Harra Osbao (Burning Finger Delish)


I have no idea what brought the name about but certainly it is a dish that would burn a print in your memory that would make you crave it every now and then. It is simply a medley of colours and flavors that cannot be any better, served fresh and can be eaten either hot or cold and good either way. Let us cut down to chase and tell you what you need:

500 grams Lentils

Pasta (any shape you like would do)

Arabic bread cut up into squares and deep fried till golden crispy

2 medium sized onions cut into crescents and fried

1 bunch of cilantro

10 cloves of garlic

½ cup of olive oil

1 tsp. Salt

½ cup water

1 tsp. Mixed Spices

1 tsp. Cumin

2 tbsp. Flour

1 cup Lemon Juice

1 Tbsp. Pomegranate molasses

Cook the pasta to the instructions on the pack then boil the lentils in 6 cups of water till they are done and soft. Fry the onions with the cilantro and garlic separately then you add half the amount of that on the lentils.

You sprinkle salt and pepper along with spices over the lentils. You mix the flour into the cold water then add it to the pasta and lentils.

All you need to add now is the pomegranate molasses, lemon juice and oil. Serve in a plate sprinkling the rest of the fried onions, garlic and cilantro topping it with the fried (or baked in a drizzle of olive oil till crunchy) bread and fresh pomegranate.



Shepherd’s Pie, Oh My!

Winter is here and our bodies crave dishes that are heartwarming and rich to say the least. In my time at university I managed to learn a few dishes to cope with the cold weather in UK, luckily I still remember how to make a tasty Sheperd’s pie to satisfy the winter taste buds cravings.

To make this dish you would need:

– 1 Large Onion (Chopped Find)

– 3 Large Carrot (Chopped Medium)

– 1 Cup Frozen Peas

– 500 Grams Beef Fillet Cubed/Minced (I prefer cubes)

– 4 Large Potatoes Peeled & Cubed

– 1 Tbsp Fine Chopped Onions

– 3/4 Cup Beef/Vegetable Stock

– 1 Tbsp Vegetable Oil

– 1/2 Cup Shredded Cheese (Mozzarella or Cheddar)

– 2 Tbsp Flour

– 1/2 Tsp Ground Nutmeg

– 1/2 Tsp Ground Cinnamon

– Salt & Pepper To Season

(You can also add mushrooms if you like)

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.

In a large put add some the vegetable oil, onions, carrots and saute until the onions yellow then add the beef and soon as it browns (make sure you sear the beef so it doesn’t loose its juices) add the stock with the nutmeg and cinnamon and let it simmer till carrots are tender then add the peas (these don’t take long to cook). Add the flour mixture (1/2 cold water with the two spoons of flour mixed in) to the pan and get the sauce to thicken.

In a large Pyrex or any roasting pan of your choice, put a layer of the meat mix at the bottom and spread it well then top it off with the mashed potatoes spread and sprinkle it with the cheese. Bake it for 20 minutes in the oven or until you see the cheese melted and ready.


Serve this dish with a mixed greens salad on the side and you would have a perfectly healthy dish for your family and friends to enjoy. It is almost a staple for winter to try and definitely a worthy nutritious addition to the weekly menu.

Loving Warm Wishes To All


Mongolian Beef Equation


Asian food just like all other dishes is one you get a craving for every now and then, yet you wouldn’t always find that 100% satisfactory dish that would tackle that taste bud which bugged you in the first place, yet you would eat and leave full (not happy full but stomach filled up). I do enjoy my meat dishes and this Mongolian beef is one I have been craving for a while. In specific a decent version of it so what is better than making what you want by your own hands? Nothing beats that…

To make a lovely Mongolian dish you would need:

– Tender Beef Steak (Cut Into Strips)

– White Flour Mixed With Corn Flour (For Coating The Beef)

– 3 Tsp Thai 7 Spice Seasoning Mix (Click Here To See What Could Be In There)

Sauce would need:

– 1 Tbsp Vegetable Oil

– 2 Garlic Cloves (Very Fine Chopping)

– 1 Tsp Fresh/Dried Ginger

– 1 Red Chili (Seeded & Chopped)

– 1/4 Cup Of Rice Vinegar

– 3 Tbsp Soy Sauce

– 1 Tbsp Oyster Sauce

– 50 Ml Beef/Vegetables Stock

Mixed veggies are optional with this dish you can just add the spring onions and you are good to go but I love my vegetables, hence:

– 1 Clove Garlic

– 1/2 Tsp Fresh Ginger

– 1/2 Fresh Red Chili (Seeded & Chopped)

– 1 Colored Pepper (Chopped Into Strips)

– 1 Onion (Chopped Into Strips)


Add the flour and corn flour to a large bowl, add the Thai 7 spice mixture and mix, coat the beef in the mixture and set aside for a bit. Preheat your oil in a flat pan sear your beef and make sure it’s cooked to your liking then set on top of paper towels to absorb extra oil.

To prepare the sauce now you would need a medium size frying pan and add the ginger, chili and garlic to fry for a minute. Add the rice vinegar and let it reduce for a bit. You can then add the rest of the ingredients, mix well and simmer for a couple of min and pour into a bowl for later.

Toss some garlic, ginger, and add your vegetables to the mix to saute for 5 minutes and you can also add a bit of the sauce to caught them with it. You bring all your items together into a wok and warm them up.

I love serving this dish with a sprinkle of sesame seeds and a side of steamed rice to give the chance to enjoy the intense taste of the Mongolian beef.


Loving Wishes To You All


PS: The photos are not mine, I shall replace them with mine soon as they are ready.

Chicken Creamy Tetrazzini

I have not written up a recipe for a while and I guess it is time to do so. With the summer flu I have and the exhaustion I feel all over my body, I guess my mind could not drift to anywhere but comfort food. Pasta always has that effect on people, it is very easy to accomplish a nice flavorful dish and enjoy it and feel satisfied but imagine adding cream and chicken to the mix, I guess you would get Chicken Creamy Tetrazzini.

To Make This Dish You Need:

– 1 Tbsp Butter

– 1 Cup Fine Chopped Onions

– 2 Packet Of Fresh Mushrooms Sliced

– 2/3 Cup Flour

– 1 Liter Chicken Stock

– 2 Cups Grated Parmesan Cheese

– 1/2 Cup Cooking Cream

– 500 Grams Thin Pasta

– 4  Cups Of Grilled Cubes Chicken Breast

– 1/2 Cup Mozzarella Cheese

– 1 Tsp Black Pepper

– Salt To Your Liking

You start by cooking your pasta a bit harder than “al dente” (keeping it a bit hard so as not to go really soft on the second round of cooking) drain and wash up with cold water to prevent it from sticking together.

Toss your mushrooms and onions in a sauce pan with the butter and after a few minuets you can add the flour and while you are still stirring you need to start pouring the chicken stock till  it forms a thick sauce. Take your pasta, chicken, cream and 1 cup of the Parmesan cheese adding them to the sauce, mixing them and then pour the mixture with a sprinkle of salt and pepper to the baking pan ready.

It needs to be baked in the oven at 350 degrees for around 20 minuets before you take it out sprinkle more cheese on top and grill it to get the tasty golden color that everyone enjoys. Of course you should let it sit a few minuets prior to serving in order for it to be not too piping hot.

Loving Wishes To All


PS: The photos are not mine, I shall replace them with mine soon as they are ready.

Stew All Africanized

A while back I was reminiscing on the old university years and the amount of housemates I shared my life with in that time. One crossed my mind more lately, a sweet African lady who taught me how to make really nice spicy chicken stew served with chapati bread (it’s a flat bread that they make on a pan right on stove). She also taught me how to cook plantain bananas which was also interesting taste, I never thought plantain would taste like a very soft piece of meat.

Today though,  I am craving that spicy tomato chicken stew, so for that recipe you will need:

– 6 Chicken Thighs (If you prefer chicken breast then you can just chop in cubes and use it)

– 1 Onion (Chopped Fine)

– 2 Garlic Cloves (Chopped Fine)

– 3 Ripe Tomatoes (Chopped)

– 2 Tbsp Tomato Paste

– 1 Red Chili Horn (Chopped Fine) (Please do wear gloves while chopping this and DO NOT under any circumstances rub your eyes)

– 2 Medium Potatoes (Cut In Small Cubes)

– Squeeze Of Lemon

– 1 Tsp Paprika

– Dash Of Cooking Oil

– Salt & Pepper To Season

I prefer my chicken without skin, so I clean them first and set them aside. Add a dash of oil to your pan to saute the onions and garlic, then soon as you smell the amazing aroma of the garlic add your tomatoes and fresh chili to get them cooking. Add your chicken and make sure it catches the heat (so cook in a wide pan not small so they don’t pile up. Adding your potatoes to the mix and keep tossing them around till you see the potatoes get coated. Lower the heat and close the pan, checking on them and moving them around to ensure they cook all the way through.

You now add your paprika, salt and pepper if you like and cover the mixture with water. Simmer and watch till the chicken is fully done (check your potatoes too because once you add that lemon squeeze, they would not cook any more). Serve this dish with either white rice on the side, or some home made chapati bread.

Loving Wishes To All


PS: The photos are not mine, I shall replace them with mine soon as they are ready.