Drink :                   Banana juice with almonds

Soup:                    Vegetable soup with cheese

Salad:                    Altomih salad

Appetiser:           Zucchini panee

Main course:      Lamp ribs with honey

Basmati Rice

Dessert:               Balah El-Sham

Ingredients

• 1 kg lamb ribs, with minimal fat – ray-esh da-ny
• ½ cup honey – a’-sal
• ½ cup olive oil – zeit za-toon
• ¼ cup brown sugar – sok-kar bon-nee
• 1/3 cup balsamic vinegar – ghal bal-sa-mic
• 1 tsp cumin – kam-moon
• 1 tsp paprika – pa-pree-ka
• ½ tsp ground cinnamon – er-fa
• 1/2 tablespoon chopped fresh rosemary leaves – rose-ma-ry akh-dar
• 1 garlic clove, chopped – tom
• salt and pepper- malh and fel-fel

Directions

• Combine the honey and oil in a bowl and set aside.
• Mix the cumin, paprika, cinnamon and rosemary in a small bowl and set aside.
• Add the brown sugar to the spice mix and combine with the honey-oil mixture, balsamic vinegar and garlic.
• Place the ribs in a large, deep dish and pour the mixture in the dish until all the ribs are well coated. Cover the dish and place in the fridge for a few hours, this can be done up to 24hrs in advance.
• Fry the ribs in a large nonstick pan on medium heat, turn them frequently to make sure they cook all the way through. The ribs will blacken because the sugar will burn.
• Serve immediately.