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 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!

Fattet il kofta … فتة الكفتة



  • 2 lbs ground beef
  • 1 cup parsley finely chopped
  • 2 small onion finely diced
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • Salt and pepper
  • 3 cups cooked rice

For the sauce

  • 1 cup tomato sauce
  • 1 cup water
  • 2 tbs dried mint crushed

For the yogurt sauce

  • 1 cup plain yogurt
  • 2 -4 garlic smashed
  • 2 tbs tahini
  • 2 tbs lemon juice
  • Salt to taste
  • 1 pita bread cut into small squares for the bottom


  1. In a big bowl add the ground beef, spices, parsley, onion, salt and pepper.

Roll the ground beef into fingers as shown in the picture

In a deep sauté pan, add oil and brown the ground beef fingers from all sides for couple of minutes .

2. Add the tomatoes sauce and water and let cook for about 20-30 minutes on a medium heat stove or until sauce thickens.

3. In a big oven tray spread the pita bread and drizzle the 2 tbs of oil on top

4. Preheat oven to 400F.

5. Bake the pita bread on the middle rack of the oven until golden brown. Keep watching the bread because it burns so fast.

6. In a bowl mix in yogurt, garlic, tahini, lemon juice and salt. Set aside

7. In the bottom of a big serving dish, spread the pita bread evenly and drizzle it with the tomato sauce ( you might not use all the tomato sauce, because you don’t want the bread to be very soggy).

8. Spread the rice on top of the pita bread

9. Spread the yogurt on top of the rice

10. Arrange the ground beef kofta on top and sprinkle with toasted pine nuts.


Za’atar twisted bread … خبز الزعتر



For the sponge:

  • 2 cups all purpose flour
  • 2 tbs fast active dry yeast
  • 2 tbs honey
  • 2 cups water
  • 2 cups Luke warm water

For the dough:

  • 3 cups all purpose flour
  • 1/2 cup olive oil
  • 2 tbs plain yogurt

For filling:

  • 1 cup Za’atar
  • 1/2 cup olive oil mixed together

For egg wash

  • 1 egg yolk
  • Drop of white vinegar
  • 1 tsp water mixed together


1. For the levant, in a big bowl, mix together the 2 cups of all purpose flour, yeast, honey and water until combined. Cover and let rest for 15 minutes.

2. When sponge is ready, In the bowl of a stand mixer fitted with the dough hook attachment, combine the sponge mixture, 3 cups of all purpose flour, olive oil, salt and yogurt at medium speed until a soft smooth dough forms and the dough pulls away form the sides of the mixing bowl about 5 minutes. (You can do this by hand, as well)

3. cover, and let it rise for 45 minutes or until double in size.

4. Turn the dough out onto a lightly floured surface and knead for 2 minutes. Divide it into two equal parts. Pat out each part into a rough rectangle shape. You can divide the dough into four equal rectangles, if you want to make two loaves of bread.

5. Take one of the rectangles of dough and roll it out into a roughly 24 x 8-inch rectangle. Spread it with 1/3 of the za’atar /olive oil mixture, then roll it up along the longest edge as you would if you were making cinnamon rolls. Repeat the same procedure with the other rectangle of the dough.

6. Take one of the cylinders and roll it on a flat clean working surface, lengthening it with your hands until the cylinder reaches about 34 inches in length. Cut it in half legnthwise and set the two long strips aside. Repeat with the other cylinder.

7. To form the bread, see pictures.

8. Cover with a plastic wrap and set aside to rise for 1 hour or until double in size.

7. Preheat the oven to 375 degrees Fahrenheit.

8. Lightly brush the bread with the egg wash and bake it in the middle rack of the preheated oven for 25 minutes. Remove it, cover lightly with foil, and bake another 25 minutes. Remove the foil and bake for 5 to 10 minutes more, uncovered, until the exterior of the bread is deeply golden and a thermometer inserted into the bread reads at least 190F.


Kibbeh bissinieh … كبة بالصينية



  • 2 lbs extra lean ground beef
  • 2 cups of bulgur soaked in water for 20 minutes and drained really well
  • 1 big onion cut into quarters
  • 1 tsp salt
  • 3/4 tsp pepper
  • 3/4 tsp cinnamon
  • 1 tbs marjoram

For filling

  • 2 lbs ground beef
  • 1 big onion diced
  • 3 tbs vegetable oil
  • 1 tsp salt
  • 1/2tsp turmeric
  • 1/2 tsp pepper
  • 1 tsp cinnamon
  • 1 tbs summac
  • Vegetable oil, samneh (ghee butter) or crisco for brushing the top and the bottom of the kibbeh


  1. In the food processor add all kibbeh dough ingredients and grind for 2-3 minutes until a fine texture obtained
  2. Place the dough in a big bowl and cover with a plastic wrap
  3. To make the filling, in a sauté pan add the oil and onion, sauté until onion translucent.
  4. Add in the ground beef and the spices, brown until meat is no longer pink and most of the meat water is dried
  5. Turn the heat off and mix in the sumac
  6. Preheat oven to 375F.
  7. Brush a generous amount of oil or samneh (if used) in the bottom of a safe oven baking dish
  8. With your hands, press down half of the kibbeh dough until smooth
  9. Spread the ground beef filling on top and try to press gently with your hands
  10. Spread the rest of the dough on top and press down to smooth it out.
  11. With a sharp knife cut the kibbeh into the shape desired

Make a small hole in the middle.

12. Brush more oil oil or samneh on top of the kibbeh

13. Decoration the kibbeh with almonds or pine-nuts.

14. Bake the kibbeh in the middle rack of the preheated oven for 30-40 minutes

15. After baking let it cool down for about 10 minutes before cutting

Enjoy kibbeh with a squeeze of lemon juice and a side of yogurt cucumber salad.

Stuffed artichokes … الخرشوف او الأرضي شوكة المحشية



  • 8 fresh artichokes or 16 frozen
  • 4 cups water
  • 1 tbs sugar
  • Lemon juic of half a lemon

For filling:

  • 2 lbs ground beef
  • 3 tbs vegetable oil
  • 1 big onion or 2 small diced
  • 1 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • Salt and pepper to taste
  • 4 cups chicken broth
  • 2 big potatoes thinly sliced
  • 2 big potatoes grated for topping
  • Toasted pine nuts and parsley for garnishing (optional)


1. Clean the fresh artichokes, by Cutting off the top, cutting off the stem to make a flat bottom, removing the outer layer of small, tough leaves from the stem end. Snipping all remaining spiky tips from the outer leaves, pulling open the leaves at the center until you see the spiky, lighter leaves around the heart. Scooping out all these leaves and then with a knife trim of the sharp edges.

2. In a big pot, boil the water, sugar and lemon juice. Add the artichokes into the pot and boil for 5 minutes.Transfer to a colander to drain. Skip the first and second steps if you are using frozen artichokes, because the frozen ones are already cooked and cleaned.

3. In a sauté pan and on a medium high heat stove, add the vegetable oil and the onions, sauté until onions are translucent. Add the ground beef with all the spices. , sauté stirring occasionally, until the meat loses its pink color. Stir in the salt and pepper.

4. In an oven safe baking dish or Pyrex pan, arrange the sliced potatoes and arrange the artichokes on top of the potatoes, fill the artichokes to the rim with the meat mixture. Top each artichokes with a tbs of the grated potatoes.

5. Add the chicken broth to the pan. Cover the pan with aluminum foil and bake for 1 hour for fresh artichokes, 30 minutes for for frozen ones.

6. Remove the foil from the pan, and bake for an additional 10 minutes on the top rack of the oven to obtain a nice golden color.

7. Garnish with toasted pine nuts and chopped parsley and serve with cooked rice.