After having read Damascus, tastes of a city (in french Damas: Saveurs d'une ville) I really felt like offering to our participants a Middle East meal for our Farewell evening.
We started with a colorful salad, where red and green peppers were mixed with radishes, cucumbers, black and green olives, and plenty, plenty of Marmande tomatoes. The seasoning was done with chopped garlic, onion, and a mix of mint, basil and parsley leaves, plus salt, pepper, olive oil and lemon.
The main course was a slowly baked lamb (a delicious lamb slowly cooked in the oven with onions, garlic, tomatoes, thyme, salt, pepper, and red wine) and Syrian rice (you can see the recipe for the Syrian lamb in the website www.aworldinapan.com)
We started with a colorful salad, where red and green peppers were mixed with radishes, cucumbers, black and green olives, and plenty, plenty of Marmande tomatoes. The seasoning was done with chopped garlic, onion, and a mix of mint, basil and parsley leaves, plus salt, pepper, olive oil and lemon.
The main course was a slowly baked lamb (a delicious lamb slowly cooked in the oven with onions, garlic, tomatoes, thyme, salt, pepper, and red wine) and Syrian rice (you can see the recipe for the Syrian lamb in the website www.aworldinapan.com)
No comments:
Post a Comment