Light Mayonnaise Sauce

Light Mayonnaise Sauce

Light Mayonnaise


  • 1 whole egg
  • 1/2 cup vegetable oil
  • 1/4 cup olive oil
  • 1 tablespoon mustard
  • 1 tablespoons lemon juice
  • 1 tablespoon wine vinegar
  • 1 pinch sugar
  • 1 pinch salt
  • 1 table spoon cognac(optional)


  1. Eggs and oil should be in room temperature. it is therefore recommended to remove all the ingredients from the refrigerator in good time before use.
  2. In blender processor, add the olive oil, vegetable oil, salt and the egg, turn on the machine running and add other ingredients. keep it running until the mayonnaise has reached the desired consistency.

Onion Brown and Smooth Sauce

Beef Meatball brown onion sauce

Brown Smooth Sauce


  • 5 tablespoon flour
  • 2 diced onion
  • 1/2 stick butter
  • 2 tablespoon vegetable oil
  • 1 cup chicken stock
  • 1 cup whole milk
  • 2 teaspoon lemon juice
  • salt and pepper


In heave saucepan, add melt the butter and oil, add onion, salt and freshly grind pepper, and keep stirring for 3- 4 min until the onion become golden color.

Add the flour and let it simmer for another 2 - min, then add milk and stuck and mix with whisker. Translate the mixture while it's warm to blender and leave it to rotate until perfectly smooth.

Return the smooth mixture to the saucepan and and keep stirring, let it simmer till the boiling point. serve it over a meatball, lamb chops or steak!

Fast Vegetable Spring Soup

Potato Gnocchi di Spinaci and Cheese

Spinach Gnocchi


  • 2 carrots
  • 1 chopped onion (very small)
  • 1 sprig parsley (about one cup)
  • 1 stick celery
  • 1 potato
  • 3 cups chicken stock (or water for vegan)
  • 2 tomatoes peeled
  • 2 cloves garlic
  • 3 tablespoon olive oil
  • salt and fresh pepper


  1. Place all vegetables, parsley, carrots, celery, and potato in blender with the water or stock, and blend for 1 minute till gravel. You may leave one teaspoon of parsley for garnishing.
  2. In a heavy saucepan, add the olive oil, chopped onion and minced garlic, stir on medium heat for 2 -3 min.
  3. add the mixture above and let it simmer for 10 - 15 min.. enjoy!

Syrian Grilled Marinated Lamb Chops

Grilled Lamb Mediterranean Spice

Mediterranean Grilled Lamb


  • 4 - 6 lamb chops
  • 6 tablespoons olive oil
  • 2 cloves minced garlic
  • 3 table spoon yogurt
  • 4 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoon freshly ground black pepper
  • sea salt


Place the lamb chops in a shallow dish . Mix olive oil, lemon juice, garlic, and cumin and yogurt, and pour over steaks. Rub the marination mixture well on all sides of the lamb shops. Cover and refrigerate for 12-24 hours, turning the chops once or twice during this time so that they absorb all the flavors.

When ready to cook, heat iron grill pan over medium heat until it is very hot. Place the chops on grill pan and grill for 3-5 minutes on one side. Season with salt and pepper to taste. Turn steaks, brush with marinade and grill on other side for 3-5 minutes, little more the way you like it to be cooked. Serve immediately.

Tomato Soup

Tomato Soupe

Pour the tomatoes and blend to a puree in an electric blender. Put puree through fine sieve.

In a heavy saucepan add the olive oil, garlic, onion, chillies and the flour, simmer 2 - 3 min. Add the tomato puree and simmer for till the boiling point.

Stir in lemon juicean, grated rind, sugar, sugar and oregano.

3 Just before serving, add cream and mix well. Pour into a bowl and garnish with chives.. enjoy.


  • 2 1/2 lb ripe tomatoes peeled and diced
  • I lemon juice
  • grated rind of 1 lemon
  • 2 teaspoons of sugar
  • 1/2 cup grated onion
  • crushed dried chilis
  • 1/2 cup of whipping creme
  • 3 tablespoons olive oil
  • 1 teaspoon oregano
  • 1 table spoon flour
  • chives
  • 2 cloves minced garlic

Green Asparagus Peas Consomme Soup

Green vegetable Soup Consommé

Peel,avocado pear. Strain lemon juice over avocado to preserve color.

Add the cooked asparagus and frozone peas, and parsly to avocado. Flavor with salt and white pepper and cayenne.

Bring chicken stock gently to the boil, and add the vegetable, mix it in blender for the wright consistency just before serving.. enjoy


  • 3 cups well- flavoured chicken stock

  • 1 ripe avocado

  • juice of one lemon

  • 3/4 cup cooked asparagus

  • 1 cup of green peas

  • 2 table spoon of shopped parsley

  • cayenne

  • salt and white pepper

Creamy Spinach Soup

Cream of Spinach Soup

Wash the frozen spinach thoroughly, and drain well in a colander, pressing out excess moisture.

In heavy saucepan add the olive oil, onion, garlic and butter stir until the onion become golden color and translucent.

Add spinach. Simmer gently, stirring occasionally, for 8-10 minutes, or until spinach is soft. Puree spinach in an electric blender.

Stir in cream and dilute to taste with chicken stock. Heat through over a moderate heat, stirring.

Season to taste with a little lemon juice and salt and pepper. Serve hot, each portion garnished with dash of creme on top.


  • 1 lb frozen chopped spinach
  • 4 tablespoons butter
  • 1/2 cup whipping creme
  • 2 cups chicken stock
  • Juice of 1 lemon
  • 3 tablespoon olive oil
  • 1/2 chopped onion
  • 4 cloves minced garlic
  • Salt and pepper

Fish Fillets with Caper and Vermouth

Fish fillets with caper and vermouth

Melt the butter and one teaspoon vegetable oil in heavy non-stick frying pan. Season the fillets with salt and pepper and arrange them in the pan when the butter is hot.

In container, mix together the vermouth, melted butter and tomato puree and pour the mixture over fish fillet, and let it simmer close to boiling degree, then reduce the heat, and let it continue cooking 4 – 5 min depending on the size and thickness of the fish, you may shake or poach the fish in the pan gently every minute or so..

Remove the cooked fish and arrange on a heated serving dish. Add the whipping crème to the sauce in the pan and heat through, whisk the mixture until the sauce has thickened, strain the sauce over the fish. Garnish with watercress and lemon wedges… Enjoy


  • 4 fish fillets ( Cod, Red snapper or Mahi mahi)
  • ½ stick softened butter
  • 8 table spoons dry vermouth
  • 4 tablespoons melted butter
  • 8 table spoons whipping crème
  • 3 tablespoon caper
  • Salt and pepper

Roast Stuffed Chicken with Watercress Herbs

Simple roasting chickin with herbs and bacon

Loosing the skin of the breast and insert the watercress stuffing over the flesh underneath the flesh and fill the rest stuffed in the cavity. Fold the skin over and fasten with 1 or 2 stitches or you may cover the cavity with half potato..

Tie 1 or 2 slices of t bacon over the breast, making I or 2 slits in the bacon to prevent it from curling. Cover the bird with parchment paper and roast in a slow oven
at 325°F, basting frequently with butter, for 1 -11/2 hours, according to the size of the bird. A few minutes before the end of cooking time, remove the paper and the bacon and sprinkle the lightly with flour. Baste well, turn up the oven temperature to 400°F and brown quickly.

When ready to serve, put bird on a hot serving dish and remove the trussing string. Garnish with watercress seasoned with lemon juice and salt. Pour away the fat from the roasting pan, add the water and stir over a high heat until boiling, scraping the glaze off the pan. Season to taste with salt pepper, and serve it hot.


  • 1 roasting chicken 3 – 4 lb

  • Watercress stuffing

  • 2 slices fat bacon Butter

  • 1 tablespoon flour

  • watercress

  • Lemon juice

  • 1 ½ water

  • salt and pepper


  • 6 tablespoons diced onion

  • 6 tablespoons celery, finely chopped

  • ½ stick butter about 5 tablespoon

  • 1 bunch watercress, finely chopped

  • 1 teaspoon oregano

  • 1 cup bread crumbs,

  • 2 tablespoon Lemon juice

  • Salt and pepper

To make the stuffing:

Simmer the minced onion celery in 2 the butter until soft. Add chopped watercress and season with oregano lemon juice, salt and pepper, to taste. Continue cooking until all liquids evaporate. Melt the remaining butter. Stir in the breadcrumbs and then add to the watercress mixture. Stu the chicken with this mix re and roast as above.

Eggplant Cauliflower Pan-fried with Teheni sauce

Quick Pan-fried Vegetables

ffWash the vegetables and slice diagonally across the grain If using broccoli or cauliflower, break (or cut) off florets.

Blanch sliced eggplant and cauliflower first cooking in boiling salted water(see times below), and cook after 1 min add the zucchini and continue to cook for another 2 min then drain.

In a large non-stick frying pan, saute blanched vegetables in 2 tablespoons veg. oil and 2 tablespoon of of olive oil for 1-2 minutes. Add a pinch of crushed dried chillies, salt and pepper to taste, and cook for 2-3 minutes longer. Serve immediately with teheni sauce on the side "see recipe".

  • Cauliflower----3 min

  • Eggplant----3 min

  • Zucchini----2 min

BBQ Grilled Cornish chicken with Herbs

spatchcock chicken grilled BBQ with thyme

In small container mix the wine vinegar, olive oil paprika, parsley and thyme, season generously with salt and pepper. Split cleaned chickens open through the back, flatten out and trim birds, cutting out feet and wing tips. Wipe with a damp cloth.

Skewer birds open and brush both sides with part of the seasoning. Sprinkle with fine brown breadcrumbs.

Place the birds, (bone sides down) on grill pan, over charcoal (or bone sides up under grill) and cook for 10 minutes. Then turn them over and continue to cook for 15-20 minutes more, turning the birds occasionally and basting frequently with melted butter. Serve very hot, garnished with watercress, lemon wedges, grilled half tomatoes and pepper rings.


  • 2 tender young chickens (2 lb each)
  • Salt and pepper
  • Paprika
  • 4 tablespoon wine vinegar
  • 1/4 cup olive oil
  • 5 tablespoons breadcrumbs, browned in 2 tablespoon butter
  • 4 table spoons finely chopped thyme, and parsley

To garnish:

  • grilled half tomato
  • pepper rings
  • spring of watercress and lemon wedges

Lebanese Chicken with Lemon and Garlic

Lebanese Chicken with Lemon and Garlic

Cut chicken into serving pieces. Place chicken pieces in a, shallow heatproof baking dish. Mixed the olive oil with grated lemon rind, finely chopped dried oregano in small container and generously baste over the chicken leaving about half of seasoning mixture. Refrigerate the chicken for at least 2 hours to absorb the flavor

Preheat grill oven and cook chicken under it for' about 15 minutes, basting frequently with marinade juices, until chicken pieces are brown on one side. Turn pieces over and grill on other side until well browned.

Remove baking dish from under the grill and baste chicken pieces with pan juices. Cover the baking dish (or cover chicken pieces with aluminum foil) and continue to cook in a preheated oven 325°F for 30-40 minutes, or until chicken is tender, basting from time to time. Sprinkle with finely chopped parsley and serve immediately.


  • 1 roasting chicken
  • 1/2 cup of live oil
  • 1/4 cup wine vinegar 
  • Grated rind and juice of lemon
  • cloves garlic, finely choppe
  • 1/2 level teaspoon dried oregano 
  • Salt and freshly ground pepper 
  • table spoon finely chopped parsley

Italian Spaghetti and Meatballs

Italian Spaghetti Meatballs with Tomato Sauce

Who doesn't love meatballs

To make meat balls: Combine meat, bread, garlic, parsley, salt, ground pepper and lightly beaten egg. Mix well and shape into small balls. Dip the meat balls in flour and in heavy skillet, add three tablespoon of olive oil and brown the meat balls on all sides. Remove it form pan aside until ready to finish cooking next step on the sauce.
To make sauce: Saute onion and garlic in olive oil using a large, thick-bottomed frying pan until become golden and transparent. Add peeled tomatoes, tomato puree, lemon peel, and seasoning to taste with salt and pepper. Simmer gently, covered, for l hour, stirring from time to time and adding a little water if necessary. Add the Worcestershire just before serving.
Add meat balls to sauce and simmer gently for 20 minutes. Cook spaghetti in boiling salted water until just tender. Drain.
To Serve: Toss spaghetti in a little olive oil while it's hot. Make the dish arranging the meatballs in the middle of cooked spaghetti; spoon over the sauce and sprinkle with freshly grated Parmesan cheese .
harcoal or flat grill, each has a slightly a different taste, however my favorite way is the charcoal style! Hope you try this recipe soon... sure you will enjoy it!!


  • l pound spaghetti (one box)
  • 3 table spoon olive oil
  • fresh grated parmesan cheese
  • Meat Balls

  • 12 oz ground veal
  • 2 tablespoon Flour
  • 2 slices bread, soaked in milk and and shredded
  • 1 clove garlic, finely chopped
  • 2 tablespoons chopped parsley
  •  Salt and pepper
  • Sauce

  • 1 Medium size onion, finely chopped
  • 1 clove garlic, finely chopped
  • 4 tablespoons olive oil
  • 1 large can diced tomatoes
  • 3 table spoons tomato paste
  • 1 small strip lemon peel
  • salt and pepper
  • 1 tablespoon Worcestershire sauce


Cut the chicken breast into cubes 1 - 1 1/2 in, place the chicken in large container for marination.
Add garlic, olive oil, vinegar, ketchup, oregano and salt and pepper salt and pepper to my taste was little less then teaspoon. Cover the container and let set at the fridge for 4 - 6 hrs, so the spices will develop the flavor.
Arrange the chicken in skewers and ready to cook. I use a charcoal grill, turning the skewers 8 - 12 min each side, however you may use the broil function in the oven, or use a heave iron skillet, each results are different, but yo may agree all good taste you may serve it on top of salad, white rice or Hummus.. enjoy

Mediterranean Pot Roast Beef and Mushrooms

Pot Roast beef mushroom Lebanese spices

Preheat oven 225°F
Melt butter with olive oil in a heavy, medium / large size casserole, add finely chopped carrot and and diced onion, stir it for 2 -3 minutes, then add the meat and brown it evenly over moderate heat.

When meat is thoroughly browned all over, add herbs and tomatoes. Pour in beef stock and wine and season to taste with salt and pepper. Bring to simmering point over a low heat. Cover pan tightly and transfer to the oven. Cook for about 2 hours.

When meat is tender, remove it from the pan and keep it hot. 

Skim pan juices of excess fat if necessary, and rub juices and vegetables through a fine sieve. Pour back into the casserole and boil vigorously, stirring, until the liquid reduced by one half.

Return meat to the casserole together with sliced mushrooms. Bring to simmering again. Reduce the heat all the way and very gently and simmer about one hour or longer to finish allowing the flavor to develop solely. 

Just before serving, lift out the meat, drain back the juice into casserole. Slice meat thickly and arrange on a heated serving platter.


Serves 6-8

  • 4 Pound top round beef
  • 1/2 stick of butter about 3 tblspn
  • 2 tablespoons olive oil
  • 4 large carrots, finely chopped
  • 4 onions, finely chopped
  • 2 tablespoon parsley
  • 1/2 teaspoon dried thyme
  • 2 small bay leaves
  • 4 medium size tomatoes.
  • 3 cups beef stock
  • 1 cup red wine
  • Salt and pepper
  • 1 pound mushrooms, thin sliced
  • 1 teaspoon fenugreek
  • 3/4 cup table cream
  • 3 tablespoon lemon Juice

Mediterranean Lamp Stew with Yogurt

Mediterranean lamp stew yogurt

Trim the lamb of most of the fat. Season the pieces with salt and pepper. Heat the oil in a heavy oven proof casserole, add the cloves, paprika, peppers and peppercorns, then heat 2-3 minutes. Transfer the spices to a food processor.

Increase the heat to high, add the lamb to the casserole, and brown well on all sides, you may need to do 2 or 3 batches. Remove the lamb to a plate, add the onions to the casserole, and sauté until become golden and translucent, stirring constantly 5-7 minutes.

To make the coconut sauce: Heat a heavy skillet over low heat 3-5 minutes. Add the cumin, coriander , coconut milk, and the halved almonds then roast it for 5 -6 min until become a gold in color. Add the roasted spices and nuts to those in food processor together with the garlic, ginger, allspice and yogurt, process until smooth.

Stir the sauce and tomato paste into the browned onions in the casserole, add the water and simmer, stirring to dissolve pan juices. Return the meat to the casserole , bring to a boil , cover, and simmer stirring occasionally on low heat, until done, 2 - 2 1/2 hours. If the casserole gets dry, add more water. 

Transfer the stew to a warmed serving bowl and serve it with white or saffron rice on the side


  • 2 poundsI boned lamb shoulder, cut in cubs 1 in pieces
  • salt and pepper
  • 1/2 cup olive oil
  • I teaspoon whole cloves
  • 2 teaspoon paprika
  • 1 teaspoon whole peppercorns
  • 1 teaspoon ground allspices
  • 2 onions, finely chopped

  • 1 cup blanched and halved almond
  • 2 teaspoons ground cumin
  • 1 tablespoon ground coriander
  • 1/2 cup of coconut milk 
  • l tablespoon minced ginger 
  • I tablespoon tomato paste 
  • 1/2 cup plain yogurt 

Roast Turkey with Honey Mediterranean Spices

Roast Turkey Honey Spices Glazed

In a small bowl, mix the ground cinnamon, cumin, coriander , ginger and cloves with the salt and pepper. Rub both the skin and cavity of the turkey with this spice mixture. Put the onion studded with the cloves in the cavity and truss the bird. Place the bird on its back in a roasting pan and spread the skin with softened butter . Cut the giblets in pieces and add them to the pan with the cinnamon sticks. Combine the honey with the butter and 1/2 cup of water and use a brush to baste over the bird.

Roast the bird in the heated oven , turning it on one side, then the other, and then returning it to its back. until done, 21'-3 hours . Baste often and, when stock and honey begin to brown, try to bast the bird every 30 min. 

About 15 minutes before the turkey is due to be done , remove it from the roasting pan and strain the pan juices into a small saucepan. Skim off the fat and boil the juices to reduce them if necessary - add the juice to whatever left from the honey and butter, as the final basting. Return the turkey to the roasting pan, brush with the glaze, and continue roasting, basting very often, until the skin is dark golden brown and crisp. 

Transfer the turkey to a warmed platter, spoon over any remaining glaze, and leave to stand I0- 15 minutes before carving. 


  • 1 turkey (about I2 pounds /5.5kg), with giblets
  • 2 tablespoons sesame seeds
  • 1 cup/175 g blanched almonds, finely chopped
  • 2 tablespoons ground cinnamon
  • I tablespoon  ground cumin 
  • I tablespoon ground coriander
  • 2 teaspoons ground ginger 
  • I teaspoon ground cloves 
  • I teaspoon salt
  • I teaspoon pepper
  • 2 onion, studded with 8 whole cloves
  • 2 tablespoons butter, softened 
  • 2 cinnamon sticks 
  • 1/2 cup honey
  • 1 stick of butter melted