Morocco

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.

You look at the ingredients and think … simple. And maybe you think … not special enough… well, then you’re wrong… Because this soup is extremely delicious. You hope there will be something left for later or for the next day… and that nobody will beat you to it… Because that would be … annoying… This is the soup Zaynab once made for us on a Sunday afternoon. We always remembered it and often long for it…

These green olives are very tasty with a sauce of grilled peppers and rose harissa. The pickled lemons top it off. Really a very nice addition to your mezze or just as an appetizer of course.

Kohlrabi is a new discovery of mine. I love it. It’s grown around here and I buy it from locals. And this Dutch vegetable can certainly be prepared in an Arabic way. The proof is in the pudding and in this recipe. Deliciously spicy. And kohlrabi itself is also really great. And light. And nutritious.