Pistachio Truffles {Recipe}

My daughter created this pistachio truffle tutorial to share today as I’ve been out of town taking care of family.  She took all the photos and told me the steps to share with you.


She choose to use pistachio as her nut because we consume a lot of it at home. I grew up on it and use it quite a bit in my desserts, including our BaklaWa Pops {Recipe}. Pistachios are a tree nut that love the desert temperatures and are commonly found in the Middle East.  According to Wikipedia

Archaeology shows that pistachio seeds were a common food as early as 6750 BC. Pliny the Elder writes in his Natural History that pistacia, “well known among us”, was one of the trees unique to Syria, and that the seed was introduced into Italy by the Roman Proconsul in Syria, Lucius Vitellius the Elder (in office in 35 AD).


Pistachios are very good for you, providing a rich source of protein, dietary fiber, minerals and over 9 vitamins. They travel well since they come in their own shell and China consumes 80,000 tons, more than any other country on earth.



1 Cup pistachios
4 Ounces chocolate chips
1 Tablespoon butter
1/2 Cup coco powder
2 Tablespoons heavy cream
1/2 Teaspoons vanilla extract

She started by adding the heavy cream, vanilla and butter in a pan and mixing until everything melted.

She added the chocolate chips until they melted also.

Once everything is mixed, she transfered it to a glass bowl. She used a clear wrap to cover it and transferred it to freezer for 30 minutes to thicken. She took it out every 7-10 minutes to stir.

While her mixture was in the freezer, she shelled the pistachios.

After the mixture has hardened, she took it out of the freezer. She added coco powder on a flat plate and place everything within reach. She washed her hands, this is when the fun starts.   She grabbed about a teaspoon of the mixture and rolled it into a ball with a pistachio inside the center. She then rolled her pistachio ball in the coco powder and placed it on a clean plate.

Once her pistachio truffles were done, she added a few more shelled pistachios to her serving plate to enjoy. Because really, you can never have too many pistachios!

If you enjoyed this recipe, please visit A Crafty Arab on Pinterest to see more tutorials that teach about the Arab world.

ACraftyArab Pistachio Truffles




Moroccan Stew {Recipe}

ACraftyArab Moroccan Stew Recipe

This Moroccan Stew is my go to meal for fall.


I love the ease of making it and how it makes my house smell all day long as it’s cooking in the crock pot.



1 1/2 lbs lab stew meat cut into cubes
1 onion
1 celery stack
1 medium carrot
4 medium diced tomatoes
1 clove garlic
1 / 2 cup raisain
1 cup broth
2 tablespoons tomato paste
1/4 teaspoon tumeric
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)

ACraftyArab Moroccan Stew Recipe
Combine all ingredients in the slow cooker and set to 4-5 hours low or 8-10 hours low.



When cooking time is close to being done, make a side of couscous, or serve it with rice. I also like to have some pita bread on hand to scoop up the last few delicious bites left in the bowl.


Your Moroccan Stew should look like this, now it’s time to enjoy it with friends!

ACraftyArab Moroccan Stew Recipe


To see more Arab food recipes, visit

Egyptian Tomato and Chickpea Soup {Recipe}

Lebanese Lentil Soup {Recipe}

To see more Moroccan crafts visit

Moroccan Flag Candy Dish

To more Arab League crafts, visit A Crafty Arab on Pinterst.


Tabbouleh in the morning {Recipe}

Tabbouleh ( تبولة‎) is an Arab vegetarian side dish originally from the mountains of Lebanon and Syria.  The word from comes the Arabic word taabil, meaning seasoning.


It consists mainly of parsley, bulger and tomatoes, with mint, olive oil and lemon juice added for flavoring.

ACraftyArab Tabbouleh in the MorningTitle


From it’s origins, variations of tabbouleh can now be found around the world, in Turkey and the Dominican Republic, traveling with the Lebanese and Syrians that migrated. It is a popular dish at American potlucks, first appearing in the 1950s.  Nowadays, you are likely to find unusual additions added in, depending on the person’s personal taste.


In the late 1990s, there was a Tabbouleh Cook Off held at a local Seattle park.  I, unfortunately, was asked to be a judge.  I say unfortunately because it was one of the hardest decisions I’ve ever had to make.


They were all so tasty, but here’s what I learned from the Arab elder women who came to Cook Off their prized family recipe, it comes down to if you have time to make a great tabbouleh instead of an okay tabbouleh.  You have to chop your parsley very fine.  If you think it’s fine enough, chop it again.  You need time to chop and chop some more   No one should be able to pick a piece of parsley out of your salad and use it as a garnish.  It needs to be the size of the bulger to get that texture that a great tabbouleh is known for.


To start your side dish, place a cup of fine bulger in two cups water.

ACraftyArab Tabbouleh in the Morning4

You basically want the bulger to soak up the water while it sits for an hour.   After your hour is up, drain your water.  I also take fistfuls of the bulger to squeeze out extra water.


Next you’ll want to chop 3 medium tomatoes.  I like to start by cutting them into small cubes.

ACraftyArab Tabbouleh in the Morning1

Then I place them in my Tupperware Quick Chef to make them smaller. I don’t want them liquid, like Mexican salsa, just a bit more dainty.

ACraftyArab Tabbouleh in the Morning2

Set your tomatoes aside in a bowl.

Next remove the stalks from the parisly and place in the Quick Chef, but I churn it for much longer. Just when I think my arm is ready to fall off, I switch arms.  That’s the cool thing about the Quick Chef, it has a padded bottom that keeps it in place when I switch arms.

ACraftyArab Tabbouleh in the Morning6


Here’s the tip to really great tabbouleh: chop your parsley some more. Yup, I know I’ve said it till I’m blue in the face, but it’s important. I take it out of a chopper and chop it again.

ACraftyArab Tabbouleh in the Morning3

Combine  the parsley and tomatoes to the freshly squeezed bulger, with half a cup of chopped mint, half a cup olive oil,  a third of a cup of lemon juice and a pinch of salt/pepper to taste.  Place it all in the fridge for at least an hour.

ACraftyArab Tabbouleh in the Morning5


Add it as a side to any meat dish.  Or have it inside a sandwich with falafel.


Personally, I  like it best in the morning with a side of eggs and roasted red potatoes.  That’s the thing about great tabbouleh, when it’s good, it doesn’t matter when or what you eat with it.