Meet Cynthia.

Welcome to Thyme To, a Lebanese cooking blog featuring recipes that are easy to produce and enjoy. Cynthia has a passion for growing her own vegetables, providing amazing food and hospitality, and bringing different flavors and spices into her Lebanese and Armenian dishes. 

Chicken Bastilla

Chicken Bastilla


! Large Chicken cut into pieces king and fat removed

2 large sweet onions chopped

1 Tbsp of minced Ginger

2 Teaspoon Salt

11/2 teaspoon white pepper

1 teaspoon black pepper

1 teaspoon Turmeric

1 teaspoon Saffron thread

2 - 3 sticks cinnamon

1/4 cup melted butter

1/4 cup olive oil + more for frying

Egg Stuffing: 8 large eggs Beaten and 1/4 cup chopped cilantro

Almond topping: 2 cups slivered almonds,

1/2 cup powdered sugar

2 Tbsp orange blossom water

1 Tbsp butter


Mix Chicken with the chopped onions , spices , butter and oil in a heavy bottom pot, cover and cook over medium to high heat stirring occasionally for about 1 hour or until the chicken is tender and falls off the bone. Do not add any water or let the chicken burn.

Transfer the chicken to a dish , and reduce the remaining liquid until most of the liquid has evaporated and all that remains is the onions.

Pick the chicken off the bone, add it 1/2 of the onion mixture , cover and set it aside.

the remaining half of the onions add cilantro ad simmer for 1 to 2 minutes, add the beaten eggs and cook as an scrambled egg dish. Add this to the chicken top with the almond mixture and Serve on round pieces of Pita Bread




Thyme to... Travel! Armenia

Thyme to... Travel! Armenia