** rose water coconut cheesecake **

Cheesecakes are almost everyone’s favorite.. well ya most of us. I know others are more into chocolate but you can’t deny that there is a small atom of love for cheesecake deep down in your heart ;)

Preparing that heavenly colored cheesecake with the ATYAB TABKHA (yummy dish) crew was superb… Best part was trying it… did we like it? Not bad, but it definitely needed about a full night in the fridge before we actually got down to try it..



….. gorgeous eh ;)

Here you go for the recipe… Remember, any flavor you prefer when preparing a cheesecake, go for it. It’s not so hard after all, we have to get a little adventurous sometimes :D


* for the Crust:

- 250 grams of crushed biscuits of your choice

- 100 grams of butter at room temperature


- 50 grams of pink wafers

- 100 grams of butter at room temperature

* for the cheese filling:

- 200 grams mascarpone cheese

- 300 grams of cream cheese

- 200 ml of coconut milk

- 2 eggs

- 70 grams of coconut shreds more for topping

- 1 tbsp of rose water

- 1 tbsp of pure vanilla extract

- 2 drops of pink food coloring or red it will give the same color


1- preheat your oven at 170 deg C. in a food processor, add the crushed biscuits and butter. when they are well incorporated, press them down on your cheesecake mold size about 23 cm and set aside in the fridge until you prepare the filling.

2- beat the cheeses together. add the milk. beat each egg at a time. add the rose water, coconut shred, vanilla extract, and food coloring. mix just until everything is well incorporated

3- place the filling over the crust.

4- bake for 45 mins. when the cake is ready, turn off the oven and keep it in for 1 hr.

5- after that, place your cheesecake in the fridge for at least a full night, trust me this step is super essential!

6- when serving cold, design the top with shredded coconuts or edible flowers.



** Homemade Pancakes **

Good Morning!!!!

Who’s up for some pancakes? Quick and easy breakfast, some chocolate spread and your day is good to go… :D It was fun as always to prepare them, and best part when I set to spread the chocolate for the crew, they were instantly eaten! I love seeing my goodies eaten on the spot so successful :D




- 1 tbsp of baking powder

- 1 tbsp of sugar

- 2 eggs

- 30 grams of melted butter

- 300 ml of milk

- 1 1/2 cups of flour

- extra butter for the pan


1- in a bowl, mix the baking powder, flour, and sugar

2- in a different bowl, whisk the eggs with a fork

3- add the milk and eggs to the flour mix and whisk

4- mix until all of the ingredients are well incorporated

5- heat the pan and melt some butter. add 1/4 of a cup of the mix

6- when the top side starts to bubble, flip to the other

7- stack the pancakes

8- serve with chocolate spread or honey or maple syrup or jam or fresh fruits

Watch me prepare it with ATYAB TABKHA


** Olive Bread with Sun-dried Tomatoes **

Who amongst us loves to just get to a restaurant and finish the basket of loaves and bread sticks ??? Any of you ask for another one ;) … well here’s a simple recipe I tried with Atyab Tabkha (the yummy dish), it was simple and just divine. I promised you my recipes were easy and easy they shall remain :D

olive bread

Below is my video and for those of you who want the English version, find the recipe below



- 4 cups of whole wheat flour

- 1 1/3 tsp of dry yeast

- dash of salt

- 1 tsp of garlic powder

- 2 tsp oregano

- 1 1/3 cups of warm water

- 3 tbsp of olive oil

- 85 grams of sun-dried tomatoes

- 1/2 cup of olives (pit removed and chopped)

- vegetable spray oil for the muffin pans


1- in a large bowl, add the flour, yeast, salt, garlic powder, and oregano.

2- add the water and oil and beat with the dough hook until the ingredients are well incorporated. if the dough is sticky feel free to add a bit more of flour, until the dough is no longer sticky.

3- knead the dough with your hands.

4- place the dough in a bowl with oil and cover for 30 mins.

5- add the tomatoes and olives and knead with your hands. if they fall off, don’t worry you can just stick em back in

6- spray your muffin molds with vegetable oil. cut pieces of the dough, roll them, and add the pieces in the muffin mold.

7- set the molds aside for about 1 hr and cover.

8- preheat  your oven at 180 deg C and bake for about 15-18 mins until the bread is golden.

9- serve in a basket to keep them fresh.

10- don’t forget the butter and balsamic vinegar with olive oil.


** Chicken Liver with Pomegranate Molasses **


One of the most famous Lebanese appetizers is chicken liver and pomegranate molasses. I myself can have the entire plate and still want more. The salty/sour taste is just perfect for my buds. Garnished with some coriander and pomegranate seeds, the presentation is just beautiful. Watch me prepare it, and for the English version, find the recipe below the video :)

Don’t forget to Subscribe to DUNIATI on YouTube for more videos on food, workouts, make-up, hair, and more …

also for more recipes follow my profile on ATYAB TABKHA (Arabic Recipes) .. Do not hesitate to ask for the translated recipes :D



- 500 grams of chicken liver

- 4 tbsp of pomegranate molasses

- 6 cloves of garlic thinly sliced

- 2 tbsp of butter

- 2 tbsp of olive oil

- salt and pepper to taste

- 2 tsp of sugar

For Presentation: 

- handful of chopped coriander or parsley

- handful of pomegranate seed, preferably sour



1- in a pan, heat the oil and add the liver. stir until all the sides have browned – 10 mins.

2- remove the liver and set aside on a plate

3- in the same pan, melt the butter and add the garlic for about 30 seconds

4- add the liver back to the pan, mix the ingredients and add the molasses and sugar, stir all on low heat for about a min

5- season with salt and pepper to taste

6- garnish with coriander and pomegranate seeds

7- serve hot


** Strawberry Tart with Almond Crust **

What do you do with fresh strawberries? What better than a beautiful Tart with a soft pastry cream that you will just eat with your fingers.



The crust is just perfect and I totally advice you to try it. Don’t forget to Subscribe to DUNIATI on YouTube :)

Here’s my video.. for the English version find the recipe below

For the Crust:

- 1 1/2 cups of flour

- 1 cup of almond powder, you can even substitute with hazelnut powder

-  1/2 a cup of powder sugar

- dash of salt

- 100 grams of cold butter cubes

- 1 eggs

- 1 tsp of pure vanilla extract


1- Add the flour, almond powder, sugar, salt, and butter in  your food processor. Mix the ingredients. While they are mixing, add the egg and vanilla extract.

2- In your tart mold, spray some vegetable oil and add some parchment paper. Spread the dough onto the mold and freeze for about 20 mins or refrigerate for 1-2 hrs.

3- Preheat the oven at 180 deg C. Take the dough and poke with a fork. In an aluminum foil, add some dry beans. Bake the dough for 15 mins, remove the beans, and bake for another 5 mins. The sides will be golden. Let it cool while you prepare the cream.

For the Cream:

- 4 egg yolks room temperature

- 2 cups of milk

- 1/3 cup of corn flour/startch

- 1 cup sugar

- 30 grams of butter

- 1 tsp pure vanilla extract


1- In a pot on medium low heat, boil the milk. Keep stirring to avoid burning.

2- In the meantime, beat the sugar and yolks very fast until you get a whitish color. Beat in the corn flour. When the milk boils, add a bit into the yolk and mix very fast to avoid them from curdling. Add the egg mix back into the milk and mix for about 2 mins. The creme will thicken. Remove from heat and transfer them into a bowl. Add the butter and the vanilla extract and mix them. When the cream cools, add it to the crust and assemble with some fresh strawberries.


** Egyptian Falafel – Taamiyah **

Falafels are just superb…. Yummy, crunchy, soft beans– deep fried or oven cooked, is just right! Another tested recipe for you with Atyab Tabkha!!!




English Recipe:


- 2 cups of dry beans {soaked a night before and pat dry}

- 3 green onions roughly chopped

- 1 bunch parsley chopped

- 1 bunch coriander chopped

- 4 crushed garlic cloves

- 1 tsp of cumin

- 1 tsp dry coriander

- 1 tsp salt

- 1 tsp baking soda

- 4-5 cups of vegetable oil for deep frying


1- In your food processor add all the ingredients and mix well. Make sure to stop every now and then to scrape down the sides and continue mixing. You should get a green pasty texture.

2- Heat the oil.

3- Shape the mix into falafels and throw them into the hot oil. They need around 5-8 mins. Let them sit on a paper towel for about 5 mins before serving.

4- Enjoy hot with some tahini sauce and some pickles.



** homemade JUICY burgers **

My love for burgers continues…. I mean come on who doesn’t love them ;)


About a while back I had to prepare homemade burgers and my God did we devour them… with a slice of melted cheese, and my life lit in different colors. Check me out with Atyab Tabkha, but don’t worry for those of  you who want the English recipe find it below ;)


What you will need to yeild 4-6 burgers :

- 500 grams of minced meat — if you can double mince it go for it (beef)

- 3 tbsp of chopped parsley

- 1 chopped onion

- 1 tbsp of dijon mustard

- 1 egg

- 1 tbsp of olive oil

- salt and pepper to taste

- 1 cup of bread crumbs

To serve: 

- Cheddar cheese slices

- One small iceberg lettuce shredded with 4 tbsp of mayonnaise

- burger buns — toasted in a pan with melted butter

- slices of purple onions

- slice of tomatoes

– Preparation:

1-  bring a bowl and mix all the ingredients together, use your hands.

2- make 4 – 6 beef patties, however you like them thick. Fry the patties with vegetable oi. When the patties are done, add a slice of cheese and then put the patty on the prepared bun.

3- add a tomato, onion, and the lettuce.

4- DIG IN!