Italian meatballs in spaghetti sauce … كرات اللحمة مع صوص البندورة على الطريقة الطليانية


Delicious and flavorful Italian comfort food that please everyone in the family


• 1 lb ground beef

• 1/2 cup Parmesan cheese

• 1/3 cup breadcrumbs

• 3 cloves of garlic, pressed or minced

• 1 Tbsp dried basil

• 2 Tbsp dried parsley

• 1 tsp salt

• 1/2 tsp black pepper

• 1 egg


1. preheat oven to 400F. In a bowl, combine everything except the beef and mix well.

2. Add the beef and blend, trying not to work the meat too much (works best with your hands)

3. Form balls (any size you want) of the meat and place on a cookie sheet.

4. Bake them in the preheated oven for 20 minutes (this could be longer or shorter depending on the size of the meatballs).

5. Place meatballs in the sauce (recipe follows) and simmer for at least a half hour.

6. Serve the cooked meat balls over pasta and garnish with basil leaves.


To make the sauce:


• 12-15 fresh tomatoes (peeled, chopped and blended in a food processor)

• 1/2 onion, finely chopped

• 4 cloves of garlic and 4 tsp dried basil

• 2 tsp black pepper

• 1 tbs sugar (optional)

• 2 tbs olive oil

• 1/3 cup of grated Parmesan or Romano Cheese


1. Heat the olive oil in a 5+ qt. pot over medium heat, and add the onion.

2. Saute until translucent, stirring often and being careful not to burn it.

3. Add the chopped or pressed garlic.

4. Heat for another one to two minutes, making sure not to burn the garlic, then add all the tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.

5. Reduce heat to low and simmer for 2 1/2 hours stirring often.

6. For the first half of the simmer time, do so with the pot uncovered, then cover.

7. Add the cheese, stir in and simmer for an additional 5 minutes or so.


Teriyaki chicken and broccoli … ترياكي الدجاج و البروكلي


This dish is a family favorite, so easy to do and it doesnot take a lot of time. If you are craving Asian, this is the perfect recipe.


  • 4 cups fresh broccoli 
  • 1 large boneless, skinless chicken breast, diced into 1-inch cube
  • 1 tbsp. vegetable oil
  • 1 tsp. Garlic powder
  • 1/2 tsp. Crushed red chili pepper

For the sauce:

  • 3 garlic cloves, minced
  • ½ cup low-sodium soy sauce
  • ¼ cup water
  • 2 tbsp. rice vinegar
  • ¼ cup dark brown sugar
  • 2 tbsp. cornstarch
  • Sesame seeds for garnish

Method :

  1. To make the sauce, In a small bowl, whisk together all the ingredients and set aside.
  2. In a medium size bowl, mix chicken cubes with the garlic powder and chili pepper, and set aside.
  3. Bring a medium pot of water to a boil and add the broccoli. Blanch the broccoli for 5 minutes then immediately transfer the broccoli to an ice bath (a large bowl of water with ice in it) to stop the cooking process. Set aside.
  4. In a skillet, brown chicken on both sides with vegetable oil over medium high heat. Add the broccoli (excess water drained well) then turn the heat down to medium. Gently pour in the sauce and let thicken, about 5 minutes. Gently toss the ingredients in the sauce until everything is coated well.
  5. Serve it with white rice.



If you’re using frozen broccoli, you will not need to do step 2. 

Make sure you thaw the broccoli out well and drain it of excess water. Add to the skillet the same time the fresh broccoli is added in step 3.

Shepherd’s pie or cottage pie … فطيرة الراعي او فطيرة الكوخ


One of the most comfort food dishes that my kids love to have for dinner. This pie made with minced beef topped with mashed potatoes and sprinckled with bread crumbs … so delicious.


  •  3 large potatoes, peeled and quartered 
  • 2 tbs unsalted butter
  •  1/4 cup half and a half
  •  2 tbs vegetable oil
  •  1 medium onion diced
  •  1 cup peas (optional)
  •  1 1/2 lbs ground beef
  • 1/2 cup beef broth 
  •  2 tbs flour
  •  1 tbs Worcestershire sauce
  •  Salt, pepper to taste

For the topping:

  • 4 tbs plain bread crumbs 
  • 1 tbs butter


  1. Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce the heat to a simmer, and cook until tender 
  2. meanwhile, Add 2 tbs of the oil in a large sauté pan on medium heat. Add the diced onions and cook until translucent (approximately 5 minutes).
  3. Add the ground beef to the pan with the onions and Cook until no longer pink. Season with salt and pepper.
  4. Sprinkle the meat with the flour and toss to coat
  5. Add the Worcestershire sauce and beef broth. Bring the mixture to a simmer and reduce the heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
  6. At this time, add the peas ( if used).
  7. When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the 2 tbs of butter, half and a half and salt and pepper. Mash with a potato masher until smooth.
  8. Preheat oven to 400°F. Spread the ground beef mixture if in an even layer in a large oven safe baking dish (11×7).
  9. Spread the mashed potatoes over the top of the ground beef. 
  10. Spread bread crumbs evenly on top of the mashed potatoes and dotted with the 1 tbs of butter.
  11.  Bake the Shepard’s pie in the middle rack of the preheated oven and cook until golden brown about 30 minutes. 


Chicken kabseh …. كبسة الدجاج



  • 6 – 8 bone-in, skin-on chicken pieces
  • 2 tbs sunflower oil
  • 1 large onion diced
  •  3 cloves garlic crushed
  • 1/2 cup grated carrot
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 2 tomatoes chopped
  • 2 tbs tomato paste
  • 3 cups water
  • 5 cardamom pods, crushed
  •  4 whole cloves
  •  1 cinnamon sticks
  • 1 lumi
  •  2 bay leaves
  • Salt and pepper
  • 1 1/2 cups basmati rice, washed until water is clear then soaked in water and salt for 20 minutes

For garnishing:

  •  2 tbs ghee butter
  • 1/2 cup whole blanched almonds
  • 1/2 cup golden raisins


1. To make the chicken: In a large high sided pan and on a medium heat stove, heat the 2 tbs of oil. Season chicken with salt, pepper and turmeric. Add chicken to the pan turning, until golden and crisp on all sides, about 2 minutes per side. Remove from pan and set aside.

2. Stir in onion, garlic, carrots, cumin and coriander. Cook, stirring occasionally, until vegetables begin to soften, 3 to 5 minutes. Stir in tomatoes, tomato paste, cardamom, cloves, cinnamon, bay leaves, lumi and water. and bring to a simmer.

3. Place browned chicken, skin-side up, in simmering liquid. Cover with the lid and let cook for 45 to 60 minutes or until chicken is tender.

4. Remove chicken from cooking liquid and place on an oven safe big dish.

5. To prepare the rice, heat pan with reserved cooking liquid over medium and bring to a simmer. Adjust salt and stir in rice, cover, and cook at a low simmer until rice is tender, 18 to 20 minutes. fluff with a fork to combine.

6. In a small sauté pan heat the ghee butter. Add almonds and cook until golden brown, 3 to 5 minutes. Using a slotted spoon, remove to paper towel-lined plate to drain. Add raisins to the pan and cook until puffed, about 1 minute. Using a slotted spoon, remove to paper-towel lined plate to drain.

7. Preheat oven to broil, when oven is ready broil the chicken to golden color

8. To serve, spoon rice onto a serving platter and top with chicken. Sprinkle with fried almonds and raisins, garnish with parsley.


Spinach fatteh … فتة السبانخ



  • 1 lb ground beef
  • 1 small onion diced
  • 2 tbs corn oil
  • 2 garlic gloves mashed
  • 1 tsp ground coriander
  • Pinch of turmeric 
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice 
  • Salt and pepper to taste
  • 1 cup whole cooked chick peas drained from water
  • 3-4 pita bread cut into squares and deep fried
  • 4 cups organic baby spinach if not available regular spinach works just fine
  • 1 cup water or chicken broth

For sauce :

  • 2 cups plain yogurt
  • 1 clove garlic mashed 
  • Pinch of salt 

For garnish:

  • Toasted nuts, parsley  


  1. In a large sauté pan heat the 2 tbs of oil on a medium heat stove and add the onions
  2. Sauté onions until translucent and then add the garlic and coriander.
  3. Add in the ground beef and brown it until most liquid absorbed
  4. Sprinkle with the turmeric, cinnamon, allspice, salt and pepper.
  5. Stir in the spinach and let cook for couple of minutes
  6. Add the water to the spinach/ ground beef mixture, cover the pan and let cook for about 10 minutes
  7. Stir in the chickpeas and let cook uncovered for about 5 minutes
  8. Adjust salt and turn of the heat
  9. In a small bowl mix in yogurt, garlic and salt and set aside
  10. In a medium size Pyrex or a serving dish spread the fried pita bread squares
  11. Top it with the spinach/ ground beef mixture
  12. Spread the yogurt on top, and garnish with the nuts and parsley


Tip: if you like some crunchiness in the bread, donot add the spinach/ground beef mixture and the yogurt until serving time.

Bell pepper chicken stir fry


Bell Pepper chicken Stir fry is an easy fast and healthy recipe that I serve with white rice.


  • 3 bell peppers (red, green and yellow) thinly sliced
  • 1 lb chicken breast, cut into pieces
  • 2 tbs corn oil


  • 1 tbs ginger garlic paste (a slice of fresh ginger and a clove of garlic grated)
  • 1/2 tbs corn starch
  • 1 tbs low sodium soy sauce
  • I tbs sweet chili sauce
  • 1 tbs corn starch
  • Pinch of  salt


  • 1 tbs hoisin sauce
  • 1 tsp sugar
  • 1/4 teaspoon sesame oil
  • 1 tsp  cornstarch
  • Pinch of salt
  • Pinch ofof white pepper (optional)
  • 1 cup of water


  1. Marinate the chicken with all the ingredients in the Marinade, for 15 minutes.
  2. In a small bowl stir in all the ingredients for the sauce until combined.
  3. Heat up 1 tbs  of the oil in a wok and stir fry the chicken until the surface turns opaque, and set aside.
  4. Heat up the remaining 1 tablespoon of the oil and stir fry the bell peppers for couple of minutes.
  5. Transfer the chicken into the wok and stir to combine well with the bell peppers. Add the Sauce (stir it before using so there is nothing settles at the bottom), stir fry continuously until the sauce thickens and the chicken is completely cooked. Dish out and serve immediately with white rice.


Chicken and potatoes in lemon garlic olive oil sauce … الدجاج و البطاطا مع صوص الليمون و الثوم و زيت الزيتون



  • 1 chicken cut into 4 or 8 pieces washed and dried
  • 4 big potatoes washed and pealed
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp crushed coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp ground cardamoms
  • 1 cup water

For the sauce

  • 1/2 cup olive oil
  • 4 garlic cloves smashed
  • Lemon juice of 2 lemons


  1. Preheat oven to 350F. / 180C.
  2. In a small bowl mix salt, pepper, cinnamon, cardamom, coriander and turmeric.
  3. In an oven safe dish, add chicken pieces. Rub the chicken pieces with the spices mixture from all sides and rub some spices under the skin.
  4. Cut potatoes into wedges
  5. Arrange the potato wedges around the chicken pieces in the dish.
  6. Sprinkle the potatoes with salt and pepper.
  7. In a bowl mix in olive oil, garlic and lemon juice until combined.
  8. Drizzle sauce over the chicken and potatoes.
  9. Add 1 cup of water to the dish and cover the dish with aluminum foil.
  10. Bake it for 1 hour and 15 minutes or until chicken is tender.
  11. Take off the aluminum foil.
  12. Turn on the broiler in the oven and just before serving broil the chicken and potatoes until golden brown.