Arabic

Leek from the oven in saffron vinaigrette and spicy crumb

This takes leeks to an incredibly high level. So wonderfully soft, tasty, crispy and with up to 20 different flavor layers. It’s a party for the senses. And in any case, you have never eaten leeks this delicious. That’s for sure.

Pimientos de Padron with tahini sauce

The happy faces and the smiles and the ‘ohhh and yes’ are all over the place when I put a bowl of Pimientos de Padron on the table at home. We all love it so much. Daughter Lalaine lives in Spain, we once rented a house in Galicia for a whole summer and ate Pimientos de Padron every day. As a snack. Als a starter. You can also get them here. And it’s a party right away. This tahina sauce also brings me right back home to the Middle East.

Moroccan stuffed bread with cauliflower

In the restaurant we always start with two starters, one of which is usually a sandwich. But one that is made interesting. Not just any bread. And this is one of those. Delicious, surprising and beautiful to see. That’s nice as well.

Moroccan squash puree with pistachio

In November we were in Morocco and had squash puree for lunch. It inspired me to make this dish. In the restaurant I serve it as a starter with some bread, but it can go with anything really. Also delicious with a mezze for example. Or with some fried rice. Or with a salad. Or with some broccoli. Or… well you get an idea right?

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