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    Apple Sauce Filled Pastries




    2 sticks butter, soft

    ½ teaspoon salt

    ½ cup sugar

    ½ cup vegetable or olive oil

    ½ cup yogurt

    1 Teaspoon baking soda

    1 Teaspoon vanilla

    3 cups flour



    3 medium size sour apples

    ½ cup sugar

    ½ teaspoon cinnamon

    ½ cup chopped walnuts

    1 egg yolk

    ¼ cups milk



    Baklava (The easy way)


    • 1 fillo dough package
    • 1 1/2 sticks of unsalted butter, melted
    • 1 lb crushed walnuts


    • 1 1/2 cup sugar
    • 1 1/2 cup of water
    • 1 teaspoon lemon juice



    • In a medium saucepan, combine water and sugar.
    • Bring to boiling, reduce heat, and let it simmer for 10 minutes.
    • Add lemon juice just a few minutes before removing from heat.
    • Let it cool to room temperature


    • Divide dough into two.
    • Butter a 9×13 pan.
    • Place one half of the dough at the bottom of the pan
    • Layer with crushed walnuts.
    • Top with the remaining half of the dough.
    • Cut fillo dough into the shape of diamonds.
    • Pour melted butter over the fillo dough making sure that it is completely soaked.
    • Cook in preheated 350-degree oven for 35-45 min or until golden brown.
    • Let it cool for a few minutes
    • Pour the syrup over it.
    • Cool and serve.
    Noah’s Pudding (Asure)



    • 1 1/2 cups of wheat kernels
    • 1/3 cup rice
    • 1 cup great northern beans
    • 1 cup dried chick peas
    • 1/2 cup golden raisins
    • 1/2 cup currants – optional
    • 5-6 pieces of dried figs, cubed
    • 7-8 pieces of dried apricots, cubed
    • Pinch of salt
    • 3-4 pieces of cloves
    • 2 1/2 cups of sugar
    • Orange peel


    • Pomegranate
    • Walnut pieces
    • Almond pieces
    • Currants
    • Cinnamon


    • Place wheat kernels, beans and chick peas in separate medium bowls soak in water overnight.
    • In the morning, place beans and chick peas in separate pots, cover with water, bring to a boil and simmer until done. Let it cool and peel chick peas.
    • Cook rice separately with 1 1/2 cup water until it is overdone. Place the rice mixture in a blender and puree for 2 minutes.
    • Place soaked wheat kernels in a large pan, add water to cover the wheat, bring to a boil, reduce heat and simmer until done (alternative quicker cooking method is to utilize a pressure cooker and cook for 25 minutes).
    • Once wheat kernels are fully cooked, add pureed rice mixture and pinch of salt and simmer for 15 minutes.
    • Combine beans and peeled chick peas. Continue to simmer.
    • Add sugar and stir, make sure the ingredients do not stick to the bottom of the pan. Add pieces of cloves.
    • In a small pan combine some water with golden raisins, bring to a boil and then add the raisins with juice to the mixture. Repeat the same with currants. Bring all to a boil.
    • Add cubed dried figs and cubed dried apricots (you may combine them with water and bring them to a boil before adding to pot). Continue to simmer.
    • Add orange peel; simmer for 4-5 more minutes.
    • Remove from heat. Remove 3-4 pieces of cloves from the mixture. Pour into small individual cups or bowls, dress with pomegranate, walnut and almond pieces, currants and cinnamon.

    Asure from Delicious Dishes by Nur