Blueberry muffins with crump topping … مافن التوت الأزرق 


These muffins are easy to make: Simply mix the dry and wet ingredients separately, then combine them. You can easily replace the blueberries with other kinds of fresh fruit, such as raspberries or peaches.

For crump topping:

  •  1 cup all-purpose flour
  •  3 tablespoons light brown sugar
  •  2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  •  Pinch of salt
  • 6 tablespoons unsalted butter, melted

For batter:

  • 1 3/4 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  •  1/2 teaspoon salt
  • 1 cup granulated sugar
  •  2 large eggs
  • 1/2 cup canola oil
  •  3/4 cup whole milk
  •  1 teaspoon pure vanilla extract
  • 1 1/2 cups blueberries


  1.  Preheat the oven to 375F.  Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.
  2.  To make the crimps, in a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps. Set aside.
  3. To make the muffin batter, in a medium bowl, whisk the flour with the baking powder and salt. 
  4. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.
  5. Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.
  6. Enjoy!

Turkish Gözleme.. المطبق التركي باللحمة و الخضرة


Gözleme is a traditional savory Turkish flatbread,  made of hand-rolled  dough that are filled with various toppings, sealed, and cooked over a griddle. The name derives from the Turkish word göz, meaning “compartment”, in reference to the pocket of dough.
For the dough:

  •  2 1/4 cup all purpose flour
  •  1/2 tsp salt
  •  1/2 cup plain yogurt room temperature 
  • 1/2 cup warm water

For Filling

  •  1 tbs vegetable oil
  • 1 small onion chopped
  •  1/2 lb ground beef
  •  1 tsp ground cinnamon 
  •  1/2 tsp turmeric 
  • 1 tsp crushed red pepper شطة مجروشة
  •  2 tsp ground cumin
  • salt and pepper to taste
  •  1/2 cup green bell pepper chopped
  •  1/2 red bell pepper chopped
  •  1/2 yellow bell pepper chopped
  • 1/2 cup fresh parsley chopped
  • 1/2 cup feta cheese crumbled
  • 1 medium tomato seeded and chopped
  •  lemon wedges and olives to serve

For the dough:

  1.  In a large bowl combine the flour and salt. Make a well in the center and stir in the yogurt and water. Continue mixing with a spoon until everything is well combined. If the dough is too dry adjust by adding a bit more water, start with a tablespoon at a time.
  2. Flour your work surface and knead the dough for about 3 minutes, or until smooth and elastic. Cover with a clean tea towel and set aside.
  3.  To make the filling, in a medium skillet, heat the oil over medium heat, sauté onion until translucent.
  4.  Add the ground beef to the skillet and break it up with a wooden spoon. Cook for about 4 to 5 minutes, until browned. Stir in the bell peppers, parsley, crushed red pepper, cinnamon, turmeric, cumin, salt and pepper. Add the chopped tomatoes and stir everything together and cook for another 2 minutes. 
  5.  Transfer the meat mixture to a wide dish and let cool slightly.
  6.  Meanwhile, divide the dough into 4 equal balls. Roll each piece into a rectangle that’s about 12×10 inches.
  7. Spoon about 3 tbsp of the lamb mixture in the middle of the rectangle and spread it out a bit. Add some of the crumbled feta. Fold over the edges of the dough to seal. Repeat with remaining dough pieces.
  8. Heat a large nonstick griddle over medium heat. Depending on the size of your griddle, add 1 or 2 of the gozleme and cook on each side for about 3 to 4 minutes or until golden brown and crisp.
  9.  Cut each gozleme in half diagonally and serve with lemon wedges.                                  Enjoy!

Zaatar (thyme) bread … مطبق الزعتر


Zaatar bread … مطبق الزعتر . Is a Palestinian pastry mostly made in spring, which is the season of collecting fresh wild thyme. It is a flat bread stuffed with sautéed fresh zaatar leaves, onions and sumac and I like to add crumbled white cheese to mine. When baking these pastries my house smells phenomenal.

مطبق الزعتر الاخضر الفلسطيني

  • 2 1/2 all purpose flour
  • 1/2 cup whole weat flour
  • 1/4 cup olive oil
  • 1 tbs rapid rise yeast
  • 1 tsp honey
  • 2 tbs powdered milk
  • 1 tsp salt
  • 1 1/2 lukewarm water
  • More olive oil for brushing 

For filling

  • 3 cups fresh green thyme (zaatar)
  • 1 medium size onion diced 
  • 2 tbs sumac 
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 4 tbs olive oil
  • White cheese crumbled (optional) 


  1. To make the dough: in the mixer bowl add flour, salt, powdered milk and mix to combine.Make a well in the middle and stir in the yeast and honey and 1/4 cup of the luke warm water. 
  2. Let rest 5 minutes until the yeast mixture is frothy. Add the rest of the water with the olive oil and with the paddle hook attached to the mixer, mix for a minute.
  3. Replace the paddle hook with the dough hook and start kneading until a soft dough ball is obtained and the sides of the bowl are clean.
  4. Brush some olive oil on top of the dough and cover to rest for about 20 minutes.
  5. Meanwhile start preparing the Zaatar filling.
  6. Take off the Zaatar out of the branches and wash it for 3 times by changing the water each time until the water comes out clean. 
  7. Get rid of excess water by squeezing the zaatar leaves between your hands.
  8. In a medium sized frying pan and on medium heat on the stove add olive oil and sauté the onions until translucent. 
  9. Stir in salt, black pepper, sumac, and Zaatar .
  10. Sauté for a minute and transfer the Zaatar mixture to a plate to cool down.
  11. In a big tray that is brushed with olive oil, divide the dough into 8 equal sized balls.
  12. Brush a little olive oil on top of a clean surface and start rolling out each ball into very thin squares.
  13. Brush some olive oil on top of each square to help rolling out.
  14. Spread a table spoon of the thyme ( Zaatar ) mixture in the middle and top it with a tablespoon of the cheese.
  15. Fold dough the same way as in the picture.
  16. Keep repeating the same procedure with all the balls.
  17. Leave them aside to rest for 10 minutes. Meanwhile, preheat the oven to 400F.
  18. With the roller pin flatten each square to make it bigger (as shown in picture).
  19. In a oven tray covered with parchment paper arrange the Zaatar squares and brush the top with olive oil.
  20. Bake in the middle rack of the preheated oven for about 10 minutes or until golden brown.
  21. Arrange the Zaatar pastries in the serving plate and brush with more olive oil.


Baghrir/ 1000-hole Moroccan crepes … البغرير المغربي



  • 250 gram fine semolina (1 1/2 cup)
  • 4 tbs all purpose flour
  • Pinch of sat and turmeric 
  • 1 tbs yeast
  • 1 tsp baking powder
  • 375 ml warm water (1 3/4 cup)




  1. In a blender, pulse in the semolina, flour, yeast, salt, and turmeric until combined.
  2. Add water and  blend on the lowest speed for 2 minutes (the blending time allows the semolina to become finely ground so it thickens the Baghrir batter). 
  3. Add the baking powder and continue blending for 4 minutes more. 
  4. Pour the Baghrir batter into a big bowl, cover with plastic wrap and let rest at room temperature until foamy, about 25 minutes.
  5. To Cook the Baghrir, heat a small non-stick skillet over medium heat. Stir the batter, and use a ladle to pour batter into the hot skillet. Pour carefully and slowly into the center and the batter will spread evenly into a circle. (Do not swirl the pan as you would for a crepe; the batter should spread itself.) Make the Baghrir the size you like.
  6. Bubbles should appear on the surface of the Baghrir as it cooks. Don’t flip the Baghrir, It only gets cooked on one side.
  7. Cook for about two minutes, or until the beghrir doesn’t appear wet anywhere on the surface. It should feel spongy, but not sticky or gummy when you touch it lightly with your finger. 
  8. Transfer the Baghrir to cool in a single layer on a clean kitchen towel. 
  9. Repeat with the remaining batter. 
  10. Serve Baghrir on the side of honey butter or jam.

No-knead bread loaf 



  • 3 cups all-purpose or bread flour
  •  3/4 tsp active dry yeast
  • 1 1/2 tbs honey
  • 1 teaspoon salt
  • 1 1/2 cups warm water
  •  3 tbs flour for dusting and shaping
  •  2 tbs corn meal

For this recipe you will need: 

  • Dutch oven
  • Parchement paper


  1.  In a large bowl, add flour and salt. In another small bowl stir in water, yeast and honey, until it’s well combined. Cover with plastic wrap until frothy (approximately 5 minutes)
  2.  Add liquid mixture to dry mixture and stir with a wooden spoon or a spatula until combined. 
  3. Cover with plastic wrap and let stand at room temperature for 3 hours.
  4. After 3 hours, the dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Shape into a rough ball.
  5. Sprinkle the corn meal onto a pice of parchment paper. Put the parchment paper into a bowl and place the dough inside. Next cover with a towel. Let rest for about 35 minutes.
  6.  Meanwhile place a dutch oven with lid in a cold oven and preheat to 450° F.
  7.  When oven reaches 450° carefully, using oven gloves, transfer the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) 
  8.  In a sieve place 1 tbs all purpose flour and sprinkle it on top of the dough, and with a sharp knife make some slashes. Cover with the lid, and bake on the middle rack of the oven for 30 minutes.
  9. After 30 minutes, carefully using oven gloves, remove the lid. 
  10. Return it back uncovered to the oven and bake 10 more minutes.


  This is the dutch oven👇🏻


Semolina dates bars / ma’amoul madd bittamer … معمول مد بالتمر 



  • 3 cups semolina
  • 1 cup flour
  • 1/2 cup sugar
  • 3 tbs powdered milk
  • 1 cup ghee butter ( samneh)
  • 1/2 tsp ground mahlab ( rock cherry)
  • 2 tsp ground anise seeds
  • 1 tsp ground fennel seeds
  • 2 tbs orange blossom water
  • 1 tbs active dry yeast
  • 1 tbs sugar
  • 1/4 cup Luke warm water

For filling: 

  • 2 cups dates paste
  • 1 tbs butter melted 


  1. In a big bowl add in semolina, flour, ground anise seeds, ground mahlab , ground fennel seeds and the ghee butter. Mix with clean washed hands until all the ghee absorbs. Cover the bowl and Set aside for half an hour or until the next day.
  2. In a small bowl add in the yeast, 1 tbs of sugar and the water. Mix and set aside until frothy.
  3. To the semolina mixture add, the 1/2 cup of sugar, powdered milk, orange blossom water and the yeast mixture. Mix to obtain a soft dough. You can add more warm water if the dough is dry. 
  4. Cover the bowl and let rest for half an hour.
  5. Meanwhile prepare the filling, by mixing the dates paste with the butter and set aside.
  6. Prepare a big cookie sheet to bake the bars.
  7. Divide dough in half, and roll out the first half in between two parchment papers or plastic sheets. Roll out into the size of the cookie sheet.
  8. Take off the top parchment paper and transfer the dough to the baking sheet to form the first layer. Press the dough down with your hands to make it even.
  9. In between a nother two sheets of parchement papers roll out the dates paste into the size of the cookie sheet.
  10. Take of the top piece of the parchement paper and transfer the dates paste to the cookie sheet to make the second layer of the bars.
  11. Using the first two parchement paper again to do the same thing with the rest of the dough . 
  12. Press down the third layer gently with you hands, to even the top layer up.
  13. With a knife, cut the dough into equal squares. And decorate with any design you like.
  14. Cover the cookie sheet  with plastic wrap and let rest for 15 minute.
  15. Meanwhile  preaheat oven to 350F.
  16. Bake the bars in the middle rack of the preheated oven for about 40 minutes or until golden in color.
  17. Let rest and then with the knife go over the lines  again to cut the bars.


Za’atar sticks ( grissini) …. عيدان الزعتر المقرمشة



  • 1 1/2 cup all purpose flour
  • 1 cup whole wheat flour
  • 3 tbs olive oil
  • 1/2 tbs salt
  • 3 tbs powdered milk
  • 1 tbs active dry yeast
  • 1 tbs honey
  • 3/4 cup Luke warm water 
  • 2 tbs dry  or green zaatar herb (thyme) … not the one that we use for manaeesh
  • 2 tbs sesame seeds
  • Olive oil for brushing


  • Wash Zaatar in a colander and pat dry
  • Grind Zaatar in the coffee grinder 

  • In a small bowl stir in the yeast, honey and water. Set aside for ten minutes until frothy.
  • In the bowl of the stand mixer with the paddle attachment, stir in the flour, powdered milk, Zaatar, sesame seeds and salt .

  • Remove the paddle hook and attach the dough hook to the mixer. Add the yeast mixture and the olive oil. 

  • Knead at medium speed for five minutes to form a ball.

  • Cover with plastic wrap and a clean kitchen towel and let rise for about an hour.

  • On a clean counter top, roll out the dough to a rectangle ( as in picture)

  • Fold the dough from both sides to the middle. 

  • And fold in half again.

  • Cover with plastic wrap and let rest for 10 minutes.


  • Preheat oven to 350F.
  • Roll out the dough into a rectangle again. With the pizza cutter, cut thin stripes.

  • Roll out each stripe into a thin rope.

  • Bring a cookie sheet covered with parchment paper and arrange the ropes on it.
  • Brush the ropes with olive oil. Cover and let it rest for ten minutes. 

  • Bake the Zaatar sticks in the middle rack of the preheated oven for 15-17 minutes.
  • Enjoy with a cup of tea and appetizers!