Jacket potato with yogurt fenugreek and star anise spring onions
Don’t you simply want to run into the kitchen when you look at this photo? There is a reason for this. As it is incredibly delicious. The yogurt is made with a very spicy spice mixture and the spring onions are fried together with star anise. Really spectacular.
Bean-tomato salad in tahini dressing
I really like a bean salad. It’s so soft and with some fresh tomato and a nutty tahini dressing it all comes together wonderfully. At the table in the restaurant, the salad also received high praise and pleasantly surprised our guests, who apparently had some mixed feelings about the word ‘bean salad’. 😉
Spicy pumpkin from the oven with dried figs, smoked almonds and pecans
What was your favorite dish tonight? I often ask guests that question. And if this is one of the dishes at the main course, then it often wins over the others. And quite rightfully so.
Avocado dip with sumac and sesame seeds
This is a fantastic snack. Ready in no time and delicious if you combine it with a spicy cracker, such as a chickpea cracker with pul biber – see other recipe. In the restaurant we serve it that way.
Spicy rice from the oven with coriander yogurt
Okay, the picture doesn’t do the rice justice. This is rice that you want to eat for breakfast, lunch and dinner. Spicy, unctuous I would almost say and wonderfully cooked in a totally different way than you’re used to.
Radicchio salad with dates and pumpkin seeds
A crunchy, sweet and savory salad. When you talk about layers of flavor, you’re talking about this salad. One taste sensation after another in your mouth. And just when you think you’ve tasted everything, you discover a new taste. This is such a salad.
Buttery leek from the oven with crispy lemon pepper panko
Leek like you’ve never eaten it before. So soft, so flavorful, so perfect. Nice and long in the oven until it has become buttery soft. The crunchy panko with the special taste of lemon pepper. It’s the way to get the tastiest leeks on your plate.
Palestinian lentil soup
Lentils immediately solve their image problem in this soup. This soup is surprising with every bite. It goes on and on with the surprises. Crisp. Fresh. Creamy. Spicy. Lots of flavours. It really is all possible. Try it.
Dried fig, black olives, almond agave syrup dip
The heavyness of the black olives. The sweet and crunchiness of the dried fig, the nutty of the almond and the agave that gives it a little extra sweetness. Enjoy it with some drinks.
Spinach with za’atar chestnut mushrooms
Spinach, I can sometimes think that I have already thought of all possible ways to prepare it. And then…this…so delicious. So fast, so simple, so different, so delicious.
Cabbage with sumac currants and spinach
Layers of flavour, as far as I’m concerned, that’s what the kitchen of à la Damaris is all about. You see what you eat. And that’s what you are eating. You take a bite and it matches what you see. But then more happens. You taste different flavors than you expect. Maybe a different texture than you imagined. The same is true with this dish.
Buns with coriander seeds and cumin seeds
Delicious spicy sandwiches. Delicious with everything. With sweet. With savory. Just as it is.
Shallot marinated in pomegranate molasses and cinnamon
I remember the first time I marinated shallots a few years ago. And it was the surprise of the year. And I liked it so much that I didn’t want to think of a variant. But now it had come.
Black rice salad with spicy zucchini
Black rice has something magical about it. Not only to see, but also to taste. A harder bite, nutty taste, absorbs a dressing very well. The spicy zucchini and crunchy pomegranate seeds complete it.
The most delicious carrot-coconut soup with tamarind
A soup the way I like to make them. Just the right thickness, just the right flavor proportions, crunchy pumpkin seeds… Such a soup that is always ordered. And then you know you are doing something right. And that for a carrot soup. Well, that’s quite unexpected I think…
Spicy potato mash with fresh turmeric and cumin
Potato prepared in a way that really makes everyone happy. The soft potato, the spicy of the spices, and the surprising of the grated turmeric / turmeric in it. A small miracle on your plate and in your mouth.
Borani | butternut squash, yogurt, dill, walnut
Borani is a Persian dish that comes in many guises depending on who cooks it and the traditions passed down from generation to generation in the family. This variant is with butternut squash and coconut yogurt. Walnut for the bite. Aleppo chili pepper for the spice. And the dill to make it a party. It is an incredibly delicious dish.
Winter citrus salad with fresh labneh
This is a delicious warming and surprising salad. You go from one taste sensation to another. You also feel the vitamins and the sun flowing into your body. Delicious.
Citron curcuma fondant à la Claire
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.
Creamy garlic soup with harissa
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 with a real wow effect
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.
King oyster mushroom on parsnip cream and with pine nuts
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.
Moroccan carrot salad with lime yogurt
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.
Pearl couscous (maftoul) with pickled lemon, pistachio and spinach
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 bean red pepper dip
Lima beans, what would I do without them. And here together with sweet fried paprika, cumin and garlic. Delicious.
Cucumber salad with tahina and sesame
Such a delicious salad. Fresh. Creamy. Tasty. Cucumber at z’n best.
Deep fried cauliflower in tahina smoked paprika sauce
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.
Date tahina cookies
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 on a lemon cream with pine nuts and mint
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 pie with Lebanese eggplant and tomato filling
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.