Arabic

Labneh with figs and caramelized walnuts

Figs are comfort food for me. I eat them with skin and all. I simply cannot get enough of them. I feel happy when I can gently squeeze a ripe fig. En dan als je ze openscheurt. Beautiful sight. I didn’t even mention the taste. The sweetness. The festive taste. Phew… and here with caramelized walnuts and yogurt. A true party.

Spiced celeriac from the oven

I’ve been very successful with this recipe this summer. Celeriac. People are shy. Look at it. Yeah, looks nice but… Yeah, celeriac …. Do I dare or not? And if, after some encouragement, they do take a bite, and then it all takes off. There is no stopping it. Do I need to say more? No, thought so.

Grilled cauliflower on a bed of chickpea puree with pickled apple

Crispy and tasty grilled cauliflower. The base of a delicious chickpea puree. And the ultimate freshness of pickled apple. And this all brought together. It’s a surprising combination, but a real winner.

Full red saffron rice, fatteh and vegetables

I try to make sure every dish has something to bite. You need a good bite. Super important for vegan dishes that often largely consist of vegetables. But good traditional classics, dishes that are originally vegan, have already thought of that themselves. Just like with this dish. I use red rice for this one. That in itself is a bit sturdier. But the signature element of fatteh is, of course, the crusty bread that is part of it. And it works perfectly together here. PS: do you see the cinnamon stick in the picture?

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