Rice and lentils stew … رز و عدس او مسلوعة


I love to make this dish, because it brought back lots of childhood memories, especially when my grandma used to make it for us. I like to call it stew because it is thicker in consistency than a soup. So delicious and easy to do.

Ingredients :

  • 2 tbs olive oil
  • 1 medium onion diced
  • 1 cup red lentils washed and drained from water
  • 1/2 cup short grain rice
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • Salt to taste
  • About 3 cups of water

For garnishing:

  • fried onion, chopped parsley and lemon wedges


  1. In a big pot, sauté onion and olive oil until translucent .
  1. Add in the lentils, rice, cumin,turmeric and salt, stir to combine.
  1. Add water, cover and let cook on a medium low heat until smooth and tender.
  1. Turn heat off and serve the stew garnished with parsley, pomegranate jewels and lemon wedges



Spinach stew with minced meat … يخني السبانخ باللحمة المفرومة


Ingredients :

  • 2 tbs corn oil
  • 1 medium onion diced
  • 1 lb ground beef
  • 1 tsp allspice
  • 1/2 tsp cinnamon
  • Salt and pepper to taste
  • 4 lbs fresh spinach washed and chopped
  • Water
  • 3 garlic cloves minced
  • 1 tbs olive oil for sautéing the garlic
  • Cooked rice, lemon wedges, toasted pita chips and garlic yogurt for serving
  • Toasted pine nuts for garnish


  1. In a big pot, heat oil for a minute, add onion and sauté until translucent.
  2. Add ground beef and cook until brown. Add spices, salt and pepper and stir to combine.
  3. Add in spinach and sauté with meat mixture for a minute.
  4. Add water, just enough to cover the stew (not too much because spinach will release its water).
  5. Cover and let cook on a medium heat stove for about 25 minutes.
  6. In a sauté pan add so e olive oil and sauté garlic and coriander until golden in color.
  7. Add the garlic mixture to the stew and let cook for another 10 minutes.
    Garnish with toasted pine nuts if desired.
  1. Serve with a side of cooked rice, lemon wedges, Pita chips and garlic yogurt.
  2. Enjoy

German apple cake with orange blossom water and cinnamon …. كيك التفاح الألماني مع المازهر و القرفة



For the apple mixture:

• 4 small apples

• 2 tsp cinnamon

• 4 tbs sugar

For the batter mixture:

• 1/2 cup unsalted butter room temperature

• 1/2 cup granulated sugar

• 2 tsp orange blossom water

• 3 large eggs

• 1 1/2 cups cake flour (see instructions above)

• 2 tsp baking powder

• 1/4 tsp salt

• 2 freshly squeezed orange juice

• 2 tbs milk

• Apricot jam for brushing the top


1. Preheat oven to 350°F and grease the bottom of a 9- or 10-inch springform or use parchment paper.

2. Peel, quarter, and core the apples. Thinly slice each quarter lengthwise without cutting all the way through. In a bowl add apples, cinnamon and sugar, mix well and set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes.

4. Add eggs one at a time and beat for 30 seconds on high speed after each addition.

5. Add orange blossom water or vanilla extract if you prefer, and orange juice. Beat until combined.

6. Combine cake flour, baking powder, and salt. With the mixer running on low speed add half of the flour, then 1 tbsp milk, followed by the remaining flour, and then the remaining milk. Beat until just combined. Don’t overmix!

7. Transfer batter into prepared pan and smooth the top with a spatula. Distribute the apples with the sliced side up on top.

8. Bake in the preheated oven for 45 minutes, until lightly browned and a skewer comes out clean.

9. Transfer to a cooling rack and remove the springform ring. Brush the top with apricot jam.

10. Enjoy!!

Tip: if you don’t have cake flour, You can make it yourself from all-purpose flour, you measure one cup of all-purpose flour, remove two tablespoons flour from the cup and add 2 tbsp cornstarch. Sift the mixture two times to evenly distribute the cornstarch.

Orange and milk pudding …. مهلبية البرتقال و الحليب



For the milk layer:

  • 2 cups milk
  • 3 tbs corn starch
  • 4 tbs sugar
    1 tsp orange blossom water
  • For the orange layer:
    • 2 cups freshly squeezed orange juice
      4 tbs sugar
      3 tbs corn starch
  • Method:
    1. To make the milk pudding,in a big nonstick sauce pan,, add all milk pudding ingredients and mix them really well.
      On a medium high heat stove, cook the mixture and keep stirring until thickens.
      Spread the pudding among the serving glasses.
      To make the orange pudding, repeat the sMe procedure with the milk pudding and spread it on top of the milk pudding layer.
      Let the pudding cool in the fridge for couple of hours before serving

    Madeleines … مادلينز


    Ingredients :

    • 1/2 cup ( 1 stick ) unsalted butter.
    • 1 cup  all-purpose flour.
    • 1 tsp baking powder.
    • 1/4 tsp salt.
    • 3 large eggs at room temperature.
    • 1/2 cup  granulated sugar.
    • 1 tsp vanilla extract.
    • 1 tbs freshly grated lemon zest.
    • Powered sugar for dusting ( optional )

    Method :

    1. Preheat your oven to 375 degrees F.
    2. Using a pastry brush, generously grease the molds of two Madeleine pans  with very soft or melted butter. 
    3. Dust the molds with flour, tapping out the excess flour. 
    4. In a sauce pan melt butter and set aside.
    5. Refrigerate the pans until the butter hardens (about 10 minutes). (Make sure the pans are well greased or the Madeleines will stick and be hard to remove.)
    6. In the electric mixer bowl, beat eggs and sugar at high speed until thick and pale in color.
    7. Add vanilla and lemon zest.
    8. Sift flour, baking powder and salt.
    9. Fold flour mixture into eggs mixture using a spatula gently ( be carful not to over fold or the batter will deflate ).
    10. Gently fold warm butter into the batter.
    11. For better results Cover batter and refrigerate over night or refrigerate for at least an hour before baking.
    12. Bring madeleines pans out of the fridge and drop a tablespoonful of the batter in the center of each mold.
    13. Put a cookie sheet under each madeleines mold and bake for 8-10 minutes or until edges are golden brown.
    14. Tap each pan against the countertop release the madeleines. Cool madeleines on a wire rack to cool.
    15. Store madeleines in an airtight containers.
    16. Dust madeleines with powdered sugar before serving ( optional ).

    Makes about 24 madeleines.

    Madeleines batter can be refregirated up to 4 days before baking.store madeleines in an airtight container in room temperature up to 4 days, and it can be frozen for months as well.

    Madeleines are at their best 1 hour after being baked.


    Fasoulia bzait … green beans in olive oil …. فاصوليا بزيت


    Ingredients :

    • 1 16 Oz bag frozen French cut Green Beans
    • 1 small diced Onion
    • 3 medium size diced Tomatoes
    • 1 tbs tomato paste
    • 1/4 cup Olive Oil
    • 2 big gloves Garlic crushed
    • Salt and Pepper to taste


    1. Sauté onion in olive oil on medium heat until softened and translucent.
    2. Add green beans, saute until they get a bit of color and onion turns golden. Add Tomatoes, tomato paste,salt and pepper .
    3. Cover tightly and simmer until the beans are cooked 15-20 minutes .
    4. Add Garlic and stir to combine .

    Serve hot or cold with Pita Bread .

    Peach or plum galette … فطيرة الخوخ او البرقوق



    For the crust:

    • 1 1/4 cup all purpose flour

    •  2 tbs sugar

    •  1/2 tsp salt

    •  1 stick (8 tbs) unsalted butter cut into cubes

    • 1 egg yolk

    • 2 tbs ice water

    •  1 egg, beaten, for egg wash

    •  1 tsp cream for egg wash

    •  Coarse sugar forsprinkling

    For filling:

    •  7 tart plums  or peaches pitted and sliced

    • 1/2 cup sugar

    • 1 tbs flour or corn starch.

    •  A sprinkle of cinnamon (optional)


    1 Start with making the dough, in the food processor, add flour, salt and sugar and pulse to combine.

    2 Add the butter until the mixture resembled crumbs, with pieces of butter no bigger than a pea.

    3 With the machine running, add ice water, drop by drop and slowly add egg yolks, until the dough just holds together without being wet or sticky; about 30 seconds. Test the dough at this point by squeezing a small amount together. If it is too crumbly, add a bit more water.

    4 Turn dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press dough into a flat circle with your fists. Wrap dough in the plastic wrap and chill for at least an hour.

    5 In a medium size bowl, toss the plum slices with the sugar, cinnamon and flour.

    6  Preheat oven to 375°F

    7  Remove the pie dough from the refrigerator to let stand for 5 minutes before rolling out.

    8 Lightly flour a parchment paper sheet. Place the dough in the center and roll it out  to a 13-inch round of even thickness.

    9 Arrange the plum slices in the center of the dough round and fold  starting from 1 1/2 to 2 inches from the outside edge of the dough, working your way into the center. Fold the edges of the pie crust up and over so that circle of the filling is visible. Transfer the parchment paper sheet with the galette to a baking sheet.

    10 For egg wash, in a small bowl whisk together the egg  and the cream. Brush the galette with egg wash and sprinckle with the course sugar.

    11 Bake at the middle rack of the oven for 45 minutes or until golden in color.

    12 Enjoy with a dollop of whipped cream or vanilla ice cream!