How to make it:

• In a deep sauce pan put the raisins after washing it carefully, add water and let it soften over night
• When the raisins become large in size and full again, put it in a mixer until it turn into thick sauce
• Pour the raisin’s sauce through refinery to pure it
• Add grape molasses, rose water and sugar to the raisin’s sauce in a deep saucepan over low heat. Stir it well until the sugar is dissolved completely for 15 minutes
• Put the Jallab in glass bottle and refrigerate it
• To serve fill quarter a cup with Jallab sauce, add water to fill the cup, add pine nuts, raisins and ice then serve it chilled.

• 1 cup grape dibis ( grape molasses
• 1 cup raisins
• 1 cup rose water
• 1 cup sugar
• 1 liter water

Ingredients:

• 2 table spoons almond slices
• 2 table spoons pine nuts
• 2 table spoons raisins for decoration
• 2 cups of ice cubes

Ingredients:

• 3 cups watermelon, deseeded and cubed
• 1 cup strawberries, roughly chopped
• 2 table spoons, lemon juice
• 1 inch, ginger piece, peeled and roughly chopped

• 8-10 fresh mint leaves
• 4 table spoons honey (or as per your preference)
• few ice cubes, mint leaves  and lemon slices for serving

Preparation method

• Wash the lamb thoroughly with water and vinegar, dry it, massage it with turmeric, keep it on the side to prepare the marinade
• Mix all the marinade ingredients until combined
• Wash the lamb with water again to remove the turmeric, dry it well
• With a knife make small slits all over the lamb, put one garlic clove in each slit
• In an oven tray, Put half of the roughly chopped: carrots, celery, onion, garlic bulb, tomato and season with salt, paper, grounded cardamom
• Massage part of the marinade on the back of the lamb (the flat part), move it to the tray on top of the vegetables, massage the rest of the marinade on the top part of the lamb
• Put the rest of the vegetables, cardamom seeds, cloves, cinnamon sticks on the top of the lamb
• Cover the try with aluminum foil very well. With a knife make small slits on the aluminum foil, pour two cups of water, put the try on a preheated oven on 180
• Cook the lamb covered for 3 hours or until it is almost cooked (when it is golden brown)
• Remove aluminum foil, pour all the juice from the try and keep it a side (will use it later to cook the rice)
• put the lamb back in the oven, cook it uncover until it is soft and tender
• remove the lamb from the oven, cover loosely with foil to keep it warm

Ingredients:

• Dried fruits: date, apricot, plum, fig and raisins
• Mixed unsalted nuts: walnuts, pine nuts, pistachios and almonds
• ½ cup of sugar scented with Mastic gum powder
• 1 tablespoon of rose water

• 1 packet of Qamar al Deen paste and 1 litre of cold water
• 1 tablespoon of raisins for decoration
• 1 tablespoon of grated coconut

Preparation method

• Prepare the Qamer Al Deen drink by soaking the paste in cold water and keeping it overnight. If you only want to use water, skip this step
• The next day, blend the dried apricot mixture, strain it and put it to one side
• Prepare dried fruits by cutting it into halves or quarters
• Prepare nuts by peeling and roughly chopping them
• In a deep container, add all the ingredients except grated coconut. Add sugar and rose water, mix it well then put it in the refrigerator overnight
• Serve Khushaf drink in big cups. Decorate them with raisins and grated coconut.

Ingredients:

• 1 kg of yogurt
• 3 cups of cold water
• 1 teaspoon of salt as desired

Note:

• You can add some mint while blending it to add a flavour, based on your preference.

How to prepare it?

• Add all the yogurt into a blender, and then gradually add the water then the salt. Blend it well.
• Pour the Shaneena in cups. It must be served chilled

Ingredients:

• 2 Avocado
• 2 cups Skim milk
• 1.5 cups cold water
• 5 mint leaves
• ¼ tsp. cardamom powder

• ¼ tsp. nutmeg powder
• ¼ cup condensed milk or honey
• Ice cubes as required
• 2 scoops Vanilla ice cream (optional)

Preparation

• Wash avocados and cut them in half, remove the seed and scoop the flesh using a spoon
• Place all the ingredients -except the ice cream- in a blender and blitz until smooth
• Transfer to a bowl and keep in the refrigerator to chill
• Pour into glasses when ready to serve and place a scoop of the ice cream on top