Eggplant spread, Baba Ghanouj

Eggplant spread, Baba Ghanouj


  • One large whole eggplant washed and cleaned skin on
  • 4 tbsp. of tahini or sesame paste
  • 3 tbsp of lemon juice
  • 1 tspn of salt or salt to taste
  • 1 large clove of minced garlic
  • ¼ cup of parsley (optional)
  • Drizzle of olive oil

Place the eggplant directly on the stove top and let it burn over the fire, we want to create a black color and a smoky taste. Keep turning the eggplant around until all the sides are burnt. It should take around 20 minutes depending on the size. When ready, take away from the heat and let it cool. Peel the skin off the Eggplant with your hands. It’s okay if there was some skin in the paste, it’s delicious! In a separate bowl, let’s make the paste. Add the tahini, lemon juice, minced garlic, salt and mix them together in the bowl.  Mash the Egglplat with a fork then add the eggplant to the paste and mash it again with the fork. Mix everything together spread it on a place, sprinkle the parsley for decoration and drizzle with olive oil.

Fattet Hummus

Fattet Hummus


  • 1 cup yogurt
  • 1/2 squeeze of lemon juice
  • 2 tbsp tahina or sesame paste
  • 1 glove minced garlic
  • 1/2 cup water
  • 1/2 cup cooked chickpeas 
  • 1 loaf pita bread
  • 1/4 cup pine nuts
  • Olive oil
  • Salt to taste

Step 1:

Preheat your oven for 400 degree. Cut the pita bread into cubes and brush with olive oil. Place them in the oven for 10-12 minutes or until crispy, gold, and brown. Remove and set aside.

Step 2:

In a mixing bowel mix yogurt, water, garlic, lemon juice, sesame paste, water, and salt. Mix well until mixture is well combines.

Step 3:

In a small pan add a drizzle of olive oil and pine nuts stir until golden, then set aside.

Grap a plate of your choice place the bread then chickpeas top with yogurt and pine nuts, you can add a drizzle of my favorite pomegranate molasses. This dish can be served cold or warm!


Green Peas or Lobya Bzet

Green Peas or Lobya Bzet


  • 2 pounds of fresh or frozen green peas.
  • 4 fresh tomatoes or 14 ounces of canned fresh tomatoes
  • ½ cup of olive oil
  • salt and pepper to taste
  • 1 tbsp of tomato paste
  • One large chopped onion
  • 5 minced garlic gloves

Cut the green peas into 3 pieces each. Add olive oil in cooking pan and cook the garlic and onions until tender. Add the green peas to the pan and cook the green peas for 15 minutes stir every now and then. Add salt, pepper, fresh or canned tomatoes, and tomato paste. Cook until everything is tender should take around 15 minutes.

Riz M7shee Djej – Chicken Stuffed Rice

Riz M7shee Djej – Chicken Stuffed Rice


  • 1 Whole chicken (washed and cleaned, leave skin on)
  • Chicken Rub (3 tbsp of Chicken and Poultry Rub/Chicken Spices, 1 tsp of Turmeric, 1 tbsp of Paprika, 1 tsp of Black Pepper, 1 tsp of Salt, 2 tbsp of Fresh Lemon Juice, 4 tbsp of Corn Oil, 1 tsp of Tomato Paste)
  • 1 tbsp of Flour
  • Half a Lemon
  • 4 bayleaves
  • 4 ground cardamon
  • 2 sticks of cinnamon
  • 1 Cup of uncooked Short Grain Rice
  • 2 Cups of Water
  • Half an Onion
  • 2 tbsp Oil (to fry the onion)
  • 1 tbsp all spice

Step 1:   Chicken Rub

Mix all ingredients together until you get a thick paste. Set aside.

Step 2:   Chicken

Add Flour and Lemon Juice to the chicken. Rub the Flour with your hands. The Flour and Lemon will clean the chicken and prepare it for the Chicken Rub. Run the chicken under cold water to clean it. Wash the chicken well under the water to get rid of any blood and hair. Pat try the chicken with a paper towel.

Place the chicken in a large pan cover with water, add bayleaf, cardamon, cinnamon sticks, salt, and lemon slice. Boil the chicken for 30 minutes then remove from water.

Time to marinate the chicken. Take a long flat baking tray and cover it with Foil. Place the chicken on the baking tray and cover the chicken all over with the prepared Chicken Rub. Make sure you get the Chicken Rub all over even under the skin. Take your time marinating. You want to make sure you get the whole chicken covered with the Rub. Leave the chicken marinated 2 hours or overnight in the fridge.

Step 3 : Rice

Fill a medium size pot with 2 tbsp Oil. Cook the oil in High Heat until hot. Then add the chopped onions to the pot. Sautee the onions for 5 minutes or until brown. Add 2 cups of water, 1 cup of uncooked rice. Bring to a boil. Cover and let it simmer on Low heat for 17 minutes.

Preheat the Oven to 400 degree Feherenheit. Take your cooked rice and stuff it inside the cavity of the Chicken. Be generous with the rice and stuff as much as you can in there. Take the pan with the Chicken and put it in the oven. Let it cook for 1 hour to 1 hour and a half depending on the size of the chicken.



White Kidney beans, Fasulia Bzeyt

White Kidney beans, Fasulia Bzeyt

2 cups of cooked white kidney beans or even red

1 cup of carrots.

1 bunch of Cilantro

5 garlic minced gloves

2 tbsp of tomato paste

1 can diced tomatoes

4 tbsp of olive oil

1 tsp of paprika

½ cup of water

salt and pepper to taste

squeeze of lemon juice

¼ cup of parsley (optional)

Add olive oil to the cooking pan. Add the garlic cook for 2 minutes, add the carrots, then tomato paste, and cook until the carrots are tender. Add beans, salt, pepper, paprika, tomato paste, diced tomatoes, and water. Cover the pan let it simmer for 20 minutes until all the flavors come together, stirring occasionally so the food doesn’t stick to the pan. Top it with parsley, a drizzle of olive oil and a squeeze of lemon juice.