Zaalouk is one our favorites on the Moroccan mezze repertoire.


- 3 Eggplants

- 4 Tomatoes (roasted or grilled)

- 2 tbsp Harissa

- 1 tsp Kefta rub

- 1 Garlic clove

- 1/2 cup of chopped parsley and cilantro

- 5 tbsp extra virgin olive oil

- Salt to taste


Grill Eggplants and tomatoes until they blister. Dice the eggplants and finely chop the parsley and cilantro, then add to the tomatoes to a pan with olive oil. Cook for 5 minutes. Add Harissa, Kefta, garlic, salt and herbs.

Mix and serve.

Moroccan Roasted Tomatoes with Ras el Hanout Yogurt



  • 1 cup Greek Yogurt

  • 1 tbls Honey

  • 1 tbls Ras el Hanout

  • 3 cups Tomatoes (we like a mix of heirloom cherry tomatoes)

  • 2 cloves Garlic

  • 4 Tbls Olive Oil

  • Half bunch of Cilantro

  • Salt (to taste)


Mix the greek yogurt, honey and Ras el Hanout.

Create a marinade with the cilantro, grated garlic and olive oil.

Cut the tomatoes in slices or quarters or if using cherry tomatoes use them whole. Marinade them for an hour or so then either heat olive oil in a pan, add tomatoes and lightly sear for roughly 3 mins on each side OR roast them in the oven at 400 degrees for about 20 mins until skin begins to burst. Spread a generous scoop of yogurt on a plate and the tomatoes on top. Drizzle with the remaining olive oil from the pan. Enjoy with bread or serve with grilled meats.

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