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Serves 4-6 (depending on the size of the dessert bowl)

1/3 cup white rice
3 1/2 cups of milk
1 1/2 cups of water
4 tablespoons of condensed sweetened milk (optional)
5 tablespoons of sugar
4 tablespoons of corn starch
1 teaspoon vanilla
1 tablespoon rosewater
A pinch of salt
Apricot marmelade for the topping

In a pan, add water, pinch of salt, then add the rice and cook for 30 minutes on low. Drain any water left if not all absorbed. In another pan, add milk, sugar, corn starch, condensed milk, vanilla, rosewater. Bring to a boil then reduce the heat to medium. Add the cooked rice and stir. You need to keep an eye on that and keep stirring until it thickens. Also you need to keep it from sticking to the bottom of the pan. When it thickens, pour into the serving bowls and let it completely cool. After that, spread the marmelade on top then refrigerate until time to serve.

Serves 4

1 cup of lentils
1 cup of white rice
1 cup of olive oil
2 onions sliced (medium half circles)
1 tablespoon of allspice
1 tablespoon of cumin
Salt, pepper to taste
5 cups of water

In a pan, add the 5 cups of water and the lentils, cook on medium until the lentils are half way cooked, then add the rice then the allspice, cumin, salt and pepper. Let them cook on low. Meanwhile, in a skillet, add olive oil and the onions, season with some salt and pepper and let them brown but be careful not to burn them. After the onions are ready, drain the remaining olive oil and add it to the lentils and rice that are cooking. After the rice and lentils are cooked and the water is absorbed, transfer to the serving plate and add the onions on top. Serve with plain yogurt or a salad.

Serves 4 or more

1 cup of fine bulgur
1 diced tomato
1 small onion or shallot, diced
Lemon juice (1 big or 2 small)
1/3 cup of olive oil
1/2 cup of tomato sauce mixed with 1/3 cup of water
1 teaspoon of allspice or 7 spices
Salt and pepper to taste
Chopped parsley to top it
Cabbage leaves (optional)

In a pan, add the tomato sauce and the lemon juice and bring to a boil. Once they start boiling, turn the heat off, and add the spices, bulgur, chopped onion and tomato, cover and let it sit for half and hour. Mix in the olive oil then transfer into the serving dish. Add the chopped parsley. If you like to add some fresh chopped onions and tomatoes, you also can, it will give it extra flavors. I like to serve in cabbage leaves boats or cabbage on the side. It goes well with it but it's optional.

This salad can be served warm or cold.

Serves 4 or more

1 cup of Fava beans
1 cup of Chickpeas
1 big clove of garlic minced (or 2 small)
1 lemon (juiced)
1/3 cup of olive oil
Salt and pepper to taste
Some chopped parsley

Radishes and green onion (optional)
Pita bread (optional)

Soak the beans for 12 hours or overnight, then cook by boiling them until done. (If you're in a hurry, get them in the can.) Drain, but keep a little bit of the water, then transfer them in a bowl. Add garlic, lemon juice, olive oil, salt & pepper. Garnish with chopped parsley on top. Serve this warm. Radishes, green onions and Pita bread go well with this dish.

Serves a lot! At least 9 sandwiches

For the falafel mix:
1 1/2 cups of dried fava beans (found in Middle Eastern stores, since I couldn't find it elsewhere)
1 1/2 cups of dried chickpeas
1 cup of fresh chopped cilantro
1 cup of fresh chopped parsley
1 onion chopped
3 cloves of garlic, chopped
1 tablespoon of cumin
1 tablespoon of allspice
1 teaspoon coriander seeds (fined not whole ones)
1 teaspoon of baking powder
1 teaspoon baking soda
Salt, pepper

For the tahini sauce:
Tahini paste, lemon juice, water, some chopped parsley

* Vegetable oil for frying the falafel patties

Soak the dried fava beans and chickpeas in water for 12 hours or overnight then drain. Put all the falafel mix ingredients (except the baking powder and baking soda) in the mixer until you obtain a paste. Then add the baking soda and powder, fold them all together and let the mix sit for an hour. Meanwhile, prepare the tahini sauce by adding about 3 tablespoons of tahini and 3 tablespoons of water, then the juice of a small lemon and a tablespoon of fresh chopped parsley. You might need to add more or less water, it depends really on the kind of tahini paste you have.
Heat the oil in a frying pan, then with a tablespoon or a small ice cream scoop, take some of the falafel mix and drop in the hot oil, turn after two minutes, until golden on both sides then let them drain on a paper towel.

To make a falafel sandwich:
Put the falafel patties in pita bread, spread some tahini sauce on top, some fresh chopped parsley, sliced tomatoes and some pickled jalapenos. I like mine with Tabbouli on the side.

Another dandelion recipe. The previously published recipe shows how to cook the dandelion. So what I do, I usually take some of the cooked ones in water, drained and chopped, and in a bowl, I add a minced clove of garlic, some finely chopped onions, juice of one lemon, 2 tablespoons of olive oil, salt and pepper. Mix them all together and serve with pita bread.

Serves 4

2 bunches of dandelion
2 big onions
1 cup of Olive oil
1 clove of garlic, finely chopped
1 cup of fresh chopped cilantro
Juice of a big lemon
Salt and pepper.

Chop the 2 bunches of dandelion, clean very well by soaking them in water and some salt and then wash and drain. Add dandelion into a big pot of boiling water and let them cook until they're done, just like spinach. Drain them very well also like spinach then roughly chop them again. Slice the 2 big onions by cutting them into halves then slicing each half, sort of like obtaining medium thin half circles.
In a skillet, add olive oil, then the onions (leave about a handful aside). Now the onions need to cook until they become dark brown but not burned. When they're done, take them out of the skillet to a side plate, then in the same remaining oil add the the uncooked onions, cook them until golden then add the garlic, then the cilantro, cook for about one minute then add the dandelion, salt and pepper. Mix them all together and cook for about 10 minutes then add the lemon juice. If you feel that the dandelions absorbed all the olive oil while cooking, then you might wanna add another tablespoon.
To serve: Transfer the cooked dandelion into the serving plate and top with the dark browned onions. Serve with pita bread.

Serves about 8 people

1 1/2 cup of powdered sugar
1 1/2 cup of shortening
2 1/2 cups of flour
Raw pistachios* (each cookie needs one pistachio)

In the mixer, add shortening then the sugar, mix well until all becomes fluffy, then add the flour gradually until you get the cookie dough ready. Let the dough rest for 15 minutes. To make the shape of the cookies, take a small amount about the size of a small ball, roll it about 1/4 inch and then close it just like making a circle. Right where you attach this circleor where the two ends meet place a pistachio there (the photo shows the shape). Place on a baking sheet and bake for 25 minutes into a heated 275 or 300 degrees oven. Do not touch the cookies until they are completely cooled off. Sometimes the cookies might need more minutes depending on the oven's temperature.

* Raw pistachios can be found in Middle Eastern stores, or you can simply use almonds instead.


authorHello, my name is MAG. I've been running this blog since 2007.
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