Shrimp scampi … الروبيان بالليمون و الثوم



• 3 tbs butter and 2 tbs of olive oil

• 1 1/2 pounds medium shrimp, peeled and deveined

• salt and freshly ground black pepper, to taste

• 5 cloves garlic, minced

• 1/4 cup chicken stock

• Juice of 1 lemon, or more, to taste

• 2 tbs chopped fresh parsley


1 In a large skillet and over medium high heat, melt butter and add olive oil. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes. Transfer the shrimp to a plate and set aside

2 Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil. Reduce heat and simmer until reduced by half, about 1-2 minutes.

3 Stir in shrimp and gently toss to combine.

4 Serve over cooked pasta or rice, garnished with parsley


Chicken Curry … كاري الدجاج بطريقة سهلة



  • 500 grams skinless boneless chicken cubes
  • 2 medium size onion finely diced
  • 2 medium size tomatoes finely diced
  • 2 tbs curry powder
  • 2 tbs ginger garlic paste
  • 2 tbs sunflower oil
  • 3 tbs heavy cream
  • Salt to taste


1. In a medium size sauté pan and on a medium heat stove, add oil and onion and sauté until golden in color

2. Add in ginger garlic / paste and cook for 2 minutes

3. Add in tomatoes and let cook for 2 minutes

4. Sprinkle with some salt

5. Add curry powder and stir to combine

6. Add in chicken cubes and cook for 2 minutes

7. Turn heat to low, cover the pan and let cook for 5 minutes

8. Add some water, cover the pan and let it cook for 5 minutes more or until chicken is tender

9. Stir in the cream and turn heat off

Enjoy with Naan bread (recipe follows) and Basmati rice


  • 1/4 cup warm water
  • 1 tablespoon honey
  • 3/4 teaspoon active dry yeast
  • 3/4 cup warm whole milk
  • 1 cup full fat plain greek yogurt
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 8 tablespoons (1 stick) salted butter, melted and divided in half
  • 2-4 cloves garlic, grated
  • 3/4 cup chopped mixed herbs (such as parsley, cilantro, chives, and/or dill)


1. In the bowl of a stand mixer, combine the water, honey, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top. 

2. Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes. The dough should be sticky. Dust lightly with flour and knead the dough into a ball using your hands. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge.

3.  When ready to cook divide the dough into 8 equal balls. Using a rolling pin, roll each piece of dough into a large oval, about 8 inches long and about 1/4-inch thick. Repeat with the remaining dough.

4. Heat a large cast iron skillet over medium-high heat, you want the pan screaming hot. Brush both sides of the naan with half of the melted butter. Drizzle the the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Flip and cook, uncovered for another 1-2 minutes, until large toasted spots appear on the underside. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the rest of the naan, keeping them wrapped in a towel while you work

Recipe adapted from

Kibbeh summaieh … kibbeh in sumac sauce … كبة سماقية


  • Ready and stuffed regular kibbeh balls
  • 4 medium size unpeeled eggplants washed and cut into big chunks
  • 7 garlic cloves mashed
  • 1 tsp dried mint crushed
  • 1 cup sumac
  • 2 cups water
  • 3 cups tomato juice
  • 2 lbs lamb shank
  • 1 onion diced, 1 stick cinnamon, 2 bay leaves, cardamom buds, 1/2 tsp turmeric and water for cooking the lamb
  • 1 tbs ghee butter
  • Salt and pepper to taste


  1. Cook the lamb meat with the diced onion and the whole spices as usual, until tender.
  2. In a sauce pan add in sumac and the 2 cups water and let boil for 2 minutes. drain the sumac liquid in a colander. Reserve the sumac liquid and discard the seeds.
  3. Add the eggplant chunks to the meat mixture
  4. Stir in the tomato juice and let cook until boil
  5. Stir in the sumac liquid and let cook until sauce reduced and thickens a little and eggplant chunks are tender to the touch
  6. Adjust salt and pepper
  7. Stir in the crushed garlic and mint
  8. Carefully Add in the kibbeh balls and gently stir in the sauce
  9. Let the kibbeh cook on a medium low heat stove until tender

Serve with rice.


You can deep fry the kibbeh balls before adding them to the sauce, it is your preference

Salmon potato bake … سمك السالمون و البطاطا بالفرن


  • 8 medium size potatoes, cut into slices
  • 1 tbsp olive oil
  • 1 large red onion, sliced
  • 2 cloves garlic smashed
  • 2 tbsp plain flour
  • A few handfuls of baby spinach washed and dried
  • Butter, for greasing
  • 3 salmon fillets, sliced and seasoned with salt and pepper
  • 1/2 cup heavy cream
  • 1 cup milk
  • 1 cup mix of cheddar and jack cheese


  1. Preheat the oven to 350F./180C.
  2. Bring a pan of salted water to the boil, then simmer the potatoes for 5 minutes. Drain and set aside.
  1. Heat the olive oil in a frying pan and gently fry the red onion until translucent, add garlic and then stir in the flour and season well.
  2. Stir in the milk and cream until the mixture thickens .
  3. Add spinach and mix to combine.
  1. Butter a Pyrex or any oven safe dish and layer up half of the potatoes
  2. Spread the onion/ spinach mixture on top of the potatoes
  3. Arrange the salmon pieces on top
  4. Top it with half of the cheese and then with the rest of the potato.
  5. Sprinkle the rest of the cheese on top and bake for 20-30 minutes, until golden and bubbly.

Fish tacos with asian slaw … تاكوز السمك مع سلطة الكول سلو الآسيوية



  • For the Dressing:
  • 3 tbs rice vinegar
  • 2 tbs soy sauce
  • 2 tbs honey
  • 1 tbs dark sesame oil
  • For the Slaw:
  • 3 cups shredded cabbage (purple and/or Napa)
  • 1 cup shredded carrot (3 carrots)
  • ¼ cup chopped green onions (3 green onions)
  • ¼ cup thinly sliced radish (2 radishes)
  • ¼ cup chopped cilantro
  • For the Tacos:
  • 8 corn tortillas, warmed
  • ¾ pound (12 ounces) white fish, cut into small pieces and seasoned with salt, pepper, paprika, garlic powder, cumin and coriander. Dipped into flour and then deep fried.
  • 1 avocado, sliced for garnish
  1. To make the marinade: Whisk the rice vinegar, soy sauce,, honey and sesame oil together in a large bowl. Add the shredded cabbage, carrots, green onions, radish, cilantro and toss to coat.
  2. To serve, top the warm tortillas with fish, slaw and slices of avocado. Serve immediately with some extra slaw on the side.
  3. Enjoy

Eggplant/potatoes kebab … كباب بالباذنجان او البطاطا


Ingredients :

  • 2 lbs ground beef
  • Eggplants peeled and cut diagonally into quarters or potatoes
  • Oil for frying
  • 1 egg
  • 2 tbs bread crumbs
  • 1 small onion finely diced diced
  • 1/2 cup parsley chopped
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • Salt and pepper to taste
  • 2 tbs butter or corn oil
  • For the sauce: 2 cups tomato sauce and 1 cup of water or more.


  1. On a medium heat stove deep fry eggplants/potatoes in oil
  1. In a big bowl mix in ground beef, egg, bread crumbs, parsley and the spices until combined
  1. Divide the ground beef mixture into equal size big balls that can fit a piece of eggplant/potatoes in it
  1. Fold each ball of meat around the eggplant /potatoes
  1. In a big sauté pan add, the butter/oil and brown the meat balls on all sides
  1. Add in the tomato sauce and water and adjust the salt
  1. Let simmer until meat balls are cooked and sauce is thickened
  2. Serve with rice and garnish with toasted piñatas and chopped parsley.


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