Wara2 Dawali (Grape Leaves)

Stuffed Grape Leaves

Coming soon!

French Toast

French Toast

French toast is a delicious breakfast or brunch dish that's so easy to make. The breads you can use are endless but I love Challah  bread.  Challah bread works great because it absorbs the egg mixture very well and gives a nice texture to the dish.  When it comes to toppings you can get as creative as you'd like.   My personal favorites are whip cream, all kinds of berries, sliced almonds, powdered sugar and maple syrup.  

French toast can easily be made in big batches and be frozen in individual slices. Placing wax paper between each slice makes the thawing process much easier.  You simply can heat in the microwave, oven or the toaster. 

French Toast 

1/4 C Flour

1 C Milk

3 Eggs

1/2 Teaspoon cinnamon

1/2 Teaspoon nutmeg 

1 Tablespoon sugar

1 Tablespoon vanilla

Pinch of salt

1 Inch thick slices of Challah bread

Unsalted butter for the griddle

Fruit and nut toppings

1.In a bowl or blender mix in flour, milk, eggs, cinnamon, nutmeg, sugar, vanilla and salt.

2.Cut 1 inch thick slices of the challah bread.

3.When your pan or griddle is hot lightly butter it.

4. Dip each slice in the egg mixture and soak for 10 seconds.

5. Grill for about 3 minutes on each side or until golden brown.

Toppings:

Whip cream, berries, toasted sliced almonds, powdered sugar and maple syrup.

Sfeeha (Meat Pie)

Sfeha Meat Pie

Coming soon!

Shish Tawook

Shish Tawook Chicken 

Coming soon!

Falafel

Falafel 

Coming soon!

Greek Salad

Greek Salad

The Mediterranean is the inspiration for one of the most famous salad in the world, the Greek salad. Greek salad is a combination of lettuce, tomatoes, olives, red onion, green pepper, feta cheese and an unforgettable dressing that's full of  flavor!

INGREDIENTS:

1 Romaine lettuce or 1/2 head of iceberg lettuce

3 Plum tomatoes, coarsely chopped

1 Cucumber, thinly sliced

1 Small bell pepper, thinly sliced in rings

1/2 Medium red onion, thinly sliced in rings

1/3 C Kalamata olives

1/2 C Crumbled feta cheese

6 Pickled banana peppers

Sprinkle of dried oregano 

DRESSING:

1/2 C Olive oil

1 Teaspoon garlic powder

1 Teaspoon onion powder

1 Teaspoon dried oregano

1 Teaspoon dried basil

1 Teaspoon salt

1 Teaspoon black pepper

1 Teaspoon Dijon style mustard

2/3 C Red wine vinegar

1. Chop lettuce and place in the bowl as the base of the salad.  

2. Add tomatoes, cucumbers, bell pepper, onion, olives, and banana peppers.  Sprinkle the feta cheese and oregano.

3. In a bowl, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. 

4. Add desired amount to salad. For best results, chill dressing in the refrigerator at least one hour before serving.  

Fatoosh

Fatoosh Salad

Fatoosh is a simple salad made with fresh vegetables and fried pita bread. The unique flavoring in the seasoning comes from the addition of sumac which is a tart Middle Eastern ingredient that adds a tangy twist to many Arabian recipes. Fatoush is often made during the month of Ramadan along with many other traditional soups and dishes. The salad is originally from the Levantine region of the Middle East, which includes Lebanon, Syria, Jordan and Palestine but has spread throughout the Middle East region as a popular meze dish.  The recipe is very simple, but versatile as you can omit or add various ingredients.

INGREDIENTS:

1 Romaine lettuce or 1/2 head of  iceberg lettuce

3 Medium tomatoes

2 Medium cucumbers

1/3 C Chopped green onion

 4 Sliced radish

1/2 Chopped Parsley, finely

1/2 c Chopped fresh Mint, finely

1-2 Pitas, diced fried or toasted

DRESSING:

1/3 C Olive oil

1/4 C Lemon juice

2-3 Cloves of garlic, minced

2 Tablespoons of Sumac

1 Teaspoon dried mint

1 Teaspoon Salt, or to taste

1. Give all the vegetables a medium chop and mix all together with herbs.

2. With a knife cut the pita bread into small cubes similar to the size of the tomatoes and cucumbers.

3. On medium-high heat fry the pita bread in corn or vegetable oil until lightly brown. If you would rather toast the pita chips you can do so by adding 2 tablespoons of olive oil and placing them in the oven for 15 minutes on broil.

4. When you're ready to serve the salad, mix the dressing  and pita chips and toss well. 

Baklava

Coming soon!

Warbat

Coming soon!

Hareseh

Hareseh 

Hareseh 

2c Farina

1c Yogurt

1/4c Sugar

3/4c Coconut

2tea Baking powder (full)

2tb Samneh

Pinch of salt

Mix wet and dry ingredients separate and then mix together

Let set for 30 mins

Place in pan and cut

Pour hot sugar syrup on hot hareseh

Bake at 400

Sugar Syrup

2 (10oz cups) Sugar

1 (10oz cup) Water

Awameh

Awameh 

Awameh

2c Flour

2tb Starch

1tea Yeast

1 3/4c Water

Cover the bowl and let it rest for about 30 mins

Baba Ghanoush

Coming soon!

Fatet Hummus

Coming soon!

Roz Bil Haleeb (Rice Pudding)

Roz bil halib is a Middle Eastern rice pudding style dessert that is so easy to make.  This dessert recipe is filled with flavors I love and remember eating as a child.  I enjoy making this pudding in the summer time because it is so refreshing.  The unique flavors of roz bel haleeb include mastic, rose water and orange blossom water. Orange blossom water is a flavoring syrup made by distilling flowers from orange trees and is generally added to many Arabic, Turkish, Lebanese desserts. Mastic gum is a natural substance extracted from the trunk of the mastic tree an evergreen shrub found in the Mediterranean and in North Africa.  The flavors of these tasteful ingredients are out of this world! They are typically found in Middle Eastern grocery stores or online.

Roz Bil Haleeb

1 C Dry short grain rice or Egyptian rice

4 C Milk

1 1/3 C Sugar (or less)

1/4 Teaspoon mastic gum (Arabic gum)

2 Tablespoon orange blossom water 

1 Tablespoon rose water (optional)

1. Wash the rice well and place in a pot with 4 cups of water and soak for 10 minutes.

2. Strain the rice and boil it in a pot with water on medium heat until the rice is tender and the water becomes thick and starchy.

3. Once the rice cooks and water thickens add the milk and sugar and stir constantly on medium heat.

4. After about 20 minutes of stirring add the rose water, orange blossom water and ground mastic.

5. Stir for another 5 minutes on low and place in individual serving cups.

You can garnish this yummy delight with pistachios, coconut and a sprinkle of cinnamon. Place in the refrigerator when it cools and chill for at least 3 hours before serving.

Atayef Asafeer

Coming soon!

Atayef (Katayef)

Atayef 

If there is one dessert that brings the Ramadan spirit then Atayef (Qatayef) is it! This is the only dessert made in Ramadan. Atayef is a Middle Eastern dessert that is similar to a pancake batter. The batter is poured onto a hot iron skillet or a griddle with the same concept of making pancakes. The only difference though is that Atayef batter is cooked only on one side. Once the batter is cooked it can be filled with all kinds of fillings. Traditionally a cheese filling, walnut or coconut.  There is another smaller version of Atayef, what we refer to as Atayef Asafeeri. These are usually half filled with store bought canned cream or a homemade cream called isha. It is then dipped in ground pistachios and drizzled with sugar syrup.

Atayef

2 C Flour

1 C Semolia (smeed na3em)

1 Tablespoon yeast

1 Teaspoon sugar

1/4 Teaspoon baking powder

1/4 Teaspoon baking soda

1/4 Teaspoon mastic (arabic gum)

1/4 Teaspoon mahlab

3 Tablespoons of syrup (atter)

Pinch of salt

3 1/4 C Water

1. In a bow blend all of the ingredients in a bowl.

2. Pour the atayef batter into the blender and blend for 30 seconds.

3. Pour back into the bowl and cover for 20 minutes.

4. Heat the pan or griddle.

5. When the griddle is heated pour the atayef in circles, but do not flip them.  Atayef  is only cooked on one side.

6. When you see the batter dry up and cook you can take it off and let it cool.

7. Continue the same process until all of the batter is finished.

Knafe

Coming soon!

Belgium Waffles

Belgium Waffles

Belgium Waffles 

2 Eggs

2c Flour

1 3/4c Milk

1/2 Vegetable or corn oil

2 Tablespoon Sugar

4 Tablespoon Baking powder

1/4 Teaspoon Salt

1 Teaspoon Vanilla

Toppings

1. Preheat waffle iron. 

2. Beat eggs in large bowl with hand beater until fluffy. 

3. Beat in flour, milk, oil, sugar, baking powder, salt and vanilla, just until smooth.

4. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron and cook until golden brown.

5. Add toppings such as, syrup, berries, nuts, whipped cream and powdered sugar.

Pancakes

Pancakes

Pancakes

2 cups all-purpose flour

1/4 cup sugar 

2-1/4 tsp. baking powder 

1/2 tsp. baking soda 

1/2 tsp. salt  

2 eggs 

2 cups buttermilk 

 1/4 cup melted unsalted butter, plus some for frying

 1 cup blueberries, fresh or frozen (optional)  
 

Cooking Procedures: 
 
1. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Set aside. 
 
2. In a separate small bowl, beat the eggs with the buttermilk and melted butter. 
 
3. Combine wet ingredients to dry ingredients by whisking slowly just until combined into a lumpy batter, being very careful not to over mix (Over mixed batter will result in flat and heavy pancakes). 
 
4. Let the batter rest for 30 minutes to 1 hour for better results. 
 
5. Heat up a large nonstick frying pan on medium heat. Brush a little oil or butter in the pan. Wiping out the excess by paper towel to avoid burning the pancake and then turn heat down to medium-low.  
 
6. Spoon 1/3 cup of batter and pour evenly into the pan. Sprinkle the top with some of the blueberries (if using). Cook until little bubbles arise on surface of the pancake and flip. The pancake's edges lose their shine and become matted. Cook until the other side is lightly golden brown, about 2 to 3 minutes per side.  

Authentic Hummus

Hummus is a snap to make when you start with canned garbanzo beans. Add spices such as ground cumin or paprika to jazz it up, and serve with raw or roasted vegetables, pita, or chips. Or use it as a sandwich spread

Make sure to buy roasted, not raw, tahini. If you’re not sure which is which, check the label for roasted sesame seeds.

 The hummus can be refrigerated in an airtight container for up to 1 week.

       INGREDIENTS

• 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
• 1 medium garlic clove, peeled and smashed
• Juice of 1 medium lemon
• 1/4 cup roasted tahini
• 1/4 cup water, plus more as needed
• 1 tablespoon extra-virgin olive oil, plus more to serve
• Salt to taste

INSTRUCTIONS:

• Place beans, garlic, half of the lemon juice, tahini, water, olive oil, and a big pinch of salt in a food processor fitted with a blade attachment and process until smooth. If the hummus is too thick, pulse in more water, a tablespoon at a time, until the desired consistency is reached. Taste, adding more salt and lemon juice as needed. To serve, place in a bowl and drizzle with olive oil.