Deep dish apple pie .. فطيرة التفاح


Ingredients :

Pie Dough

  • 2 1⁄2 cup flour
  • 1 tsp salt
  • 3⁄4 cup butter, 1 1/2 sticks, cold, cubed 8 tablespoons ice water, or as needed


  • 5 big granny smith apple, cored, sliced, peeled
  • 3⁄4 cup sugar
  • 2 tbs flour
  • 1⁄2 tsp salt
  • 1 tsp cinnamon 1⁄4 teaspoon nutmeg 1⁄2 lemon
  • 1 egg, beaten
  • 1 tbs sugar


1. In the food processor, add the flour and salt. Mix combined. (Or you can use a fork)

2. Add in cubed butter and pulse. Mixture will still have lumps about the size of small peas.

3. From the opening of the food processor cover, gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.

4. Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with plastic wrap. Put the dough in the fridge for 1 hour to cool.

5. Peel the apples, then core and slice.

6. In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.

7. Mix until combined and all apples are coated. Refrigerate.

8. Preheat the oven to 375°F (200°C).

9. On a floured surface, cut the pie dough in half and roll out both halves until

round and about 1⁄8-inch (3 mm) thick.

10. Roll the dough around the rolling pin and unroll onto a pie dish making sure

the dough reaches all edges. Trim extra if necessary.

11. Pour in apple filling mixture and pat down.

12. Roll the other half of the dough and cut it into strips to make basket weaving shape. Like in the picture.

13. Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.

14. Brush the pie with the beaten egg and sprinkle with the sugar.

16. Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.

17. Allow to cool completely before slicing.

18. Top with ice cream and serve.

19. Enjoy!

Beef and vegetable stew … يخني الخضرة باللحمة



2 lbs beef cubes

1 medium size onion diced

5 medium size potatoes peeled and sliced

4 carrots peeled and sliced

5 frozen artichoke hearts sliced in half

2 tbs olive oil

1 packet Ziyad Liyyeh seasoning

4 cardamom pods

2 bay leaves

1/2 tsp turmeric

1 cinnamon stick

Salt and pepper to taste

3 cups of water

Vegetable oil for frying the veggies

For the pesto

3 cloves of garlic mashed

1 tsp of dried coriander crushed

1 tbs butter


1. In a big pot and on a medium high heat stove, sauté onion in olive oil until translucent.

2. Sprinkle the onion with some salt and stir in the cardamom pods, cinnamon stick and bay leaves.

3. Add in the meat and sauté until most of the meat liquid evaporated.

4. Sprinkle the meat with the turmeric and the Liyyeh seasoning. Stir to combine.

5. Add in water and let cook until boiling, cover the pot and turn down the heat. Let the meat cook until tender. If using the pressure cooker, it will take 45 minutes to cook the meat

6. Meanwhile, preheat oil to fry the veggies

7. Fry the veggies until golden in color

8. When meat is ready, add in the veggies and adjust salt and pepper.

9. Let them cook about 10 minutes.

10. To make the pesto: In a small sauté pan, sauté garlic and coriander with butter until golden in color.

11. Add the pesto to the stew pot

Serve the stew with rice.

To buy the Liyye seasoning product clink on the link

Ground beef and potatoes bake .. صينية الكفتة و البطاطا بالفرن



• 2 pounds ground beef 

• 1 bunch parsley finely diced in the food processor

• 1 yellow onion finely diced in the food processor

• 1 tsp black pepper

• 1/2 tsp all spice

• 1/2 tsp cinnamon powder

• 1 tsp salt

• 2 medium size onion sliced

• 4 roma tomatoes, sliced

• 4 potatoes, peeled and sliced

• 1 jalapeno (optional) sliced

• 3 cups water or tomato sauce depend on your likings

• 2 tbs olive oil

1. Preheat oven to 350 F./180 C.

2. Place ground beef in a bowl.

3. In a big bowl, place ground beef, parsley, onion, black pepper, allspice, cinnamon and salt and stir until combined.

4. Spread the olive oil in the bottom of a pyrex or baking dish. Place meat mixure in the dish and flatten to cover entire bottom. (I like using my hand for this step. Just press the meat down into a flat layer.) 

5. Layer the sliced onion and then the tomatoes and jalapeños (if used) over the meat mixture. Depending on the size of your dish, you might need more or less. Make sure to completely cover meat so there is a bite of tomato and onion in every bite.)

6. Layer the sliced potatoes over the tomato layer. (Same as tomatoes, depending on dish size, you may need more or less.)

7. Sprinkle the potatoes with the black pepper and all spice

8. Add water enough to cover the potatoes and adjust the salt.

9. Cover dish with foil and place it in the preheated oven for an hour.

10. Remove cover and broil for 5 minutes or until potatoes are golden.

11. Serve with Cooked rice or pita bread


١ كيلو لحمة كفتة (مفرومة ناعم)

١حبة بصل متوسط الحجم مبرم ناعم بمحضرة الطعام

١ ضمة بقدونس مفروم ناعم بحضرة الطعام

١ م ص فلفل اسود

١/٢ م ص بهار

١/٢ م ص قرفة

١ م ص ملح او حسب الرغبة

٢ راس بصل مقطع شرحات

٤حبة بندورة مقطعة شرحات

٤ حبة بطاطا مقطعة شرحات

١ قرن فلفل حراء مقطع

٣ كوب ماء

ملح حسب الرغبة

طريقة العمل:

حمي الفرن على درجة حرارة ٣٥٠ ف/١٨٠م

في وعاء عميق ضعي اللحمة و البصل و البقدونس و الملح و الفلفل و البهارات وإخلطيهم جيداً

ادهني وعاء بايركس واسع بزيت الزيتون و افردي خليط اللحمة في قاع الوعاء

رتبي شرحات البصل و البندورة فوق خليط اللحمة

رتبي شرحات البطاطا على السطح و رشي الخضار بالملح و الفلفل و القليل من البهارات

اضيفي الماء و غطي البايركس بقطعة من ورق الألمنيوم

اطبخي الصينية في الفرن المحمّى مسبقاً لمدة ساعة او حتي تنضج

حمي الفرن على درجة درجة الشوي و حمري الصينية تحت الشواية لمدة خمس دقائق

تقدم مع الأرز او الخبز العربي

صحتين و عافية

Mushroom Risotto.. الريزوتو بالمشروم



• 4 tbsp olive oil

• 3 cups fresh mushrooms, sliced

• 1-1.5 liters vegetable stock (you may also use chicken stock)

• 1 medium onion, finely diced

• 3 cloves of garlic, minced

• 1 cup Arborio rice

• 2 tbsp butter

• ½ cup parmesan cheese, grated, plus extra for serving

• ½ a bunch of parsley, finely chopped

• Salt & pepper to taste


1. Heat a large heavy pot over medium-high heat. Add 2 tbsp olive oil. Add mushrooms and cook until nicely browned. This may take up to 10min.

2. Meanwhile, place your stock in another saucepan on the stove on low-medium heat to warm up. You want it to be simmering gently through the whole process, so that it is hot when you add it to your risotto and doesn’t stop the cooking process. Keep an eye on it.

3. Once browned, remove mushrooms and set aside on a plate. Turn the heat down to medium and add another tablespoon of oil to the pot. Add the onion and cook until soft and translucent, about 3 minutes. Add the garlic, and cook until fragrant, about 1 minute.

4. Add the rice (do not wash the rice!) and stir for a minute or two to coat all the grains with the juices and toast slightly.

5. return your mushrooms to the pot and add your first 2 ladlefuls of stock. Stir, making sure nothing is stuck to the base of the pot.

6. Continue to add stock a ladleful or two at a time, stirring frequently between each addition. Always wait until the stock is almost entirely absorbed before adding the next ladleful. After about 25 minutes, have a taste. The rice should be cooked and creamy but slightly al-dente and not falling apart. If it is still too tough, give it a few more minutes and some more stock.

7. Once cooked, add the cheese and butter, then turn off the heat and stir through the parsley. Serve immediately, with plenty of extra cheese!


٤ م ك زيت زيتون

٣ كوب مشروم فرش مقطع شرحات

١- ١/٢١ لتر مرق خضار او مرق دجاج

١ راس بصل متوسط الحجم مفروم ناعم

٣ فصوص توم مهروس

١ كوب أرز Arborio

٢ م ك زبدة

١/٢ كوب جبنة البارميزان المبشورة

١/٢ كوب بقدونس مفروم

ملح و فلفل حسب الرغبة

طريقة التحضير:

في طنجرة عميقة و على نار عالية متوسطة اضيفي ٢ م من زيت الزيتون و قلي فيه المشروم تقريبا لمدة ١٠ دقايق او حتى يصبح لونة بني فاتح و تنشف السوائل

في طنجرة عميقة تانية سخني المرق على نار هادية لحتى يضل سخن طول فترة الطبخ لانه سيضاف على مراحل و لازم يكون ساخن

انقلي المشروم لطبق تاني و اتركيه جانبا

في نفس الطنجرة و على نار متوسطةاضيفي ٢ م من زيت الزيتون و قلبي فيهم البصل و الثوم لحتى يصبح البصل شفاف

اضيفي الأرز بدون ما تغسلي و قلبي مع البصل و الثوم لحتى تتغلف حبات الأرز بالزيت لمدة ٢ دقيقة

اضيفي المشروم مع التحريك

ابدأي بإضافة المرق ملعقتين ملعقتين و ذلك باستخدام ملعقة المرق الكبيرة ( الكبشة) و

مع مراعاة التحريك بين كل مرة و التانية لحتي يتشرب الأرز كل ملعقة

سوف تكون مدة الطهي ٢٥ دقيقة او اكتر لحتى تتفتح حبة الارزبعد انتهاء فترة الطهي اضيفي جبنة البارميزان و الزبدة و البقدونس مع التحريك و اتركي القليل من الجبنة و البقدونس للتزيين

و صحتين و عافية