Wednesday, 17 May 2017


Preparation 🕰: 2 hours 20 mins
Difficulty: Easy
Servings: 8


5 pounds fresh tomatoes, (about 20 medium tomatoes) peeled, seeded
1/4 cup olive oil
3 medium onion, diced
8 cloves Garlic, minced
1/3 cup fresh basil, finely chopped
1 Tsp thyme
1 Tsp oregano
2 sprig parsley
2 bay leaves
1 Tsp salt
1 small carrot, grated
1 Tbsp honey/sugar (optional)


1. Bring 2 liters of water to boil then cut a small "x" on top of each tomatoes and put in a large bowl. Pour the boiled water over the tomatoes and leave for 15 seconds then drain the water. Pour iced cold water over the tomatoes so that the skin can easily peel off. Peel off skin, divide each tomatoes into 4 pieces and remove seed.

2. Pour olive oil in a large stockpot over medium heat. Add diced onions, garlic and grated carrots. Sauté for 6 minutes or until onions are translucent and tender.

3. Add the tomatoes, chopped basil leaves, oregano, thyme, bay leaves and salt to taste.

4. Simmer on low heat for 2 hours or until cooked down and start to darken. Remove bay leave and add the honey then stir to blend and remove from heat.

To make the sauce into purée,You can use an immersion blender to purée the sauce until smooth. Store in fridge for up to a week.



Preparation 🕰: 15 mins
Servings: 6
Difficulty: Easy


Lettuces, cut into chunks 
4 medium Cucumbers, halved and sliced into wedges 
3 medium Tomatoes, seeded, cored, 1/2 -Inch diced
1/3 cup Fresh Mints, (chopped if desired)
1/3 cup Baby Spinach, chopped
1 Yellow Bell Pepper (Capsicum), diced
1/3 cup fresh Basil
1/3 cup chopped fresh Parsley
2 Scallions, thinly sliced
1/8 cup thinly sliced Green Onion 
3 Garlic clove, minced
1 Tsp Lemon Salt  
1 Tbsp White Vinegar (optional)
1/4 cup Olive oil


1. Place all the vegetables in a large salad bowl and toss to combine.

2. In a small mixing bowl, add the white vinegar,garlic and lemon salt and mix together. Add the olive oil and pour over the salad. Toss gently to coat all the vegetables. (Substitute lemon salt with a Tbsp of fresh lemon juice and 1/4 Tsp of salt).

Serve with Lebanese or pita bread with grilled meat although I eat it with almost every meal.



Shawarma is a Middle Eastern dish of garlicky meat or poultry served on pitas with vegetables and yogurt sauce. This chicken shawarma sandwich is seriously awesome and taste amazing. It's a crowd pleaser and definitely one the whole family will love. It adds some flair to the usual, plain grilled chicken. This is definitely a must try for all Lebanese shawarma lover.

Serving: 6


For Chicken:
•1 lb boneless, skinless chicken breast (2 large)
•1 lb boneless, skinless chicken thigh (4 large)
•6 Tbsp extra virgin olive oil
•2 Tsp cumin
•2 Tsp paprika
•1 Tsp allspice
•3/4 Tsp turmeric
•1/4 Tsp garlic powder
1/4 Tsp cinnamon
•Pinch of cayenne pepper (optional)
•3/4 Tsp salt
•1/4 Tsp black pepper
•1 Stock-cube (maggi /knorr) (optional)
•1 Tsp onion powder


1. Slice the chicken Breasts into 5-6 pieces and the chicken thigh into 3-4 pieces each.
2. Place them in a marinating dish or large plastic zipper bag.
3. In a small bowl, whisk together 1/4 cup of olive oil and all the spices listed above with the salt and black pepper until well combined.
4. Pour spice marinade over the chicken pieces and stir/ mix till all the chicken pieces are evenly coated in the marinade.
5. Cover the marinating dish with plastic wrap or close the zipper and place in the refrigerator to marinate for at least 1 hr or overnight.

1. Spray the grill with non stick cooking oil and preheat to medium heat.
2. Thread the marinated chicken pieces onto wooden skewers and grill the chicken for about 20 minutes, giving a quarter turn every 5 mins till cooked through.
3. Remove from grill and let cool slightly then remove the chicken from the wooden skewers.
4. Use a sharp knife to slice the meat into small, Shawarma-like pieces.
5. Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.
6. Remove the fried chicken from skillet and repeat the same process for the remaining half chicken.


•1 small sized cabbage/lettuce (cut into thin strips)
•3 medium sized carrot (cut into thin strips or grated)
•1 large cucumber (cut into circles)
•2 Tomatoes ( cut into circles)
•1 medium onion ( cut into thin strips)

 •1 cup Greek yogurt/ Labneh
 •1 Tbsp Lemon juice
 •1/2 Tsp minced garlic
 •1 Tsp dry mint (optional)
 •salt and pepper to taste

Mix all ingredient together in a small bowl and set aside.


*6 Pita bread/naan bread/Lebanese flat bread
*Prepared shawarma chicken
*prepared shawarma fillings

>>>To make the sandwich wrap, place a piece of flatbread or Pita bread on a tray and smear with Yoghurt Sauce or mayonnaise and top with a bit of lettuce/cabbage, shredded carrot, onion, cucumber, tomato and Chicken Shawarma. Roll up bread and wrap with foil or sandwich wrap then repeat with the remaining bread.
Serve and enjoy.

Thursday, 11 May 2017


Preparation 🕰: 10 mins
Cooking🕰: 30 mins
Difficulty: Easy
Serving: 4


- 680g Yukon gold potatoes
- 1/2 Tsp Salt
- 4 Tbsp heavy cream
- 2 Tbsp unsalted Butter, (melted in room temperature)
- 1 Tbsp milk
- 1 Sprig Celery (finely chopped)
- 1/4 Tsp grind coriander (halved)
- Salt and pepper
- Olive oil


1: Peel the potatoes and cut lengthwise into quarters, then place in a medium saucepan. Add cold water to the pan until the potatoes are covered by atleast one inch. Add half teaspoon of salt to the water and bring to boil on high heat. Once the water start boiling, reduce to low heat. cover and allow to simmer for 20 - 30 mins or until the potatoes are easily pierced/poked with a fork.

2: While waiting for the potatoes to cook, Warm the cream in microwave or on in a pan on medium heat 1 minute.

3: Drain the water from the cooked potatoes and transfer them to a large bowl. Pour the heated cream and melted butter over the potatoes. Mash the potatoes with a potato masher or potato ricer then use a strong metal spoon to beat further but do not over beat the potatoes.

4: Add milk and beat until the potatoes are smooth then add the 1/8 teaspoon of coriander, salt and pepper to taste.

5: Serve in a bowl and sprinkle the chopped celery and the remaining 1/8 teaspoon of coriander then drizzle the olive oil on it.

Note: 1) ensure you add salt to the potatoes when cooking to prevent having a bland potatoes.
          2) ensure you use cold water to cook your potatoes to avoid underdone potatoes.
          3) ensure the Butter and cream are in room temp before add to the mashed potatoes.
          4) do not overwork the potatoes to avoid a gummy and gluey potatoes.

Tuesday, 2 May 2017


Hello foodies, today I will be sharing with you one of my favorite recipe which is the "Meatball recipe", it's somewhat easy to make and the meatballs comes out tender and yummy. You can use any ground meat of your choice like beef,lamb,turkey,chicken e.t.c. But ensure your meat has little fat because it prevents the meatball from getting tough when cooking. Most people mix their ground beef with pork to make it tender but I can't because "pork" is Haram. Cook with tomato sauce and serve with steamed rice or pasta over dinner.


Preparation 🕰: 15 mins 
Cooking 🕰: 30 mins 
Difficulty: Easy 
Servings: 28-30 meatballs 


500g lean ground beef 
1 medium onion, chopped
1 Garlic clove, finely minced
1/3 cup dry bread crumbs
1/4 cup milk
1 Large Egg
1 Tsp Salt
1/8 Tsp black pepper
1/2 cup grated Parmesan cheese, (optional)
1/4 cup finely chopped parsley
1/4 cup chili sauce
 340g Tomato pasta sauce 


1: Preheat oven to 400F/200C/Gas5. Line a rectangular baking sheet and set aside.

2: Combine the milk and breadcrumbs in a small bowl and set aside.

3: In a large mixing bowl, whisk egg until blended and whisk in the salt, black pepper,  grated cheese and parsley.

4: Add the ground beef to the egg mixture and mix together, then add the onions, garlic and soaked bread crumbs and mix thoroughly with your fingers or stiff spatula. Try not to overwork the meat and do not knead the meat. 

5: Pinch off a piece of the meat and roll gently between your hands to form a ball.  Place the ball in prepared baking sheet and repeat until all the meat mixture is used making about 28-30 balls.

6: Bake in preheated oven for about 15 mins or until the meat is no longer pink in center and juice is clear.

7: In a saucepan, bring the chili sauce and tomato sauce to simmer on medium heat, add the meatballs to fit in the pan. cover and simmer for 15 mins or until the meatballs are hot and cooked through. 

Remove from heat and serve immediately with steamed rice.


HASSELBACK POTATOES  Prep. Time: 60 mins Servings: 4 Difficulty: Easy Author: Jumbite Cookbook Ingredients * 4 medium potatoes, ...