Those who can bake cannot cook. And those who can cook cannot bake. It’s a prejudice, but it’s true when it comes to me. I’m not a pastry chef, way too precise for me. But I can make these delicious fondants. Inspired by Michelin star chef Claire Vallée from France, we make these on a regular basis. And we are very happy with it ourselves. Even if we say so ourselves.
We already have another delicious garlic soup in our arsenal. But this one is also top notch. The harissa slightly spicy and spicy. Together with the creamy garlic soup with white wine in it such a great combination.
Green peas, I have – or had – nothing to do with it. Don’t find them deep in my heart at all. Sorry. So then you will see how you can serve them with a real wow effect. And that has worked incredibly well here. I even like to eat peas.
Sometimes you just want to put something spectacular on the table. And this is one of them. You use the long great trunk of the king oyster mushroom, you give it all the attention you have. You put it on a bed of parsnip cream and a dollop of pine nut cream on top. And it’s very quiet around you. What a blast.
Carrot is not so tasty and I tire of it quickly. But the Moroccan food culture knows how to handle it. And then carrots are suddenly horribly tasty. Also in this salad that you prepare warm and then let it cool down. Definitely the better way to make a salad as far as I’m concerned.
Maftoul or pearl couscous has such a delicious structure. It is soft and yet has a bite. Those little balls absorb flavor and blend in great with the rest of the ingredients. I am in favor of cooking first and then baking. Then they are at their best. So that’s the tip of the day.
Lima beans, what would I do without them. And here together with sweet fried paprika, cumin and garlic. Delicious.
Such a delicious salad. Fresh. Creamy. Tasty. Cucumber at z’n best.
I couldn’t have enough cauliflower in the restaurant when it was on the menu. The guests kept ordering it. Simply fantastic. I don’t think I need to say more about it.
I’m not into baking, but sometimes I let myself be tempted. I got this from the cookbook ‘tahini’ and everything with tahini is better. Moreover, this is so easy to make that even I wanted to try it, in terms of baking that is. Because sometimes cooking can’t be too complicated enough for me. I serve these cookies with a savory dip, such as baba ganoush. Delicious combination.
Beetroot always has its earthy taste. And this cream with lemon zest and lemon juice lights it up completely. The pine nuts bring it together. And the mint amplifies everything a little bit more. Delicious appetizer. Can’t say otherwise.
Kadaifi is a miracle. Crisp. Easy to use. It is normally used for baklava, for example, but I really like it in savory dishes. It turns a pie into a feast. A feast for the eyes too. And of course you can make any filling you like.
With a lot of patience, leeks can become the highlight of the evening. The same is true with this dish. You let it simmer for a long time in the oven in oil. It becomes as tender as you’ve never tasted leeks before. And then with a delicious almost sweet leek cream. And crispy dukkah on top. Man, it couldn’t get better. And you never make enough.
Creamy because of the coconut milk and coconut cream, spicy because of the fenugreek and cinnamon. Pumpkin makes it wonderfully soft. And the lemon and orange zest give it that kick that makes it addictively delicious.
I like layering, putting things together. And this is typical such a dish. The delicious lentil puree and then the celeriac with those crunchy hazelnuts and that tasty mint.
This is a very satisfying soup. I think it’s really a soup for cold days. Leek, tomato, borlotti beans, harissa and agave syrup. Simply fantastic. Nice thickness, not too liquid, not too thick. Add a large piece of bread and you have your meal ready.
It is a salad that surprises you so pleasantly that you are completely amazed. So I like salads of cooked vegetables. My son often laughs at me about it. Mom, you call this a salad? The answer is: yes. This is also a salad. And a fantastic one.
Zucchini, it’s a great vegetable but can be so boring. Just average. Close to nothing. And in this dish you turn weakness into strength. You let it boil down for so long until it is so incredibly tasty that you will never say zucchini is ‘mwa’ again. The creamy garlic puree makes it a whole. The pul biber slightly spicy. And the substance of the zucchini is close to perfection.
Kibbeh is so versatile. This is a great variation. With sweet potato and sun-dried tomato. It’s a smooth dish. Together with a salad you have a delicious meal that has everything in it. And it also looks spectacular.
I like to layer. That always makes a dish more interesting. And you can be a little more daring with pronounced flavors because it is balanced by another layer. It’s the same with this dish. Exciting.
Crispy eggplant. You can hardly imagine that. But it’s possible. And then it’s so delicious. Patience. Trust. Patience. Trust. That’s what you need. But then a great reward awaits.
Fresh herbs that are the salad itself. It’s so delicious, so full of flavour. And so is this salad. The flat parsley, the mint are beautifully complementary. The leaves of the little gem act as a boat. The sumac finishes it off. And you will always use the tahini dressing for your salads from now on.
A green soup. A creamy soep. Soft. Spicy. Deep taste. Interesting taste. New taste sensations. You need to do some cutting chores. You need to stir a bit. But my goodness, the goodness that comes upon you after a while.
I had leftover tomatoes. I had leftover potatoes. And thought, yes let’s put them in the oven. And then thought, go make a salad. Very simple salad, but simple often also means delicious. Soft, spicy with the harissa and crunchy with the sage leaf. A salad with delicious layers of flavour.
Slightly spicy, nice and crunchy and a delicious substance because of the potato that also goes through it. Throw in some Moroccan spices to make a very interesting and warm soup.
A delicious snack to start the evening with. The full taste of artichoke, mixed with the present but subtle taste of pickled lemon and the spiciness of red pepper. All in all super tasty and surprising. And not a difficult taste.
This spinach dish is as delicious as it looks. Soft through the yogurt, but also best seasoned with the coriander seed and plenty of black pepper. And crunchy because of the walnuts and almonds. Super tasty with a rice dish, such as the one from Iraq that you can find elsewhere on the site.
I once wrote a blog about it: lentils have an image problem. For all the wrong reasons, I say. Because lentils are delicious. And very delicious and versatile to prepare. This is one of them. Sweet and spicy.
This is one of the most important cooking discoveries of the year for me. You cook this rice the Iraqi way and believe me, that is very different from what you are used to. And with a result that you are not used to either. Rarely eaten such delicious rice. And also so beautiful. I found it in the Iraqi cookbook ‘Noomi’. And kudos kudos kudos for sharing because this is an ultimate prize winner.
I feel like a guest from our restaurant when I hear myself say: “I don’t really like potatoes, but so….” Use delicious large jacket potatoes for this dish. The really sturdy ones. Delicious. The combination of the sweet soy sauce, the spicy harissa and the earthy tahina is magical. People are licking their fingers. And quite rightfully so.