Blueberry muffins with crump topping … مافن التوت الأزرق 


These muffins are easy to make: Simply mix the dry and wet ingredients separately, then combine them. You can easily replace the blueberries with other kinds of fresh fruit, such as raspberries or peaches.

For crump topping:

  •  1 cup all-purpose flour
  •  3 tablespoons light brown sugar
  •  2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  •  Pinch of salt
  • 6 tablespoons unsalted butter, melted

For batter:

  • 1 3/4 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  •  1/2 teaspoon salt
  • 1 cup granulated sugar
  •  2 large eggs
  • 1/2 cup canola oil
  •  3/4 cup whole milk
  •  1 teaspoon pure vanilla extract
  • 1 1/2 cups blueberries


  1.  Preheat the oven to 375F.  Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.
  2.  To make the crimps, in a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps. Set aside.
  3. To make the muffin batter, in a medium bowl, whisk the flour with the baking powder and salt. 
  4. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.
  5. Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.
  6. Enjoy!


No-churn strawberry orange blossom water ice cream … بوظة الفراولة و المازهر


No Churn Strawberry Rose Water Ice Cream

  •  14 oz. (1 can) sweetened condensed milk 
  •  2 cups heavy cream (cold)
  •  2 tsps orange blossom water 
  •  1 1/2 cup strawberries
  •  1/4 cup sugar
  •  1 tbs lemon juice
  •  1 tsp vanilla extract 


  1.   In a small sauce pan place strawberries, sugar, lemon juice, vanilla and orange blossom water.
  2. Cook over medium heat on the stove for 5 minutes. (mash the strawberries with a fork). Set aside to let cool for about an hour.
  3. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form (about 3 minutes).
  4. With a rubber spatula, gently fold whipped cream into the condensed milk mixture and the strawberry mixture. 
  5. Pour into a 4.5″ x 8.5″ loaf pan.
  6.  Cover with plastic wrap and freeze until firm (about 6 hours).

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 
  •  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 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.


Mdallaleh … مدللة


A delicious middle eastern dessert consists of 3 layers, rice pudding in the middle of two layers of crumbled cookies. The name Mdallaleh means spoiled and this dessert is spoiled with the amount of nuts that used to garnish the top layer of this delicious dessert.


For crust:

  • 4 cups crushed biscoff cookies 
  • 1/2 cup butter melted

For filling:

  • 4 cups milk
  • 1 cup rice flour
  • 3/4 cup sugar
  • 2 tbs orange blossom water
  • Pinch of ground mastic with 1/2 tsp of sugar

For garnishing:

  • 1 cup crushed walnuts 
  • 1 cup crushed pistachios 
  • 1 cup almond halves


    1. In a big bowl, mix the biscoff cookies with the butter.
    2. In a 9″x 13″ Pyrex pan press down half of the cookies mixture using a big spoon and save the other half of the mixture for the topping.

    3.   In a medium size pot stir together the milk, sugar and rice flour on medium-high heat. 

    4.   Keep stirring until the pudding thickens and then add the orange blossom water and mastic.

    5. Spread the milk pudding on top of the biscoff layer in the Pyrex.

    6. Sprinkle the top of the pudding with the rest of the biscoff cookies mixture.

    7. In a large skillet roast the nuts for five minutes on medium-high heat.

    8. Sprinkle the top of the casserole with the nuts

    9. Preheat oven to 350F.

    10. Bake the Mdallaleh Cassarole on the middle rack in the oven for 25 minutes.

    Tamrieh … تمرية


    Tamrieh تمرية 

    A traditional mouth watering recipe from the Palestinian kitchen, specifically from Nablus, golden crispy fried parcels filled with semolina/orangeblossm water pudding, and then dusted with powdered sugar. This delicious dessert called tamriyeh referring to the hometown of the guy who started making it called Tamrah ( a village near Nablus/Palestine).

    For dough you need:

    • 1 1/2 cup all purpose flour
    • 1/4 cup corn oil
    • 1 tbs powdered sugar
    • 1/4 cup warm water 
    • A pinch of yeast and salt

    For pudding you need:

    • 1 cup course semolina
    • 4 tbs sugar
    • 1 cup water
    • 1 tsp orange blossom water

    Oil for frying


    1. In a medium sized bowl, stir in the flour, oil, yeast and salt.
    2. Start kneading with your hand by adding water little by little until a soft kind of sticky dough is obtained.
    3. Divide the dough into five balls, drizzle some oil on top.
    4. Cover with a plastic wrap and let rest in the fridge at least 5 hours or over night.

    1. Meanwhile, start making the pudding, on a medium heat stove and in a small pot stir in the semolina, sugar and water. Let cook until thickened.
    2. Turn off the heat and stir in the orange blossom water.
    3. Spread the pudding in a glass container, cover it with plastic wrap and let it cool in the fridge until dough is ready.

    1. When the dough is ready to work with, brush a little of corn oil on a clean counter surface. Flatten each one of the dough balls with your hands into a thin sheet
    2. Cut each sheet into four pieces
    3. Apply 1 tbs of the pudding in the middle of each piece.
    4. Wrap up the dough over the pudding and press down with your hands to let the pudding spread in the dough.

    1. On a large frying pan and on a medium heat stove, heat 2 inches of corn oil.
    2. Fry the stuffed tamrieh parcels until golden in color.
    3. Serve the tamrieh dessert with a sprinkle of powdered sugar on top. 


    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!

    Halawet il jiben … حلاوة الجبن


    For Simple Syrup:

    • 1 cup water
    • 1 ½ cup granulated sugar
    • 1 tsp lemon juice
    • 2 tsp orange blossom water

    For filling:

    • 2 cups ricotta cheese
    • 2 tsp orange blossom water 

    For dough:

500 g grated mozzarella cheese
    • 1 cup fine semolina
    • 1 1/2 cup water
    • 1 cup sugar

    For garnish:

    • Ground pistachios and rose petal jam

    To make simple syrup: 

    1. In a sauce pan Place the water, sugar, and lemon juice over a medium low heat, and stir until the sugar dissolves.
    2. Let boil for 5 minutes
• Turn off the heat and stir in the orange blossom water.
• Let cool to room temperature.
Generously coat a big piece of parchement paper with simple syrup.
    4. In a nonstick sauce pan heat water and sugar until boil
    5.  Stir in the mozzarella cheese until melted
    6. Immediately add semolina and orange blossom water to the pan
 And keep stirring quickly (to prevent the cheese from burning) until a smooth and elastic dough is formed.
    7.  Take the pan off the heat and turn the dough onto the parchement paper
    8. Using a rolling pin coated with syrup, roll out the dough to cover the whole baking sheet.
    9. In a bowl whip ricotta cheese with the 1 tsp of orange blossom water
    10. Place 3 tablespoons of cheese filling on the long side of the dough. Slightly fold the long sides towards the center, then roll the cheese dough over the ricotta cheese to form a tube and place seam side down. 
    11. Cut the dough into small rectangles (as in picture).
    12. To serve, sprinkle each piece with ground pistachios, rose petal jam, and a drizzle of syrup.