Recipes

Recipes

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.

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.

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