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Asian Cabbage Salad

6 cups green cabbage, sliced in strips (about 1/2 large head of cabbage)
2 T sesame seeds, toasted
2 T peanuts (or more)

Dressing Ingredients:
2 T vinegar

1 T sesame oil
1 T honey
1/8 tsp. few drops of your favorite hot sauce)
1/8 tsp. grated ginger


Slice cabbage in strips about 3/8 inch wide, cutting strips in half crosswise is they are too long. Mix rice vinegar, sesame oil, honey, hot sauce and ginger in a small jar and shake to combine. (Can also whisk together in a bowl.) Toast sesame seeds about 1 minute in a small dry pan, until they start to be fragrant and slightly browned. Put cabbage strips into mixing bowl, toss well with dressing, arrange on individual serving plates and sprinkle with sesame seeds and peanuts.


Butheina Al-Nounou

Lentils with Lemon Juice

1 1/2 lbs. Black lentils, about 3 cups

2 Peeled, chopped potatoes

2 tablespoons Flour

6 Crushed garlic cloves

1/4 cup Chopped coriander

1/4 cup Lemon juice

dashes of Salt and pepper

Boil lentils in water for 15 minutes. Add over the potatoes and continue cooking till lentils are tender.

Fry garlic, coriander with tablespoon olive oil till slightly tender.

Mix flour with little water. Add to lentils with the garlic mixture.

Cook 30 minutes on medium heat. Before serving add lemon juice.

Serve hot or cold with pita bread as an appetizer.

Butheina Al-Nounou

Falafel recipe

1 cup dried (Chic Peas) Garbanzo Beans, soaked in water whole overnight

1 cup dried shelled beans, soaked overnight and drained

1/2 cup peeled and finely chopped yellow onions

3 cloves garlic, peeled and crushed

1 cup water

1/2 cup sesame seeds

1/2 cup flour

1/4 cup fine wheat soaked and cooked and broken.

1/4 cup finely chopped parsley

1/4 Tbs. salt

2 tsp. ground cumin

2 tsp. ground coriander

2 tsp. baking powder

1/2 tsp. cayenne pepper

1/4 tsp. freshly ground black pepper

Oil for deep-frying

Grind Beans (Chic peas) and beans with fine blade on your meat grinder. Add in all the remaining ingredients and let the mixture stand for 1 hour. Form into little patties 1/3 inch thick and 1-1/2 inches round. Or, you can form them into balls the size of walnuts. Deep-fry in oil until toasty brown and crunchy on the outside, about 4 minutes.

Butheina Al-Nounou

Chickpea Soup

2 cups dried chickpeas, picked over, washed, and drained

2 medium-sized onions, peeled, and chopped

2 medium-sized boiling potatoes, peeled, and cut into 1/2-inch dice

1 T. salt, or to taste

1/2 t. ground turmeric

1 t. ground cumin seeds

1 t. ground coriander seeds

1/8 t. cayenne pepper, or to taste

Freshly ground black pepper

2 T. lemon juice

Soak the chickpeas in 8 cups of water for 12 hours. Drain and rinse thoroughly. Put the chickpeas, onions, and 8 cups water into a large pot and bring to a boil. Cover partially, turn heat to low, and simmer gently for 1 hour. Add the potatoes, salt, turmeric, cumin, coriander, cayenne, and another 3/4 cup water. Bring to a boil. Cover and simmer on very low heat for another 1-1/2 hours. Stir a few times during this period. Check seasonings. Add the black pepper and lemon juice. Stir to mix.

Butheina Al-Nounou

Buckwheat pasta with potatoes


  • 300 g pasta(made usually with ⅓ Italian ‘00’ flour, ⅔ buckwheat flour)
  • 200 g waxy potatoes, peeled and cut into small cubes
  • 200 g chard, leaves only
  • salt and freshly ground black pepper
  • 80 g unsalted butter
  • 3 garlic cloves, sliced
  • 300 g cheese, cut into small cubes
  • 100 g parmesan, freshly grated


Preheat the oven to 220°C/Gas 7.

Put the pasta, potatoes and chard in a large saucepan and cover with lightly salted boiling water. Cook together until soft, about 14 minutes.

Meanwhile, melt the butter in a small frying pan and fry the garlic until cooked but not brown.

Drain the pasta, potatoes and chard and put in a large ovenproof dish. While still warm, mix in the cubes of cheese. Pour over the foaming butter and garlic and sprinkle over the Parmesan. Season to taste with salt and pepper, then mix together well.

Bake in the hot oven for 20 minutes. Serve hot.

Butheina Al-Nounou