Buche de noel … سويسرول الشوكولاتة


for the cake:

• 1/2 cup all-purpose flour

• 1/4 cup cocoa powder

• 1 tsp baking powder

• 1/2 tsp salt

• 4 eggs

• 2/3 cup sugar

• 1/2 tsp instant coffee

• 2 tbs corn oil


• 1 cup semi-sweet chocolate

• 1/2 cup heavy whipping cream

• 1 cup heavy whipping cream, chilled

For ganache

• 3/4 cup semi-sweet chocolate

• 2 tbsp heavy whipping cream

• Cocoa powder for dusting


1. Preheat the oven to 350F (180C). Butter a 12X16 inch (30×40 cm) baking tray and line it with parchment paper.

2. In a medium bowl whisk flour with cocoa powder, baking powder and salt. Set aside.

3. In a large bowl add eggs and sugar. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated.  Add instant coffeee and then gradually add flour mixture.

4. Pour the batter into the prepared baking tray and spread evenly into the corners using the back of the spatula.

5. Bake for about 12 minutes until a toothpick inserted into the center comes out clean.

6. Take a parchment paper and sprinkle with cocoa powder. This helps the cake to not stick. Flip the cake over the paper. Remove the parchment paper it was baked with.

7. While still hot roll with the parchment paper inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.

8.Prepare the filling. Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.

9. In another bowl whip cream until stiff peaks form. Mix in the melted chocolate.

10. Unroll the cake and spread the chocolate filling evenly over the cake.

11. Roll the cake back up. Refrigerate for at least 1 hour before serving.

12. Dust the roll with cocoa powder. To make the ganache on top for decoration simply melt the chocolate with cream and spread it on top of the cake roll. Let the ganache set for an hour in the fridge and serve.


Turkish red lentil soup … شوربة العدس على الطريقة التركية



• 1 cup red lentils, rinsed and drained

• 1 small onion finely chopped

• 1 potato chopped

• 1 carrot chopped

• 1 tbs tomato paste

• 1 tbs pepper paste

• 1 tsp paprika

• 1/2 -1 tsp red pepper flakes depends on how spicy you like it.

• 1 tsp cumin

• 1 tsp ground coriander

• 1 tbs dried mint

• 3-4 tbs vegetable oil

• 5 cups Vegetable or chicken broth

Method :

1 Sauté the finely chopped onion in oil until translucent,

2 Stir in the tomato paste, pepper paste. Cook for 2-3 minutes.

3 Add in the rinsed lentils, potato and carrot, and stir for 1 minutes.

4 Add 5 cups of broth and boil until the lentils are fully cooked.

5 Add spices, and stir.

6 Blend the soup with the hand mixer into a smooth consistency.

7 Crush the dried mint in between your hands.

8 Stir to combine, If it’s too thick add some more hot waterproof broth.

9 Taste it to adjust salt.

10 Serve in a bowl with a piece of lemon and pita bread crackers.

Italian meatballs in spaghetti sauce … كرات اللحمة مع صوص البندورة على الطريقة الطليانية


Delicious and flavorful Italian comfort food that please everyone in the family


• 1 lb ground beef

• 1/2 cup Parmesan cheese

• 1/3 cup breadcrumbs

• 3 cloves of garlic, pressed or minced

• 1 Tbsp dried basil

• 2 Tbsp dried parsley

• 1 tsp salt

• 1/2 tsp black pepper

• 1 egg


1. preheat oven to 400F. In a bowl, combine everything except the beef and mix well.

2. Add the beef and blend, trying not to work the meat too much (works best with your hands)

3. Form balls (any size you want) of the meat and place on a cookie sheet.

4. Bake them in the preheated oven for 20 minutes (this could be longer or shorter depending on the size of the meatballs).

5. Place meatballs in the sauce (recipe follows) and simmer for at least a half hour.

6. Serve the cooked meat balls over pasta and garnish with basil leaves.


To make the sauce:


• 12-15 fresh tomatoes (peeled, chopped and blended in a food processor)

• 1/2 onion, finely chopped

• 4 cloves of garlic and 4 tsp dried basil

• 2 tsp black pepper

• 1 tbs sugar (optional)

• 2 tbs olive oil

• 1/3 cup of grated Parmesan or Romano Cheese


1. Heat the olive oil in a 5+ qt. pot over medium heat, and add the onion.

2. Saute until translucent, stirring often and being careful not to burn it.

3. Add the chopped or pressed garlic.

4. Heat for another one to two minutes, making sure not to burn the garlic, then add all the tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.

5. Reduce heat to low and simmer for 2 1/2 hours stirring often.

6. For the first half of the simmer time, do so with the pot uncovered, then cover.

7. Add the cheese, stir in and simmer for an additional 5 minutes or so.

Sesame cookies … ka’ak bsimsim



  • 1 tbs fennel seeds crushed
  • 1 tbs anise seeds crushed
  • 1 tsp mahlab powder
  • 125 gr. or 9 tbs butter softened at room temperature
  • 6 tbs powdered sugar
  • 1/2 cup vegetable oil
  • 2 eggs (1 egg white will be used to brush the top)
  • 2 tbs vinegar
  • 1/4 cup warm water
  • 1 tsp salt
  • 2 1/4 tsp baking powder
  • 3 1/2 cups all purpose flour.

For coating:

1 egg white and 1 cup toasted toasted sesame seeds (optional).


  1. Preheat oven to 350F.
  2. In a big bowl, whisk together butter, sugar, 1 egg, 1 egg yolk, water, vegetable oil and vinegar.
  3. In another bowl mix flour, salt, mahlab, fennel seeds, anise seeds and baking powder.
  4. Add the dry ingredients into the wet mixture slowly and carefully while mixing with your hands,
  5. Knead everything with your hands until you get a soft non-sticky dough.
  6. Divide the dough into egg size balls.
  7. Roll each ball into a 4 to 6 inches rope.
  8. Connect the ends of the rope together by pressing with your fingers to seal.
  9. Or cut each rope into diamond shape like I did in the first picture
  10. In a small round dish have the egg white ready, and in another big dish add the sesame seeds.
  11. At this point, if you choose not to use sesame seeds for topping, then just dip them in the egg white.
  12. Otherwise dip them in the egg white first and then in Assamese seeds to coat.
  13. Place the cookies on a baking sheet lined with parchment paper.
  14. Bake in a preheated oven until golden brown.
  • Enjoy with a cup of tea!😊