I absolutely loved being hosted by Chef Rami and his team who created magic with amazingly authentic Arabic cuisine. Before tantalising my taste buds with freshly grilled lobster, prawns and salmon, I was introduced to a variety of starters that were all unique in flavour and presentation. Here's a list of my ten favourite starters from Chef Rami's kitchen ! Enjoy reading.

• Chick Peas Boiled (with soda) - 500gms
• Tahina - 200gms
• Salt-10gms
• Lemon Sal t- 10grms
• Soda Bicarbonate - 10gms
• Ice
• Ice Water
• Corn Oil
• Cashew
• Paprika Powder

• Add ice to the chick peas and grind it.
• Add salt to it after it is turned into a puree.
• Then put in Tahina and adjust the thickness of it with ice water.
• Later on add corn oil and mix it again.
• Scrape the hummus into a bowl and garnish it with cashew and Paprika powder.

• Roasted Eggplant Frozen (Chopped) - 2kg
• Tahina - 1 litre
• Yoghurt - 500ml
• Salt - 30gms
• Lemon Salt - 20gms
• Cucumber
• Sumak Powder

• Combine eggplant, tahina, yoghurt, salt and lemon salt in a container.
• Mix it well and garnish it with Sumak powder.

• Labneh - 1litre
• Garlic (Finely Chopped or Grinded) - 5gms
• Bulgur - 100gms
• Salt - 10gms
• Dry Mint (Powder) - 20gms
• Walnuts (Coarsely grinded) - 200gms
• Pistachio nuts (Coarsely grinded) - 150gms
• Parsley (finely chopped) - 20gms
• Onion Red (Finely chopped) - 50gms
• Fresh Mint (Finely chopped) - 50gms
• Water - 200ml
• Pomegranate and Olive Oil for garnishing.

• Take labneh in a container and add garlic, fresh mint, dry mint, onion, walnuts, pistachio nuts, parsley, bulgur and salt to it.
• Add water and mix it well.
• Arrange it in a bowl and garnish it with pomegranate and olive oil.

• Chickpeas - 1 kg
• Coriander - 200gms
• Parsley - 200gms
• Onion - 200gms
• Leeks - 200gms
• Celery - 200gms
• Garlic - 100gms
• Coriander powder - 50gms
• Cumin Powder - 30gms
• Salt - 20gms
• Baking Soda - 10gms
• White Sesame - 50gms

• Take chickpeas in a container and add coriander, parsley, onion, leeks, celery and garlic.
• Mix it well and mince it in a mincer machine for two times.
• Add baking powder, white sesame, salt, coriander powder and Cumin powder to the Falafel mixture.
• Shape it with falafel spoon and fry it till golden brown.

• Green Olives Pitted (Half) - 500gms
• Black Olives Pitted (Half) - 500gms
• Sun-dried Tomato (chopped) - 100gms
• Capsicum (chopped) - 50gms
• Bell Pepper (Red / Yellow) - 100gms
• Lemon Juice - 100ml
• Olive Oil - 200ml
• Parsley - 100gms
• Zaatar - 100gms
• Onion (chopped) - 100gms
• Garlic (chopped) - 50gms

• Mix Green and Black Olives with garlic, tomato, onion, capsicum, bell pepper, lemon juice, , olive oil, parsley and Zaatar.
• Mix it well and garnish it with Zaatar leaves.

• Parsley (Finely chopped) - 500gms
• Onion Red (Finely Chopped) - 100gms
• Tomato (Finely Chopped) - 200gms
• Burghul (Soaked in water) - 100gms
• Lemon Juice - 10ml
• Olive Oil - 30 ml
• Salt - 10gms
• Lettuce (For garnishing)

• Take tomato, burghul, onion and parsley in a bowl.
• Add lemon juice, olive oil and salt to it and mix well.
• Garnish it with chopped tomatoes and centre leaves of Roman Lettuce.

• Tomato (dice) - 300gms
• Cucumber (slice) - 200gms
• Roman Lettuce (dice) - 200gms
• Watercress - 100gms
• Red Radish  (slice) - 100gms
• Zaatar Leaves - 100gms
• Olive Oil - 100 ml
• Red Wine Vinegar - 50ml
• Sumak Powder - 5gms
• Onion Red (Slice) - 50gms
• Capsicum (Julienne) - 50gma
• Bell Pepper (Red and Yellow) - 100gms
• Fried Arabic Bread.

• Put tomato, cucumber, onion, red radish, capsicum, bell pepper, Roman Lettuce, watercress, Zaatar, Fresh Mint into a container.
• Mix it well.
• Garnish it with Fried Arabic bread and add a little pomegranate syrup.

• Bread Crumbs - 400gms
• Sambal Oelek - 200gms
• Walnuts (Coarsely Chopped) - 100gms
• Olive Oil - 100ml
• Pistachio Nuts (Coarsely Chopped) - 100gms
• Tomato Ketchup - 50gms
• Pomegranate Syrup - 50ml
• Tomato paste - 50gms
• Water - 250ml

• Take bread crumbs in a container.
• Add sambal oelek, walnuts, pistachio nuts, tomato ketchup, pomegranate syrup, tomato paste, salt, and pepper to it.
• Add oil and water and mix it well.
• Later garnish it with chopped pistachio nuts.

• Beetroot (boiled, finely chopped or grinded) - 1kg
• Tahina - 300gms
• Yoghurt Plain - 100ml
• Salt - 20gms
• Lemon Salt - 5gms
• Garlic (finely chopped) - 10gms
• Olive Oil - 50ml
• White Sesame (For garnishing) 

• Boil beetroot and peel out the skin.
• Grind the beetroot or chop it finely.
• Place beetroot in a container and add tahina, yoghurt, garlic, salt, lemon salt and oil to it. Mix it well.  
• Arrange it in a bowl and garnish it with white sesame, pistachio and olive oil.

• Roasted Eggplant - 500gms
• Sambal Oelek - 50gms
• Tomato Paste - 25gms
• Cumin Powder - 25gms
• Olive Oil - 50ml 
• Salt - 10gms
• Garlic - 50gms
• White Pepper - 5gms
• Fresh Coriander - 100gms

• Saute garlic and chilli paste and add cumin powder to it.
• Later add roasted eggplant, salt and white pepper to it.
• Finish it by garnishing it with fresh coriander.