B├ęchamel sauce method


Stone grams of fractured butter to small cubes.
One third of the multilateral flour.
Four cups and a half of liquid milk.
Seventy-five grams of the cheese.
A quarter of a teaspoon of salt. Sprint of nutmeg.


Put the butter in a middle heat and leave it so melt, then add flour and primping for two minutes until they are taking.
Remove the fate of fire and add milk on batches and move quickly so the flour is not bloc, and move well until the mixture becomes smooth. Recovery to fire and move it up to boil and become thick mixture from 10-12 minutes, then add salt, nutmeg, cheese and move until melt.

How to make kunefe with cream


Half a teaspoon of liquid vanilla.
Two cups of milk. A cup of powdered fine sugar.
Two tablespoons of starch.
A cup of softening ghee.
Five hundred grams of kunafa.
Sheera (Qatar) to serve.


Heat the oven to a temperature of one hundred and eighty degrees Celsius, then install the middle rack and bring a mold with a hole in the middle.

Put the kunefe, ghee and sugar in a deep dish and stir the kunefe lightly to mix with the butter and sugar with the tips of the fingers, taking care not to cut them and keep the strings together.
Take two-thirds of the quantity of the kunefe and place it in the mold to cover the bottom and edges, while trying to make a hole in the kunefe without reaching the bottom.

Poured the cream in the middle gently so as not to reach the bottom.
Distribute the rest of the kunefe over the cream to be covered completely without squeezing it.
Put the kunefe in the oven for thirty minutes, until the cream becomes firm and the color of the kunefe becomes dark golden.
Take the kunefe out of the oven and turn it over on a flat serving dish, spread the syrup and serve it warm or cold.

Preparing the cream:

Put the milk, starch and vanilla in a medium-sized thick-base saucepan and stir with a hand-held net beater until the starch melts, put the saucepan on a medium heat and stir with a wooden spoon until the milk boils and a cohesive cream is formed to be used directly.

How to make Basbousa


Two cups of semolina flour.
Two cups of yogurt. A cup of sugar.
A quarter cup of corn oil.
Three tablespoons of grated coconut.
A small spoon of baking powder.
A quarter of a teaspoon of salt.
To decorate with pistachios or almonds, peeled and cut in half


We prepare a large plate and put semolina flour, grated coconut, added to sugar and baking powder, and then sprinkle a small amount of salt on it with one plate and stir the ingredients well.
Gradually add a quarter cup of oil and two cups of milk to the mixture, and knead well with your hands until it becomes a soft dough.

You can replace yogurt with two cups of warm milk, add the juice of one lemon, and leave for two hours, after which it can be used like milk.

Grease the tray with a little oil or any greasy substance, then put the mixture in it and spread it out so that its thickness does not exceed 2 cm, and we work to balance its surface by hand until it becomes even and not bumpy. We put it to rest about fifteen minutes before baking it in the oven.

Baking method After fifteen minutes have passed, put the tray in the oven on a medium temperature. And for a period of thirty minutes, where we roast it from the bottom and make sure every period of ensuring its ripeness, then we roast the face from above, and pour it directly on it while it is hot in diameter so that the syrup is cold or warm until well penetrated.

Chop the basbousa after spreading it in the tray in the shape we want, and on each piece we add a grain or two of regular pistachios or almonds.

Crepes with cheese



Cold water: two-thirds of a cup
Flour: 1 cup
Milk: two-thirds of a cup (cold)
Eggs: 2 tablets
Butter: 1/4 cup (melted)
Salt: a quarter of a teaspoon
Cheddar cheese: 1 cup (grated)
Mustard: 2 tbsp


Put the water, milk, flour, eggs, butter and salt in an electric mixer.
Mix the ingredients until you get a homogeneous paste.
Cover the dough and put it in the fridge for an hour.
Heat a large frying pan on the stove, then add one part of the dough in turn to form the crepe.
Turn the crepes until they are done on both sides.
Repeat the process until the dough is finished.
Brush the crepe with mustard, then spread the cheese and roll it.
Place the crepes in an oven tray, then bake for about 10 – 14 minutes in the oven.

Salted(Moroccan batbot)



A cup of thin semolina
3 cups of white flour
A tablespoon of bread yeast
A tablespoon of sugar
2 tablespoons of oil
Warm water


black olive
Cheese of any quality
One tomato, chopped
Pinch of black pepper
Pinch of salt


At first we mix semolina with flour and sugar, bread yeast oil, salt, and combine the mixture with warm water. Rub the dough well on the table. Work for 5 minutes until the dough becomes smooth and soft.
Cover the dough and let it rest for 15 minutes. Sprinkle the table with the oven
Divide the dough into a small ball, then bake it in circles
We put them on a kitchen towel, cover them, and leave them until they ferment
Put it in a thick skillet or a hot tagine over a medium heat, and turn it over from time to time until the duck is brown on both sides.
Padding. Chop the tomatoes, black olives, tuna, cheese, any quality, and a pinch of black pepper, salt, and mix them together
We open the duck kernels and fill them with the filling. The filling remains optional