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


Rice and lentils stew … رز و عدس او مسلوعة


I love to make this dish, because it brought back lots of childhood memories, especially when my grandma used to make it for us. I like to call it stew because it is thicker in consistency than a soup. So delicious and easy to do.

Ingredients :

  • 2 tbs olive oil
  • 1 medium onion diced
  • 1 cup red lentils washed and drained from water
  • 1/2 cup short grain rice
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • Salt to taste
  • About 3 cups of water

For garnishing:

  • fried onion, chopped parsley and lemon wedges


  1. In a big pot, sauté onion and olive oil until translucent .
  1. Add in the lentils, rice, cumin,turmeric and salt, stir to combine.
  1. Add water, cover and let cook on a medium low heat until smooth and tender.
  1. Turn heat off and serve the stew garnished with parsley, pomegranate jewels and lemon wedges


Spinach stew with minced meat … يخني السبانخ باللحمة المفرومة


Ingredients :

  • 2 tbs corn oil
  • 1 medium onion diced
  • 1 lb ground beef
  • 1 tsp allspice
  • 1/2 tsp cinnamon
  • Salt and pepper to taste
  • 4 lbs fresh spinach washed and chopped
  • Water
  • 3 garlic cloves minced
  • 1 tbs olive oil for sautéing the garlic
  • Cooked rice, lemon wedges, toasted pita chips and garlic yogurt for serving
  • Toasted pine nuts for garnish


  1. In a big pot, heat oil for a minute, add onion and sauté until translucent.
  2. Add ground beef and cook until brown. Add spices, salt and pepper and stir to combine.
  3. Add in spinach and sauté with meat mixture for a minute.
  4. Add water, just enough to cover the stew (not too much because spinach will release its water).
  5. Cover and let cook on a medium heat stove for about 25 minutes.
  6. In a sauté pan add so e olive oil and sauté garlic and coriander until golden in color.
  7. Add the garlic mixture to the stew and let cook for another 10 minutes.
    Garnish with toasted pine nuts if desired.
  1. Serve with a side of cooked rice, lemon wedges, Pita chips and garlic yogurt.
  2. Enjoy

Fattet il kofta … فتة الكفتة



  • 2 lbs ground beef
  • 1 cup parsley finely chopped
  • 2 small onion finely diced
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • Salt and pepper
  • 3 cups cooked rice

For the sauce

  • 1 cup tomato sauce
  • 1 cup water
  • 2 tbs dried mint crushed

For the yogurt sauce

  • 1 cup plain yogurt
  • 2 -4 garlic smashed
  • 2 tbs tahini
  • 2 tbs lemon juice
  • Salt to taste
  • 1 pita bread cut into small squares for the bottom


  1. In a big bowl add the ground beef, spices, parsley, onion, salt and pepper.

Roll the ground beef into fingers as shown in the picture

In a deep sauté pan, add oil and brown the ground beef fingers from all sides for couple of minutes .

2. Add the tomatoes sauce and water and let cook for about 20-30 minutes on a medium heat stove or until sauce thickens.

3. In a big oven tray spread the pita bread and drizzle the 2 tbs of oil on top

4. Preheat oven to 400F.

5. Bake the pita bread on the middle rack of the oven until golden brown. Keep watching the bread because it burns so fast.

6. In a bowl mix in yogurt, garlic, tahini, lemon juice and salt. Set aside

7. In the bottom of a big serving dish, spread the pita bread evenly and drizzle it with the tomato sauce ( you might not use all the tomato sauce, because you don’t want the bread to be very soggy).

8. Spread the rice on top of the pita bread

9. Spread the yogurt on top of the rice

10. Arrange the ground beef kofta on top and sprinkle with toasted pine nuts.


Kibbeh bissinieh … كبة بالصينية



  • 2 lbs extra lean ground beef
  • 2 cups of bulgur soaked in water for 20 minutes and drained really well
  • 1 big onion cut into quarters
  • 1 tsp salt
  • 3/4 tsp pepper
  • 3/4 tsp cinnamon
  • 1 tbs marjoram

For filling

  • 2 lbs ground beef
  • 1 big onion diced
  • 3 tbs vegetable oil
  • 1 tsp salt
  • 1/2tsp turmeric
  • 1/2 tsp pepper
  • 1 tsp cinnamon
  • 1 tbs summac
  • Vegetable oil, samneh (ghee butter) or crisco for brushing the top and the bottom of the kibbeh


  1. In the food processor add all kibbeh dough ingredients and grind for 2-3 minutes until a fine texture obtained
  2. Place the dough in a big bowl and cover with a plastic wrap
  3. To make the filling, in a sauté pan add the oil and onion, sauté until onion translucent.
  4. Add in the ground beef and the spices, brown until meat is no longer pink and most of the meat water is dried
  5. Turn the heat off and mix in the sumac
  6. Preheat oven to 375F.
  7. Brush a generous amount of oil or samneh (if used) in the bottom of a safe oven baking dish
  8. With your hands, press down half of the kibbeh dough until smooth
  9. Spread the ground beef filling on top and try to press gently with your hands
  10. Spread the rest of the dough on top and press down to smooth it out.
  11. With a sharp knife cut the kibbeh into the shape desired

Make a small hole in the middle.

12. Brush more oil oil or samneh on top of the kibbeh

13. Decoration the kibbeh with almonds or pine-nuts.

14. Bake the kibbeh in the middle rack of the preheated oven for 30-40 minutes

15. After baking let it cool down for about 10 minutes before cutting

Enjoy kibbeh with a squeeze of lemon juice and a side of yogurt cucumber salad.

Stuffed artichokes … الخرشوف او الأرضي شوكة المحشية



  • 8 fresh artichokes or 16 frozen
  • 4 cups water
  • 1 tbs sugar
  • Lemon juic of half a lemon

For filling:

  • 2 lbs ground beef
  • 3 tbs vegetable oil
  • 1 big onion or 2 small diced
  • 1 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • Salt and pepper to taste
  • 4 cups chicken broth
  • 2 big potatoes thinly sliced
  • 2 big potatoes grated for topping
  • Toasted pine nuts and parsley for garnishing (optional)


1. Clean the fresh artichokes, by Cutting off the top, cutting off the stem to make a flat bottom, removing the outer layer of small, tough leaves from the stem end. Snipping all remaining spiky tips from the outer leaves, pulling open the leaves at the center until you see the spiky, lighter leaves around the heart. Scooping out all these leaves and then with a knife trim of the sharp edges.

2. In a big pot, boil the water, sugar and lemon juice. Add the artichokes into the pot and boil for 5 minutes.Transfer to a colander to drain. Skip the first and second steps if you are using frozen artichokes, because the frozen ones are already cooked and cleaned.

3. In a sauté pan and on a medium high heat stove, add the vegetable oil and the onions, sauté until onions are translucent. Add the ground beef with all the spices. , sauté stirring occasionally, until the meat loses its pink color. Stir in the salt and pepper.

4. In an oven safe baking dish or Pyrex pan, arrange the sliced potatoes and arrange the artichokes on top of the potatoes, fill the artichokes to the rim with the meat mixture. Top each artichokes with a tbs of the grated potatoes.

5. Add the chicken broth to the pan. Cover the pan with aluminum foil and bake for 1 hour for fresh artichokes, 30 minutes for for frozen ones.

6. Remove the foil from the pan, and bake for an additional 10 minutes on the top rack of the oven to obtain a nice golden color.

7. Garnish with toasted pine nuts and chopped parsley and serve with cooked rice.

Tex mex chicken and rice skillet



  • 2 tbs vegetable oil
  • 1 can Mexican  style corn
  • 1 lb boneless skinless chicken thighs
  • 1 tbs southwestern seasoning mix
  • 2 cups uncooked long grain rice washed and soaked in water for ten minutes.
  • 2 cups chicken broth
  • 1 1/2 cup salsa verde
  • 2 tbs chopped cilantro for decoration ( optional )
  • 1 cup shredded Mexican cheese blend


  • Over a medium high heat stove, heat 1 tbs of oil in a skillet.
  • In a colander drain corn and pat dry with a paper towel.
  • Add corn to skillet in a single layer. Cook without stirring 5 minutes, until corn caramelized on one side. Remove corn from skillet and set aside.
  • Cut chicken into 1 inch pieces
  • In a bowl mix chicken with seasoning
  • Add chicken to the same skillet and cook for 6 minutes or until center of chicken no longer pink stirring occasionally. Remove chicken from skillet and set aside
  • Add remaining 1 tbs of oil to the same skillet and add rice. Stir until well coated with oil
  • Add broth and salsa and bring to a simmer over medium heat
  • Cover skillet and reduce heat to low
  • Simmer until all liquid is absorbed
  • To serve, spoon rice on the serving plate and add chicken on top
  • Sprinkle with cheese and corn
  • Cover and let stand 5 minutes until cheese is melted
  • Sprinkle with cilantro
  • Enjoy!!