Lunch: Old City Hummus with Pita

2 cups canned chickpeas, washed
1/3 cup tahini
2 tbsp fresh lemon juice
2 garlic cloves
1 tsp ground cumin
Olive oil
1 egg, hard-boiled

Wash chickpeas. Blend 2 cups of chickpeas with lemon juice, tahini, garlic and cumin in food processor until consistency is smooth (add more water for a thinner hummus). Add salt to taste. Garnish with paprika, olive oil, whole chickpeas, and sliced hardboiled egg. Serve with warm pita.

Dinner: Moroccan-Style Poached Fish

Base sauce from vegetarian shakshuka recipe above
4 cod fillets
Cilantro, chopped

Make shakshuka base sauce (see Meal #1 – Breakfast recipe above). In a heavy skillet or large sauce pan, place 4 fillets of cod fish along with the shakshuka sauce.  Garnish with chopped cilantro. Cover and cook on medium heat for 15 minutes. Serve with grilled pita and olive oil.

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