Warm olive oil in a pan, cook onion and pine seeds over medium heat for 5 minutes or until golden brown.
Thread the lamb pieces onto skewers and set aside.
Wash burghul and drain then cover and set it aside for 1 hour.
Place flour in a deep bowl, add sugar, salt, butter and mix well with your fingertips until it resembles fine breadcrumbs.
Heat oil in a large pan, add onions, garlic, ginger and bay leaf. Cook over medium heat for 5-6 minutes or until onions are almost golden brown.
Heat the ghee in a large pot, cook onions for 4-5 minutes or until they become golden in color.
Pound the slices of tenderloin flat on a sheet of plastic wrap. Toast the pine nuts over moderate heat.
Combine chicken, olive oil, garlic, mustard, dried herbs and lemon juice in a large bowl. Mix well then cover and marinade in fridge for 2 hours.
Heat oil in a saucepan and sauté onion for 3 minutes or until they become tender. Add coriander and stir for seconds.
Place the mashed banana, NESTLÉ Fat Free Sweetened Condensed Milk, butter, egg and vanilla in a large bowl and beat to combine. Mix in the combined flour, baking powder and baking soda.
Cut filo pastry sheets into 20 cm length and 10cm width. Cover with wet cloths and set aside.
Mix minced lamb and black pepper in a mixing bowl. Divide the mixture into 20 meatballs. Arrange meatballs in a non-stick oven tray and bake in 180˚C oven for 12-15 minutes or until meatballs are well cooked.
" Ricotta cheese is an excellent source of calcium and magnesium. Among other types
of cheese, Ricotta is not as high in calories. ½ cup of Ricotta cheese contains
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