Goes lovely wid polao + salads + coke :-)

3 carrots, peeled and cut into thirds
3 potato cut into cubes
1 big onion, peeled and cut into rings
1 small onion, grated
6 cloves garlic, grated
3-4 cloves garlic halved
1 tsp ginger grated
1 kg whole chicken (this one was 1.6 kg's)
1 tbsp salt
1 tsp turmeric powder
1 tsp corrainder powder
1tbsp sweet n sour thai sauce
1tsp garam masala
1tsp chilli powder (also kashmiri/paprika/etc for colour)
1 lemon, halved
2 tablespoons olive oil
2 tablespoons unsalted butter

clean the chiken well. cut 1cm slices into the breast pieces , thighs, drumsticks. skinless preffered. i kept the skin only on the drumsticks, becomes crispy and looks good too.

marination: sprinkle salt, turmeric, corrainder, garam masala, chilli, ginger, garlic, onion paste, olive oil, sweet-sour thai sauce, lemon juice, and mix well to coat. (sometiems chiken tikka masala can also give the red colour to the roast) cover and let it marinate in the fridge for 35mins.

preheat the oven 5-10 mins at 250 degree C.
cover the oven tray with aluminium foil, oil the top surface fo the foil minimally, place the marinated chicken in the middle. place the carrots potatos onion rings halved garlic all around the chicken. a few of the garlic can be put in between the chicken slices and folds.
(idea: once i had stuffed the chiken hollow with cooked basmati rice before putting it into the oven)

put it in the oven. check after 20 mins. turn the side with 2 spoons/fork.u can also turn the potatos so that the other side also gets crunchy. check again after 15 mins. take it out when u think the chicken luks brown and crunchy enough to ur fancy!
take off the chicken and wrap it in a lavash bread.
(usually it takes max.35mins.after 40 mins the chicken could very dry,in which case u cud eith oil the top later with a brush, or srinkle lemon,etc).
dig in ! ;-)
COKE! lavash bread!


kafta was made after mixing, ground beef with grinded parsely, onions, garlic salt, and garam masala.

fry onions, garlic, garam masala, tomatoes, dry mint leaves and add the kafta balls in it. fry for 3 mins, add water, salt. Bring to boil for 10 mins, and whola!

use 4 tomatoes for 1/2 kg meat


how i made it--
3 potato cut into cubes
1 medium onion, peeled and cut into rings
1 small onion, grated
6 cloves garlic, grated
1 tsp ginger grated
1.5 kg whole chicken cut into big pieces
1 tbsp salt
1 tsp turmeric powder
1 tsp corriander powder
1 tbsp sweet n sour thai sauce
2 tbsp honey
1 tsp garam masala
1 tsp chilli powder (also kashmiri/paprika/etc for colour)
1 lemon, halved
2 tablespoons olive oil
2 tablespoons unsalted butter
BBQ hot sauce
Charcoal, wood

clean the chiken well. cut 1cm slices into the breast pieces , thighs, drumsticks. skinless preffered.
marination: sprinkle honey, salt, turmeric, corrainder, garam masala, chilli, ginger, garlic, onion paste, olive oil, sweet-sour thai sauce, lemon juice, and mix well to coat. cover and let it marinate for 30mins.

place the potatoes onion rings halved garlic all around the chicken. sprinkle salt and garlic over them to add flavour
brush BBQ hot sauce over the pieces as u turn flip 'em over. it will take about 15 mins over good charcoal heat.

do not worry if a bit burnt,, this is BBQ! dig in ! ;-)
COKE! lavash bread!


This ones not so difficult...fast n easy i wud say...

6 medium-small sized turnips
3 medium sized carrots
3 medium sized cucumbers
2 pickled cucumbers
2 big tomatoes
250gm fetta cheese
10 olives
1tbsp dill
salt to taste
1tsp olive oil
1/2 lemon

cut the turnip, carrots, cucumbers, tomatoes to same small quarter size, sprinkle salt, olive oil,
add olives,dill,squeeze in the lemon,,,and giv it a good stir to mix well and let the tomatoes leave some of its juice in the mix...

cut into cubes and add the fetta cheese (cus if you add it earlier it wud break apart in the stir) and stir gently again.


nothing at ma palce, just a loaf of bread and mozarella cheese...and ma oven!


serving for 4

6 medium sized potatoes
250mg x 4 medium sized fishes (abt 30cm length)
2 big onions
4 cloves garlic grated
2 lemon
1tsp turmeric
1tsp corrainder
salt to taste
1tsp olive oil
charcoal, wood

clean the fish well of its scales, and as well as inside the fish. make 1-2 cm cuts over the flesh fo the fish on both sides.
marinate with salt, turmeric, garlic, corrainder, olive oil, lemon squeeze.
cut the potatoes in small pieces and sprinkle salt and garlic over them . make circular thin slices of the onions and also put it on top of the fish durign the BBQ.

BBQ for 15 mins turning sides,over good charcoal heat, arange the potatoes around the fishes.


1 liter of milk
8-10 slices of bread
1 to 1 1/2 cup sugar
1 cup milk powder
 2-3 green cardamom(discard its shell/skin-ground seeds)
Pistachios(sliced thin vertically)
Almonds(sliced thin vertically)
yellow food color
1. Fry the slices of bread in a little oil until light brown (I made french-toast in place of this)
2. Remove ,cut these bread slices diagonally and set it aside.
3. Combine milk, milk powder, sugar ,color and cardamom.
4. Bring it to boil and reduce heat to medium.
5. Keep simmering until the milk gets thickened.
6. Arrange the bread slices in the milk and bring to boil. Turn once to coat both sides. Let milk thicken.Remove from heat.
7. Now arrange the soaked bread slices where you want to serve. Decorate it with chopped nuts. Serve it cold.


For Filling
Urad daal (white lentil) ½ teacup
moong daal (yellow lentil) ½ teacup
(soak both these white lentil and yellow lentil overnight or atleast six hours, blend in mixer grinder to a paste)
Ginger crushed ½ teaspoon
Green chilies crushed 6
Garam Masala powder 1 teaspoon
Coriander powder ½ teaspoon
Cumin Seeds (roasted and powdered) ¾ teaspoon
Chilli Powder ½ teaspoon
Turmeric powder ¼ teaspoon
Salt to taste
Ghee/Oil 2½ tablespoon

For Dough :
White flour 4 teacups
Ghee/Oil 3 tablespoon
Water as required
Salt to taste
Cooking Oil for deep frying

Filling>> heat Ghee/Oil in a sauce pan and fry ginger and green chillies on low heat until light brown. Add lentil paste and all seasoning (mentioned in filling ingredients), stir on medium heat until all ingredients are properly mixed. Remove from heat and set aside.

Dough>> sift together flour and salt into a large mixing bowl. Rub in Ghee or Oil, add water and kneed to form dough. Add 2 tablespoon of ghee/oil and kneed again to a soft dough. Cover and keep in refrigerator for 6 hours. After 6 hours divide the dough in 25-30 equal portions and roll them into small balls.
Press each ball lightly to flatten it, put 1 teaspoon of lentil filling on it and cover with another flattered dough ball. Press between palms to seal and form thin kachori.

Heat Oil for deep frying in a deep pan, when hot turn down the heat to medium. Drop in the kachories one at a time, fry on medium heat, pour oil over them , turn upside down. Remove when golden brown and crisp.
Serve hot with chutney or Vegetables.


المنسف الاردني , the main dish In Jordan meat nuts button
The meat cooking in hot yoghurt and then put on large dish of rice And we put pine nuts and this a traditional dish mean for special occasions and every week all the jordanian family eat " manssaf " by hand this dish eating by Right hand.


Makes about 15 muffins.
2 eggs
2 deciliters sugar
50 grams butter
3 deciliters plain flour
2 teaspoons baking powder
2 teaspoons vanilla sugar
1 deciliter water

Set oven to 200 degrees Celsius. Beat eggs and sugar until fluffy. Melt butter and let cool. Mix flour with baking powder and vanilla. Add this mix and the water to the batter, a little at a time. Pour into greased muffin tin and bake for about 15-20 minutes in the middle of the oven.

You might also want to try this recipe with some cocoa powder or chocolate, berries, citrus zest...


1/2 kg chicken liver (Kaleji)
1 tbsp pepper
2-3 tbsp Worcestershire sauce
1 lime
3-4 tbsp oil
Salt - to taste

1. Slice liver into 2 × 1 inch pieces. Sprinkle salt, pepper and Worcestershire sauce and leave to marinate for 2-3 hours or longer.
2. Heat oil in frying pan, add marinated liver and fry on medium heat till just about done (around 7-10 minutes).
3. It should be spongy to the touch. Do not overcook as it will become hard and dry. Remove from heat, sprinkle lime juice and serve in its own gravy.


Perfect for those hot summer days we left behind us about a week ago here ;-)

Pasta of your choice
Leek or onion - you can boil the onions for a few minutes if you want them sweeter
Bell pepper/chili pepper
Kidney beans/chick peas or whatever else you like
I usually add meat - pre-cooked chicken in small pieces or mortadella like in the pic
Olive oil
Lemon juice/white vinegar
garlic, crushed or finely chopped
Salt, pepper
Dried mint, if desired

Boil pasta, drain and cool. Prepare the other ingredients. Place everything in a bowl, add dressing and mix well. Let stand for a while for flavour to develop. This should last a few days in the fridge as long as you don't add lettuce or other vegetables that wilt easily.


Chili peppers, preferrably not too small as they won't hold much!
Minced/ground meat
Cooked yellow lentils (or exclude these and just use meat)
Chopped onion
Finely chopped garlic
Tomato paste
Grated cheese
Salt, pepper
Harissa or hot sauce, if desired

Set oven to 225 degrees Celsius. Fry minced/ground meat. Add onions and garlic. Add tomato paste (and harissa or hot sauce if desired) and a little water. Season and let simmer until some of the liquid has reduced. Let cool. Meanwhile, wash peppers, cut of stems and cut them open. Use cold water and be careful not to touch your eyes. When the meat mixture has cooled down a bit, mix with cheese and adjust seasoning. Stuff peppers and place in a greased, ovenproof pan. Place in middle of oven for about 20 minutes. Serve with for instance rice and a salad.


1 chicken
1 onion, chopped
1 clove garlic, finely chopped
1/2 courgette, sliced
Fresh herbs - I used some from my window box; rosemary, lemon thyme and curry herb (it's actually called that)
Lemon juice
Salt, pepper

Soak clay pot for 8-10 minutes if it's been used before, 8-10 hours if it's the first time. Place all ingredients except chicken in a bowl and mix well. Pat chicken dry and stuff with this mixture, adding a little extra salt. Try to put some under the skin too, adding a little oil or butter. Close chicken using tooth picks. Place veg mix on bottom of pot, place chicken on top and add some water. Place in cold oven and set oven to 225 degrees Celsius. Cook for about 1,5 hours. Turn chicken over once wile cooking. Remove lid toards end if you want more colour.

If you don't have a clay pot, you can of course cook this in a large pot in oven or on stove. Cooking time will be shorter. One of the advantages to cooking in a clay pot though is that it keeps moisture in very well. If you have a large enough pot you can toss some potatoes in as well, otherwise you can cook some on stovetop, perhaps adding some turmeric for extra colour.


1 liter full cream milk – bring to boil in a heavy pan.
2 table spoon almonds – peel, grind and add.
Seeds of 8 cardamoms – add. Boil the milk until reduced to ½ liter.
2 drops almond essence (not more!) – add.
Strain the milk through cheese cloth, squeeze the almonds until dry, and then discard the pulp

400 ml sweetened condensed milk –add to almond milk
2 table spoon unsalted pistachio nuts – peel and coarsely crush
500 ml cream – add to almond milk and blend

Freeze the mixture until slightly firm, then whisk until smooth; transfer into individual cups, freeze overnight.
Remove the kulfa from freezer some time before serving, turn it onto a plate.
Decorate it with crushed pistachio and almond nuts and serve.


1/2 kg potatoes
1 tbsp garlic, finely chopped
1 tbsp white cumin seeds
1/2 tsp turmeric
1-2 tsp oil
25 g fresh coriander, chopped
25 g small green chillies, finely chopped
Oil for deep frying
Salt to taste

125 g besan/gram flour
1 egg
salt to taste

*For the batter mix gram flour, beaten egg, salt and enough water for a thin consistency batter.

Boil and skin potatoes. Mash well. Heat oil and turmeric, garlic and cumin seeds.
*Fry for a minute or two. Add mashed potatoes and salt and mix well. Remove from heat, add green chillies and coriander and mix well.
*Shape into small balls about 1 inch in diameter, dip in the batter and deep fry vadae in hot oil until light brown.
*Serve immediately with tamarind chutney or red garlic chutney.

Note: You can also place a small cube of cottage cheese inside vadae and continue with frying.


1 whole fish with firm, white flesh - in this pic I used a tilapia
salt, pepper

Set oven to 150 degrees Celsius. Clean fish and rinse in cold water, pat dry. Smear with a little oil inside, and add fresh herbs to taste - I used rosemary and lemon thyme from my window box - and a few slices of lemon. Add salt and pepper. Smear lightly with oil on outside and place on a rack, if you wish you can place it on top of a tray with quartered potatoes, onions and vegetables to taste. You might need to let those roast for a while at higher temperature before adding the fish to make sure they are all done at the same time. Cook fish until done, perhaps 30 minutes or more if needed. Turn it over once during cooking. Serve with some fresh lemon slices.


This recipe was basically worked out by my husband but I do it a little bit differently so here's my version.

6 deciliters tepid water
25 grams yeast
12-14 deciliters plain flour
1 egg
Harissa - or copped chillies, onions, olives... or whatever you like.

Dissolve yeast in water. Add most of the flour. Add salt, turmeric, harissa or what you want. Add the egg and the rest of the flour. Mix until a nice dough is formed, it should be a little sticky. Sprinkle with a little flour and cover with cling film and a towel. Let rest for 45 minutes. Knead well and form 8 patties or if you wish, 2 loaves (lower temperature a bit and bake for about 30 minutes if you do this). We don't use a rolling pin when forming the bread but you can of course do this if you wish. Place on trays covered with baking sheets. Cut a pattern if you wis, make sure to use a sharp knife and cut deep enough for the pattern not to disappear during proving. Cover with towel and let prove for about 30 minutes. Set oven to 250 degrees Celsius. After baking for about 10 minutes or when the bread starts to turn brown, lower temperature to 225 degrees - or just bake at 225 degrees if you are not as fond of brown bread as my husband is. Bake in total about 20-25 minutes, let cool on rack, covered with a towel.


5 deciliters plain flour 1 tablespoon baking powder
3 deciliters sour milk - I haven't tried, but I suppose you could substitute plain youghurt, not too thick
2 tablespoons treacle
Grated carrots, if desired

Set oven to 200 degrees Celsius. Mix flour, baking powder and salt. Add treacle (one tip when adding sticky ingredients: Press a tablespoon inte the flour so you get a dent that holds in this case one tablespoon, then pour the sticky ingredient into the dent. Saves you dishes and also you make sure you actually add it all) and sour milk.Add carrots, if desired. Form a dough - it will be sticky! Form 12 buns and place them on a tray covered with a baking sheet. Bake in middle of oven for about 10-15 minutes. Let cool on rack, covered with a towel. Surprise family for breakfast!


175g unsalted Butter
175g caster sugar
3 Eggs, beaten
175g self-raising flour

3 tbsp strawberry jam
500ml double cream

1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.
2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.
3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.
4. Bake for 20 minutes. Leave to cool and then remove from the tins.
5. Whip the cream until thick and use it to fill the sponge with the jam.
6. Dust liberally with icing sugar to serve.

Serves: makes one cake Prep: 20 min
Cook: 20 min


Chicken 1 1/4 kg Rice 1 kg
Ginger Garlic paste 2 tbsp
Salt as per taste
Onions 4 medium (finely Sliced)
Tomatoes 6 medium (sliced)
Potatoes 3 medium (cut in cubes)
Yogurt (whipped) 1 cup
Cumin Seeds 1 tsp
Turmeric Powder 1 tsp
Red Chili Powder 2 tbsp
Coriander Powder 1 tbsp
Garam Masala Powder 1 tbsp
Green Chilies (chopped)6-8
Fresh Coriander (chopped)1/2 bunch
Mint Leaves (chopped) 1/2 bunch
Whole Garam Masala 2 tbsp
Yellow or Green Food Color ½ teaspoon
Milk (3 table spoon)
Kewra Essence a few drops
Cooking Oil 1 cup

In a pot, heat Cooking Oil on medium heat for 3-5 minutes and add whole garam masala. When it pops, add onions and stir fry till golden. Add ginger garlic paste, turmeric and cumin and stir for 2-3 minutes. Add tomatoes and cook till tender. When the tomatoes form a paste, add chicken with salt, red chili powder, coriander powder, garam masala powder green chilies, potatoes, fresh coriander and mint leaves. Add yogurt and mix well. Cover and cook on medium heat for 12-15 minutes. Parboil rice with some whole garam masala and drain the water. In a large pot, layer the chicken cury and cover with rice. Sprinkle milk mixed with food color and kewra essence. Cover and simmer on a hot griddle on low heat for 15 to 20 minutes. Serve hot with salad and raita.


I used a packet of frozen mixed veges. i stir fried 150g of them with 2medium finely chopped onions, 4 pieces of garlic mashed, salt to taste.

made an omlette. cut it into small cubes.

rice i used par boiled , after boiling 500g i fried it with 2-3 pieces of garlic, one onion, soya sauce, salt, a pinch of sugar added the vege stir fry, and the omlette cubes and fried more till all rice turn golden brown.

serve hot, decorate with the veges decorated all around


1 ready made pizzadough
layers with  tomato sauce/salsa, ( prepared wid parsley, tomatoes, onion, garlic), Mozzarella cheese, shrooms, sweet corn, capscicum, olives, minced meat, cheddar cheese
I was a bit too over zealous with the toppings:-)


corn on the cob, clean corn and put in a pan with much water. let cook till corn is soft.


Semolina cake (Hreesa or Basbosah in the Middle East ) variant

1 + 1/4 cup granulated sugar
1 + 1/4 cup semolina
1 + 1/4 cup yogurt
1 + 1/4 cup flour
2 pack baking powder
Tinny grated lemon shell
1 tbsp + 1 tsp vegetable oil

For Syrup:
2 cup + 1 tbsp + 1 tsp granulated sugar
2 + 1/2 cup water
Juice of 1/2 lemon

# Boil 2 cup sugar with 2 cup + 1 tbsp water, then add lemon juice, boil for 5 minutes together and wait for cooling down.
# While it cools down prepare the dough.
# Mix the sugar and eggs by a blender.
# At first add yogurt and oil, then flour, baking powder, semolina, grated lemon shell, and mix.
# Pour the mixture on a oven tray which you greased too much.
# Bake for 25 minutes in 175 C (F 347) oven.
# Pour the cold syrup on the hot cake.
# Rest it 5 hours at least, cut into squares and serve.

-You could always add raisins, almonds etc in the dough!
-sprinkle shreded coconut over the top of the cake once baked


2 eggplants (medium size)
tahineh (sesame seed paste)
lemon juice
cloves peeled garlic
Olive oil
finely chopped fresh lentils.

Bake the pierced eggplants in the oven for 30-40

on high heat

Cool  and remove skin
Blend the eggplants, the tahineh, the lemon juice, the garlic, and the salt in a food processor until smooth.
Mix some lentil and olive oil.


red onion
spring onion
salt & pepper

peel /cook potatoes and mash them.
chop onions and garlic fine and add to the potatoes.
mix good and season with salt and pepper.
garnish with corn and if lemon


unsweetened frozen raspberries
vanilla Ice Cream
skim milk.

Blend icecream with milk and some raspberries. Garnish this sweet and fruity dessert with raspberries


fish fillet ( 1 k)
mustard + oliveoil + lemon+ capers +salt and pepper +garlic + honey

mix all well and leave to marinade ,then cook in a dutch baking dish
serve with white rice


2 potatoes ( cubed)
4 tsp mustard
1 sp sliced pickled carrot
2 tsp garlic
8 tsp olive oil
3 lemon juice +zest
salt and pepper
1 kilo fish filler

mix all of ingredients (except for parsley ) add it to the fish fillet to marinade( u can leave it overnight )

bake for 20 minutes or till its cooked
sprinkle parsley and serve with white rice and lemon wedges .....enjoy :))