Spinach and Rice

It’s a very simple meal to prepare, and it pleases all the family. I remember when my son was about 5 years old, he used to hate the spinach and refused to eat it. I was determined to make him eat it, knowing the benefits of the spinach, so I used to show him the “POPEYE” cartoon. Before you knew it, my son wanted to take the spinach directly from the can too!


  • 500 gs of chopped frozen spinach
  • 200 gs of mined beef
  • 1 onion chopped finely
  • 1 tablespoon of all purpose flour
  • salt and seven spices
  • juice of lemon if desired
  • cooking oil, about 3 tablespoons


  • Heat the cooking oil in a casserole and fry the onion, when it becomes light brown add the meat and fry it until its well cooked
  • Add some salt and seven spices, then add the spinach followed by one cup of water and let it cook on low heat and cover the pot
  • Mix flour with a half cup of water and add it to the pot as soon it starts boiling and cover the pot again
  • Let the spinach simmer on a very low heat, stirring occasionally
  • Adjust the seasoning, and add the lemon juice if you like
  • Serve it with white rice


Lebanese Omelette

Today, I did not have enough time to make a lunch that takes a lot of preparation. So I decided to make spinach and rice (my son loves it, tune in for the recipe tomorrow!) and lebanese omelette.  My grand mother told me that during the second World War, people in Lebanon suffered from starvation, especially in the mountains because it was difficult to get many ingredients they needed for cooking. Since most people in the countryside had their own farm, this recipe came to be a main dish at that time.

Today, I like to make the omelette as a side dish with a green salad accompanying it.

It is simple and easy….. And delicious, of course.


  • 3 eggs
  • 1/2 cup of chopped parsley
  • 1 medium onion chopped finely
  • 3 tablespoons of all purpose flour
  • 1/2 cup of water
  • salt, pepper and a pinch of ground cinnamon


  • Mix all the ingredients together very well in a bowl until it becomes like pancake batter, then put the bowl in the fridge for about one hour
  • Afterwards, heat about one liter of cooking oil in a large frying pan
  • Drop about a half cup of batter into the cooking oil fry on both sides until golden brown
  • When done, remove them onto a plate with a large paper napkin to absorb the excess oil


Tuna salad with pasta

I consider salad a free dish. I mean, you can put all kinds of vegetables you like, you can add some fruits to have an exotic salad and you can even put any kind of meat, poultry or fish and have a complete meal. As for the dressing, use your imagination and your “taste” to create all kinds of dressings..

Today I made tuna salad with pasta, which reminds me of the good old times when me and my friends used to play scrabble at night; we would decide to make a salad instead of having a heavy dinner while taking a break from the game. This way, its easier to prepare for the host, and less calories for us at dinner time.

This tuna salad is one of my favourites, because you can prepare it within 20 minutes maximum.

Try it, you will see…


  • 250 gs of pasta
  • one tomato
  • one green pepper
  • one red capsicum
  • lettuce ( any kind you like )
  • one can of sweet corn
  • one can of tuna

For the dressing:

  • juice of one lemon
  • one tablespoon of mayonnaise
  • salt, pepper
  • a pinch of black pepper
  • olive oil


  • Fill a pot with water, put a tablespoon of salt, and 2 tablespoons of cooking oil and bring the water to boil
  • Add the pasta and respect the cooking time you find on the box
  • In the meantime, wash the vegetables and cut them into very small pieces
  • When the pasta is cooked, drain it from the water, put it in a serving bowl, add the vegetables, and the tuna
  • Mix the ingredients of the dressing together very well and pour it over the salad


Beef Rosto

A lot of people think that this dish is very difficult to do, but in this recipe you will find it simple, and it can be the main course for a dinner party, it is very nice to see and definitely tasteful..

roast beef


  • 500 gs of ground beef
  • 1/2 teaspoon of mustard
  • 1 tablespoon of bread crumbs
  • 2 eggs slightly beaten
  • 2 tablespoons of bread crumbs mixed with 2 tablespoon of all purpose flour
  • salt and pepper
  • 1/2 cup of pistachios


  • Mix the meat by hand with the salt and pepper, the mustard and the tablespoon of bread crumbs
  • Spread the meat on a piece of wax paper and shape a rectangle
  • Put the pistachios on the meat and roll the meat carefully
  • Now dip the meat in the eggs slightly beaten in a large tray, and then roll the meat in another tray where you put the mixture of bread crumbs and the flour, now roll the meat in the wax paper, close tightly from both sides and put it in the freezer for about half an hour until it becomes firm
  • Heat three tablespoon of frying oil in a casserole and fry the roast beef until it becomes light brown
  • Cover it with water and let it boil. When the water starts boiling cover the casserole and put the fire low, let it simmer for about 30 minutes
  • Remove the meat from the water and let it cool completely
  • Keep the water in the casserole and make the sauce (next step)
  • Dissolve 3 tablespoons of flour in 1/2 cup of water and add it to the water in the casserole, season as desired, and let it boil. Stirring continuously, lower the fire and let it thicken
  • When the meat is cold cut it into thin slices
  • Put the meat in a serving dish with a side of  mashed potatoes and pour the sauce over it
Et Voila. C’est tout.



المشبك هو نوع من الحلويات اللبنانية التي غالبا ما نجدها في الاسواق أيام شهر رمضان المبارك أو خلال عيدي البربارة وانتقال السيدة العذراء, ولذا, ولانني أحب أن آكل هذه الحلوى في جميع أوقات السنة وليس فقط وقت المناسبات فلقد تعلمت وصفتها من والدتي, رحمها الله, التي كانت تشترط علينا مساعدتها لكي تحضرها لنا.

ومع أنني حتى اليوم لم أستطع أن أتقن فن صبها في الزيت بطريقة مثالية كما نراها في الاسواق, الا أني متأكدة أن طعمها لذيذ جدا وسوف أشارككم هذه الوصفة.



  • • كوبان من الطحين
  • • ملعقة كبيرة من نشاء الذرة مذابة في نصف كوب من الماء الفاتر
  • • ملعقة كبيرة من خميرة البيرة الفورية
  • • رشة ملح صغيرة
  • • ليتر من زيت القلي

طريقة التحضير:

  • • يمزج الطحين مع الملح والخميرة ويضاف الى هذه المقادير النشاء, ثم يضاف الماء الفاتر الى أن تصبح العجينة متوسطة الكثافة (مثل اللبن تقريبا)
  • • توضع العجينة في وعاء, تغطى بمنشفة وتترك في مكان دافىء حوالي الساعة, أو لحين تبدأ فقاعات هواء تظهر على سطحها, وذلك يعني أن حجمها قد تضاعف
  • • توضع العجينة في قنينة بلاستيك لها رأس رفيع, لتسهيل سكبها, أو توضع داخل كيس نايلون , ونحدث ثقبا صغيرا بزاويته
  • • يحمى الزيت في طنجرة على نار متوسطة, ثم تصب العجينة على شكل دوائر وتقلى وحين تنزع عن النار توضع مباشرة في القطر المعد سابقا
  • • يرفع المشبك من القطر ويوضع في صحن التقديم مباشرة

طريقة عمل القطر:

يغلى 4 أكواب من السكر مع كوبين من الماء جيدا حتى يشتد, بعد ذلك يوضع في القطر عصير نصف ليمونة حامض, وحين يرفع عن النار يضاف الى القطر ملعقة كبيرة من ماء الزهر.
وهذه كانت حلوى اليوم أرجو أن تنال اعجابكم.
وألف صحتين..

Rice with milk (dessert)

This dish is the kind of sweet which can be eaten after a meal, or as a snack, even for breakfast. When we were young me and my brothers use to eat it with french bread and kashkawal cheese, and we still like to eat it this way until now. Sometimes the child inside  me, doesn’t want to grow up 😛

Rice and milk


  • 1/2 cup of egyptian rice, half boiled
  • 3 cups of milk
  • 1/2 cup of sugar
  • 2 tablespoons of corn flour diluted with 1/2 cup of water
  • 1 tablespoon of  flower water
  • White musk (one teaspoon), crushed with one teaspoon of sugar


  • Put the rice in 1/2 cup of water and boil it until the rice is half cooked
  • Boil the milk in a pot and then add the rice and stir continuously until the rice is well cooked
  • Add the sugar, and stir until the sugar is dissolved
  • Put the corn flour in half a cup of water and mix it, add it now to the milk and rice, stir until the milk thickens
  • Now you can add the white musk
  • Turn off the fire and add the flower water
  • Put the mixture in small cups and when its cold you can decorate them with pistachios or dried raisins

C’est fini!

Lebanese moussaka

Moussaka means “cold” in English. However, it is also well known in Greece using different ingredients, where it is also served hot as a main dish. Here I show my version of the Lebanese Moussaka as a side dish to accompany meats or chicken, or whatever you think is appropriate for your meal.

lebanese moussaka


  • 1 kg of large aubergine (eggplant)
  • 1 large onion
  • 3 cloves of garlic
  • 2 red tomatoes
  • 1 cup of soaked chick peas
  • 1 tablespoon tomato paste
  • salt and pepper
  • 2 cups of frying oil
  • 3 tablespoons of olive oil


  • Peel the aubergine and cut into big and thick pieces
  • Fry the aubergine in deep frying oil until light brown and then drain
  • chop the onion finely and fry it in a pot with the olive oil
  • peel the garlic and chop them and add to the onion
  • when the onion and garlic starts to become golden, add the finely chopped tomatoes and cover the pot, let all the ingredients simmer on very low heat
  • in the mean time peel the chick peas and add them in the pot over the onion tomatoes mixture
  • add the aubergine in the pot, mix the tomato paste with one cup of water with salt and pepper and put it in the pot
  • stir very slowly and be careful not to squeeze the aubergine
  • cover the pot again and let it boil on a very low heat for about 10 to 15 minutes



Chocolate cake with chocolate glaze



  • 1/2 cup of butter at room temperature
  • 1/2 cup of icing sugar
  • 2 eggs
  • 3/4 cup all purpose flour
  • 1/4 cup cacao
  • 2 tablespoons powder milk, to be diluted with 2 tablespoons of water
  • one teaspoon vanilla
  • 1 teaspoon baking powder.


  • Mix the eggs until pale, add the vanilla and the sugar
  • put the soft butter and mix until the mixture is smooth
  • add the flour, the cacao, the milk and baking powder, and mix for about 3 minutes

Grease a small round cake mold and dust it with flour. Put the cake mixture in the oven on 180C  and bake for about 15minutes. Remove the cake from the tin and cool it on a rack.

The glaze:

  • 1 cup icing sugar
  • 1 spoon lemon juice
  • 2 tablespoons cacao


  • Mix all the ingredients together with a fork, if its very thick you can add a little of water
  • When the cake is cold put the glaze on the top and sides .


Potatoes with coriander

This dish is a very easy starter, and we can prepare it all year round because the ingredients are always available.

Potato with Coriander


  • 4 potatoes medium size
  • 2 cloves of garlic
  • 2 lemons
  • a few leaves of fresh coriander
  • 1 spoon of ground dried coriander


  • peel the potatoes and cut them into small cubes
  • fry the potatoes until golden brown
  • remove the potatoes and drain them from the oil
  • chop the coriander leaves finely
  • crush the garlic with a small spoon of salt, add the fresh coriander and the dried coriander
  • fry this mixture into a little quantity of frying oil in a pot, add the potatoes
  • squeeze the lemons, then pour the juice over the potatoes

ضلوع السلق متبل

ضلوع السلق متبل

dlou3 el sili2


  • • ضلوع السلق المتبقية من وصفة العدس بالحامض
  • • فصان من الثوم
  • • طحينة, عصير ليمونة حامضة

طريقة التحضير:

  • • تنقى الضلوع من جميع الاوراق الخضراء المتبقية من السلق وتغسل وتقطع قطعا كبيرة وتوضع في طنجرة وتغمر بالماء مع قليل من الملح
  • • حين تنضج توضع في مصفاة الى أن تجف تقريبا
  • • يدق الثوم مع الملح ويوضع فوقه الحامض ويحرك جيدا
  • • تدق الضلوع قليلا ويضاف اليها الطحينة ثم الثوم المدقوق مع الحامض وتحرك بالملعقة الى أن يصبح المزيج متجانسا
  • • تصب في صحن التقديم ويوضع فوقها زيت زيتون
  • • وألف صحتين