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Chopped vegetable salad


  • 2 cups cucumber, chopped
  • 1 cup chopped red bell pepper
  • 1 cup chopped yellow bell pepper
  • 1 cup chopped plum tomato
  • 1/2 cup chopped green onions
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon Dijon mustard
  • 1/8 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 6 red leaf lettuce leaves (optional)


  1. Combine first 5 ingredients in a large bowl. Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a small bowl; stir well with a whisk. Pour dressing over vegetables; toss gently to coat. Serve salad on lettuce leaves, if desired.

  Butheina Al-Nounou

Chicken with Taouk spices



  • 4 Chicken fillet pieces (Medium size) cut to cubes or strips
  • 2 cups of plain yogurt
  • 4 garlic cloves minced
  • 1 tsp of all spice
  • 1 tsp of whole cardamom
  • 1 bay leaf
  • 2 tbsp of oil
  • 1 tbsp of paprika
  • 1 tsp of salt
  • 1 tsp of  black pepper


  • Cut chicken into desired shape and place in a bowl.  In a small bowl combine all the ingredients and mix thoroughly then add to chicken. Cover with plastic wrap and let set in the fridge for at least 4 hours.
  • When ready, place chicken in an oven tray and cook for 30-40 minutes at 350 degree or until chicken is done.
  • Remove and serve as is, or on pita bread with garlic sauce and  your favorite vegetable garnish

Butheina Alnounou

Chicken king recipe


1 C. tablespoons (15 g) margarine without salt
1 cup (250 ml) sliced mushrooms
1 medium green bell pepper, chopped
2 C. table (16 g) flour
2 cups (500 ml) chicken broth without salt
1 / 2 cup (125 ml) milk
2 cup (500 ml) of cooked chicken, minced
1 sweet red pepper, chopped
2 C. table (30 g) finely chopped parsley


In a large skillet, melt margarine over medium heat.

Add mushrooms and green pepper. Saute until they are tender, about 5 minutes.

Add flour and cook, stirring constantly for 1 minute.

Add the broth and milk, stirring.

Simmer over low heat, stirring occasionally, until sauce thickens slightly, about 5 minutes.

Add chicken to skillet. Stir until well heated, about 3 minutes. Add the peppers and parsley.

Butheina Al-nounou

Brownie Thins


6 tablespoons (3/4 stick) unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
1/2 cup sugar
1 large egg
3 tablespoons plus 1 teaspoon all purpose flour
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch of coarse kosher salt
Nonstick vegetable oil spray
1/4 cup chopped pistachios

Position rack in lowest third of oven; preheat to 350°F. Butter 2 baking sheets. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high power, until almost completely melted, about 1 minute. Whisk until smooth. Add sugar and egg; whisk until smooth, about 1 minute. Add flour, both extracts, and salt; stir just to blend. Let batter stand 10 minutes.

Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart (12 per sheet). Spray sheet of plastic wrap lightly with nonstick spray. Place, sprayed side down, over cookies. Using fingers, press each mound into 2 1/2- to 2 3/4-inch round. Remove plastic wrap. Sprinkle pistachios over rounds. Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack; cool completely.

Butheina Alnounou 

baked kafta


  • 500g lean ground beef
  • ½ cup grated  onion
  • 1 cup finely chopped fresh parsley
  • 4 medium size potatoes, peeled and slice
  • 4 tomatoes cut in wedges
  • 2 medium onions roughly chopped
  • 3 cup of tomato sauce or  crushed tomato
  • 2 cups of water
  • 1 tsp of black pepper
  • ½ cup oil for frying or baking
  • 1 tsp of all spice
  • 3 tsp of salt
  • 1 tsp of red pepper flakes


  • In a large bowl combine beef, grated onion, parsley black pepper, all spice, half the salt( 1 ½ tsp) and pepper flakes  and knead thoroughly with your hands until all ingredients are well combined.
  • Divided mixture into equal size and shape into small patties or fingers.  Place on an oven tray and bake for 15 minutes at 350 degrees or fry in pan until meat is cooked.
  • Remove meat from tray and arrange into a deep dish (8X11).  On top of meat patties layer the chopped onions, tomato wedges, and sliced potatoes.
  • In a bowl, mix the tomato sauce, water and remaining salt and pour evenly over the dish.  Cover with foil and place in oven for 30 minutes or until potatoes are fork tender.
  • Serve hot aside rice

  Butheina Alnounou