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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.

This cheesy potato casserole is actually my absolute favorite bake. I love making it for family and friends because it’s always a crowd-pleaser. It’s creamy, hearty and full of flavor – true comfort food from the oven.

Ingredients

For the mashed potatoes:

• 2.5 kg potatoes, cooked
• 2–3 tbsp butter
• Cream cheese (Sahnekäse), to taste
• 1 tbsp fresh cheese

For the beef layer:

• 500–700 g ground beef
• 2 tbsp olive oil
• 1 bell pepper, diced
• 2 spring onions, sliced
• Fresh parsley, chopped
• Salt & black pepper
• 1 tsp ras el hanout
• ½ tsp rosemary
• A pinch of cumin

Additional layers:

• 1–2 carrots, grated
• Gouda cheese, grated
• Mozzarella, for topping

Instructions

1. Press the cooked potatoes into a smooth mash. Mix with butter, cream cheese and fresh cheese until creamy.
2. Heat olive oil in a pan and brown the ground beef. Add bell pepper, spring onions and parsley. Season with salt, pepper, ras el hanout, rosemary and cumin.
3. In a baking dish, layer:
   
   • Beef mixture
   • Grated carrots
   • Gouda cheese
   • Mashed potatoes (smooth the top with slightly wet fingers)
5. Finish with mozzarella on top.
6. Bake at 220°C (428°F) for about 20 minutes, until golden and bubbly.

✨ Creamy, cheesy and deeply comforting – this is the kind of dish I love baking for others. It’s simple, satisfying and always disappears fast.

A refreshing mint mocktail made with fresh herbs and citrus.

I first tried a drink like this in a small café in Tunisia with my siblings and never forgot the taste. I couldn’t find it anywhere else again, so I recreated it at home – and it’s absolutely delicious.

Ingredients

• 1 large bunch fresh mint (about 40–50 g), washed
• 500–700 ml cold water (adjust to taste)
• 1 small snack lemon, sliced (with peel)
• Juice of 1 lime
• Juice of ½ lemon
• Brown sugar, to taste
• Lemon juice & brown sugar (for the glass rim)
• Lime slices, for garnish
• Ice cubes (optional, for summer)

Instructions

1. Add the fresh mint to a blender or container.
2. Pour in the water, add the sliced snack lemon, lime juice and lemon juice.
3. Sweeten with brown sugar to taste.
4. Blend well until the mint is finely mixed and the drink turns vibrant green.
5. Dip the rim of a glass in lemon juice, then in brown sugar.
6. Pour the mint mocktail into the glass, garnish with a lime slice and add a straw.
7. Serve chilled. Add ice cubes in summer if desired.

Tip

In winter, I enjoy this mocktail without ice as a refreshing drink after dinner.

In summer, crushed ice makes it extra refreshing.

✨ Perfect for all mint lovers looking for a unique and refreshing mocktail.

I saw this recipe and had to try it immediately — and it was absolutely worth it.

Crunchy on the outside, soft on the inside, and full of coconut flavor.

Ingredients

Coconut Mixture

• 200 g shredded coconut
• 150 g butter
• 300 g sweetened condensed milk

Sugar Caramel Coating

• 1 cup water
• 1½ cups sugar
• Juice of ½ lemon

Instructions

1. Add shredded coconut, butter, and condensed milk to a pan.
   Cook over medium heat, stirring constantly, until a thick mixture forms.
   Remove from heat and let it cool slightly.
2. With lightly moistened hands, shape the mixture into small balls.
   Place them on a plate and chill in the refrigerator until firm.
3. In a saucepan, add water, sugar, and lemon juice.
   Let the mixture cook without stirring until it turns golden and syrupy.
4. Insert a skewer into each coconut ball.
   Carefully dip them into the hot caramel and place on parchment paper to cool and harden.

Tip

Let them cool completely before serving for the perfect crunchy texture.

For Coconut Lovers

This recipe is perfect for all coconut lovers — sweet, crunchy, and simply irresistible.

Easy Garlic Shrimp Spaghetti with Spicy Tomato Sauce

A quick and flavorful pasta dish with juicy shrimp, lots of garlic, and warm spices.

This is one of my favorite recipes when I want something simple but full of flavor—perfect for an easy weeknight dinner.

Ingredients

• 400 g spaghetti
• 300–400 g shrimp, peeled
• 3–4 tbsp olive oil
• 8–10 garlic cloves, sliced
• 2–3 tbsp tomato paste
• 1 tsp turmeric
• 1 tsp curry powder
• 1 tsp ras el hanout (optional)
• Salt & black pepper, to taste
• 2 bay leaves
• Fresh arugula, for topping

Instructions

1. Heat olive oil in a pan and lightly fry the shrimp.
2. Add garlic and cook briefly until fragrant.
3. Stir in tomato paste, spices, salt, and pepper.
4. Add bay leaves and let the sauce simmer for 10–15 minutes.
5. Cook spaghetti in well-salted boiling water until al dente.
6. Drain the pasta and mix it with the shrimp sauce.
7. Serve immediately and top with fresh arugula.

Tip

Add chili flakes for extra heat or a splash of pasta water for a creamier sauce.

Creamy, flavorful & perfect for a quick dinner

Ingredients

• Chicken breast, cut into small pieces
• Tomatoes
• Bell peppers
• Red onion
• Green olives
• 1 tsp tomato paste
• 1 tsp harissa
• Cooking cream
• A splash of water
• 1 cinnamon stick
• Olive oil

Spices:

Curry powder, cumin, ras el hanout, oregano, paprika powder, chicken seasoning, salt

Instructions

1. Heat olive oil in a pan and fry the chicken until lightly golden.
2. Add tomatoes, bell peppers and red onion, let everything soften.
3. Stir in spices, tomato paste and harissa.
4. Add olives and the cinnamon stick, let simmer briefly.
5. Pour in cooking cream, add a little water and let it cook until creamy.
6. Serve with rice and enjoy!

✨ Simple, comforting and full of Moroccan flavors.