Meat
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Continue readingWhen it comes to street food, few dishes can compete with shawarma. After living in Dubai for ten years, I dove deep into the rich Levantine cuisine that fills this emirate, which I proudly call “my second home.” Trust me, shawarma there offers much more than just a sandwich. It delivers a true culinary escape into the heart of the East.Today, I’m thrilled to share a recipe for lamb shawarma inspired by Palestinian chef Sami Tamimi from his book “Falastin.” By cooking and enjoying Palestinian dishes, we not only celebrate an abundance of flavors but also honor a rich history,…
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Continue readingGreece is a place that wins everyone over with its stunning beaches, divine cuisine, and wonderful hospitality. I must admit that the island of Naxos, while less famous than its neighbors Mykonos, Santorini, or its twin sister Paros, holds a special place in my heart. It is the largest and most fertile of all the Cyclades islands, making it a hidden gem waiting to be explored! Where to Stay in Naxos? For the second year in a row, we’ve chosen to spend our summer holiday in Naxos. And once again, we opted for the same charming accommodation. The adorable “Sorokos…
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Continue readingRoasted Greek lamb shoulder is a dish often served at Easter. It’s so easy to make and incredibly delicious. The dish itself doesn’t require much work, but it does need slow cooking for flavourful, juicy meat that melts in your mouth, along with a creamy and divine sauce. For the herbs, you need nothing complicated: garlic, rosemary, thyme, oregano, and lemon. This blend goes perfectly with lamb and adds wonderful flavour.You might be wondering why I chose to share this roasted Greek lamb shoulder recipe with you. The answer is simple: we decided to spend our holidays in Greece again,…
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Continue readingChicken tagine Mchermel, or simply chicken tagine with chermoula, is a classic Moroccan dish that I especially love. It’s a comfort food dish, like all Moroccan tagines and stews. It’s so delicious and doesn’t require much effort, but you’ll need some patience. As I always say, a good tagine needs time to cook. This Chicken tagine Mchermel is very flavorful and doesn’t take long to prepare. The longest part is letting the chicken marinate. Ideally, let it marinate for two hours, or even overnight, so the chicken can soak up all the great flavors from the marinade. The marinade is…
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Continue readingThis roast chicken with creamy garlic and green peppercorn sauce is Ottolenghi’s revisitation of what the English know as the “Sunday roast”. Every Sunday they meet with family or friends to enjoy a good piece of roast meat, the most traditional being beef. They accompany it with roasted or mashed potatoes, roasted root vegetables, the famous Yorkshire pudding and of course “the gravy sauce”. Here Ottolenghi chose chicken thighs, which are tender and juicy with crispy skin. The sauce is just crazy. It is creamy and slightly tangy. In addition to being delicious, this dish is very easy to make.…
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Continue readingThis braised eggs with beef and smoked aubergine is a very comforting dish, rich in Middle Eastern flavors as tradition dictates with Yotam Ottolenghi. This recipe is quite surprising, it is an incredibly balanced mix of ingredients and flavors. Ottolenghi always knew how to enhance vegetables by highlighting the flavors of the Middle East. In this dish, the aubergine with its smoky flavour goes perfectly with all these spices: cinnamon, chili pepper, cumin, as well as sumac with its tangy taste which perfectly seasons the eggs with runny yolks. And of course the famous tahini sauce, an essential, it is…
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Continue readingThis savoury – sweet chicken tagine with onions and raisins is a classic of Moroccan cuisine. It’s really delicious, easy to make and doesn’t require a lot of ingredients. The tagine is a staple of Moroccan cuisine. Its name actually designates both the cooked dish and the earthenware pot in which the food is cooked. The secret to get a delicious tagine it’s not only the choice of the ingredients but above all it’s the cooking time. So please forget all recipes that offer quick and express tagines. This kind of dishes should be cooked for a long time and…