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.


Spinach hummus … حمص بالسبانخ


This a silky creamy hummus and  adding spinach to it, gives it a nice vibrant hue and a ton of nutrients. It truly tastes like the classic hummus, but it’s way more fun. 


  • 2 cups whole chickpeas (garbanzo beans) cooked and drained from water
  • 2 cups baby spinach leaves washed
  • 4 tbs tahini
  • Juice of 1 1/2  freshly squeezed lemon
  • 1 garlic clove mashed
  • 1/2 tsp salt, plus more to taste
  • Water as needed
  • Olive oil for topping


  1. Add everything but the the chickpeas to the pitcher of a blender or food processor. Pulse, until all ingredients turned into a smooth paste.
  2. Add the chick peas and water as needed to get things moving, until the hummus is completely smooth.
  3. Taste and add additional salt if desired.
  4. Transfer into  a serving dish and drizzle with olive oil.
  5. Serve with pita bread 


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!





  • 2 avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 lemon juiced
  • 1/2 teaspoon kosher salt
  • 1 tbs sour cream
  • Pinch of cayenne pepper powder and cumin powder 
  • 1/2 medium red onion, diced
  • 1/2 jalapeno pepper, seeded and minced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 small clove garlic, minced
  • Cilantro leaves and slices scallions for garnishing


  1. In a large bowl place the scooped avocado pulp, lime juice, lemon juice and salt and toss to coat.
  2. With a fork or the potato masher, mash the avocados mixture.
  3. Mix in the onions, tomatoes, garlic and cilantro.
  4. Mix in the cayenne pepper and cumin.
  5. To corporate the flavors, set aside at room temperature or in the fridge for 1 hour before serving.

Enjoy with tortilla chips!

Tips: wash cilantro many times before chopping. For really sandy cilantro,  swish them around vigorously in a big bowl of cold water and then let them sit for a few minutes (to give all the dirt a chance to settle to the bottom). 

Cauliflower fritters




  •  5 cups water
  •  1 tsp salt
  •  1 small head cauliflower (about 3 cups of florets)
  •  3 large eggs
  •  1 small onion finely diced
  •  1/2 cup parsley finely choppe
  •  4 tbs sunflower oil
  •   1/2 cup all purpose flour
  •   1/2 tsp crushed red pepper
  •   1 tsp cumin powder 
  •   Salt and pepper to taste


  1.  In a large pot, add 5 cups of water and a tsp of salt and bring to boil. Meanwhile, cut cauliflower into small florets. 
  2.  Add cauliflower florets to the boiling water.
  3. Let them cook on medium heat until tender (about 5 minutes).
  4.  Drain water and set cauliflower aside to cool.
  5.  In a medium sized bowl, add eggs, parsley, onion, flour and all the spices. Mix to combine.
  6. Cut the cauliflower florets into small pieces and add to the egg mixture.
  7.  Drizzle oil onto a large frying pan on medium heat. 
  8.  When the oil is hot, spoon the cauliflower batter in small disks onto the frying pan. Space the disks one inch apart and let cook until golden in color (around 3 minutes).
  9. Flip disks over to cook the other side and repeat with the remaining batter.
  10.  Prepare a large dish with a paper towel to absorb any extra oil from the fritters.
  11. Serve warm with lemon wedges and pita bread.


Almond biscotti القرشلة باللوز




  1. 1 cup corn oil
  2. 3 eggs room temperature 
  3. 1 cup sugar
  4. 2 drops almond extract
  5. 3 1/4 cups all purpose flour
  6. 1 tbs fennel
  7. 1 tbs whole anise seeds
  8. 1 tsp ground anise seeds
  9. 1 tsp baking powder
  10. 1 cup toasted almond

For egg wash 

  • 1 egg yolk
  • 1 tsp instant coffee diluted in 1 tbs of water


  1. Preheat oven to 350F. 
  2. In a big bowl beat eggs, sugar and almond extract.
  3. Add oil and stir to combine.
  4. In a nother bowl stir in flour, anise seeds, fennel seeds and baking powder.
  5. Add dry ingredients mixture to liquid mixture.
  6. Add almonds and knead to form a soft dough.
  7. Let dough rest for 10 minutes.
  8. Divide dough into 2 balls.
  9. On a lightly floured surface, unroll each ball into a log.
  10. Transfer logs to a cookie sheet.
  11. In a small bowl brightly beat egg yolk with the instant coffee.
  12. Brush the egg wash on top of logs, and with a fork, draw lines for decoration.
  13. Place the cookie sheet in the middle rack of a preheated oven.
  14. Bake for 25 minutes
  15. .
  16. Take the cookie sheet out of the oven and let logs cool down for ten minutes.Transfer logs to a cutting board.
  17. With a serrated knife carefully cut logs into thin slices.
  18. Arrange slices in the cookie sheet and bake again for 10 minutes.
  19. Enjoy your biscotti with a cup of coffee or tea!!
  20. Store the rest of your biscotti in a tight cover container for freshness.