Syrian Barazeq ( Sesame cookies)


  • 2 ½ cups of plain flour
  • ¾ cup of white sugar
  • 1 tablespoon of baking powder
  • 1 teaspoon vanilla
  • ½ pistachio nuts, crushed
  • 1 cup unsalted butter at room temperature
  • Water ( AS NEEDED)
  • 1  ½ cup toasted sesame seeds
  • 1  cup pistachio nuts, crushed


Combine the flour, sugar, and baking powder then mix well. Add the melted butter and vanilla and mix with your hands until well combined.

Then add 1 tablespoon of water at a time until soft dough and keep aside for 10 minutes.

Make small balls with the dough. Press each ball gently to make a circle. Dip one side in the crushed pistachio, turn and dip the other side in the sesame seed press well here to hold the seeds in place.

Place them using a non-stick tray and bake at 300 degrees for 8 to 10 minutes or until golden in color

Remove and let cool before serving with coffee or tea.

Butheina Al-Nounou 

Melokhie (with chicken)


•           500g  of fresh or dry melokhia leaves

•           1 whole chicken, cleaned and cut into 6 pieces

•           1 cup of chopped onion

•           1 cup fresh coriander, finely chopped

•           1 cup of fresh garlic roughly chopped

•           1 tbsp of finely chopped green chili( seeded)-as desired

•           1 tsp of black pepper

•           ½ cup of lemon juice

•           1 tbsp of salt

•           ½  cup  of oil

•           1 cinnamon stick

•           1 bay leave

•           1 tsp of whole gloves

•           1 tsp of  whole cardamom

•           8 cups of water


•           In a pot, sear chicken in 1 tsp of oil skin side down, until golden brown. Place in cinnamon stick, bay leave, whole gloves and cardamom, then pour water  and cook on medium heat  for 1 hour  make stock for Melokhie

•           If using dry melokhia leaves, rehydrate in water for 20 minutes, then place into a large pot  with water ( 6-8 cups) and cook for 1 hour while constantly turning then drain water.  OR after rehydration remove access water completely and fry 1 cup at a time in 1 tbsp of oil for 10 minutes each patch.

•           If using fresh melohkia leaves wash and rinse then fry in small patches and place side

•           Once your done, using the same pot, sauté garlic, onions coriander and chili in 2 tbsp of oil for 5 minutes on medium heat, then mix in fried melokhia and lemon juice and cook for another 5 minutes..

•           Remove chicken from stock and set aside to cool, and then pour stock over melokhia making sure you remove all other stuff inside the stock.

•           Cover pot and cook over low heat for 1 hour or until melokhia is tender.  Remove and serve hot aside Lebanese rice and lemon wedges.

•           Remove skin and bones from chicken and garnish

Butheina  Al-Nounou


Green beans with meat


•           400 g. beef or lamb cut into small cubes

•           1 cup onins chopped

•           2 lb of fresh green beans (bite size pieces)

•           16 oz can of crushed tomato

•           1 tbsp of finely chopped garlic

•           2 tbsp of tomato paste

•           3 Tbsp. Olive oil

•           2 tsp of salt

•           1 tsp of black pepper

•           ½  tsp of red chili flakes

•           4 cups of water


•           Wash and cut green beans into bite size pieces roughly 2 inch long.

•           In a pot, heat oil and sauté meat until cooked. Add onions and garlic and cook for 1-2 minutes. Add green beans, salt, pepper and chili and mix well. Add tomato sauce and paste then pour water and mix well. Cook on medium heat for 20 minutes or until beans are tender.

•           Remove from heat and serve hot with rice.

Butheina  Al-Nounou


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