كتاب تتبيلات مطاعم الشام

Sheikh Al-Kar Al-Dimashqi PDF book to teach the arts of Syrian cuisine
1- Shawarma jag spices and fermentation method
2- Meat shawarma spices and the method of fermentation
3- Cold broasted spices and fermentation method
4- Hot broasted spices and fermentation method
5- Roasted chicken spices by fermentation
6- Boneless chicken spices and fermentation method
7- Snack spices and fermentation method
8- The original Syrian tomia components and the method of operation
9 - The original Syrian appetizers and method of operation