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Friday, 15 May 2020

Prep time: 5 minutes
Yield: 4 medium dishes
2 Cups ready to use Chickpeas
1/2 cup water
3 Tablespoon lemon juice
3 Tablespoon Yogurt
1/4 cup Tahini sauce
1 teaspoon salt 
1 clove of garlic(optional)
1 cube of ice
For decoration:
Olive oil
1/2 teaspoon ground cumin
1/2 teaspoon sumac or Paprika

The way:
- In a blender place all the mentioned ingredients.  
- Blend for a minute or until you have a smooth hummus mixture.
- In a serving dish place about 3 tablespoon of Hummus, spread as a circle.
- Decorate with chickpeas grain, sumac and cumin. Serve as well with Olive oil.
- I like to serve beside hummus some cucumber, bread, carrot and fried tortilla.


Friday, 8 May 2020

Prep Time: 30 minutes
Chill time: 4 hours
Serving: 8 persons


For crust:
170 g crackers
80g melted butter

For caramel layer:
1/2 cup sugar
1/2 cup cream
2 and 1/2 cups milk
2 Tablespoon cornstarch
2 sheets gelatin

For Chocolate layer:
2 and 1/2 cups milk
3 Tablespoon sugar
3 Tablespoon cacao powder
2 Tablespoon cornstarch
40g dark chocolate
2 sheets gelatin

For topping:
1 cup whipped cream
2 Tablespoon sugar

Chocolate chips

The way: 

- Make the crust: Smash the crackers with a roller or with food processor, pulse the crackers into crumbs. Pour into a medium bowl and stir with melted butter until combined. Press firmly into the bottom with spatula or a bottom of a measuring cup to pack the crust down tightly. 
- Make the caramel layer: sink the gelatin sheets on a cold water. In a saucepan caramelize the sugar on medium heat, let the sugar caramelize without stirring, otherwise you will get a sugar lumps. On your caramel add the butter and stir with a whisk beater until dissolved. Heat cream, then add it to caramel gradually keep stirring.
melt cornstarch in the milk, stir with a spoon to combine ( never add cornstarch to a hot liquid to avoid a lumpy mixture) 
pour milk on caramel sauce and keep stir until thickened, add 2 gelatin sheets (dry it from extra water), give it a quick mix and remove from heat.
- On the crust pour the caramel layer using a sieve to filter from any lumps. Chill at room temperature while making the chocolate layer.
- Make chocolate layer: In a saucepan add milk, sugar, cornstarch and cacao powder. Stir together on a medium heat until thicken, add dark chocolate, stir until melted. Add gelatin sheets, then remove from heat. Stir the chocolate layer to reduce heat before add it into the caramel layer. Pour chocolate layer gradually. Chill at room temperature before refrigerating it for 2 hours.
- Whipped your cream with sugar or add a ready to use whipped cream, on the top of the cake. Chill cake for another 2 hours before serve it. 
- Decorate with chocolate chips.


Wednesday, 22 April 2020

Have you ever tried these lovely stuffed fried pancakes or half moon recipe? it's like churros in spain or the fair food dessert.
It's a famous dessert served on Ramadan and feasts, stuffed with nuts or with cream and pistachio. I filled it with 2 differents filling almonds with coconut and cream with pistachio. My dough is easy no ferment dough, just blend the ingredients and made the pancakes, then stuffed and fry it. i also dipped it in a sugar syrup which gave a delicious taste dessert. This recipe has different names in middle east, Atayef, half moon desserts, Qatayef and stuffed fried pancakes. I called it half moon Atayef dessert :) 

Half moon desserts

Prep time: 5 mins
Cooking time: 30 mins
Yield: 15 pieces

1 and 1/2 cup all purpose flour
1/4 cup semolina
1/4 cup milk
1 and 1/4 cup water
1 tablespoon sugar
1 teaspoon yeast
2 teaspoon baking powder
Pinch of salt

For filling:
1/2 cup crushed almond
2 tablespoon grated coconut
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/2 cup thick cream
1/4 cup crushed pistachio

For sugar syrup:
2 cups sugar
1 and 1/2 cup water
1 teaspoon lemon juice
1 tablespoon rose water 

The way:

- In blender, place the liquid ingredients then the dry ingredients, to ensure nothing stick on the bottom. Blend all together until you have a liquid dough as the crepe dough.
- In a hot skillet on medium heat pour about 1/4 cup of the dough as a pancake. Wait until the top of pancake dry and the bottom getting blond. Repeat.
- To make the syrup, place sugar and water in a saucepan. Cook on high heat and when it boiled reduce heat to medium. Add lemon juice and stir until the syrup thicken. Then add rose water and remove from heat.
- Mix almond with coconut, sugar and ground cinnamon. 
- Fill the pancakes with the filling, or fill with cream and pistachio. Close the pancakes firmly.
- Fry in a hot oil for 10 second on each side. Get rid of extra oil, then dip in a sugar syrup.
- Serve it cool.


Monday, 20 April 2020

This is the easiest and delicious quick tea cookies recipe, i've made it with less than 10 minutes as you see in my video just combine all ingredients and will have your sweet yummy cookies ready on hand. My kids always help me to shape and make this recipe, and they so happy and proud to the end result. About the filling, i choose to fill my cookies with jam and chocolate but you can simply decorate it with fork without fill it, and i made different shapes to give my plat a beautiful colors and rich flavors. Also you can place your cookies dough in a decorating bag and make a rose shape cookies ( i'll be glad if you share your own decoration ideas and your photos on my facebook page). Now let's start making our easy tea cookies.

Easy 10 minutes tea cookies 

Prep time: 5 minutes
Baking time: 7 minutes
Yield: 30 cookies


1 egg
1/2 cup confectioners sugar
1 teaspoon vanilla extract
1/2 cup melted butter (100 grams)
1 and 1/2 cup all purpose flour
1 teaspoon baking powder
1 tablespoon cacao powder (for chocolate cookies)

For decoration:
1/2 cup grated coconut
1/4 cup strawberry jam
30g melted chocolate

The way:

- In a large bowl, whisk the egg with sugar and vanilla extract until sugar dissolves.
- Add melted butter, give your mixture a quick mix. Add all purpose flour and baking powder. 
- Combine all together until you have a soft elastic cookies dough, shape your dough as a large ball.
- Cut the dough into two halves, place the half with the vanilla flavour into a bowl. And to the remain half add cacao powder, knead with hand until you have a chocolate cookies dough.
- Shape cookies as small balls, place them simply in your baking tray. 
- With small spoon press to make a cavity at the middle of the balls, or decorate the small balls with a fork make a cross lines, i dip my cookies in a grated coconut or decorate the small balls with a fork make a cross lines, i also dipped my cookies in a grated coconut to gave me a coconut flavor.
Repeat the same with chocolate cookies. 
- Fill vanilla cookies with strawberry jam (the chocolate cookies will fill it after baking).
- Bake at preheated oven 200°C for 7 minutes.
- Fill the chocolate cookies with melted chocolate, let cookies cool before serve it.

Friday, 17 April 2020

Are you a baklava lover?
I adore the sweet, special the baklava it is so easy to make. You just need a baklava dough, i bought mine,  i mean why to make it at home it will take time and force and i love the easy and delicious recipe with no much time make and less force, that's why it is so easy to make. You will need a cup of your favorite nuts, i love pistachio so i made it with pistachio but you can make it with walnut, almonds or cajo.

Homemade Baklava

Prep time: 30 minutes
Baking time: 25 minutes


500g ready baklava dough
1 cup Crushed pistachio
1 cup melted butter

For syrup:
2 cups sugar
1 and 1/2 cup water
1 tablespoon lemon juice
1 tablespoon rose water

The way:
- Prepare the syrup,  in a saucepan put the 2 cups sugar with water. Boil first on a high heat, then reduce heat to medium, keep stir then add the lemon juice. When the syrup star thicken add rose water and remove from heat.
- Grease a 33 cm tray with butter, add first layer of baklava. Grease with another layer of butter, add another baklava layer, repeat for the next 14 layers.
- On the 14 layers add the pistachio.
- Cover with another layer of baklava sheet dough, grease it; add another layer without grease it . Then add another layer and grease it, repeat the 14 layers until end with a non grease last layer.
- Cut the extra edges dough with a knife, then cut the baklava into a small rectangles.
- Pour the leftover butter at the top of baklava.
- Spread with a brush.
- Bake at 200°C for 25 minutes.When out of oven, pour the syrup on the baklava. Cool completely before serve it.


Friday, 10 April 2020

During quarantine times i tried many homemade  bread recipes and yes nothing as homemade baking recipes it's not just so yummy, but also the smell we enjoyed with baking time is what make the bread so delicious and perfect. You should make this easy no oven Pitta bread. I made about 18 loaves of pitta bread but if you want just 10 loaves, add half of the quantities. 
For example, for 500 grams of flour add the same yeast amount but with 1 tablespoon of sugar, half amount of milk, 1 teaspoon of salt and  3/4 cup of water. I baked my own bread on a skillet, it really work so good and gave me a soft and delicious pitta bread loaves.

Pitta Bread Recipe

Perp time: 20 mins
Resting time: 90 mins
Baking time: 30 mins
Yeild: 18 loaves


1 kilograms all purpose flour
1 tablespoon yeast
2 tablespoon sugar
2 tablespoon olive oil
1 tablespoon salt
1/2 cup warm milk
1 and 3/4 cup warm water

The way:

In a large bowl, place all the ingredients except water ( i prefer to add it gradually, because there are diffrient types of flour some take more and some less water).
- Add water while you knead, keep nead your dough for 10 minutes until your dough become soft and elastic. 
- Shape your dough as a ball. Grease your dough and bowl with olive oil, cover with plastic wrap or with kitchen twol. Rest the dough in a warm place for 45 to 60 Minutes.
- Take a small ball of your dough. Dust flour on your surface board, with a roller spread the ball as a small Pitta loaf.
- Transmit the loaf to a kitchen towel, and cover with another towel. Rest the loaves for another 45 minutes.
- In a hot skillet, bake each loaf on a medium heat until you have a blond color on each side.
- Cover the hot pita bread with kitchen towel( i cover it to let the steam soften the loaves).
- Serve it warm or cool, or freeze the rest the same day for 1 month. I freeze it after it cool completely, and when i need i just get it out of the freezer and defrost. It tastes as a fresh bread.


Sunday, 5 April 2020

I've made the easiest and most delicious orange cupcake with fresh orange juice and zest gives these yummy orange cupcakes a lovely aromatic orange zing. Orange is totally one of those flavors that gets overlooked, and my easy recipe will be your basic recipe for now and ever of making the most moist and fluffy orange cupcakes. I prefer a simple cupcake without frosting with a quick and simple decoration, but if you wish make yours. This recipe is so flexible you can make it with hand mixer or with a blender, just mix all the ingredients together and you'll have a lovely orange cupcakes.

Orange Cupcakes

Prep time: 5 minutes
Baking time: 25 minutes
Yield: 15 cupcakes


2 eggs
1/2 cup sugar
1 and 3/4 cups all purpose flour
1 tablespoon baking powder
pinch of salt
1/2 cup orange juice
1 tablespoon orange zest
1/2 cup vegetable oil

For decoration:
Confectioners sugar
1/2 teaspoon orange zest

The way:

- Prepare your cupcakes mold with muffin liners, and preheat oven at 180° C.
- In a large bowl mix egss with sugar with hand mixer or a blender until sugar dissolves, add orange juice and vegetable oil. Give batter a quick mix to combine.
- Sift flour with baking powder.
- Add sifted flour to the egg mixture into two phases, the half amount and mix then the remain half amount, until all well combined and have a smooth cupcakes batter.
- With an ice cream spoon fill the prepared cupcakes liners with cupcakes batter.
- Bake at 180°C for 25 minutes.
- Decorate with confectioners sugar and orange zest.