Stuffed Zuchini in Tomato Sauce


18 small Meat and Rice Stuffing
4 cups Meat and Rice Stuffing
2 medium onions, chopped finely
4-5 tablespoons ghee substitute
2-4 cloves garlic
2 tomatoes, sliced
1 ½ teaspoons salt
2 tablespoons tomato paste or 14 ½ oz (1 x 455g) can tomatoes
4 cups water
1 teaspoon dried mint

Wash the zucchini and cut off the tops, just below the stems. Scoop put the pulp being careful not to break the skin: the other end must remain closed.
Rinse and drain the hollow zucchini. Three-quarters fill each one with stuffing, allowing for rice expansion.

Lightly brown the onions in the ghee using the saucepan in which the zucchini are to be cooking. Add the garlic and sliced tomatoes to the onions and ghee, covering the bottom of the saucepan evenly. Place the zucchini over the tomatoes, in closely packed rows and layers, sprinkling salt between each layer.

Mix the tomato paste or soup with the water and pour over the zucchini. Sprinkle with mint.

Turn a heatproof dinner plate upside-down over the zucchini to keep them in place and keep in the steam. Cover the saucepan.

Bring to the boil, turn down the heat and simmer very slowly until the zucchini shells are tender and the filling cooked – approx 1 – 1 ½ hours.

When cooked, keep the zucchini covered and allow cooling in the juice. Reheat before serving.

To serve, drain the juice from the saucepan into another container. Gently place the zucchini on a platter and pour the juice over the top. Serve as a complete meal with side salad and bread.

For a richer flavor, some bones and a few pieces of stewing meat may be browned with the onions and left in the bottom of the saucepan to cook with the zucchini.

The zucchini may be replaced by eggplant of the same size. This dish is called Batinjaan Mihshi.

Butheina Al-Nounou

Tasty cookie


  • ½ cup of oil (I use coconut oil)
  • ½ cup apple sauce
  • 1 teaspoon vanilla
  • 1 cup brown sugar
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup of  butterscotch chips


  1. Preheat oven to 350 degrees F.
  2. Mix together oil, apple sauce, sugar and vanilla.
  3. Stir in flour, baking powder, and salt until well combined.
  4. Pour/scoop batter into a well-greased pan and Spread it with a spatula.
  5. Sprinkle butterscotch chips on top of the batter, covering evenly.
  6. Bake  for 25-30 minutes, until the top feels firm when gently pressed.
  7. Cut into squares and remove from the pan to a cooling rack.



Butheina Al-Nounou

Vegetable stew



1 lb. cubed lamb or beef stew meat
1 onion, sliced
1 c. diced carrots
1 c. sliced peppers (red or green)
1 c. squash (yellow or green), cubed
1 c. cubed eggplant
3 med. potatoes
1 (28 oz.) can whole tomatoes
1 (13 oz.) can V-8 vegetable juice
1 tsp. Syrian pepper
1 tsp. salt


Mix together meat, onion, carrots, green pepper with Syrian pepper and salt. Place in shallow pan, cover with sliced potatoes, squash and eggplant. Pour whole tomatoes and V-8 juice over ingredients. Cover with foil. Cook in 350 degree oven until cooked, approximately 1 hour.


Butheina Al-Nounou

Grilled Fish


700 g white fish fillets, skinned and minced
1 small onion or 70 g, chopped
½ cup fresh parsley or 40 g, chopped
¼ teaspoon ground black pepper
1 tablespoon olive oil
For the spicy sauce:

1 small onion or 70 g, sliced
2 cloves garlic, round slices
3 tablespoons coriander leaves, chopped
1 medium green bell pepper or 150 g, sliced
¼ teaspoon white ground pepper
¼ teaspoon ground cinnamon
¼ teaspoon chili powder
¼ teaspoon ground cumin
100 g mushrooms, cleaned and cut into quarters
1 medium tomato or 150 g, diced
1 sachet MAGGI® Bolognaise Mix
3 cups water or 750 ml


Put minced fish in a bowl and mix with onions, parsley and black pepper powder.

Divide the mixture into 12 equal portions and shape them into finger shape using your hands. Grill the fish finger with olive oil on medium heat for 5-6 minutes from all sides until is cooked. Set aside.

In a saucepan combine onion, garlic, coriander, green capsicum, spices, mushrooms, tomatoes, MAGGI® Bolognaise Mix and water. Cook over medium heat till boiling then simmer on low heat for 10 minutes.

Gently add cooked fish kofta fingers to the sauce. Simmer on low heat for another 5 minutes then serve.

Butheina Al-Nounou

Eggplant with peppers


2 eggplants
1 large onion
2 red bell pepper
2 green peppers
2 zucchinis
1/4 cup olive oil
salt and pepper to taste


Prepare grill or 400 degree oven.

Cut eggplant into large pieces. Remove peel from onions and quarter. Slice and deseed bell peppers. Slice zucchini into 1/4 inch slices.

Place vegetables onto a large sheet of aluminum foil. Sprinkle with olive oil, salt, and pepper. Cover tightly with aluminum foil.

Grill for 15-20 minutes, or until vegetables are tender,  yet a little crisp. Or bake in a 400 degree oven for 30 minutes.