Drink:                    Yogurt drink

Soup:                    Chicken soup

Salad:                    Cucumber salad with yogurt

Appetiser:           Cheese sambousak

Main course:      Meat rolls with eggs

Baked chicken breasts and potatoes

Freek with meat

Dessert:               Marble cake

Ingredients

• 1 kg chicken breasts – so-door fe-rakh
• 1/2 kg potatoes, cut in thick slices – ba-ta-tes
• 2 tbsp garlic, crushed – tom
• ½ cup vegetable oil – zeit na-ba-ty
• 1/2 cup lemon juice – a-seer la-moon
• 1/2 cup water – may-ya
• 1/2 tsp cinnamon – er-fa
• 2 tbsp thyme – za-tar
• salt and pepper – malh and fel-fel

Directions

• Heat the oven on 180C.
• Wash the chicken breasts and put them in a large bowl.
• Add the potato slices, crushed garlic, cinnamon, thyme, pepper and salt. Mix well.
• Place the seasoned chicken breasts and potato slices in a baking pan; pour the lemon juice and the vegetable oil over the mixture. Cover the tray with aluminium foil.
• Bake in the oven at medium heat for about one hour or until the potatoes are well cooked.
• Once cooked remove the aluminium foil and put the pan back in the oven until the chicken turns golden.
• Serve immediately in the same pan or serving plate