Arabic

Tahina has the ability to turn something that is a bit boring into something interesting. Or even better, something that instantly turns into comfort food. In other words, something you can never get enough of. It also has that effect in this dish. In the plant based yogurt it gives this dish a delicious foundation. And the crumb on top gives the dish something surprising, playful and a little spicyness.

This is a very Lebanese way of preparing rice. First you bake the vermicelli, you add the Lebanese seven spice powder. Then cook the rice, sweeten it with a little agave syrup and let it rest. Sprinkle some fried slivered almonds on top and you have a delicious side dish on the table. Rice like you’ve never eaten before, but which you will probably put on the table much more often after today.

A delicious velvety soup, fresh because of the lemon zest, even a bit spicy. Great for a summer day or any other day of the year.

Whenever I can, I dive into a kitchen to cook with someone. I think that’s the nicest thing there is. It immediately creates a bond, you both do what you like best, you immediately exchange knowledge and passion with each other and in the meantime you are just making delicious things. You do not even have to speak each other language fluently in order to understand each other. So that’s exactly what I did in Tamragth, Morocco, two days after I tasted this dish for the first time. t hit like a bomb and I immediately made an appointment to cook together with Fati(ma). And that’s what we did. And now I serve it in restaurant and the guests say unanimously…. you get a star for this. Well, Fati deserves it.