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Friday, March 20, 2026
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Soup
Creamy Mushroom and Barley Soup with Thyme
A hearty and earthy soup featuring tender mushrooms and pearl barley simmered in a creamy broth infused with fresh thyme and garlic, finished with a touch of yogurt for richness.
Ingredients
- 400 g Mixed mushrooms (button, cremini)
- 80 g Pearl barley
- 1 medium Onion
- 3 cloves Garlic cloves
- 4 sprigs Fresh thyme
- 1200 ml Vegetable broth
- 100 g Plain yogurt
- 30 g Butter
- 2 tbsp Olive oil
- 1 to taste Salt and black pepper
How to Make
- Rinse the pearl barley under cold water and set aside to drain.
- Clean and slice the mushrooms into thick pieces, then finely dice the onion and mince the garlic.
- Heat olive oil and butter in a large pot over medium heat, then sauté the onions for 4 minutes until softened.
- Add the garlic and cook for 1 minute until fragrant, then add the mushrooms and cook for 6-7 minutes until they release their moisture and turn golden.
- Add the pearl barley, fresh thyme sprigs, and vegetable broth to the pot and bring to a boil.
- Reduce heat to low, cover, and simmer for 35-40 minutes until the barley is tender and the soup has thickened.
- Remove from heat and discard the thyme sprigs, then temper the yogurt by mixing it with a ladle of hot soup before stirring it into the pot.
- Season with salt and pepper to taste, serve hot garnished with a drizzle of olive oil and fresh thyme leaves.
Serving: 350g
🥘
Main Course
Moroccan-Style Lamb Tagine with Apricots and Almonds
Tender chunks of lamb slow-cooked with sweet dried apricots, aromatic spices including cinnamon, ginger, and saffron, finished with toasted almonds and fresh cilantro in a rich, fragrant sauce.
Ingredients
- 800 g Lamb shoulder, cubed
- 150 g Dried apricots
- 2 large Onions
- 4 cloves Garlic cloves
- 20 g Fresh ginger, grated
- 1 tsp Ground cinnamon
- 1.5 tsp Ground cumin
- 1 tsp Ground coriander
- 0.3 g Saffron threads
- 2 tbsp Honey
- 500 ml Chicken or lamb broth
- 80 g Sliced almonds, toasted
- 30 g Fresh cilantro
- 3 tbsp Olive oil
- 1 to taste Salt and pepper
How to Make
- Pat the lamb cubes dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat, then brown the lamb in batches for 3-4 minutes per side until golden, and set aside.
- In the same pot, add the sliced onions and cook for 5 minutes until softened, then add minced garlic and grated ginger and cook for 1 minute.
- Add the cinnamon, cumin, coriander, and saffron threads to the pot and stir for 30 seconds until fragrant.
- Return the lamb to the pot along with any accumulated juices, then add the broth and honey and bring to a boil.
- Reduce heat to low, cover, and simmer gently for 1 hour and 15 minutes, stirring occasionally.
- Add the dried apricots to the pot and continue cooking uncovered for another 30 minutes until the lamb is tender and the sauce has thickened.
- Toast the sliced almonds in a dry pan for 2-3 minutes until golden and fragrant.
- Garnish the tagine with toasted almonds and fresh cilantro, serve hot with couscous or flatbread.
Serving: 450g
🥗
Salad
Moroccan Carrot Salad with Orange Blossom and Cinnamon
A vibrant North African salad of grated carrots dressed with fresh lemon juice, orange blossom water, cinnamon, and olive oil, topped with raisins and fresh mint for a sweet and aromatic side.
Ingredients
- 600 g Carrots, peeled and grated
- 60 ml Fresh lemon juice
- 1 tbsp Orange blossom water
- 0.5 tsp Ground cinnamon
- 1 tbsp Honey
- 3 tbsp Extra virgin olive oil
- 60 g Golden raisins
- 20 g Fresh mint leaves
- 0.5 tsp Salt
How to Make
- Peel and grate the carrots using a box grater or food processor, then place them in a large mixing bowl.
- In a small bowl, whisk together the lemon juice, orange blossom water, honey, cinnamon, olive oil, and salt until well combined.
- Pour the dressing over the grated carrots and toss thoroughly to coat evenly.
- Add the golden raisins and roughly torn mint leaves to the salad and mix gently.
- Let the salad rest for 15-20 minutes at room temperature to allow the flavors to meld.
- Taste and adjust seasoning if needed, then transfer to a serving platter and garnish with extra mint leaves before serving.
Serving: 200g
🍚
Side Dish
Buttered Couscous with Caramelized Onions and Chickpeas
Fluffy steamed couscous tossed with golden butter, sweet caramelized onions, and tender chickpeas, seasoned with warm spices and garnished with fresh parsley for a comforting North African side dish.
Ingredients
- 300 g Couscous
- 375 ml Vegetable broth or water
- 50 g Butter
- 2 large Large onions, thinly sliced
- 200 g Cooked chickpeas
- 1 tsp Ground cumin
- 0.5 tsp Ground coriander
- 30 g Fresh parsley, chopped
- 2 tbsp Olive oil
- 1 to taste Salt and black pepper
How to Make
- Bring the vegetable broth or water to a boil in a pot, then remove from heat and stir in the couscous with 20g of butter and a pinch of salt.
- Cover the pot tightly and let the couscous steam for 5 minutes until all liquid is absorbed.
- Meanwhile, heat olive oil and remaining butter in a large skillet over medium heat, add the thinly sliced onions and cook for 15-18 minutes, stirring occasionally, until deeply caramelized and golden brown.
- Add the chickpeas, cumin, and coriander to the onions and cook for 3 minutes until the chickpeas are heated through and coated with spices.
- Fluff the couscous with a fork to separate the grains, then transfer to a large serving bowl.
- Add the caramelized onion and chickpea mixture to the couscous and toss gently to combine.
- Season with salt and pepper to taste, garnish with chopped fresh parsley, and serve warm.
Serving: 280g
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