Whole wheat pasta with Beef and White sauce

Penne with beef, bechamel and Mozzarella cheese

Serves: 2

Preparation and cooking time: 30 minutes



2 cups brown penne pasta

1 large onion chopped

2 garlic cloves, crushed

1 teaspoon Italian herbs (blend of dried oregano, rosemary, thyme)

Dash red pepper flakes

1/2 teaspoon turmeric powder

1/4 teaspoon cumin powder

1/4  teaspoon paprika powder

Salt and freshly ground black pepper

250 grams ground beef

1 large tomato or canned tomatoes – chopped

2 tablespoons tomato paste

3 tablespoons shredded mozzarella cheese


For white sauce:

1 cup milk

½ tablespoon flour



  1. In a non-stick pan, add beef and season with salt, pepper, turmeric powder, paprika powder and cumin powder, no need to add oil, cook on medium heat until beef turns brown and all the juice evaporates.
  2. Once evaporated, add onion and garlic, incorporate and cook for 5 minutes, once onion looks tender, add chopped tomato, tomato paste, dried herbs and ½ cup boiling water, leave to simmer.
  3. Meanwhile, in a deep sauce pan add pasta, salt and water and bring to boil, cover and cook for 10 to 15 minutes. If you are using white pasta 8 to 10 minutes will be enough.
  4. While pasta is cooking, in a different sauce pan, add milk, bring to boil and add flour stir well until sauce is thickened, should take about 5 minutes, once done take of heat and  set aside.
  5. Once beef sauce has simmered for 15 minutes adjust seasoning to taste, drain pasta, in a serving plate add pasta, beef, top with white sauce, mozzarella cheese and serve.


I make this pasta quite often, if you’re lazy like me, other alternative for the white sauce and cheese, is toping your beef with yogurt and Tabasco once ready, trust me will taste as good and creamy.




See you next post !


Bulgur with Lamb and Tomato sauce

Bulgur with Lamb and Tomato sauce

Okay I tried to modify what I used to have back at home “rice cooked with tomato sauce and lamb” aka “3aish a7mar” so this is the healthier version as I replaced rice with brown burgul and I did not use a SINGLE DROP OF OIL.

Side notes:

I used lamb necks you can replace it with any other lamb parts you prefer, will work as well and I poached the lamb in pressure cooker, it took around 20 minutes to cook, you might need an hour if you’re using regular saucepan.


1 cup brown bulgur – soaked in warm water

400g to 500g Lamb neck – washed with cold water, fat trimmed

1 large onion – cubed

3 garlic cloves crushed


For poaching lamb:

2 bay leaves

1 cinnamon stick

4 to 5 whole cardamom

1 medium onion – halved

1 medium tomato – whole

Fennel seeds


Salt and pepper

2 cups water


For Sauce:

2 medium tomatoes

1 garlic clove

½ teaspoon turmeric powder

2 tablespoons tomato paste

Pinch of salt



You will need 2 deep saucepans and 1 non stick frying pan.

  1. Soak bulgur in warm water for 20 minutes
  2. Meanwhile in saucepan/pressure cooker add all spices, lamb necks, and 2 cups of boiling water, cover and leave to cook on medium-high heat.
  3. As the lamb is cooking, in a food processor, blend all sauce ingredients and set aside.
  4.  In a nonstick pan add diced onion cook for about 4 to 5 minutes then add crushed garlic and cook for another 2 minutes.
  5. Once the lamb is cooked, take out lamb pieces and add to frying pan, add blended sauce and give a stir, take off heat and set aside.
  6.  Discard burgul water, add bulgur in a deep saucepan, sieve lamb stock from spices and pour on burgul – should make around 1 ½ cups; cover and allow to cook for 20 minutes on medium heat.
  7. Once 20 minutes in, add lamb stew on top of bulgur, cover and allow to cook on low heat for another 10 to 15 minutes.
  8. Serve with yogurt, cucumber, sumac and herbs on the side.
Step 1

Step 1

Step 2

Step 2

Step 3 - Add all cooked ingredients and cook on low heat.

Step 3 – Add all cooked ingredients and simmer on low heat.

See you next post !

Baked Beef and Vegetable Casserole

Makes 2 to 3 servings


For vegetables : Cross-sectional cut

1 large potato or sweet potato

1 large aubergine/eggplant

2 medium tomatoes

1 medium onion

For beef

250 g ground beef

1 medium onion – grated

Salt and black pepper

Sprinkle chilliflakes

For sauce

2 tablespoon tomato paste – I substituted mine with sundried tomato paste.

Hot sauce – optional



½ teaspoon turmeric

1 tomato finely chopped

1 cup warm water



Preheat oven to 180 C / Gas 4

Bake time: 35 to 40 minutes.

Mix minced beef with the grated onion, add salt, pepper and chill flakes, make small patties and set aside.

Spray cooking oil in an ovenproof ramekin; assemble potatoes, aubergine, tomatoes, onion and patties.

For sauce add all ingredients in a cup and gradually add warm water, once ready pour the sauce on top of assembled ingredients and place the ramekin in oven and bake.



This is just a quick simple recipe, you can throw in any vegetables you have at home it wont go wrong. I just wanted something baked and clean, so this did pretty well for me. I had it with hot sauce and yogurt on the side.


Sweet Potato Soup



This soup is super easy, full of flavor and has a dense texture, I personally love thick soups.

Servings: 3 to 4 portions

Time Required: 40 minutes approx


2 large sweet potatoes – peeled and diced

4 medium carrots – diced

1 small cinnamon stick

½ teaspoon turmeric powder – optional

1/2 teaspoon dry herbs – I used italian

6 cups vegetable or chicken stock

1 large onion – diced

2 garlic cloves – crushed

½ tablespoon olive oil

Salt and pepper to taste



In a heated deep saucepan sauté onion until glossy, add garlic, turmeric powder, cinnamon stick, carrot and sweet potato and fry for another 2 to 3 minutes.

Add 4 cups of vegetable stock, cover saucepan and allow to simmer for 20 to 30 minutes.

Once cooked, remove the cinnamon stick,  blend soup with blender or food processor, pour back into the saucepan, leave on low heat for another 5 minutes and serve.

Asian Shrimp and vegetable Stir Fry


Servings: 2 to 3

Time needed: 40 min


300g to 500g shrimp

3 garlic cloves crushed

1 teaspoon grated fresh ginger or ginger paste

2 tablespoons coriander – finely chopped

½ teaspoon paprika powder

1 tablespoons soy sauce

½ teaspoon red chilli flakes


For vegetables: Longitudinal cut

½ bell pepper

1 cup beansprouts

1 celery stick

1 small zucchini

1 large carrot

½ to 1 cup broccoli – florets

1 tablespoons soy sauce

2 teaspoons garlic paste if available, if not crush 3 garlic cloves

1 tablespoon Olive oil or sesame oil



Cover shrimp with garlic, ginger, chilli flakes, coriander, paprika powder and soy sauce, set aside.

Preheat a wok or a heavy based pan to high heat, add olive oil and add vegetables stir fry for about 3 to 4 minutes and set aside.

In the same pan add shrimp and stir fry for another 4 to 5 minutes.

Assemble shrimp on top of vegetables and enjoy your meal !


Super Spicy Beef Tacos


Now I’ve made these Tacos around 10 times, and that’s only because I’m certain everyone will like it, or if you want to impress your friends and family with your cooking skills now this is what you have to do;

Things you’ll need:

1 tablespoon olive oil

12 taco shells

1 to 2 cups of shredded cheddar cheese

Canned tomatoes or 2 large fresh tomatoes – chopped

1 large onion – diced

2 garlic cloves – crushed

1 pack of El Paso taco seasoning – makes life so much easier

350 g mushroom – sliced

1 teaspoon turmeric powder

500g minced beef

What you’ll have to do:

 In a heated pan, sauté diced onions until looking glossy for about 4 to 5 minutes, add garlic, leave for extra 2 minutes, then add the mince, break with a wooden spoon and mix occasionally until brown, once browned add turmeric powder, make sure your beef is no longer WET. It has to be well done with no juice left in the pan. Once cooked, add chopped tomatoes, ¾ pack of taco seasoning and mushroom, mix well and leave to simmer gently for around 10 minutes.


 Meanwhile heat oven to 180 C/ Gas 4 and you can prepare your sides, I usually add shredded lettuce, guacamole and Greek yogurt as toppings.

To serve:

Fill in the taco shells with mince, about 2 tablespoons preferably, top with shredded cheddar cheese, place in oven for another 6 to 7 minutes just to melt the cheese and there you go, add your toppings and enjoy the piece of heaven in your mouth.




Lamb shanks with quinoa, lentils and prunes

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Lamb shanks with rice, dill and fava beans is one of the most popular Persian dishes and one of my absolute favourites. My mother made this beautiful dish when I was back in Kuwait and of course I do have photos of what I eat. ALL THE TIME. So yeah this is how it looks like. Authentic Persian I would say.

باقالي پلو با ماهيچه


Well because I’ve been trying to avoid rice and eat clean, I kind of, well completely changed the traditional Persian lamb shank with this one. I thought of combining lentils, quinoa and prunes on the side to kick the flavours and boom turned out just perfect!

This recipe may seem hard and long, but its not really all you have to do is add ingredients in the pot and leave them to cook, I had this meal on a Sunday while I was spending the morning at home.

Ps. You can eliminate adding lentils.

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Serves 1


  • ½ cup quinoa – soaked half an hour before
  • ¼ cup lentils – soaked an hour before or overnight
  • 7 to 8 prunes – soaked half an hour before
  • 1 lamb shank
  • 1 medium onion – diced
  • 1 small cinnamon stick
  • 1 bay leaf
  • Cloves
  • 7 to 8 prunes
  • ¼ teaspoon turmeric

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To cook

– you will need 2 deep saucepans.

Lamb shank :

In a deep saucepan, sauté onions on medium heat, once glossy add your lamb shank sauté 2 minutes each side, pour 1 cup boiling water, cinnamon stick, bay leaf and cloves. Cover saucepan with lead and leave on medium-low heat for an hour and a half.


Meanwhile in a pot add your lentils ( make sure the soaked water is discarded  ) add a cup of boiling water, cover and leave to cook for 30 minutes.

Quinoa and Prunes:

Once an hour in already

  1. Add soaked prunes to lamb shank and cover with lead to cook.
  2. Empty and sieve lentils to get rid of the water and put back in the sauce pan, add quinoa and add 1 cup boiling water.

–       ratio of quinoa to water is just like rice 1:2, I used ½ cup so I added 1 cup water.

  1. Cover saucepan and leave on low to medium heat for 20 minutes.

Once cooked assemble, add lamb shank sauce on quinoa and shank, serve immediately and enjoy your warm super comfort food 🙂

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