Tag Archives: Olive Oil

How to Make Stuffed Sardine

Stuffed Sardine
800 g sardines
¼ cup rice
250 g cooked shrimps or less
3 cloves minced garlic
1 chopped parsley
2 tablespoons grated parmigiano cheese – optional
3 tablespoons olive oil
250 g arca noae or the Noah’s Ark shell
2 eggs
½ teaspoon lemon juice
1 tablespoon lemon peel
Salt and pepper
In a medium saucepan boil the rice in salted water for 10-13 minutes until get   little tender then drain the rice and leave it aside.
Clean and wash the sardines very good, cut the head and tail. Make slit in each sardine if it’s two small try to make it little bigger with your finger.
Use10-14 sardines. Keep the rest for stuffing.
Clean, Wash and open the arca noae shells.
Remove the meat from inside.
Cut into small pieces the remaining sardine, arca noae, shrimps, and eggs.
In a large bowl add the drain rice, sardine, shrimps, arca noae, eggs, garlic, parsley and salt and pepper.
Mix all ingredients together; fill each sardine with this stuffing.
Grease baking tray with oil and lay the stuffed sardine on the tray, sprinkle with olive oil.
Bake at 350°F for 15 minutes. Remove from oven, add lemon peel on top.


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 Mix Color Bread

Color Breads
3 tablespoons olive oil
2 tablespoons butter
1 teaspoon mustard sauce
1 boiled egg separated
2 cucumbers pickle or more cut into small pieces
Bunch of chopped parsley
Luncheon Beef as needed
Mix the butter, mustard and egg yolk to become like cream.
Cut the egg to very small pieces and mix it with chopped parsley and add salt to taste.
Preheat the oven and rub the bread slices with little oil and bake to become a golden color. Rub each slice of bread with the mixture of mustard and egg yolk cream and divided the bread into three pieces. The first slice put the luncheon beef.
The second slice put the egg and parsley.
The third slice put the cucumber pickle.
Leave it until it cool down then put it in the fridge.
Serve it cold.

How to Make Artichoke Hearts with Olive Oil

Artichoke Hearts with Olive Oil
10 small artichokes
1/2 medium onion
4 cloves minced garlic
5 slices of lemon
1 tablespoon chopped parsley
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 teaspoon olive oil
2 mashed cloves of garlic
1 teaspoon salt
In a large saucepan, put 6 cups of water; add onion, garlic, salt, and lemon juice. Bring the water to boiling point.
Clean, peel off and discard the outer hard leaves from each piece of artichokes. Rub the pieces of artichoke with lemon juice to prevent discoloration. Then pull the fuzzy part out from the center of each piece then rub it with lemon juice.
Drop the artichoke in the boiling water cook until tender. Put the artichoke Pieces under running cold water for 5 – 8 seconds, let them cool down then cut them to cubes. Mix minced garlic, lemon juice; olive oil together. Add salt to taste toss with artichoke pieces.
Garnish with chopped parsley and Serve hot or cold.

How to Make Stuffed Plain Paratha with Spinach

Stuffed Paratha with Spinach
1   package frozen plain paratha contain (5 or 10 paratha
3   cups spinach after blanching (about 5 packages of fresh spinach)
3   tablespoons olive oil
2   chopped medium onions
2   eggs
¼  cup milk
½  cup pomegranate seeds
Salt and pepper to taste
Thaw the frozen paratha before preparing the spinach.
1- Wash spinach very good 2-3 times to remove soils or any residue, drain to remove excess water. Cut the spinach to small pieces.
In a large pan add 10 cups of water and bring to boiling point, drop the spinach and blanch for 5 minutes. Put the colander under running cold water in the sink then drop the spinach in this cold water wait until they get cool down. Squeeze them very hard till no excess water left.
Put another saucepan add olive oil and chopped onions fry for 5 minutes and squeeze the spinach again to get rid of any remaining water the add them to the onion stir-fry for 5 minutes then add the pomegranate seeds and stir it together then add salt and pepper to taste and set aside.
2- Cut the package remove one paratha and lay it down on the table surface add two tablespoon of the stuffing fold the two side on each other then bring the bottom on the tops of the two sides in the end you get the shape of triangle. Continue the same procedure until all are stuffed. Brush a large baking tray with oil or butter then add the stuffed paratha
Egg wash
In a small saucer put eggs and milk and mix it together, then Bruch each of the paratha with ther mixtrue. Bake at 250° F until golden brown.
Serve hot or cold.

How to make Baella Valencia

Baella Valencia


400 g shrimps
300 g         chicken breast cut into small pieces
200 g         beef or lamb cut into small pieces
200 g         veal cut into small pieces
500 g         mushrooms cut into half or whole
200 g         chopped onions
200 g         green peppers cut into julienne
600 g         tomatoes cut into cubes
6 – 8            chopped garlic cloves
½ g        saffron
½         cups olive oil
1½         cups long grain rice
4             boiled eggs slices


Clean and wash the shrimp then marinate in the mixture of shrimp marinate.
1 tablespoon minced garlic
1 tablespoon yogurt
1 teaspoon spices
2 tablespoons lemon juice
Mix all the ingredients together add shrimp and marinate for 15 minutes and set aside
Heat oil in a skillet or saucepan. Add onions, chicken, lamb, veal and shrimp
sauté for 10 minutes, add rice, tomatoes, mushrooms, crushed saffron and garlic then add the water stir and bring it to boil and before the water dries out transfer the saucepan to the oven bake for 15 to 20 minutes. Remove it from oven to a large platter and decorate the top with shrimp, boiled eggs and lemon slices, and you can add tomatoes slices (optional)
Serve hot with fresh tomatoes sauce.

How to Make Vegetables with Lemon

Vegetables with Lemon


½ kg        potatoes cut them quarters

¼ kg        cauliflower florets

¼ kg         zucchini cut them to thick slices

1                 cup green beans

1                 cup fava beans

1                 large onion cut slices

2                tablespoons chopped parsley

2                 cloves chopped garlic

2                 teaspoons cumin powder

2                 teaspoons chopped coriander or powder

¼              teaspoon black pepper

3                 tablespoons olive oil

1                 juice of lemon

½             lemon rind (peel)

1 ½         cups of water  

Salt and pepper to taste.


Put onion in saucepan with olive oil and cook until the onion become tender and transparent, add the garlic, cumin, coriander, black pepper cook for one or two minutes.

 Add the potatoes, cauliflower; zucchini stir all the ingredients together well. Then add the lemon juice, rind and the water to cover the vegetables Cook them on a low heat for 20 minutes. Then add green fava beans and green beans continue to cook for 15 minute more or until the vegetables are done.  Then transfer the vegetables to a large platter top with chopped parsley.

Serve with cooked white rice and salad.