Recipes Tagged ‘onion’

pepperoni pizza

Friday, March 26th, 2010 | 2 Comments

preparation: 1 hr | baking: 22 min | difficulty:

© 2010 Tony El Batal

dedication: For my lovely mother who I will miss so much since I am immigrating to Montreal in 2 weeks. LOVE YOU (K)

serving portion: 6 persons / 2 large trays


pizza dough

  • 1kg flour

  • 500 ml warm water

  • 1 Tbsp yeast

  • 1/2 tsp salt

  • 1/2 tsp sugar

basic sauce

  • 4 fresh diced tomatoes

  • 3 Tbsp olive oil

  • 1 large onion, finely chopped

  • 1 tbsp, tomato paste

  • 200g ham

  • 1 Tbsp flour

  • 1 Tbsp mustard

  • 1 Tbsp thyme

pizza topping

  • fresh mushrooms; sliced

  • green bell pepper; sliced

  • yellow bell pepper; sliced

  • 200g pepperoni; sliced

  • 500g mix shredded cheese

preparing pizza dough

  1. In a large bowl; Add flour, salt, sugar and yeast all together; pour slowly the warm water (around 40°C) above the mixture and knead by hand. If the dough seems wet, sprinkle more flour. Let sit in a warm place until it doubles in size, about 1 hour; Then knead the dough again and divide it into two balls and let it rest for another 30 min.

  2. Preheat the oven to 230°C for at least 30 minutes.

  3. Flatten the first ball with your hands on a slightly floured surface; Start stretching the dough with your fingers; Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter 25 cm; Add to the tray; Repeat the same procedure for the second ball.

  4. Baking both crust about 10 min; then pierce the dough so it doesn’t raise too much.


  1. Heat two Tbsp of olive oil in a saucepan and fry the onions until translucent; Add diced tomatoes, ham and tomato paste; Bring to a boil.

  2. Mix 1 Tbsp of flour with a 1/2 cup of room temperature water then pour over the mixture to thicken; Remove from heat; Add mustard, thyme and 1 Tbsp olive oil.

  3. Once the crust is ready pour 1/2 of the basic sauce, bell peppers, mushrooms, pepperoni and cheese; Bake the pizza for 10 min; Place the pizza tray on the upper shelf for 2 min or until the cheese is golden.


  • Ibtissam Tohmé (mamina)

carrot soup

Thursday, March 4th, 2010 | No Comments

preparation: 15min | cooking: 30min | difficulty:

© 2010 Tony El Batal

serving portion: 5 persons


  • 500g carrots

  • 1 Tbsp sesame oil

  • 2 garlic cloves, crushed

  • 1 large onion, chopped

  • 1 L vegetable stock

  • juice of 1/2 a lemon

  • salt to taste


  1. Wash the carrots then peel and slice them into circular disks.

  2. Heat the sesame oil in a large saucepan over medium heat and cook garlic and onions until translucent; Add the stock and carrots and bring to a boil; Lower the heat and simmer for 30 minutes or until the carrots are tender.

  3. Puree the mixture with a hand blender then pour the lemon juice and salt to taste.

  4. Garnish with poppy seeds or with a drizzle of sesame oil.


  1. Serve with french bread.

beef stroganoff

Tuesday, December 15th, 2009 | No Comments

preparation: 10min | cooking: 20min | difficulty:


© 2010 Tony El Batal

serving portion: 4 persons


  • 800g beef fillet, cut julienne (long thin strips)

  • 1 medium onion, sliced

  • 250g sliced fresh mushrooms

  • 1 cup beef broth

  • 1 Tbsp all purpose flour

  • salt and pepper

  • 1/2 cup heavy cream

  • cooked rice

  • mozzarella cheese

  • 1 cup water for water bath


  1. Melt butter in skillet. Add onion until wilt then add mushrooms.

  2. Cook the beef 2 minutes on high-heat.

  3. Reduce heat to medium and stir in broth, bring to a boil.

  4. Add cream, season with salt and black pepper.

  5. Mix tbsp of flour with room temperature water, and sieve on the mixture, until sauce thickens.

  6. Next, mix rice with mozzarella cheese and place at the bottom of a small pot then place the stroganoff mixture above; repeat the same procedure for the other 3 pots.

  7. Preheat the oven at 120 degree C; Bring large pan; add water then the pots and place in oven for 10min so the mozzarella melts.


  • Ibtissam Tohmé (mamina)