Tag Archives: Onions

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 Onion stuffed with rice and nuts

Onion stuffed with rice and nuts
4       large onions
1       cup tomato
1       teaspoon chopped dill
1/2    teaspoon dried oregano
1/2    teaspoon turmeric powder
1/2    teaspoon dried basil
1/4    cup blanched almond
1/4    cup salted peanut
1/4    cup boiled rice
1/4    cup melted butte
Salt and pepper to taste


In a large saucepan boil the onion with their skin for 40-50 minutes until become tender then leave them to cool down.
Put the nuts in a baking tray and toast them at 225° for about 10-15 minutes or until golden color, then break them up into small pieces.
Remove the skin of tomatoes and cut them into small pieces.
Mix the rice, tomatoes, nuts, dill, and all other spices, add salt and pepper.
Remove the core of each onion from one side only and fill it with the mixture.
Arrange the onions on baking tray, and then sprinkle the melted butter on top.
Preheat oven to 350° and bake for 35-40 minutes.
Serve while is hot

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.

How To Make Stuffed Plantain Leaves

Stuffed Plantain


50 large plantain leaves or more
¼  cup small grain rice washes and soaked for 30 minutes
1  cup chopped parsley
½  cup chopped white onions
¼  cup chopped green onions
1  cup chopped tomato
½  cup or less lemon juice
½  cup more or less olive oil
Salt and pepper to taste
Drain the water from rice
In large bowl put the rice tomato, parsley, onion, lemon juice, oil, salt and pepper.
Mix all ingredients well and set aside.
Wash the plantain leaves very good.
Heat 10 to 12 cups of water in the saucepan to boiling point,  Add the plantain leaves to the boiling water about 3 to 5 minutes, then drain under running cold water.
Take one leaf of plantain and lay it down on the kitchen table add on the top  1 or 1 1/2 tablespoon of stuffing  then fold each side on the top of the stuffing  and roll it. Do all the leaves in the same way until all the leaves are finished.
In another saucepan lay down all the stuffed leaves at the pottom of the pan
Mix 1/4 cup of lemon juice salt and water enough to cover the leaves.
For butter result put a plate on the top of the pan and on the top of the plate put another bowl filled half of it with water and let it set there on high heat for 20 minutes. Then remove the bowl from the top and the plate, cover the pan and cook on a very low heat for 20 minutes or until done.