No-churn strawberry orange blossom water ice cream … بوظة الفراولة و المازهر


No Churn Strawberry Rose Water Ice Cream

  •  14 oz. (1 can) sweetened condensed milk 
  •  2 cups heavy cream (cold)
  •  2 tsps orange blossom water 
  •  1 1/2 cup strawberries
  •  1/4 cup sugar
  •  1 tbs lemon juice
  •  1 tsp vanilla extract 


  1.   In a small sauce pan place strawberries, sugar, lemon juice, vanilla and orange blossom water.
  2. Cook over medium heat on the stove for 5 minutes. (mash the strawberries with a fork). Set aside to let cool for about an hour.
  3. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form (about 3 minutes).
  4. With a rubber spatula, gently fold whipped cream into the condensed milk mixture and the strawberry mixture. 
  5. Pour into a 4.5″ x 8.5″ loaf pan.
  6.  Cover with plastic wrap and freeze until firm (about 6 hours).


Chicken kabseh …. كبسة الدجاج



  • 6 – 8 bone-in, skin-on chicken pieces
  • 2 tbs sunflower oil
  • 1 large onion diced
  •  3 cloves garlic crushed
  • 1/2 cup grated carrot
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 2 tomatoes chopped
  • 2 tbs tomato paste
  • 3 cups water
  • 5 cardamom pods, crushed
  •  4 whole cloves
  •  1 cinnamon sticks
  • 1 lumi
  •  2 bay leaves
  • Salt and pepper
  • 1 1/2 cups basmati rice, washed until water is clear then soaked in water and salt for 20 minutes

For garnishing:

  •  2 tbs ghee butter
  • 1/2 cup whole blanched almonds
  • 1/2 cup golden raisins


1. To make the chicken: In a large high sided pan and on a medium heat stove, heat the 2 tbs of oil. Season chicken with salt, pepper and turmeric. Add chicken to the pan turning, until golden and crisp on all sides, about 2 minutes per side. Remove from pan and set aside.

2. Stir in onion, garlic, carrots, cumin and coriander. Cook, stirring occasionally, until vegetables begin to soften, 3 to 5 minutes. Stir in tomatoes, tomato paste, cardamom, cloves, cinnamon, bay leaves, lumi and water. and bring to a simmer.

3. Place browned chicken, skin-side up, in simmering liquid. Cover with the lid and let cook for 45 to 60 minutes or until chicken is tender.

4. Remove chicken from cooking liquid and place on an oven safe big dish.

5. To prepare the rice, heat pan with reserved cooking liquid and bring to a simmer. Adjust salt and stir in rice, cover, and cook at a low heat, simmer until rice is tender, 18 to 20 minutes. fluff with a fork to combine.

6. In a small sauté pan heat the ghee butter. Add almonds and cook until golden brown, 3 to 5 minutes. Using a slotted spoon, remove to paper towel-lined plate to drain. Add raisins to the pan and cook until puffed, about 1 minute. Using a slotted spoon, remove to paper-towel lined plate to drain.

7. Preheat oven to broil, when oven is ready broil the chicken to golden color

8. To serve, spoon rice onto a serving platter and top with chicken. Sprinkle with fried almonds and raisins, garnish with parsley.


Mdallaleh … مدللة


A delicious middle eastern dessert consists of 3 layers, rice pudding in the middle of two layers of crumbled cookies. The name Mdallaleh means spoiled and this dessert is spoiled with the amount of nuts that used to garnish the top layer of this delicious dessert.


For crust:

  • 4 cups crushed biscoff cookies 
  • 1/2 cup butter melted

For filling:

  • 4 cups milk
  • 1 cup rice flour
  • 3/4 cup sugar
  • 2 tbs orange blossom water
  • Pinch of ground mastic with 1/2 tsp of sugar

For garnishing:

  • 1 cup crushed walnuts 
  • 1 cup crushed pistachios 
  • 1 cup almond halves


    1. In a big bowl, mix the biscoff cookies with the butter.
    2. In a 9″x 13″ Pyrex pan press down half of the cookies mixture using a big spoon and save the other half of the mixture for the topping.

    3.   In a medium size pot stir together the milk, sugar and rice flour on medium-high heat. 

    4.   Keep stirring until the pudding thickens and then add the orange blossom water and mastic.

    5. Spread the milk pudding on top of the biscoff layer in the Pyrex.

    6. Sprinkle the top of the pudding with the rest of the biscoff cookies mixture.

    7. In a large skillet roast the nuts for five minutes on medium-high heat.

    8. Sprinkle the top of the casserole with the nuts

    9. Preheat oven to 350F.

    10. Bake the Mdallaleh Cassarole on the middle rack in the oven for 25 minutes.

    Tamrieh … تمرية


    Tamrieh تمرية 

    A traditional mouth watering recipe from the Palestinian kitchen, specifically from Nablus, golden crispy fried parcels filled with semolina/orangeblossm water pudding, and then dusted with powdered sugar. This delicious dessert called tamriyeh referring to the hometown of the guy who started making it called Tamrah ( a village near Nablus/Palestine).

    For dough you need:

    • 1 1/2 cup all purpose flour
    • 1/4 cup corn oil
    • 1 tbs powdered sugar
    • 1/4 cup warm water 
    • A pinch of yeast and salt

    For pudding you need:

    • 1 cup course semolina
    • 4 tbs sugar
    • 1 cup water
    • 1 tsp orange blossom water

    Oil for frying


    1. In a medium sized bowl, stir in the flour, oil, yeast and salt.
    2. Start kneading with your hand by adding water little by little until a soft kind of sticky dough is obtained.
    3. Divide the dough into five balls, drizzle some oil on top.
    4. Cover with a plastic wrap and let rest in the fridge at least 5 hours or over night.

    1. Meanwhile, start making the pudding, on a medium heat stove and in a small pot stir in the semolina, sugar and water. Let cook until thickened.
    2. Turn off the heat and stir in the orange blossom water.
    3. Spread the pudding in a glass container, cover it with plastic wrap and let it cool in the fridge until dough is ready.

    1. When the dough is ready to work with, brush a little of corn oil on a clean counter surface. Flatten each one of the dough balls with your hands into a thin sheet
    2. Cut each sheet into four pieces
    3. Apply 1 tbs of the pudding in the middle of each piece.
    4. Wrap up the dough over the pudding and press down with your hands to let the pudding spread in the dough.

    1. On a large frying pan and on a medium heat stove, heat 2 inches of corn oil.
    2. Fry the stuffed tamrieh parcels until golden in color.
    3. Serve the tamrieh dessert with a sprinkle of powdered sugar on top.