Beans Salad

This salad is very easy to make, and pleases all kinds of visitors.

Try and enjoy.. :0)

Preparation time: 30 mns



* 1 stick celery.

* 1 small onion, finely chopped.

* 1 long thin cucumber, thinly sliced.

* 2 tblsp french salad dressing, any brand will do.

* 1 tblsp parsely, finely chopped.

* 4 different cans of beans, as desired, you can choose from black eye beans, pinto, kidney…etc.

* 1 can bean sprouts.


1. Open the four cans of beans and the can of bean sprouts, put in a canister, wash under running water, drain well and put in deep dish.

2. Add the chopped onion + chopped celery + finely sliced cucumber + chopped parsley.


Dressing Ingredients:

* 2 tblsp Olive Oil.

* 2 tblsp mustard.

* 2 tblsp lemon juice.

* 1 tblsp castor sugar.



1. Add all ingredients together, whisk well.

2. Pour the dressing over the beans, toss well making sure it is well coated, move to serving bowl, cover with lid or with stretch and seal.

3. Refrigerate at least 3 hrs before serving.

4. Serve chilled.

5. Enjoy.. :0)


Hawaiian Salad

This Salad is a party pleaser, I always get great

feedback and no one can figure out how easy it

is, I usually make it a day ahead if I am having

people over. I am sure anybody tries it will have

2 thumbs up!!!

Preparation time: 30 mns

Salad Ingredients:

* 1 can pineapple, finely drained and chopped.

*1 red apple, chopped into cubes 1/2 inch each.

* 1 iceberg lettuce, chopped.

* 1/4 a chicken, as desired, breast or thigh, cubed and cooked ( can be a left over chicken from a day before)

* 1 celery stalk, chopped about 1/2 inch.

* 1/8 kilo emmental cheese, buy one piece, and cut into cubes 1/2 inch each.

* 1 can seven-up.

* 1/4 kilo red grapes, cut into halves and seeds discarded.

* 1 cup of cubed melon, red or yellow, as desired.

* 1 cup of fresh pomegranate.


1. Put the red apple into a bowl, add the seven-up can so the apples will not change color.

2. Add all left ingredients together in a big bowl, the pineapple + the lettuce + the chicken + the celery + the cheese + the grapes + the melon + the pomegranate. All ingredients should be chopped almost the same bite size. Drain the apples well, add to the rest of the ingredients, cover with a lid or stretch and seal.

3. Refrigerate until serving time.

Dressing ingredients:

* 3 tblsp Mayonnaise.

* 3 tblsp Heavy Cream.

* 2 tblsp ketchup.

* 1 tblsp mustard.

* 1 tblsp sugar.

* 3 tblsp Italian Salad Dressing, any brand will do.


1. Whisk all ingredients together until smooth and one texture, cover, refrigerate.

2. When serving, pour the dressing over the salad, use to long tongs to toss the salad and cover it all with the dressing, put in a deep serving dish.

3. Sprinkle some grated cheddar cheese on top as a garnish if desired.

4. Enjoy!!

Egyptian Chicken Fatta

This is a very easy way to make our most famous Egyptian Chicken Fatta… enjoy


* 1 kg chicken thigh meat (red meat)

* Pomegranate Molasses

* 2 crushed garlic cloves

* 1 tablespoon of vegetable oil

* 1 tablespoon of Olive Oil (OO)

* vinegar

* 1 can whole hummus

* Sumac powder

* 2 loafs of lebanese bread

* 3 tablespoons tahini

* roasted almonds

* 2 cups of white Egyptian rice


1. Using a kitchen scissors, cut the bread into small squares, 1-2 inches.

2. Spread on an oven tray, sprinkle OO over and put in hot oven for 4-5 mns, or until light brown and crunchy.

3. In a large bowl, mix yoghurt + tahini + 3 tblspn tahini + 1 tblspn pomegranate molasses + 1/2 crushed garlic clove and cover.

4. Fry chicken in 1 tblspn of vegetable oil, on both sides till well browned. Remove chicken and ke

ep them aside.

5. In same pan, add remaining garlic + 1 tblsp of Olive Oil + 1/2 the can of Hummus and stir until hummus turn yellow. Add 3 tblsp of vinegar and let it boil.

6. Once it starts boiling, return chicken to pan, add 1 tblsp molasses and the sumac. Cover, on low heat until chicken absorbs most of the water and is done to your desire.


1. Get a big deep serving dish, layer the crunchy bread in the bottom

2. Top it with the white rice.

3. Pour the yoghurt mixture on top of the white rice.

3. Put the chicken and hummus mixture on top of the yoghurt. sprinkle with the roasted almonds.

4. Enjoy.