Prettiest Maqloubeh.


Hello everybody.

Today’s lunch was eggplant maqloubeh but with a twist.

Saw this method of arranging maqloubeh on Instagram, an easy nice way specially if you have guests.

You simply arrange eggplant slices around and in bottom of pan, cook rice in broth halfway then arrange meat and rice inside eggplants.After that add a bit of broth and keep pan on very low heat till all done together.




Another Kibbeh Fiesta.


Hello everybody.

Kibbeh day, intention was to make some mini ones and spread in a pan with nothing else or at least only some fries.

But then one thing led to another, got excited to do more appetizers to complete the Lebanese style, so end result was muhammra, rocca salad, chili potatoes, various types of kibbeh ( even fried the extra dough)  and new olives.

All extremely yummy, my favorite kind of food.

wpid-wp-1448035388829.jpg wpid-wp-1448035396117.jpg


wpid-wp-1448035429827.jpg wpid-wp-1448035415532.jpg one portion of muhammara to go !





New Tooth Dessert (سنونيه)


Hello everybody.

Today’s dessert is a very old traditional one that’s usually done when a baby’s first tooth appears and since my adorable nephew’s new tiny one appeared I made some and distributed a dish to neighbors and friends as the custom says.

Don’t really know why or who’s behind this tradition,guess it’s Lebanese.Main ingredient is pealed wheat soaked and cooked well till tender then you add sugar,spices and nuts for decoration.

Some people make this dish during Winter time after Christmas in a specific day or celebration called Saint Barbara .

Ingredients and method:

* 1 kg of pealed wheat ( قمح مقشور).

* 1 cup sugar.

* 1 tablespoon cinnamon.

* 1 cup raisins.

* 1 tablespoon ground anise.

* 1 tsp ground fennel (optional)

* coconut,sweetened anise seed,candy and nuts (for decorating the top)

* boil the wheat either in a pressure cooker or regular pan till done and water is little and thick.

* add cinnamon,anise,sugar and raisins and leave to boil for another 20-30 minutes on very low heat till all mixture is syrupy and thick.

* pour in small or big dishes as you prefer and garnish with coconuts,candied anise ( قمبز) or any kind of candy or nuts.





Lovely Authentic Gifts.

Hello everybody.
Nothing feels better than a genuine real gift right from the source and these past couple of days were full of them thank God.

When my mother in-law asked me what to bring you from Beirut told her nothing but an original bottle of pure rose water from the famous shop Al-Hallab, you can smell the fresh roses once you pop the cork, really different than commercial ones,and as usual she got us a box of plain pistachio filled marzipan or lozina as they call it,my favorites.

Another original thing is Chinese tea brought by my sister who’s here on vacation from China, again it’s much more fresh and aromatic than ones in stores and perfect with green mint and few drops of rosewater,couldn’t be happier.
Thank you lovely ladies for the good stuff


wpid-wp-1427468148372.jpeg simply the best.

wpid-wp-1427468160777.jpeg  green tea with mint and rosewater.

How to Make Hummus?

Hello everybody.

Being locked in this snow storm made many people creative or let me say willing to try  stuff that are usually bought ready like hummus and falafel.

Hummus is high in iron and Vitamin C plus folate and  Vit B6 and a good source of dietry fibers,it’s very useful in vegetarian diets to compensate protein.

It’s not that difficult to make them from sctratch,I know many folks specially living abroad who always do, but in countries like us,the easiest cheapest meal is always a hummus plate with falafel or hummus fatteh, no need for all the fuss in the kitchen.

My cousin living in Greece made a a delicious hummus last week so I thought to share the recipe with you.

Ingredients and method:

* 2 cups of soaked ( a night before) boiled till done chickpeas.

* 1 big spoonful tahini saice.

* 2 big spoons full cream yogurt.

* 1-2 cloves garlic.

* lemon juice,salt .

* some olive oil.

* Mix all ingredients together in food processor till smooth and creamy.

*add a bit of chickpeas boiling water to make thickness as you desire.

* decorate with chickpeas,chili powder or parsley.

20150112_141659   DSC_0302 the famous hummus !


To make Humus Fatteh which is a Levant dish done mainly in Syria,Lebanon,Palestine and’ll need:

*  pitta  bread cubes or if you like use french bread (خبز حمام)

* make the same hummus mix but add more water and yogurt to make a loose sauce.

* before serving soak bread with chickpeas and water.

* add the hummus sauce.

* decorate with toasted almonds,pine nuts,chili powder and parsley ( didn’t have parsley today )

* serve hot for breakfast or appetizer .

20150112_135401  Fatteh ingredients.

DSC_0305  before assembly.

DSC_0306  DSC_0312


DSC_0300  DSC_0312

How to do Makdous (stuffed pickled eggplants,مقدوس)

Hello everybody.

Makdous are oil cured small eggplants,which are a major breakfast,appetizer dish in most of Middle Eastern Mediterranean countries specially in Syria,Lebanon,Palestine and Jordan.

It’s usually done at this time of year and kept in big jars to be eaten during Winter.I remember when we were kids both my grandmas used to make lots and lots of big glass jars filled with makdous,labaneh balls and olives for  Winter time storage (مونه الشتاء)cause at those times vegetables and fruits were seasonal and usually you can’t find lots of options and varieties in stores like these days.

One can’t find exact ingredients for doing it,they usually did it randomly by experience but I found this old one in my book I’m sure it’s good.

Ingredients and method:

* 3 kg of small eggplants.

* 7-9 tablespoons salt ( better to use local salt not processed ملح بلدي

* 1 cup crushed walnuts.

* 1 tablespoon chili powder.

* crushed garlic (as much as you like)

* boil eggplants in hot water till color change and they become tender but not too soft.

* drain then add a bit of salt into each eggplant to as to let all excess water goes out.

* leave to drain till no more water comes out.

* mix walnuts,garlic,chili and salt together then stuff each eggplant with it.

* leave downwards in a sieve till no water comes out at all.

* arrange in a glassware and add olive oil to cover completely.

* store till done which is usually 10-14 days.

* Can be stored in a cool dry place for months.

Enjoy :)








Hello everybody.
As I said yesterday no cooking today!!!!!
Yesterday my hubby went to Ghor and brought a big bunch of fresh parsley. So lovely and green calling for a tabouleh.♡♥
Remember I once made it but with spinach,  same ingredients except you use parsley instead of spinach. Chopped onions, tomatoes, salt, pepper, lemon juice, olive oil and of course soaked burghul.
chicken with noodles and spinach tabouleh .
Tabouleh is a famous traditional dish in many Middle Eastern countries,homemade or in restaurants it’s always a favorite dish as appetizer or alone.
    I sent a message to my lovely friends on Whatsapp, whoever is free come for tabouleh and coffee..unfortunately only three of them could come on such short notice. It was such a lovely sudden gathering ♡♥♡♥.





Caraway (كراويه)

As I posted earlier I’m invited to a special cousin gave birth to a beautiful baby boy.usually caraway pudding is served (كراويه او مغلي ) in all middle eastern countries.

Jordan, Syria, Lebanon, Palestine it’s done the same way.
In Egypt they do it diffrently and call it Mughli.
I will write about the one we usually make.this is my mother in law’s recipe.always perfect.

*2 cups powdered rice.
*2 big heaped spoons powdered caraway seeds( كراويه مطحونه ).
*1 big spoon cinnamon.( قرفه مطحونه)
*1 big spoon powdered anise seeds (يانسون مطحون )
*1cup sugar.
* 9 cups cold water.
Topping :
* almonds.pine nuts.pistachios soaked in water overnight and or roasted crushed hazelnuts.
* raisins.
* coconut.

*Mix all dry ingredients together in a large pan.
* add cold water and mix well.
* keep mixing while on the stove till mixture thickens and bubbles are formed.
Note: take care cause mixture needs to be constantly stirred or lumps will form and it’ll be ruined.
* serve in cups hot or cold as preferable.
* top each cup with nuts after removing water of course, raisins and coconut,  also according to each person’s  taste.







Well I must mention,  that my auntie had made a wide selection of many delicacies served before the caraway.i’ll show you pictures and will sure post recipies later on don’t worry.
Big Thank You our beloved auntie..يعطيكي الف عافيه باﻻفراح على طول.










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