Browned Butter Cardamom Tea Cookies


•           1 cup butter

•           ¾ cup sugar

•           1 egg yolk

•           1 tablespoon vanilla

•           ½ teaspoon ground cardamom

•           2 cups all-purpose flour

•           1 cup powdered sugar


1.         Melt butter in saucepan over medium heat, constantly stirring until butter just starts to turn golden brown and gets foamy and bubbly – about 4 minutes. Immediately remove from heat, transfer to a bowl and cool in refrigerator for about 30 minutes.

2.         Pre-heat oven to 350°F.

3.         Combine cooled browned butter and sugar and beat at medium speed until smooth.

4.         Add egg yolk, vanilla and cardamom, and continue beating until combined.

5.         On low speed, gradually add flour until mixture is no longer crumbly and forms a dough.

6.         Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until cookies puff and start to turn light golden brown, and small cracks form on the surface.

7.         Immediately remove from cookie sheets. Cool 1 minute. Roll cookies in powdered sugar while warm and again when completely cooled. Store between sheets of waxed paper in loosely covered container.

     Butheina Alnounou

Beef Curry with Chickpeas


Serves 4

Curry tastes better once it’s stood for a while, so make this lovely sweet curry the day before to allow the flavors to develop nicely. If you like a bit more of a kick, increase the curry powder to taste.


1.5kg stewing beef, cubed
Salt and freshly ground black pepper.
80ml flour
60ml oil
1 large onion, coarsely chopped
2 garlic cloves, finely chopped
15ml medium curry powder
300ml beef stock
1 tin (410g) Chopped Peeled Tomatoes
30ml chutney
250g butternut, cubed
1 tin (410g) boiled Chickpeas, drained
150g baby potatoes, cooked


Season the meat with salt and pepper and roll each piece in the flour. Heat the oil in a saucepan and fry the meat until golden brown. Remove from the saucepan. Heat the remaining oil and fry the onion, garlic, curry powder and boiled potato for several minutes. Add the meat to the saucepan and add the stock, chopped tomatoes and chutney. Bring to the boil, reduce the heat and simmer for an hour-and-a-half. Add the butter and simmer until done. Add the remaining ingredients and simmer for several more minutes. Season to taste and serve with rice.

Butheina Alnounou


Baked Chicken Recipe

  • Prep time: 5 minutes
  • Cook time: 50 minutes


  • 3 to 4 lb chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings) excluding the back
  • Olive oil
  • Salt and freshly ground pepper
  • 1/2 cup of chicken stock for the gravy


1 Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan so the largest pieces are in the center (the breasts) and there is a little room between pieces so they aren't crowded in the pan.

2 Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F and the thighs 170°. If your chicken pieces aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.

3 Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate.  Tent with aluminum foil and let rest for 5 to 10 minutes before serving.

4 To make gravy for the chicken, take the roasting pan with its drippings and place on a medium setting on the stovetop. Use a metal spatula to scrape up the drippings stuck to the bottom of the pan. Add a half of chicken stock to the pan to help deglaze the drippings from the pan.
Pour the stock and dripping mixture into a small saucepan and heat on medium high to reduce to desired thickness.

*While the chicken pieces are baking, if you bought a whole chicken that was then cut into pieces, you may have the back, the neck, and some gizzard pieces to use for making chicken stock. You can chop up the back a little, put it and the neck and gizzards (not the liver) into a small saucepan, barely cover with water, bring to a simmer, cook while the chicken is cooking. When the chicken in the oven is done cooking, use the stock from simmering the extra pieces to make the gravy.

Serve with steamed rice, mashed potatoes, or Egyptian rice.

Yield: Serves 4.

Pizza Recipe

4 servings Prep: 25 mins Grill: 10 mins




5 ounces ground lamb

1/2 red onion, chopped

2 teaspoons hot paprika

Salt and pepper

1 tablespoons chili sauce

1 lemon, finely zest and cut into 4 wedges

1 pound store-bought pizza dough, shaped into 4 disks

1 tomato, thinly sliced

1/3 cup chopped parsley




In a medium bowl, combine the lamb, one-third of the onion, 1 tsp. each paprika and salt and 1/2 tsp. pepper. Form the mixture into a patty.

Preheat a grill to medium. In a small bowl, combine the chili sauce, lemon zest and the remaining 1 tsp. paprika. Drizzle the seasoned oil on a baking sheet; turn the dough disks in the oil. Press each disk into a 6-inch round.

Place the lamb patty on the grill and cook, turning once, for 5 minutes. Meanwhile, place the dough on the grill, cover and cook until it bubbles on top and grill marks appear underneath, about 3 minutes. Flip the crusts and, working quickly, top with the tomato slices and remaining onion. Cover and cook until baked through, about 3 minutes.

Finely chop the grilled lamb and sprinkle on the pizzas; top with the parsley. Serve with the lemon wedges.


Tip Press dried oregano into the dough before grilling to add flavor.

                                                                                                            Butheina Alnounou

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Dried Mint Omelet.

Summary: A simple yet very delicious traditional omelet.

Omelet Ingredients (3-4 servings)

•             9 Eggs

•             3 teaspoons of dried mint powder

•             A pinch of Salt

•             3-4 table spoons of Olive Oil

Preparation Method

1.            In a bowl, whisk the eggs, salt and dried mint powder well.

2.            Drizzle a bit of olive oil in a frying pan over medium/low heat.

3.            Pour the equivalent of 3 eggs at a time in the frying pan for 3 minutes then turn the omelet over to the other side using a spachula for another 3-4 minutes.

Preparation time: 5 minute(s)

Cooking time: 6 minute(s)

                                                                                                       Butheina Alnounou

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