Nidal Albrihi‎ Recipes

Ingredients:

1 kg Fried kibbeh

2 kg Teeba yogurt

3 tbsp. Starch

1 tbsp. Chicken stock powder

¼ tbsp. Chopped fresh mint

1 tbsp. Chopped garlic

Almonds for garnish

Pinch of salt

Instructions:

In a pot, mix Teeba yogurt, starch, and chicken stock powder, place on the oven top. Bring it to a boil while continuously stirring, then add the fried Kibbeh and let it simmer for 5 minutes.

In a frying pan, add the garlic, mint to a tbsp. olive oil, sauté until golden for 10 seconds and pour the mixture on the yogurt sauce.

Services with rice topped with almonds.

Ingredients:

2 kg Teeba Jameed liquid

1 kg Mutton/Lamb diced off the bone

1 ½ kg Potatoes

3 Garlic cloves

¼ cup Chopped mint

¼ cup Olive oil

Salt and white pepper

Instructions:

Peel the potato and cut them into cubes. Boil the meat until tender. Add Teeba Jameed Liquid and 3 cups of the meat stock water in a pot, then bring it to a boil. Add the potato to the sauce, cook until crumble to the fork, then add the cooked meat. In a separate frying pan, sauté the garlic and mint in olive oil and add it to the sauce. Serve hot.

Ingredients:

4 kg Mutton/lamb meat

2 containers of Teeba Jameed Liquid

2 tbsp. Ghee

1 tbsp. Cardamom

2 Shrak bread

6 cups Short grain rice

6 cups Water

¼ cup Vegetable oil

Almonds and pine nuts

Pinch of salt

Instructions:

Fill a pot with water, add the meat, boil, and cook for 2 hours. In a separate pot, add 2 containers of Teeba Jameed Liquid, 3 cups of the meat stock, tbsp. of ground cardamom, bring the mixture to a boil on high heat while continuously stirring, add salt to taste. Add the meat in the Jameed sauce and leave it to simmer for 10 minutes.
On the serving plate, top the shrak bread with the prepared rice, add the meat pieces on top, and pour Teeba Jameed sauce on the outer sides of the serving plate. Garnish with almonds and pine nuts.

Ingredients:

2 cups All-purpose flour

1 cup Wheat flour

1 tbsp. Olive oil

¾ cup Water

½ kg Minced meat

1 Chopped onion

1 tbsp. Mixed spices

1 tbs Salt

2 kg Teeba yogurt

2 tbsp. Starch

3 Garlic cloves

¼ cup Chopped cilantro

¼ cup Olive oil

Salt and white pepper

Instructions:

Prepare the dough as instructed. In a pan, saute the onion in oil, add the minced meat, season with salt and pepper. Shape the Shish Barak dumplings. On high heat, add Teeba yogurt with starch, salt, white pepper, bring it to a boil while continuously stirring. Add the Shish Barak dumplings to the boiling yogurt, simmer for 5 minutes until cooked. Serve in a bowl and garnish with fried cilantro and garlic.

Ingredients:

2 kg Zucchini, small

1 kg Minced meat

1 Chopped onion

¼ cup Vegetable oil

1 tbs Salt

1 tbs Black pepper

1 tbs Mixed spices

2 kg Teeba yogurt

2 tbsp. Starch

Instructions:

In a pan, cook the minced meat with chopped onions. Hollow out the zucchini and stuff with the cooked meat and onion mixture. Deep fry the stuffed zucchini until golden brown. Over high heat, add Teeba yogurt, starch, salt, bring it to a boil while continuously stirring. Add the fried stuffed zucchini, let it simmer for 5 minutes. Serve with rice.

Ingredients:

4 cups Blueberry

3 containers Teeba Zabadi with cream

¼ cup Mint leaves

¼ cup Honey or syrup

Instructions:

Put all the ingredients in a blender, blend until smooth. Serve cold.

Ingredients:

2 cups Apricots

1 cup Pineapple juice

1 container Teeba Zabadi with cream

¼ cup Honey

1 Banana

Instructions:

Place all the ingredients in a blender. Blend until smooth, then serve.

Ingredients:

30 g. vine leaves

1 soft labaneh pack

½ cup green olives, minced

¼ cup carrots, minced

¼ cup green mint, minced

1 garlic clove, minced

Olive oil

Salt

Directions:

Mix the labaneh with the rest of the ingredients. Place a small portion in the center of the vine leaves and roll them. Finish off with olive oil and pomegranates.

Ingredients:

1 container Teeba yoghurt

½ cup Julienned cucumber

½ cup Julienned tomato

¼ cup Pitted black olives

¼ Chopped mint

1 tbsp. Thyme with sesame

½ tbsp. Chopped garlic

½ Pomegranate seeds

Pinch of salt

Instructions:

Mix all the vegetables in a serving bowl with Teeba labneh, season with salt, and serve.

Ingredients:

4 containers Teeba zabadi with cream

¼ cup Honey or syrup

1 cup Ice

Instructions:

Place all the ingredients in a blender. Blend until smooth, then serve.

Ingredients:

2 containers Teeba Jameed liquid

3 cups Chicken stock

2 cups Cracked wheat (Jareesh)

1 cup Black lentil

1 cup Garbanzo beans

1 chopped and fried Onion

1 tbsp. Ghee spices

1 tbsp. Ghee

Pinch of salt

Instructions:

Cook the grains separately. Add Teeba jameed liquid, chicken stock, and ghee spices, season to taste in a pot. Bring it up to a boil while continuously stirring, add the grains and let it simmer for 5 minutes. Served with caramelized onion and ghee.