Man’oushe roll





Hi dear followers,


I know it has been a long time since my last post. I’ve been travelling a lot between USA, AbuDhabi,  Dubai and Lebanon to see my children.

Today I am back with this recipe of rolled Man’oushe, which melts in the mouth because the dough is so soft.

I hope you will like it as much as I enjoyed preparing for my loved ones.


– 500 gs all purpose flour

– 1/2 cup corn oil, plus one tablespoon

-1 teaspoon salt

– 1 teaspoon sugar

– 1 1/2 teaspoon baking powder

– 1 teaspoon instant yeast

– 1 1/2 cup natural yoghurt

– 1 cup zaa’tar mixed with one cup  olive oil

– Optional : Some milk and sesame for the decoration on the top of the roll


– In a bowl mix the flour with all the dried ingredients

– Add the corn oil and rub all the flour with oil

-Mix with 1/2 cup of yoghurt at a time until the mixture become a soft and smooth dough ( the quantity of the yoghurt may vary depending on the flour type)

– When your dough is ready rub it with one tablespoon of corn oil and cover with cling film and let it rest for about 2 hours until it doubles in volume


– Take a third of the dough and roll it using a rolling pin on a floured surface to a rectangle shape, pour the mixture of zaa’tar and oil and cover the dough leaving about one inch from each side and roll it into a cylinder

– Cut the rolled dough into a small pieces


– Preheat the oven to 190 degree

– Place each roll in cup cake tray and let it rest for about half an hour.

– If you are using sesame to decorate the top of the roll brush each one with a bit of milk and sprinkle the sesame over it


– Cook for 20 minutes, or until the top of the roll becomes golden color.

Et voila c’est tout…..Sahttein.


Today I will not post any new recipe. I am going back home. I am going back to Beirut-Lebanon. I enjoyed my stay in Abu Dhabi. But, I am happily going back to my HOME SWEET HOME. I would like that you enjoy this video with our Famous and Elegant Majida El Roumi with a lovely song to Beirut. In the song she asks Beirut to rise from the rubble…..

We all need to rise sometimes. God bless you all.

See you soon…


With all my Love….


Sweet And Sour Fish

Today, my 2 daughters and I went to this lovely “Cafe” in down town Abu Dhabi and shared one of those delicious breakfast they serve, and of course we chose the Lebanese one. It had Labneh, Halloumi cheese, Halawe, Black olives, as well as Man’oushe ( we decided to have it with Kashkawal cheese instead of Za’atar). And we had scrambled eggs as a side order, as well as butter and jam.

So, after this breakfast we decided to have for lunch (for dinner I mean), a light chinese meal. This is why I made the Sweet and Sour Fish.

It will take three steps for cooking: the fish, the vegetables and the sauce:

Ingredients for the fish:

  • 500 grams fish fillet of your choice, cut into bite size
  • 1/2 can beer
  • 1 egg, 1 egg white
  • 4 tablespoon flour
  • 1 tablespoon soy sauce
  • salt and pepper
  • oil for deep frying
Preparation of the fish:
  • Mix the beer with 2 tablespoons  flour and the whole egg and some salt and pepper and marinate the fish for 20 minutes
  • After the 20 minutes drain the fish
  • Mix the egg white with soy sauce and the remaining flour, dip the fish into this mixture and deep fry until it’s a nice golden color and put aside

Ingredients for the vegetables mixture:

  • 1 can pineapple chunk (360 grams)
  • 1 medium onion
  • 1 green pepper, 1 red capsicum
  • 1 tablespoon of vegetable oil

Preparation of the vegetables:

  • Cut the onion and the green and red pepper into quarters
  • Drain the pineapple, and keep the juice for the sauce
  • Heat the oil and fry the onion and the vegetables for about 5 minutes and remove from the pan and keep aside

Ingredients for the sauce:

  • 1 cup of fish stock
  • the juice of the pineapple can
  • 3 tablespoons soy sauce
  • 4 tablespoons white vinegar
  • 3 tablespoons brown sugar
  • 6 tablespoons ketchup
  • 2 tablespoons flour
  • salt and pepper to taste

Preparation of the sauce:

  • Using the same pan you cooked the vegetables in, mix all the sauce ingredients together except the flour and keep on a medium-high neat until it boils
  • Dissolve the flour in 1/2 cup of cold water and add to the mixture, stirring constantly until it thickens

Add the fish and the vegetables to the sauce and simmer for about 5 minutes on very low heat. Serve with noodles or rice.


Couscous With Chicken

The first time I ate couscous was at a newly-wed couple’s house in Abu Dhabi, a Lebanese man married to an Algerian lady. Of course, couscous is originally a Moroccan dish, but there are variations of it in different countries and she had prepared it the Algerian way. This was 25 years ago and at the time I though it must be very difficult to cook. Since then, I’ve learned that there are many ways to prepare this plate; it is a very flexible recipe and the choice of vegetables is completely up to you. It can even be cooked with meat, chicken or seafood. It is a very playful dish and I encourage you to add a bit of your own personality when cooking it.

Today I prepared couscous with chicken, my way. Use this recipe as a guide to finding your own favorite way of making it.


  • 200 grams of chicken fillet
  • 1 large onion chopped
  • 1 red tomato peeled and diced
  • 1 large carrot sliced (or two medium sized carrots)
  • 1 cup of frozen peas
  • 1 tablespoon of tomato paste
  • 3 cloves of garlic
  • 1 teaspoon of dried coriander
  • 1/2 cup of chopped fresh coriander
  • salt, 7 spices
  • 2 tablespoon of corn oil


  • Cut the chicken into medium size cubes
  • Heat the oil in a casserole and fry the chickens until nice golden color then remove the chicken from the casserole
  • In the same oil fry the chopped onion for about 3 minutes
  • Add the carrot and tomato, cover the casserole and leave it for 5 minutes
  • Put the chicken back with the onion, carrot and tomato
  • Season with salt and seven spices as desired
  • Add the tomato paste and add water until it is enough to cover the chicken and vegetables
  • Let it boil on a high fire
  • Now put the peas, reduce the fire and cover the casserole
  • In the meantime heat some oil in a frying pan
  • Mix the crushed garlic with the fresh and dry coriander then fry them for 3 minutes
  • When the vegetables are tender, add the fried garlic with coriander over the vegetables and chicken
  • Prepare the couscous as instructed on the package (it is sometimes different depending on the brand, but usually very simple)
  • To serve put the couscous on a plate, and pour the chicken vegetables over


Kafta with Potatoes + New Blogger Award Nomination

Do you know Kafta? It is minced meat mixed with parsley and onion with salt and some spices. I remember when I was young, when my mother made kafta for lunch, everybody would rejoice. I should mention that besides my parents, we were 6 children: 4 boys and two girls. My mother used to make 3 main dishes for lunch to please us all. But when she decided to make Kafta with Potatoes, she would have to make a very large tray, bigger then our oven at home! My father had to take it to the bakery to cook it, after preparation at home it took 5 minutes to cook. Today I made a medium size tray and I cooked it at home but it took about half an hour to get cooked in the oven.


  • 500 g minced meat
  • 1 cup of chopped parsley
  • 1 onion, finely chopped
  • 4 potatoes
  • 2 large tomatoes sliced,
  • 1 onion sliced
  • 1 tbsp  tomato paste
  • salt, seven spices
  • frying oil, cooking oil


  • Mix the minced meat with chopped parsley and chopped onion in a food processor (or you can take it ready from the butcher if he knows how)
  • Season with 1 small tsp salt and 1/2 tsp seven spices
  • Mix the meat by hand very well, take a small hand full and make a ball shape with it and flatten it then place it on a slightly greased oven tray
  • Preheat the oven to 200C
  • When all the meat is ready, place the tray in the oven for about twenty minutes, making sure to turn it over halfway through
  • In the meantime, peel the potatoes and cut them into slices then place into frying pan with oil; remove and drain when golden
  • Place the potatoes over the meat, then sliced onions and tomatoes on top
  • In a small bowl mix the tomato paste with about 2 cups of water, and season with salt and seven spices then place it over the meat and the potatoes in the tray
  • Cover the tray with aluminium foil and place it in hot oven for 20 minutes
  • Remove the foil and keep it in the oven for 10 minutes until the sauce thickens
  • Serve with rice



By the way, I’ve been nominated for the New Blogger Award by this really interesting blog called Creative Noshings. Check it out and thank you all for your support 🙂




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..

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

عدس بالحامض

عدس بالحامض
انه الشتاء والبرد قارس, في فصل الشتاء ينمو السلق ( وهو نوع من الخضار) غني بالحديد, واليوم أعددت طبقا لذيذا من العدس بالحامض وهو يعتبر من أنواع الحساء وهو ملائم جدا للطقس البارد.
adas bil hamod
  • • كوبان من العدس الاخضر
  • • حوالي ليترين من الماء
  • • 3 فصوص من الثوم
  • • 3 حبات من البطاطا متوسطة الحجم
  • • كيلو من السلق
  • • ملعقة كبيرة من النعناع اليابس
  • • ملح, قليل من زيت الذرة
  • • عصير ليمون حامض عدد2

طريقة التحضير:

  • • ينقى العدس ويغسل ثم يوضع مع الماء في طنجرة على النار
  • • في هذه الاثناء تقشر البطاطا وتقطع الى مكعبات صغيرة وتضاف الى العدس
  • • ينقى السلق ويغسل ثم تقطع الاوراق الخضراء الى شرائح صغيرة دون الاضلاع (ولكن لا ترموها لاننا سنستخدمها في وصفة أخرى)
  • • حين تبدا الماء بالغليان تخفف النار, وفي هذه الاثناء يقشر التوم ويدق مع الملح ويضاف اليه النعناع اليابس
  • • يوضع قليل من زيت الذرة في مقلاة ويوضع الثوم ويقلى الى أن يبدأ في الاسمرار, ويضاف الى طنجرة العدس, وأخيرا يضاف عصير الحامض الى المزيج
  • • وألف صحتين