Salamon be kraymet el gibna – Salmon with cream cheese sandwich
Ingredients
- 250gr smoked salmon, sliced – sa-la-mon me-dakh-an
- 1 red onion, shredded – ba-sal
- 1 cup cream cheese – kray-met gib-na
- 5 tortillas – ‘eysh tor-tee-ya
- 2 tsp lemon juice – a-seer la-moon
- corn oil – zeit dor-a
- salt and pepper – malh and fel-fel
Directions
Mix the onion, cream cheese, lemon juice, salt and pepper in small bowl and combine well, set aside.
Place a tortilla on a flat plate and spread 1/5 of the onion mix on the bread and top with a layer of 2 slices of smoked salmon. Roll up the tortilla.
Brush the rolled up tortillas with oil. Heat a large skillet over medium heat. Place the tortillas in the skillet and warm on both sides. Serve immediately.
Sodoor ferakh gowa ‘eysh torteeya – Chicken breasts in tortilla
Ingredients
- 1 chicken breast, boiled and diced – so-door fe-rakh
- 1/4 cup cheddar cheese, shredded – gib-na sha-dar
- 2tbsp sweet corn – dor-a
- 1 green pepper, cubed – fel-fel akh-dar
- 1 tomato, cubed – ta-ma-tem
- 1/4 cup parsley, chopped – ba’-doo-nis
- tortillas – ‘eysh tor-tee-ya
- corn oil – zeit dor-a
- salt and pepper – malh and fel-fel
Directions
- Combine the cheese with the green pepper, tomato, parsley and corn in medium bowl. Stir well and set aside.
- Add the diced chicken to a medium bowl and season with salt and pepper.
- Spread cheese mix on the tortillas, top with the chicken and roll up. Heat the oil in a frying pan and cook the tortilllas on both sides until the cheese melts. Serve hot or cold.
