Aleppo Peach & Tomato Salad

This is a recipe our dear friend Chef/Restaurateur Renee Erickson shared with us during a recent visit.



  • 2-3 Peaches (cut)

  • 2-3 Tomatoes

  • 1 Tbls Olive oil

  • 1 Tbls Aleppo pepper

  • Lemon juice (to taste)

  • Thai Basil (generous sprinkle)

  • Salt (to taste)


Rub peaches with olive oil, gently grill for 2 min.

Cut tomatoes in chunks, mix in a bowl olive oil, lemon juice, salt and Aleppo pepper. Add the tomatoes, peaches and coat well. Serve on a platter and sprinkle with Thai basil. 

Read the whole story and find a few more incredible recipes that Renee shares with us here.

Shawarma Crab Sandwich



  • 3 tbls Butter

  • 1/2 cup Cooked Crab Meat

  • 1 tsp Shawarma

  • 1/4 of a Chopped Raw Onion

  • Parsley (to taste)

  • Lemon (a squeeze)


Brown the butter and sauté the crab (we love king crab in this!) in the mixture adding shawarma spice. Take mixture and stuff into a pita bread or your bread of choice. We use our homemade semolina/rye bread here. Stuff your sandwich with the crab mixture, onions, parsley and squeeze lemon to taste et viola!

Ras El Hanout Cake



  • 2 Pears

  • 200 gr Butter (room temp)

  • 100 gr Butter (melted)

  • 1/3 cup Nuts (your preference, we like to use walnuts and cashews)

  • 4 Eggs

  • 1 dl Milk

  • 1.5 dl Extra Virgin Olive Oil 

  • 250 gr Flour

  • 11 gr Baking Powder

  • 2 tbsp Ras el Hanout 

  • 180 gr Sugar (granulated)

  • 200 gr Honey


Preheat oven to 356 degrees F.

Peel the pears and cut lengthwise in quarters.

Melt 200g of butter with the honey add 1 tbsp of Ras El Hanout. When the liquid had melted, add the pears and cook gently on a low to medium heat for 20 minutes until the pears have become soft.

In a large bowl add the sugar, 1 tbls of Ras El Hanout, mix, then incorporate your eggs and whisk well.

Add the milk, flour and the baking powder and mix until everything is blended, then add butter and olive oil, again mix well until blended.

Spray a pound cake mold with baking spray or rub with butter and dust with flour.

Pour the batter in the mold and cook for 45 minutes.

Check if the cake is cooked by inserting a knife or a toothpick. If it comes out dry, your cake is done.

Let cool and transfer to a serving plate.

With a brush, glaze the top of the cake with the honey Ras El Hanout sauce. Place your pears and other nuts on top to garnish.


Harissa Tuna Sandwich


  • Baguette (Vietnamese style or Ciabatta)

  • 3-4 Tbls Harissa

  • 1 cup Green or Black Olives

  • 2 cans Tuna (we prefer Albacore or any good quality tuna in olive oil)

  • 1 large Tomato (sliced)

  • 1/2 Red Onion (thinly sliced)

  • 2-3 Tbls Mayo

  • 2 Hard-boiled Eggs (Sliced)

  • 7-10 Cornichons pickles (French gerkins)

  • Parsley (handful)

  • Salt & Pepper (to taste)

    Mix Tuna, Mayo and Harissa together first and spread onto baguette, then layer all remaining ingredients to your liking.

Harsha - Moroccan Scones with Almond Amlou

Harsha is a popular breakfast staple - a cross between a French galette and an American scone. It’s usually accompanied with Amlou (Argan Almond Butter), cream cheese or butter and honey then sipped with mint tea or a nice latte.

It's easy to make and has so many variations to try (we love using anise or fennel seeds).



  • 350 grams of fine semolina

  • 1 Tbsp of sugar

  • 10 grams baking powder

  • 100 grams of butter

  • 1/2 cup milk

  • 20g more semolina for dusting

  • pinch of salt

In a mixing bowl, incorporate the semolina, sugar, salt and baking powder. Mix well.

Melt the butter and add without kneading to the flour mix until you obtain a sandy texture.

Pour the milk over and gently mix until it is absorbed. Let sit for 10 min.

With a rolling pin spread the dough to a 1/2 inch thick block. With a cutting disk cut little rounds. 

Gather the remaining dough again and flatten with the rolling pin to get more pieces. Repeat until all dough is consumed.

Heat a cast iron skillet to med heat: once the pan is hot dust with semolina and start cooking the mini breads. cook for 5 minutes on each side.

Harissa Citrus Salad

  • 2 Oranges 

  • 1 tbsp Villa Jerada Harissa

  • 5-6 Oil Cured Olives

  • 1tbsp Olive oil

  • Parsley, Fennel or Mint leaves (to taste)

  • Onions (finely sliced)

    Peel the oranges, paring away all the exterior white pulp. Cut each orange into supremes or wedges (to your preference. If wedges then cut each wedge into 1-inch pieces). 

    Place the harissa, lemon, olive oil in a salad bowl. Add some juice from the oranges and whisk to combine. Add the oranges, parsley, mint or fennel, olives and onions. Toss gently to mix. Serve cold or at room temperature.

Orange & Carrot Gazpacho

  • 4 medium carrots, peeled and finely grated (about 1.5 cups)

  • 1/4 cup freshly squeezed orange juice (or more to taste)

  • 1 navel orange (optional) peeled and chopped or cut into wedges

  • 1 tsp orange blossom water

  • 1 pinch salt

  • 2 mint leaves

  • 1 pinch ground cinnamon

    Mix all ingredients. Place in the fridge for at least 1 hour.

    Serve cold. Garnish if desired with extra cinnamon and mint leaves

Moroccan Harissa Grilled Chicken

  • 3lbs Chicken Legs

  • 3 Tbls Harissa

  • 1 Tbls Olive Oil

  • 1 Tbls Honey

  • 2 Garlic Cloves - grated

  • 1 Lemon - squeezed

  • Salt to taste

    Create marinade by whisking Harissa, Olive Oil, Honey, Lemon, Garlic and Salt until well blended. Add Chicken to the marinade to soak up all the flavors ideally overnight but doing so for at least an hour will also add some nice flavor when you’re in a pinch for time.

    Heat up your grill. Meanwhile create a small slit into each chicken leg to allow the heat to enter and cook the meat evenly so the skin doesn’t become too crisp. Cook roughly 6 min each side or until meat is cooked and tender and skin is slightly crispy.

Lamb Tanjia

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  • 3lb Lamb Shoulder or Beef Short Ribs

  • 1 full head of Garlic

  • 1 generous sprinkle Saffron threads (roughly 0.15g)

  • 1 tbsp Cumin (whole)

  • 2 tbsp Olive Oil

  • 3 cups Water

  • 3 Preserved Lemons (Beldi style)

Steep saffron in water for 1 hour minimum and cover the bowl so the aromas don’t evaporate.

In a Dutch pot put the meat, olive oil, garlic, water and saffron.

Rub the cumin between your hands to obtain some that are partially crushed. Cover the pot and cook on a med heat for 3 hours.


Ras el Hanout Clams

This dish is one of our all time favorites. It’s an incredibly simple way to impress at any dinner party with it’s complex fragrant, floral, earthy flavors.

  • 2lbs Clams

  • 8oz Cream

  • 1sm Leek- finely chopped

  • 1Tsp Ras el Hanout

  • 3/4 cup Cilantro

Wash and steam clams in a large pot until they open. Drain most of the water out leaving about 1/4 cup at the bottom. Add the cream and leeks then cook on medium heat until it begins to bubble. Add Ras el hanout and lower heat mixing until the sauce thickens to your desired consistency. Toss in cilantro and cook for another minute or so, then enjoy!