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

Parmesan Garlic Roasted Potatoes


Potatoes Cut in to smaller size pieces

A few tablespoons of olive oil

2-3 cloves garlic, minced

1 to 2 Tablespoons fresh chopped parsley

Fresh grated Parmesan cheese

Salt and pepper, to taste


Preheat oven to 450 °F.  

Cut potatoes into cubes or wedges.  Bring a pot of water to a boil. 

Add the potatoes and cook for 3 to 6 minutes depending on size. 

While potatoes are cooking put oil in cast iron skillet or other heavy

pan and heat in oven.  


Drain the potatoes,  and place them back in the pot.  Put the pot back

on the burner and shake to dry the potatoes and to rough up their

surface. This is what gives roasted potatoes that perfect crust. 

Add the potatoes to the hot oil , toss to coat and roast turning once or twice. 

When potatoes are almost tender sprinkle with fresh

garlic and Parmesan, salt and pepper and continue roasting until

potatoes are tender.  Turn at least one more time for even browning.   

Just before serving, toss with fresh chopped parsley.

Butheina  Al-Nounou

Mashed Potatoes



4 large yukon potatoes (about 1 1/2 pounds)
3-4 tablespoons salted butter
OPTIONAL: few sprigs fresh chives, minced (or other fresh herb)


1. Peel the potatoes and cut each potato into 4 pieces. Place the potatoes in a steamer rack (or see notes above) and prop up in a large pot. Pour in 2" of water into a large pot, and bring to a simmer. Turn heat to medium-high and steam the potatoes for 20 minutes or until they pierce very easily with a paring knife. You might have to refill the steaming water in your pot (just keep an eye on the water level).

2. Let potatoes cool and process through a potato ricer.

3. Stir in the butter and season with salt. Taste and adjust with additional salt and/or butter if needed. If the mashed potatoes aren't quite creamy enough, add more butter. Sprinkle fresh minced chives on top.

Butheina Al-Nounou


Egyptian Mulukhiyah

To prepare mulukhiyah soup:

1.   Grind about 1/2 kg of molucheya leaves in either a food processor or hand grinder until the leaves almost resemble a green paste.

2.   Fry 4 or 5 large garlic “teeth” in olive oil, and add about a tablespoon of  chopped coriander, known to locals as “cusbara”.

3.  Have either a meat or chicken stock ready to use to mix the molucheya paste and other ingredients in.

4.  Add the beef or chicken soup stock with the other ingredients and add pieces of either boiled meat or chicken, and cook all the ingredients together in a pot on a low fire for 10 – 15 minutes. You can add other spices like black pepper, cumin, and salt to taste.

Mulukhiyah soup is best served hot with a lot of rice added. It takes a bit getting used to, but once you do, it’s easy to understand why this ancient dish was once a favorite of the Pharaohs. Vegetarians can make their own version of this soup, substituting vegetable soup for beef or chicken stock.

Butheina Al-Nounou 

Cardamom-Spiced coffee

(Yield:  2 servings) 


2 c hot water

3 – 5 TB medium-coarse ground coffee (depending on taste)

1 tsp unsweetened cocoa powder

1 tsp brown sugar or turbinado sugar

2 cardamom pods

Splash of milk (optional) 


Bring the water up to a boil; shut off the heat and let the water cool for 3 minutes.  The cardamom pods can be lightly crushed (using a mortar and pestle or the flat side of a large knife – similar to crushing garlic) or ground (using a coffee grinder, blender, etc.); grinding them will give the mocha a more intense cardamom flavor.  

Add the coffee to a French press and once the water cools, bloom the coffee grounds by adding just enough water to cover the coffee.  Now add the rest of the water, along with the cocoa, sugar, and cardamom, and stir 5 times.  

Butheina Al-Nounou