Healthy granola …. خليط الشوفان الصحي



  • 3 cups old-fashioned rolled oats
  • 1 cup raw pecans or walnuts
  • 1/2 cup pumpkin seeds unsalted
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup melted coconut
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 dried cranberries
  • 1/2 raisins


  1. Preheat oven to 350F. /180C. line a large, rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, stir in the oats, nuts, seeds, salt and cinnamon until combined.
  3. Add in oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated.
  4. With a large spoon, spread the granola mixture onto the baking pan in an even layer.
  5. Bake until lightly golden, about 22 minutes, stirring halfway through baking time. (The granola will further crisp up as it cools).
  6. Let the granola cool completely before serving.
  7. Sprinkle the dried fruit on top.
  8. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
  9. Enjoy with mil or plan yogurt

German apple cake with orange blossom water and cinnamon …. كيك التفاح الألماني مع المازهر و القرفة



For the apple mixture:

• 4 small apples

• 2 tsp cinnamon

• 4 tbs sugar

For the batter mixture:

• 1/2 cup unsalted butter room temperature

• 1/2 cup granulated sugar

• 2 tsp orange blossom water

• 3 large eggs

• 1 1/2 cups cake flour (see instructions above)

• 2 tsp baking powder

• 1/4 tsp salt

• 2 freshly squeezed orange juice

• 2 tbs milk

• Apricot jam for brushing the top


1. Preheat oven to 350°F and grease the bottom of a 9- or 10-inch springform or use parchment paper.

2. Peel, quarter, and core the apples. Thinly slice each quarter lengthwise without cutting all the way through. In a bowl add apples, cinnamon and sugar, mix well and set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes.

4. Add eggs one at a time and beat for 30 seconds on high speed after each addition.

5. Add orange blossom water or vanilla extract if you prefer, and orange juice. Beat until combined.

6. Combine cake flour, baking powder, and salt. With the mixer running on low speed add half of the flour, then 1 tbsp milk, followed by the remaining flour, and then the remaining milk. Beat until just combined. Don’t overmix!

7. Transfer batter into prepared pan and smooth the top with a spatula. Distribute the apples with the sliced side up on top.

8. Bake in the preheated oven for 45 minutes, until lightly browned and a skewer comes out clean.

9. Transfer to a cooling rack and remove the springform ring. Brush the top with apricot jam.

10. Enjoy!!

Tip: if you don’t have cake flour, You can make it yourself from all-purpose flour, you measure one cup of all-purpose flour, remove two tablespoons flour from the cup and add 2 tbsp cornstarch. Sift the mixture two times to evenly distribute the cornstarch.

Zucchini fritters ….  مشاط او عجة الكوسا


This is an easy quick and delicious recipe  for lunch or snack especially when zucchini is in season.


  • 2 big or 4 medium zucchini grated
  • 1 tsp salt
  • 1/4 cup all-purpose flour
  • 1 egg beaten
  • 1 garlic crushed
  • 1/4 cup scallions finely diced
  • 1/2 tsp cumin powder (optional)
  • 1/2 tsp crushed red pepper (optional)
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 4 tbs olive oil for frying

Pita bread and lemon wedges for serving

  1. Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. 
  2. Transfer the zucchini to a large bowl.
  3. Add the flour, eggs, scallions, garlic, salt, pepper, cumin and red pepper (if used) to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
  4. Add the olive oil to large sauté pan set over medium heat. Once the oil is hot, scoop 1 tablespoon mounds of the zucchini mixture into the pan, (or 2 tbs depends how big in diameter you want the fritters) pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate. 
  5. Repeat the scooping and cooking process with the remaining zucchini mixture.


Punjabi samosa … السمبوسة الهندية



For the dough you need:

  • 2 1/2 cups flour
  • 1 tsp ajwain seeds or thyme
  • 1 tsp salt
  • 4 tbs ghee butter
  • Water for kneading (approximately 1/4 cup and 2 tbs)

For filling :

  • 2 tbs ghee butter
  • 1 tsp cumin
  • 1 inch piece ginger finely diced
  • 1 green chili diced
  • 3 medium potatoes boiled, peeled and smashed
  • 1 lb ground beef
  • 1 1/2 dried mango powder
  • 1 tsp garam masala
  • 1 tsp  crushed coriander 
  • 1 tsp red chili powder
  • Salt to taste
  • 1/2 cup peas


 To make the samosa dough:  

  1. in a big bowl,  mix together ajwain, salt, flour and ghee. Rub the flour well in between the palms to incorporate the ghee well. 
  2. Add water little by little and mix the flour to dough. Cover and set aside until the filling is ready.
  3.   In a sauté pan, heat the 2 tbs of ghee butter, then add cumin until begins to sizzle.
  4.  Add ginger, green chilli and saute until it begins to smell good. Add ground beef an brown    for 5 minutes or until all liquid absorbed.

    5.    Add smashed  potatoes, peas, chili powder, garam masala, crushed coriande, mango powder and salt. Mix everything well and saute for 3 to 5 mins. Set aside to cool.

How to assemble Samosa:
 Make 8 portions of the dough and roll to balls.     

     2.   Grease the rolling area and then flatten a ball. Begin to roll to a oblong or oval shape. Cut        it to two. If the edges are too thick, gently roll it to thin down.

4.  Smear water over the straight edge and join the edges to make a cone. Press gently to seal the cone.

5. Fill the cone with potato masala and smear water on the edges. Bring the edges together and make a pleat on one side. Bring back the pleat and seal it. Make sure the samosa has been sealed well.

6.  Finish making all the samosas.

How to deep fry samosa

  1.  Heat oil in a pan until medium hot. A piece of dough dropped in the hot oil must rise gently not immediately. This is the right temperature.
  2. Add the samosas to the oil and deep fry them until golden. When they are half fried you can increase the flame to little high and fry until crusty.
  3. Drain them on to a kitchen tissue.
  4.  Fry all of them in batches.
  5. Serve with tamarind or cilantro mint sauce



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!

Palestinian Zaatar (thyme) flat bread … مطبق الزعتر الفلسطيني


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 with a wooden spoon until 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 the mixture for a minute and transfer it 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 9).
  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