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  • Sweet Dried Fruit & Nuts Couscous

    Servings: 6


    3/4 Cups Roasted Unsalted Sliced Almonds
    1/2 Cup Dried Apricots
    1/2 Cup Onion (finely chopped)
    1/2 Cup Raisins
    2 Tbsp. Olive Oil
    1/2 Tsp. Turmeric Powder
    1/2 Tsp. Ground Cinnamon
    2 Tbsp. Brown Sugar
    1/4 Tsp. Sea Salt
    Pinch Black Ground Pepper
    1 ½ Cup Water
    Continue reading

  • Moroccan Chicken and Potatoes



    1 1/2 lbs Chicken legs (quartered)
    2 Small potatoes (cut)
    1/2 Onion (finely chopped)
    2 Tbsp Olive oil
    3/4 Tsp Turmeric powder
    1/3 Tsp Granulated Garlic
    1/3 Tsp Granulated onion
    1/2 Tsp Coriander powder
    1/4 Tsp Black ground pepper
    1/3 Tsp Sea salt
    1/3 Cup Water Continue reading

  • Simple Yellow Rice

    Servings: 4


    1 Cup Basmati Rice
    2 Tbs. Olive Oil
    1/4 Tsp. Turmeric Powder
    1/3 Tsp. Sea Salt
    Pinch Black Ground Pepper
    1 1/2 Cups Water

    In a medium saucepan, heat the olive oil then add turmeric powder and saute for 20 seconds over low heat until fragrant. Add rice, salt and pepper and mix gently until rice has changed color to yellow (few seconds). Add the water and bring to a boil. Cover an reduce heat to a low simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes.

    Remove from the heat and let sit covered without stirring for 10 minutes. Fluff with a fork and serve.

    The following maybe be added: corn, peas, raisins,or chopped roasted almonds.

    Continue reading

  • Fresh Zhug Paste

    5 Fresh Serrano Chili Pods
    5 Garlic Cloves
    1 Bundle Fresh Cilantro (finely chopped)
    2 Tbsp Zhug blend
    1 Tsp Salt
    Continue reading

  • Chicken Ras- El Hanout with Black Lentils

    Ras el hanout is subtly curry-like with a spicy yet floral fragrance and robust yet subtle flavor. Loosely translated, the name means “head of the shop,” representing the very best the spice merchant has to offer. Continue reading

  • Simple Moroccan Tomatoes & Eggs Breakfast

    (Serves 4)

    6 Tbsp. Paprika Oil (recipe), optional
    7 sweet mini peppers, halved
    5 whole jalapeño peppers, optional
    7 garlic cloves, finely chopped
    3 Roma tomatoes, chopped
    2 Tbsp. tomato paste
    3 tsp. Harissa Spice Mix
    1/2 tsp. sea salt
    1/4 tsp ground black pepper
    2 Tbsp.chopped fresh parsley
    1 1/2 cups water
    7 eggs

    Heat the olive oil in a medium saucepan and add the sweet peppers and optional jalapeño.
    Sauté for about 5 minutes, until the peppers are a little brown.
    Add chopped garlic and tomato and sauté for 8 minutes, until tomatoes are soft. Add tomato paste and spices.
    Add water and mix all the ingredients well, then add chopped parsley.
    Reduce the heat and cover the saucepan.
    Cook on low heat for an hour, mixing frequently to prevent burning.
    When sauce is fully cooked, break the eggs over the mixture making a little space between each egg and the next.
    Cook for 10 minutes, until the eggs are set.
    When eggs are fully cooked, drizzle them with paprika oil for additional flavor and color.
    On each plate, serve one or two eggs with tomato sauce and peppers along with slices of toasted bread.

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  • Moroccan Paprika Oil


    2 1/2 cups virgin olive oil
    3 Tbsp. Moroccan paprika

    In a glass jar combine the olive oil and paprika. Stir well and set a side for 3 days make sure to stir twice a day. The paprika will sink to the bottom so it is important to stir it. Continue reading

  • Fresh Berries w/Crunchy Maple Flakes Salad


    1 Pint (6oz) Fresh blueberries
    1 Pint (6oz) Fresh Raspberries
    1 Pint (6oz) Fresh Blackberries
    3 Tbsp Pure Maple Flakes
    2 Tsp Rum
    Fresh mint for garnish Continue reading

  • Moroccan Roasted Eggplant Salad

    (Serves 6)

    2 small eggplants, cubed
    3 small Roma tomatoes, chopped
    1/3 Fresh parsley leaves, chopped
    4 Garlic cloves, pressed
    6 Tbsp. olive oil
    1/4 tsp. ground black pepper
    2 tsp. balsamic vinegar
    2 Tbsp. Harissa Spice
    1 small onion (finely sliced)
    Sea salt Continue reading

  • Authentic Middle Eastern Hummus

    (Serves 6)

    1 Cup dry garbanzo beans
    2 1/2 cups water
    6 Tbsp. tahini paste
    6 Tbsp fresh lemon juice
    3/4 tsp. sea salt
    1 garlic clove (minced)
    1/4 tsp. cumin powder
    olive oil (for drizzling) Continue reading

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