Thinly Slice the radishes
Loubye Bi Zeit with Chef Joe Barza
To prepare the bechamel, melt the butter then add the flour and stir until smooth.
Peel the asparagus and set aside in two parts.
Scaloppine Al Limone for 2
Risotto with Porcini mushrooms
Veggie Bulgur with Chef Joe Barza
Grilled Pita Bread with Eggplant and cheese
Purslane Salad with Yogurt
Beef escalopes with tomato and olive potatoes
Shawarma Sandwich with Salad
Great Summer Appetizer