Creamy Potato Salad


5 large potatoes

3 eggs (hard boiled and diced)

1 ½ cups mayonnaise

2 green onions, thinly sliced

¼ cup of diced pickles

3 stalks celery, thinly diced

½ cup of diced red bell pepper

2 tsp salt

1 tsp black pepper


Peel and cut potatoes into desired shape. Add potatoes to a large pot of water with a tsp of salt and cook for 15 to 20 minutes, or until tender but still firm. Drain and cool.

 In a large bowl, combine cooled potatoes and diced eggs, mayonnaise, green onion, red pepper, and celery. Season with salt and pepper, and then mix well. Cover, and refrigerate for several hours or overnight.

Butheina Al-nounou


Cherry Cheese Cake



1/3 cup unsalted butter, melted
2 cups graham cracker crumbs


1 cup granulated sugar
4 eight ounce packages cream cheese, room temperature
1/2 cup heavy cream
4 eggs
1/4 cup all-purpose flour
1 cup sour cream
1 tsp vanilla


Preheat oven to 350F. Grease sides of a spring-form pan.  In a large bowl, mix butter and graham cracker crumbs until well blended. Press into bottom of pan and freeze.

beat sugar and cream cheese on medium-high speed for 3 minutes until light and fluffy, blend in cream. Add eggs, one at a time, mixing well( 30 seconds) after each egg is added. Mix in sour cream, flour and vanilla until smooth. Pour the filling batter over the crust.

Bake for one hour in preheated oven. Turn oven off and let cake cool in oven for about 5 hours.   Refrigerate for at least 5-7 hours before serving.

  • Cherry sauce for topping ( or your favorite toppings)

Butheina Alnounou


Basic dough (Ajeen)

Ingredients needed:

 5 cups) plain flour
2 teaspoons of dry yeast

1 1/-2 cups water
1/2 cup olive oil
1/2 cup vegetable oil
2 tbs salt
2 tbs sugar 


In an electric mixer fitted with a dough hook, or in a food processor. Sift flour salt and sugar,  then add yeast and mix. While on meduim to high speed add  gradually add in the water, olive oil and corn oil. (if the dough is two stiff a little water). 

 Once a ball forms, remove onto a floured working surface until it is smooth. ( this can be done the old method by kneading by hands.

Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6-8 hours.

Remove cloth, and shape into small round balls for making pastry, pizza, etc.

Butheina Al-nounou


Baked Kofta


  • 500g lean ground beef
  • ½ cup grated  onion
  • 1 cup finely chopped fresh parsley
  • 4 medium size potatoes, peeled and slice
  • 4 tomatoes cut in wedges
  • 2 medium onions roughly chopped
  • 3 cup of tomato sauce OR  crushed tomato
  • 2 cups of water
  • 1 tsp of black pepper
  • ½ cup oil for frying or baking
  • 1 tsp of all spice
  • 3 tsp of salt
  • 1 tsp of red pepper flakes


  • In a large bowl combine beef, grated onion, parsley black pepper, all spice, half the salt( 1 ½ tsp) and pepper flakes  and knead thoroughly with your hands until all ingredients are well combined.
  • Divided mixture into equal size and shape into small patties or fingers.  Place on an oven tray and bake for 15 minutes at 350 degrees or fry in pan until meat is cooked.
  • Remove meat from tray and arrange into a deep dish .  On top of meat patties layer the chopped onions, tomato wedges, and sliced potatoes.
  • In a bowl, mix the tomato sauce, water and remaining salt and pour evenly over the dish.  Cover with foil and place in oven for 30 minutes or until potatoes are fork tender.
  • Serve hot aside rice

Butheina  Al-Nounou


Mozzarella Chicken Escalope


  • 4-6 small chicken breasts
  • 1 cup of seasoned bread crumbs
  • 1 tablespoon coriander leaves, finely chopped
  • 1 tablespoon of  Lemon zest
  • 50 g mozzarella cheese, shredded finely
  • 1 tsp of salt
  • 1 tsp of black pepper
  • ½ tsp of paprika
  • 2 eggs
  • 1 cups vegetable oil for frying


Wash and dry chicken breast. In a flat dish place bread crumbs with coriander, lemon zest , salt, black pepper, paprika and mozzarella and mix well.  In a separate bowl, beat eggs.  Dip chicken breast in eggs then in coating mixture and place them on a plate

Heat oil in a skillet or pan   to medium heat, fry chicken escalope for 4-5 minutes on each side until golden brown. ( depending of size of chicken breast).

Serve with salad, mashed potato or French fries

Butheina Al-Nounou