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.


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!😊

Quince compote … كومبوت السفرجل



  • 2 pounds quince (about 3 large)
  • 3/4 cup sugar
  • Optional flavorings: Cloves, star anise and/or whole cinnamon


1. Peel the quince with vegetable peeler.

2. Cut the quince in half, slice into quarters and cut away the core and seeds.

3. Place cut quince into a bowl of water: As you finish with each quince quarter, place in a large bowl of water to prevent browning.

4. In a medium size saucepan, mix together water, sugar, and any flavorings you like; simmer, stirring until the sugar is dissolved.

5. Add the quince and cover with a lid.

6. Simmer for 30 minutes, or until the quince is turning pink and is tender.

7. Refrigerate in the poaching liquid: When the quince is pink and tender, turn off the heat and either strain and use right away, or refrigerate the quince in the poaching liquid for up to 7 days.


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).

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. 


    Halawet il jiben … حلاوة الجبن


    For Simple Syrup:

    • 1 cup water
    • 1 ½ cup granulated sugar
    • 1 tsp lemon juice
    • 2 tsp orange blossom water

    For filling:

    • 2 cups ricotta cheese
    • 2 tsp orange blossom water 

    For dough:

500 g grated mozzarella cheese
    • 1 cup fine semolina
    • 1 1/2 cup water
    • 1 cup sugar

    For garnish:

    • Ground pistachios and rose petal jam

    To make simple syrup: 

    1. In a sauce pan Place the water, sugar, and lemon juice over a medium low heat, and stir until the sugar dissolves.
    2. Let boil for 5 minutes
• Turn off the heat and stir in the orange blossom water.
• Let cool to room temperature.
Generously coat a big piece of parchement paper with simple syrup.
    4. In a nonstick sauce pan heat water and sugar until boil
    5.  Stir in the mozzarella cheese until melted
    6. Immediately add semolina and orange blossom water to the pan
 And keep stirring quickly (to prevent the cheese from burning) until a smooth and elastic dough is formed.
    7.  Take the pan off the heat and turn the dough onto the parchement paper
    8. Using a rolling pin coated with syrup, roll out the dough to cover the whole baking sheet.
    9. In a bowl whip ricotta cheese with the 1 tsp of orange blossom water
    10. Place 3 tablespoons of cheese filling on the long side of the dough. Slightly fold the long sides towards the center, then roll the cheese dough over the ricotta cheese to form a tube and place seam side down. 
    11. Cut the dough into small rectangles (as in picture).
    12. To serve, sprinkle each piece with ground pistachios, rose petal jam, and a drizzle of syrup.