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Baked Fish with Sumac and Oregano Spices


  • 3 lbs of fresh fish, preferably Red Snapper
  • 1 green pepper (bell pepper), finely chopped
  • 1 sweet red pepper, finely chopped
  • 1 garlic head, crushed
  • 2 lemons, juiced
  • 7 teaspoons ground thyme or oregano
  • 2 teaspoons ground cilantro (or dried cilantro flakes)
  • 7 teaspoons of quality sumac
  • 5 teaspoons olive oil
  • 1 teaspoon salt or to taste


  1. Rinse the fish with water then place in a baking tray and rub with a bit of salt and with about 2 teaspoons of ground thyme or oregano, place some cut lemons inside and bake for 20 minutes at 350F.
  2. Meanwhile, chop green and red peppers into small cubes, then mix crushed garlic with lemon juice, 5 teaspoons of ground thyme or oregano, the ground cilantro, the sumac, olive oil and salt to taste. This should yield a red paste that you would then mix with the chopped peppers.
  3. Once the fish is baked, and while still warm (watch out so you don't burn yourself) remove its bones and scales, pull its meat then place it in a baking tray and scoop the paste on top of it until it's all covered. You don't have to mix it, the paste will seep through naturally.
  4. Bake again for about 10 minutes at 350F so the paste infuses well into the meat then serve hot or cold along with a side of Fattoush or your preferred salad.

Butheina Al-Nounou

Simple Fruit Salad Recipe


  • 4 apples (different colors)
  • 6 tangerines
  • 4 medium mangos
  • 8 prunes
  • 20 strawberries
  • 1 lemon


  1. If fruits are not organic, soak them in water + vinegar for a few minutes then rinse them well. Or you can use vegetable wash as well.
  2. Juice 2 tangerines and put aside
  3. Juice 1 lemon and put aside
  4. Cut remaining fruits in small chunks of ⅔ of an inch and add to bowl
  5. Add juice from tangerine and lemon on top and mix well with clean hands
  6. Serve with a topping of fresh cream/whipped cream and some honey, or serve plain.

Butheina  Al-Nounou

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