Drink:                    Blueberry and pineapple cocktail

Soup:                    Oat soup with chicken

Salad:                    Watercress salad

Main course:      Shrimp Indian style

Sayadea rice

Dessert:               Apple pie

Shorbet shoufan bel ferakh – Oat soup with chicken

Ingredients

• 1/2 kg chicken breasts, cut into cubes – so-door fe-rakh
• 1 1/2 cups oats – shoo-fan
• 1 onion, chopped – ba-sal
• 2 medium tomatoes, chopped – ta-ma-tem
• 1 chicken broth cube – ma-gi fe-rakh
• 1 tablespoon tomato sauce – sal-set ta-ma-tem
• 2 tablespoons butter or ghee – zeb-da or sam-na
• lemon wedges for serving – la-moon
• 2 cups of water – may-ya
• salt and pepper – malh and fel-fel

Directions

Salatet bokla – watercress salad:

Ingredients

• 1 bunch water cress – bok-la
• 2 medium tomatoes, cut into small cubes – ta-ma-tem
• 1 tbsp tomato sauce – sal-set ta-ma-tem
• 4 tablespoons lemon juice – a-seer la-moon
• 3 tablespoons olive oil – zeit za-toon
• salt and pepper – malh and fel-fel

Directions

• Cut watercress into bite-sized strips.
• Mix the tomato sauce with the lemon juice, olive oil and salt to make the dressing
• Mix the tomatoes cubes and the watercress strips in a serving bowl and add the dressing.
• Serve immediately.