Broccoli & spinach omelette

My sister is the living proof that you can make any kid eat greens. She used to hate broccoli and spinach, thinking that they had no taste… But luckily the big sister (me) doesn’t take no for an answer! One thing I knew for sure, making your own food increases the chances to like it! So, I simply challenged her to cook an omelette using broccoli and spinach… no surprise, she couldn’t help but savor the dish she made.

Now forget about your usual omelette, this recipe is the perfect protein packed meal that totally delivers on flavor! Once you try the Broccoli & spinach version of omelette, you won’t slip back to your old habits… And the good news is that broccoli and spinach sit high atop the list of nutrient-packed vegetables.

IF YOU ASK ME, this is the appropriate dish for any meal!

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  • Broccoli
  • 2 eggs
  • Spinach
  • milk
  • 1 tsp blue cheese
  • Salt & pepper
  • 1 tsp olive oil


  1. Steam or Boil broccoli and spinach,
  2. In a large bowl, whisk eggs, milk, salt and pepper. Stir in cooked broccoli,spinach and blue cheese.
  3. Heat olive oil over medium heat; pour in the mixture. Cook for 7 to 10 minutes.






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!




Tropical Kebab

Some of you might say isn’t it too soon to celebrate summer? but hey, life is too short to wait for summer season to have fresh colorful food to boost your mood!

When I think about summer, I think about juicy barbecues with sauces, side dishes and lots of greens! but the fact is, I’ve eaten so many dry and burned Skewers in my lifetime that any salad could make it up for it, which makes me think that skewers, Kebabs, or anything on a stick are often executed in a way that leaves them dry!

So what’s the trick to the perfect skewers?


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It all starts with the marinade… With all the possibilities and choices that we have, some of us might stick to salt! You know, there is nothing wrong with that; matter of fact science has proven that marinades are primarily a surface treatment in which only the salt penetrates deep since it reacts chemically with the water in the meat. But it is no longer a reason to avoid the process of marinating meat when we know its secrets:

  • Tenderizing: it is the process of making the meat softer, Acids are often used for their ability to tenderize. Some might use baking soda, vinegar, Yogurt, Tomato Based Sauces or fresh fruit juices like Figs, Pineapple, Kiwis, Papaya as they contain vegetable enzymes that dissolve protein and connective tissues.
  • Spicing: Spices & Herbs are used for flavor, like black pepper, thyme and rosemary. They can definitely make wonderful aromas and surprise your guests!
  • Balancing: A marinade should not be TOO SWEET or TOO SALTY or TOO ACID… One should always find that balance. For example, If you’re marinating in pineapple juice, add soy sauce to balance the sweetness and tartness.
  • Gashing the food: Cute slices into the surface of your meat so that the marinate could enter!
  • Longer is better:  this is certainly one of the myths when it comes to making perfect skewers, the truth is that meat shouldn’t be allowed to marinate for longer than two hours since the acidity will then begin to toughen it. The only exception would be using oil instead of an acid ingredient!

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  • Ingredients: 

The marinade :

  • ¼ cup fresh pineapple juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp Soy sauce
  • 1 tsp olive oil
  • 1 tsp Salt & pepper
  • 1 tsp Ginger powder
  • 1/2 tsp vinegar
  • 1 tsp Garlic powder
  • Rosemary

The skewers:

  • Turkey cubes
  • 2 Bell peppers cut into cubes
  • 1 big Onions cut into cubes
  • ½ small pineapple peeled, cored and cut into cubes


  • Instructions: 
  1. Mix together the turkey and the marinade ingredients. Chill for 30 minutes.
  2. Thread turkey and vegetables on skewers.
  3. Grill, over medium heat, for 8 to 10 minutes or until turkey is cooked through.






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!



Hasselback Zucchini

Staying inspired and motivated to do something is often hard. After a long day at work or school, the temptation to go back home and do nothing gets the best of us, and it is totally relatable!

But once you start thinking about the amount of money you can actually save, how happy your tummy would be, how fit and healthy you can become, how your friends would be impressed or ultimatly  how you could keep yourself alive… Next time, you’ll think twice before making a cooking decision.

But you know, cooking is more like a YOGA session… It might be hard to believe, but cooking focuses your mind down to the task at hand, providing relief from worries and other problems… It is a sort of a bubble, isolated yet all connected to the universe.

“when there is a will there is a way”

Having the needed motivation would make it easier for you to look for recipes, take the big step to the grocery store, get the right gear, aquire knowledge and eventually COOK!

You see, it is all up to you… Anyone can cook only if one beleives in the power of cooking and the state of mind it provides. So take the first step my friend, and remember… “There is always time for things we prioritize”

As part of my easy recipes that includes veggies, hasselback zuchinnis are the real deal! These are cousin related to hasselback potatoes but might steal their show 😉

The idea consist on partially cutting zucchinis or courgette in a way that keeps it all together forming a beautiful hasselback.



  • 4 zucchinis
  • 3 tomatoes
  • 1 tsp tomato paste
  • Edam Cheese
  • Bay leaves
  • Thym
  • Olive oil
  • Salt & pepper


  1. Prepare the tomato sauce: Preheat a pan, add olive oil, tomato juice, tomato paste, sat, pepper and bay leaves. Cook on low heat for 15 minutes.
  2. Using a sharp knife, make crosswise cuts in each zucchini, about 1 cm from the bottom. Season with salt & pepper and brush it with melted butter or olive oil
  3. Pour the tomato sauce into the baking sheet, lay out zucchinis and bake for 20 minutes.
  4. When ready, grate cheese and enjoy!






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!



Homemade Burger

We tend to falsely label food for so many reasons (the cultural background or the general opinion), but we never think about understanding its origins nor finding ways to change a food reputation and build a better version of it. When someone says junk food, our toughts will instantly take us into a burger fantasy; almost unreal big size juicy burgers with tempting toppings and colorful ingredients…


Long story short, Burgers can be high in sodium and additives, dietary cholesterol and saturated fat. Besides, Pink slime- which is a meat product that is treated with ammonia to kill bacteria-  is used as a low-cost ground beef filler. Studies have proven that its consumption might be linked to heart disease, obesity and diabetes.

Luckily, you can still enjoy a good quality burger if you made it yourself using fresh ingredients. Thus, you will be vigilent when it comes to fats and eventually know the source of the food you eat…

That is why I am introducing you to my simple burger recipe, the burgen buns recipe will be published later in a special post!

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Adding avocado paste will give a fresh taste to your burger and balance the savors! If you can’t find Jben or ricotta cheese, greek yogurt might be a good subtitute.

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Freshness of Avocadoes and tomatoes, the acidity of pickles and the satisfying savourness of meat topped with the irresistible melted cheddar cheese is always a winner!

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Ingredients: for 4 burgers

  • 750g ground beef
  • Burger buns (horizontally cut in half)
  • 1 big tomatoes
  • 200g cheddar slices.
  • Pickles
  • 1 Avocado
  • 1 tsp Jben (or riccota)
  • Salt & pepper + parsley
  • 1 tsp olive oil



  1. Add spices and chopped parsley to your meat. Shape ground beef in the size of your buns. Drizzle olive oil in a preheatd pan then, cook both sides for 7 min each on a medium heat.
  2. Top the cooked ground beef with cheddar slices.
  3. Prepare “Avocado + Jben” paste, then spread it on the lower slice of the burger bun. Add a tomatoe slice, meat, pickles.
  4. Cover with the second half of the burger bread and enjoy!






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!




Salad Sandwich

YES, Sometimes a salad is not enough and the temptation to eat a sandwich on a diet is strong! So what if I told you that you can choose both: the salad and the sandwich?

First of all, there is no right or wrong way to make a salad sandwich. It’s totally up to you whether you like more tomatoes or nuggets or you prefer a hot sauce or Dijon Mustard vinaigrette… Maybe you’d rather make a Vegan version or you want to go BIG on this one.





No matter what you choose, here is my own version of Salad Sandwich including all the ingredients that I love!


  • Cherry tomatoes
  • Pickles
  • Cucumber
  • Green olives
  • Lettuce
  • Gouda cheese
  • nuggets
  • Greek yogurt
  • Vinegar
  • Mustard
  • Salt & pepper
  • Grilled Toast


  1. Preheat your pan, cook nuggets for 10 minutes ( no need to use oil)
  2. Cut into slices: tomatoes, pickles, lettuce, olives, cucumber, cheese and nuggets.
  3. Prepare the vinegrette: mix the greek yogurt, vinegar, mustard, salt and pepper. Drizzle over the salad.
  4. Arrange the salad on top of the bread toast. Bon appétit!13101191_804837089649063_1199484324_n





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!



Tchiza: Trid Sandwich

I grew up in a family that deified homemade food and so I do… But I reached a point in which I needed to discover street food in order to make it at home… As a food blogger, exploration is a must and knowing a country’s street food culture is a way to measure the evolution of its cuisine… Moroccan cuisine is very rich in history and loaded with traditions, but as we are rising in a fast growing and diverse context; a culinary alliance will certainly emerge… I had to see for myself to believe it…

So, I wore my tourist cape and hit the streets of Marrakesh to seize the beauty of this amazing city… Food in general reflects a way of living and in Marrakesh it is a mix of traditions with a modern inspiration. Within each corner, a food truck you will find: Juices, snail soups, Bissara, bread and goodies…. But, one should know where to eat? what to eat? and what to avoid!!

In Marrakesh, it is better to:

  • Avoid tea in cups (which is a North’s specialty), always order tea pots (Berrad).
  • Avoid fish and sea food, nothing can guarantee that it is fresh since Marrakesh is far from the Atlantic.
  • Avoid pastries’ street vendors or shops who offer a range choice of COLORFUL pastries…  Most of them are serving low quality pastries; replacing almonds with peanuts. (TRUST ME, I was FOOLED as well)
  • Avoid to eat minced meat as much as you can (This is a rule that I always follow when I eat outside).
  • Eat in a place where Moroccan families are heading to.

Don’t worry; there are still some memorable things to see in Marrakesh…

While I was lost in the streets of the old Medina, I came across a tiny shop located in Mouassine Street near a mosque with the same name. A middle aged man was carefully and heart-fully preparing a “no bread” sandwich. The intriguing part for me was the pastry that embraced the filling, a weird “tortilla” like pastry but thinner and half cooked. The man was nice enough to share the name of the sandwich… Silly me, I forgot it after 15 minutes! But, I went back to buy a second Sandwich (yes, it was worth it) and then I memorized its name because I documented it with a video and kept repeating “ Tchiza (the sandwich) without cheese”.


This snack is inspired from the Mexican Burrito, replacing a large tortilla with Trid pastry. “Tchiza” is a sort of a Sandwich spin on the classic “Trid”; which is a very thin Moroccan Pastry cooked over a M’ri or Terrada ( a copper bowl shaped pan) commonly served with chicken or meat stew and lentils as part of a dish called Rfissa.

Burrito has inspired the world, but I have always found it kind of heavy and never could finish it. But, then I tried the Trid version of it, and OMG , I went back to have a second one to make sure it was not the “hunger” effect… Never thought that my stomach would handle a sandwich filled with rice, avocado sauce, onions, tomatoes, pickles, lettuce, carrots, potatoes, olives and meat!


  • For trid pastry:
    • 250g Flour
    • 100g Semolina
    • pinch of salt
    • Water
    • Olive oil
  • For the filling: ( for 2)
    • 1 Onion + 1/2 for meat
    • 2 Tomatos
    • 1 carrot ( shreded)
    • 1 medium potato ( cubed and boiled)
    • 1/3 cup rice
    • Pickles
    • Green olives
    • Lettuce
    • Tuna (optional)
    • 500g minced meat (chicken or beef)
    • Salt & pepper
  • For the Sauce: 
    • 1 ripe Avocado
    • Lime
    • Cilantro
    • Garlic (optional)
    • Olive oil
    • Salt to taste


  1. First of all, mix the trid ingredients ( flour, semolina, salt) using enough lukewarm water to make a soft dough (non sticky). Form into tinny balls and let it rest for a couple of minutes.
  2. Flatten the balls using olive oil until having a paper-thin layer then sprinkle some extra semolina.
  3. Heat a large pan, and cook both sides of the thin layer ( adjusting it to have a perfect shape). Cook for 30 seconds or so.
  4. Cook in another pan, 1/2 onion and minced meat ( spice it with salt, pepper, cumin (optional)) for about 15 minutes.
  5. When ready, Place the trid on a working surface: spread the avocado sauce and place over rice, chopped tomatoes, onions, pickles, carrots, olives, lettuce and meat.
  6. Fold up the bottom to cover the filling then fold the edges in. Roll up tightly, then heat both sides for 5 minutes until the trid becomes golden brown. 







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!



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


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.






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!





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.

Continue reading “Tkalia”

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.

Continue reading “Hasselback potatoes”