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Chicken
The chicken is cooked with rice and spices in a pressure cooker to preserve the flavor and become tender.
The chicken is grilled on stones to achieve tenderness on the inside and a toasted crust on the outside.
The chicken is buried in a covered pit and slowly cooked over the heat of the earth to become tender with a smoky flavor.
Meat
Lamb meat with bone is cooked in the tandoor, haneeth style, until meltingly tender with a smoky flavor.
The meat is cooked with rice and spices until the flavors meld and it acquires a delicious and tender texture.
Fresh lamb is buried in a covered clay pit and slowly cooked to preserve its tenderness and flavor.
Extras Items
The potatoes are fried in plenty of oil until golden and crispy with a soft texture on the inside.
Mix the sahawk with the cheese until the flavors combine and it becomes a creamy spicy sauce.
Grind peppers and tomatoes with spices to create a hot sauce that is served cold.
Sheep
Naimi meat is cooked over fire to gain a rich flavour.
Indian or kashmiri meat is traditionally cooked with spices until tender and rich in flavour.
The local goat is cooked with spices until it becomes browned, tender and has an authentic flavour.
The whole thabihah is cooked and served with rice for ten people with a rich traditional taste.
Grills
Served with french fries, garlic, hummus, and lebanese bread.
Salads
Cucumber, yogurt
Hot And Cold Drinks
Mix milk with salt and serve cold as a refreshing drink.
