Fish Cake

fish cake

My mother insisted on feeding us fish once a week when I was little, but my brother didn’t eat fish in any form. Frustrated after trying so many recipes and failing to get him to eat fish, my mother asked our neighbor, one of her best friends, who gave her this recipe to try. My little brother looked at them and decided they looked yummy, and had a few not knowing  that he was eating fish!

My daughter had the same problem with her baby boy, so I followed mother’s trick and made this fish cake and guess what? It worked like a charm; there’s nothing like your parents wisdom sometimes. If you have the same problem, try out this recipe and let me know if it worked out for you too.


  • 500 grams fillet fish ( I used hammour/grouper; use what you prefer)
  • 2 medium size, boiled potatoes
  • 1 medium size onion, finely chopped
  • 1 red capsicum, finely diced
  • 2 leaves fennel, chopped
  • zest of one lemon
  • 2 eggs, slightly beaten
  • 1 cup breadcrumbs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • one cup canola oil for frying


  • Preheat the oven to 180 C
  • Place the fish in a tray with a pinch of salt and a dash of pepper until cooked
  • In the meantime heat the olive oil in a saucepan and fry the onion until slightly colored
  • Mash the potatoes, mix with fennel, capsicum, onion
  • When the fish is grilled, chop it in small pieces and add it to the potato mixture, season with salt and pepper and add the lemon zest
  • Place the beaten eggs in a plate, and the breadcrumbs in another one
  • Make small balls from the fish mixture and flatten it with your hand, dip it in the eggs and then roll it in the breadcrumbs, until all the quantities are finished
  • Heat the canola oil and fry the fish caked until golden for few minutes, then turn them on the other side too


Potato Stew With Meat

When me and my siblings were young, and for as long as I remember my mother used to make this meal at least once a month. She liked to have HEALTHY children. And by healthy I mean she wanted us to be  fat!

Regardless, there is nothing more comforting than tucking into a bowl of hot stew, especially as the warm weather starts to cool down and we need crave some warming comfort food. We Lebanese always serve our stews with rice, but if you feel that you would rather not it tastes just as good without.


  • 1 kg potatoes
  • 200 grams beef cube
  • 1/2 cup fresh coriander, finely chopped
  • juice of 1 lemon
  • 4 cloves of garlic, crushed
  • 1 teaspoon dried coriander
  • 2 teaspoons salt
  • 1 teaspoon seven spices
  • 1 tablespoon tomato puree
  • oil for frying
  • 2 tablespoon canola oil


  • In a large pot of pressure cooker, heat 1 tablespoon oil and fry the meat, add 1 teaspoon salt, half teaspoon seven spices, cover with 6 cups water and cook until tender
  • Peel the potatoes and cut them into cubes
  • Heat the frying oil, fry the potatoes until golden, remove the potatoes from the oil and place on a kitchen towel to absorb the excess of oil
  • In a pot, place the cooked meat, cover them with some of the meat stock, add the potatoes and the tomato puree, and let it cook on medium fire
  • In the meantime, heat the remaining tablespoon of oil in a casserole, mix the crushed garlic with the fresh and dried coriander, fry them in the casserole
  • When the stew starts boiling add the fried garlic and the lemon juice and let it cook on low fire or further 5 minutes
  • Serve with cooked rice


Potato Croquette

When I was about ten years old, I spent one summer day with my 2 cousins and my aunt in her house in the mountain. Me and my cousins were playing very loudly and my aunt got annoyed at us. She offered to cook potato croquette, something we loved as kids, on a condition: we help her make them. Very interested to help cooking something we love, we stopped playing noisily and did as she asked.  We had to boil the potatoes, peel them and mash them with a fork since we didn’t had any masher to use. It took us a lot of time to prepare but when the potato croquettes were ready, we enjoyed eating them thinking that it was the best meal we ever had  🙂


  • 1 kilo potato
  • 1 or 2 eggs slightly beaten
  • 1 cup of bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups frying oil


  • Boil the potato, peel them and mash them
  • Place the egg in a shallow plate, mixed with salt and pepper and the bread crumbs in another shallow plate
  • Heat the oil in a frying pan
  • Shape a medium sized ball from the mashed potato and flatten it, dip it in the egg then in the bread crumbs
  • Fry the breaded potatoes in the hot oil until golden brown, then drain it on a kitchen towel to remove the excess oil


Potato Gratin And Chicken Escalope With Caramelized Onions

It is not a secret if I say that many of our Lebanese dishes originated from France. After more then seventy years of French Occupation, it is very expected that we have learnt much of their cuisine. Personally, I love gratin dishes. I previously posted Nouilles and Moussaka, both of which are gratin dishes. Today I made potato gratin, the way I like it. Its inspired by Potato Dauphinois but instead of garlic, I used onion and grated cheese. I made it as a side dish with chicken escalope topped with caramelized onions, which adds a nice flavor to the chicken. I hope you like this recipe as much as I enjoyed preparing and eating it 🙂

Ingredients for potato gratin:

  • 1kilo potato
  • 1 onion, sliced
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 4 cups milk
  • salt, seven spices
  • dash of freshly ground nutmeg
  • about 1 cup and a half of grated cheese (I used gruyere and mozzarella)

Preparation of the potato gratin:

  • Wash the potatoes and place in a big pot with about tw0 liters of water and a teaspoon of salt to boil for 10 minutes after the water starts boiling (we want the potato to be half cooked only)
  • Remove the potatoes from the water, peel it, slice it and keep aside
  • In another pot prepare the white sauce: melt the butter then add the flour and mix it well; next add the milk gradually whisking constantly until the mixture starts boiling and thickening, then add the nutmeg and one teaspoon salt
  • Preheat the oven to 180 C
  • In a tray, place one layer of the potato and sprinkle with a dash of salt and spices. Top it off with some sliced onions and a third of the white sauce; repeat this procedure to make another layer
  • For the third layer, repeat the last step with the exception of the onion; top it off with the grated cheese
  • Bake in the oven about 25-30 minutes until the top turns nice golden color

Ingredients for the caramelized onions:

  • 2 medium sized onions, sliced
  • 1/2 tablespoon sugar
  • 1 tablespoon red vinegar
  • 1/2 tablespoon corn oil

Preparation of the onions:

  • In a saucepan, heat the oil and fry the onions until golden
  • Add the sugar and keep frying and stirring until all the onions are coated with sugar
  • Add the vinegar and keep the onions on fire until they turn brown (don’t let them burn!)
  • Put the onion over the fried escalope for flavor


Baked Mashed Potatoes With Meat

This is a very smooth dish, easy to digest and generally liked by all. Boiled potatoes, mashed  and baked in the oven with cooked minced meat. We enjoy it best when eating with a good salad.


  • 1 kg potatoes
  • 150 grams minced beef
  • 1 medium onion
  • salt
  • 1/2 teaspoon seven spices
  • a handful of pine seeds (optional)
  • 1 tablespoon grenadine molasses
  • 1 tablespoon corn oil
  • 2 tablespoons soft butter
  • about 1/2 cup bread crumbs


  • Boil the potatoes until tender, peel and mash, if the potato is dry you may add a little of water while mashing it, season with 1 teaspoon of salt
  • Heat the oil in a casserole and fry the onion for two minutes then add the pine seeds (if used) until it turns golden and finally add the meat and fry it until brown, season with 1 teaspoon of salt, seven spices and the molasses (this is a key ingredient for the flavor)
  • Preheat the oven to 180 C
  • Butter a tray, place half of the mashed potatoes in the tray, with a wet hand flatten the surface of potatoes
  • Place the cooked meat, then cover it with the remaining mashed potatoes with wet hand
  • Brush the soft remaining butter on the top of potatoes then sprinkle the bread crumbs
  • Bake in the oven for about 25 minutes until it turns golden color

As for salad, today I mixed chopped cabbage with sliced cucumber and tomatoes. For the dressing I crushed two cloves of garlic with salt, mixed with one lemon juice and extra virgin olive oil… DELICIOUS..


Stuffed Potatoes With Meat

Potatoes…What can I say. It is healthy, filling, full of energy, and definitely one of my favorites foods. It has many kinds of recipes and ways to cook and enjoy. Boiled, fried, grilled, roasted, gratined, .. in any kind of sauce, and it is always delicious. One of my favorite recipes of potato is this of stuffed ones. When I was young I was amazed by the way my mother used to remove the inside of each one and then fill it with minced meat. Now, as I master this technique I feel so proud that I can make this recipe like my mother.


  • 1 kilo of medium size potatoes
  • 150 grams minced meat
  • 1 medium onion finely chopped
  • 1 teaspoon salt+ 1 teaspoon salt
  • 1 teaspoon seven spices
  • 1 tablespoon of grenadine molasses
  • 1 tablespoon tomato paste
  • 1 tablespoon vegetable oil
  • 2 cups frying oil


  • Peel the potatoes then remove the insides with a corer. But, be careful not to open the other side
  • Heat the frying oil and fry the potatoes until golden color. And allow to cool
  • Prepare the stuffing: fry the onion with the meat and season with salt , spices and the molasses
  • Fill the potatoes with the stuffing and place it in a pot with the vegetable oil
  • Cover with about 2 cups of water, add the tomato paste, salt and season as desired
  • Let it boil uncovered, then cover and lower the heat for about 20 minutes, until the potatoes are tender, serve with cooked rice


Adas bil Hamod (Lentil soup with Swiss chard and lemon)

Hi everyone. This is a soup I posted previously in Arabic, but due to popular request, I have translated as below. And also feel free to  tell me if you have any favorite recipes or allergy related recipes you would be interested for me to post..I would love to hear from you..:)
It is winter and the cold weather has arrived. Winter is the season when Swiss chard (an iron rich leafy vegetable) is abundant in Lebanon, and today I prepared a delicious soup which consists of lentils and lemon which is quite suitable for this cold season.
  • 2 cups green lentils
  • 2 liters of water
  • 3 garlic cloves
  • 3 medium sized potatoes, peeled and diced
  • 1 kg Silik (Swiss chard)
  • 1 tablespoon dried mint
  • 1 tablespoon sunflower oil
  • Juice of 2 lemons
  • salt & pepper


  • Wash then boil the lentils in a pot with the water
  • Wash the Swiss chard, and cut off the leaves, then chop them into thin strips. Keep the stems aside for another recipe
  • After 20mins of cooking the lentils add the potatoes
  • When the water starts to boil, lower the fire and leave to simmer
  • After another 20mins add the chopped leaves to the pot and cook for about 7 more mins
  • Peel the garlic and crush with salt and mint
  • Fry in a saucepan with the sunflower oil til it goes golden, then add them to the pot
  • At the end add the lemon juice and put off the fire


Vegetarian Potato Kibbe (Kibbet Batata)

There is a wide variety of Kibbe recipes in Lebanon, as I mentioned in a previous post Baked Kibbe. It can be made by mixing bulgur with meat, or with pumpkin and even with potato like the one I made today. The bulgur is always the main ingredient of all kinds of Kibbe, it should be fine and brown color. This recipe is vegetarian, which makes it suitable for Lent. The major ingredients are simple, based on bulgur, potato and onion, but it needs a lot to spices and flavors.


  • 4 potatoes
  • 1 cup of fine brown bulgur
  • 2 tablespoon flour
  • 1 tablespoon salt
  • 1 teaspoon seven spices
  • 1 small onion grated

Ingredients for the filling:

  • 3 large onions
  • 1 teaspoon salt
  • 1/2 teaspoon 7 spices
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon dried mint
  • 1 teaspoon cumin
  • 1 teaspoon dried coriander
  • 1 tablespoon sumac
  • 1/2 teaspoon caraway
  • 2 tablespoons olive oil


  • Boil the unpeeled potatoes in a saucepan with salted water, until they becomes tender
  • When the potatoes are cold peel then mash them
  • Wash the bulgur and drain it from the excess water
  • Mix the mashed potatoes with bulgur, the grated onion, the flour, salt and the spices; mix by hand very well until smooth
  • Cut the onion of the filling into fine strips and mix with all the spices
  • Preheat the oven to 180 C
  • Grease an oven pan with little of olive oil until you cover the bottom
  • With wet hands place a thin layer of the potato Kibbe mixture and flatten it
  • Place the filling of onion and cover it with another thin layer of potato Kibbe
  • Wet a knife and cut the Kibbe into a square or diamond pattern
  • Drizzle the remaining of the olive oil on the top
  • Bake for about 30 minutes in the oven, until the top becomes a nice golden color
  • Serve with a green salad for better taste

Nota Bene:

  • You can also shape the potato Kibbe in a small ball; stuff it with the onion and close the ball forming a flat circle. Fry it in a deep frying pan. It is also DELICIOUS.


Baba Gannouj (Batenjan Mtabbal) And Potato Wedges

My children always tell me “Mum, do you know why we love your food?” And their answer is always “because you cook with love”. I believe that we have to do everything with passion to succeed; doing something for duty’s sake alone will never make any real achievement. I always remember this while I am cooking, and I feel happy especially when I am making something I know that my children enjoy. This is why I made today two side plates with the salad beside the main dish, because my son loves my Batenjan Mtabbal and he is inviting a friend of his for dinner.

The eggplant with Tahini is a main late from our Lebanese Mezze and it is very appetizing.


  • 2 large eggplant
  • 2 clove of garlic crushed
  • 1/2 cup Tahini
  • one lemon squeezed
  • 1 teaspoon salt
  • Some pomegranate seeds for decoration
  • olive oil


  • Grill the eggplants til it looks wrinkled and soft. Let them cool, then peel them and crush them
  • Add the crushed garlic and salt to the eggplant and mix well with the spoon
  • Add the Tahini and the lemon juice, mix and adjust the amounts to taste (if you like more salt and lemon)
  • Place the eggplants in a serving plate and decorate with the pomegranate seed and some olive oil

Potato Wedges are very popular all over the world there’s a million ways to make it. Today I prepared it with some extra spices than what I usually use, and it turned out quite good:

  • For 4 potatoes’ worth, I mix: 2 tablespoon of olive oil with 1 tablespoon of ground onion, 1 teaspoon of ground garlic, 1 tablespoon paprika, 1 tablespoon salt, a pinch of black pepper and 2 tablespoons of grated parmesan
  • Marinate the potatoes in this mix for an hour in the fridge
  • Preheat the oven to 180 degrees then cook the potatoes for about 30 minutes


Kafta with Tahini

About a month ago, I posted the recipe for Kafta with Potatoes. But there is many other ways to cook this lovely meat: it can be grilled on a barbecue, put in a pita bread and cooked in the oven and many other different ways as well. Today I prepared it with Tahini. I remember my grandmother used to cook it for us when we would go over her house for dinner, and I liked it a lot. It’s a less common way to prepare Kafta, but it is very tasty. Try it yourself!


  • 500 grams of minced meat
  • 1 cup of chopped parsley
  • 1 onion finely chopped
  • 4 potatoes
  • 1 cup of Tahini
  • 3 lemons squeezed
  • salt, seven spices
  • frying oil
  • 1 tablespoon vegetable oil
  • Some pine seeds


  • 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
  • Preheat the oven at 180C, grease a tray, place the Kafta in thin layer and flatten it with a wet hand
  • Put it in the oven for about 10 minutes. In the meantime, peel the potatoes and cut them into thin slices
  • Fry the potatoes until golden
  • Mix the Tahini with one cup of water, the lemon juice and salt; flavor to your taste
  • Take the Kafta from the oven, place the fried potatoes over the meat, and cover them with the Tahini sauce
  • Place in the oven for about 30 minutes until the sauce thickens
  • While waiting for the food in the oven to cook, roast the pine seeds in a sauce pan
  • Serve it with cooked rice and sprinkle the roasted the pine seeds over it