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Every day new recipe of appetizer,soups, salads,main courses and desserts.


Chicken Musakhan Palestinian Recipe

  • 1 whole chicken, cut into 4 pieces
  • 5 cups water
  • 1/2 cup extra olive oil
  • 3 medium red onions sliced
  • 2 tablespoons sumac
  • 1 teaspoons allspice 
  • 1 tablespoon salt
  • 10 tortilla flat bread
  • 3 tablespoons pine seeds, toasted
  1. Place chicken and water in a large pot and bring to boil. Remove foam as it appears then add salt, simmer for 70 minutes or until chicken is cooked.
  2.  Remove chicken and throw away the water. Set aside to cool. Remove and throw bones and skins. Flake chicken to strips and keep aside.
  3. In a saucepan, heat olive oil on medium heat; add onions and fry for 10 minutes or until the onions become tender.
  4. Add the prepared chicken strips, allspice, sumac and pine seeds. Simmer and stir for 5 minutes or until all are well combined (add salt if it’s needed).
  5. Add some chicken mixture evenly on a center of each piece of bread. Roll bread and brush with some olive oil the top of each roll. put it in a grill pan heat until becomes slightly brown in color.  
  6. Serve with yogurt.

Baked Asparagus


  • 1 bunch asparagus, chopped
  • 1 cup celery chopped
  • 1 cup mushroom 
  • 4 cloves garlic, crushed
  • 1 medium onion, chopped
  • 1 / 2 bundle parsley and 1/2 bundle coriander
  • 4 eggs
  • 1 / 3 cup fresh cream
  • 1 / 2 cup mozzarella cheese shredded 
  • 2 tablespoons oil
  • 2 teaspoons salt
  • Pinch of (Ginger, cardamom ground ,white pepper ground, white pepper ground)


  1. Preheat oven to 400 F. In a saucepan, add the oil and place on medium heat.
  2. Add the onion to the saucepan, after 5 minutes add the celery, stir and cover the pan.
  3. After 5 minutes, add  the asparagus, mushroom and garlic.
  4. Season and add the salt, cover again the pan for 5 minutes, then add the parsley,  coriander and put the pan aside.
  5. In a deep bowl mix the eggs, cream, and cheese.
  6. In a  non stuck tray pour the pan and then add the eggs mixture.
  7. Place in the oven for 30 minutes.    

Spinach Roll


  • 1/2 Dough of pastry dough recipe ( see Pastry Dough Recipe )
  • 2 cup spinach leaves
  • 1 ts salt
  • 1 ts sumac
  • 1 cup feta cheese crumbled
  • 1 egg yolk and 2 tbs milk


    1. For filling, heat saucepan on medium temperature, add spinach leave and wait until just wilted.
    2. Drain the water from wilted spinach,trance it to bowl and let cool completely.
    3. Add salt, sumac and cheese.     
    4. Punch down the dough and shape it into a rectangular by use a rolling pin, stretching out as necessary to achieve a thin dough.
    5. Spread the mixture of spinach over the dough, roll it and seal the edge of dough with a little egg yolk.
    6. Allow to rest in a warm location for 30 minutes, after covered it with cling wrap.
    7. brush the crust with mixture of egg yolk and milk
    8. Bake in a 475 degree oven until crust is golden, about 10 minutes. 
    9. Cover the roll with towel for 10 minutes after get it out from oven to become mellow. 

    Spanish pasty
    The Paste:
    - 4 cup plain flour 
    - 2 t-spoons yogurt
    - 1/3 cup Olive oil 
    - 1/2 tea.spoon Baking powder. 
    - 2 tea.spoons yeast.
    -1  table.spoon salt..
    -1 tea.spoon sugar
    - 1 1/2 cup of warm water.

    The filling:
    - 2 cups of chopped spinach leaves.
    - 150 g feta cheese.
    - 1 t.spoon black pepper.

    The method.
      Make the pastry first, then while it is resting tn a warm location. Prepare the filling. 
    To make the pastry 
      In a large bowl combine 3 cups of flour, sugar, yeast, yogurt and salt. Pour olive oil and the warm water.Knead the mixture, gradually adding enough of the remaining flour mixture so that the pastry is no longer sticky. Continue kneading until the pastry is smooth and elastic.Shape pastry into a ball and put in an large oiled bowl, turning the pastry to coat it with the oil. Allow to rise until doubled in size (45 minutes to 1 hours).
    To make the filling
       Heat the t eval pan, put the chopped Spanish, wait until wilt. put the spinach in refinery, then add the feta cheese. season the filling.

    To assemble your pasty 
      Punch down the pastry and divide into 2 pieces.roll out each pieces fairly thinly and cut into discs. I cut mine using a small glass bowl measuring 13 cm/5 inches, but you can make your pasties any size you want depending on your whim.
      layer equal amount of spinach in the center of each pastry circler.
    Brush the edges of the pastry with water, fold one sideover to make a half-moon or D shape, and crimp together between the forefinger and thumb of one hand and forefinger of the other to create a seal along the side of the pasty.
      Place on a baking tray, brush with a milk or beaten egg glaze, and cook for 20 to 25 minutes until the pastry is golden and the filling cooked through.



    • Dough  ( see Pastry Dough Recipe )
    • Pizza  sauce
    • cheese shredded
    • 1 red onion chopped thin circles
    • 1 bell  pepper chopped thin circles 
    • black olive chopped in half 


      1. Punch down the dough and divide into 2 pieces. This will make two 12 inch pizzas.
      2. Shape each portion into a 12" circle either by hand or with a rolling pin, stretching out as necessary to achieve a thin dough. For a lighter crust, let the dough sit for a half hour after shaping before constructing pizza and baking.
      3. Spread sauce over crust and top with cheese and desired toppings.
      4. Allow to rest in a warm location for 15 minutes.
      5. Bake in a 475 degree oven until crust is golden, about 10 minutes.