Kategorie: Recipe

This easy red lentil soup is warm, nourishing and full of flavor. Made with simple ingredients and warming spices, it’s the perfect healthy comfort meal for any day of the week.

It’s creamy, filling and naturally rich in iron — perfect when you need energy and something truly comforting.

Ingredients

• Olive oil (enough to coat the bottom of the pot)
• 1 potato, diced
• 1 onion, finely chopped
• 3 carrots, diced
• 1 cup red lentils (rinsed)
• 3 teaspoons Ras el Hanout
• Salt & black pepper, to taste
• 1 to 1½ liters water (add more if you prefer a thinner soup)
• 1 teaspoon tomato paste
• 1 garlic clove, minced
• Dried mint
• Lemon (for serving)

Instructions

1. Heat olive oil in a large pot (don’t be shy with the olive oil — it adds flavor).
2. Add diced potato, onion and carrots. Sauté for a few minutes until slightly softened.
3. Stir in the red lentils, Ras el Hanout, salt and pepper.
4. Pour in 1 to 1½ liters of water and let everything simmer until the lentils and vegetables are very soft. Add more water if you like your soup more liquid.
5. Add tomato paste and minced garlic.
6. Blend the soup until smooth and creamy.
7. Let it simmer again briefly on medium heat.
8. Turn off the heat and stir in dried mint.

How to Serve

Serve warm with a squeeze of fresh lemon juice.

The vitamin C from the lemon helps your body absorb the iron from the lentils even better.

Personal Note

I often make this soup when I feel low on energy, tired or unmotivated. Red lentils are naturally rich in iron, and this soup always makes me feel nourished and recharged.

It’s healthy, comforting and tastes even better the next day. Just warm it up and enjoy again.

Simple. Healing. Delicious. 🤍

This creamy avocado banana smoothie is naturally sweet, ultra smooth and packed with healthy fats and energy.

With just a few simple ingredients, you get a rich, nourishing drink that can be enjoyed as a smoothie or as a thick smoothie bowl with toppings.

I call this my Glow Shake, because it truly makes me feel good from the inside out. It gives me energy, keeps me full and tastes incredibly comforting.

My mother used to make this for us when we were kids. Back then, not many people even bought avocados — I rarely saw them in other households. But my mom always had them at home and would turn them into this creamy shake. I remember being so excited every time she made it. It tasted like pure happiness.

Ingredients

• 2 ripe bananas
• 2 ripe avocados
• 500 ml milk (adjust depending on desired thickness)
• Honey, to taste
• Optional: 1 small splash orange blossom water

Dairy-Free Option

You can easily replace regular milk with:

• Oat milk
• Almond milk
• Or any plant-based milk of your choice

This makes the smoothie completely dairy-free while still staying creamy and delicious.

Instructions

1. Add bananas and avocados to a blender.
2. Pour in the milk (or plant-based milk). Start with 500 ml and adjust depending on how thick or smooth you prefer it.
3. Add honey to taste.
4. If using, add a small splash of orange blossom water for extra flavor.
5. Blend until completely smooth and creamy.

How to Serve

• For a drinkable smoothie, add a little more milk and enjoy with a straw.
• For a thicker smoothie bowl, use slightly less milk and add your favorite toppings.

Drizzle with melted chocolate, add raspberries, flax seeds or nuts for extra texture.

Simple ingredients. Big flavor. Pure comfort.

A deeply traditional Tunisian dish that is slow-cooked for hours until rich, thick and intensely flavorful.

Mlokhiya may not look fancy – but the taste is unforgettable.

For me, this dish is pure childhood. Whenever my mother cooked Mlokhiya, the smell filled the entire house… even the stairwell and outside. You could instantly tell: today is Mlokhiya day 🤍

And the best part?

It tastes even better the next day. After resting overnight in the fridge, the flavors deepen and it becomes even richer and more delicious.

Ingredients

For the Meat Marinade

• 800 g – 1 kg lamb (with bone preferred)
• 2 tbsp olive oil
• 1 tsp Ras el Hanout
• ½ tsp cumin
• ½ tsp rosemary
• 1 tsp paprika powder
• Salt & black pepper to taste
• 4–6 garlic cloves (minced)
• 1 tsp harissa (optional)

For the Mlokhiya Base

• 4 heaped tbsp Tunisian mlokhiya powder
• ½ – ¾ cup olive oil
• Water (enough to create a thick stew consistency)
• 5–6 bay leaves
• Extra paprika (added at the end)

Instructions

1. Marinate the Lamb

Mix the lamb with olive oil, spices, garlic and harissa.

Cover and refrigerate for at least 1 hour (overnight is even better).

2. Prepare the Mlokhiya

In a large heavy pot, heat olive oil.

Add the mlokhiya powder and lightly toast for a few minutes.

Slowly add water while stirring constantly.

It may look unusual at first – that’s completely normal.

Let it simmer on low heat for about 1–1.5 hours, stirring occasionally.

3. Add the Meat

Add the marinated lamb and bay leaves to the pot.

Cover and let everything cook slowly for 4–4.5 hours on very low heat.

The stew should thicken, the oil will rise to the top, and the meat will become incredibly tender.

Shortly before finishing, add a little extra paprika.

Patience is the secret ingredient here 🤍

How to Serve

Serve hot with fresh bread.

Dip the bread into the rich, thick sauce and enjoy the buttery-tender lamb inside.

It might not look very appetizing to some people — but trust me, the flavor is incredible.

And remember:

The next day, after resting in the fridge, it tastes even better.

This naturally sweet Date Spelt Pudding is made with only a few simple ingredients and contains no added sugar. It’s creamy, filling and perfect for Ramadan Suhoor, dessert after Iftar, or even as a healthy treat for kids.

I absolutely love this pudding. It tastes incredibly sweet and delicious, but it’s actually healthy – so you can enjoy it without any guilt. It’s also a great option for children because it’s naturally sweet from dates and completely refined sugar-free.

Ingredients

• 400 g pitted dates
• 750 ml water
• 1 small cup spelt flour (about 100–150 ml cup)
• A small splash of milk (optional, about 100 ml)
• A splash of rose water
• Coconut flakes & chopped dates for topping

Instructions

1. Add the pitted dates and water to a pot and simmer until the dates become very soft.
2. Strain the mixture. Keep the date water in a pot.
3. Mash the softened dates through a sieve using a spoon until a thick liquid comes through. Add this to the date water. (Discard the remaining skins.)
4. Place the pot back on medium heat.
5. Sift the spelt flour into the liquid while whisking continuously to avoid lumps.
6. Add a small splash of milk and keep stirring until the mixture thickens into a creamy pudding.
7. Stir in a little rose water.
8. Pour into bowls and top with coconut flakes and small pieces of dates.

Serving Tip

Enjoy warm or chilled. It’s naturally sweet, nourishing and keeps you full for hours – perfect for Ramadan mornings or as a healthy dessert anytime.

A tender, flavor-packed oven dish with buttery potatoes and incredibly juicy chicken.

This is one of those comforting Tunisian-style meals that fills the whole kitchen with the most amazing aroma. It’s not crispy — it’s beautifully juicy. The potatoes turn soft and buttery, the chicken stays tender, and the spiced olive oil sauce makes it perfect for dipping fresh bread.

Ingredients

Vegetables

• 2.5 kg potatoes, peeled and cut as desired
• 5 tomatoes, quartered
• 3 onions (red or white), halved
• 3 long peppers, slit open
• 10 garlic cloves (some whole, some sliced)

Chicken

• 4 chicken thighs (skin removed)

Marinade

• Olive oil (generous amount)
• 3 tsp Ras el Hanout
• 1 tsp dried rosemary
• ½ tsp cumin
• 4 tsp turmeric
• 1 tsp salt
• ¼ tsp black pepper

For the chicken

• 3 tsp paprika powder

Instructions

1. Prepare the vegetables
   Place potatoes, tomatoes, onions, peppers and whole garlic cloves in a large baking dish.
2. Make the marinade
   Mix olive oil with Ras el Hanout, rosemary, cumin, turmeric, salt and pepper.
3. Season the vegetables
   Pour most of the marinade over the vegetables and mix well until everything is coated.
4. Prepare the chicken
   Take the remaining marinade and mix in paprika powder.
   Rub the chicken with it and place sliced garlic on top of the meat.
5. Add extra moisture
   Add a little water to the bowl that contained the marinade, swirl it around to pick up the remaining spices, and pour it into the baking dish.
   This creates extra sauce and keeps everything beautifully juicy.
6. Assemble
   Place the chicken on top of the vegetables.
7. Bake covered
   Cover with baking paper and foil.
   Bake at 220°C (428°F) for 40 minutes.
8. Finish uncovered
   Remove the cover and bake another 30 minutes, until:
   
   • Chicken is fully cooked
   • Potatoes are butter-soft
   • Everything looks tender and juicy

Check occasionally to prevent overcooking.

Serving

Serve with:

• Fresh baguette to dip into the flavorful sauce
  or
• Steamed rice

I personally love eating it with bread — dipping it into that warm, spiced sauce is everything. It’s simple, comforting, and always tastes like home.

A quick and crispy cheeseburger alternative made with flatbread instead of buns. Juicy, cheesy and ready in minutes!

Ingredients

• 500 g ground beef
• Salt & black pepper (to taste)
• Optional: a pinch of Ras el Hanout or chili
• 2–4 round flatbreads (Turkish/Arabic style)
• Cheddar cheese slices
• Red onion (sliced)
• Tomato (sliced)
• Lettuce

Burger Sauce

• Ketchup
• Mustard
• Sour cream
• Chopped pickles

Instructions

1. Season the ground beef with salt, pepper and optional spices. Mix well.
2. Divide into balls and press each one flat directly onto a flatbread.
3. Heat a little oil in a pan and cook meat-side down first until fully cooked.
4. Remove from heat and top with cheddar, onions, tomatoes and lettuce.
5. Add burger sauce, fold like a wrap and serve warm.

My Tip 🤍

This is my go-to recipe when I want something fast but still homemade and delicious. It gives you that fast-food feeling — but better, fresher and made at home.

Description

This strawberry tiramisu is my absolute favorite kind of dessert: light, fruity and beautifully elegant.

I love strawberries in every form, and this version is a real flavor bomb without being heavy.

Wrapped with ladyfingers and finished with a ribbon, it’s perfect for Valentine’s Day or whenever you want to surprise someone special.

Ingredients

Strawberry Sauce

• Frozen strawberries
• 1 cup water
• ½ cup sugar (adjust to taste)

Mascarpone Cream

• 450–500 g mascarpone
• 250 ml heavy cream
• 1 pack vanilla sugar (bourbon vanilla)
• 3 tbsp firm honey (light-colored)
• 1 egg yolk
• 2–3 ladles strawberry sauce

Assembly

• Ladyfingers
• Freeze-dried strawberries (crushed)
• Fresh strawberries (for topping)

Instructions

1. Simmer frozen strawberries with water and sugar until soft, then blend until smooth. Let cool.
2. Mix mascarpone, cream, vanilla sugar, honey and egg yolk until smooth.
3. Stir 2–3 ladles of strawberry sauce into the mascarpone cream. Chill briefly.
4. Dip ladyfingers lightly into the strawberry sauce and layer with the cream.
5. Build 2–3 layers, covering the top and sides with cream.
6. Trim ladyfingers and place them around the dessert to form a border.
7. Tie gently with a ribbon to hold everything in place.
8. Finish with crushed freeze-dried strawberries and fresh strawberries on top.

Tip

This tiramisu is light, fruity and not too sweet – I could honestly eat the whole thing by myself.

Perfect for strawberry lovers 💗

Soft, warm and filled with melted chocolate – this cookie is pure comfort.

I have to admit something: I love melted chocolate. When I eat a chocolate bar, I actually hold it in my hands for a while until it gets slightly soft before taking a bite. That creamy, melty texture is everything to me.

And that’s exactly why this cookie is perfect for me. Fresh from the oven, with gooey chocolate inside and a glass of cold milk on the side. So simple. So cozy. So delicious.

🛒 Ingredients

• 2 small cups flour
• 1 small cup sugar (brown sugar is best for a deeper flavor, but white sugar works too)
• 50 g butter (softened)
• 1 egg
• 1 tsp vanilla
• 1 tsp baking powder
• Milk chocolate chunks (or white chocolate)

For serving:

• 1 glass cold milk 🥛

👩‍🍳 Instructions

1. Preheat the oven to 170°C (340°F).
2. In a bowl, mix butter, sugar and egg until combined.
3. Add flour, baking powder and vanilla. Knead into a smooth dough.
4. Form small balls, flatten them slightly and place a piece of chocolate in the center.
5. Close them again into balls and place them next to each other in a small baking dish.
6. Bake for about 20 minutes. Keep an eye on them – they should stay soft and not get too dark.
7. Remove from the oven and enjoy warm.

💛 My Tip

Brown sugar makes the cookies softer and slightly caramel-like. You can also switch the chocolate depending on your mood.

For me, the best way to enjoy them is breaking one open while it’s still warm and pairing it with a cold glass of milk. The melted chocolate inside is just everything.

Makaruna Bessalsa is a true Tunisian classic – rich, spicy and full of flavor.

It was actually the first Tunisian dish I ever learned how to cook, and until today everyone I’ve made it for has loved it. It tastes completely different from Italian pasta – deeper, more aromatic and beautifully spiced.

Ingredients

• 4 chicken drumsticks
• 3–4 long green peppers
• 1 large tbsp tomato paste
• Harissa (to taste)
• 1 tbsp Ras el Hanout
• ½ tbsp cumin
• 1 whole garlic bulb (8–10 cloves), chopped
• Salt & black pepper
• A little rosemary
• 4–5 bay leaves
• 3–4 tbsp olive oil
• 400–500 g shell pasta
• Water

Instructions

1. Heat olive oil in a pot and fry the green peppers. Remove and set aside.
2. In the same pot, sear the chicken drumsticks. Add tomato paste and harissa and cook briefly (don’t let it burn).
3. Add Ras el Hanout, cumin, garlic, salt, pepper and a little rosemary. Mix well.
4. Pour in enough water to cover the chicken. Add bay leaves and let simmer for 25–30 minutes.
5. Cook pasta in salted water until al dente. Drain.
6. Mix pasta with the sauce. Place chicken and fried peppers on top and serve.

Simple, bold and full of Tunisian flavor. 🍅🔥

This is one of those dishes you can always make – and it never disappoints.

A comforting Turkish classic made with meat-filled manti dumplings, creamy yogurt and flavorful paprika tomato olive oil.

I personally love manti so much – and for me, there must always be plenty of tomato oil and lots of mint on top. That’s what makes it perfect. 🤍

You can find the meat-filled manti pasta at almost any Turkish supermarket.

Ingredients

• 500 g meat-filled manti
• 2–3 tbsp olive oil

For the Yogurt Layer:

• 300–400 g plain yogurt
• Salt, to taste

For the Tomato Olive Oil:

• 4–5 tbsp olive oil
• 1 tbsp paprika powder
• Salt & black pepper, to taste
• Dried herbs
• Dried mint, for topping

Instructions

1. Bring salted water to a boil and cook the manti according to package instructions.
2. Drain and lightly toss with olive oil.
3. Season the yogurt with a little salt and stir until smooth.
4. Place the cooked manti on a plate.
5. Spoon the yogurt generously over the dumplings.
6. Heat olive oil in a small pan, add paprika, salt, pepper and herbs. Stir gently without burning.
7. Pour the warm tomato oil over the yogurt.
8. Finish with a generous sprinkle of dried mint.

Serve immediately and enjoy warm.

Tip

If you love bold flavors like I do, don’t be shy with the tomato oil and mint – that’s what makes this dish truly irresistible.