How to make Meat Pastry


Meat Pastry Published
4 cups flour
1 cup lukewarm water
¼ cup olive oil
2 medium potato boiled and mashed
2 teaspoons yeast
¼ cup lukewarm water
½ teaspoon salt
In a large pan mix all ingredients above except the water should be added slowly then knead-together until you get very smooth dough. Leave it to rise 10 to 15 minutes or until become double in size.
5 medium chopped tomatoes seeds removed
500g ground meat
4 large chopped onions
2 tablespoons vinegar
2 tablespoons tahini
1 teaspoon salt or less
½ cup ghee or olive oil
½ cup pine nut
½ teaspoon all spice
½ teaspoon cinnamon
½ teaspoon black pepper
¾ cup yogurt
Egg wash
1 egg
3 tablespoons milk mix it together
In a large skillet sauté chopped onions with oil onion translucent, add meat stir it together for 3 to 4 minutes more then add the spices and salt.
In a large bowl add tahini, vinegar and yogurt, tomatoes mix them together. Then add meat and onions to the mixture.
Knead the dough to a large sheet ¼ inches thick then cut them to a small circle shape, or any shapes and size you like, larger or smaller. Take one circle and put 2 tablespoons of the meat mixtures and spread it on the top of the circle fold the dough of the circle over each other from top to the middle and seal it together the take the bottom and fold it over the two sides and you will get the shape of triangle. Do the same thing to the rest of the circles. Brush a baking tray with oil, then arrange the triangles on the tray, brush the top of each triangle with oil.
Bake at 450°F or until golden brown.
You can just put the mixture on the top of the circles without folding.
Omit the Oil on the top and the Egg Wash if you want to use this method.


How to Make Parson’s Stew

Parson’s Stew
600 g   beef or lamb cut into small pieces or cubes
5            small onions
250 g   butter or oil
4            cloves garlic paste
3            small tomatoes or 3 tablespoons tomato purée
1 1/2    tablespoons flour
1/2       cup white wine
2            bay leaves
1            teaspoon paprika
Salt and fresh black pepper as needed
Remove the onions skin. Fry the onions until golden brown, add the garlic and fry them for few second. In a large saucepan add meat and fry to a light brown color, and then add enough water to cover the meat and boil for 20-25 minutes. Add the brown onions and garlic to the meat and the bay leaves, salt and pepper to taste, cook on low-heat.
Mix the tomato purée and the flour with wine and pour into the pan. Add more hot water if necessary. Continue cooking until done.
The sauce should be thick.
Serve hot.

How to Make Chicken with Vinegar

Chicken with Vinegar


4    chicken legs or any parts of chicken
4    cloves minced garlic
3     tablespoons vinegar
2     tablespoons oil
2     tablespoons flour
2     tablespoons very finely chopped parsley
1     tablespoon butter
1     teaspoon brown sugar
1     teaspoon mix spices
1     cup chicken broth
12     whole mushrooms
10     very small whole onions
Salt and pepper to taste.


Wrap the chicken with minced garlic. Heat oil and butter in a large sauce pan, add chicken and fry them until the chicken become golden brown from all sides.

In another sauce pan fry the onions, mushroom with the remained butter to golden brown, and add them to the chicken. In the same sauce pan you fried the onions add flour and vinegar with continue stirring and bring it to boiling point remove it from heat then adds to chicken. Pour the chicken broth, sugar, spices to chicken cover with aluminum foil and bake at 350°F for 60 minutes. Garnish with chopped parsley.

How to Make Mushroom Mess

Mushroom Mess


500 g       mushrooms

100 g       butter

4                tablespoons flour

Salt and pepper to taste

Clean the mushrooms and soak them for several minutes in cold water. Wash them thoroughly, cut them into slices and put them in boiling water. Add salt when they become soft. Strain the broth off the cooked mushrooms and filter through a dense strain.

How to Make Crushchiki


Makes 12 dozen. You can cut the recipe in half

12 eggs

6           tablespoons sour cream
2           tablespoons sugar
4          teaspoons vanilla
4          cups flour
2           teaspoons baking powder
Pinch of salt


Beat eggs until thick and light in color, add cream, vanilla, sugar and beat for 2-3 minutes. Add the baking powder,  flour stir it together and refrigerate  for 2 hours. Roll it out thin and cut 2 inch strips, Slice the  center turn and  Fry in hot oil.
Cover with confectionery sugar

How to Make Fish in the Jacket

Fish in the Jacket


2 lb            sheat-fish or chub fish

130 g        vegetable oil

250 g        flour

10    g        yeast

1                 egg

100 g       water

1                cup chopped parsley

1                lemon cuts in slices

2                lemon cut in wedges

Salt and pepper as needed


Clean the fish well, rinse and salt it.

Prepare the soft dough from flour.

In a large bowl add flour, yeast, egg, salt and water. Mix the ingredients together let it rise. Then divide it in two and mould two oblong sheets somewhat larger then the fish. Put one of the sheets in an oiled pan, then put the salted fish on it, and cover it with the second sheet. Connect the ends of the two sheets to one another, by covering the fish completely and preparing it for stewing. Pour the remaining fat over the dough and put in a moderately hot oven until done. The fish will take long time to cook, but will remain succulent and delicious. Remove the fish from oven and transfer it to a platter with the bed of parsley and but the lemon slices and wedges around the platter.

Salsa for Fish


2          cups chopped parsley 

¾       cup tahini paste or sesame paste

2         cloves garlic more or less

2         tablespoons lemon juice or to taste

Salt to taste


Put parsley, tahini and minced garlic in the food-processor on high-speed for 3 minutes till the parsley are very fine then add lemon juice to taste and salt.

How to Make Stuffed Cauliflower and Béchamel-Sauce

 Stuffed Cauliflower with Béchamel-Sauce


 1        large head cauliflower

In a large saucepan put the cauliflower and fill the pot with 8 – 10 cups of water or to cover the cauliflower head.

Boil for 20 to 30 minutes or until done then drain and removed from the pan and set aside.

Meat Stuffing:

1 lb         extra ground beef

1              large very fine chopped onion

1/2         cup pine nut

3             tablespoons olive oil

Salt and pepper to taste

In a large skillet add oil, onion, meat, salt and pepper. Cook them until done and set aside.


4       tablespoons butter

2        tablespoons oil

2        tablespoons parmesan

4        tablespoons flour

2        cups milk 

1        inch cinnamon sticks (optional)

1        bay leaf (optional)

Melt butter, oil then add flour cook on low heat for 3  to 5 minutes add milk, cinnamon stick and bay leaf  stirring constantly until the sauce thickens remove from heat discard the cinnamon and bay leaf, and set aside.

In large tray spread 2 to 3 spoons Béchamel-Sauce.  Put  the cauliflower head on the tray make many hole around the cauliflower head using a wooden spoon hand then fill each hole with meat stuffing then spread the remaining  Béchamel Sauce on top of the cauliflower head then add the parmesan on top of Béchamel-Sauce.

Put the Béchamel-sauce on the top of the cauliflower and Bake at (350°F) Oven until the top is light brown.