This sweet rolled pastry filled with homemade Ashta (cream) dipped in rose water and orange blossom syrup with a sprinkle of pistachios is called Znood il Sit "lady's wrists" or Khdood il Sit "lady's cheeks".
So yesterday, when I presented Znood il Sit to a sweet friend of mine,she said,"In Palestine, we call them Khdood il Sit."
The story goes back in time to the night when Barbar Agha, the ruler of Tripoli, hosted a big dinner celebration at his palace. At the end of his party, Barbar Agha served a new kind of dessert. Everyone loved his dessert. One of the attendees looked at his side and then looked at Barbar and said," This dessert looks like a lady's wrist."
Since then, and with love, Znood il sit travelled across Lebanon, Syria, and the middle east.
Today, my wrists enjoyed preparing Znood il Sit with a twist.

Ingredients:
6 pieces white classic sliced bread
170 grams of cream (Nestle)
1/2 cup farina
1 cup whole milk
Orange blossom
Rose water
8-10 pastry leaves OR small filo leaves
1/3 cup melted unsalted butter
3 cups vegetable oil for frying
2 cups white sugar (for the syrup)
1 tbsp lemon juice (for the syrup)


Preparation:
To make syrup:
Combine the sugar with 1 cup water in a small saucepan. Bring to a boil. Add the lemon juice . Simmer for 7-10 minutes.  Remove from heat. Add 1 tbsp orange blossom.  Add 1 tbsp rose water. Let it cool.

To prepare Ashta (cream filling):
Remove the outer part of the sliced bread. Cut bread into small pieces and place in a saucepan. Mix milk with farina.  Add cream to farina. Stir milk, farina, and cream with bread pieces.  Place on stove and cook for 7 minutes on low heat. Add 1 tbsp rose water to the filling.

To prepare Znood il Sit:
Melt butter in a bowl. Lay pastry leaf on a flat surface. Brush leaf with butter. Place one tablespoon of ashta (cream filling) in the middle. Fold the sides of the pastry towards the filling. Roll pastry leaf. Repeat
Place Znood il sit on a flat plate.  Heat oil. Fry wrists on both sides. Remove from heat and quickly immerse in syrup. Remove from syrup. Repeat
Serve Znood il Sit on a plate with a sprinkle of ground pistachios.
Tafadalou/Enjoy

Healthy busy people,
What month of the year drives you crazy? As for me, March madness drives me crazyyyy. :) and then my whole cooking preparation goes wild and crazy as well. I get crazy too sometimes :)) and it is ok. We all have some crazy genes inside our bodies and for those who do not know me, let me share with you how I go crazy.
Couple years ago, my whole family decided to go on a hiking trip.  We decided to hike The Grand Canyon in AZ and spend three nights down at the canyon and then hike back up. After hiking down and for the entiiire whole day, my body was super sore .  I couldn't walk and move properly the next day (FIT and STILL)
My husband insisted that we need to take a short hike the next day to stretch and flex our bodies.  I got superrr grumpy.  My muscles, my body, even my ligaments hurt me. If any of my family member asked a question, I stared...with no reply...and keep hiking, HAHAHAHAHA, crazy me.
The Canyon hike was truly the most adventurous exciting trip in my life.  So folks, here is my wild healthy tamarind chicken salad for a crazy month.

Ingredients:
Fresh Arugula 2 handfuls
Whole white mushrooms  8 mushrooms
2 cups baby tomatoes      Blended flavors
Asparagus                        5 asparagus
3/4 cup quinoa                  tri color quinoa
2 pounds boneless skinless chicken tenderloins
1 tbsp Dijon mustard
Olive oil
3 tbsp tomato paste
Salt
Black pepper
3 tbsp tamarind paste
1 lemon juice
1 tbsp pomegranate molasses

Preparation:
In a deep bowl, mix 1/3 cup olive oil with Dijon mustard, tomato paste, salt and pepper.  Marinade chicken for two hours
Wash quinoa.  Place in a deep pot, add 1 1/2 cup water to the pot.  Add salt and simmer on medium to low heat until water is fully absorbed.
Cut tomatoes in half, mushrooms, and celery sticks. Prepare a skillet.  Add a drizzle of olive oil to skillet.  Add tomatoes, mushrooms and celery.  Add a pinch of salt.  Add pomegranate molasses.  Sautee for about 7 minutes.  Remove from heat
In the same skillet, add another drizzle of olive oil.  Add the chicken tenderloins. Cook on each side for about 7 minutes. *Tip: add little water to the skillet to keep tenderloins moist.  
In the meantime, prepare your tamarind paste OR you can prepare the paste earlier.  I like warm salads :)
Mix tamarind paste with lemon juice and a little water. Add salt and boil for 5 minutes.  *Your tamarind should look like a paste.  Add olive oil to your taste.
Now time to show your artistic skills* Prepare your salad plate or your meal the way you like to serve it.  Either all mixed up or separately grouped. Arugula, quinoa, vegetables, chicken, and tamarind sauce
Enjoy/Sahtein

Serving 2

Ciao Yoga Lovers,
My heart skips a beat everytime I carry my blue yoga mat, my grey and blue yoga towel, my white and blue yoga water bottle and rush into a hot yoga room. I get into an intense sweaty workout, relaxation, meditation, and a motivational quote at the end.
Ina, our yoga instructor, ends the class with a new quote each and every day:" Breathe. Breathe deeply. Listen to your body.  Let your mind find rest in your soul.  Let your desires find rest in your heart. Let your mind and body melt inside your heart.  Breathe.  Stop overthinking. You are in good hands.  You are in a good state. Focus. Stay focused and find your inner peace. Breathe and keep breathing.
I leave yoga with SO much positive energy, SO much energy on top of mine.  I run errands, I teach, I pick up from school, from after school activities, I read, I cook. I blog!
Today's salad was made from heart, my deepest joy!


Ingredients:
12 oz organic green beans cut into small to medium size
1/3 cup vegetable oil
1 small chopped onion
Salt
Black pepper
1 tbsp Dijon mustard
1 tbsp pomegranate molasses
Drizzle of olive oil
1 lemon juice
1 chopped cilantro
3 tbsp sesame seeds
1 fillet mignon or your choice of fish/chicken
A handful of feta cheese

Preparation:
In a skillet, heat vegetable oil.  Sautee the onions until dark brown. Add the washed beans. Roast for 10 minutes. Add salt and black pepper.  Add one cup hot water to the beans. Simmer on medium heat/with no lid for about 10 minutes.
Transfer beans to a serving bowl.  
In a small bowl, mix salt, black pepper, mustard, pomegranate molasses, olive oil, lemon juice, cilantro, and feta cheese.  Mix with a fork. (This is your dressing) Add the dressing to the beans and mix well. Set aside
In the same skillet you cooked the beans in, add the sliced mignon with a pinch of salt and black pepper. Cook for couple of minutes on each side
Arrange the mignon strips on the green bean salad.  
Toast the sesame seeds with some olive oil and add to the salad

Enjoy and Sahha

Hello pumpkin lovers,
Fall is the feast for my eyes as well as the feast for my soul.  Colorful trees, air is crisp, and food is good.  I opened up the windows to start my first fall experiment .  I feel jolly, I feel in love, I feel fall.
This is my first baking experiment, it filled the whole place with pumpkin spice and cinnamon aroma.  Amore came back from Chicago to have two pieces before dinner, and my princess had two pieces after school, FANTASATIC

Ingredients:
2 cups flour
1 cup organic coconut palm sugar
1 packet (1.12oz ) pumpkin spice instant latte *Starbucks
1 tbsp baking powder
Pinch of salt
1 tsp baking soda
1 tbsp cinnamon
3 eggs
1/2 cup butter
1 can organic pumpkin puree
1 4oz triple cream Siggi's yoghurt (vanilla flavor)

Whisk whisk whisk
Heat oven to 350 degrees
Bake for 45 minutes

Sahtein

Marhaba and peace for all,
I know how much amore loves my baked Kibbi mixed with basil and walnuts.  He texted me saying he will be home after a long trip in about 30 minutes.  My princess sitting at her desk doing her Geometry homework and our loving cat Yasmeena napping as usual on the couch in front of me.  My heart was full of love thinking about my three gentlemen. I held a handful of pine nuts as I received a call from my sweet friend.  We chatted for about 20 minutes followed by a call from my sister. I added the last pine nut to the kibbi pan and called my mama.  I shared  with her my beautiful day mentioning my soreness from boot camp and my energy from yoga. I looked at the clock and thought about the time our daughter in law gets out of work.  I miss hearing her voice.  I love her.  She gives me peace.
I turned on the oven and looked outside the apartment window. I stepped outside to the balcony and looked out across the massive greenery until my eyes landed on the peak of the far away hills. 
I hear an echo, a piece of me calling from far away,"Peace, Grace, Harmony." 
I looked behind me, I hear my princess saying,"Mom, the oven is ready."

25 minutes...my kibbi should be ready!

Blessed with amazing loving friends is life’s main ingredient. My world is surrounded with close by friends, far away friends, young friends, old time friends, and friends of all sizes and my children are my best friends. 
Every year and at around this time of the year (mid July-end July), I celebrate the friendship of my first two gentlemen. My third gentleman is a special unique ingredient by himself. My daughter is another sweet ingredient,a tough cookie I say! 
So today, and even though my first two gentlemen live far away by distance but closest by heart, I celebrate their birthdays by preparing a favorite dessert and a favorite appetizer in which both are addicted to.
Halawet al Jubun, my first gentleman’s favorite, is a Levantine unique Arabic dessert rich in cheese and rose water and Lahm B’ajeen, my second gentleman’s favorite, is a middle eastern meat pizza topped with pomegranate sauce and pine nuts. Both sooooo addictive.

On this day I say Happy Birthday my friends, Happy Birthday sweet hearts, Happy Birthday my gentlemen and many many happy returns! 

Halawet al Jubun  (means sweet cheese)

For the cheese dough:
1 cup fine semolina
1 cup sugar
1 cup water
2 cups shredded mozzarella 
1/3 cup rose water
1/2 cup chopped pistachio
For the filling:
16 oz ricotta cheese

For the syrup:
1 cup sugar
1/2 cup water
1 tbsp fresh lemon juice 
1 tbsp rose water 
1 tbsp orange blossom 

Preparation:
First prepare the syrup. In a saucepan, combine sugar and water.  Stir till completely dissolved.  Bring to a boil.  Add 1 tbsp fresh lemon juice.  Cook for 7 minutes on low heat.  Add rose water.  Let cool.  Set aside

In a saucepan, dilute water and sugar and bring to a boil. Add the semolina slowly and continue stirring on low heat.  Add the shredded mozzarella and continue stirring until you form a stretchy dough of cheese (about 15 minutes)
Add the pistachio and the rose water and remove from the stove.
Place the dough between two plastic wraps and roll the dough with a rolling pin.Cut the dough into medium logs and fill the dough with cheese.  Roll the dough and cut into medium squares or rectangles. Be creative and enjoy the process.
Serve your Halaweh on a plate with a drizzle of syrup, a handful of pistachios or rose petals. Place in the fridge for two hours.

Lahm B'ajeen (meat pies)

For the dough:
3 cups flour
3/4 cup warm water
1/4 cup olive oil
Pinch of salt
1 tsp yeast
1 tbsp sugar
By hand, food processor, or kitchen aid, mix all the dry ingredients first then add the water and the olive oil. Mix until the dough becomes elastic and soft.
Cover and rest for 1 hour

For the topping:
1pound ground beef
Salt 
1/2 tsp black pepper
Pinch red pepper
2 tbsp sumac
1 tbsp pomegranate molasses
4 tbsp tahini (sesame paste)
1/3 cup plain full fat yoghurt
*1/3 cup of olive oil to flatten the dough. Place oil in a flat bowl

Preparation:
Place all ingredients*(except olive oil) in a food processor and pulse 5 pulses to create a fine mix of meat filling.
Heat oven to 375 degrees F
Time to work with the dough. Shape dough into small balls. Arrange dough on a flat surface/kitchen counter. Flatten each dough by dipping your palm in oil and pressing your palm on each circle. Brush olive oil on a baking pan.  Arrange meat pies on pan.
Fill the circles with meat mix.  Bake for about 15 minutes.
Sprinkle with roasted pine nuts, yoghurt, or half a cup of mixed tabbouleh salad (optional)
YUM

Marlon our family trainer, is not only cool and great but he knows how to draw a smile on all our faces as we push ourselves during every workout.  A challenge a day is his goal to boost body, mind, and soul.
We had Falafel Tabbouleh for lunch after workout and that brought a big smile on Marlon's face.  He said,"The salad is amazing."

Ingredients:
2 cups chopped Italian parsley
1 cup chopped mint
1 1/2 cups chopped tomatoes
2 chopped green onions
1/3 cup cracked wheat
1/2 pomegranate, deseeded
1 tbsp pomegranate molasses
2 lemon juice
1/2 tsp salt
1/2 cup olive oil
12 pieces of fried falafel * Falafel recipe under appetizers OR you can get frozen falafel to bake

Directions:
*I have carried my grandma's rule in deseeding a pomegranate and my grandma taught me the best way to deseed a pomegranate. 
Cut the pomegranate in half
Place one half (open side) on your palm
Use a wooden spoon/ mallet to whack the seeds out*

Wash the wheat and place in a bowl
Soak for 10 minutes in lemon juice and pomegranate molasses before adding it to the chopped Tabbouleh
Mix all the ingredients together

Sahtein/Enjoy
​

​ I still remember the time our little hands buzzed in our small apartment kitchen waiting for teeta (grandma) to fold her last sfeeha (meat pies) before handing out all the trays and walk them over to the closest baker for baking. Sweat that looked like shiny jewels covered teeta's forehead and her azure eyes looked at me and said," Keep an eye on the trays and tell the baker Fadwa said not to over bake. He did over bake the previous batch."
I still remember the time our little hands buzzed around the table waiting for aunt Wafa to pour her last drop of butter on the date dough before handing out the date balls to be molded.  Aunt Wafa was a pro in preparing the pistachio, walnut, and date fillings for Ma'mool.  She always managed to sneak a taste of date and butter in my mouth saying," You need to add more weight.  Dates, sugar, and butter is good for you."
Today, and as Ramadan comes to an end, and after we took and met the challenge of fasting and persevering for a month, the buzz of Eid still travels around the world and enters every kitchen. Eid means Ma'mool and Ma'mool means Eid. Ma'mool around the world, a sweet reward after hardship, and a beautiful mark for Eid, Easter, and Purim in the Levantine region of the Middle East.
Cooks and bakers have their own secrets and today my secret to you is a bundle of memory wrapped in a scent of rose water and orange blossom, packed in a mystic box, and delivered from me to you with love.

Happy Eid

Ingredients:

2 cups farina (coarse)
2 cups farina (fine)
3/4 cup pure Irish butter
4 tbsp flour
2 tbsp powdered milk
1 tsp yeast 
1 tsp mahlab
1/2 cup sugar
About 1/3 cup water or as needed for kneading
1/2 cup rose water
1/3 cup orange blossom
* MOUTH WATERING MA"MOOL DOUGH

Mix
Cover and Ferment for two days

For the date filling:
1 pack date dough or 5 cups chopped dates
4 tbsp melted butter
1 tsp cinnamon
Sesame seed (optional)
Mix, shape into balls

Pistachio filling:
2 cups ground pistachios
2 tbsp sugar
1/3 cup mix of orange blossom and rose water

Walnut filling:
2 cups ground walnuts
2 tbsp sugar
1/3 cup mix of orange blossom and rose water

Preparation:
Heat oven to 375 degrees F
Prepare Ma'mool dough into balls.  Cover to prevent dryness
Flatten the ball. Use your forefinger to make a hole. Place about 1 tsp filling inside the hole.  Close the hole and place in mold.  Whack the mold on a cutting board or hard surface. OR you can mold balls by hand and no need for molds
Place a parchment paper on tray.  Bake about 10 minutes or until edge starts changing in color *Keep an eye/ Do not over bake :) 
When completely cool, sprinkle powdered sugar on top

Sahtein/Enjoy

 

Neither my mom nor my mother in law knew what I will be getting into when they gave me their antique pieces on my wedding day.  Neither did I.  Back then, I did not appreciate the value of these pieces.  Today, I picked this piece, the rose water and the orange blossom dispenser to be placed on my kitchen counter.  Bunch of love and thanks for both.  

Welcome to the world of spices, but first do you still remember the tale that is as old as time? The school taught Greek myth about Adonis? Do you still remember who Adonis was?
As I was emptying the Adonis salt jar, I thought to myself of how I never understood the myth of the death and resurrection of Adonis.  All I remember from the whole myth is the love story and how Beirut was named after the daughter of Adonis and Aphrodite, Beroe.
As much as I love cooking, as much as Aphrodite loved Adonis. But Adonis was attacked by a boar and began bleeding in the hands of Aphrodite, who poured her magical nectar on his wounds.  Adonis' blood blended with the nectar and flowed into the soil where a flower sprouted.  The flower's scent the same as Aphrodite's nectar, its color as Adonis' blood.  It is the Anemone flower.
Adonis blood reached the "Adonis River", which is currently known as Nahr Ibraheem, Nahr (river) Ibraheem (Abraham), which is located in Afqa, a beautiful Lebanese village.
One day, I would share the beauty of Afqa, its wonders, its people, its saj bread.
With this inspiration in mind, I got inspired to work in my kitchen. 
Typically, I love to spend time in my kitchen not necessarily cooking but re-arranging, changing, and creating. Today, I spent some of my fasting time working on my cabinet of spices to add a little personal touch to it, a little style.
Wherever I travel to, I find myself wondering around food fairs, markets, and open souqs.  I like to choose the Adonis valley salt for my fish from Beirut, the chicken seasoning from Istanbul, and the rose petals with the mystic for my dessert from Vienna. 

 The cabinet looks fabulous, neat, and elegant.  Nothing is missing except the sumac that I use for Fattouch on a regular daily basis. All done with a pinch of space and a drizzle of order, my world is complete!!!