Indian Beef Cooked in Whole Spices

Picture of Indian Beef Cooked in Whole Spices

Delicious Hot Beef

I’ve tried this recipe a while ago. I was craving some Indian food, and I wanted to try a beef recipe. I don’t know about you, but everyone I know here uses a pressure cooker to stew beef, and I was scared that I’ll end up with tough chewy meat. The result wasn’t bad at all.

It was not as tender as when cooked in a pressure cooker of course, but was fine for both me and my sister.

I got the recipe again from my favorite Indian cookbook, Shehzad Husain’s “What’s Cooking Indian” and adapted it a little bit. I served it with saffron rice, but it also works with Indian Pulao Rice.

Beware; this recipe is hot, especially when compared to all the Indian recipes that I shared before (Potato and Garbanzo Curry Recipe, Indian Shrimp Curry Recipe…) and that fall under spicy rather than under hot.


Indian Beef Cooked in Whole Spices

Serves 4


  • 3 tbsp Vegetable oil
  • 500 g round beef, cut into cubes
  • 2/3 cup yogurt
  • 3 finely chopped small onions
  • 1 tbsp. shredded ginger
  • 4 shredded garlic cloves
  • 2 cinnamon sticks
  • 3 green cardamoms
  • 3 cloves
  • 4 black peppercorns
  • 6 dried red chilis
  • 3 chopped fresh green chilis
  • 2 1/2 cups water
  • Fresh cilantro leaves



  1. Heat the oil in a deep pan. Fry in the onions until brown. Reduce the heat and add garlic, ginger, cloves, cinnamon sticks, cardamoms, peppercorns and dried chilis. Stir-fry for 5 minutes.
  2. In a bowl, beat the yogurt with a fork, add to the pan and stir. Add the meat and 2 of the green chilis and stir-fry for 5 more minutes.
  3. Gradually add the water, stirring well. Cover and cook for an hour, until meat is tender.
  4. Garnish with the remaining chilis and cilantro leaves and serve.

Chicken Nashif Recipe

Chicken Nashif picture

A delicious Bahraini stew!

When I first started working in a food website which target audience was in the Gulf, I started discovering the Gulf cuisine. Until then, Kabsa was the only dish I had heard of.

In fact, despite how close is Lebanon to the Gulf countries, and despite the huge numbers of expats residing there, you rarely see a Lebanese asking for or trying to cook a Khaliji dish.

Restaurants serving such dishes are also very rare, and they were initially targeting the Gulf tourists that were numerous in Lebanon at a certain time. Few have managed to stay open until now.

The first Khaliji dish I ever cooked was “Threed lahem”: a stew consisting of cubed meat and large chunks of vegetables, all cooked in tomato sauce. Once done, the sauce is poured over bread loaves, before adding the meat and veggies. I fell in love with this dish, and I’ve prepared it many times since then. I promise I’ll share the recipe one day.

Today, I decided to try a new recipe from a cookbook that’s been lying on my shelves for some time now: “Asayel khalijiyya” for Hala Obeid – أصايل خليجية.

A simple recipe drew my attention: chicken nashif. I was avoiding rice dishes as I am now trying to get back to diet. It’s a stew prepared with chicken and potato pieces that are cooked in tomato sauce. What makes it special is the cilantro that is added to the sauce.

One of the things that you should know about the Gulf cuisine is that dishes are somehow similar between the different countries. They usually differ in their names or in the mixture of spices used. And since the book did not mention the origin of the dish, I did a small online research. It looked like this dish originated in Bahrain. Perfect, I had a Bahraini spice mixture that I received last year as a gift, and I was dying to try it!

I did a very few changes to the initial recipe: I used more potatoes, added canned tomatoes as I believe they get you a richer sauce, and discarded the skin once the chicken was ready. And believe me, this was one of the most delicious chicken dishes I ever tried. Let’s check the recipe together!


Chicken Nashif Recipe

Serves 4


  • 2 tbsp vegetable oil
  • 2 medium chopped onions
  • 1 tsp Bahraini mixed spices
  • 1 tsp curcuma
  • 1 tsp red hot chili powder
  • 1 chopped tomato
  • 400 g canned chopped tomatoes
  • 1 whole chicken, cut into 8 pieces
  • 1 cup chopped cilantro
  • 2 tbsp tomato paste
  • 3 medium potatoes, peeled and cut into medium cubes
  • Salt to taste
  • 1/2 cup water



  1. Heat the oil in a large saucepan. Fry in the onions with the mixed spices, the curcuma and the chili powder, until soft. Add the chopped tomatoes (both fresh and canned) and cook for 10 minutes on low heat.
  2. Add the chicken pieces along with the cilantro, the potatoes and the tomato paste. Toss the ingredients well to coat the chicken and potatoes with the sauce. Cover and cook for 40 minutes, stirring from time to time.
  3. Add the water and salt. Cook for 15 minutes. Discard the skin (optional) and serve hot.

So what do you think about this recipe? Would you try it? Are you a fan of Gulf food?

Tomato Chicken Stew Recipe

Spanish chicken picture

A delicious stew. Perfect for wintertime.

This recipe is dear to me.

When I was 16 or 17, I was visiting my aunt when I saw a cookbook of Chef Ramzi Choureiry.

I remember I copied around 10 unconventional recipes and decided I wanted to try them. Among these recipes were some Chinese ones – I had tried Chinese for the first time few weeks ago – and this chicken recipe.

The first time I tried it, it was a hit. Even my dad, who’s somehow traditional when it comes to food, loved it. He said it reminded him of the Poulet Basquaise he used to have in France.

I think I made some changes to the original recipe that I lost – removed the hot dogs, replaced the canned mushrooms with fresh ones, more veggies, less chicken… But it still tastes as good.

Here’s how I made it this week!


Tomato Chicken Stew Recipe

Serves 6


  • 2 tbsp. canola oil
  • 1 chopped onion
  • 3 chopped garlic cloves
  • 2 sliced medium green red bell peppers
  • 2 chopped leeks
  • 3 chopped celery stalks
  • 3 carrots cut into circles
  • 12 sliced fresh mushrooms
  • 800 g canned crushed tomatoes
  • 700 g boneless chicken breasts cut into cubes
  • 1 cup canned corn
  • 2/3 cup flour
  • 5 cups chicken stock
  • Salt and black pepper to taste



  1. Heat oil in a pot on medium fire and fry in the onions until tender. Add the garlic and fry for 3 minutes then add the bell peppers, leeks, celery and carrots. Cook for 10 minutes then add the mushrooms and tomatoes cook for 5 more minutes.
  2. Add the chicken and cook, stirring from time to time, until all chicken cubes turn white. Add the corn and cook for a further 5 minutes. Sprinkle with the flour and stir to coat the ingredients well then add the chicken stock and cook until chicken is done. Season the dish with salt and pepper according to your taste.
  3. Serve hot with white rice.

Creamy Moules Marinieres Recipe

Creamy moules marinieres picture

Next time, I am trying them with roquefort cheese

If you’re living in Lebanon, you might have noticed that mussels are now less expensive than they were few years ago. You can get 2 kg of mussels for 11-13$ when on promotion – with shells of course! But they’re still not available all year long in regular supermarkets – the fresh ones of course– and that’s a shame!

My dad is a big fan of mussels, and especially, moules marinieres that he used to have in France, so he was my guest for today’s lunch.

I strongly believe that you need to use good quality wine for cooking. The best tip I ever read was “there’s nothing called cooking wine!”.

Today’s mussels were exceptional. I used a French Sauvignon. It was dry and not too strong, just what I needed. Too bad I don’t remember the brand name.

Adding a little cream only also helped. My dad is not a big fan of cream so I only added 2 tbsp. It turned out great.

Some people might add a couple of garlic cloves or some sprigs of thyme to this dish, and it’ll be delicious as well.

Let’s check this month’s second mussels’ recipe after last week’s pasta with mussels in tomato sauce! What about you prepare it for Christmas this year?


Creamy Moules Marinieres Recipe

Serves 3 – 4


  • 2 kg mussels, cleaned
  • 1 cup white wine
  • 2 tbsp cooking cream
  • 1/2 cup chopped parsley
  • 2 bay leaves
  • Salt flakes to taste
  • 1 tbsp butter
  • 2 small chopped onions


  1. Melt butter in a pot and add the onions and bay leaves. Stir until soft. Add the mussels, white wine, cream, parsley and salt flakes.
  2. Cover the pot and let the mussels cook for around 10 minutes. Give the pot a good shake from time to time.
  3. Serve hot with crusty bread.

Pasta with Mussels in Tomato Sauce Recipe

Pasta with mussels and tomato sauce picture


I am a big fan of mussels, and it’s rare to get fresh mussels in Lebanon. Plus, they’re usually sold in big punnets (1 or 2 kg), so it’s not something you can buy when you’re cooking for yourself only.

Last weekend, I spotted some shelled mussels in Carrefour: a small decent portion of 100 g (Around 7,000 LBP). I couldn’t but get them of course, and once home, I started thinking of what I could do with them.

In the end, I decided I wanted to cook them with pasta and tomato sauce. I did some research, combined some recipes, checked what I had in my fridge (of course!) and came up with the following recipe! It was delicious and so easy to prepare. I think it’s perfect for a friends gathering, a romantic dinner or a quick weekend lunch.

It will work with shrimps as well, calamari, scallops or seafood mix. Let’s check it out!


Pasta with Mussels in Tomato Sauce Recipe

Serves 2


  • 200 g spaghetti

To cook the mussels:

  • 1 tbsp olive oil
  • 100 g shelled fresh mussels
  • 1 tsp dried parsley
  • 1/2 tsp red pepper flakes
  • 1 garlic clove cut in2 lengthwise
  • Sea salt flakes
  • Freshly ground black pepper
  • 100 ml white wine

To prepare the tomato sauce:

  • 1 tbsp olive oil
  • 1 small chopped onion
  • 2 small chopped garlic cloves
  • 1/2 tsp red pepper flakes
  • 1 can chopped tomatoes
  • 1 sprig thyme
  • Sea salt flakes
  • Freshly ground black pepper



  1. Start by preparing the tomato sauce: heat oil in a pan on low heat and add the onions, garlic, thyme and red pepper flakes. Cook on very low heat for 10 minutes. Onions and garlic shouldn’t brown. Add the chopped tomatoes and cook on medium heat until mixture starts to boil. Season with salt and pepper. Reduce heat and simmer.
  2. Meanwhile, cook the spaghetti according to package instructions. Drain and set aside.
  3. Prepare the mussels: heat oil in a pan on low heat and add garlic, parsley and red pepper flakes. Cook on very low heat until flagrant. Increase the heat a little bit, add mussels and cook for 30 seconds, then add white wine and cook for 5 minutes, stirring from time to time. Season with salt and pepper.
  4. Remove mussels and add the liquid from the pan to the tomato sauce. Cook for another 5 minutes. Serve immediately.