Recipes Tagged ‘black pepper’

stuffed vine leaves

Friday, May 14th, 2010 | 1 Comment

Fasting of à la Julia is over; almost forty days have passed since migrating to Canada. Well, just to point out the influence of the Lebanese Diasporas in Montreal, here’s a dish that literally is everywhere being sold in supermarkets, food courts,  fancy restaurants. The vegetarian version can also be found in cans (which is called the Greek dolmades)

preparation: 1 hr | cooking: 45 min | difficulty:

© 2010 Tony El Batal

© 2010 Tony El Batal

serving portion: 4 persons


  • 500g fresh vine leaves

  • 500g lamb cutlets

  • 160 gr washed rice

  • 300 gr minced meat

  • 1 tsp 7 spices

  • 1/2 tsp black pepper

  • 1/2 cup lemon juice

  • 35gr salt

  • 600 gr water


  1. Place the cutlet ribs in the bottom of a deep cooking pan.

  2. To prepare the stuffing, mix together in a bowl the meat, washed rice, 7 spices and black pepper.

  3. Add the leaves to boiling water in batches until leaves are tender.

  4. For the stuffing technique please check the below illustrations.

  5. Once you are done with the stuffing, cover the vine leaves with water; Cook on high heat for 15min add the lemon, then lower the heat and simmer for 30min or till the vine leaves are well cooked.



  1. Best served with natural yoghourt.

penne a la carbonara

Monday, January 4th, 2010 | 9 Comments

preparation: 10min | cooking: 10min | difficulty:

© 2010 Tony El Batal

serving portion: 3 persons


  • 375g penne

  • 100g shredded parmesan cheese

  • 1 large onion, finely chopped

  • 12 thin bacon

  • 2 cloves garlic, crushed

  • 3 eggs, beaten lightly

  • 180ml heavy cream

  • 300g chicken breast, cut into cubes

  • freshly ground black pepper


  1. Heat a large frying pan, add oil and cook bacon, keep stirring until crisp, drain on absorbent paper.

  2. Add 1 tbsp of oil in the same frying pan, add onions and garlic, stir until soft. Then add chicken, cook until brown and cooked through.

  3. Cook penne in a large sauce pan of boiling salted water, uncovered, until just tender (al dente), drain.

  4. Return half the bacon to the sauce pan with combined chicken, eggs, cream, pasta and half the cheese. Toss gently over low heat until pasta is coated with sauce.

  5. Serve pasta topped with remaining bacon, remaining cheese and pepper.


  1. The original carbonara recipe does not contain chicken.