Monday, May 30, 2011



  • 2 lb of fava
  • 1 medium size of chopped onion
  • 1/2 bunch of chopped fresh dill ( chopped )
  • 3 tbsp of olive oil
  • 1 tbsp of tomato paste
  • 1/2 cup of boiling water
  • salt

Wash favas and cut the ends off. Cut them into 2-inch sizes. Take olive oil, chopped onion in a large pot. Saute onion over medium heat until tender. Add boiling water, tomato paste, favas into the pot and stir. Bring it to the boil and turn the heat down to low. Stir occasionally and add more boiling water if it is necessary. Simmer 30 minutes or until favas are tender. Turn the heat off . Add chopped dill and salt.
Serve it with yogurt on top.

Monday, May 23, 2011



This is my latest favorite. Mustic gum adds to the pudding a very special flavor.

  • 5 cups of whole milk
  • 3/4 cup of heavy whipping cream
  • 1+1/2 cups of flour
  • 1+1/4 cups of granulated sugar
  • 3 large piece of mastic gum
Kataifi layers:
  • 1/2 lb of kataifi
  • 1 cup of coarsely chopped walnut
  • 3 tbsp of granulated sugar
  • 3 tbsp of salted butter
In a large sauce pan, take flour, sugar, milk and mastic gum for the pudding and whisk. Add 5 cups of milk and turn the heat on high. Stir constantly until it starts to bubble. Turn the heat off and set aside until it is in room temperature.
Meanwhile, melt butter in a large pot over high heat. Stir constantly until it starts to change its color to the pink. Add walnut and continue to stir until it is light brown. Add sugar and stir until it is brown.Turn the heat off and take the kataifi in a cookie sheet and cool it down.
Add heavy whipping cream into pudding and mix it with a mixer for 5 minutes.
In a rectangular pyrex, layer the first half of kataifi covering the bottom all over. Spoon the pudding over.Layer the second half of kataifi covering the pudding all over.Cover with plastic wrap and take it in the refrigerator until it is cold. 

Tuesday, May 17, 2011



  • 1+1/2 cups of fine bulgur
  • 1 cup of boiling water
  • 1 onion ( chopped )
  • 1/3 cup of olive oil
  • 2 tbsp of tomato paste
  • 2 tbsp of red pepper paste
  • juice of 2 lemons
  • 1 tbsp of pomegranate molasses
  • 1 cup of cold water
  • salt
  • 2 tbsp of olive oil
  • 1 tsp of chili pepper
In a large mixing bowl take bulgur. Add boiling water on it. Mix it and cover. Let bulgur absorb water for 20 minutes.
Meanwhile, take olive oil and chopped onion in a large skillet over medium-high heat. Stir onion occasionally until it gets tender. Add tomato paste and red pepper paste. Stir and cook for 5 minutes. Turn the heat off. Add this sauce  on top of bulgur and stir. Let it cool for 5 minutes. Take this mixture in a bowl of food processor. Process it for 10 minutes. Take it into the mixing bowl again. Add lemon juice, pomegranate molasses, salt and stir. Add cold water gradually and stir. Apportion it into 4 bowls.
In a small skillet take 2 tbsp of olive oil and chili pepper over medium heat. Stir for 2 minutes and drizzle it on top of each bowl.

Monday, May 9, 2011




•1 lb fillo dough


•1 large medium size of onion( chopped )
•1/2 chicken breast
•1 medium size sweet red pepper
•1/2 tsp of ground black pepper
•3 tbsp of olive oil


•2 eggs white
•1 cup of milk
•1/2 cup of vegetable oil
  • sesame seeds

Wash and drain chicken breast. Take it in a pressure cooker and add 3 cups of cold water. Bring it to the boil. You will see some foam on the surface when it starts to boil. Take them all with a spoon and discard. Close the lid of pressure cooker and turn the heat down to low. Cook the chicken for 5 minutes at low heat. Take the pressure cooker and let it cool. Open the lid when it is cool enough and take the chicken out. ( You could use the broth for soup or rice) Cut them into small pieces.

In a large pot, take vegetable oil add chopped onion and chopped sweet red pepper. Stir and cook until onion is tender. Add chichen and stir. Add black pepper and salt. Turn the heat off.
For the sauce; take eggs, milk and vegetable oil in large mixing bowl and whisk.

Brush bottom and sides of a 13 by 17-inch baking tray with vegetable oil. Layer the first half of fillo. Place the filling all over covering the whole surface.

Layer the  second half of fillo on top of the filling and cut the whole thing into squares.

 Pour the sauce evenly. Sprinkle sesame seeds. Take the tray in the refrigeretar for two hours.

Preheat the oven to 350 F. Bake for about 45 minutes or until nicely brown.

Monday, May 2, 2011



  • 2 eggs
  • 1 cup of chopped hazelnut
  • 1 cup of chocolate chips
  • 1/2 cup of plain yogurt
  • 1/2 cup of vegetable oil
  • zest of 1 orange 
  • 1+1/2  cups all purpose flour
  • 1 cup of granulated sugar
  • 1/4 cup of brown sugar
  • 1 tsp of baking powder
Preheat the oven to 350F.
Sift flour, baking powder together in a bowl.
Whisk eggs, granulated sugar and brown sugar in another large mixing bowl until it gets creamy. Gradually add yogurt, vegetable oil whisking consistently.
Add sifted flour,
baking powder to the bowl and whisk  thoroughly. Add hazelnut, orange zest and chocolate chips to the bowl and stir.

Pour this mixture to a bundt cake pan and bake approximately 60 minutes. Check the cake by inserting  a toothpick into the center. The toothpick will come out clean when the cake is done.