Salmon in tajin – Moroccan salmonj


Tajin is a cooking technique that goes back many hundreds of years. Still used a lot in Moroccan kitchens. It’s very understandable it’s still being used in today’s kitchens. The shape of the lid makes the steam drops over the food when it’s cooking. So it’s always juicy and don’t need any work from your…

Baba ganosh – best dipp ever


This dip or sauce Baba ganoush it one of the very best in the world, I think. Just click on the link and you find the recipe to this amazing dish In many places in Middle East, this dish is served every day. Lovely to fill a newly baked Pita bread with falafel and baba…

Cous Cous – how to make it the real North African way


When I am traveling , so I always try to get behind the scenes in the kitchen in the country that I visit. Immigrants and guests visiting the center will always be questioned by me about their food. Oh how much we can learn from each other , only one dares question. You are never…

Baba Ganoush – Middle Eastern aubergine dip


Love to eat this dish with a good bread and good olive oil curled over. Yum! The roasted eggplant gives a lovely flavor to the dish. Baba Ganoush 2 aubergines 1 tbsp tahini (sesame paste) The juice from ½ lemon 0.5 tsp ground cumin 0.25 tsp sumac 1 piece garlic clove 2 tablespoons olive oil…

Figs parfait with orange blossom water


Say it one more time: Less is more It really is my motto in cooking. Uncomplicated and simple with flavors that will play the lead role. This dessert is good, useful, inexpensive, can be performed quickly and with wonderful flavors. Figs parfait with orange blossom water 100ml whipped cream 100ml Turkish yogurt 1 tbsp runny…

North African tomato sauce


This sauce goes with everything. Its so easy and tasty. North african tomatoe sauce 5 peeled tomatoes into chunks 1 chopped yellow onion 2 crushed garlic cloves 1 tsp hot paprika 1 teaspoon cumin 0.5 tsp turmeric 1 tbsp chopped coriander 1 tablespoon chopped parsley water oil Saute the onion soft, add the garlic and…

Grilled chicken livers in Arabic – Moroccan way


Chicken liver is really an underrated part of the chicken. It does not taste much alive and with this recipe, so you will notice it too.  Love to eat this when I’m there and traveling. Whatever you do, do not miss to eat this when you are in the area or try it yourself. Grilled chicken…

Date Parfait with Orange Flower Water


This is a simple, unusual, easily made ​​dessert with lots of wonderful flavors. And actually really useful even though it is a dessert. It appeals to everyone and I have not met anyone who not asked for more. Dates parfait with Orange Flower Water 200g pitted dates or grated dates mass 300ml whipped double cream…

Machboos – from Emirates


Machboos is really a dish that surprises. And as you eat clean on the plate, licks his fingers and wonder if there’s more. It comes from the United Arab Emirates. The first time I ate it, was in Cairo (Egypt’s capital and Africa’s largest city) at a restaurant that specialized in food away from the…

Sfoof – wonderful turmeric cake


Sfoof is an Arabic cake with their appearance and flavor make one very happy, it lights up like the sun. Appealing to them most because it is not typical sweet as other Arab pastries are happy and contains no rosewater or orange blossom water that may not appeal to everyone. Turmeric adds not much flavor…

Zatáar – Arabic spice mix


Zatáar is a very common spice mixture all over the Middle East and North Africa. Perfect for chicken, pizza, the bread, etc. 3 tablespoons dried oregano 2 tablespoons dried thyme 3 tablespoons sumack 1 teaspoon salt 75 ml toasted sesame seeds Just to mix and store airtight until ready for use.

Muhalabiyya – Arabian Milkpudding with roses


Muhalabiyya is a common Arabic dessert across the Middle East and North Africa. This silky, smooth dessert that is reminiscent of an oriental rose garden is stunning. With this dessert as you travel the road on a magic carpet. l000 ml whole milk (3%) 200ml sugar 3 tbsp corn flour 3 tablespoons flour a small…