This morning, I spent a few hours staring at my laptop, agonising over the choice of recipe that should appear “first” on my blog. Surely it should be one of my best? Or at least one of my favourites? Or maybe one that has a really special story attached to it? Should there be a hierarchy in the order? etc, etc… until I got myself so confused, that I briefly considered cancelling the blog altogether and calling it quits before I even start!

That was my old super-organised, methodical, perfectionist self, pushing herself in the foreground, trying to take control and run the stage, her way, from the very word go. “If its going to be done at all, then leave to me, I know what I’m doing” attitude!

Remind me again what is the reason for starting this blog?

One step at a time, feeling better, healing, little victories, little joys, what feels good, what comes from the heart …

Last week we were in the village of Melanes, helping friends harvest their olives for oil. It was a perfect day; sunny, warm, and great for being out in nature enjoying the fresh air.

But me being me, and knowing what a back-breaking job olive picking can be, I volunteered instead to cook lunch. And dinner. For all eight of us!!!

Stupid me you might think, only between cooking or picking olives, it was a no-brainer choice for me!

For lunch I served a Cheese & Basterma pie, and a great big green salad for the hungry troops

This is a never fail Greek style cheese pie, but since I had beautiful Egyptian Basterma in my freezer, I decided to add the Egyptian touch and turn it into an Egyptian style cheese pie.

It was super delicious!

The detailed recipe that follows is for my cousin Soha, who’s been asking me for the recipe for a few years now. Sorry it took so long Soha, but here it finally is:

Cheese & Basterma Pie!