Cranberry orange scones




4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tbsp baking powder
2 tsp kosher salt
1 tbsp grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners’ sugar, plus 2 tbsp.
4 teaspoons freshly squeezed orange juice

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles. I like to give them the triangle shape.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.

This recipe adapted from Ina Garten / food network


Bulgur with tomatoes … Burghul bil banadora … برغل بالبندورة



2 cups coarse bulgur ( number 3 ) washed and drained
3 tomatoes, peeled and chopped
1 green pepper chopped ( optional ) I like to add it for color )
1 tbsp tomato paste
1 tbsp pepper paste
1 large onions, chopped
4 tbsp olive oil
Salt to taste
1/2 tsp black pepper
1/2 tsp white pepper
2 cups vegetable or chicken broth


1. In a pan, heat 4 tablespoons of olive oil and sauté onion until translucent. ( I always like to ad a pinch of salt when sautéing onion to let them sweat ).
2. Add chopped pepper and sauté for a minute.
3. Add bulgur, tomato paste, pepper paste, salt and pepper. And stir to combine.
4. Add the broth. When it comes to boil, turn heat to low and let simmer with lid on for 20 minutes or until all liquids absorb.
5. Remove from heat and allow it to rest for 10 min.
6. Serve hot with plain yogurt next to it and decorate with chopped parsley, chopped scallions, pomegranates seeds and a slice of lemon.