.
4. Fry the mixture for 1 minute then add the fried potatoes.
5. Toss together, add the lemon juice, salt and frech black pepper and serve .

Instructions

1. In a Bowl, mix all the peppers and salt together, add to the meat and the vinegar and olive oil and marinate before hand, at least 3 hours before cooking time (preferably overnight).
2. Place the marinated meat in a non-stickable cooker, and cook for about 20 mins till the meat is browned but still juicy.
3. Turn off the heat, add the tomatoes to steam them in the cooker for few mins before serving the delicious shawarma.

Instructions

1. Roll out the dough into a thin sheet with a rolling pin or your hands.
2. Put the dough in an oiled baking sheet, brush with oil also the
   surface of the dough, sprinkle with the fennel seeds.
3. Peel and cut the figs, place them over the pizza dough.
4. Place cutted mozarella cheese on top.
5. Season with olive oil, fresh black pepper and salt.
6. Cook in oven at 250C degrees for about 20 minutes.
7. Remove from the oven and sprinkle with ham.

Instructions

1. Sauté the onions and thyme with a pinch of salt in the olive oil in a heavy bottom sauté pan until the onions are golden. (make to not burn the onions)
2. Add half cup of water then after it evaporates a little, add the milk and broth and simmer.
3. Add chestnuts and simmer until chestnuts are falling apart.
4. Remove soup from heat and stir in the heavy cream.
5. Puree the mixture until it is blended and smooth, strain it for a smooth mixture.
6. Add black pepper and salt to taste.
7. Enjoy

Instructions

1. Mix in the cucumber and yogurt with all other ingredients.

2. Serve Cold.

Instructions

1. Remove yellow leaves from hindbeh. Wash well. Chop to smaller pieces.

2. Bring water to a boil, add hindbeh leaves and cook over medium heat for 5 minutes.
3. Drain and rinse in cold water.
4. Squeeze until dry.
5. Fry onion until golden with hindbeh for 15 minutes.
6. Add garlic, bell pepper, black pepper and salt and fry for 5 minutes.
7. Serve cold with lemon juice.