Tuesday, 11 December 2007

Olive Tagine, Tagine Zeitoun

Lamb or mutton meat
4 carrots
olive oil
2 tbs tomatoe puree
1/2 cup water
1 350 g can mushrooms

Lemon and Tarragon Chicken

Chicken breasts
juice and peel of 1 lemon
salt to taste

Cut the chicken breasts in the middle, to make a pocket, and put some fresh tarragon inside. Salt and marinate in the lemon juice and peel for a couple of hours or longer.
Grill in the oven and serve with spinach or sallad. We made french fries with it.

Sunday, 9 December 2007

Macaron bi-laban

Macaronies, yoghurt, garlic clove (optional), salt to taste and melted butter to go on top.

Thursday, 8 March 2007

Borek & Mthowem


minced meat
salt, pepper, paprika

green olives
boiled eggs

phyllo-dough or 'warqa'


minced meat (meatballs)
salt and pepper

french fries

Instructions to come, inshaa Allah (God willing)

Thursday, 1 February 2007


Photo taken with phone camera
Recipe coming, inshaa Allah, with more pictures.


Photo taken with phone camera
Recipe coming, inshaa Allah

Pasta soup

Photo taken with phone camera
Recipe coming, inshaa Allah

Grilled Chicken Tagine

Old photo taken with a phone camera.

1 kg chicken thighs (or whole chicken cut in big chunky pieces)
2 medium sized onions, chopped finely
3 garlic cloves, crushed
salt and pepper to taste
2 tbs butter
1 tbs oil

Mix all ingredients in a tagine. Cover with the lid and put in the oven to cook for about 1 hour. Remove the lid and grill for another 15 minutes or so. It can also be cooked on the stove, but I recommend putting it under the grill in the end, to reduce the sauce a bit and give the chicken a nice colour.
Serve with rice or oven-baked potatoes, tomatoes, lemon and fresh parsley.