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Rabeb-Cuisine

I'm a tunisian, new yorker, work as a CT, MRI technologist and have passion for cooking!

11/01/2026

128M+ views later, this homemade Ferrero Rocher hits every time 🍫 crunch, hazelnut, chocolate perfection.

10/28/2026

I'm craving this again.

10/27/2026

Slow-Roasted Sheet Pan Lamb & Veggies 🥩🥔🧄

The ultimate, melt-in-your-mouth slow-roasted lamb bake! Tender lamb, roasted veggies, and a rich, spiced tomato sauce cooked low and slow.

Ingredients

Base:

2 lbs (900g) Lamb meat, cut into bite-sized cubes

3-4 medium Potatoes, cubed

1 large Yellow bell pepper, sliced

1 cup Cherry tomatoes

1 large Onion, quartered (or pearl onions)

8-10 cloves Garlic, whole

1 lemon, sliced

Fresh rosemary sprigs

Sauce / Marinate:

1/4 cup Olive oil

2 tbsp Butter, melted

2 tbsp Tomato paste

1 tsp Salt

1 tsp Black pepper

1 tsp Paprika

1 tsp Ground caraway

1 tsp Turmeric

1 cup Warm water

Instructions

Prep the Tray: Line a baking sheet with parchment paper. Add lamb, potatoes, bell peppers, cherry tomatoes, onions, and garlic. Top with lemon slices and fresh rosemary.

Make Sauce: In a bowl, whisk olive oil, melted butter, tomato paste, spices, and water until smooth.

Coat: Pour sauce evenly over the meat and vegetables, tossing lightly to coat.

Cover & Roast: Cover tightly with a layer of parchment paper, followed by aluminum foil. Bake at 375°F (190°C) for 1 hour 45 minutes to 2 hours until the lamb is tender.

Serve: Load into crusty bread or serve over warm rice! 🥖🔥

10/25/2026

Craving this again.

10/23/2026

Crispy Hot Honey Fried Chicken Sandwich 🍔🔥
.

10/21/2026

Name a better combo than Butter Chicken and Cheese Naan... I'll wait. 👇
.

10/19/2026

I loved those.

10/17/2026

Roasted Vegetable & Squash Soup with Sourdough Grilled Cheese 🥣✨

Ingredients:

Veggies: 1 butternut squash, 1 red bell pepper, 2 carrots, 1 cup cherry tomatoes, 1 red onion, 2 garlic heads

Spices: 1 tsp salt, ½ tsp black pepper, 1 tsp paprika, ½ tsp turmeric, ¼ tsp cayenne pepper

Liquids: 3 tbsp olive oil, 1 cup bone broth, 1 cup heavy cream

Sandwich: Sourdough bread, butter, sliced & shredded cheese

Garnish: Heavy cream, olive oil, chopped parsley

Instructions:

Roast: Halve squash and pepper. Place all veggies on a sheet pan, drizzle with olive oil, sprinkle with spices, and roast at 400°F (200°C) for 40 mins until tender.

Blend: Scoop squash flesh and squeeze garlic out of skins. Blend all roasted veggies with bone broth and heavy cream until silky smooth.

Toast: Butter sourdough, stack with cheeses, and grill on medium heat until golden and melty.

Serve: Bowl up the soup, top with a swirl of cream, olive oil, and fresh parsley, and dip!

10/17/2026

Soo tasty

Address

New York, NY

Telephone

+13475530266

Website

facebook.com

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