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April 17, 2015

Chef Rogers’s Tabbouleh

  4 bunches Italian parsley, chopped fine ¼ each Yellow onion, diced 2 each Roma tomatoes, diced small ¼ cup Lemon juice ¼ cup Extra virgin olive […]
April 9, 2015

Couscous With Beef and Vegetables

  2 quarts Water (or beef broth) 1 Large yellow onion, chopped 1 Large tomato, diced 4 lbs Beef shoulder or Beef shank, cut into 2-inch […]
April 9, 2015

Lamb Tagine with Dried Fruit

  2 tbsp Olive oil 500 g Lean boneless lamb, cubed 1 Onion, chopped ¼ tsp Saffron 500 ml Vegetable stock, hot 1 tbsp tomato purée […]
April 9, 2015

Couscous With Lamb and Vegetable

2 quarts Water (or beef broth) 2 cups Water (or beef broth), to use during couscous procedure 1 Large yellow onion, chopped 1 Large tomato, diced […]
February 11, 2015

Greek Cauliflower

  This is the classic way Greeks cook cauliflower which we call kounoupithi. Surprisingly this is a comfort food for many of us. Yes, imagine that, cauliflower […]
December 11, 2014

Salateet Batata – Lebanese potato salad with parsley

This potato salad is so good that you will never have enough of it. Soft potato cubes tossed in a dressing made out of olive oil […]
December 11, 2014


Yabraq was something I grew up watching my mum and granny do… as kids, we were never allowed to roll grape leaves with them, but sometimes, […]
December 11, 2014

Couscous djerbrien aux poisson

Ingrédients: 1 kg de poisson: tranches de mérou, merlan, loup…) 1 kg de couscous fin 3 gros oignons 3 pommes de terre 1 livre de courge […]
December 11, 2014

Tajine Poulet aux Citrons Confits

Description Un grand classique de la cuisine marocaine traditionnelle Ingrédients – un poulet de 1,5 kg – 1 oignon – 1 citron confit – Le jus […]