Mozzarella Chicken Escalope


  • 4-6 small chicken breasts
  • 1 cup of seasoned bread crumbs
  • 1 tablespoon coriander leaves, finely chopped
  • 1 tablespoon of  Lemon zest
  • 50 g mozzarella cheese, shredded finely
  • 1 tsp of salt
  • 1 tsp of black pepper
  • ½ tsp of paprika
  • 2 eggs
  • 1 cups vegetable oil for frying


Wash and dry chicken breast. In a flat dish place bread crumbs with coriander, lemon zest , salt, black pepper, paprika and mozzarella and mix well.  In a separate bowl, beat eggs.  Dip chicken breast in eggs then in coating mixture and place them on a plate

Heat oil in a skillet or pan   to medium heat, fry chicken escalope for 4-5 minutes on each side until golden brown. ( depending of size of chicken breast).

Serve with salad, mashed potato or French fries

Butheina Al-Nounou

Meatless Kubbah


  • 3  cups #1 dark cracked wheat
  • 1 medium white onion, finely graded
  • 2-3 teaspoon salt (as desired)
  • 2 teaspoon of black pepper
  • 1 teaspoon of all spice
  • 3 tablespoon of ground cumin
  • 8 medium potatoes
  • ½ cup of olive oil
  • 5 cups of hot water
  • 3-4 tablespoon of olive oil for top.


  • 3 large onions, chopped
  • ¾ cup  chopped almonds
  • ¾ cup pine nuts
  • ¼ cup ground sumac
  • ½ cup of vegetable oil


  • Peel and cut potatoes in half, then wash and cook the potatoes until ready to be mashed.
  • Meanwhile in a large bowl add (washed and drain cracked wheat, salt, black pepper, all spice, and cumin), mix well and then add hot water and soak for at least 5 minutes.
  • Once the mixture is soaked add the olive oil and grated onion. With two hands take the mixture and mix between your palms until you get a smooth mixture (roughly 5 minutes).
  • Drain water from potatoes and add to the mixture then mash altogether with a potato masher until everything is mix well.  Taste and add extra seasoning for your liking.
  • Meanwhile in frying pan, fry  the 3 chopped onions until golden brown and, then, add the chopped almonds  and cook for another 1-2 minutes. Place in a plate and set aside. In the same pan, toast the pine nuts until light golden brown, immediately, remove from heat and place over the onion mixture and mix all together.
  • Grease baking tray with olive oil. Divide potato and crack wheat mixture into two portions; flatten half of the potatoes in the tray. Cover it with filling mixture (onions, pine nuts and almonds), and, then sprinkle the sumac powder over the filling mixture.
  •  Flatten the other half of the potato and creaked wheat on top. Score in diamond or square shape design through the      top.
  • Brush the top with olive oil (3-4 tablespoons)
  • Bake in 400 degrees oven until   brown (30-40) mintues. When cool, cut in diamond or square shape pieces to serve.
  • serve warm or cold with side salad or my favorite cucumber and yogurt salad.

Butheina Al-nounou


Finger dates


3 cups of four

1 large spoon of yeast

1 large spoon sugar

1 small spoon baking powder

¼ small spoon of salt

¼ small spoon of cinnamon

½ cup veggie oil

¾ cup of warm water


450 grams date paste

1 large spoon of butter

1 small spoon of cinnamon


1 large egg

¼ spoon small vanilla

¼ cup sesame seeds


  1. In a bowl of your food processor with the dough hook add 2 1/2 cups of flour, yeast, baking
    powder, salt, cinnamon, and mix well.
  2. Add the oil and water and mix until dough separates from walls. Then add the remaining flour and knead for 5
  3. Remove and rub with oil, then place in an oiled bowl and cover with plastic for 1 hour.
  4. Mix the filling ingredients until you get soft dough that you can shape into fingers.
  5. On a flat layer, roll out dough into any size you want (1-2 cm thickness) place filling,
    and roll over twice only. You can make one at a time or roll out a large sheet
    and use a knife to cut into you shapes.
  6. Place the fingers on a baking sheet.  Mix the upper
    layer ingredients (egg, vanilla) and brush the fingers, then sprinkle with the
    sesame seeds. Place in a warm place for 10 minutes.
  7. Preheat oven to 350 degrees. Baking for 10-20 until golden brown

Butheina Al-Nounou


Chocolate Chip Banana Cake




  • 4-large ripe bananas
  • 1-cup sour cream
  • 2- teaspoons pure vanilla extract
  • 4- large eggs, room temperature
  • 1 ½  cups  white sugar
  • 4- cups cake flour + 1 tablespoon for tray
  • 1 cup of dark chocolate chips
  • 1 cups of chopped pecans
  • 2- teaspoon baking powder
  • 2- teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 ¼ cup of unsalted butter, softened to room temperature


  1. Preheat oven to 350 degrees
  2. Spray with non-stick oil then sprinkle with 1 tablespoon of flour and pat until evenly coated.
  3. In the bowl of your food processor, place the bananas, sour cream, and vanilla extract. Process just until mixed and smooth. Add the eggs and process until combined.
  4. In the bowl combine the sugar, flour, baking powder, baking soda, salt, nutmeg  and ground cinnamon and mix well.
  5. Add the softened butter, along with half the banana mixture, and beat on low speed just until the dry ingredients are moistened.
  6.  Add the remaining banana mixture and half of the chocolate chips and beat on medium for 1 minute.
  7. Pour the batter into floured pan, smoothing the top. Then sprinkle with the pecans and rest of chocolate chips.
  8.  Bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  9. Remove from oven and set aside to completely cool.
  10. For garnish you can drizzle with chocolate syrup and extra pecans.

Butheina Al-nounou 

Biscotti’s with Pistachio, Almonds and Cranberries



  • 1 3/4 cups of all purpose flour
  • 2/3 cup of granulated white sugar
  • 2 large eggs
  • 1 tsp of lemon zest
  • 1 tsp of vanilla extract
  • 1 tsp of baking powder
  • ¼ salt
  • ½ cup of dried cranberries coarsely chopped
  • ¼ cup of coarsely chopped pistachios
  • ¼ cup coarsely chopped almonds
  • 1 cup of semi-sweet chocolate
  • 1 tsp of vegetable shortening
  • NOTE: you can substitute the cranberries for your favorite dried fruit (peaches, cherries, raisins) or change the recipe with any choice of nuts.


  • Preheat oven to 350
  • In an electric mixer, add eggs and sugar and beat on high for 4-5 minutes ( it should be thick and pale in color. Then beat in vanilla and lemon zest until combined.
  • In a bowl mix thoroughly flour, baking powder and salt. Then add to egg mixture and mix well.  Fold in cranberries, pistachios and almonds.  (You can use electric  mixer or kneed them yourself)
  • Transfer the dough onto a flat surface and divide the dough into 2 equal parts. Shape into logs about 20cm long and 3cm thick. Place the logs on a baking sheet about 5 cm apart. Lightly moist your hands in water if the dough is sticky to help you shape into logs.
  • Bake in oven for 20-25 minutes or until light golden brown and firm to the touch. Remove and let cool for 10-15 minutes.
  • Cut the cooled biscotti’s into 2 cm slices, on the diagonal and place back on the baking sheet. Then place back in oven for 5 minutes at 300 degrees.
  • Remove and cool completely.
  • Melt 1 cup of chopped semi-sweet or dark chocolate and 1 teaspoon of vegetable shortening in a small metal bowl placed over a saucepan of simmering hot water.
  • Line a sheet with parchment paper. Remove melted chocolate from heat and dip the bottom end of the biscotti’s into the melted chocolate. Place on parchment paper and cool in the fridge for ½ hour before serving with your favorite cup of coffee or tea.

Butheina Al-nounou