Baked Garlic Chicken and Potatoes

Summary: A traditional garlic chicken dish from syria

Baked Garlic Chicken Ingredients (4 servings)

•             4 lbs of chicken legs/quarters/breasts

•             5 medium potatoes

•             20 cloves of garlic (or 1.5 heads)

•             1 cup of freshly squeezed lemon juice

•             4 table spoons of olive oil

•             salt to taste

•             A pinch of Syrian 7-spices

•             Vinegar (optional)

Baked Garlic Chicken Preparation Method

1.            Soak chicken in vinegar for 2 minutes (to help remove the “chicken” smell), rinse them well with cold water then dry them with paper towels.

2.            Make cuts in chicken in order to allow for garlic sauce to seep deep inside.

3.            Rub chicken with a table spoon or two of olive oil, a pinch of salt, and a pinch of Syrian7-spices 

4.            Peel potatoes then cut them in disks of about 1/2 inch, salt lightly.

5.            Place chicken on bottom of baking tray (preferably metal), place potatoes on top, and bake at 400F (medium heat) for about 40-50 minutes, or until the chicken is cooked.

6.            Meanwhile place the garlic cloves, 1/2 teaspoon of salt and 2-3 table spoons of olive oil in a blender/food processor and spin for 4-5 minutes, add the lemon juice and spin for another 4-5 minutes until you have a nice lemony-garlicky sauce.

7.            Once the chicken has baked, take the tray out of the oven and very carefully drain any excess liquids/fat/water that you see on the bottom.

8.            Pour the garlic sauce all over it while mixing it well with the potatoes, put back in the oven and broil for another 5-10 minutes until the potatoes turn reddish

9.            Serve warm.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 5 minute(s)

Number of servings (yield): 4.

   Butheina Alnounou

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Autumn Garden Stew



  •  4 pounds of stew beef, cut into cubes
  • 4-6 cups (total)of cubed potatoes, parsnips, turnips and/or rutabaga (any ratio)
  • 2 cups of carrot rounds
  • 3 cups of finely chopped onion
  • 4 cloves of garlic, crushed and minced


  • 8 cups of water
  • 1 tbsp of rubbed thyme
  • ½ tbsp. marjoram
  • 2 tbsp parsley
  • 2 MSG-free beef bouillon cubes (optional)


(This is a raw-packed food – the meat and vegetables will cook in the pressure canner and do not need to be cooked ahead of time)

  1. In a stockpot, combine the ingredients for your liquid and bring to a boil.
  2. Meanwhile, layer meat and vegetables into your sanitized  jars in the order listed above.
  3. Pour the hot liquid over the layered meat and vegetables.
  4. Lid your jars and process them in your p-canner for 90 minutes at 10 pounds of pressure.   Be sure to adjust for altitude.

Optional: when you are ready to serve your stew, add I tbsp. of flour to half a cup of water and whisk into a paste.  Stir this into your stew as you heat it up – this will make a thick, hearty gravy.


Butheina Alnounou

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Pistachio Baklawa Recipe

Enjoy the Middle Eastern Cuisine and learn how to make Pistachio Baklawa.

Serves: 12 persons

Preparation time : 30 minutes
Cooking time : 30 minutes


for the syrup:

2 cups sugar or 400 g

1 cup water or 250 ml

1 tablespoon lemon juice

for the baklawa:

15 sheets filo pastry, thawed if frozen

¾ cup butter or 150 g, melted

¼ cup caster sugar or 50 g

1 cup ground almonds or 100 g, mixed with the caster sugar

for the filling:

2½ cups pistachio nuts or 375 g

1 tablespoon blossom water

2 tablespoons rose water

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

3 slices toast bread, crust removed


To prepare the syrup:

In a small pot, dissolve sugar in water and bring to boil then simmer until it becomes a syrup. Stir in lemon juice and set aside to cool.

To prepare the filling:

Combine all ingredients for the filling in a blender; beat until well combined and set aside.

To prepare the baklawa:

Grease a 40cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat the same with 5 more sheets.

Carefully spoon the filling all over the pastry.

Place 1 sheet of filo pastry to cover the filling, brush with butter and sprinkle with a little of almond mixture.

Top with another sheet. Sprinkle with little almond mixture and repeat method with the remaining sheets.

Brush the surface with melted butter, then cut parallel lines through pastry and filling to get diamond shaped pieces.

Bake in a 185°C preheated hot oven for 25-30 minutes or until it becomes golden color.

Pour the cool syrup over the baklawa as soon as it comes out of the oven.

                                                                                                           Butheina Alnounou

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Green Wild Thyme Salad Recipe


Summary: Green Wild Thyme Makes a Very Healthy Salad! Thyme has many health benefits and an intense flavor.


•             1 bunch of green Wild Thyme

•             1 very small onion (yellow or white) finely chopped

•             1/3 bunch of green onions finely chopped

•             juice from 1 freshly squeezed lemon

•             2 teaspoons of quality olive oil

•             a dash of salt

Preparation Method

1.            Rinse then dry the wild thyme well.

2.            Hand pick its tiny green leaves, especially those at the top of the stems. Discard the stems.

3.            Finely chop the green and white onions.

4.            Mix it all with the freshly squeezed lemon juice, olive oil, a dash of salt and enjoy!

Preparation time: 10 minute(s)

note: we can put pieces of Syrian cheese on the surface of the salad.

                   Butheina Alnounou

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Green Beans and Olive Oil Saute – Loubieh Bi Zait.


Loubieh Ingredients (4 servings)

•             3 lbs of green beans

•             3 medium onions (yellow or white)

•             2/3rd cup of extra virgin olive oil

•             1 to 2 teaspoons of Syrian 7-spices

•             1/2 teaspoon of salt

Preparation Method

1.            Rinse the green beans well then cut off the stems (about 1/3rd of an inch from each side). You could break the stems away with your nails or with a knife.

2.            Finely chop the onions then saute them in olive oil in a deep pot on medium heat for about 15-20 minutes or until they start turning pinkish.

3.            At which time add the green beans, add the salt and half of the 7-spices, mix very well to make sure the olive oil and onions covers all the beans, cover the pot well, lower the heat and let simmer for 45-55 minutes while stirring and mixing every 5-10 minutes.

4.            Once cooked, the green beans will turn into a dark “olive” color. Add the remaining 7-spices at the end and mix well with the beans before serving.

5.            Serve hot or cold (taste much better) with pita bread and a side of veggies like radish, bell peppers or green onions.

Preparation time: 20 minute(s)|

Cooking time: 70 minute(s)

                                                                                                       Butheina Alnounou

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