Wednesday, July 16, 2014


1 cup of corn flour or corn meal, 2 cups of white flour, 1.5 eating spoons of yeast, 3-4 cups of water, Vegetable oil, Salt

Mix the white flour with the corn flour
Toast the flour mixture in an oven until it turns a golden brown. Allow for it to completely cool. Mix the flour with the yeast, salt

Slowly add the water until the mixture is dissolved. Cover the mixture tightly with a plastic bag and place it near a window or another slightly warm area for 1.5 hours or until the mixture has large bubbles and a sour smell
Warm a frying pan on the stovetop and cover its surface area lightly with oil. Pour the mixture into the pan as you would a pancake. You can choose the diameter of the bread. Cook until there is not more liquid and the lahooh is soft and light brown in color. Flip the bread to other side. The bread should have an elastic consistency

Cover the bread with a warm towel until it’s consumed. Enjoy!

Tuesday, July 15, 2014

Kebab Hindi

Kebab Hindi

Contrary to what the name might suggest, this simple, healthy and wonderfully tasty Syrian dish does not appear to have much Indian influence and is not heavily spiced. Like Damascene cuisine more generally, the key to this dish is its delicately balanced, fresh flavor. It is the ideal dish for breaking one’s fast with friends and family and can easily be cooked in large quantity.

Ingredients (4 persons):
  • 500-600 grams minced meat
  • 2 eggs
  • 1 tablespoon tomato paste
  • 1 spoon of breadcrumbs
  • Olive oil
  • 3 large onions
  • 10-12 tomatoes
  • 1 large zucchini
  • 1 eggplant
  • 1 green bell pepper
  • pine seeds (small handful)
  • 1 large handful of finely chopped mint
  • Salt, pepper to taste (other spices at your discretion)

  • Cut onions in narrow slices and dice the tomatoes.
  • Cut the green pepper, eggplant and zucchini into small pieces about 1cm thick.
  • Sweat the onions in a little oil and then add green pepper, eggplant, and zucchini.
  • Add tomatoes, tomato paste and finely chopped mint, salt and pepper. Cook for about 10mins before placing the sauce into a large casserole.
  • Now mix the minced meat with the eggs and breadcrumbs (you can use a little flour instead of breadcrumbs) until you get a firm mass. Season with salt and pepper and roll into small meatballs about the size of a golf ball. Fry the meatballs gently in a little oil (not too long, as they will be cooked for another 30 minutes afterwards).
  • Place the meatballs into the casserole with the sauce and sprinkle with a handful of pine seeds.
  • Place the casserole into a pre-heated oven (200°C) and cook for 30 to 40mins.
  • Serve with rice or flatbread.

Friday, July 11, 2014



1tinchickpeas(drained well)
1mediumred onion
2medium clovesgarlic(finely chopped/grated)
1teaspoonground cumin
1teaspoonchilli powder
1teaspoonchilli flakes
1teaspoonground coriander
2teaspoonsmint sauce(or fresh mint)
2tablespoonsplain flour
1pinch ofsalt pepper
25mlvegetable oil
2tablespoons fresh parsley(chopped)

Start off by blending onion & garlic. Preheat oven to 200ºC. Then, add remaining ingredients (except oil) and blend until desired consistency or until everything is well combined and a fine mix. Taste for spice and seasoning – adjust accordingly.

Now, you can make standard falafel (around 8-10) or falafel burgers (4-5).

Form into balls, place on baking sheet and press down slightly. Brush with a tiny amount of vegetable oil, and bake for 20-25 mins until hot in middle and crisp.

Alternatively, you can fry in a hot pan for about 2 minutes on both side, then finish in a hot oven for 10 minutes.  - See more


Monday, June 30, 2014

Potato and Peas Samosas

Potato and Peas Samosas
(making 16 mini ones)

For the filling
-2 potatoes diced
-1 onion chopped
-2 green chilli chopped
-2 tbsp chopped coriander
-2 tbsp frozen peas
-1/2 tsp ginger mince

-1/2 tsp whole cumin
-1/2 tsp mustard seed
-1/4 tsp fennel seed
-1/4 tsp chilli flakes
-Pinch of onion seed
-Pinch of asofoeda

Heat 2-3tbsp oil add the cumin, mustard seeds, fennel seeds, and onion seed and stir.
Wait till it pops then add the onion and ginger and stir on high heat for 2 mins.
Put heat down to medium and cook for 2 mins.

Add asasifeoda, chilli and coriander powder and salt and stir for 2 mins on high heat.
Add the cubed potatoes and stir for 3 mins.

Add 1/2 cup water and cook on low heat covered for 10 mins or until potato cubes are mushy soft.

Add the frozen peas
(If you're using fresh peas add it earlier on, at the stage when you add the water to the potatoes)
Mix in the chopped coriander and chillies too with the peas.
Leave for another 2 mins on low heat then turn off the heat.
Let it cool before filling.

Samosa dough recipe:

-2 cups flour
-3/4 cup Water
-1/4 cup Oil/ghee
-1/2 tsp Salt

Get the flour, oil/ghee and salt in a bowl and then using your finger tips rub the mixture till you get crumb like texture.

Gradually add water little bit at a time as you're kneading it into a dough.
The dough needs to be firm.

Cover dough and keep aside for 20 mins

Get the dough and knead again and divide into equal sized balls. (This recipe will make 8)

Roll out each ball into
oval like circle then cut in half

Brush water around the flat edge of one Half.
Make a cone bringing both ends together slightly overlapping.
Press it down to close in the middle.

Put the filling in and make a fold on the top flap, bring it over and pinch to close together.

To fry the samosas~

To get crispy somosas:

heat the oil to a high temperature and then put the samosas into the hot oil.
reduce the heat to low after 10 secs and fry the samosa.
Cook it till golden and crispy.

Important: don't put directly into low heat oil or you'll get oily somosas. And also if you continue cooking on high heat somosas won't be as crispy

Take out onto a paper towel to absorb excess oil.

For healthy option.

Foil and grease a ovenproof tray.
Place the somosas on top and bake for 30mins at 180'c/gas mark 4

Serve with your favourite sauce/chutney

Friday, May 16, 2014

Roast Chicken Tacos

Roast Chicken Tacos



  • 2 ripe tomatoes, chopped
  • 1/2 teaspoon salt
  • 3 cups shredded white meat
  • 4 radishes, thinly sliced
  • 1 small jalapeño, thinly sliced
  • 2 cupsshredded cabbage
  • 1 cup cilantro sprigs
  • 2 limes, in wedges
  • 8 corn tortillas
  • Hot sauce (optional)
1. In bowl, sprinkle tomatoes with salt. Arrange chicken, radishes, jalapeño, cabbage, and cilantro on platter. Squeeze lime over vegetables.

2. Wrap tortillas in kitchen towel. Microwave 1 minute to heat.

3. Divide fillings among tortillas.


Friday, May 09, 2014

Turkish Delight

Turkish Delight

•    Braise 1 cup Sojee/ Taystee wheat  with 125g butter
•    Add 2 cups of boiling  water
•    Stir to ensure that there are no lumps
•    Add 2 to 2 ½ cups of milk + 1 tblsp rose water.
•    Cook till sojee is thick
•    Add 1 tin condensed milk.
•    When almost done add ½ cup chopped Turkish delight.
•    Decorate with nestle cream and chopped Turkish delight.

Source: Radio Islam Recipes

Friday, May 02, 2014

Layered Tuna salad


Monday, April 28, 2014

Cheese and Tomato Panini

4 ciabatta sandwich rolls
2 tablespoons olive oil
1/2 cup basil pesto
8 slices mozzarella cheese
1 medium tomato, cut into 8 thin slices
1/2 teaspoon salt
1/4 teaspoon pepper

1 Heat closed contact grill 5 minutes.

2 Cut each roll in half horizontally; brush outside of each half with oil. Spread pesto on inside of both halves. Layer each sandwich with cheese and tomato. Sprinkle with salt and pepper.

3 When grill is heated, place sandwiches on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Slice sandwiches on diagonal and serve warm.

Tuesday, March 04, 2014

Curry Sauce - Chip Shop Style

Low calorie cooking spray
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1cm piece root ginger, peeled and finely grated
1 tbsp curry powder
400g can chopped tomatoes
60ml vegetable stock
2 tbsp sweetener
50g fat free natural fromage frais
1 tbsp of freshly chopped coriander
1 tbsp of freshly chopped mint

Spray a pan with low calorie cooking spray and place over a medium heat. Add the onion and garlic and cook until soft. Add the ginger and cook for 1-2 minutes, then add the curry powder and cook for a further 1-2 minutes.

Add the tomatoes, stock and sweetener and bring to the boil. Reduce the heat and simmer for 12-15 minutes.

Transfer the sauce to a food processor and blend until smooth. Return to the pan, add the fromage frais, coriander and mint and gently heat through before serving (do not boil or the fromage frais will curdle).

Friday, February 28, 2014

Eggs Benedict

225g fresh spinach
Juice of ½ lemon
4 tbsp fat free natural fromage frais
1 tbsp freshly chopped tarragon
salt and freshly ground black pepper
4 slices wholemeal toast from a 400g loaf
4 slices Chicken/ Lamb polony 
4 poached eggs


  1. Place the spinach in a large pan with the lemon juice and cook for 2 minutes until wilted. Drain off any juice and keep warm.
  2. For the sauce. Season the fromage frais with the tarragon and a little salt and black pepper. Heat gently for 1-2 minutes until warm. Don't boil or the fromage frais will separate.
  3. To assemble. Place a slice of toast on each plate and cover with a slice of polony. Pile on the spinach and top with a poached egg.
  4. Spoon over the sauce and serve immediately.
Recipe adapted from slimming world.

Friday, February 21, 2014

Lemon Butter Chicken Kebabs

•    ½ kg chicken fillet cut into up
•    3 slices bread soaked in milk
•    2 eggs,
•    some crushed garlic, green chillies, black, lemon&white pepper
•    salt,
•    1 tblsp jeeru
•    1tblsp semolina,
•     fresh green dhania and spring onion. cut up

mix together the above ingredients in a food processor or magi mix. Add ½ tsp baking powder before frying. shape into balls or longs, and fry.

lemon, garlic flakes, butter and parsley. suggestions: serve as is with grated crisp or wrapped in your favorite tortilla with mayonnaise, guacamole, grated crisp...... for burger patties, add chicken spice, parsley and only 1 egg to mixture

Source: Radio Islam Recipes

Monday, February 10, 2014

Moroccan Chickpea Soup

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 celery sticks, chopped
  • 2 tsp ground cumin
  • 600ml hot vegetable stock
  • 400g can chopped plum tomatoes with garlic
  • 400g can chickpeas, rinsed and drained
  • 100g frozen broad beans
  • zest and juice ½ lemon
  • large handful coriander or parsley and flatbread, to serve
    1. Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
    2. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

    Source: BBC Good Food

      Tuesday, February 04, 2014

      Mediterranean Beef Pasta

      Serves: 2
      Time: 30 minutes


      • 225g lean beef, cut into strips
      • 200g pasta shapes
      • 1 garlic clove, crushed
      • 1 red pepper, sliced
      • 1 courgette, chopped
      • 100g mushrooms, sliced
      • 225g can of chopped tomatoes
      • 1 tbsp tomato ketchup
      • dried mixed herbs


      1. In a saucepan or wok, fry the meat and garlic for four to five minutes until browned. You should not need to use any oil.

      2. Add the pepper, courgette and mushrooms and stir-fry for two minutes. Stir in chopped tomatoes, ketchup and herbs, and season to taste. Bring to the boil and simmer for five minutes.

      3. Cook the pasta according to the instructions on the packet. Drain it and stir into the sauce.

      Source: NHS UK

      Friday, January 31, 2014

      Lemon Chicken

        Lemon Chicken

      • Serves: 2
      • Time: 55 minutes
      • 2 skinless chicken fillets, cut into strips
      • 1 small onion, chopped
      • 1 tbsp olive oil
      • 1 low-salt stock cube
      • ½ lemon plus its juice
      • 6 mushrooms, sliced
      • 1 tbsp parsley, chopped
      • a pinch of dried dill
      • a pinch of black pepper
      1. Gently fry the chicken in the oil until golden brown, then carefully put on a plate.

      2. Toss the mushrooms and onion in the oil and add the stock cube. Simmer over a low heat and add a pinch of dill.

      3. Grate the lemon skin into the pan and add the parsley, lemon juice and black pepper. Simmer until the sauce has reduced by half and then put the chicken back in the pan. Cook for another 15 to 20 minutes, until the chicken is cooked through.

      4. Serve with boiled rice and steamed green vegetables, such as cabbage or green beans.

      Thursday, January 30, 2014


      3 cups tastic rice, in arad water and drained
      1 kilo chicken fillet, cut into big cubes
      ¼ Kilo sausages cut in pieces
      ¼ polony cut into cubes
      2 green peppers cubed
      3 carrots sliced into rings
      2 onions chopped
      4 tomatoes liquidized
      Braise carrots and peppers in a little oil and set aside. Braise sausages and set aside
      Braise polony and set aside
      Make vagaar with onions, whole jeero and 4 sliced garlic cloves
      Add chicken fillets and braise fillets with
      2 tablespoon red ginger and garlic masala
      1½ teaspoon dhanna (coriander), jeero (cumin)
      ½ teaspoon arad
      2 teaspoons salt
      Add tomatoes and allow to cook for +- 10 minutes
      Add sausages and polony, braise for 2 minutes
      Add carrots, pepper and rice
      Mix everything together and allow to steam for +- 30 minutes
      Serve rice in platters

      Tuesday, January 28, 2014

      Quick Pizza

      1 cup grated cheese
      1 cup cooked steak, chicken or polony
      ½ cup tomato chopped
      ½ cup chopped green pepper
      Salt & pepper to taste
      Green masala
      1 tsp baking powder
      2 Tbsp flour
      2 eggs

      Combine and pour into greased up cake and bake 1080

      Tuesday, January 21, 2014

      Adana Kebab

      Adana Kebab

      1lb Lamb Mince with fat
      4-5 Garlic Cloves
      1 Handful of Parsley
      1 Onion
      1 tablespoon Paprika
      1 tablespoon Cumin Seeds
      1 tablespoon Coriander Seeds
      1 teaspoon Cinnamon Powder
      Salt to taste

      1. Peel and finely chop the cloves
      2. Finely chop the parsley
      3. Peel and finely chop the onions as fine as you can
      4. Place the mince in a bowl
      5. Add the garlic, paprika, cumin seeds, coriander seeds, cinnamon powder, salt and mix well with your hands till combined
      6. Next add the onions and parsley and again mix well
      7. Cover and leave to marinade for at least 1-2 hours.... overnight works best
      8. NOTE: Traditionally the meat is placed on a long flat metal skewer and grilled as a long kebab but as I have little children I make smaller elongated oval kebabs
      9. Wet your hands and shape the mince in oval elongated kebabs or bind to the skewers if you have them
      10. Grill turning occasionally till meat is cooked
      11. No need to add any oil as the fat in the mince will keep them nice and moist
      12. Remove from grill & add to serving plate

      Monday, January 20, 2014

      Keema naan

      Keema Naan

      1 cup Bread Flour
      1 tsp Salt
      1 tsp Butter
      1 Tsp Caster Sugar
      1 tsp Blend Dried Yeast
      1 tsp Ginger paste
      1tsp Garam Masala
      1/2 cup chopped onion
      100 ml Yoghurt
      1/2 cup Minced Lamb
      1/2 tsp Ground Cumin
      1/2 tsp Ghee or Butter
      2 tbsp Vegetable Oil


      1. Mix flour and salt; rub in the butter.
      2. Take a small glass bowl, Stir in sugar ,salt and yeast put in warm
      water and let it settle for 10 minutes.
      3. Now put the flour in a kneading pan, make a well in the centre and
      pour in yoghurt and add the mixture of yeast and water which you prepared in step 2 above.
      4. Knead the dough.
      5. Once done cover it with damp cloth and leave to rise in a warm
      palce for 1 hour or until doubled in size.
      5. Meanwhile, heat the oil in a pan and fry the mince for 5 mins. Add
      the onion,ginger paste and cook until softened.
      6. Stir in the cumin, Garam Masala and a pinch of salt and cook for 2
      7. Now take the dough, it should have swelled up by now. Knock it back
      to remove the air.
      8. Divide it into 6 equal portions.
      9. Spread the dough ball into a flat surface, put lamb mixture and
      roll the dough into a ball again.
      10. Now carefully pat the flour ball into a tear shape by patting by
      11. If the flour mixture gets sticky and sticks to the surface you can
      spread some dry flour on the surface first.
      12. Once the tear shaped Naan is properly spread and rolled out.
      Sprinkle some sesame seeds on top.
      13. Put the Naan in a greased tray, and fry both sides.

      Thursday, January 16, 2014

      Chicken Cheese Balls

      Chicken Cheese Balls
      3 slices white bread, torn into small bits (1 cup)
      1/3 cup milk
      2 small onions, finely chopped
      1 tbsp. finely grated cheese
      1 small garlic clove, minced
      1 large egg
      1 pound or 1/2 kg ground chicken (I used breast)
      1 tbsp. tomato paste
      3 tbsp. finely chopped parsley
      1-2 tsp. chilli flakes (optional)
      1-2 green chillies chopped (optional)
      2 tbsp. ketchup
      oil for greasing the pan
      1. Preheat oven to 180°C with a rack in the middle.
      2. In a small bowl, soak the bread in milk until softened.
      3. Meanwhile, preheat a medium skillet over medium heat and sauté the onion, garlic, salt and pepper and cook until the onion is softened, about 6 minutes. Cool slightly.
      4. Squeeze the bread to remove excess milk, then discard milk.
      5. In a medium bowl, beat the egg, then add the chicken, tomato paste, parsley, cheese, onion mixture, chilli flakes, green chilli and the bread. Mix well and form 12-15 meatballs.
      6. Lightly spray or oil a baking sheet (I used a 9×13 Pyrex dish) and place the meatballs in it.
      7. Squeeze a little ketchup on top of each meatball and spread with a teaspoon.
      8. Bake until the meatballs are cooked through, about 20 minutes.