Biscotti’s with Pistachio, Almonds and Cranberries



  • 1 3/4 cups of all purpose flour
  • 2/3 cup of granulated white sugar
  • 2 large eggs
  • 1 tsp of lemon zest
  • 1 tsp of vanilla extract
  • 1 tsp of baking powder
  • ¼ salt
  • ½ cup of dried cranberries coarsely chopped
  • ¼ cup of coarsely chopped pistachios
  • ¼ cup coarsely chopped almonds
  • 1 cup of semi-sweet chocolate
  • 1 tsp of vegetable shortening
  • NOTE: you can substitute the cranberries for your favorite dried fruit (peaches, cherries, raisins) or change the recipe with any choice of nuts.


  • Preheat oven to 350
  • In an electric mixer, add eggs and sugar and beat on high for 4-5 minutes ( it should be thick and pale in color. Then beat in vanilla and lemon zest until combined.
  • In a bowl mix thoroughly flour, baking powder and salt. Then add to egg mixture and mix well.  Fold in cranberries, pistachios and almonds.  (You can use electric  mixer or kneed them yourself)
  • Transfer the dough onto a flat surface and divide the dough into 2 equal parts. Shape into logs about 20cm long and 3cm thick. Place the logs on a baking sheet about 5 cm apart. Lightly moist your hands in water if the dough is sticky to help you shape into logs.
  • Bake in oven for 20-25 minutes or until light golden brown and firm to the touch. Remove and let cool for 10-15 minutes.
  • Cut the cooled biscotti’s into 2 cm slices, on the diagonal and place back on the baking sheet. Then place back in oven for 5 minutes at 300 degrees.
  • Remove and cool completely.
  • Melt 1 cup of chopped semi-sweet or dark chocolate and 1 teaspoon of vegetable shortening in a small metal bowl placed over a saucepan of simmering hot water.
  • Line a sheet with parchment paper. Remove melted chocolate from heat and dip the bottom end of the biscotti’s into the melted chocolate. Place on parchment paper and cool in the fridge for ½ hour before serving with your favorite cup of coffee or tea.

Butheina Al-nounou


Shakreyah Recipe (yogurt with meat)


Preparation time : 25 minutes

Cooking time : 1 hour, 30 minutes
Serves: 6 persons


300 g lean beef, cut into large cubes
18 baby onions, peeled
4 cups low fat yoghurt or 1000 ml
2 cubes MAGGI Chicken Less Salt Bouillon, crumbled
1½ tablespoons corn flour
1 egg white, lightly beaten
1½ tablespoons olive oil
1½ tablespoons garlic, crushed
2 tablespoons fresh mint, chopped
2 tablespoons coriander leaves, chopped


Boil beef cubes and baby onion in two separate saucepans until they are cooked.

Meanwhile, combine low fat yogurt, the crumbled MAGGI Chicken Less Salt Bouillon cubes, corn flour and egg white in a separate saucepan and place over a medium heat with constant stirring until it boils. Remove and set aside.

Warm olive oil in a small pan-fry and sauté garlic until fragrant then add mint and coriander and stir for a seconds. Pour over the yogurt mix and stir.

Drain the cooked beef and baby onion and pour them over the yogurt mix. Stir and serve with steamed rice.


Butheina Alnounou

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Seafood Couscous Recipe

Enjoy the Middle Eastern Cuisine and learn how to make Seafood Couscous.

Active Time: 30 minutes
Total Time: 35 minutes


2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 clove garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon fennel seed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of crumbled saffron threads
1 cup no-salt-added diced tomatoes, with juice
1/4 cup vegetable broth
4 ounces bay scallops, tough muscle removed
4 ounces small shrimp, (41-50 per pound), peeled and deveined
1/2 cup whole-wheat couscous


Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds.

Stir in tomatoes and broth. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.

Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more. Stir in couscous. Cover, remove from heat and let stand for 5 minutes; fluff.

                                                                                                          Butheina Alnounou

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Salt and pepper chicken chops

Ingredients (serves 4)

  • 1 egg
  • 1 tablespoon soy sauce
  • 20 (1kg) chicken chops
  • 1 teaspoon cracked black pepper
  • 2 teaspoons sumac
  • 2 teaspoons sea salt flakes
  • 1/2 cup plain flour
  • olive oil cooking spray
  • chili sauce and salad leaves, to serve


  1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
  2. Combine egg and soy sauce in a large bowl. Add chicken. Toss to coat.
  3. Combine pepper, sumac, salt and flour in a large bowl. Remove chicken from egg mixture. Add to pepper mixture. Toss to coat. Transfer to prepared tray. Spray with oil.
  4. Roast chicken, turning once, for 25 to 30 minutes or until golden and cooked through. Serve with chili sauce and salad leaves.

                                                                                       Butheina Alnounou

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Cake with fruit

  • 1 package yellow cake mix (regular size)
  • 3/4 cup water
  • 1/2 cup orange juice
  • 1/2 cup egg substitute
  • 1 egg, lightly beaten
  • 2 tablespoons canola oil
  • 1/2 teaspoon grated orange peel
  • 3/4 cup (6 ounces) orange-cream yogurt
  • 2 cups reduced-fat whipped topping
  • 1 cup diced fresh strawberries, patted dry
  • 1 cup canned unsweetened pineapple tidbits, drained and patted dry


  • Coat two 9-in. round baking pans with cooking spray; line with waxed paper. Coat waxed paper with cooking spray; set aside. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat for 2 minutes. Fold in orange peel.
  • Pour into prepared pans. Bake at 350° for 18-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  • In a large bowl, combine yogurt and whipped topping. In another bowl, combine strawberries and pineapple.
  • Place one cake layer on a serving plate. Spread with half of the yogurt mixture; top with half of the fruit mixture. Top with second cake layer. Spread remaining yogurt mixture over top of cake; sprinkle with remaining fruit. Store in the refrigerator. 

Butheina Al-Nounou