Shrimp scampi … الروبيان بالليمون و الثوم



• 3 tbs butter and 2 tbs of olive oil

• 1 1/2 pounds medium shrimp, peeled and deveined

• salt and freshly ground black pepper, to taste

• 5 cloves garlic, minced

• 1/4 cup chicken stock

• Juice of 1 lemon, or more, to taste

• 2 tbs chopped fresh parsley


1 In a large skillet and over medium high heat, melt butter and add olive oil. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes. Transfer the shrimp to a plate and set aside

2 Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil. Reduce heat and simmer until reduced by half, about 1-2 minutes.

3 Stir in shrimp and gently toss to combine.

4 Serve over cooked pasta or rice, garnished with parsley


Orange flavoured Revani cake … كيك الرواني بنكهة البرتقال



  • 4 eggs room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 cup vegetable oil
  • 1 cup yogurt room temperature
  • 1 cup flour
  • 1 cup semolina
  • 2 tsp baking powder
  • 1 zest of 1 orange


  • 3 cups sugar
  • 3 cups water
  • 1 cup freshly squeezed orange juice


Start with making the syrup

  1. On a medium high stove and on a medium size sauce pan stir in sugar, water and orange juice and let them boil for 15 minutes. Set aside

To make the cake batter:

  1. Preheat oven to 350F./180C.
  1. In a big bowl, using The hand mixer to beat in eggs, sugar and vanilla until a creamy mixture is obtained.
  1. Beat in yogurt, oil, semolina, orange zest, flour and baking powder until combined.
  1. Prepare an oven safe pan by spray it with nonstick spray.
  1. Spread the cake batter evenly in the pan, and bake in the middle rack of the oven for about 45 minutes or until the cake is golden brown.
  1. Drench the cake with the syrup and cut it in the desired shape.
  2. let rest for 30 minutes before serving to let all the syrup absorbed
  3. Decorate with crushed pistachios and orange pieces.

Chicken Curry … كاري الدجاج بطريقة سهلة



  • 500 grams skinless boneless chicken cubes
  • 2 medium size onion finely diced
  • 2 medium size tomatoes finely diced
  • 2 tbs curry powder
  • 2 tbs ginger garlic paste
  • 2 tbs sunflower oil
  • 3 tbs heavy cream
  • Salt to taste


1. In a medium size sauté pan and on a medium heat stove, add oil and onion and sauté until golden in color

2. Add in ginger garlic / paste and cook for 2 minutes

3. Add in tomatoes and let cook for 2 minutes

4. Sprinkle with some salt

5. Add curry powder and stir to combine

6. Add in chicken cubes and cook for 2 minutes

7. Turn heat to low, cover the pan and let cook for 5 minutes

8. Add some water, cover the pan and let it cook for 5 minutes more or until chicken is tender

9. Stir in the cream and turn heat off

Enjoy with Naan bread (recipe follows) and Basmati rice


  • 1/4 cup warm water
  • 1 tablespoon honey
  • 3/4 teaspoon active dry yeast
  • 3/4 cup warm whole milk
  • 1 cup full fat plain greek yogurt
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 8 tablespoons (1 stick) salted butter, melted and divided in half
  • 2-4 cloves garlic, grated
  • 3/4 cup chopped mixed herbs (such as parsley, cilantro, chives, and/or dill)


1. In the bowl of a stand mixer, combine the water, honey, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top. 

2. Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes. The dough should be sticky. Dust lightly with flour and knead the dough into a ball using your hands. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge.

3.  When ready to cook divide the dough into 8 equal balls. Using a rolling pin, roll each piece of dough into a large oval, about 8 inches long and about 1/4-inch thick. Repeat with the remaining dough.

4. Heat a large cast iron skillet over medium-high heat, you want the pan screaming hot. Brush both sides of the naan with half of the melted butter. Drizzle the the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Flip and cook, uncovered for another 1-2 minutes, until large toasted spots appear on the underside. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the rest of the naan, keeping them wrapped in a towel while you work

Recipe adapted from

Almond milk pudding …. مهلبية اللوز



  • 4 cups whole milk
  • 1 cup sugar
  • 1/2 cup cornflour
  • 1/2 cup ground almond powder
  • 2 drops almond essence
  • A pinch of ground mastic (Arabic gum)
  • 1 tsp orange blossom water


  1. In a big pot and on a medium heat stove, add in milk, cornflour, sugar and ground almond and stir to combine.
  2. Cook the mixture while keep stirring util thickens.
  3. Stir in the almond essence, mastic and the orang blossom water. Turn of heat
  4. Spread the pudding in the prepared serving dishes.
  5. Cool in the fridge for two hours
  6. Garnish with ground pistachios and almond.
  7. Enjoy

Kibbeh summaieh … kibbeh in sumac sauce


  • Ready and stuffed regular kibbeh balls
  • 4 medium size unpeeled eggplants washed and cut into big chunks
  • 7 garlic cloves mashed
  • 1 tsp dried mint crushed
  • 1 cup sumac
  • 2 cups water
  • 3 cups tomato juice
  • 2 lbs lamb shank
  • 1 onion diced, 1 stick cinnamon, 2 bay leaves, cardamom buds, 1/2 tsp turmeric and water for cooking the lamb
  • 1 tbs ghee butter
  • Salt and pepper to taste


  1. Cook the lamb meat with the diced onion and the whole spices as usual, until tender.
  2. In a sauce pan add in sumac and the 2 cups water and let boil for 2 minutes. drain the sumac liquid in a colander. Reserve the sumac liquid and discard the seeds.
  3. Add the eggplant chunks to the meat mixture
  4. Stir in the tomato juice and let cook until boil
  5. Stir in the sumac liquid and let cook until sauce reduced and thickens a little and eggplant chunks are tender to the touch
  6. Adjust salt and pepper
  7. Stir in the crushed garlic and mint
  8. Carefully Add in the kibbeh balls and gently stir in the sauce
  9. Let the kibbeh cook on a medium low heat stove until tender

Serve with rice.


You can deep fry the kibbeh balls before adding them to the sauce, it is your preference

Healthy granola …. خليط الشوفان الصحي



  • 3 cups old-fashioned rolled oats
  • 1 cup raw pecans or walnuts
  • 1/2 cup pumpkin seeds unsalted
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup melted coconut
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 dried cranberries
  • 1/2 raisins


  1. Preheat oven to 350F. /180C. line a large, rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, stir in the oats, nuts, seeds, salt and cinnamon until combined.
  3. Add in oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated.
  4. With a large spoon, spread the granola mixture onto the baking pan in an even layer.
  5. Bake until lightly golden, about 22 minutes, stirring halfway through baking time. (The granola will further crisp up as it cools).
  6. Let the granola cool completely before serving.
  7. Sprinkle the dried fruit on top.
  8. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
  9. Enjoy with mil or plan yogurt

Creamy roasted tomato soup … شوربة البندورة المشوية بالكريما



  • 5 large tomatoes
  • 1 small head garlic , peeled
  • 1/2 onion , peeled, diced
  • 4 tbs oil
  • 1 red bell pepper
  • 1 1/2 tbs sugar
  • 1 tsp black ground pepper
  • 1/2 tsp kosher salt 
  • 1/2 tsp dried basil
  • 1/4 cup heavy cream, heated to a boil
  • 1 1/2 cup vegetable or chicken broth


  1. Preheat oven to 400F.

  2. Line a baking pan with parchment paper.

  3. Wash the tomatoes and peppers. Peel garlic cloves and the onion.

  4. Cut the tomatoes into 6 wedges and arrange on the baking sheet. With the garlic, onions and peppers.

  5. Drizzle with about 2 Tbsp of olive oil. And sprinkle with salt and pepper.

  6. Place the baking sheet in the middle rack of the preheated oven for about 30 minutes.

  7. In a big pot, transfer the roasted vegetable. Use your hand blender (immersion mixer) to purée the roasted veggies until smooth and silky.

  1. Add broth, sugar and adjust the salt. Add dried basil and let cook for 5 minutes.

  2. Stir in heavy cream and turn heat off.

  3. Garnish with fresh basil and croutons.

  4. Enjoy!!