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

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


2 whole tomatoes, processed with 1 TBS tomato paste

1.5-2 cups kammouneh (recipe follows)


Combine the tomato puree with the kamoune

Spread in serving plate

drizzle with olive oil

serve with bread and a mix of fresh vegetables

*Don’t prepare a long time before serving because the bulgur will get soggy*


**a special bulgur with some herbs, vegetables and spice mix – specialty of south lebanon**


1 kg fine wheat bulgur

A handful of parsely

One medium onion

Some basil leaves

A few marjoram leaves (مردكوش)

A handful of mint leaves

Hot pepper (optional)

Dried edible roses

1/2  a green/red pepper- or both ( فليفلة خضراء او حمراء)

2 tsp Kibbe spices

1 tsp Black pepper, a pinch of cumin and salt


Process all the above in the food processor (without bulgur) then add the bulgur pulse a few times until well incorporated

Use immediately or  allow to dry on a wide plate for a few hours and freeze



July 10, 2018


1/4 cup of: Diced olives, tomato, cucumber. 

1 tsp of each Chopped: fresh mint, fresh oregano, and fresh basil

A pinch of dried mint 

1 TBS olive oil 

250 grams labne 


Mix all the ingredients together except labneh and allow them to drain for 10-15 minutes

After they drain, mix them with Labneh

Serve with a drizzle of olive oil and hot home made olive bread

(Olive bread recipe is on the blog)

July 10, 2018


1 kilogram green beans, edges removed, diced into 3 cm pieces, washed and drained 

1/2 kilogram tomatoes, finely chopped 

2-3 onions finely chopped 

3-4 garlic cloves, finely minced 

1 TBS tomato paste  

1 cup water (or less if tomatoes are too juicy)

Salt and black pepper to taste

2 TBS olive oil 


Heat  a wide pot, add olive oil and onions and stir a little, leave until onions are partially translucent 

Add the garlic, green beans, salt and pepper

Stir occasionally while cooking on medium/low heat until the the color of the green beans changes to pale (until they’re yellowish/green) 

Add the tomatoes and tomato paste and stir, leave for around 10 mn 

Add water and let simmer until beans are well cooked

Serve with bread and a side dish of vegetables

July 10, 2018


3 big onions, finely chopped (preferably in a food processor if not its fine but they have to be very fine)
2 cups small lentils عدس احمر
1.5 cups coarse whole wheat bulgur (برغل اسمر خشن)
Salt, black pepper and cumin to taste
1/3 cup good quality olive oil


Heat a wide pan, when its hot add the olive oil and onions and salt , cover and stir frequently
Leave till 1/2 of the onions blacken (half burned literally coz thats what give the Mjadara its brown color)
Add the washed, drained lentils and stir to combine with onions
Add cumin and black pepper
Add water 3 cm above the lentils
When the water boils, decrease the heat, cover and simmer till the lentils are well cooked
Wash and drain the bulgur
Add to the pan, stir, cover for 10-15 mn till the bulgur softens!
Serve with salad/yogurt/a mix of fresh vegetables, olives and makdous

July 10, 2018


1 bunch sele2 (swiss chards) leaves chopped, washed and dranied
500 grams freekeh, well cleaned
250 grams cherry tomato
200 grams fresh mushrooms
4-5 cups broth of your choice
Salt, black pepper, allspice, olive oil
2 onions, finely chopped


Soak the freekeh in water for at least 1 hour
Start by roasting the tomato  in the oven with some salt, olive oil and black pepper until they are tender. Set aside

Sauté the swiss chards in some olive oil, salt and black pepper until they are tender. DO NOT OVER COOK. Drain from the water released from cooking. Set aside.

Cut the mushrooms in quarters. Boil them in 1/2 cup of broth until the water evaporates. Add some olive oil and brown them well. Set aside
Drain the freekeh from water.

Cook onions in some olive oil until translucent.

Add freekeh, black pepper and allspice.

Cover freekeh with water (you can use 1 cup broth/water for every cup of freekeh).

Let the broth boil then simmer on low heat. Just before the freekeh cooks completely and the water is no longer there, add the swiss chards and mix well

continue cooking for around 5 minutes.

Serve topped with browned mushrooms with roasted tomatoes aside!

July 9, 2018


Soak 1 kilogram of wheat for 1 day and change their water every 3-4 hours 

Drain water and boil wheat for 2-3 hours on low heat (you will need around 7 liters of water for boiling) 

Aside, boil 1 kg of chicken breasts and reserve their broth 

After the wheat is cooked and soft, start adding the chicken broth gradually 1 cup at a time and stir frequently for 1.5 to 2 hours until the wheat buds has partially melted 

Shred the chicken and add them to the wheat in the last 30 minutes of cooking

Melt 150 grams butter in a pan and add it to the hreeseh just before turning off the the heat 

Add salt and white pepper to taste 

Serve hot


Some people like it served with a sprinkle of ground cinnamon or Lebanese 7 spices, I personally like it with freshly ground black pepper

You can replace the chicken with beef or use both together

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