Eggplant Fattouche (Syrian Eggplant Salad)

Try this colourful salad made with citrus dressing and crispy bread. Original recipe calls for frying the pita,however  I baked it for a lighter version.

Serve chilled or at a moderate temperature



3 large eggplants,peeled and cubed
1 large red onion diced
2 to 3 cups chopped parsley
2 large tomatoes, diced
2 small pita breads
Oil for frying


Juice of 1 large lemon, white vinegar (about 1 tablespoon), 3 tablespoons olive oil, 2 teaspoons sumac, pinch of black pepper, salt to taste


– Sprinkle eggplant with salt, let sit in colander till all liquid is released. Rinse with cold water and dry. Use kitchen towel to make sure eggplant is completely dry.

– In a large skillet, pour enough oil to cover the eggplant. Heat the oil until it begins to smoke lightly. Fry eggplant in hot oil till golden brown, place on cookie sheet layered with kitchen paper to drain excess oil.


– Prepare vegetables and place in a large bowl with eggplant, set aside.


– Tear pita by hand into small pieces, distribute on one layer on a cookie sheet. Bake in 350 preheated oven till crispy.

– Stir vegetables to combine, mix dressing ingredients and add to vegetables.

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– Add baked pita to salad, mix well. Add more dressing if needed.


– Serve … Enjoy!




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)

Buttermilk Date Shake With Orange & Bananas

Buttermilk Dates Shake

Enjoy this quick, nourishing shake with all the goodness of buttermilk, dates and fresh fruits.

Soaking the dates sweetens the buttermilk, and makes it easier to purée. This energy booster drink is great for breakfast.

To make Buttermilk Dates Shake With Orange & Bananas you’ll need:

20 dates, pitted

4 C buttermilk

3 bananas , peeled and sliced

1 C fresh orange juice


Soak dates in buttermilk for few hours (or overnight) in the fridge.

Just before serving, place buttermilk and dates into a blender, add bananas and orange juice,  purée until smooth.

Serve cold. Keep leftovers in fridge.

Saucy Kamut Penne

Kamut Pasta

This is a regular pasta recipe , except that I am using Kamut pasta . Kamut flour is one of ancient species of modern wheat, it is high in protein and minerals.  Kamut products are getting more popular in food stores now, from flour to pasta and cereals. If you live in Montreal you’ll find it in Loblaws and Marché Adonis.

Kamut pasta is brownish and crunchy compared with regular pasta. I made sure the sauce is quite thick to overwhelm the strong flavour of kamut.

Kamut Penne

Sauce ingredients are simply strained tomatoes , garlic and olive oil . Enjoy this few ingredients CLEAN dish served with shredded cheese if desired and sautéed spinach.  Yummy!

To make Saucy Kamut Penne  you’ll need:

1/2 package (8 oz) kamut penne .
1/2 a bottle (12 oz)  passata – strained tomatoes.
2 cloves of garlic,minced.
2 Tbsp olive oil.
1 cup water – from boiled pasta.
salt and pepper to taste.


– Boil pasta according to package directions.
– Drain pasta ,reserving 1 C of the cooking water.
– In a large pot, heat 2 tbsp olive oil, fry garlic in oil till golden in colour.
– Add passata and 1 C of cooking water.Season with S&P to taste
– Simmer on low-meduim heat for about 7 minutes.
– Add pasta to sauce , drizzle more olive oil on top.
– 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.



Karantika (Gram flour Skillet)


Karantika is an Algerian dish , served in some regions in Morocco as well. Gram flour (ground chick pea flour) is a main ingredient for making Karantika. It’s simply gram flour , eggs and water. So it’s gluten free and dairy free.

I knew this dish by chance as I was invited few weeks ago to a picnic, I knew  eating outside will be challenging for me as I no longer eat hybrid wheat products.I was afraid I’ll have to spend the day on salad. One of my friends introduced the dish she made thinking it might sound not appealing  if I know it’s made of gram flour, it was Karantika. I was so releifed.  I tried it and I just loved it, it’s delicious and so filling .Few pieces with some salad is more than enough to satisfy a good appetite.

My friend’s recipe is available on her facebook page @ cuisine – La MeÏda (it’s in french though)
There was no problem with desert ,as I brought home made einkorn brownies that every body loved specially the kids. I Will post it soon on the blog.

I hope you’ll try this dish and like it . Please do share it with friends you know are on gluten free diet. It’s worth to try.

To make “Karantika” you’ll need

1 C gram flour (ground chick pea flour).

3 C water.
2 large eggs beaten (I use organic free run eggs).
1/2 tsp vinegar.
1/2 C olive oil (you can use vegetable oil).
2 tsp salt.
1 tsp ground cumin.


– Mix all ingredients except ground cumin.
– Pour into a 9″ inch square pan ,brushed with butter
– Bake in preheated 350F oven for 30 miuntes.


– Sprinkle ground cumin allover Karantika.
– Let cool 10 minutes to hold its shape before cutting .
– Serve with salad , drizzle with some hot sauce if desired.


– Enjoy.