Barazek … sesame cookies … برازق



For dough:

3 1/2 cup all-purpose flour

1 cup ghee butter

1 cup sugar

1/2 cup water

1/4 cup simple syrup

For coating:

4 cups toasted sesame seeds

2 tbs simple syrup

2 tbs sugar

2 tbs water

Crushed pistachios

For syrup:

2 cups sugar

1 cup water

A squeeze of lemon juice


To make syrup:

In a medium size pot, boil water and sugar for 5 minutes

Stir in the lemon juice, let boil for 2 minimum

Turn of heat and set aside to cool.

To make dough:

In a big bowl, add in flour and ghee and mix with your fingers until a soft dough obtained. Cover the bowl and put it in the fridge for 30 minutes.

Meanwhile, in a bowl, stir in sugar, water and 1/4 cup of syrup until sugar dissolves.

Bring dough out of the fridge and sir in the sugar mixture using your hand until all ingredients incorporated.

Cover the bowl and put the dough in the fridge one more time for 30 minutes.

Meanwhile, prepare the sesame coating. In a wide tray add in sesame, sugar and simple syrup mix with your hands until it feels sticky. Add in water and mix well. Set aside

Preheat oven to 325F./160C.

In a medium size bowl, add in crushed pistachios and set aside

Bring dough out of the fridge and divide it into small balls.

Dip balls in pistachios first and then flatten each ball in the sesame mixture. See video⬇️

Arrange cookies in the cookie sheet

Bake cookies in the preheated oven for 12-15 minutes. See video.⬇️

Enjoy with a cup of tea!

٣ ١/٢ كوب طحين

١ كوب سمنة

١ كوب سكر

١/٢ كوب ماء

١/٤ كوب قطر


٤ كوب سمسم محمص

٢ م ك قطر

٢ م ك سكر

٢ م ك ماء

فستق حلبي مجروش خشن


٢ كوب سكر

١ كوب ماء

عصير ١/٤ ليمونة

طريقة العمل

في وعاء عميق نضع الطحين و السمنة و نخلطهم باليد حتى نحصل على عجينة ناعمة ملساء

نغطي الوعاء و نضعه بالثلاجة لمدة نصف ساعة

في وعاء اخر نضع الماء و السكر و القطر و نخلط جيداً

نخرج العجينة من الثلاجة و نخلطها بواسطة الاصابع

نضيف مخلوط السوائل و نعجن حتى الكوني تتجانس و تتكون عجينة طرية

نضع العجينة بالثلاجة مرة أخرى مدة نصف ساعة

في صينية واسعة نضع السمسم و فوقة السكر و القطر و نخلط بواسطة الاصابع لحتى يلتصق القطر بالسمسم كله

نضيف الماء و نخلط

في طبق صغير نضع الفستق الحلبي المجروش

نقسم العجينة الى كور صغيرة و نضعها من جهة واحدة بالفستق الحلي و من الجهة الأخرى بالسمسم و مفردها على شكل دائرة بواسطة الاصابع

ترتب الحبات في صينية الفرن

يحمى الفرن على درجة حرارة ٣٢٥ف/١٦٠م

تخبز البرازق في الرف الأوسط لمدة ١٢-١٥ دقيقة او حتى يصبح لونها ذهبي غامق

و صحتين و عافية

Lemon Poppy Seed Muffins … كب كيك الليمون و بذور الخشخاش



  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 tbs poppyseeds
  • 1 cup plain yogurt
  • 1 cup sugar
  • 3 eggs
  • zest of two lemons
  • 1 tsp vanilla extract
  • 1/2 cup vegetable oil
  • 4 tbs freshly squeezed lemon juice

For the icing:

  • 1 cup confectioners’ sugar
  • 2-3 tablespoon freshly squeezed lemon juice


  1. Preheat oven 350F. / 180C. Grease and flour a muffin tin and set aside.
  1. In a small bowl combine the flour, baking powder, baking soda, poppyseeds and salt. Whisk to combine.
  1. In the bowl of a standing mixer fitted with the whisk attachment combine the yogurt, sugar, eggs, lemon zest, lemon juice, and vanilla. Whisk to combine. With the mixer on running on low, add in the dry ingredients into just combined. Then pour the vegetable oil into the batter and mix until it’s combined well.
  1. Pour batter into the muffin tin cups to fill 2/3 of each cup and bake in preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  1. To make the icing: When the muffins are completely cool, combine the confectioners’ sugar and lemon juice in a small bowl and whisk to blend until smooth. Adjust the consistency as needed with additional juice or confectioners’ sugar. Drizzle the glaze over the top of the muffins. Let stand briefly until the icing sets.

enjoy with a cup of tea!!

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

Sesame cookies … ka’ak bsimsim



  • 1 tbs fennel seeds crushed
  • 1 tbs anise seeds crushed
  • 1 tsp mahlab powder
  • 125 gr. or 9 tbs butter softened at room temperature
  • 6 tbs powdered sugar
  • 1/2 cup vegetable oil
  • 2 eggs (1 egg white will be used to brush the top)
  • 2 tbs vinegar
  • 1/4 cup warm water
  • 1 tsp salt
  • 2 1/4 tsp baking powder
  • 3 1/2 cups all purpose flour.

For coating:

1 egg white and 1 cup toasted toasted sesame seeds (optional).


  1. Preheat oven to 350F.
  2. In a big bowl, whisk together butter, sugar, 1 egg, 1 egg yolk, water, vegetable oil and vinegar.
  3. In another bowl mix flour, salt, mahlab, fennel seeds, anise seeds and baking powder.
  4. Add the dry ingredients into the wet mixture slowly and carefully while mixing with your hands,
  5. Knead everything with your hands until you get a soft non-sticky dough.
  6. Divide the dough into egg size balls.
  7. Roll each ball into a 4 to 6 inches rope.
  8. Connect the ends of the rope together by pressing with your fingers to seal.
  9. Or cut each rope into diamond shape like I did in the first picture
  10. In a small round dish have the egg white ready, and in another big dish add the sesame seeds.
  11. At this point, if you choose not to use sesame seeds for topping, then just dip them in the egg white.
  12. Otherwise dip them in the egg white first and then in Assamese seeds to coat.
  13. Place the cookies on a baking sheet lined with parchment paper.
  14. Bake in a preheated oven until golden brown.
  • Enjoy with a cup of tea!😊

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 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 


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!