Namoura (Semolina Cake)


3 cups semolina

¾ cup desiccated (unsweetened, shredded) coconut, optional

¾ cup unsalted butter, melted and cooled

¾ cup sugar

1 ½ tsp. baking soda

1 cup plain yogurt

Whole blanched almonds or pistachios, to garnish

Falafel with Hummus


1. 1/2 pound dried chickpeas (1 generous cup; 225g)

2. 2 ounces picked fresh cilantro, parsley, or mint leaves, or preferably a mixture of all three (about 2 cups; 55g)

3. 6 scallions, white and pale green parts only, sliced (about 2 ounces; 55g)

4. 2 medium cloves garlic, minced (about 2 teaspoons; 10ml)

5. 1 teaspoon (about 4g) ground cumin

6. 1/2 teaspoon (about 2g) ground coriander seed

7. 2 teaspoons (about 10g) kosher salt, plus more for seasoning



   3 large bunch of parsley finely chopped

   2 spring onions finely chopped

   1 cup finely chopped fresh mint leaves

   1/4 cup burghul wheat, soaked and drained

    3 ripe and firm tomatoes, chopped

    Juice of half a lemon

    1/3 Cup Olive Oil


Kibbeh Labanieh


Meat balls (kibbeh)

• 200g Veal meat, finely ground

• 200g Bulgur wheat

• 1 Tsp salt

• 1/2 Tsp pepper

• 1/2 Tsp cinnamon powder

• 1 Tsp dried basil

• 1 Onion, minced

• 1 Onion, minced

Fattet Makdous (layered baby eggplant dish)

Ingredients (preparation of eggplant)

6 baby eggplants

2 tbsp olive oil

Salt & pepper to taste


• Take off the stems of eggplants and toss the eggplants in olive oil, salt and pepper. Saute on stove top for a few minutes then finish off the cooking of the eggplant in a 350 degree oven for about 50 minutes or so till tender.