Spending my days playing in the kitchen, testing and tasting recipes.

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Breakfast for Dinner

If you are looking for a breakfast for dinner idea, check this out. In Lebanon, Manakesh is known as the go-to breakfast, very similar to how we in America consider an egg + cheese sandwich as our go-to breakfast. Manakesh are very popular Middle-eastern flatbread topped with a variety of toppings such as za’atar, cheese, onion-tomato mixture. The dough recipe I use for these homemade flatbreads comes from the neighbors I grew up next to.

Preserved Lemons

  Print Preserved Lemons Prep Time 15 mins Cook Time 10 mins Refrigerator Time 14 d Total Time 25 mins   This recipe combines both salt and sugar, making these preserves versatile in many sweet and savory dishes. A special preserving process requires making a brine, which is not unlike pickling and takes a bit of time. After the ingredients are combined, they are left to loosen up and transform. Once you’ve preserved the lemons,

Thyme-Infused Honey

  Print Thyme-Infused Honey Prep Time 5 mins Resting Time 5 d   I love how easy infused honey is to make and how many ways you can use it. My favorite use so far is to sweeten cocktails, but there are many others. Make a few mini jars of thyme honey for perfect housewarming gifts, use it in hot or iced tea, or enjoy a spoonful to soothe coughs naturally. Course: Condiments Cuisine: Greek

Chicken Tagine with Artichokes

  Print Chicken Tagine with Artichokes Prep Time 10 mins Cook Time 35 mins Total Time 45 mins   Tagine is historically a slow-cooked Moroccan dish that is named after the earthenware pot in which it is cooked. My version takes out the long hours of cooking. The chicken is simmered in a spiced broth with no added fat or oils, allowing you to savor this fragrant dish guilt-free in just under an hour. Course:

Bastilla

  Print Bastilla Prep Time 35 mins Cook Time 55 mins Total Time 1 hr 30 mins   As it is generously doused with powdered sugar, this famous Moroccan chicken pie masquerades as a dessert until you cut into it. Wonderfully spiced with saffron and cinnamon, the dish has a combination of sweet and savory flavors that’s surprising.  Course: Appetizer Cuisine: Moroccan Keyword: appetizer, chicken, hors d’oeuvres, pie Servings: 8 people Robin Goldstein: carlos flores

Moroccan-Style Roasted Carrot Salad with Avocado

  Print Moroccan-Style Roasted Carrot Salad with Avocado Prep Time 20 mins Cook Time 30 mins Total Time 50 mins   With loads of savory spice and a delicious roasted citrus dressing, this happy combination of roasted carrots and raw, shaved carrot threads is very gratifying. You’ll want to flavor the carrots with the dressing before roasting and again while they are steaming hot, then toss with sliced avocado and crisp salad greens just before

Chermoula Sauce

  Print Chermoula Sauce Prep Time 10 mins   A North African sauce, traditionally paired with fish, chermoula is a delicious mix of fresh herbs, earthy spices, and acidic preserved lemon. I think it’s fantastic with other dishes as well; I like to stir spoonfuls of this pungent sauce into soups and couscous, or serve it with chicken. Course: Condiments Cuisine: Moroccan Keyword: condiments, Moroccan, sauces Servings: 20 servings Robin Goldstein: carlos flores Ingredients 1

Taktouka

Print Taktouka Prep Time 5 mins Cook Time 10 mins Total Time 15 mins   For this very popular and traditional Moroccan salad use a variety of green chiles, rather than green bell peppers, which adds a spicy note to taktouka, depending on the chiles you use. You’ll need to roast and skin your peppers before you use them in the recipe, or you can simply use jarred roasted peppers. Course: Salad Cuisine: Moroccan Keyword:

Sweet Potato-Taktouka Tart

  Print Sweet Potato-Taktouka Tart Prep Time 15 mins Cook Time 45 mins Total Time 1 hr   Vivid and colorful, this quiche will stand out at your next brunch or as a main course for dinner. The tart is very easy to make and tastes rich, although it doesn’t include heavy cream or a great deal of cheese. The sliced sweet potato stands in for a crust. If you don’t have a mandoline or