Archive of ‘dinner’ category

keshk with chicken( كشك بالفراخ )


I am always so proud to present the recipes that are Egyptian and how good they are..Keshk with chicken is one of the recipes that means a lot to me because it was my grandma who taught me about it and it became a family staple for reminds me of her and how she teached us how to eat elegantly..she had Turkish routes and obviously this version of keshk is one of the Turkish recipes originally…love you grandma so much..

keshk can be the main dish when chicken is added to it or it can be a side dish plain as dip for some nice breads..

here is how i made it:

INGREDIENTS:(This recipe will serve 2-3 for a main dish meal)

  • 3 cups chicken stock
  • 4 large tablespoons flour
  • 1 cup yogurt
  • lemon juice
  • pepper
  • salt
  • 1 tablespoon butter
  • 2 large onions
  • shredded precooked chicken


  1. Mix the yogurt,lemon juice,salt and pepper and flour in a bowl and leave to rest for about an hour to two..imageimageimage
  2. bring your chicken stock to a boilimageimage
  3. add the yogurt flour mixture and whisk continuously until thickenedimage
  4. add one tablespoon of butterimage
  5. now add you chicken and miximageimage
  6. slice the onions into small strips and deep fry in a hot oil until golden crown and crispy..drain and serve a generous amount over you keshk with a nice piece of hot or toasted bread and be ready to dive in the Turkish heaven..image


the perfect pot roast


Hello my fiends..this recipe is perfect for family dinners or dinner parties because it looks so good on the table and is yummy too..the meat i used is a very tough peice of meat that surprisingly turn into the most tender by slow cooking..Here is how i made it:


  • beef chuck( part of the shoulder meat)
  • 1 large onion
  • 2 large carrots
  • 2 celery stalks
  • 3 garlic cloves
  • 1 leek
  • bay leave
  • thyme
  • mushrooms cut in half or quarters
  • chicken stock
  • 1 cup crunched tomato
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 3 tablespoon Worcestershire sauce


  1. Cut all you veggies before starting and preheat oven  on 300 degree F ..(130 degree Celsiusimage
  2. dredge with flour on all sidesimage
  3. heat 1 tablespoon of oil in the pan and add the beef to sear..super high heatimage
  4. after searing on both sides and developing nice color then take the meat out to restIMG_4105
  5. add all the veggies and cook for 10 mins while stirring image
  6. add the tomato sauce,the bouquet guarnier of herbs ans chicken stockimage
  7. let this boil the add the meat backimage
  8. put in the oven and cook for 3 hours flipping the meat over in the middle of the time
  9. after finished take the meat carefully out because it ill tend to fall apart
  10. take the mushrooms and carrots outimage
  11. make a roux by combining the butter and flour together with a fork IMG_4108IMG_4109
  12. add the roux to the sauce and stir while on the stove to thicken the sauce then pure all with an immerson blender until smoothimage
  13. Now you are ready to serve the meat surrounded with the beautiful veggies,the sauce and it is best next to rice..

Bonne Appetit

French onion soup (soupe a l’oignon)


French onion soup is one the the fanciest soups that i always like to order in restaurants…It is rich,warm and hearty and fill your soul..I did it last week and literally my husband was dancing at the table from how delicious it was..It takes time to make but it is not hard at all..just some is how i made it:


  • 4 large onions
  • 1/4 cup butter
  • thyme springs
  • 1 tablespoon flour
  • 3 cups beef broth
  • 2 cups chicken broth
  • bread croutons…traditionally you should use thick slices of toasted baguette
  • Gruyere cheese


  1. Start by slicing the onions thinlyimage
  2. melt the butter with a tablespoon of olive oil with the springs of will start smelling the nice aroma of thyme..image
  3. add the onions and stirimage
  4. put the onions on low heat and leave to to stir only every 10 mins..don’t worry it wot burn until you reach will start seeing some browning..this will take about 30 mins to more depending on how much onions .how large your pan and how is your heat..image
  5. now turn the heat just a little higher to less than medium high and keep stirring and scaring down the bottom of the pan where all the caramelization happensimage
  6. you will see the onions wilted and beautiful caramel add the flour and stirimageimage
  7. add the stocks and stir scrapping the edges againimage
  8. now you can transfer into a smaller pan if you want ..bring to a boil..prepare you ramekins..your toasted bread..and your grated cheese..turn on the oven broilerimage
  9. when the soup boils..poor into you ramekinsimageimage
  10. top with a lot of croutonsimage
  11. end with a generous amount of cheeseimage
  12. put under the broiler to melt the cheeseimageServe immediately while hot..melted cheese and be ready not to talk with anyone for 10 mins because you can;t beat the cheese:))


The best ever bolognese sauce


Spaghetti or rice bolognese is one the recipes that everyone loves it and has memories with it since we were young.everyone loves his mom’s bolognese is the best and that is true..I used to eat rice bolognese all the time in the restaurant of Yacht Club restaurant in Alexandria back in the was the best and i knew when i grew up that bolognese sauce has secrets for it’s success..the perfect flavor and consistency that only Italians has perfected..and today i wanted to share the recipe with is how i made it:


  • 2 pounds ground beef(1 kilo)
  • 1 onion
  • 3 cloves garlic
  • 2 carrots
  • 1 celery stalk
  • bay leave
  • thyme
  • chicken stock 1 quart ( 4 cups)
  • 1/2 cup tomato paste
  • 2 cups crushed tomatoes
  • 1/4 cup milk
  • salt and pepper.
  • pinch of cinnamon
  • nutmeg
  • 1 tsp all spice


  1. Start by putting in the food processor: onion carrots celery garlic until chopped very finelyimage
  2. heat 1 tablespoon of oil and add the veggies to the pan ans start cooking until the liquid evaporatesimageimage
  3. now add the meat stirring it with the veggies and sook until all liquid evaporates..what i am trying to do here is to brown the meat well so it has a stronger flavorimageimage
  4. add the spices now and let cook the meat has browned well and become crispy= flavorimage
  5. make room in the bottom of the pan and add the tomato paste..cook for 5 mins then stir it into the meet..add the chicken stock and the bay leave and continue cooking until again all liquid evaporatesimageimage
  6. the process adding liquid then evaporates it intensify the flavor and tenderizes the now add the tomato sauce with some water and cook slowly for an hour until the you reach the perfect thick but not too thick consistency image
  7. add the milk at the end the cook for more 10 mins then you sauce is ready to mix in with you pasta or over rice  or so many uses that are countless..DON’T FORGET TONS OF PARMESAN CHEESE ON TOP( or Pecorino Romano, Roumi is delicious too )..this is a must.. image

Bolognese sauce is different that the sauce used in lasagna or pasta al forno is more of a slow cooking process with a deeper flavor but it definitely can be used in any of those dishes

With all my heart BONNE APPETIT:)

Light pan seared chicken


This recipe is dedicated to all people who are trying to restrict there calories but want to eat food that looks beautiful..I personally hate diet food and i think it just make me feel deprived but i like sometimes to eat light food that looks and taste no less that regular food,that;s why i thought  about this chicken recipe that is succulent,moist ,juicy and very light..Here is how i made it:


  • Boneless skinless chicken breast
  • 1 onion
  • 1 celery stalk
  • 1 carrot
  • bay leave
  • cardamom
  • peppercorns
  • lemon juice
  • jalapeno pepper
  • 1 tablespoon butter


-put the chicken with the carrot,celery.onion,bay leave,peppercorn.cardamom with cold water in a pan a start putting on a low heat to make a brothimage

-let the broth simmer on a low heat for about 45 mins until the chicken is cooked the take the chicken outimage

-continue boiling the broth until it is reduced to about half a cup and this is the jus that is going to be the sauce of the chickenimage

-prepare the pan to sear the chicken by adding 1 teaspoon of butter ,herbs of your choice and some slices of jalapeno if you like the heatimage

-add the chicken on high heat and leave it to take a nice colorimage

-now ready to assemble you dish..cut the chicken into slices and put on a platter then drizzle with the jus of the broth concentrate ,add the jalapenos..I have served it next to an eggplant ,zucchini caponata…


serving: 1 breast





fava beans and eggs tajin


Hello my friends,wanted to share this recipe with you,this is me and my husband lovely late night dinner (sohour) in Ramadan.It’s a beautiful looking dish,elegant way to present the two most nutritious foods for late night dinner in Ramadan,i love to make it in single ramekins for each person..

Here is how to make it:


  • 1/2 onion
  • 2 cups fava beans cooked
  • tomato juice
  • 1 tablespoon butter
  • 4 eggs
  • red pepper flakes


-add finely chopped onions with the red pepper flakes in a pan with 1 tsp oil and cook for 10 mins then add the butter to melt,then the drained fava beans and stir trying to mash it with a wooden spoon( here u can add as well chickpeas,sausages,peppers,tomatoes..any additions as u like make it ur own).

-add 1 cup of tomato sauce and season with salt and pepper,cook until u reach the consistency of the beans u like.

- butter the ramekins well..add about 1/2 cup of beans in each ramekin then make room for the egg and drop one egg in each ramekin..sprinkle with salt and pepper and add a drop of oil over each egg to flavor( better to add a tablespoon of cream )image

-put in a preheated 375 oven for 15-20 mins then take out and decorate with parsley or chives and serve with a lovely hot pita bread..enjoyy.

-this recipe is very variable so you can use your best way to do beans in will always taste delicious..





Fillet mignon au poivre


Hey guys,i always wished to learn how to make the perfect steak..we use to cook meat for so long until it dries out thinking that this is the way to do ..However it is the matter of the piece of meat itself..some cuts of meat need long low and slow cooking to be tenderized and others just need a sear with a beautiful seasoning..Fillet mignon is probably the most tender part of steak u can have,it literally melts in your mouth and because i is soo good by itself it just needs a little to be done..If you have someone special that u really wanna impress with a beautiful steak this is the one to choose, because if cooked perfectly u can guarantee a juicy piece of meat that taste like butter..

Here is the best way to cook it:


for the meat

  • fillet mignon cuts of meatimage

  • rosemary

  • 1 tablespoon butter

♦for the sauce poivre(peppercorn sauce):

  • 2 tablespoons heavy cream

  • 1/2 cup chicken or beef stock

  • peppercorns(poivre)


-Prepare a pan that can goes into the oven and preheat oven at 400 degreef F (180 degree C)image

-dry the meat really well with a paper towel,season all sides with salt and pepper(rub it well).

-Add 1 tablespoon of oil into the pan turn the hight heat until the oil sizzles


-add the meat to the pan and don’t move for 3 mins..


-after 3 mins turn around for seconds


-put in the oven immediately and leave for 10 mins for medium well steaks(depending on how you like you meat inside,if you want it really well done leave for 15 mins)


-after 10 mins take out on the stove 1 tablespoon of butter with the rosemary,tilt the pan so the butter accumulates on one side(BE CARE FULL THE HANDLE WILL BE HOT)..


-.keep pouring this herb-ed butter accumulating over the steak..repeat that for 3- 5 mins .


-take the meat out and leave to this point u can test it with a meat thermometer or just press over the meat to ensure the level of donness you want..for rare..feel like the 1st web space of the hand…for medium feel like the big palm muscle at the bottom of the first finger…for well ..feel like the muscles over the wrist…Simply if this is hard and it could be u can just dedicate one slice to cut and see just to be sure..sometimes we don’t want surprises at the dinner table..I Have cut one and this is how it looked like


-this was perfect medium to me..

-now prepare the peppercorn sauce:

image-put the peppercorn over a board


-use a heavy bottom pan and press it to crush the peppercorn


-u want some to be crushed and some to be that..


-add the peppercorns to the pan on medium heat for a minute


-add the chicken stock and delaze the pan..the add the heavy cream..swirl it and leave to thicken on medium low heat


-put back you steaks..


-at this point if you want a lighter color just add a little more cream which i did(you can use milk if you want a lighter dish).


-cover the meat with the sauce


-I have served it next to a risotto cake and simple green salad and this is a fabulous and simple meal to give to your loved ones..



Risotto cakes


This Risotto cake is always the dish that i make the next day of making risotto with the leftovers..and to be honest ,me and my husband we love it even more than risotto itself because simply fried food taste the best..this is the’s crunchy on the outside..creamy on the inside with the melted cheese..heaven on earth..

Here is how i make it:

No ingredients for this one ..only leftover risotto..some cheese..egg.and bread crumbs..

-take your leftover risotto out of the fridge and divide into parts depnding on how much you have left


-put the cheese inside half of them and be generous.


-cover with the other ones and seal well


-put in egg then coat with bread crumbs ..the i decided to change there shape..


-fry in a 350 degree F oil


-put on a cooling rack to drain the oil and you can see if you cut it the oozing cheese..


-Serve immediately while hot before the cheese set so you get the wow factor when people cut into it and see the melting everrr..

Bonne Appetit

wild mushroom risotto


This recipe was a request from one of my dear friends,i didn’t grow up eating risotto and i wasn’t familiar with the recipe at all,but the first time i heard about it was in HELL,s kitchen competitions of Gordon Ramsay..where it showed it’s a really hard dish to make so after a while i said i want to learn how to make this recipe..and i wasn’t that hard it just needs some attention an delicacy while making and i have fallen in love with it since and its been. A favorite..

Here is how i make it;


  • 1 cups short grain rice
  • 1 shallot
  • 3 tablespoons butter
  • 6-7 cups chicken stock
  • wild mushrooms
  • bay leaves
  • spring of thyme
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup heavy cream


- start by removing the stems of the mushrooms and cut into slices


- remove the small ones to prepare for decoration


- add 1/2 tablespoon butter and saute  until has a beautiful color for 15 mins ,add some salt and set aside to decorate with at the end.


- add the remaining mushrooms and saute as well with some 1 tablespoon of oil on high heat until it has golden color then add 1/2 tablespoon of butter,salt ..cook for 5 more mins then remove and set aside


-add 1 tablespoon of oil,add the shallot and cook until translucent then add 2 tablespoons butter the stir in the rice with the bay leave and thyme..image


- meanwhile u should heat ur chicken stock and add to it the mushroom stems to flavor and set next to ur risotto pot.image

-add the mushroom back


- put one ladle of stock, it should steam if the pan is hot


- stir until it is completely absorbed..


- keep adding one cup at a time until completely absorbed before adding the next one,stirring constantly..

- keep doing the same until the rice has plumped up ,became creamy and taste aldente with a little bite in the it’ time to add the last cup of chicken stock and 1/4 cup of heavy cream..stir ..cover and let cook on low heat for 5-10 mins..


-lastly add the Parmesan cheese then plate and top with the reserved small mushrooms .parsley and serve hot…


Nutrition Facts

Serves =4 (Serving Size 54 g)
Calories from Fat

% Daily Value*
Total Fat

Saturated Fat




Total Carbohydrates

Dietary Fiber




Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 4%
Nutrition Grade C+
* Based on a 2000 calorie diet

Sage chicken roulade

image Hello my friends,time to share this chicken recipe with u all,i love all kinds of chicken roulade but the special thing about this one is the herb i am using,Sage..sage is a very perfumy herb,a strong one that make a delicious combination with butter ,it can be used in so many sauces for,veggies,pastas and chicken…i want you all to give it a try and enjoy it..this is how i make it:


  • Thinly sliced chicken cutlets
  • sage..or u can use any strong herbs like rosemary or thyme but remove the stems
  • 2 tablespoons butter
  • lemon juice
  • chicken stock
  • Manchego cheese or any strong cheese will work;Gouda,cheddar or ever blue cheese
  • grated Pecorino Romano or Parmesan cheese

method; image Season both sides of the chicken with salt and pepper then place on leaf of sage at one end with about 1/4 tsp of butter image

Add about a tablespoon each of manchego and pecorino cheese and roll up tightly as much as u can


Prepare the pan by melting 2 tablespoons of butter with couple of sage leaves,let infuse with perfume and let the butter brown until this stage..


Add the chicken carefully to your pan with the open side down so it seals.if you r afraid it ll open you can close it with a toothpick and then remove it later


Let the chicken cook on high heat to develop color on all sides then poor half a cup of chicken stock and 3 tablespoons of lemon juice to the pan and try to deg laze,lower the heat,cover and let cook for 10-15 min

image Let the chicken rest for 5 mins before cutting so the cheese doesn’t melt out he chicken too much,serve on a beautiful platter and pour the pan sauce on top. with a sprinkle of parsley..


bonne appetit;))

 recipe serve 2-3