Hawaiian PIZZA

Dear readers,

Last Saturday, I decided to go out for a coffee and thank God I did because I had to witness one of the heartbreaking, life twisting events ever that makes you reconsider your whole life!

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Stuffed zucchini

Have you ever asked yourself ” what to do with a round zuchinni?”; I’ve got you! Zucchinis are one of the most versitile veggies, it can suit any season of the year…From salads and noddles to soups, zuchinni is a real cameleon that you can find all over international cuisines!

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Let me blow your mind for a hot second, just like you I don’t plan for recipes; I just follow my guts. So, the idea for this amazing recipe came out when I opened my fridge and wanted to feel “picnicy” all of a sudden ( I just love it when I invent new words). It has to be a green veggie that bursts with freshness, especially when loaded with the most satisfying sauce ever; featuring cheese and curry. Yes, you’ve heard it right: CURRY! A blend of spices that goes perfectly with chicken or turkey and makes me weak in the knees…. An irresistible aroma that moroccans can easily mistake for ” Ras el Hanout”, a North African medley of fragrant spices to be used in tagines, as a marinade and much more… I don’t blame them, after all both of the spices are strong!

 

 

Let’s go back to the recipe shall we?

It may seem labor intensive, but these stuffed zucchini are easier to prepare than you think.  Before stuffing those gorgeous zuchinis, you need to make room the filling ( obviously). So, you’d want to hollow out the zuchinni without reaching the bottom… You may use a spoon or a corer to ” gently ” take out the heart and shape the edges until having a kind of an ” eatable” raw bowl! If you think that this is the best part, wait until you smell that turkey curried sauce loaded with cream cheese, edam and other wonders.

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You see, building a tower of flavours from scratch is worth every effort… So just open your fridge foodies and follow these simple instructions.

images Prep time : 10 minutes     |    Ready in : 40 minutes

Ingredients: ( For 4 stuffed zuchinnis)

  • 4 zucchinis
  • 250g turkey breasts
  • 50g cream cheese + edam
  • 1 onions
  • 2 tsp Curry powder
  • 1 tsp Soy sauce
  • 2 tbs Olive oil
  • 1 Garlic clove
  • Salt & pepper
  • 1 tsp Ginger
  • 1 tbs Coriander

Instructions: 

Preheat the oven at 200°C.

  1. Scoop out zucchini’s inside and set it aside, bursh the zuchinis with olive oil and sprinkle some salt ( optional). Then, bake for 15 min until they become tender.
  2. Meanwhile, chop the onion+ the remaining zuchini parts ( leftovers) and cut turkey breasts into small cubes.
  3. Use a pan to heat the olive oil and cook the onion on low heat for 10 min.
  4. Add zucchini leftovers, turkey and spices/ herbs ( salt, pepper, ginger, curry, garlic, coriander). Cook for 15 min on low heat.
  5. Add soy sauce and cheese. Cook it for another 3 min.
  6. Stuff the zucchinis ( that you might forget in the oven) with the cheesy spicy sauce that you just made. Top with extra cheese, and bake for 5 min.

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Leave your thoughts down below if you’re planning to try this recipe Or DM me on instagram or Facebook. I just love it when I see that some of you and I shared the same food!


 

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Tkalia

Eid Adha ( festival of the sacrifice) or Eid Kbir ( the great festival) is the second celebration in our callendar after Eid al fitr. Muslims all across the globe commemorate the story of prophet Ibrahim ( peace be upon him). The importance of this festival is the spirit of sacrifice in memory of Ibrahim’s great act of faith many centuries ago. In fact, God tested his belief in his faithfulness and trustworthiness by ordering him to sacrifice his only son… Allah accepted his sacrifice and replaced Prophet Ismael (as) with a sheep.

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Hasselback potatoes

If you’re reading this, you might ask yourself what am I trying to say, and why a food blogger is giving such a speech?  I always considered my blog a platform to convey straightforward messages; I am just using my voice for a good cause… If it bothers you, you might ignore the following statement and go straight to the recipe here below.

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Baked Veggies

Summer lunches call for greens… crowds of greens!

The best part of summer lunches are those lazy quick recipes that are simple yet terrific to taste! Turning to some of these is your best bet for your wallet, time and health… Continue reading “Baked Veggies”

Grilled doves

I have tried everything, from cooking to baking and I have recently expressed the willingness to try roasting! We do not own a roasting machine at our place so I chose to learn how to grill …

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It all started when my dad brought back some doves after his recent hunting trip; I should mention that I once took part of a similar trip and tried shooting ( Don’t worry, the only target was a bird-less tree). So the usual ritual was to cook doves to serve it with “Rfissa”; a Moroccan meat (chicken or dove), onion, and lentil dish which is served atop a bed of shredded bread, msemen, or trid… It’s something that is rare to find in restaurants menus (Still don’t know why…).

Anyway, I tried to go for something new inspired from French cuisine: a sweet sauce based on orange juice and rosemary!! I know, it’s terrific! Wait to read the recipe…. A piece of cake!

 

Ingredients:

  • 2 doves
  • 1 tbs Honey
  • 2 oranges
  • Orange zests
  • 1 1/2 tsp Rosemary
  • Salt & pepper

 

Instructions

  1. Start by preparing the grill. Meanwhile, combine all the ingredients (except doves) to prepare the glaze.
  2. Bring the sauce to a simmer (cooks food gently and slowly on low heat) until the sauce thickens. (15 min or so)
  3. When the grill is ready, place the doves on the grill, breast up and spoon the sauce on top.
  4. Cover and grill for 10 to 12 minutes.
  5. Serve with rice and the rest of the glaze.

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Cabbage rolls

Hey foodies,

Cooking is art, it’s a way of life! I’m so proud to say that cooking changed my life and starting this blog has added spices into my boring life. I’ve learned to make “spectacular” and unique dishes from scratch, I mean I’ve never though that a single egg could make miracles…

Spending 4 years alone, almost 200 km away from my parents; Cooking was one of the many things I couldn’t do in the right way, but somehow that’s when my love of food started and that’s how the fridge became my dearest friend… 1 year later my instagram journey began… 2 years later, the blog was born! Now, I’m having friends from all across the globe. I couldn’t express how much I’m glad to know each one of you: If you’re reading this, thank you for all the kind words and the love.

My inspiration for today’s dish is simply my fridge, have you ever experienced this feeling of opening the fridge and then doing instantly a brainstorming? So we had some minced meat Tagine leftover and plenty of cabbages… WHAT TO DO? Make cabbage rolls!

This is perfect for people who don’t like the crunchiness of this veggie but want to eat it for its health benefits ; in fact, the health benefits of cabbage include frequent use as a treatment for constipation, headaches, skin disorders, eczema, scurvy, rheumatism eye disorders, heart diseases, aging, and Alzheimer’s disease.

To add a vinegary sweet taste to the rolls, I chose to use my long time jar of pickles and pickled carrots + apples that I brought with me from my last visit to Fez! It tastes amazing and creates a  beautiful storm of tastes to the dish. If you’re vegan, you might want to fill the rolls using pickled veggies + green olives + Vermicelli! It’s a match made in heaven…

Btw, I had red cabbage and I steamed it for the same purpose but it lost its color !! I’m still shocked how it turned from bright purple into a deep blue veins color! I ate it eventually before shooting xd It tasted good of course…

Ingredients: 

  • 1 Green cabbage
  • 500 g Minced meat
  • 1 chopped onion
  • some parsley
  • Pickled ( apples+ carrots)
  • Pickles
  • 1 tbs olive oil
  • 1 Garlic clove (or 2)
  • Salt & pepper

Instructions:

  1. First, heat olive oil into a pan, add 1 onion and garlic and cook for 4 min on low heat!
  2. Add minced meat and parsley, and let it cook for 15 min on low heat. For a better taste; cook it in a tagine.
  3. Meanwhile, peal the cabbage leaves and steam them for 15 min.
  4. Cut the pickles and other pickled veggies ( Apples + carrots).
  5. Stuff the cabbage leaves, fold the edges and roll them!

 

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Spinach & Goat cheese Ravioli

Hey Foodies,

I felt like I just disappeared off the face of the earth, I’ve trying to balance working and blogging but it’s hard; My first 15 days at the internship have been intense, waking up each day at 6 am and having to make lunch and catch the train at 7:20 is pretty tiring… If you were following my instagram story then you’ll know exactly what I’m talking about. Of course, the train is always late and it feels like we’re stuffed into a burning oven…I’ve been wondering if this train situation is the same in other countries? I’m dying to know! They say that japan is the best when it comes to sticking train schedule.

Anyway let’s switch to cooking, last weekend I tried to go for a new thing! YES, I’ve been brave enough to jump into the ocean of Italian cuisine…  What I like about Italians (other than the hand gesture and their accent) is that they believe in simplicity and respect good fresh products, so some of the most beloved dishes of Italians comprise just a few simple ingredients. Homemade Ravioli are one of the easiest dishes to make; ! You just need to know where to start.

 

Do it like the old times, my aunt always tells me that there’s no end to what you can achieve with zero equipment; No need for a ravioli machine nor a pasta maker! Flour, eggs, olive oil and some herbs are your friendly ingredients for a perfect ravioli dough. As for the filling, be creative and use any type of filling or sauces you like, afterall, the filling is the real reason we want to eat ravioli! Just make sure that it’s not gonna wet the dough…We had spinach leftovers at the fridge and some goat cheese, so my choice of filling was pretty normal!

Making Ravioli can be easy, but it also needs a certain technique that you can develop with time. It’s all about the fillings, the sauces and the shapes. Don’t worry if the frst time turns out to be a mess, remember that failures are just the start of success!

These delicate pasta pillows stuffed with goodness can turn you into a chef! Trust me I first tested them at a family gathering; they were so good that I barely had my share… Eventually, I couldn’t take any picture since everyone was rushing to eat it. After the first major success, I had to cook it again and share with you the recipe!

Before starting to cook; Always remember that:

  • You need to make sure your dough is thin!
  • A perfect ravioli dough will bend and expand without cracking or ripping;
  • Watery fillings are to avoid! They can make your dough too sticky to handle;
  • You don’t need an equipment to cook? Just improvise with whatever happens to be in your kitchen.

Ingredients: 

For the dough:

  • 3 2/3 cups flour
  • 2 large eggs
  • 1 tbs olive oil
  • 1tbs Thyme
  • pinch of salt

For the filling: 

  • Spinach
  • 1 egg
  • Goat cheese
  • Salt & pepper
  • nutmeg
  • Lemon zest

Instructions:

  1. First, mound the flour and fresh thyme and create a wheel in the center where you’ll place the eggs and olive oil. whisk the eggs and oil and then gently knead by hand all the ingredients until having a smooth dough.
  2. Wrap the dough in plastic wrap and let it rest for at least 30 min.
  3. Meanwhile, prepare the filling by combining all the ingredients. Use as much filling as you like!
  4.  Working with one small piece of dough at a time, lay pasta sheet on a lightly floured surface( so it won’t stick);
  5. Brush one half of the dough with flour and water mixture, then spoon the filling on the wet side of the dough; Remember to leave some space between the mounds. Now cover the filling with the dry side of the dough and press pasta sheets together and seal the edges around the mounds.
  6. The shaping part is the most enjoyable part! A cutter or rolling slicer are the best, but really, you can use whatever gets the job done. A knife, a glass or a cookie cutter for example!
  7.  Bring a pot of salted water to a boil, add the raviolis… They are finished cooking when they float to the top. Overcooking will cause your ravioli to break and leak filling.
  8. Drain the raviolis and transfer them to a pan where you’ll gently cook them in a garlicky olive oil sauce or maybe tomato sauce or white sauce …

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Moroccan Tagine

The second day of EID ALADHA is very special, it’s the day when we have to butcher our UDHIAS’ carcass to preserve meat, share some with poor people and give the family’s younger generation meat for their “Tagine”. My family calls this ritual “Khalouta”, wich means “a mix” because children tend to mix things without knowing steps… And this special tradition isn’t about following adults instructions but children are mostly following their “gut feelings”.

So, the first dish I made was a sweet Tagine with caramelized onions and cinnamon. My cousin Nouha and I shared this task and made our very first Khalouta… I remember that we didn’t know how to cook it but we were doing it anyway… we were doing it OUR WAY! I gotta say that it wasn’t that bad and that’s when you learn that you can never mess up a tagine!

For this Year’s Eid, my sister Chada had to do her “Khalouta”, she chose to make a Tagine with carrots and Zucchinis. I just let her do her magic but she already knew the steps to make it ( she’s such a foodie! )… She was the chef, I executed orders ( and corrected some)… But Here is the original recipe for this special Tagine that anyone could make!

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Ingredients: 

  • 2 medium carrots
  • 2 medium zucchinis
  • 1 small onion
  • 0,5 Kg lamb meat
  • 1 tbs chopped parsley
  • 1tsp salt
  • 1/2 tsp pepper
  • Pinch of ginger
  • Pinch of turmeric
  • 1 1/2 tbs olive oil

         Instructions: 

  1. First, place the black pepper, paprika, ginger and turmeric  into a small bowl and mix to combine. Place the meat in a large bowl and toss together with the spice mix. Cover and leave overnight in the fridge.
  2. In a tagine, add the olive oil, the grated onions and the meat. Let it cook for 5 min on low heat til the onion becomes soft then add enough boiling water to cover the meat. Covering the tagine is a must!
  3. Meanwhile, cut lengthwise the carrots and zuchinnis.
  4. After 20 minutes of cooking time, place the veggies on top of the tagine… Don’t forget to season it with salt, pepper, ginger and turmeric.
  5. Cover up the tagine and let it cook for 35-40 min on low-medium heat.

NB: keep checking on the level of water!

 

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Ratatouille

Ratatouille is one of my favorite movies ( though it won’t outshine ”spirited away” from studio Gibly!) It made me fall in love with cooking and creating new plates based on regular ingredients.

The traditional Ratatouille is  made with cubed veggies ( eggplants, peppers, tomatoes; zuchinis and onions). This is, actually, the disney version of Ratatouille: the deconstructed one!

Prep: 30 min  images  Cooking: 45 min

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Ingredients: (For 4 )

  • 3 medium eggplants
  • 3 big zuchinis
  • 6 big tomatoes
  • 2 bell peppers
  • 2 medium onions
  • 1 tbs olive oil
  • 2 Bay leaves
  • 1 garlic clove
  • 1 tbs Thyme
  • 1 tbs rosemary
  • Salt & pepper

Instructions: 

Preheat the oven at 180°C 

  1. First, roast the peppers and peel them.
  2. To make the sauce, brown the diced onions in 1 tbs of olive oil and add the diced roasted peppers. Season it with salt, pepper, thyme and garlic clove .
  3. When it’s tender add 3 diced peeled tomatoes and let it cook for 15 min.
  4. Using a blender, combine the mixture until having a thick sauce then spread it into the buttom of the oven dish!
  5. Slice the veggies into rounds ( eggplants, 3 tomatoes, zuchini).
  6. Arrange alternating slices of the veggies til reaching the center.
  7. Drizzle with Thyme and rosemary.

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