On this page you will find some of my favorite Fil-Fil recipes.
You may add your own favorites too.
I appreciate your trying out and enjoying Fil-Fil's products.

Bon Appetit !

Chef's Herbal Lemon Recipes

Herbal Lemon Chicken Wraps

Makes 4-5 servings

2 lbs boneless skinless chicken breast
2 big onions, cut into strips
1/2 cup Fil-Fil Herbal Lemon
1/2 cup extra virgin olive oil
1 tsp salt
1/2 tsp paprika
10 tortillas

Wash the chicken under running water and pat dry. Cut into 2" long x 1" wide pieces, and place into a medium size sauce pan. Add the Herbal Lemon and mix.

Place the pan on the stove and cook over medium heat for about 10 minutes while keeping the lid open. Add the onions and salt, then mix together and cook for an additional 10 minutes. When done cooking add the paprika, stir, remove from the stove, and set aside.

Set the oven to 380° F.

Place one tortilla on a straight surface. Place 3-4 tablespoons of the mixture across the width of the tortilla and fold the two side edges toward the center, 1 inch each. Starting with the side closer to you, roll the tortilla into a finger shape. Repeat for all tortillas.

Layer the wraps in a greased baking sheet the edge down. Brush each wrap with olive oil. Place in the oven and bake for 15 minutes or until the tortillas are golden brown.

Serve the wraps whole or cut them in half using a kitchen scissors. Eat next to green salad, Humus, Fil-Fil salad, or pickles.

Fil-Fil Chicken Tenders served with Basmati rice and steamed vegetables

Serves 4

8 chicken tenders
3 cloves garlic (minced)
4 Tbsp olive oil
1/4 cup Fil-Fil chicken marinade sauce


1 cup White Basmati Rice
1 1/2 cup water
1 tsp. salt
2 Tbsp olive oil

Mince the garlic and put into hot olive oil in a large frying pan. Stir garlic into oil for a few seconds till it sizzles white.
Turn the heat down to high medium.
Lay chicken flat onto sizzling oil and garlic, until lightly browned. Turn chicken over and lightly brown the other side.
Pour Fil-Fil Herbal Lemon marinade to cover all chicken tenders. Cover pan and let simmer on medium low for 10 to 13 minutes, or until juicy and tender.

Wash rice and rinse out until water is clear.
Soak rice in water at room temperature for 20 minutes or in hot water for 5 minutes. Then drain out all the water.
In a small pot, add the water, salt and oil. Bring to a boil. Pour out strained rice. Cover the pot and let boil for 1 min. Then turn heat down to low and let cook for 15 to 18 minutes. Do not uncover pot while it is cooking.
Steam your favorite vegetables.
Eat chicken on the side with rice and veggies.
Drizzle Fil-Fil sauce left in the pan sparingly on rice as desired.

Potatoes & Chick Pea/Garbanzo Bean Salad

Makes 4 servings

3 large red potatoes
1 can whole chick peas/garbanzo beans
½ cup raisins
¼ cup Fil-Fil Herbal Lemon
2 Tbsp finely minced parsley
2 Tbsp extra virgin olive oil
¼ tsp sea salt

Wash and boil the red potatoes or any potato of your choice. Once hard boiled, remove potatoes from water and refrigerate for 2 hours or until cold. Peel cold Potatoes then cut into 1' cubes. Pour the garbanzo beans in a strainer and wash with cold water; drain well, then add to the cut potatoes. Add the raisins, Fil-Fil Herbal Lemon, olive oil and salt, then mix all ingredients.
When ready to serve, place mixture on platter or in a bowl and garnish with the finely minced parsley.

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Chef's Rich Pomegranate Recipes

Roast Leg of Lamb

Serves 8-10

1 leg of lamb, 5 pounds, boneless and tied or bone-in
1 bottle Fil-Fil Rich Pomegranate Cooking Sauce/Marinade
2 tsp sea salt

Pour Fil-Fil Rich Pomegranate into a medium size bowl, add the salt, then mix.

Place the leg of lamb in a roasting pan. Using a brush, lather the lamb generously with the Rich Pomegranate, making sure to cover it all around. Pour the sauce left in the mixing bowl on top of the lamb in the roasting pan.

Optional: You can marinate the lamb ahead of time or overnight- Place the lamb in a plastic bag, add the Rich pomegranate with the salt then seal the bag. Let it marinate for 4-5 hours or overnight in the refrigerator. When done marinating, remove the lamb from the bag and place it into a roasting pan. If any sauce is left in the bag pour it into the roasting pan with the leg of lamb.

Insert a meat thermometer into the thickest part of the lamb but do not touch the bone if the roast is bone-in. Place the roasting pan in a preheated 450°F oven on the middle rack.

Roast at 450°F for 20 minutes, then reduce the heat to 325°F and roast an additional hour. Start checking the reading on the thermometer; try not to open the oven too often since this would slow the cooking process. Remove the roast from the oven when the temperature is 145°F for medium rare, 160°F for medium. Cooking lamb to temperatures above 160°F is likely to make it dry and tough.

Once the cooking is done, remove the roast from the oven and let it stand for 15 minutes. Note that after you take the roast out of the oven, its temperature will increase by about 5° F while resting.

Cut away the kitchen string with a pair of scissors, move the roast to a serving dish and slice with a sharp carving knife.

Use the sauce and drippings as gravy and serve with the lamb or next to your cooked vegetables.

About cooking time:
- Cooking time is roughly 20-25 minutes/pound.

Several factors though may affect cooking time:
- A bone-in roast will require a longer cooking time than a boneless one.
- The shape of the roast will have an impact on the cooking time, a thicker roast takes longer.
- Opening the oven results into temperature loss and add extra time to the cooking process.
Therefore, using an oven proof thermometer is recommended so you can peek through the oven door.

Salmon with Fil-Fil Rich Pomegranate

Makes 4 servings

8 inch salmon fillet
2 cloves garlic/minced
½ cup Fil-Fil Rich Pomegranate
1 Tbsp freshly squeezed lemon juice
1 Tbsp extra virgin olive oil
½ tsp sea salt or to taste

Set Oven to 350° Fahrenheit. Salmon tends to stick due to high content of omega3 fatty acids.
For easy cleaning, line an oven tray with aluminum foil.
Wash salmon fillet and pat dry, then place on the tray.
In a small bowl, mix Fil-Fil's Rich Pomegranate with the garlic, olive oil, and Salt then spread evenly on the salmon. Cover loosely with aluminum foil then Place in oven and bake for 15 minutes. Cooking time may vary according to the thickness of the salmon.
Remove from oven and carefully open the foil. With a fork, check for flakiness. If tender when you stick the fork, the salmon is done. Otherwise, return to oven For 2 minutes.
Repeat until the salmon is flaky and tender. Remove from the oven and transfer the salmon to a serving dish. Drizzle the sauce left in the pan and sprinkle the lemon juice over the salmon and serve.
Eat with rice on the side and steamed vegetables.

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Customer Recipes

You need:

1 bottle of the Fil-Fil marinade for chicken
6 boneless skinless chicken thighs
1 rectangular glass Pyrex dish
Olive oil
Thick chopped veggies (Zucchini, squash, mushrooms, red/green peppers, potatoes or whatever you like)

1. Marinate the chicken thighs for at least an hour before cooking. Use only about 1/4 of the bottle for the marinade. The rest will be used for cooking.
2. Preheat the oven to 450 degrees.
3. Coat the bottom of the Pyrex dish with a light coat of olive oil.
4. Throw your chopped veggies in the pan, spreading them out evenly.
5. Place the boneless, skinless chicken thighs in the pan bottom side up. The reason being is that they will be able to hold more of the liquid and keep the chicken moist.
6. Drizzled more of the Fil-Fil marinade over the chicken. You can use a spoon to spread it out evenly. Make sure the chicken is coated so that you avoid drying out the chicken.
7. Drizzle olive oil over the tops of any exposed veggies.
8. Cook for 40 minutes. 10 minutes before the end of your cooking time, take the dish out of the oven, flip the chicken and coat the top of the chicken for extra flavor. Place back in the oven for the last 10 minutes.
9. Let rest for at least 5 minutes before serving.

Serve over a bed of brown rice. Drizzle the olive oil/marinade dripping from the bottom of the pan over the veggies and chicken. It looks like something that you paid a fortune for at a restaurant and tastes out of this world. This meal is well paired with a dry white wine or limeade.

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Add Your Own Recipes
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Chef Ryda Nofal
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