FLYING BOWL

Simple and quick salad that works great as a side dish with any food. Recipe is for ~ 4 portions (if you are eating salad as a side dish).

Bakoula is Moroccan salad made with mallow. Before making this salad I never heard of this plant before :). Bakoula is usually served as a side dish next to grilled foods, stew or tagines. I found many bakoula recipes with spinach and kale and decided to try to do my version of it. 

It’s healthy, easy to make and delicious! It was my first time trying to eat kale and I’m sure – it’s not the last. 

Another amazing eggplant dish is zaalouk – Moroccan salad (to my eyes it is an amazing dip:) ). It will work great in Moroccan bowls, with pita bread or tortillas, with other salads, couscous or just chips! I served it along with carrot salad, bakoula (both will be posted in following days), pita and grilled halloumi.

Falafel is another great food that you can serve however you like: in pita bread, tortilla, in bowls with some couscous and salad, with fries and tahini sauce, etc. Just free your imagination and I am sure you will get a great dish.
Falafels are deep fried fritters made of chickpeas or fava beans, however I usually bake them in my oven. This way it’s healthier and better for my stomach :). I love to serve it with some hummus/tahini sauce, fries and salad!

Shakshuka – simple one pan egg dish, poached eggs are simmered in tomato, paprika, onion and garlic sauce. Spices that are used in dish vary from the region it’s cooked. 

This food is popular in the Middle East and North Africa (Egypt, Morocco, Tunisia). You can find different versions of shakshuka depending on the country, also, there are some modern versions of this classic food, for example green shakshuka. 

Shawarma is one of the most popular dish in the world. In Israel shawarma is usually made with dark meat and is commonly served with tahini sauce.
This time I made chicken shawarma, but you can definitely make it with fake meat or soy, or any kind of meat you like, spices is the key to preparing this food.

Today’s recipe is dubu-jorim (spicy braised tofu). Quick dish, you need simple ingredients to prepare it and the best part is that you can eat it hot or cold, it doesn’t matter. Dubu-jorim is usually in Korean lunchbox (dosirak) because it stays fresh and tasty until lunchtime and it tastes just great.

Kimbap (also known as Gimbap) – Korean rice and nori roll (you can say it’s sushi relative :)). Kimbap is popular in Korea as a snack or a light meal with kimchi and damjumi (yellow pickled radish), you can find them in convenient stores or in lunch boxes (dosirak) and kimbap is perfect for picnic. 

This roll is great, because you can fill it with any ingredients you want or have: kimchi, cooked meat, eggs, tuna, avocado, etc. It’s great when you want to clean your fridge :). From the ingredients listed below you can make 6 rolls. 

Today’s dish was a surprise for my taste receptors. Finally I had a chance to try gochujang and I’m so happy that I did! Marinade was improvisation, but I will definitely save it. I will cook chicken, cauliflower, tofu in it.. 

Probably you already understood – this recipe is amazing, all flavors just work perfect together.  

Mie goreng, also known as mee goreng or bakmi goreng, Indonesian stir-fry noodle dish. While travelling through Indonesia you can easily found it in any street market, sold by food vendors. I can’t travel right now so the only option to taste these noodles is to cook it myself. 

What I like the most about this dish is how flavorful and easy to make it is and the best part – you can play with different ingredients. 

This time for mie goreng I used chicken and eggs, but for the vegan version exclude them, also oyster sauce can be substituted with hoisin.