Herbed Fishballs with Tomato-Chickpea Sauce

I prepare fried fish patties fairly often, but this time, I’ve decided to try something different; I formed the mixture into balls, and instead of frying them, I placed them over a tomato-chickpea sauce, inspired by the Moroccan-Jewish cuisine. Continue reading

Minced Pork with Coconut Milk and Curry

Minced pork dishes are known in different Asian cuisines. This quick way of cooking the meat, with lots of flavors and fresh ingredients, makes it perfect for a light lunch.
The version I have here was heavily inspired by the Thai cuisine, but it doesn’t follow any traditional recipe, and cannot be considered authentic/ethnic by any means. Continue reading

Braised Chicken Thighs with Olives and Tomatoes

In the following tasty and easy to prepare dish, cooked green olives are the dominant flavor component, and impart their unique flavor to the chicken and the sauce. While the concept of cooked olives is not widely familiar in many cuisines, it is an integral part of the Moroccan cuisine, as well as other Mediterranean cuisines, such as the French, Spanish, Italian, Greek and more, and the dish was inspired by them. Continue reading

Lamb Stew with Eggplant, Cherry tomatoes and Potatoes

Lamb stew is one of my favorites, especially on cold days. As the weather is warming up, I opted for a lighter version in the following recipe, which is a complete meal in itself.
The dish doesn’t require many ingredients and is very easy to assemble. Once done with the initial cooking, the braising in the oven doesn’t require much attention. Continue reading

Lamb Stew with Black Beans

As the weather gets colder, hearty stews are often on the menu. Their initial cooking time is fairly short, and then all that is needed is to place the pot in the oven for a few hours. Continue reading

Pickled Mini Eggplants with Celery and Herbs

Finding these beautiful mini eggplants at the market, my first thought was to prepare my dish of mini eggplants stuffed with lamb (click HERE for the recipe). However, on second thought, I decided to go with a lighter direction, and use them to make quick pickles with fresh herbs. Continue reading

Beef Kebabs with Zhoug and Harissa Raw Onion Relish Ronit Penso

Beef Kebabs with Zhoug and Harissa Raw Onion Relish

Zhoug is an aromatic Yemenite hot pepper and cilantro paste, which is known all over the Middle East and the Mediterranean. It is mostly used as a condiment, but it is also added to soups and other dishes. In the dish here, I’ve decided to use it to flavor a raw onion relish, along with sweet Harrisa, a spiced North African hot peppers paste, which was served with broiled beef kebabs. Continue reading

Chicken Thighs with Lemon, Fresh Herbs and Potatoes

Chicken thighs are my favorite part for roasting; once roasted, the meat is flavorful and juicy, while the skin turns crispy and tasty. Continue reading

Chicken Thighs with Green Peas and Herbed Rice

Chicken Thighs with Green Peas and Herbed Rice Ronit PensoI always liked the combination of peas and mint, and I make THIS green peas and mint soup often. So I thought that the same combination could work with chicken and rice as well. Continue reading

Lamb Stew with Onions and Mini Peppers

Lamb Stew with Onions and Mini Peppers Ronit Penso The weather is cooling down and the time for heavier dishes is almost here. However, it’s still not the time for very heavy dishes, so here is an easy to assemble solution. Continue reading

Spicy Chicken Tenders with Salsa Verde

Spicy Chicken Tenders with Salsa Verde Ronit Penso

This fresh and tasty dish is quick and easy to prepare, making it perfect for a hot summer day lunch. Continue reading