Bread with Meat

Dough :

4 cups flour

3 tablespoons vegetable oil

1 tablespoon yeast

3 eggs

1/2 teaspoon powdered bread spices (black pepper & cumin)

Stuffing :

3/4 pound ground beef

2 black peppercorns

2 onions (finely chopped)

3 tablespoons corn oil (to grease tray)

1/2 bundle leeks

1 tablespoon seeds (for decoration)

6 tablespoons sesame cream (Tahini)

2 teaspoons salt

Dissolve yeast in half a cup of warm water and set aside to soften. Put flour in a large bowl, make a well in center and add eggs, oil, yeast, salt and bread spices. Mix well, adding the water a little at a time until you have a firm dough. Grease a large tray with oil. Put dough on tray and cover with a damp cloth. Place dough in a warm place for at least two hours. In a saucepan put ground beef, onion and salt. Place over medium heat, stirring until meat is cooked. Set aside until cool. Finely chop leeks and wash several times through a strainer. Spread leeks on paper towel to absorb excess water. Add leeks to ground meat. Mix sesame cream with vinegar, a little water and black pepper. When you have a smooth paste add to leek and meat mixture, mixing thoroughly. When dough has risen, roll out into circular shape of medium thickness, spread the meat mixture over the dough leaving edge uncovered. Sprinkle with seeds, and place in a 350-degree oven for half an hour or until bread is baked.

Butheina Al-Nounou

Baba Ghannouj (Eggplant Dip)

1 large round eggplant (aubergine)

2 or 3 cloves of garlic

60 milliliters (3 oz., 4 Tbs.) tahina

60 milliliters (2 oz., 4 Tbs.) lemon juice

salt, red pepper

olive oil

chopped parsley

slices of red bell pepper to garnish

Cook the eggplant in a hot oven or on a fork over the flame of a gas stove. When it is well cooked through and the skin is blackened, douse with cold water, peel and chop into small pieces. Mash two or three cloves of garlic to a paste with about the same volume of salt. Add eggplant, mash to a smooth consistency and blend the tahina and lemon juice to make the Arab version of this dish; omit the tahina for the Turkish version. Serve in a bowl with little olive oil on top and garnish chopped parsley, red pepper slices and a dusting of red pepper. Serve five.

Butheina Al-Nounou

Artichoke Casserole

10 Fresh artichokes

1/2 lb. Ground lean veal meat

1/4 cup Chopped onions

3 tablespoons Pine nuts

Lemon juice

Salt, pepper and cinnamon

Vegetable oil

Take out all the thick leaves around the artichoke. Cut the top horizontally, cut the base too. With a tablespoon remove the hairy center, making a well in the center.

Do the same thing with the rest, putting them in a pan filled with water and 1/4 cup lemon juice when you finish each one, in order to preserve its color.

With one tablespoon butter, stir the meat, onions and pine nuts till brown. Add the seasoning.

Fry the drained artichoke with 5 tablespoons vegetable oil till slightly brown. Drain.

Arrange in pan, pour in it a cup of water and 1/4 cup lemon juice. Adjust the seasoning.

Bake in a 350 degree oven for 30 minutes till they are tender. Serve with rice and green mixed salad.


Butheina Al-Nounou

Baked Kabab Bahraini

  • 1/2 cup chickpea/gram/garbanzo flour (in Gulf countries this is labeled explicitly as Kabab flour)
  •  1/4 cup water
  • 1/2 red onion – finely chopped
  • 1 small tomato – finely diced
  • 1 green chilli pepper – very finely chopped (I have a low threshold for spicy things so I used half)
  • 1/2 tsp garlic powder
  • 2 tsp cumin powder
  • sea salt/black pepper to taste
  • 1 tbsp coconut oil (or cooking oil of choice)

Mix all dry ingredients and add water and whisk to create a batter-y consistency, add it in a little at a time till you get a batter that’s not too runny.

Grease a baking pan with the coconut oil and add the batter in tablespoon increments.

Bake under the gril,  for about 5 minutes or until edges are brown and crispy.

Flip and bake for an additional 2 minutes (but careful not to burn!)

Butheina Al-nounou

Roasted Garlic-Potato Soup


- 5 whole garlic heads

- 2 bacon slices, diced

-  1 cup diced onion

- 1 cup diced carrot 

-  2 garlic cloves, minced

- 6 cups diced baking potato (about 2 pounds)

-  4 cups low-salt chicken broth 

-  1/2 teaspoon salt

-  1/4 teaspoon pepper

-  1 bay leaf

-  1 cup 2% low-fat milk

-1/4 cup chopped fresh parsley


  1. Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350° for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/4 cup of garlic pulp; discard the skins.
  2. Cook bacon in a large saucepan over medium-high heat until crisp. Add onion, carrot, and minced garlic, and sauté 5 minutes. Add potato, broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove bay leaf.
  3. Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process until smooth. Return purée to pan; stir in milk, and cook over low heat until thoroughly heated. Remove from heat, and stir in chopped parsley.

   Butheina Al-Nounou