My dad suddenly decided to go to manila and buy from the arabian restaurant there, he was off 7pm. The thing is that day was soooo traffic! People holding the cross were blocking the streets, i have no idea what event is that, but the holy week is over like weeks ago.
11pm dad is home yey! 11:30pm lets eat O_O ahaha yes seriously!
Kebab, Kabsa, Molo7'iyah, Salad, 7'ubuz..etc.
YUMM!
Kebab
Kebab (Persian:كباب, also kebap, kabab, kebob, kabob, kibob, kebhav, kephav, kebabie, Cevap[1]) is a wide variety of meat dishes originating in Persia[2][3][4] and later on adopted by the Middle East and Turkey, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer or döner kebab served wrapped in bread with a salad and a dressing.[2] In the Middle East, however, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe.
Lamb Kabsah
Kabsa (Arabic: كبسة) is a family of rice dishes that are served mostly in Saudi Arabia — where it is commonly regarded as a national dish — and the other Arab states of the Persian Gulf. Kabsa, though, is believed to be indigenous to Yemen. In places like Qatar, the United Arab Emirates, Bahrainand Kuwait the dish is popularly known as majbūs (Arabic: مجبوس) or machbūs (Arabic: مكبوس), but is served mostly in the same way.
Mulukhiyah
The cooking style is different in each country, me and my family are used to Sudanese Mulukhiya, and it basically looks like a green soup that is gross looking for most people who dont know the dish.
Mulukhiyah, mloukhiya, molokhia, mulukhiyya, or malukhiyah(Arabic: ملوخية) is the leaves of jute and related Corchorus species used as a vegetable in Middle Eastern, East African, North African, and South Asian cuisine. Mulukhiyyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilageinous broth; it is often described as "slimy," rather like cooked okra.Mulukhiyyah is generally eaten cooked, not raw, and is most frequently turned into a kind of soup or stew, typically bearing the same name as the vegetable in the local language.
