Recipes

Recipes

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Flavors of Morocco Budha Bowl

If you are not yet familiar with a Budha Bowl, it is a big bowl of healthy food that usually includes: a grain, a protein, lots of veg and a yummy sauce! This one is jam packed with flavors of Morocco, between the spiced crispy chickpeas, pickles turnips and couscous - all drizzled with an oh so creamy tahini sauce! Yum!

Lentil Rice (Mujadara)

This is a real Middle Eastern bowl of comfort! Lentils, rice and fried onions all in one bowl – what more can you want!

Roasted Eggplant and Pomegranate Salad

The pop from the pomegranate “jewels” pairs so perfectly with the creamy eggplant in this delicious dish. Use it as a starter salad or a dip for veggies, chips or crackers.

Labneh Topped with Zaatar

This is just a perfect combination for a really creamy dip with a Middle Eastern twist! I love that it is also super simple to whip up in a hurry! Put it in the center of a big tray of raw veggies and snack away. You can also serve with pita wedges or tortilla chips.

Homemade Almond Halva

Halva is a Middle Eastern Dessert delicacy! Making your own is actually a lot easier than you may imagine! In this version I added almonds and a touch of rose water, as that has always been my favorite halva flavorings. I suggest you use a candy thermometer for this to ensure precision.

Smoky Mediterranean Eggplant Salad

This dish is so creamy and smoky – really delicious! Serve it as a side salad or as an appetizer with some pita chips for dipping.

Vegetarian Shawarma Sandwiches

A real Middle Eastern treat! These shawarma sandwiches are so satisfying you will forget they are veggie!

Zaatar Tomato - Cucumber Salad

This is a really simple salad to put together, but extraordinary because of this incredible spice mix Zaatar. It really makes the salad special! It’s a great addition to any brunch table or a side salad with a nice dinner.

Rosewater Pomegranate

This is an exquisite way to enjoy a pomegranate! The rosewater brings out the natural flowery taste of the pomegranate! It is even better the next day, so feel free to prepare it in advance and store in an airtight container in the fridge.

Moroccan Style Veggies with Couscous

This is a very impressive dish to serve for a large gathering. I especially like to serve this dish in the early autumn when all the fresh local root vegetables are abundant in the outdoor markets. You will notice it is a big serving (good for about 8-10 people) which is why I use 2 large baking dishes (you may even need 3 depending on the size of your squashes); you can easily cut the recipe in half. You can also prepare this dish up to 2 days in advance up until step 4 and cover tightly with aluminum foil and refrigerate. Remove from the fridge at least 1 hour before serving and then just before it goes on the table continue with steps 5 and 6.

Beth Al Tbeet (Iraqi Brown Eggs)

This is a very traditional breakfast or lunch, usually served on Saturday for Iraqi Jews. The eggs get their dark brown color and deep flavour by cooking for many hours. Traditionally these eggs were slow cooked in the oven with a chicken dish known as Tbeet (hence the name!). Here in my modern vegetarian version, I cook them in a crock pot with an onion to enhance the color and flavor.

Apple Jam with Rose Water

This is a delicious jam that is traditionally made by Iraqi Jews for the Jewish New Year. I usually make huge portions of it and give it away as gifts to friends and family. The secret to this recipe is the Red Delicious apples, any other apple melts and turns into sauce so do not try to use a different apple! Also, it is important to note that when cutting your apples try to make your pieces as even as possible to ensure that everything cooks at the same rate. This recipe will make 2 X 500 ML jars.

Spinach and Cheese Bourekas

Bourekas are hand pies, originating in the Middle East. They are made from puff pastry and can be filled with a variety of things such as cheeses, potatoes, or spinach. In this version I fill them with sautéed onions, spinach and feta cheese. Heavenly! You can make a big batch and freeze the fully cooked bourekas for up to 6 months in freezer bags and defrost a few at a time to munch on. Or if you prefer freeze the uncooked bourekas on a baking sheet, covered tightly with aluminum foil. When ready to serve, bake the entire batch as directed adding 10 minutes to the cooking time. This recipe will make about 18 bourekas.

Potato Bourekas

Bourekas are hand pies, originating in the Middle East. They are made from puff pastry and can be filled with a variety of things such as cheeses, potatoes, or spinach. In this version I fill them with potatoes and onions. Heavenly! You can make a big batch and freeze the fully cooked bourekas for up to 6 months in freezer bags and defrost a few at a time to munch on. Or if you prefer freeze the uncooked bourekas on a baking sheet, covered tightly with aluminum foil. When ready to serve, bake the entire batch as directed adding 10 minutes to the cooking time. This recipe will make about 18 bourekas.

Twice Baked Eggplant with Chickpeas and Feta

This is a gorgeous presentation for the humble eggplant! It works great as a main course or you could use smaller eggplants and serve them as an appetizer.

Sesame Date Broccoli Salad

This is a beautiful Middle Eastern twist on a broccoli salad. Adding toasted sesame seeds with the tahini gives you a double dose of sesame! I also love the sweet chew of the dates in contrast with the fresh crunchy broccoli! This salad is great to pack up for a picnic or bring to a potluck!

Cottage Cheese Topped with Zaatar Chickpeas

This is an amazingly satisfying lunch, served on its own. It can also be served with some pita chips or crackers as a fun appetizer for company.

Babaghanouj (Lebanese Eggplant Dip)

An absolutely great classic Lebanese dip! For the authentic experience, serve with warm pita bread! It is also great with pita chips, crackers or fresh veggies. You will notice my trick here is to roast the garlic within the flesh of the eggplant. Since roasted garlic has a smoother flavour than raw, it is better in this dip. The eggplant serves as a great device to prevent the garlic from burning, while allowing itself to be infused with the delicious roasted garlic flavor!

Sweet Couscous with Nuts and Dried Fruit

This is a beautiful dish, couscous grain topped with lots of nuts and dried fruit with a slight sweet and spiciness to it. This is the kind you usually see on a catered Moroccan buffet table. I chose the dried fruits that I like best, but feel free to switch it up for any dried fruit that you enjoy.

Roasted Red Pepper and Cumin Hummus

The sweetness of the roasted peppers combines beautifully with the cumin for a new take on the classic loved hummus! For this recipe, you can use store bought, jarred roasted peppers or make your own.

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