menu2 - Appetizers Kibbeh Namelsie A crispy shell of...

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Kibbeh Namelsie A crispy shell of cracked wheat, stuffed with grind meat, onion, pine nuts, and spices Lajmayin Flour tortilla made in the house stuffed with beef ground meat seasoned with spicy tam- arind sauce and spices Thalatha Chipotle hummus, Hutlacoche Lebaneh, guacamole and pico de gallo served with pita chips and tortilla chips Pita with Za’atar Pita dresses with olive oil and za’atar a arab spice made from dried herbs, sesame seeds and spices Antojito Flour chicharon served with jicama dressed with lime juice Salads Nopalitos Mexican style cactus, tomato, olives and feta cheese. Salam Cucumber, tomato, celery and avocado dressed with olive oil, lime juice, cumin and spearmint Tlalli Mix greens, tomato, avocado, queso fresco served with julianee tortilla chips and grape leaves filled with rice and meat dressed with olive oil and modena balsamic Sops Sopa de torilla Tomato broth served with za’atar julianne tortilla chips and assorted garnishes: avo- cado, sun-dried chile guajillo, chichron and lebaneh Mjaddarah Rice and lentils cooked together, topped with sauteed onions served lebhane Lentil soup Texturized lentil puree soup made with French green lentils and lime juice. Entees
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This note was uploaded on 03/04/2011 for the course A 101 taught by Professor A during the Spring '11 term at Culinary Institute of America.

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menu2 - Appetizers Kibbeh Namelsie A crispy shell of...

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