Cook Our Way

Ingredients
1/2 cup of butter
2/3 cup of sugar
3 eggs
1 cup of all purpose flour
1 teaspoon of baking powder
vanilla extract

Leave the 1/2 cup of butter to warm at room temperature. In a large mixing bowl, stir the flour and the baking powder. Break the eggs into a small bowl and beat them. Mix the softened butter with the whisk, add the sugar and mix thouroughly. Gradually add the beaten eggs and mix. Add a dash of vanilla extract. Add the sifted flour and the baking powder and use a spatula to fold it in. Pour the batter into the non sticky parchement and flatten out the surface. Bake the cake in a preheated oven to 350 F for 40 minutes.

ingredients
6 eggs
1cup of chicken comfit
1/4 cup of chopped red pepper
1/4 cup of chopped green pepper
1/2 cup of chopped cabbage
1 teaspoon of fresh grated ginger
1/2 cup of green onion chopped
1/2 cup of chopped carrots
1 clove of garlic minced
Tabasco sauce
2 tablespoons of soy sauce
salt and black pepper for seasoning
1/2 cup of sesame oil
vegetable oil

Preheat the sesame oil and saute the garlicand the ginger for one minute. Add in the rest of the vegetables and cook for couple of minute. Add the chicken, a couple of drops of Tabasco sauce and the soy sauce. Stir well, turn off the heat once the vegetables are half cooked.
Whisk one egg in a separate bowl and season with salt and pepper. Preheat one teaspoon of vegetable oil in a large frying pan, add every time one beaten egg and cook the way you cook crepes.
Put 2 tablespoons of the chicken mixture into every egg roll wrapper and roll it.

Ingredients
3 gloves of garlic
1 medium potato boiled and cubed
1 medium green pepper chopped
1 medium red pepper chopped
1 medium onion chopped
1 green onion chopped
1 tomato cubed
1 cup of finely chopped parsley
1/2 cup of mushrooms
10 eggs
8 tablespoons of butter
salt and pepper

preheat 2 tablespoons of butter in a large frying pan and add in the onions. Cook until lightly brown. Add the garlic, the red and green pepper and the tomatoes and cook for almost 8 minutes. Finally add the cubed potatoes, the mushrooms and the parsley. Cook for another 3 minutes and season with salt and pepper.
In a separate bowl mix the eggs season with salt and pepper, and add in the vegetables.
In a large frying pan, let 2 tablespoons of butter melt. Poor 4-5 scoops of the egg mixture into the frying pan. Let it cook until the bottom becomes lightly brown. Turn the Omelette to the other side and let it cook until it also becomes brown.

Ingredients

• 5 bananas, firm.
• 4 cups of vegetable oil for deep-frying
• 1 egg, lightly beaten
• 3/4 cup of water
• 1 cup of all-purpose flour
• 2 tablespoons of oil
• 1 1/2 cups of granulated sugar
• 3 – 6 tablespoons of white sesame seeds.

Cut the bananas into 5 pieces each.
Combine the egg and the water, and then stir into the flour to make a batter.
Heat the oil. With a fork dip each banana slice into the batter, roll it around and coat it with the batter.
Carefully add a few slices of battered banana into the hot oil. Fry the bananas for 3 minutes until golden brown. Remove the banana fritters and place them on paper towels.
Garnish the banana fritters with caramel sauce and serve with a scoop of vanilla ice cream. Enjoy!

Ingredients
1 cup of sugar
1 cup of fresh cream
In a saucepan let the sugar melt on a medium heat. Once the sugar is lightly browm add in the fresh cream and stir well.

Ingredients
500g of beef meat cubed
5 tablespoons of flour seasoned with salt and pepper
6 tablespoons of vegetable oil
1 onion peeled and sliced
2 carrots peeled and sliced
350 ml of beef stock
500g of peeled, cubed and parboiled potatoes
1 packet of short crust pastry
salt and pepper
1 beaten egg

sprinkle the flour over the cubed meat and mix it well
Place the saucepan on a medium heat, add the oil and allow it to warm through. Add the meat and the onions stir well until the meat is brown.
Add the carrots and the beef stock. Season with salt and pepper stir well and bring to the boil. Cover and turn the heat down to a simmer. Cook for 1 hour until the meat is tender.
Add the parboiled potatoes to the cooked meat and stir well.
Carefully pour the pan of meat into an oven proof dish and lay the pre rolled pastry over the dish and brush it with beaten eggs wash to help it brown.
Place the pie in the bottom of a pre heated oven and bake until its golden brown.
Serve the dish along with some fresh green vegetables.

Are you wondering where is the best place to have a Touk sandwich in Lebanon? Well here’s three places i like that are well distributed on the Lebanese territory so wherever you are in Lebanon you can enjoy a good Touk sandwich.
1) Malak Al Taouk
Malak Al taouk has too many branches in Lebanon: Zook, Bliss street, Ashrafiye, Furn El Shebak, Jal El Dib… The Taouk sandwich there is amazingly big and delicious. You can eat it although it is big. I think this one of the Malak AL Taouk characteristics that he has to preserve.
2) Bass Taouk
This place has recently open in Antelias. It offers a variety of sandwiches from which the Taouk sandwich. The sandwich is delicious and special as it contains the Tartar sauce. This fact gives Bass Taouk a unique signature for his Taouk sandwiches.
3) Farrouj al ashkar
Farrouj al ashkar is a well known place for serving chicken plates in Broumana. This place offers a traditional taouk sandwich, a fair portion that satistfy every hunger.

“Fattouche” is a Lebanese traditional salad that contains a variety of vegetables and tastes. This salad is very delicious, fresh and healthy. It is generally served in all the Lebanese restaurants, but if you like to try it at home here’s the recipe.

Ingredients
1 cup of chopped lettuce
1/2 cup finely chopped parsley
1 cup of chopped mint leaves
8-7 medium radishes chopped
1/2 medium green pepper chopped
1/2 medium red pepper chopped
1 medium chopped cucumber
3 cup of chopped tomatoes
1 cup of coarsely chopped onion
4 scallions coarsely chopped (optional)
2-3 garlic cloves, crushed
1/4 cup of lemon juice
1/2 cup of olive oil
2 tablespoons of sumac
Salt and pepper to taste
1 round stale of Arab bread

Mix all the vegetables together in large mixing bowl. Make the Fattouche dressing with the lemon juice, the olive oil and the crushed garlic and season with salt, pepper and sumac. Break the bread into small pieces and add it to the mixing bowl.
Mix well in order to let all the ingredients absorb the juice. Serve fresh and ENJOY!!

Ingredients

1/4 cup of butter
1/4 cup of olive oil
6 boneless skinless chicken breasts cut into small cubes
1/2 cup of chopped green onions
2 cloves of garlic, minced
1 cup of whipping cream
12 oz of fresh mushrooms, thinly sliced
15 oz of tomatoes, drained and diced
1 teaspoon of salt
1/2 tsp. freshly ground pepper
1/4 cup of chopped fresh parsley
2 tablespoons of dried basil
1 lb of hot cooked fettuccine
Freshly grated Parmesan cheese

Heat butter and olive oil in a large skillet over medium heat. Add chicken, green onion, and garlic; stir until the chicken is lightly browned. Add the flour and stir well utill al ingredients are well combined. Stir in cream, mushrooms, tomatoes, salt and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta with sauce, sprinkle with Parmesan cheese.

Step1
Cut the potatoes down to the size of wedge potatoes.