September 5, 2018

Beef Marinade: 

1 kg beef strips (tender cut) 

3-4 TBS red vinegar 

1 TBS shawarma spices 

Salt and black pepper

2 garlic clove, minced 

3 whole cardamoms 

2 bay leaves 

1 TBS vegetable oil 

1 TBS yogurt 

1 tsp tahini 

Mix all and marinade the beef (preferably for 2 hours at least) and refrigerate 

Preparation:  (you will need 3-4 tomatoes cut into big chunks)

Heat a wide pot 

Start browning/cooking the meat in batches moving the browned batch aside before adding the next one 

Stir occasionally until beef is well cooked 

Stir in the tomato slices and leave for around 5 mn until they are tender

You’re done! 

Note that some people add onions to the beef while cooking, you can do that too! Also make sure you remove the cardamoms and bay leaves before serving- nobody likes a bite of cardamoms in the middle of their shawarma sandwich. 

Tahini sauce

6 TBS tahini 

2 garlic cloves, minced 

4-5 TBS lemon juice 

A bit of water and salt 

Mix all the above together EXCEPT water

Add cold water while mixing until you get the desired consistency

Serve the shawarma with tahini sauce, pickles, and chopped parsley mixed with onion wings and sumac!

September 5, 2018


1 kilogram small eggplants, half peeled (peel lengthwise leaving some of its skin) 

300 grams minced beef

1 large onion, finely chopped 

Salt and black pepper to taste 

1/2 tsp cinnamon 

1/2 tsp allspice 

2 TBS tomato paste 

Water (to cover the eggplants in the pan)

4 TBS Olive oil 


Preheat the oven to maximum temperature 

Make a slit lengthwise in the eggplants (so you put the meat in later) 

Place the eggplants in a baking pan 

Drizzle the olive oil on them 

Grill in the oven until soft and well cooked

Transfer to a plate and allow the oil to drain on a kitchen towel 

Aside, cook onions in 1 TBS oil, add meat, salt and spices and cook well 

Fill eggplants with the beef mixture 

Line the eggplants in a baking pan 

Aside, dissolve the tomato paste in around 3 cups water (water must cover the eggplants completely) 

Bake at 180 degrees for around 30 mn 

Serve with vermicelli rice! 

July 11, 2018

Tomato Meat Sauce


400 grams finely minced meat
1 finely chopped big onion
1 crushed garlic clove
1 big tomato,chopped
1 TBS tomato paste
1.5 cups hot water
A pinch of salt, Oregano, dired basil and black pepper


In a pan add some oil, add the onions and spices and stir sprinkle some salt and allow to cook.
Add meat, garlic, tomato and tomato paste.
Stir and cook on low hear for 10 mn
Add hot water
let simmer for 10-15 mn
until the mix thickens

White Sauce


4 cups or 1 L skimmed liquid milk 

4 tablespoons cornstarch 

A pinch of black pepper, white pepper, nutmeg and salt  


Mix all ingredients well while cold

put in a pan and transfer to heat

keep stirring until the mixture thickens 

Preparations of lasagna

Put a layer of white sauce

top with non cooked lasagna sheets

add white sauce, meat mix, lasagna sheets and repeat until you end with white sauce

top with a cheese mix or some light mozzarella cheese
cook in a preheated oven at 220 degrees for around 20 mn
brown the top a bit

Let it rest a little before cutting

July 11, 2018

Beef marinade:

1 kg beef strips (tender cut)
3-4 TBS red vinegar
1 TBS shawarma spices
Salt and black pepper
1 garlic clove, minced
3 whole cardamoms
2 bay leaves
1 TBS vegetable oil
1 TBS yogurt
1 tsp tahini
1-2 crushed garlic

Mix all ingredeints together

marinade for 2 hours at least


Heat a wide pot
Start browning/cooking the meat in batches moving the browned batch aside before adding the next one
Stir occasionally until beef is well cooked
Stir in tomato slices (optional) and leave for around 5 mn until they are tender
You’re done!

Serve with tahini sauce, parsley mixed with onions and sumac, and pickles if you like!

Tahini Sauce

3 TBS tahini
1 garlic clove, minced
Juice of 1 lemon (or more if you like it more sour)
A bit of water and salt

Mix all together
add cold water while mixing until you get the desired consistency

July 10, 2018


1 kilogram frozen peas 

2 carrots, cut into small cubes

500 grams beef cubes (preferably a  tender cut) , boiled, broth reserved

A pinch of cinnamon, black pepper and salt

3 whole tomatoes, puréed  

2 TBS tomato paste 

A cinnamon stick and 2 bay leaves 

7 garlic cloves, minced 

A handful of coriander, finely chopped


Heat a pot 

Add a little oil, coriander and garlic  and stir for 30 seconds

Add the peas and carrots, and cook a little

Add the boiled beef cube and combine well

Add the tomato puree and tomato paste and leave until they’re hot  

Cover the contents of the pot with hot water or beef broth

Add the cinnamon stick and bay leaves and simmer on low heat until beef is tender 

Serve with vermicelli rice 

Note that if ur using fresh peas use the same way but it will take longer time for them to cook. You can also half boil the fresh peas and then proceed as the above recipe says.

July 10, 2018


450 grams freekeh , cleaned well from any visible wastes, rinsed, drained, and soaked for 1 hour

1/2 kilograms beef cubes (or chicken breasts), boiled, broth preserved

1 big onion, finely chopped

1/2 tsp Black pepper

1/2 tsp white pepper

a pinch of cinnamon and allspice (بهار حلو)

some salt (keep in mind the broth has salt)


Drain the freekeh

Saute the onion until yellowish, add frekeh and stir

Add the spices

Cover the freekeh with chicken broth (water should be around 3-4 above the freekeh)

When the broth boils, turn heat to low and simmer until the freekeh is cooked and most of the water is gone

(you control the consistency you want, if you want it soup  like add more water while cooking)

When the freekeh is cooked, top it with the boiled beef/chicken breasts and garnish with roasted nuts

July 10, 2018


Beef Marinade

Marinade 1 kg tender beef strips in the following:

1/2 tsp cumin
Black pepper and salt
1 tsp paprika
1/2 tsp hot pepper
1 TBS worcestershire sauce
1 tsp olive oil
1 TBS lime juice
1 minced garlic clove

For cooking:

2 onions, julienned
2 cups julienned colored peppers



Heat a wide pan
Add 1 tsp olive oil
Add onions and bell peppers
Cook until crispy tender
Set aside
Add beef strips in batches
Cook thoroughly
Re add the onions and bell peppers
Mix well to combine
You’re done!

Cooked Salsa

Diced tomato
Diced onion
Diced jalapeno
Diced green bell pepper
Minced garlic
Lime juice
Tiny bit of cumin, sugar ,
salt and black pepper
Tomato paste
Some cilantro

COMBINE ALL, process to desired conistency
Simmer for 10-15 mn
Chill before serving



2 ripe avocado, mashed with a fork – keep some chunks if u wish
2 TBS lemon juice (or more for taste)
1 tsp lemon zest
A pinch of salt, black pepper and chili flakes (optional)
3/4 cups quartered cherry tomatoes
A handful of coriander or parsley
1 cup chopped spring onions
1 garlic clove, crushed


Combine mashed avocados with lemon juice, lemon zest, chili flakes, salt and black pepper
Add all other ingredients and mix well
Refrigerate covered until serving

July 10, 2018


1 kg beef strips
2 onions, julienned
2 tsp Worcestershire sauce
1 tsp soy sauce
Salt and black pepper to taste
2 garlic cloves, minced
3 TBS flour
300 ml beef broth
1/2 cup hot water
1 TBS mustard
300 ml low fat cooking cream or skimmed milk
2 cups fresh mushrooms, diced (you can use canned ones just wash them well and drain)


Heat a wide pan
Add oil, beef strips, salt, pepper, Worcestershire sauce and soy sauce
Stir until beef is well browned
Move beef to one side of the pan
Add onions to the empty side and cook until tender then move to the side of the beef
Add flour to the empty side of pan and stir until it absorbs the juices
Add the broth, water, mustard and garlic and stir well until flour is dissolved
Mix beef with the resulting sauce and simmer on low heat until beef becomes tender (30-50 mn depending on the meat cut you’re using)
When beef is tender add the mushrooms and cream or milk, bring to boil and you’re done!
Serve with white rice or pasta

July 9, 2018



1 kg beef chunks, boiled, broth preserved 

1 big onion, finely chopped

1 big carrot, grated

2 tomatoes, finely chopped 

1 TBS tomato paste 

1 heaped TBS good kabse spices 

1 tsp curry powder 

1 tsp turmeric 

2 Bay leaves 

1 black lemon لومي 

1 cinnamon stick 

1 TBS salt 

3 cups basmati rice ( i use Taj rice) washed and drained 

6 cups beef broth 


Heat a pot 

Add the onions, kabse spices, turmeric and curry powder,  stir once 

When the onions and yellowish, add the carrots

Stir and leave until carrots are tender 

Add the tomatoes, beef chunks, bay leaves, black lemon and cinnamon stick, stir and leave to simmer on low heat for around 20 min

Add the rice and salt, stir till the rice is well coated with the resulting sauce 

Add beef broth 

Cook over low heat for 20 mn 

Serve with roasted nuts if u wish 

**Prepare this sauce to serve aside:

1 small onion

2 whole garlics 

1/2 a small green bell pepper 

1 small hot pepper 

2 tsp lemon juice 

1 TBS tomato paste 

2 TBS beef broth 

Salt and pepper 

1/2 tsp dried mint 

A small pinch of cumin

Blend everything together, refrigerate, serve cold 

July 9, 2018


500 grams flank steak, thinly sliced

2 TBS corn starch

1/3 cup low sodium soy sauce

1 tsp minced garlic

1/2 tsp grated fresh ginger

1.5 TBS vegetable oil

1/4 cup packed dark  brown sugar

3/4 cups water

1 tsp sesame oil 

Toasted sesame seeds and chopped green onion for garnish

*You can add thinly sliced carrots and broccoli florets*


Place beef and cornstarch in a plastic bag

Shake well to coat beef

Transfer beef to a plate, remove excess cornstarch

Heat a wide pan 

Add oil and beef

Brown beef from all sides 

Mix together soy sauce, sugar, water, garlic and ginger

Add the sauce to the beef and let boil 

Turn heat to low and let them simmer for 10-15 mn

Add sesame oil

Serve next to rice or noodles

Garnish with toasted sesame seeds and chopped green onions

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