Spinach and Feta Fatayer: amazing with coffee !

What really knocks me out is a book that, when you’re all done reading it, you wish the author that wrote it was a terrific friend of yours and you could call him up on the phone whenever you felt like it. That doesn’t happen much, though.

J.D. Salinger, The Catcher in the Rye

I love spinach fatayer: they are simple to make, amazing in taste. They serve great as an appetizer or as a snack with coffee or with soup!

Dough ingredients:
– 1 cup (1 cup=250ml) wheat flour
– 1/4 cup water
– 3 tbsp olive oil
– 1/2 tsp salt

Filling ingredients:
– 90g fresh chopped baby spinach
– 90g Feta cheese
– 1/3 cup chopped walnuts
– 1 tbsp lemon juice
– 2 tsp olive oil
– 1/2 tsp salt
– 1/4 tsp pepper

1 Preheat the oven to 220C
2 Filling: combine all filling ingredients and mix well with the hands
3 Dough: combine all dough ingredients in a bowl: knead the dough
4 Divide dough into 8 equal pieces and form a ball out of each of them
5 Roll out each ball into a 8-10cm diameter circle: put 1 tsp filling in the centre of each circle
6 Lift up ends of each circle to the centre to form Fatayers with your fingers
7 Put the Fatayers on the baking paper (sprinkle with Provence herbs or pepper or a little of olive oil): bake for 18 minutes at 220C
8 Serve with a cup of black coffee or black tea !

Chicken Nuggets with Red Bell Pepper and Pineapple !

Pour vivre heureux, vivons cachés

Jean Pierre Claris de Florian

Chicken nuggets ingredients:
– 350g chicken breast
– 2 red bell peppers
– 200g canned pineapple (weight without juice)
– 2 eggs for batter
– 1 tsp chilli 🌶 pepper powder for batter
– 1/2 tsp salt for batter
– sunflower oil for frying

Pineapples-red bell pepper sauce
– 3-4 tbsp all-purpose flour for batter
– 1 tbsp liquid honey for the sauce
– pineapple juice from the can with pineapples for the sauce
– 3 garlic clothes


1 Chop chicken breast in 1.5 cm cubes
2 Combine and mix well eggs, salt, chilli pepper powder in 1 plate and put flour in another plate for dipping
3 Preheat two skillets (skillet 1 for chicken nuggets, skillet 2 for the sauce) and add some sunflower oil
4 Dip each chicken breast piece once in eggs mixture, once in flour, again in eggs mixture, again in flour – transfer to skillet 1 and fry for 4-5 minutes until golden
5 Fry red bell pepper stripes and pineapple pieces in skillet 2 for 4-5 minutes
6 Transfer chicken nuggets to red bell peppers and pineapples, add pineapple juice and cook for 6-7 minutes
7 Add chopped garlic and honey: cook for another 2 minutes
8 Serve with chopped dill or parsley!

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