Pumpkin chocolate chip bread … خبز القرع و الشيكولاته



  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3/4 tsp salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup light or dark brown sugar
  • 1 1/2 cups pumpkin puree (canned or fresh)
  • 1/2 cup vegetable oil
  • 1/4 cup milk works
    2/3 cup semi-sweet chocolate chip
  • Method:
    • 1. Preheat the oven to 350F. Spray a 9×5 inch loaf pan with non-stick spray. Set aside. 2. In a large bowl, add in all dry ingredients and whisk together until combined.
      3. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and milk.
      4. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
      5. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
      6. Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container (it tastes better on day 2!)

    Anise fried cookies … معكرون او أصابع زينب

    • Ingredients:
    • 1 cup fine semolina (فرخة)
    • 1 cup all purpose flour
    • 1 tbs sugar
    • 1/2 tsp instant dry yeast
    • 1/2 tsp mahlab mahlab
    • 1/4 cup corn oil
    • 2 tsp of Anise seeds soaked for 10 minutes in 1/2 cup of warm water
    • Oil for frying
    • Simple syrup for drenching


    1. In a bowl mix together the dry ingredients until combined
    1. Add in oil and mix well with your fingers until mixture forms crumbles
    1. Add in anise seeds and water and knead the dough until form a ball. Add more water if needed.
    1. Cover and let rest for 30 minutes
    1. Divide dough into walnut size balls
    1. Shape balls same as in video.
    1. Heat oil on a medium low heat stove
    1. Start frying the cookies until golden brown
    1. Dip the cookies in syrup for couple of minutes

    And serve

    Lentils and pasta stew … عدس و رقاق / رشتاية / تطماجة



    • 1 cup lentils
    • 2 cups egg noodles or any other kind of pasta
    • 4 cups water or vegetable broth
    • 1 medium size onion diced
    • 1/4 cup olive oil
    • 3/4 cup tomato sauce
    • 1/4 cup pomegranate molasses

    For the topping

    • 2 garlic cloves smashed
    • 1/4 cup olive oil
    • Chopped parsley and pomegranate jewels for garnishing


    1. In a medium size pot and on a medium heat stove, sauté onion in olive oil until translucent
    1. Meanwhile, add lentils to a colander and wash it
    1. Add lentils to the onion and stir.
    1. Add water and salt, cover and let simmer until lentils is tender
    1. Stir in egg noodles and let cook for about 10 minutes.
    1. Stir in tomato sauce and pomegranate molasses and let cook for couple of minutes for the flavor to marry .( you will notice that the mixture is thickened ).
    1. Turn heat off and spread the mixture in the prepared serving plate
    1. In a sauté pan, sauté garlic and olive oil until golden
    1. Drizzle the sautéed garlic and olive oil on top of the lentils/pasta mixture
    1. Garnish with parsley

    Serve with pita bread, olives and radishes

    Rice and lentils stew … رز و عدس او مسلوعة


    I love to make this dish, because it brought back lots of childhood memories, especially when my grandma used to make it for us. I like to call it stew because it is thicker in consistency than a soup. So delicious and easy to do.

    Ingredients :

    • 2 tbs olive oil
    • 1 medium onion diced
    • 1 cup red lentils washed and drained from water
    • 1/2 cup short grain rice
    • 1 tsp cumin
    • 1/2 tsp turmeric
    • Salt to taste
    • About 3 cups of water

    For garnishing:

    • fried onion, chopped parsley and lemon wedges


    1. In a big pot, sauté onion and olive oil until translucent .
    1. Add in the lentils, rice, cumin,turmeric and salt, stir to combine.
    1. Add water, cover and let cook on a medium low heat until smooth and tender.
    1. Turn heat off and serve the stew garnished with parsley, pomegranate jewels and lemon wedges


    Spinach stew with minced meat … يخني السبانخ باللحمة المفرومة


    Ingredients :

    • 2 tbs corn oil
    • 1 medium onion diced
    • 1 lb ground beef
    • 1 tsp allspice
    • 1/2 tsp cinnamon
    • Salt and pepper to taste
    • 4 lbs fresh spinach washed and chopped
    • Water
    • 3 garlic cloves minced
    • 1 tsp crushed coriander
    • 1 tbs olive oil for sautéing the garlic
    • Cooked rice, lemon wedges, toasted pita chips and garlic yogurt for serving
    • Toasted pine nuts for garnish


    1. In a big pot, heat oil for a minute, add onion and sauté until translucent.
    2. Add ground beef and cook until brown. Add spices, salt and pepper and stir to combine.
    3. Add in spinach and sauté with meat mixture for a minute.
    4. Add water, just enough to cover the stew (not too much because spinach will release its water).
    5. Cover and let cook on a medium heat stove for about 25 minutes.
    6. In a sauté pan add olive oil and sauté garlic and coriander until golden in color.
    7. Add the garlic mixture to the stew and let cook for another 10 minutes.
      Garnish with toasted pine nuts if desired.
    1. Serve with a side of cooked rice, lemon wedges, Pita chips and garlic yogurt.
    2. Enjoy


    ٢ م ك زيت ذرة

    ١ راس بصل مفروم ناعم

    ٢ أوقية لحمة مفرومة

    ١ م ص بهار حلو

    ١/٢ م ص قرفة

    ١/٢ م ص كركم

    ٢ كيلو سبانخ مغسول و منظف و مفروم خشن

    للتقلية بنحتاج

    ٣ بصوص ثوم صغار مهروسين

    ١ م ص كزبرة ناشفة مجروشة

    ١ م ك زيت

    ليمون و خبز محمص و لبن مثوم للتقديم

    رز مطبوخ

    صنوبر مقلي للتزيين

    طريقة العمل

    في طنجرة و على نار متوسطة اضيفي الزيت و البصل و قلي البصل حتى يصبح شفاف

    اضيفي اللحمة و قلبها حتى تنشف السوائل

    اضيفي البهارات و الملح و الفلفل و قلبي

    اضيفي السبانخ و قلبي

    اضيفي شوية ماء مش كتير لانه السبانخ رح تبخ ميتها

    غطي الطنجرة و اتركي السبانخ ينسيك لمدة ٢٥ دقيقة

    في مقلاة صغيرة حمري الثوم المدقوق والكزبرة الناشفة في ملعقة الزيت و اضيفيهم على خليط السبانخ

    قدمي اليخني مع الارز و الخبز المحمص و شرائح الليمون و اللبن

    و زيني بالصنوبر المقلي و صحتين و عافية