Za’atar Man’ouche Recipe


Za’atar Man’ouche is traditionally a food the Lebanese claim as their own however many believe it can be traced back to Biblical days. I have always loved Za’atar Man’ouche (a combination of herbs- Za’atar, toasted sesame seeds, dried sumac and often salt on a type of dough or مناقيش‎  in Arabic). My Assyrian Nan was over a few weeks ago so we decided to make some.

Za’atar Man’ouche


2 1/2 cups plain flour

75ml Olive Oil + 5 Tbsp more

150ml warm water

2 tsp yeast powder

1 tsp salt

6 Tbsp Za’atar Mixture

How To

  1. In a large bowl combine the flour, yeast powder and salt
  2. Make a well in the centre and pour in the Olive Oil and warm water
  3. Mix well until it all comes together and then start kneading until you have a smooth non sticky dough
  4. Cover the bowl with a tea towel and place in a warm area of your home for at least 30 minutes.
  5. Turn the dough out onto a lightly floured surface
  6. Divide the dough into 4 sections, lightly knead one section of the dough and roll out to desired thickness with a rolling pin. We used a pot lid to measure them out in round shapes.
  7. Using a brush, brush olive oil onto the dough and sprinkle with Za’atar
  8. Bake in a 200 degree Celsius oven for approx 7-10 minutes. I like to sprinkle mine with sea salt when they come out.

Salted Butter and Chocolate Chunk Shortbread


If you’re looking for a more shortbread type of cookie this recipe needs to be your go to! It almost broke the internet last year when it was first posted! You can find the original recipe here at bon appetit.


  • 1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces (254g)
  • ½ cup granulated sugar
  • ¼ cup (packed) light brown sugar
  • 1 teaspoon vanilla extract
  • 2¼ cups all-purpose flour
  • 6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate) 170g
  • 1 large egg, beaten
  • Demerara sugar (for rolling)
  • Flaky sea salt


  • Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.

  • Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.

  • Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form logs that are 2–2¼” in diameter. Chill until firm, about 2 hours.

  • Preheat oven to 350°F (180C). Line a rimmed baking sheet with parchment paper. Brush outside of logs with egg wash. Roll logs in demerara sugar.

  • Slice each log into ½”-thick rounds. Arrange on prepared baking sheet about 1″ apart (they won’t spread much). Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12–15 minutes. Let cool slightly before eating them all.


Quick & Easy Salsa

I am half Assyrian and half Maltese, which means, I love food.. like.. seriously love food! I’ve been exposed to a lot more Assyrian food than Maltese, however I do have the ain dishes from Malta down- straight from the heart of my Nanoo and Nana- Roasted Lamb Shoulder and Macaroni!

When it comes to Assyrian food there are quite a lot of similarities between Lebanese food and Persian food so some dishes may seem Lebanese or Persian but they are actually Assyrian! If you have eaten Lebanese food before you would probably be familiar with the dish Fatoush! It is a salad which compliments your main meal- Fatoush includes (but is not limited to)- Cucumber, Tomato, Parsley and fried Lebanese bread. I am also a lover of all things Mexican food- especially Salsa! I love salsa so much so that I’ll actually eat it as an after dinner snack..

Over the years I have had Fatoush and Mexican Salsa- I’ve also tried hybrid versions of salsa at restaurants and homemade salsas. I’ve asked a friend for her salsa recipe probably a dozen times over the past few years!

Introducing.pngThis quick and easy salsa recipe is a mixture between Lebanese and Mexican Salsa- it’s super quick, so if you only have a few minutes before the start of dinner, this is a great recipe for you! I love having the salsa in the fridge for week night meals that need a little quick!


Quick & Easy Salsa

Serves 2-3

Things you’ll need

4 Tomatoes

4 Garlic Cloves

1 Cucumber


1 bunch of Coriander or Parsley

Juice from a Lemon

Sea Salt

3-4 TBSP Olive Oil

2- 3 Tsp Chili Sauce

636341067887581349_Afterlight_Edit.jpgHow To

1. Chop the tomatoes up as fine as you would like and place in a bowl

2. Peel and chop the cucumber and mix with the tomatoes

3. Peel and chop the garlic cloves and add to the bowl

4. Chop the bunch of Parsley or Coriander (stalks and all) and add to the bowl

636341076117955676_Afterlight_Edit.jpgIf you are not going to be serving the salsa straight away don’t put the remaining ingredients in yet. Place the salsa in an airtight container and store in the fridge. If you are going to be serving the salsa straight away (or within the hour) read on!

5. Cut and squeeze the lemon juice into the salsa

636341077291818397_Afterlight_Edit.jpg6. Add approx 3-4 Tbsp of Olive Oil

7. Add a few pinches of salt (don’t be conservative here)

636341077894321972_Afterlight_Edit.jpgIf you like a kick in your salsa add 2-3 TSP of a hot Chili sauce.

Refrigerate until serving!




Whole Roasted Snapper in salt crust with Gremolata

Since having Ava I have been on a mission to eat healthy to try to lose the baby weight I gained while pregnant! Below is my go to recipe for a health roast fish! It is fairly high in sodium (considering the snapper is baked in salt) but you scrape most of the salt off before serving. I promise you will not be disappointed with this amazing tasting baked snapper!

Whole roasted Snapper in salt crust with Gremolata

Ingredients needed

1Kg whole snapper, gutted, scales left on

1.5Kg coarse sea salt, approximately


¼ cup finely chopped flat leaf parsley

1 clove garlic, crushed

2 teaspoons finely grated lemon rind

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

How to

Preheat oven to very hot (200 celcius or higher).  Make gremolata by combining all the gremolata ingredients in a bowl.a4becd7b62e2d199392f0a82ebce66a3

Wash fish, pat dry inside and out with absorbent paper.  Stuff the cavity of the snapper with half of the gremolata.a1cce95166c4ef0e913d02fd961a7865.jpg

Sprinkle half of the salt over large oven tray, place fish on tray.  Wet remaining salt with water.  Drain, press firmly over fish to completely enclose fish.


Roast fish, uncovered in very hot oven about 30 minutes or until fish is cooked as desired.  Stand 5 minutes. Break crust with meat mallet.  Lift away crust with scales and skin. Sprinkle fish with remaining gremolata to serve.


Date & Nut Bites


If you’re looking for a quick healthy snack I highly recommend these date and nut bites!! They are super quick and easy to make and store really well!

Date & Nut Bites

15-20 dates

a handful of shredded coconut

a handful of pepitas

a handful of roasted almonds

1 tsp of coconut oil

1 tsp cocoa powder


How to

1. Roughly chop the dates, pepitas and almonds

2. Mix all ingredients together and roll into balls

Refrigerate in an airtight container until you are ready to eat!



No Bake Peanut Butter Fudge

This is my go-to recipe when I need to whip up a quick dessert to take with us to a friends place! While you do need some time for the fudge to set in the fridge you should have most of the ingredients in your pantry!


Easy Peanut Butter Fudge

Taken from Sophisticated Gourmet

Makes About 36 Pieces (I always get a lot less because I cut them bigger than bite size!)
Prep time: 5 min | Cook time: 10 min



½ cup (1 stick) / 113g Unsalted Butter

⅛ teaspoon Ground Nutmeg

1 pound / 453g light muscovado sugar (I use soft dark brown sugar)

½ cup / 118 ml Milk

1 tablespoon Vanilla Extract

1 cup / 235g Extra Crunchy Peanut Butter

2 ⅓ cups (308g) Powdered sugar

⅓ cup / 75g / 2.65 ounces Dark Chocolate / semi-sweet chocolate chips (optional)

Maldon Sea Salt / Fleur de Sel, for sprinkling (optional, but recommended)


Over medium heat, melt the butter in a large saucepan along with the ground nutmeg.With a wooden spoon, stir in the brown sugar and milk, removing any lumps, and bring to a boil for 2-3 Minutes without stirring.

Remove from the heat, and stir in the vanilla, then the peanut butter.

Put the powdered sugar in a large heatproof mixing bowl. Then, pour the hot peanut butter and sugar mixture on top of the powdered sugar, and beat with a wooden spoon until smooth.

Pour into an 8-inch (20 cm) square baking pan, cover the top with parchment, and press down to smooth out the top (I use another 8-inch pan to do this) set aside to cool slightly (10 minutes should do), then place in the fridge to cool completely.

Turn the fudge out of the tin onto the parchment, cut into 36 squares (or smaller, if you prefer)

Melt the chocolate, and add a thin layer to top of each piece of fudge. Allow the chocolate to set, and sprinkle each piece of fudge with a few grains of flaky sea salt. (I sprinkle the salt before the chocolate sets so it sticks to the tops!)

Store in an airtight container.