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.



Chickpea Salad For Me


Chickpeas are one of those ingredients that you have in abundance in the Arabic cuisine in general, but to me I have always liked the twist of actually steering away from the typical. I love salad and vegetables a lot and I enjoy them warm and cold, so I decided I’m going to blend these into a beginning of autumn warm salad full of healthy vegetables and full flavor to end summer season with a bang.

To make this Mediterranean delight you would need:

-2 Cans Of Chickpeas (Drained & Rinsed)

-1 Red Onion (Sliced Thin Wedges)

– 2 Courgettes/Zucchini (Sliced)

– 1 Colored Pepper (Chopped To Square Slices)

– Plum Tomatoes Halved

– 3 Tbsp Of Fine Fresh Chopped Parsley/Coriander

– 5 Tbsp Olive Oil

– Pinch Of Cumin

– Lemon Juice (Half Would Do)

– Feta Cheese (Optional)

Get your oven ready at 200 degrees, get the sliced veggies lined up in a roasting pan season them with black pepper and some olive oil before you put them in the oven. Make sure your veggies get stirred and browned a bit before you take them out.


When your veggies are cooked allow them to cool for a couple of minuets then add them into a bowl along with the chickpeas. Toss the ingredients with some olive oil, lemon/lime juice, salt, cumin and the parsley.

Sprinkle your feta on top of the serving plate to add a kick to the taste. Your guests would find it amusing if you had slices of toasted pitta bread on the side. To be fair it’s also a great tasty dish cold as well as it warm.

Loving Wishes To All


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

Lunch Box Specials

School is back and parents tend to struggle with their kids choices for what to take in lunch boxes, and sometimes under pressure they option to just give the kids some money to buy what they want to eat at break time. This often leads to kids choosing junk food to munch on during school hours which would eventually make them unfocused and hyper or extremely sleepy and lethargic.

Out of my own experience I always hated homemade sandwiches that get soggy during the school hours leading up to the break, yet would eat a couple of dreaded bites anyway. I wondered how can we have a brilliant lunchbox special for kids, that is healthy, nutritious and looks great?!

Here are a few suggestions:


>Frozen Fruit Cup

Fruits are of a high variety still even though it’s end of the summer so how about a frozen cup of fruits that would keep the rest of the items at a cool temperature:

– 500 Grams Strawberry

– 300 Ml Pineapple/Orange/Mixed Berry  Juice

– 2 Cans Of Chopped Pineapple (I prefer fresh)

– 6 Bananas (Not too ripe)

– 1/3 cup Lemon Juice

– 500 Grams Colored Grapes

Combine all ingredients in one bowl and start freezing 1 cup sized containers. Served at a slushy consistency. Your kids would find this a very refreshing treat that would quench thirst on a hot day and be loaded with vitamins.

> Cheesy pockets of fun (You can also make pizza filling)


You can use either ready dough from the bakery or make this simple dough:

-3 cups flour

-4 Tablespoons dry milk

-3 1/2 Tablespoons sugar

-1 teaspoon salt

-2 Tablespoons yeast

-1 cup warm water

For the filling you can use any cold cuts you like ( turkey, roast beef, roast chicken…) and some cheddar cheese or mozzarella. Divide dough into 10-14 balls. Roll each ball into a square shape, put turkey and cheese on half of the  square then fold dough over and pinch sides to seal tightly to get a nice triangle or rectangle whichever you like. You can freeze these up to two months and it’s easy to just take one out and put it in the kids lunch box to enjoy.

Stay tuned for more ideas to come.

Loving Wishes To All,


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