Lebanese Lamb Rolls Recipe

Ingredients
2 tablespoons oil
1 chopped onion
½ kilo minced lamb meat
1 small eggplant, cut into cubes
2 teaspoons allspice
1 tablespoon hot sauce
3 tablespoons red wine
440 grams undrained, crushed canned tomatoes
4 tablespoons raisins
3 tablespoons toasted pine kernels
4 pieces big, round pita bread
4 shredded lettuce leaves
1 peeled, grated carrot

Preparation

1. Heat the oil in a casserole and fry the onion for 3-4 minutes. Add the meat and cook it over high heat for 5 more minutes, or until it browns. Add the eggplant, the allspice hot sauce, wine the tomatoes and the raisins. When the mix starts boiling, turn down the heat and simmer for 5 minutes, or until it thickens. Add the kernels.

2. Heat the pieces of bread in the oven for 5 minutes, without letting them toast. Place the lamb mix on them, and cover with lettuce and carrot. Roll them and serve right away.

Oven temperature: 180°

Lychees in Cointreau
4 servings

Ingredients
440 grams canned lychees, drained.
1 peeled and chopped orange
2 teaspoons chopped glazed ginger
2 tablespoons Cointreau

Preparation
Arrange the lychees and the orange in 4 personal bowls. Sprinkle the ginger and the Cointreau.