Pumpkin Kibbeh


    2.5 kg pumpkin or 3 Cups of pumpkin puree

    3 cups fine bulgur

    1 large onion, finely chopped

    1 teaspoon cayenne pepper

Eggplants Mutable


    4 large eggplants

    6 cloves garlic

    2 fresh green chile peppers

    1/2 cup tahini

   2 fresh lemon juice


   Olive oil


   1- Preheat oven to 400 degrees F. Lightly grease a medium baking sheet.

   2- Place eggplants on the baking sheet after you cut it a little with the fork. Bake in the preheated oven 30 minutes, or until soft.

  3-  Combine together garlic, basil and green chile peppers in a food processor.

   4-Take off eggplant skins and mix with garlic mixture in the food processor.

   5- Put the mixture in serving dish. With a fork, mash in tahini, lemon juice and salt.

   6- Garnish with fresh mint and olive oil.






•  3 tablespoons olive oil, divided

•  1½ to 2 lbs (680 to 910 g) red meat , trimmed of fat and cubed

•  Water, to cover the meat

•   2 beef bouillon cubes

•   1 bay leaf

Strawberry and Spinach Salad


    5 ounces baby Spinach

    1 cup sliced strawberries

    2 tablespoons white wine vinegar

    2 tablespoons finely chopped fresh basil leaves

Orange and almond cake


•        2 oranges, washed

•        250 g caster sugar, plus extra for dusting

•        6 eggs

•        250 g almond meal

•        1 tsp baking powder