A lean cut of beef braised, seasoned and marinated in a red Cabernet wine.
The taste is enhanced by the delicate addition of Crimini mushrooms.

Biting into the occasional caper gives the mouth a briny pleasing flavor.

This french fusion dish is served over peppered brown Basmati rice.

Bon Apetite.
Again this is a Chie Sonia take on this dish.

Beef, red wine, mushrooms and capers with rice.

Fereek is a smoky grain from Egypt. It is cooked here with olive oil then mixed with seasoned ground beef.
To add a hint of sweetness to this dish, I have added sweet peas.

Ground beef and peas with cracked wheat.

Strips of slightly marbled beef braised in olive oil, onions and tenderized with a specialty sauce from Egypt.

The peas add a hint of sweet to this savory dish.

Served with meffalfel brown Basmati rice.

Ground beef seasoned and mixed with the finest grind of Burghul. Seasoned with hints of onion and garlic, the pine nuts bring it all together for a pleasing taste of the Middle East.

This dish is baked then seved over peppered brown Basmati rice.

Bel Hanna well sheffa
(Expression when serving food that says: With happiness and health.)

A shell made of parsnips and sweet leeks, filled with seasoned ground beef, sultana raisins and pine nuts with hints of cardamom and cinnamon.

A smart easy serve with a tossed green salad.

A seasoned ground beef cooked with raisins and pine nuts with a hint of hot spice.

This is mixed with browned cracked wheat seasoned to perfection.

A sweet taste to start, then a slight heat as the food hits the back of the throat giving it a tingly sensation.