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 9, 2018


1 Kg beans, boiled, drained and washed well
1 cup finely chopped coriander
4-5 garlic cloves, crushed
3 big tomatos, pureed
1-2 TBS tomato paste
400 grams (or more) boiled beef cubes
Beef broth reserved from boiling the beef (i use an onion with cloves pinned into it, salt, black pepper, 2-3 whole cardamoms, 2-3 bay leaves, and 1 cinnamon stick as flavor enhancers in boiling the beef)


Hear a pan
Add 1 TBS vegetable oil
Saute coriander and garlic for 30 sec
Add all other ingredients except broth to the coriander and cook for 5-7 mn on medium heat
Add broth and let simmer for around 30 mn until the sauce thickens
Serve next to vermicelli rice

July 9, 2018


900 grams frozen spinach 

2 onions, finely chopped

3 TBS pine nuts 

3 garlic cloves, minced 

A handful of chopped coriander 

500 grams minced beef

salt and black pepper to taste

Juice of 2 lemons 


Heat a pot

Add oil, onions and pine nuts

Cook until onions wilt and pine nuts are lightly toasted

Add coriander and garlic and give them a stir

Add beef, salt and black pepper 

Stir and let beef cook well 

Add spinach and combine well

Cook for 10-15 mn until spinach is tender

If you find that the stew lacks water add hot water 1/2 cup at a time until you reah the desired consistency 

Add lemon juice 

Serve with vermicelli rice

July 8, 2018


200 grams dried mloukheye leaves

3 big onions – divided: 1 finely chopped, 2 roughly chopped
2 and a 1/2 garlic bulbs – divided: 1 bulb crushed , the other 1 1/2 left as whole cloves
1 1/2 cups corriandere, finely chopped
1/2 cup lemon juice
1-2 hot peppers (optional), finely chopped
500 grams chicken breasts, boiled, broth saved, shredded (you can replace chicken with  beef cubes)
A sprinkle of dried coriander
Salt to taste


Boil the leaves until half tender for around 20 minutes, drain, wash well and squeeze

Repeat washing and squeezing for 3-4 times until the juice that comes out of the leaves is white – this step needs some patience


Preheat oven to the maximum (from top and bottom)
Put the 2 roughly chopped onions and 1 1/2 garlic bulb (whole garlics) in an oven pan, drizzle some olive oil and a sprinkle of salt and grill in the oven until golden brown

Bringing it all together:
Heat a pot, add 2 TBS olive or veg oil, add the finely chopped onions and sauté until golden yellow, add the coriander (leave a bit of fresh coriander to add at the end) and the minced garlics (also leave some to add at the end)
Add the hot peppers and stir all together
Add the squeezed jew’s mallows, and stir, add 2 TBS lemon juice and a sprinkle of dried coriander
Leave for 10-15 mn stirring occasionally on low heat

Add chicken broth and stir, leave to simmer until the leaves are tender enough (around 50 minutes
15 minutes before u turn the heat off add the remaining fresh coriander, fresh minced garlic, grilled garlic and onions, shredded chicken and lemon juice)
Turn off the heat serve with vermicelli rice and diced onions soaked in apple cider vinegar

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