Homemade Chicken Cannelloni 🌶


For tomato base:

1x finely chopped onion

1x green Chilli

1tsp crushes garlic paste

5 tbls grinded tomatoes

5 tbls tomato puree

1tsp Chilli powder

1 pinch turmeric powder

Dash of fresh cream

Salt and pepper to taste

For cannelloni filling:

1 Box cannelloni shells

2 tbls ghee

4 pieces chicken fillet

1tsp crushes garlic paste

1/2 cup sweetcorn

1x green Chilli

1/2 tsp dried parsley

1/2 tsp origanum

3 tbls mayonnaise

3 tbls sourcream

1 tsp smoked paprika

Salt and pepper to taste

For white sauce topping:

3 tbls flour

2 tbls ghee

2 cups milk

Salt and pepper to taste

Grated cheddar and Gouda cheese

Parsley and origanum to sprinkle ontop


1. Braise your onions in a pan with some oil until pink, add in your Chilli, garlic, tomato purée and paste. Boil for a few mins and then add in spices, cook for a further few minutes and then add in your cream and set aside.

2. Cook your chicken in ghee with the garlic, Chilli and spices, then shred it and put it back on the stove, add your sweet corn, mayonnaise and sour cream.

3. Add ghee to a pan, then add in your flour and mix till it’s a bubbly paste. Add in your milk and whisk until smooth. Add salt and pepper to taste.

4. To assemble place your tomato based to the bottom of a tray. Take the cannelloni shells and spoon in your chicken filling, then place them in a line 1cm apart in the tray.

5. Pour over the white sauce, and cover the tray with foil.

6. Bake for 45 mins or until pasta shell is cooked through, lastly sprinkle cheese over and top with with origanum and parsley. Bake for a further 5 minutes until cheese is melted and serve immediately.


Sabeha’s Kitchen™️


Spicy Jalapeño & Mash Pizza 🍕🌶

Spicy Jalapeño and Mash Pizza 🌶
Makes about 2 pizzas
For mash:

3 medium sized potatoes

Salt and pepper to taste

2 tablespoons butter

3 tablespoons sour cream

Drizzle of fresh cream 

Pinch of dried parsley 

Pinch of origanum

Pinch of potato spice 

Sliced red onion

Mozzarella and Gouda cheese to your liking 

Green pepper cubed

Red pepper cubed

Green chilies diced 

“Shisha” Jalapeño sauce

Finely chopped dhania 

1. Boil cubed potatoes in water till soft. Then drain, mash with a fork and add in all the ingredients (sour cream,fresh cream, salt pepper, butter, parsley, origanum, potato spice.)

2. Once smooth and well incorporated spread on any ready made pizza bases of your choose.

3. Put all toppings listed above, and bake in the oven for 10/15 minutes on 180degrees until cheese is nicely melted.
Ps: I prebake my pizza base in the oven for ten minutes prior to putting all ingredients just to make it extra crispy so it doesn’t get soggy with the mash.

Recipe from: Sabeha’s Kitchen™

Lobster in a cheese sauce 🌶🧀🦐

I recently made this dish and it was simply loved! I however, NEVER follow recipes so it’s taken me awhile to get around to typing one out for you guys. But nevertheless, here I am!

Hope you guys enjoy it 🤗 and please email me pictures on sabeharb@gmail.com if you do make anything from my blog and you could be featured on my Instagram page… @sabehaskitchen 


1 lobster- cleaned, head removed and the nitty gritty parts taken out. (You should be left with a clean soft flesh of the lobster and the shell to protect it)

For marinade:

1 tablespoon garlic

1 teaspoon salt

1 teaspoon black ground pepper

1 tablespoon lemon juice

2 green chillies finely diced

Blobs of butter

Pinch of parsley

Pinch of origanum

For cheese sauce:

2 tablespoons white flour

2 tablespoons ghee

350-500mls milk depending on the consistency you like your white sauce to be at

Salt and pepper to taste

1 cup mozzarella cheese

1 cup Gouda cheese 

For garnish:

A few lemon slices

Baby tomatoes halved

Some spring onion diced 


  1. Once your lobster is cleaned and prepped place it on a greased baking tray and brush the marinade ontop of the flesh of the lobster.
  2. Place it in the oven for 10 minutes to cook.
  3. In a pot, add your ghee.. once melted add in the flour and whisk, once it thickens and the lumps even out add in the milk and whisk till smooth.
  4. Add in your salt and pepper and continue to whisk until your desired consistency, (adding milk if need be).
  5. Lower the heat and add in the cheeses and whisk till smooth.
  6. Take your lobster out the oven and pour over the cheese sauce, garnish with the lemons, tomatoes and spring onion.
  7. Place it back in the oven to cook for another 8-10minutes.
  8. Take it out and serve immediately with savory rice or fries.

*Please note: timing of the lobster depends on the strength and heat of your oven it could be cooked for longer or shorter just use your discretion*

Happy cooking!

Sabeha’s Kitchen™

Banana & Pecan Muffins 🍌

Hi to all my fellow readers! So sorry that I have not updated my blog in months lols 😕 my daily routine and makeup job keeps me busy ALWAYS!

Anyways, here’s a yum & quick recipe to keep you going. I promise to upload recipes more often!😝


125g butter

2 eggs

1 cup sugar 

1tsp vanilla essence 

4 ripe bananas 

1tsp baking powder

2 cups flour

1tsp bicarb mixed in half a cup of boiling water.

Handful of chopped up pecan nuts

1. Cream the butter and sugar well.

2. Add the eggs (beat for 2 mins) then add vanilla essence and baking powder

3. Blend more then add mashed bananas

4. Fold in sifted flour, then add the bicarb mixture.

5. Once well incorporated, spray muffin pans with Spray ‘n’ Cook and place the muffin batter into the tin and sprinkle over chopped pecans.

6.Bake at 180degrees for about 20-30 minutes depending on your oven. 

7. Serve hot! It tastes it’s best!

Sabeha’s Kitchen ™

Spicy Chickpea salad 🌶🍅🍋

Ingredients:1 can of chickpeas (drained)
Half a red onion cubed

6 slices of cucumber cubed

Handful of cherry tomatoes halved

1 green Chilli finely chopped 

Three strips of red pepper cubed

Handful of dhania roughly chopped 

2 tablespoons lemon juice 

Pinch of red Chilli flakes 

Salt and pepper to taste

Add all the ingredients into a bowl, mix well and season to taste.

Cheesy Chicken Potato Croquettes 🧀🍗😍

I made these scrumptious croquettes from scratch yesterday, it didn’t take me more than an hour!

Makes about 18-20 croquette balls depending on the size.


4 medium sized potatoes cubed

2 pieces of chicken fillet

Half a cup of frozen corn

Half a cup of red onion diced 

Handful of chopped coriander 

2 tablespoons crushed green chillies

1 cup grated cheese ( I used half mozzarella and Gouda)

1tsp crushed garlic

Dollop of sour cream 

1 cup flour 

3 egg yolks whisked 

2 cups of crumbs for coating 

Oil to fry croquettes 

Salt and pepper to taste


  1. Put the cubed potatoes to boil in a pot till soft for mash consistency, once ready drain the water. Add salt, pepper, sour cream. Mash well and set aside.
  2. In a seperate frying pan sauté the red onion in a tablespoon of oil for a few mins, add in the frozen corn and once it’s softened set aside.
  3. Take chicken fillet and cut it up into chunks, add some ghee or oil to a pan and cook chicken fillet with salt, pepper, garlic and some crushed green chillies. Once cooked set aside to cool and then shred the chicken up into small pieces with your hands.
  4. Transfer the mash into a big bowl, add in the sautéed onions and corn, throw in the shredded chicken, add the coriander and remainder of the green chillies.
  5. Wait for the mixture to cool down alittle and then mix in the cup of cheese. Make sure the croquette batter is mixed evenly.
  6. Then form round balls with the batter to your size preferance, dip them in flour, then egg and then bread crumbs.
  7. Set them on a tray and leave them in the freezer to become more solid in shape for an hour or two.
  8. Fry the croquettes in oil on medium heat and serve immediately with a dipping sauce of your choice.

Happy cooking!❤️



Gingerbread Latte 🍪☕️

For those chilly stay-in nights or after taraweeh treats!


1/2 cup water

1/2 cup brown or white sugar

1tbsp fresh ginger thinly sliced 

1/2 tsp vanilla extract

1/4 tsp nutmeg 

1/4 tsp cinnamon 

1/4 cup hot boiling water

Whipped cream for topping 

1 heaping tsp of filtered coffee

1 cup milk 


  1. To make a gingerbread syrup take a medium saucepan and add 1/2 cup of water, 1/2 cup sugar, one slice of ginger, 1/2 tsp vanilla extract, 1/4 nutmeg and 1/4 cinnamon.
  2. Bring saucepan to boil until the sugar dissolves and then turn the heat down low to let it simmer for 20 mins. Then take a mug and add 2tbls of the gingerbread syrup you just made and make sure to remove the piece of ginger.
  3. Add 1tsp filtered coffee to the mug, then pour the 1/4 cup boiling water into the mug, then add 1 cup of preheated milk into the mug. 
  4. Top with whipped cream and sprinkle some nutmeg ontop and serve immedietly.

Hot Chocolate French Toast 🍫🍞

Taking French toast or “egg bread” to a whole other level!


8 slices of bread 

2tbls sugar

1 cup hot chocolate 

3 eggs 

1 tbls unsalted butter

1 slab Melted milk chocolate to drizzle at the end 


  1. Pour one cup of hot chocolate and 3 eggs into a bowl and whisk together.
  2. Add sugar 
  3. Bring the pan up to medium heat and pop butter inside.
  4. Dip your bread on both sides into the egg mixture and then fry like normal till crisp for 3-4 mins on each side.  
  5. Once crisp, drizzle melted chocolate ontop and serve immediately.

Hummus dip 🍴

A yummy dip to eat at suhoor, iftaar or a snack Inbetween meals! You can dip veggies such as cucumber, carrots, green peppers as a healthier option or even pita bread that is lightly toasted.


1 can chickpeas drained and rinsed

3 tablespoons olive oil 

3 tablespoons tahini paste 

1tsp hot sauce 

1tsp cumin

2 cloves of garlic 

Juice of 3 lemons

Fresh Parsley and chives to garnish

Salt and pepper to taste


Blend together all the above ingredients until emulsified, you can add 1/4 water if you want it lighter, garnish with parsley and chives.

Nutella Cheesecake Milkshakes 🍫🍦

If you’re ready to indulge in a Devine iftaar treat, then this recipe is for you!

(Serves 2)


500ml full cream clover milk 

4 scoops vanilla icecream

250ml chocolate sauce + 1 tbls Nutella

250ml fresh cream 

2tbls cream cheese 

1tbl Nutella for the milkshake + extra for drizzling ontop

100g crushed hazelnuts

350g finely crushed Oreos


  1. Combine the chocolate sauce with the Nutella and set aside. 
  2. Add your fresh cream to a bowl and whisk till its reached soft peaks and then refrigerate.
  3. Add the milk, Nutella, cream cheese and vanilla icecream to a blender and blend on high speed until it’s well incorporated. 
  4. Dip the mouth of each serving glass into the chocolate and Nutella mixture you made first and let some sauce drip down the sides of the glass.
  5. Then dip the mouth of the glass into the finely crushed Oreos.
  6. Pour the milkshake mixture into the glasses and then pipe or dollop the whipped cream ontop and sprinkle over some hazelnuts and drizzle over some Nutella.

Serve chilled, enjoy! ❤️