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 !



Tahini Yoghurt Dip

Regular tahini dip is made with water, I use yoghurt to give it  creamy texture, and add some sourness that goes well with the vinegar. This crowd-pleasing dip is great with veggies or with pita chips.

Tahini Dip

To make Tahini Yoghurt Dip you’ll need:

1/2 C tahini paste
2 Tbsp plain yoghurt
1/4 C water
2 Tbsp white vinegar
1 tsp ground cumin
1/2 tsp salt,paprika
1 Tbsp olive oil.


– Combine tahini paste and yoghurt in a medium bowl, add vinegar and mix.
– Add water little by little while whisking . (you may add more water for thinner consistency)
– Season tahini with spices.
– Drizzle olive oil on top.
– Garnish with fresh parsley.
– Enjoy.

Bissara (Fava Bean Dip with fried onions)

Bissara is a popular Egyptian dish made with fava beans. Lebanese version of bissara is made with chickpeas , Moroccan version is made with dried sweet peas. Enjoy it as a main dish served with pita bread and green onions, or as a dip with pita chips.
Great for Meatless Monday dinner!


To make Bissara you’ll need:

1 C dried fava beans
Half a bunch ecah coriander,parsley and dill, chopped
2 large onions, chopped
2 cloves garlic, minced
1 1/2 tsp salt
2 tsp ground cumin
1 tsp dried coriander.
1/2 tsp pepper

1 Tbsp dried mint


1 large onion, cut into half moons
2 Tbsp olive oil


– In a medium bowl, cover fava beans with cold water.soak for 4 hours or overnight , change water at least twice.


– Drain fava beans ,set aside to prepare your herbs.


-Put beans in a medium sauce pan, add herbs, onions, and garlic.


– Pour enough cold water to cover beans and vegetables.
– Add spices,and mix to combine .
– Bring to a simmer and cook on low-medium heat until beans are soft, about one hour. Add 1 cup water if needed to keep beans covered.
-When beans are done add dried mint.
– Using a slotted spoon, transfer bean mixture to a blender or food processor ,discard remaining liquid,blend to reach a puréed consistency.
-To serve top with fried onions (recipe down).

Fried onions:

Heat oil in pan, add onions,fry till caramaliezed, take care not to burn.
Dry on paper towel.

Serve Bissara with pita bread and lemon wedges.



Quick Shrimp Cocktail


This cocktail is so quick  and easy to make, and it’s refreshing in hot summer days .

There’s no need to add extra salt to the cocktail ,as  Worcestershire  gives it  fairly amount of salty flavor.

Squeeze some lemon juice just before serving , add a dash of  hot sauce  for a spicy kick.


3/4 C Mayonnaise( I use Hellmann’s)

1/4 C chili sauce

1 Tbsp Worcestershire sauce

1/4 tsp ground black pepper (optional)

220 gms cooked shrimp, shells removed

Juice of half a lemon,

Lemon slices to serve.


Mix mayo,chili sauce and Worcestershire sauce in a bowl

Add shrimp, lemon juice , black pepper  and mix.

Chill for half an hour.

Serve topped with lemon slices .