ROSTED PEPPERS SALAD

5 roasted green pepper (in oven)

olive oil

crushed garlic (a lot of)

coriander, parsley

2 tbsp cumin

vinegar

paprika

salt, pepper

1. Cut roasted green pepper into bigger pieces.
2. Prepare sauce, add into roasted pepper and stir gently.

PEAS SALAD

1 onion

1 tomato

500g of peas

crushed garlic

1 tsp lemon juice

olive oil

coriander, parsley

2 tbsp paprika (spicy or not; it depends on your taste)

saffron

salt, pepper

1. Cut an onion and tomato into small pieces.
2. Put altogether into the pot and cook over low heat until peans will be soft. Stir it from time to time.
3. In the end add coriander, parsley and lemon juice. 

GREEN BEANS SALAD

1 onion

1 tomato

500g green beans

coriander, parsley

1 tsp lemon juice

olive oil

turmeric, ginger (powder)

salt, pepper,

sour lemon (eventually:))

1. Cut an onion and tomato into small pieces.
2. Put altogether into the pot and cook over low heat until beans will be soft. Stir it from time to time.
3. In the end add coriander, parsley and lemon juice. 

TOMATOES SALAD WITH CAPERS

tomatoes

roasted green peppers (in oven)

Sauce:

2 tbsp oil

2 tbsp vinegar

1 tbsp capers

2 tbsp cumin

salt, pepper

1. Peel the tomatoes and cut into small pieces. Roasted green peppers cut into small pieces also.
2. Prepare the sauce: mix altogether and add into the prepared vegetables and stir gently.

EGGPLANT SALAD WITH ARGAN OIL

INGREDIENTS:

4 eggplants

garlic

Sauce:

tomato concentrate

crushed garlic

herbs: salt, cumin, paprika

fresh: parsley, coriander

vinegar

argon oil (or walnut oil)

1. Cut the eggplants into 4 (length), and stem them with a few cloves of garlic.
2. Prepare sauce. Mix all ingredients together into smooth mass.
3. Arrange the eggplants on a plate and pour over the sauce.

MOROCCAN LENTIL SOUP by Lamia

Ingredient: 

- Lentil 

- Onion 

- Tomato 

- Tomato paste 

Garlic 

Coriander + parsley 

Olive oil 

Water 

Salt + cumin+ pepper 

Put all ingredient in the casserole and boil till lentil is soft.

MEATBALLS TAGINE by Lamia

- 2 onion cut into pieces 

- 6-8 medium tomatoes, cored and roughly chopped

- 1 tablespoon paprika 

- 1 tablespoon cumin 

- ½ teaspoon pepper 

- 3-4 tablespoons chopped fresh flat-laa parsley and coriander 

- 2 garlic cloves, minced 

- Salt & black pepper

- ¼ cup vegetable oil 

- For the meatballs 

- 500 g ground beef 

- 1 tablespoon paprika 

- 1 teaspoon cumin 

- 3-4 tablespoons chopped fresh flat-leaf parsley and coriander 

- Salt &  black pepper

Directions:

Mix all the ingredients for the sauce together in the tagine,  cover and let simmer gently over medium heat for 15 minutes.  stirring a occasionally.  

Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls.  about 1 inch round.

After the tomatoes have simmered for about 15 minutes.  stir the sauce and add a little water if you feel it is needed.  

Place the meatballs in the sauce. 

Do not stir but just let them sit on top of the sauce.  

Lower the heat,  cover and cook for another 8-10 minutes.

ZAALOUK (Eggplant salad) by Lamia

Ingredients: 

- 3 fried Eggplant 

- 5 Tomatoes 

- Tomato paste 

- 4 pieces garlic (pressed) 

- Parsley + coriander 

- Salt+paprika+cumin 

- Vinegar

1. Prepare the tomato sauce and add garlic + coriander parsley.  

2. Once the tomato sauce is cooked,  add eggplant tomato paste + vinegar

3. Serve warm or cold

SPINACH WITH PRESERVED LEMONS by Lamia

Ingredients:

- 500g chopped spinach 

- 1 handful coriander 

- 1 handful of parsley 

- 1 teaspoon sweet pepper(paprika)  

- Teaspoon hot pepper(optional)  

- 1 teaspoon cumin 

- 1 teaspoon salt 

- Olive oil 

- 3 or 5 cloves garlic(pressed)  

- The juice of one lemon 

- ½ preserved lemon(cut into slices)  

- 6 olives

1. Cook the spinach until evaporation of water,  

add coriander and parsley + garlic and oil.  

2. In the middle of cooking,  add spices.

3. Simmer a little bit and add the juice + the preserve lemon and olives

4. Stir to mix over a medium heat.  

5. Check the seasoning and remove from heat.  

Serve garnishing with olives and preserved lemon.

NAMURA (BASBOOSA) by Lamia

2 cups semolina flour

1/3 teaspoon baking powder

1 cup white sugar

1 cup sweetened flaked coconut

1/4 cup butter, melted

1 cup plain yogurt

1/4 cup milk, or as needed

1/4 cup whole almonds 

1 cup water

1 cup white sugar

1 tablespoon lemon juice

Directions :

1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.

2. In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.

3. Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.

4. When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.