Recipes
1 Baguette
1 Brie (sliced)
1 tbls Dukkah
5-7 Walnuts (whole and/or crushed)
2-3 tbls Honey
1 handful Arugula
Simply cut open your baguette
Arrange brie, walnuts and drizzle honey
Broil sandwich at 425 degrees for 5 mins or until golden on top - for the best warm toasty version (although untoasted is also delicious!).
Place arugula and sprinkle Dukkah to finish et Voila!
1lb Mushroooms of choice
2 tbls Extra Virgin Olive Oil
2 tbls Tahini
2 tsp Shawarma
2 Garlic Cloves
2 tbls Water
2-3 Green Onions
1 cup Parsley
1 cup Cilantro
Salt to taste
Cut up garlic and mushrooms and saute in olive oil, water and Shawarma mix for a good 5-7 mins or until tender. Roughly chop parsley and cilantro and mix with tahini to make a sauce. Stuff Batbout bread (or Pita works) and mushrooms. Add green onions and tahini mix and enjoy an amazing sandwich.
3 Octopus Tentacles (precooked)
1 Crusty Bread (we love a good French baguette!)
1 tsp Urfa Biber
1 tsp Moruno Rub
2 tbls Chermoula
3 tbls Extra Virgin Olive Oil
1 tbls Mayonnaise
Onion (thinly sliced), Arugula, Parsley (optional)
Sauté octopus 3-5 mins until seared on each side.
Add Moruno and stir for 1 min. Add Urfa Biber and stir for an additional minute.
Toast bread in the oven/toaster and spread generously to your liking with mayo and Chermoula.
Add octopus and any of your preferred greens. We like to add raw onions and parsley.
This is not a tuna melt.
There's a sandwich I ate constantly growing up in Casablanca. After soccer. After surfing. At the market. As a celebratory meal after scoring a new pair of Jordans. In Morocco, we call it Thon Ohror — and those who know it live for it. A single bite brings a smile to your face, a reminder of warm, sunny days.
It's tuna mixed with mayo and harissa, spread onto a crusty baguette and layered with soft-boiled egg, green olives, potato, cornichons, red onion, and parsley. Nothing melted. Nothing fussy. Just a sandwich that earned its own name.
I love watching people try it for the first time — the textures, the flavors, the history all landing at once. Especially that warm heat from the harissa. That part never gets old.
Serves 2–4, depending on hunger and sides
2 cans good tuna in olive oil
3 tbsp mayo, plus more for the bread
4 tbsp Villa Jerada Harissa
1 baguette (Vietnamese-style or ciabatta)
½ cup green olives, sliced crosswise
½ small red onion, thinly sliced
2 soft-boiled eggs, sliced crosswise, seasoned with salt and pepper
1 boiled potato, sliced crosswise, seasoned with salt and pepper
¼ Villa Jerada Preserved Lemon, sliced
8 cornichon pickles, sliced crosswise
Big handful of flat-leaf parsley, whole or roughly chopped
Salt and pepper to taste
Mix the tuna, mayo, and harissa together until well combined.
Slice the baguette lengthwise and spread mayo thinly on both sides.
Spread the tuna mixture generously onto the bottom half of the bread.
Layer the remaining ingredients — egg, potato, olives, onion, preserved lemon, cornichons, parsley — evenly and to your pleasure. There's no wrong order. Just build it like you mean it.
See how it comes together — and why the layering matters.
Everything you need is below. The harissa and preserved lemon are what make this sandwich — the rest you can find at any good market.
[ SHOP VILLA JERADA HARISSA ] [ SHOP VILLA JERADA PRESERVED LEMON ]
