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Kufta with sesame sauce or tahini.

Kufta is a recipe for meatballs that can be made with vegetables and meat or separately.

This is the best Kufta recipe for Beef or Lamb meatballs with vegetables served with sesame sauce or tahini. Enjoy!


1/2 KG fine ground meat (Beef or Lamb)

1/2 cup parsley

2 medium onions (diced)

Salt to taste, Black Pepper and Allspice

1/4 cup cooking oil

1/3 cup sesame paste (tahina)

1/3 cup lemon juice

1/3 cup water


Mix the meat with fine cut parsley and diced onions.

Add your seasoning- Salt, Black pepper and Allspice.

Shape into Kababs, (the size of a small egg) and place into a large pan.

Add cooking oil and lightly fry the Kufta on the stove top to hold its shape.

Preparing the Tahini sauce:

Mix tahina and lemon juice together well until it forms a smooth paste.

Slowly add the water while stirring to keep the mixture smooth.

Pour sauce over kofta.

Cook on the stove top covered at a low-medium heat until the water has boiled away to form a semi-thick sauce in the bottom of the pan (about 30 Minutes).

Brown the top under the broiler.

Serve with Pita bread or white rice on the side.

          Butheina Alnounou                                                                                   This email address is being protected from spambots. You need JavaScript enabled to view it.

Chicken Fatteh


 1 large Arabic pita bread

1 whole chicken cut up into four pieces. You may use only breast meat.

1 small onion or 100g cut cubes. You may add some MAGGI cubes if you like.

1 tablespoon cardamom

1 cup cooked white rice. preferably Egyptian rice.

For the yogurt sauce:

2 cups yogurt-You may use low fat yogurt.

4 minced garlic cloves

Optional for garnish:

toasted pine seeds, and/or almonds

1 tablespoon parsley


 Toast the Arabic bread, cut into small pieces, toasted. place in a large serving deep dish.

Seal chicken with little oil from all sides. Add water, bring to boil and skim froth as it appears, add onion, salt and cardamom. Cook for 50 minutes, or until chicken is falling off of the bones.

Remove meat pieces from bones and set aside. Reserve the chicken stock. 

Add lemon juice and minced garlic to the bread. Pour some of the chicken stock over the toasted bread. Spoon the rice over the bread, if needed, add more broth. combine all ingredients for the yogurt and pour over the rice, then place the chicken meat pieces over the yogurt.

Garnish with toasted nuts and sprinkle parsley over. Serve immediately.


 Butheina Alnounou                                                                                                        This email address is being protected from spambots. You need JavaScript enabled to view it.

Chicken Shawarma

Prep time: 25 mins

Cook time: 15 mins

Total time: 40 mins

Serves: 8

Learn How to Make a Delicious Chicken Shawarma Recipe at Home Using Your Grill.


•             2.5 lbs of thinly cut skinless boneless chicken breast

•             1/2 cup of lemon juice

•             2 tablespoons of tomato sauce

•             4 tablespoons of plain yogurt

•             3 tablespoons of white vinegar

•             1 head of garlic, crushed

•             2 tablespoons of olive oil

•             1 to 1.5 teaspoons of salt (or to taste)

•             1/2 of crushed/powder oregano (or thyme)

•             1 teaspoon of paprika

•             1/2 teaspoon of ginger powder (optional)

•             A pinch of nutmeg powder

Preparation Method

1.            Rinse the boneless chicken breasts with fresh cold water then cut horizontally into thinner cuts of about 1/2 inch (each breast could possibly be split into 2 slices depending on thickness).

2.            Mix all ingredients in a blender, add to a bowl and mix well with the chicken, cover and let marinate in the fridge overnight.

3.            When ready, grill the marinated chicken using a grill for about 15 minutes on medium heat. You can also cook the chicken on a BBQ grill if so you wish.

4.            Once cooked, shred the chicken thinly as and it’s now ready to be wrapped into a Shawarma Sandwich. Spread the chicken shreds along the diameter of a pita bread, spread a bit of Garlic paste, add some salty cucumber pickles, some fries, and some grilled tomatoes, roll and enjoy.

Notes and Tips

Try marinating a mix of 75% chicken breast and 25% skinless boneless chicken thighs. The fat in the thighs gives the chicken a nice kick when grilled.

Add grilled tomatoes in the sandwich instead of raw tomatoes Some restaurants add fries in the sandwich, others add a cabbage/mayo salad to the sandwich.

Baking or broiling in the oven will rid the chicken of its juice and must be avoided if possible.

You can find salty Syrian cucumber pickles from grocery stores if you donot have in your home.

   Butheina Alnounou                                                                                                    This email address is being protected from spambots. You need JavaScript enabled to view it.

Biscuit au Chocolat

Chocolate Fudge Cookies Ingredients

  • 70 plain sweet tea cookies
  • 3/4 cup of cocoa powder (plain, unsweetened – add more if you like dark chocolate)
  • 1/2 cup of milk
  • 1 cup sugar (we used regular brown sugar and it was fine too)
  • 1/4 pound of unsalted butter
  • Coconut flakes (optional)

Preparation Method

  1. In a saucepan and on low heat, warm the butter and sugar until they reach a boil
  2. Meanwhile, in a bowl use your hands to gently break the cookies into large crumbs of about 1 inch and mix them with the cocoa powder and the milk
  3. As soon as the butter boils, pour it on the cookies and mix gently
  4. Let the paste rest for 5 minutes and then while still warm line up a few spoons of the mix on an aluminum foil, and roll with hands into a ~ 10 inch long 3 inch thick roll.
  5. Place rolls in the fridge for 2-3 hours.
  6. Prior to serving remove rolls from fridge, unwrap them and cut them into round cookie disks with the desired thickness (1/2 to 2/3 inch thick). If you like coconut, feel free to sprinkle some coconut flakes on the roll prior to cutting it.

Preparation time: 20 minute(s)
Number of servings (yield): 8

Artisan Pizza Crust


  • 1 (13.8 ounce)  refrigerated artisan pizza crust with whole grain
  • 2 cups coarsely chopped cooked chicken breast
  • 3/4 cup barbecue sauce
  • 2 cups shredded reduced-fat mozzarella cheese
  • 1/2 cup thinly sliced red onion
  • 1 tablespoon chopped fresh parsley .


  1. Heat oven to 400 degrees F for dark or nonstick pan (425 degrees F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
  2. Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
  3. Meanwhile, in medium bowl, place chicken and barbecue sauce. Using 2 forks, toss until chicken is coated with sauce.
  4. Sprinkle 1 cup of the cheese over crust. Spoon and spread chicken mixture evenly over cheese. Top with red onion and remaining 1 cup of cheese. Bake about 5 minutes longer or until cheese is melted. To serve, cut into 6 rows by 3 rows. Sprinkle with parsley.