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White Sauce (Salsa Bayda):

2 tablespoons butter or margarine
2 tablespoons flour
1/2 teaspoon salt
A dash of pepper
1 cup milk

Melt the butter over low heat. Stir in all the ingredients except the milk.

Cook the sauce until bubbles form on its surface.

Remove from the heat and stir in the milk.

Return the sauce to the heat and cook until thick (2 minutes)

Garlic Sauce (Salsat Toum):

5 garlic bulbs
3 tablespoons olive oil

Place the garlic bulbs in aluminum foil. Cover well and bake in a hot oven for 30 minutes.

When cool, remove the peel by pressing a little on the garlic cloves.

Beat the garlic cloves with the oil and a little salt.

Serve with grilled chicken.

Fish Sauce (Salsat Samak Al Mishwi):

1 cup walnuts, finely chopped
1/2 cup oil
4 garlic cloves
2 cups fresh coriander, finely chopped
1/2 cup lemon juice
1 teaspoon salt
1/2 teaspoon red hot pepper

Wash the chopped coriander well and drain.

Crush the garlic with the salt and sauté with the coriander in the oil until soft and tender.

Remove from the heat; add the chopped nuts, lemon juice and red hot pepper. Mix well.

Serve with fish.

Pine Nut Sauce (Salsat Taratour)

1/2 cup pine nuts
1/2 teaspoon salt
1/2 cup lemon juice
1 slice French bread
3 garlic cloves

Remove the crust and soak the slice of bread in a little water. Squeeze well and set aside.

Crush the garlic with the salt.

Crush or grind the pine nuts. Add the crushed garlic and the wet slice of bread. Mix well.

Add the lemon juice to the above ingredients and mix well. Strain the mixture.

If the mixture is very thick, add a little water or lemon juice.
Serve with kibbi or fish.






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