Lamb Kebab with Mediterranean Spice

Grilled Lamb Mediterranean Spice

Mediterranean Grilled Lamb


  • 2 lb lamb, cut from leg
  • 4 table spoon olive oil
  • 2 teaspoons coriander
  • 2 teaspoons cumin seed
  • 1 onion, finely chopped
  • 2 teaspoons brown sugar
  • 1/2 cup chopped parsley
  • 4 tablespoons lemon juice
  • 3 teaspoons turmeric
  • Salt and pepper


Cut lamb into 1 inch cubes, mix other ingredients in separate small ball and pour it over the meat. Mix well and marinate lamb cubes for at least 4 hours to let it absorbs the flavors.

when reserve the marinade and thread the meat on to skewers, 4-6 cubes on each. Brush with what left from marinade and grill about 5 minutes. Turn lamb and baste with marinade every 5 minutes until done, total around 20-25 minutes.

I used Weber grill for this recipe, however you may use a flat grill or oven broil for good result as well. Finally serve on top of salad, white rice or Hummus.. enjoy

Beef Bourguignon French Hearty Soup

Beef Bourguignon Stew with Mushroom and onion

Beef Bourguignon



  • 2 lb beef
  • 2 cups red wine
  • 2 carrots sliced
  • 4 chopped shallots
  • 2 shipped onion
  • 4 cloves garlic
  • 2 spring thyme
  • 3 tablespoon olive oil
  • 2 teaspoon flour
  • 1 cup water
  • 4 tablespoon olive oil
  • 2 table spoon butter
  • 2 stalk celery
  • salt and ground pepper


Cut beef into small cubes 2" and marinate 5 -6 hours or overnight in red wine with shallots, onion, garlic and peppercorns. Drain the liquid and keep it aside.

Saute drained beef in 2 tablespoon each olive oil and butter until lightly browned.

Sprinkle with 2 tablespoons flour; add the red win marinade from the beef, add water and the celery.

Preheat oven at 250 and cook covered casserole or Dutch oven and cook all together for 2 1/2 - 3 hours or until the sauce is reduced by half and the meat is very tender.

In sparet skillet add 2 tablespoon olive oil, and add the the sliced carrots, pearl onion and 4 tablespoons water to the and cook over a moderate heat for 3 - 4 min.

Add the mushrooms and continue to cook, until mushrooms are cooked.

Add the cooked mushroom, carrot and onion to the Dutch oven, let it set for 15 min and serve with white rice on the side garnished with parsley

Oven Roasted Cornish Hen Chicken with Herbs

Roast Chicken Cornish Hen with Butter Herbs

Roasted Cornish Hen

It's super important this recipe to know when the bird is done! Due to size and wight Cornish hen normally won't take the same time like full size roasted chicken,and if you over cook it, will loose all the flavor and taste, furthermore become bad chewing experience!


  • 3 Cornish hen
  • 1/4 cup melted butter
  • 1 teaspoon dried thyme
  • teaspoon rosemary leaves
  • 3 tablespoon chipped parsley
  • clove garlic
  • Camphor " mango powder "
  • 1 chopped onion
  • juice of 1/2 lemon
  • Juice of 1 orange
  • Pinch of grated nutmeg
  • Salt and pepper


To make the basting mixture: Combine the butter, lemon juice, thyme, rosemary, garlic and Amashor in a blinder and mix very well. alternately, pounding again until well blended.

Stir in chopped onion and parsley, a pinch of grated nutmeg , and generous amounts of salt and black pepper. The mixture should be highly flavored. Brush birds inside and out with the mixture and allow meat to absorb flavors 1overnight.

To roast birds: Place in a heatproof roasting pan and cook in a preheated oven 425F 25-35 minutes, basting frequently with the mixture melted butter. Birds are cooked when juices run quite clear when you insert a skewer through the thickest part of the leg.

Veal Chunks Italian Osso Bucco

Veal Chunks Osso Bucco

Osso Bucco

Osso Bucco is Lombard cuisine originated in Italy, the delicate cooking of this dish as well the well balanced ingredients made it, made it very aromatic delicious dish furthermore is a great dish and dinner for big group and family!!


  • 3 thick veal chunks
  • 5 tablespoon flour
  • 3 tablespoons olive oil
  • 1/2 cup shipped parsley
  • 2 cloves minced garlic
  • 1/2 chopped onion
  • 4 anchovy finely chopped
  • 1 cup chicken stock
  • 1 cup dry white wine
  • 1 tablespoons tomato paste
  • grated rind of 1/2 lemon
  • 1 tablespoon oregano
  • Salt and pepper


Select the veal about 1" thick with bone is preferred, season the flour with salt, pepper cover the veal vigorously with the seasoned flour in olive oil. Add the garlic and onion stir for 1 - 3 min and then add the chicken stock, wine and tomato paste. cover the pan and simmer over low heat for 2 hours.

Just 10 min before don, add the anchovy, the remaining garlic and parsley keep stirring and let set 10 - 15 min before serving, serve with sprinkles of parsley and grated lemon on top of white rice or Risotto.

Lemon Chicken Oven Roast French Style

French Roast Lemon Chicken

French Lemon Chicken

It's major to select a good free range chicken for this dish! I tried the same cooking method brining the chicken 6 - 12 hours before the cooking process, using 4 cups of water with 1 table spoon of salt and 1 teaspoon of sugar, but actually I didn't notice a big difference skipping this step, in fact I've found the flavor little more intense and carrying on without brining.

French lemon chicken is good served with saffron rice and steamed vegetable as well .. enjoy!


  • 4 lb free range chicken
  • 4 oz butter or about 1/2 stick
  • 3 tablespoon crushed dried chillies
  • 1 lemons
  • 1 teaspoon dried oregano
  • several spring fresh thyme
  • 1 onion
  • 2 potato
  • 2 carrot
  • Salt and pepper


Prepare the lemon butter first: In a small bowl, mash the butter with a wooden fork or spoon until creamy and add a good pinch of salt, freshly ground pepper and crushed dried chillies to taste.

Squeeze the juice of 1/2 lemon into the flavored butter. Add the dried thyme. Mix well and rub mixture all over the chicken. Slice the second lemon with and stuff inside the cavity with part of the chopped carrot and fresh thyme.

Preheat the oven 350 F, place the chicken on a rack in a roasting pan and spread the remaining vegetables around the chicken, roast in the pre-heated oven for 55-65 minutes, basting the chicken with its buttery juices from time to time.

Potato Soupe French Vichyssoise

Vichyssoise potato soupe with creme

Vichyssoise is refreshing soup

This is a great summer soup served cold, and even butter winter soup served hot! Although it holds a french title, but actually was created originally in New York, may be by a French chef!! However you may call it a potato leek soup.

By all virgins hot or cold, it's an extraordinary deep and rich flavor, yet very light and refreshing. the depth of the potato and leek flavor remarkably intense.


  • 6 cups chopped leeks
  • 2 cups chopped potatoes " about 2 potato "
  • ¼ stick of butter
  • 2 cups chicken stock
  • 1 cup milk
  • ½ cup whipping creme
  • Finely grated nutmeg
  • Salt and pepper
  • finely chopped parsley

Use the white part of the leeks, by cutting it 1 inch pieces. In large casserole sauté the leeks gently in butter until soft. Don not over cooke may take about 2 -3 min.

Peel and slice potatoes cut it into pieces, and add to leeks, with chicken stock, salt pepper and grated nutmeg to taste, and simmer 10 -15 min.

Transfer the mixture to electric blender, add the milk and process until smooth. Add the whipping crème just before serving and sprinkle the parsley on the top… enjoy

Kofta Kebabs Ground Beef on Weber Grill

Kofta Kebab Charcoal grilled Ground Beef

Kofta Kebab Syrian Style

Kofta kebab is another famous dish in the Middle East, it's also served as sandwich with hummus onion and tomato! Therefore I called it : the burger virgin of the Middle East Originally made with lamb, however I made it for this recipe with beef, but it's good idea to have it mixed lamb and beef together, using 1/3 lamb.

Very important on mostly all kofta's recipe is the smooth texture that comes from grinding the meat twice or more, what I've found useful with almost similar results, using the food processor, only for the steps of the meat and onion, the rest should be handled and mixed by hands.

There are few difference dishes made of kofta, however when we say "Kofta Kebab" normally meant the charcoal grilled kofta. The ideal grilling is to permit you to shift the level of grilling heat rack or charcoal, so that you may place the food closer to, or further from, the heat source. Important factor of the art of grilling is to adjust the distance of the meat! Unfortunately this feature is not easy to find at the movable grills.

America's favorite grill, the Weber is good for long, however I used this gill with little trick to achieve the heat distance for controlling the kofta grilling, I sued two charcoal holders, one of them was full and the second one is half, so it gave me high heat for sealing , and medium heat for the desired cooking.


  • 2 pound ground beef 15% fat
  • 1 mediume size onion
  • 1 cup chopped parsly
  • 1 teaspoon all spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • freshly ground pepper


Chopped the onion, dive the meat, so will fit the size of your food processors, add them batches and part of the onion with each. Process the meat till get smooth. Add the parsley, allspice, cinnamon , salt and freshly ground pepper, and mix it very well, you may use hands to do this job. Let the mixture set in the dredge for at least one hour, and transfer it on skewer ready for grilling. Grease the grilling surface, and place the skewer on the hot area for few minuets while you turn on all sides, move the skewer to less hot area and let cook through... enjoy

White Pasta and Chicken Sauce

White Alfredo pasta chicken sauce
  • 3 table spoon butter
  • 1/2 minced onion medium size
  • 4 tablespoon flour
  • 1 cup whole milk
  • 1 cup chicken stock
  • 1/2 teaspoon thyme
  • 3 tablespoon Gruyère cheese
  • salt and pepper


In heavy sauce pan add the butter, fry the minced onion until golden brown, add thyme and the flour and stir for another minute.

Add the milk and chicken stuck and keep stirring, butter use a whisker in this step, near the boiling point add the cheese while you stirring.

When it's warm transfer the mixture to blender and process it till smooth. This sauce is great for meatball, with grilled chicken breast and pasta..yumm..enjoy

Original Remoulade Sauce

Original Remoulade Sauce

Remoulade a Delicious Seafood Sauce

  • 1 raw egg yolks
  • 2 boiled egg yolks
  • 1/2 cup salad oil
  • 5 tablespoon sour cream
  • 2 tablespoon lemon juice
  • 1teaspoon French mustard
  • '1/4 small onion
  • 1 small pickled cucumber
  • 1 anchovy
  • 1tablespoon capers
  • 1 pinch of sugar
  • salt and pepper


Place blender, place the oil and raw egg yolk and process it for few seconds, then add the rest of the ingredients in order as listed, and precess them till smooth..

It's a great sauce with sea food, fried fish, grab cakes or spread for sandwich.. enjoy!

French Onion Soup with Gruyere Cheese

Mushroom Soup

Mushroom Soup


  • 1/2 onions
  • 3 tablespoon butter
  • 2 table spoon flour
  • 3 cups beef stock
  • 1/2 cup white wine
  • 1 tea spoon thyme
  • 4 slices baguette
  • Gruyère cheese as desired


Chopped the onion or slice it julienne, I personally prefer it julienne, add the butter to saucepan and fry the onion till became translucent and golden color.

Add the thyme beef stock, wine, salt and pepper and simmer on low heat until the onions are tender, about 25 min.

Transfer to soup to oven proof bowl ad slice or toasted baguette sprinkle cheese on top and broil on oven till melt the cheese.. enjoy!

Shish Tawook Chicken Kebab

Kofta Kebab Charcoal grilled Ground Beef

Shish Tawook in sandwich or plate

Shish tawook or what called chicken kebab, originally served on skewer inside a pita bread or in a plate with white or saffron rice on the side. Therefore was t great success for many restaurant business to be on top of the menu, easy to make healthy with low fat and high routein, all made it great benefit for models and people on low calories diet!!

Sish Tawook is made of breast white chicken meat only! Unlike the chicken Shwerma which made of all type of chicken preferably the dark meat " leg and thigh". in a sandwich normally served with humus and tomato in side pita bread, some like to add grilled green pepper and onion as well. It's cooked on the charcoal 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!!


  • 2 lb chicken breast
  • 4 cloves garlic
  • 1/4 cup olive oil
  • 1/4 cup win vinegar
  • 1 teaspoon paprika
  • 1teaspoon oregano
  • 2 tablespoon ketchup
  • salt and pepper


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

Hors D'oeuvre White Sauce

Hors D'oeuvre White Sauce

Stake Sauce


  • 1 tablespoon lemon juice
  • 1 tablespoon wine vinegar
  • 3 tablespoon oil
  • 6 tablespoon whipping cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon tomato ketchup
  • 2 hard-boiled egg
  • 2 table spoon shopped parsley
  • 1 pinch of sugar


Place all the ingredients into the blender in the indicated
order and work into a smooth cream.
Serve with Fish fillet, seafood or spread on toasted pita bread and sliced of tomato on top.. enjoy

Brochettes Haddock Cod Fish Kebab

Brochettes of Haddock or Cod

Cod Brochettes Kebab


  • 1 1/2 lb Haddock or Cod
  • 4 medium tomatoes cut wedges
  • 3 small onions, cut wedges
  • 1 bell green pepper

Basting Sauce

  • 8 tablespoons olive oil
  • 1/2 teaspoon ground fennel
  • 2 tablespoon lemon juice
  • 4 table Spoon dry white wine
  • 1/2 onion, finely chopped
  • Salt and pepper


  1. For basting sauce: Combine olive oil, white wine, fennel, lemon juice onion and salt and pepper, in a large shallow bowl.
  2. Cut the cod or haddock into chunks ( 1 1/2 inches square). Any thin pieces should be rolled up into pieces the same size as chunks.
  3. Slice tomatoes and onions as wedges, each will be 6 or 8 wedges
  4. Place fish pieces in bowl with basting sauce. cover half the bowl with slices of tomato and the other half with slices of onion. Place bowl in the refrigerator for 2 - 4 hours.
  5. When it's ready to cook, thread the alternate pieces of fish and tomato and onion slices on skwers, starting and ending with a chunk of fish, and dividing the ingredients equally between skewers.
  6. Arrange skewers on oven pan; brush with half the basting sauce and place under a preheated hot grill. Reduce heat to moderate and grill for 4- 5 minutes. T
  7. urn skewers; baste with remaining sauce and continue to grill for 4-5 minutes longer, or until fish flakes easily with a fork. Serve immediately on a bed of rice.