Let’s go Freekeh!


Bulgur, Freekeh,Quinoa are all these trendy new Super Grains. Yes,they are delcious and no, if you follow a Snickers/ Hamburger/ Sprite diet they won’t make you healthier. ( With this I just express my frustration with the word superfood, ofcourse I love Burgers, Snickers & Sprite!)

Freekeh// Kale// Cucumber// Pomegranate seeds// cucumber// chickpeas// Ground cumin// Salt// Black Pepper// Mint// Coriander// Greek Yoghurt// Olive Oil// Lemon// Garlic

Marinate thinly cut chicken filets in a plastic bag with olive oil, lemon juice and crushed garlic, refrigerate for several hours.
Rinse and cook your freekeh according to package instructions, chop up cucumber and kale and add to freekeh.
Try to dismember half a pomegranate without ruining kitchen and clothes.
Make a yoghurt sauce by chopping up mint, coriander and adding rock salt and black pepper.
This week/month’s revelation are fried chickpeas, Must Try!!
Fry small quantities of chickpeas at a time, this makes sure your frying oil doesn’t cool down too fast.
When fried (about 2 min) roll in a plate of fine salt and ground cumin.
Grill your chicken filets!

The key to a good salad is seasoning! Taste!

Bon Appétit!


Welcome to Syria – Herby Bulgur with Muhamara



Not much fun going on in Syria lately ( a long lately unfortunately…) I wish there was something like a peace-dish.
This would be mine! So stop fighting, sit down and enjoy your delicious culinary marvels!!

Be aware of dismembering a Pomegranate… I had a tiny civil culinary war in my kitchen: pink walls, cupboards , sweater (and YES I decided to put my newest sweater on for the occasion…) If someone has a recipe to take out those stains, please let me know 😦

Here we go:

For the Bulgur, easy-peasy boil 1 cup of water and add 1 cup of Bulgur. Leave to cool down. The Bulgur absorbs all the water! Don’t forget to season.
Take all the fresh herbs you can get your hands on (mint, basil, dill, parsley ) and chop very fine. Add to the cooled down Bulgur with some good quality olive oil!

Roast 2 red peppers in a very hot oven until you see them turning black, take of the peels and put into a food processor together with lemon juice, roasted walnuts, 1 tsp of cumin seed, 1 crushed clove of garlic , 1 tbsp of Tahini and a tiny bit of Harrisa.

Add some fresh crunchy veggies, I used green asparagus and radishes.

Great for a summer day!