Pastrami Shakshouka

Shakshouka is a middle eastern famous one-dish recipe. Shakshouka has 2 main ingredients; eggs and tomatoes. However we enjoy adding whatever available in the fridge like sausage, veggies or cooked ground beef. Today I am making it with pastrami, a favourite cold cut in Egypt ,usually served with poached eggs for breakfast.
Try Shakshouka for breakfast, brunch or even meatless dinner. It’s worth a try 😉

Pastrami Shakshouka
To make Shashouka:
Melt 1 – 2 tablespoon(s) butter with one tablespoon olive oil in a skillet, add about 6 – 8 pastrami pieces and fry on both sides.
Add 3/4 cup passata, season with salt and freshly ground pepper, let simmer for few minutes till sauce thickens.
Crack 4 organic free run eggs over the sauce, cover and let cook for few minutes till cooked .
Season eggs with freshly ground pepper if desired
Serve with rustic bread


Labnéh (Yoghurt Cheese)


I make this cheese at least twice a month. It is clean, refreshing and it feels so good making a cheese sandwich with home made cheese 🙂

To make Labnéh you’ll need:

1 (175 gms) container 3% Balkan style yoghurt
2 tsp salt


– Add salt to yoghurt , stir to combine.
– Line a sieve with about 4 large coffee filters,place sieve over a large bowl. Spoon yoghurt into centre of sieve.

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– Cover with plastic wrap and let yoghurt drain overnight.
– Transfer cheese into a sealed container. Keep unused portions in fridge . Discard excess water.

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– Garnish cheese with your favourite herbs, I always serve it with Nigella sativa and olive oil.


Enjoy !


Pumpkin Cake Squares


This clean moist cake will make your kitchen smell like a delicious pumpkin pie. It’s a favourite snack in our family , I love it for breakfast with my coffee. So delicious!

Recipe adopted from Taste of Home Magazine, I skipped the frosting for a lighter version, plus it’s less messy  in a  lunch box.

To make Pumpkin Cake Squares you’ll need:

3 large free run eggs
1 1/4 C vegetable oil
2 C spelt flour
2 C organic sugar
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (15 oz. ) can pure pumpkin purée



– In a large bowl, beat eggs and oil for 2 minutes. Combine the flour, sugar, cinnamon, baking
powder, baking soda and salt; add to egg mixture. Add pumpkin purée; mix well.

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– Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 45 minutes or until a toothpick inserted near the centre comes out clean. Cool on a wire rack before cutting.

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– Cut into bars for serving small portions or for tiny hands


Oatmeal Banana Muffins

Apples & cinnamon oatmeal adds flavour and nutrition to these delicious muffins. Loaded with mashed bananas and chocolate chips it is sure to be a kids pleaser.

Bake muffins ahead of time and store in the fridge for a quick snack, for breakfast on the go,or simply enjoy with a cup of tea or coffee ,great for the lunch box.

To make Oatmeal Banana Muffins

1 1/2 C Spelt flour
1 package (33 gm) Quaker Instant Oatmeal Apples & Cinnamon
2/3 C raw sugar
1 tsp baking soda
1/2 tsp cinnamon
pinch of salt
1 large egg
1/3 C vegetable oil
5 medium ripe bananas,mashed
1/2 C semi sweet chocolate chips
1 tsp vanilla


– Preheat oven to 350F /180 C. Whisk dry ingredients in a large bowl
– In another bowl,whisk egg,bananas,oil,and vanilla
– Add dry ingerdients to liquid mixture.Stir with a whisk until moistened.Fold in chocolate chips.
– Pour batter in paper lined muffin cups.
– Bake in preheated 350 F oven for 20 minutes.
– Cool on a wire rack.
– Makes 10 muffins.

Ancient Flour Krachel – Moroccan Brioche


Treat yourself this week end to those delicious rolls, scented with anise and orange flower water. The recipe is adopted from Krachel Recipe by 

I substituted a mixture of  einkorn and spelt flour for regular flour, more oil is needed while kneading the dough,as einkorn is a little bit sticky.

I also used a food processor to knead the dough, then kneaded it by hand for 5 more minutes. Using a food processor makes it easier to obtain fluffy rolls in a snap!

Enjoy krachel with butter and your favourite fruit jam, accompanied by Moroccan mint tea. Yummy!


To make Ancient Flour Krachel you’ll need:

2 1/2 cups einkorn flour
2 cups spelt flour
1/2 cup sugar
1 1/2 teaspoons salt
2 teaspoons anise seeds
2 free range large eggs, lightly beaten
3/4 cup warm milk
1 tablespoon active dry yeast
1/2 cup melted butter
1/4  cup vegetable oil
2 tablespoons orange flower water
zest of 2 limes
1 egg beaten for glaze
Sesame seeds for sprinkling on rolls

– Dissolve yeast and 1 tsp sugar in milk , set aside and and let prove till bubbly.
– Mix eggs with orange flower water and lime zest.
– Put the flours, salt , sugar and aniseeds into the bowl of the food processor.Pulse few times to mix.
– Turn on the machine and pour in melted butter,oil and egg mixture. Process until the dough forms a rotating very soft ball.
– You may need to add more flour (about 1/4 cup) if dough is too sticky to handle.
– Place dough in an extra  large oiled bowl, knead with oiled hands for about five minutes, until very smooth.
– Cover bowl with a towel and let rise until doubled, about 2 hours.
– Punch down dough and form into balls.
– Place balls two inches apart in a baking sheet lined with parchment paper,cover with towel and allow to rise for 25 minutes.

– Brush balls with egg wash and sprinkle with sesame seeds.

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– Bake in 350 F preheated oven for 25 minutes.
– Let the krachel cool on a wire rack.


Beghrir (Moroccan Crepes With A 1000 Holes)


Adopted from Maroc Mama’s,  Beghrir with Nutella and Wild Raspberries .

I have been making Beghrir crepes for years. It is one of my most favourite foods and my family loves them!

I recently tried this recipe and  I loved the results , it is simple and the crepes came out so fluffy and delicious.

I substituted whole spelt flour for same suggested amount of AP flour . I also added a teaspoon of vanilla  to remove the unpleasant egg smell.

Beghrir are the kind of crepes you make on week ends, as they take some time. But believe me, they are  worth the effort.

To make Beghrir  (Moroccan Crepes With A 1000 Holes) you’ll need:

2 cups fine semolina
1 cup whole spelt flour
1 tbsp dry yeast
¼ teaspoon baking powder
½ teaspoon salt
½ teaspoon raw  sugar
1 large egg

1 tsp pure vanilla extract
1 cup (3 %) milk, warm but comfortable to the touch
2 cups water, warm but comfortable to the touch


– Mix all ingredients in a blender and process for about 1 minute, pour batter into a large glass bowl.

– Cover with a plastic wrap and let rest for 30 minutes. Here is how the batter looks like after 30 minutes.

Beghrir batter

– Original Beghrir recipes do not call for buttering the skillet, so I did not , just use a good quality non stick skillet.

– Heat skillet on medium heat until hot. Ladle 1/4 C of batter into hot skillet and cook for about 3 minutes on one side. You will notice bubbles forming at the top of the crepes.

Beghrir bubbles

– Lay crepes in a single layer on paper-towel lined sheet.

Beghrir  Beghrir

– Serve with a mixture of melted butter and warmed honey, great with Moroccan mint tea.


Ta’meya ( Egyptian Fava Bean Falafel)


Ta’meya is the Egyptian version of Lebanese falafel, it is simply a mixture of fava beans, onions and lots of fresh herbs. It is usually served with tahini sauce and pita beside ful , another delicious fava bean dish.  I’ll share the recipe with you soon.  So yes, Egyptians love fava beans , they can have it for breakfast ,lunch and dinner !

To make Ta’meya you’ll need:

1 C dried fava beans
1 bunch each parsley,coriander, fresh dill
2 large onions , coarsley chopped
2 tsp salt
1 1/2  tsp gound cumin
1 tsp ground coriander
1/2 tsp baking soda

sesame seeds

Vegetable oil for frying


– In a medium bowl, cover fava beans with cold water. Soak overnight, change water at least twice.
– Drain fava beans. Put beans , herbs, and onions into the bowl of food processor, pulse until puréed.
– Put the fava bean mixture in a large bowl, add spices and baking soda. Stir to mix.
– Cover with plastic wrap, refrigerate for one hour.
– Form falafel into medium size patties. Sprinkle with sesame seeds from both sides.
– Heat oil in a large frying pan, slide falafel into hot oil using a fork. Fry on each side until brownish.

– Remove from oil, drain on paper towel-lined platter.


– You can freeze extra falafel mixture in zip lock bags , defrost in fridge before using.

– Serve with pita and Tahini Yoghurt Dip.

– Enjoy!

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You may also like Bissara (Fava Bean Dip with fried onions)