Place flour in a deep bowl; add sugar, salt, oil and mix well with your fingertips until it resembles fine breadcrumbs.
Cut eggplant length wise into wedges. Pat dry then deep fry in oil until golden brown. Drain any excess oil.
Place rice, water and MAGGI® Seasoning for White Rice cubes in a pot. Stir constantly to boil then cover and cook over a low heat until rice is cooked. Remove and set aside to cool slightly.
Warm olive oil in a pan, cook onion and pine seeds over medium heat for 5 minutes or until golden brown.
In a large pot; heat vegetable oil and fry onion for 3-4 minutes or until golden color. Add lamb cubes and stir for 4 minutes or until lamb cubes are changed in color.
Heat oil in a large sauce pan. Add onion and garlic then cook for 4 minutes or until they become golden in color.
Add water, MAGGI® Chicken Bouillon cubes and vinegar to a large pot and bring to boil.
Dust fish with flour and season with some salt.
Warm olive oil in a large nonstick pan. Add and fry chicken pieces until golden brown then remove them from the pan.
Line a 27cm × 18cm × 3cm baking tin with baking paper. Mix together the biscuit crumbs and the melted butter and press even over the base of the tin.
Place the salmon fillets on a platter and sprinkle with all marinade ingredients. Leave to marinate for 48 hours.
Grease a 28x24cm baking tin with the tahina.
" 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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