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.


South Indian Shrimp Curry

I stumbled upon this recipe at Mediterrasian

This is a delicious dish, full of flavors. At the beginning I was a little weary about adding coconut milk to a shrimp dish, but after I tried it, I like very much!
For the shrimp, I tried several and the best was the raw wild caught one, not the farm raised or cooked.

South Indian Shrimp Curry


  • 2 tablespoons canola or peanut oil
  • 1 onion—chopped
  • 2 cloves garlic—finely chopped
  • 1 teaspoon finely grated ginger
  • 2 teaspoons cumin
  • 1½ teaspoons turmeric
  • 1 teaspoon paprika
  • ½ teaspoon chili powder
  • 1 cup canned tomatoes—chopped
  • 1 cup coconut milk
  • 1 teaspoon salt
  • 1 cup basmati rice
  • 16 large uncooked shrimp (prawns)—peeled
  • 2 tablespoons chopped fresh cilantro (coriander)
  • 2 tablespoons lemon juice
  1. HEAT the oil in a large saucepan over a medium heat and cook the onion for 8 minutes, stirring occasionally.
  2. ADD the garlic, ginger, cumin, turmeric, paprika and chili powder and cook, stirring, for a minute.
  3. ADD the tomatoes, coconut milk and salt and bring to the boil.
  4. REDUCE the heat to medium and simmer, uncovered, for 8 minutes.
  5. WHILE the curry simmers, cook the rice (see Cooking rice).
  6. ADD the shrimp and cilantro to the curry, cover with a lid, and simmer for another 4 minutes, then stir in the lemon juice.
  7. SERVE on a bed of rice.
  8. Bon Appetit!

Beef Stew

Prep Time: 30 min
Cooking time: 2 hours


  • 1 to 2 pounds Beef (I used sirloin prime, cut into cubes)
  • 10 Small red potatoes (cut into wedges)
  • ½ bag of green beans
  • 10 Baby bella mushrooms
  • ½ Shredded Onion
  • 1 Tbsp butter
  • 3 Tbsp worcestershire sauce
  • 1 tsp liquid smoke
  • ½ tsp parsley flakes
  • 1 tsp Basil
  • 1 tsp Oregano
  • 1 Bullion cube
  • Brown gravy powder
  • 1 cup boiling water
  • For rub on meat:

    • 1 tsp salt
    • ½ tsp pepper
    • 1 tsp garlic powder
    • 1 tsp sage
    1. Stove top, on medium heat in a dutch oven (or any heavy bottomed 2 qt pan), melt butter and sutee onions until brown
    2. Add meat (already mixed with rub) and cover, then after 2 min open and add the worcestershire and liquid smoke, cover for another minute
    3. Dissolve brown gravy powder and bullion cube in one cup of water
    4. Open lid and allow liquid to evaporate and try to brown meat for sometime, then add cup of prepared water.
    5. Add parsley, basil and oregano, when it starts to bubble, cover and reduce heat to low and leave to cook one hour.
    6. Add peeled, cut up, potatoes, green beans and mushrooms (cut up into quarters), cover and leave to cook another hour, so total cooking time comes to 2 hours
    7. Bon Appetite!