Spinach salad with sour/sweet marinated date, almonds and crunchy pita
Look, these are the salads I love. Lukewarm, crunchy, sour and sweet. Everything is there. You can certainly put it on the table as a meal salad. The dates, the almonds and the bread are very nutritious.
Bolani, Afghan stuffed fritters
It is a deliciously crunchy snack that works very well as a start to a menu. The filling makes it surprising and of course you can fill it as you see fit. I filled it with a garlic/herb mixture and presented it on a bed of ginger yogurt.
Eggplant, tomato, turmeric and walnut stew
It’s like green beans and tomato, so it is with eggplant and tomato. The variations are endless and always lead to delicious comfort food. This is also the case with this classic. Everything is right, everything is tasty, everything is fine. And the more patience you have, the tastier it becomes.
Green beans in tamarind-tomato sauce
Green beans and tomato. It comes in all variants. And this one with tamarind beats a lot of other recipes I must say. Super tasty and green beans become great ‘stars’ on the table in one go.
Citrus rice
In addition to a sweet dish, I like to put down a fresher dish. I love those complementary or sometimes even contrasting flavors. That’s how I came up with the idea of cooking rice in citrus juices. Of course, depending on what you want, you can make it from quite sweet to a bit more bitter or sour. It’s just what you want. In any case, it is really very different. And that’s always nice, such a surprise.
Sudanese eggplant stew
Just when you think you’re familiar with all the eggplant stews, you stumble upon this one. And what a one. So surprising. So good. So different. Guests raved. And so do we. We are going to make this very often.
Red bell pepper, celeriac and tahina soup
What a combination this is. Celeriac and red bell pepper are not a natural combination, but in this soup they definitely are. Totally complementary to each other. And the tahina makes it a creamy, nutty whole. Delicious.
Zucchini from the oven with tahina sauce, za’atar and fried sage
Zucchini becomes this hit of the night in one fell swoop when you serve it this way. Full of flavor, delicious tahina sauce on top, the spicy za’atar and then the crispy and clearly present sage on top. How delicious.
Sweet potato pear soup
I used to make sweet potato pear salad… and suddenly thought … That could also be a great soup. But it shouldn’t stay and be too sweet either. And so I added some fenugreek. And that was a great find, if I do say so myself. And then add a few caramelized walnuts and it was complete.
Pea-almond puree with sweet onions
Green peas, what to do with them? Boring, dry, mwa. But somehow they keep pulling at me to make something delicious with it. And that worked out very well with this dish, if I do say so myself. It is a great combination in which the pea rises to great heights. And in addition to being tasty, the pea is also mega healthy, even though you might not say so at first glance. So let’s make it…