Delicious Moroccan Zaalouk Recipe

Photo credit: Chamsi

Host Chamsi has shared her classic Moroccan zaalouk recipe with us. Zaalouk is a delicious cooked salad made with eggplant, tomatoes, olive oil, garlic and spices. It is a common side dish in Morocco and is often served as a dip with crusty bread. Follow Chamsi’s zaalouk recipe to make this mouthwatering dish at home – we can’t wait to hear how it turns out!

Zaalouk Recipe: Authentic Moroccan Eggplant Salad


1/2 cup of good quality olive oil
2 large eggplants, medium diced
6 tomatoes with skin removed, roughly chopped
6 cloves garlic, minced
1 tablespoon paprika
1 tablespoon cumin
1 bunch fresh cilantro, leaves chopped
Salt, pepper

1. Heat a sauté pan on medium heat and add half the olive oil. Add the eggplant and sauté until tender. Add the remaining olive oil as needed, as the eggplant will continue to absorb the oil.
2. Add the chopped tomatoes and garlic and cook another 20 minutes.
3. Add the paprika and cumin and stir until mixed. Then mash mixture with a potato masher. You can continue cooking until the liquid evaporates, if there is still liquid.
4. Garnish with fresh cilantro, and enjoy! Can be served hot or cold.

Zaalouk and other dips
Zaalouk served along side other dips

Check out host Chamsi’s profile and be sure to book with her next time you are in Casablanca, Morocco to try her zaalouk and other mouthwatering Moroccan dishes.

Delicious Moroccan Zaalouk Recipe

Miso Soup Recipe You Can Easily Make at Home

Miso Soup
Photo Credit: Geoff Peters

Miso soup is a classic Japanese dish eaten almost daily by many of the country’s residents. We asked our host Tamami to share her secrets for making this Japanese staple. While it might seem complex, the dish is actually incredibly simple to make once you have the ingredients on hand. Follow Tamami’s simple miso soup recipe to recreate this delicious dish at home! You can add a variety of things such as mushrooms, sprouts, spring onions or egg to personalize the dish with your favorite tastes. Tamami’s favorite? A poached egg and mitsuba, also called wild Japanese parsley.

Simple But Oh So Delicious Miso Soup Recipe

Ingredients (for 2 people)

1 1/4 cups of water
1/10 oz (3 grams) of kelp or kombu (like this or similar)
1/2 cup (100 grams) soft tofu
1/2 tsp dashi powder
3/4 tsp red miso paste
1 egg (optional)
Splash of white vinegar (optional)
Mitsuba to garnish (optional)


1. Place water and kelp together in a saucepan and let soak for at least 30 minutes.

2. Cut the tofu into 1/2-inch cubes.

3. After kombu has soaked for 30 minutes, bring water to a boil. Just before the water boils remove the kombu.

4. Add the dashi powder and tofu to the saucepan. Heat briefly until the dashi is thoroughly combined.

5. Add the red miso paste to the soup. Leave on low heat, stirring until the miso paste has been incorporated.

6. (Optional, if using eggs) In another pot poach egg by bringing the water to a boil, adding the splash of vinegar and carefully lowering the egg into the water. Let it cook for 2 and half minutes. Remove the egg with a slotted spoon and place it in cold water and allow it to cool. Place the egg into a bowl to serve and pour the miso soup over egg.

Garnish with mitsuba, if using, and enjoy!

Tamami, poached egg

Check out host Tamami’s profile and be sure to book with her next time you find yourself in Osaka, Japan to try Tamami’s miso soup and other delicious Japanese dishes!

Miso Soup Recipe You Can Easily Make at Home

Joanne’s British Scones Recipe, for Afternoon Tea


Scones are a classic British treat typically enjoyed during afternoon tea. The scones made by Traveling Spoon host Joanne were some of the favorite things we tasted during our travels in London. Joanne hosts travelers for an authentic afternoon tea in her home, and, an avid baker, bakes a variety of tea-time treats that she serves alongside traditional finger sandwiches. Scones, as Joanne will tell you, are a mandatory part of any afternoon tea. Her recipe is simple and delicious. For a traditional topping, break open your warm scones and top with clotted cream (a delicious thick cream somewhere between whipped cream and butter) and jam.

Authentic British Scones Recipe


8 oz (225 grams) self-rising flour
1/2 teaspoon (2.5 ml) salt
2 oz (50 grams) butter
4-5 fluid oz (125-150 ml) milk
Flour for kneading
Milk or beaten egg for glazing (optional)


Grease a baking sheet and preheat the oven to 400˚F.

Sift the flour and salt into a large bowl. Rub in the butter, then mix to a soft dough with the milk. Knead very lightly on a floured surface until smooth.

Roll or pat the dough out to about 1 cm thick and cut into rounds using a 6 cm cutter. Re-roll trimmings and cut, until all dough is used.

Place the scones onto the prepared baking sheet and brush the tops with milk or beaten egg, if using.

Bake for 10-12 minutes.

Cool on a wire rack.

Add clotted cream and jam to your heart’s desire! Traditional British Afternoon Tea

Check out host Joanne’s profile and be sure to book an authentic British afternoon tea experience with her when you’re next in London!

Joanne’s British Scones Recipe, for Afternoon Tea

Dan’s Beef Wellington Recipe

Beef Wellington

Beef Wellington is a traditional British dish, often served for Sunday supper, made from puff pastry wrapped around filet of beef that has been topped with duxelles mushroom. Traveling Spoon host Dan has a delicious beef Wellington recipe that he creates for his travelers and he has shared his recipe here with us. Looking for a classic British dish? Try this delicious recipe for authentic Beef Wellington!

Authentic British Beef Wellington Recipe


1 lb cap mushrooms, roughly chopped
Sea salt and freshly ground black pepper
Olive oil, for cooking
Fillet of prime beef, about 1 1/2 pounds
1-2 tbsp English mustard
1 lb ready-made puff pastry
Flour, to dust
2 egg yolks, beaten


1 cup flour
3-4 eggs
2 tablespoons melted butter
1 teaspoon truffle oil
salt to taste
1 tablespoon butter for frying


Preheat the oven to 400˚F.

Prepare the crêpe mixture. Mix the eggs and flour until smooth, then whisk in the oil and butter. Add a little cold water if the mixture is too thick. Pan fry the crêpe in a large, shallow frying pan until cooked on both sides. Leave under a moist cloth.

Put the mushrooms into a food processor and pulse to a rough paste. Scrape the paste into a pan, add salt and pepper, and cook over a high heat for about 10 minutes, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.

Heat a frying pan over high heat and add a little olive oil. Season the beef with salt and pepper and sear in the hot pan for 30 seconds only on each side, to brown the meat.

Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin (about 1/8 of an inch thick).

Take the the mushroom mixture and place on top of the beef. Then wrap the beef and mushroom in the previously cooked crêpe, and lay this on your rolled-out pastry. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush all over the pastry with egg and chill for about 15 minutes to let the pastry rest.

Lightly score the pastry every 1/2 inch and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven temperature to 350˚F and cook for another 15 minutes.

Allow to rest for 10-15 minutes before slicing and serving with the side dishes of your choice. The beef should still be pink in the centre when you serve it.

Check out professional chef Dan and book a meal with him to experience authentic British cuisine on your next trip!

Dan’s Beef Wellington Recipe

Mumbai Food Guide

Explore the Best Food in Mumbai

Planning a trip to Mumbai and want to find the best food the city has to offer? Check out our Mumbai food guide that features our favorite hidden food experiences and restaurants throughout this diverse city. From the best local markets to the crispest dosas to the most delicious pav bhaji and pani puri, our insider’s guide will help you find all the most delicious stops in Mumbai.

Mumbai Guide

Mumbai Guide

Mumbai Food Guide

Stephanie’s Tarte Tatin Recipe

Tarte Tatin

One of the most traditional desserts of French cuisine is tarte Tatin, an upside-down tart of caramelized fruit (traditionally apples) and puff pastry. The dish came to be by accident in the 19th century. The story goes that two sisters who worked at the Hotel Tatin tried to salvage an apple pie that had gone wrong, and in doing so created an open, upside-down version that their hotel guests loved. Since then, the dish has become a French classic. Traveling Spoon host Stephanie has a simple recipe for this classic dish that we are sure you will love!

Authentic French Tarte Tatin Recipe

Serves 6


4 or 5 apples (a hard cooking variety like Boskoop is best; Bramleys are a good alternative)
½ cup granulated sugar
¼ cup salted butter, cubed
1 sheet puff pastry

Note: Tarte Tatin can be made in a tatin dish or any type of ovenproof skillet 9-10 inches in diameter


1. Preheat the oven to 375°F
2. Peel, core and slice the apples into eighths.
3. Heat the sugar in an ovenproof skillet, letting it caramelize (you can add a little bit of water if necessary). Remove the pan from heat, add the butter, and stir until the butter and caramel are well mixed. Add the pieces of apple to the pan and let them cook for five minutes over gentle heat. Arrange the apple slices neatly in concentric circles, starting from the center of the pan.
4. Remove pan from heat. Cut the puff pastry to roughly the size of the skillet and place over the apples, tucking in the corners gently around the apples.
5. Place skillet in the over and cook for 25-30 minutes, until the dough is golden brown. Once it is ready, remove it from the oven and let it cool for a few minutes.
6. When slightly cooled, put a plate over the skillet and turn the tart out onto the plate. Don’t worry if some fruit falls out of place, you can easily put the pieces back in place. Pour any remaining caramelized liquid from the pan on to the tart and serve!


Check out our host Stephanie and book a meal with her to experience authentic French cuisine on your next trip!

Stephanie’s Tarte Tatin Recipe

Recipes from Istanbul: Berhan’s Stuffed Eggplant

Meet Traveling Spoon host Berhan from Istanbul, Turkey. Though she was born in Germany, Berhan grew up in Ankara, Turkey, learning to cook local Turkish dishes from the Black Sea and Aegean coast areas. She’s been cooking since she was 10 years old and uses only fresh and organic ingredients. Berhan loves meeting new people and sharing Turkish dishes with travelers from around the world.

03_CuttingBerhan chopping fresh cucumbers and tomatoes for salad

Read on for her recipe on how to make mouthwatering stuffed eggplant, or karnıyarık.

Karnıyarık, which literally translates to “split belly” in Turkish, is baked eggplant stuffed with minced beef, sautéed onions, garlic, tomatoes, parsley and Turkish spices. Easy to make and absolutely delicious, it can also be served as a vegetarian version called Imam Bayildi (which translates to, “the Imam fainted”).

7_IMG_1771ResizedForWebBerhan’s mouthwatering stuffed eggplant

Stuffed Eggplant (Karnıyarık)


5 short, wide eggplants

2 onions (chopped)

5 cloves of garlic

1 tomato (cubed)

10 long, thin green peppers (cubed)

1/2 pound ground beef

2 tablespoons tomato paste

Salt and pepper to taste

Sunflower oil (for frying)


  1. After peeling the eggplant, poke a few holes in them with a fork and soak the eggplants in a pot of salt water for 30 minutes (this eliminates some of their bitterness). After half an hour remove the eggplants and dry thoroughly.
  2. Heat sunflower or olive oil in a frying pan and add the eggplants.
  3. Evenly brown the fronts and the backs of the eggplants and set them aside when they are roughly half-fried.
  4. In another frying pan, heat 3 tablespoons of sunflower or olive oil. Add salt, pepper, tomato, green peppers, onions and sauté for 5-6 minutes.
  5. Add ground beef and brown in the pan and season with salt and pepper.
  6. Half the eggplants lengthwise, rendering an opening or pocket in the middle and place them on an oven-safe tray.
  7. Divide up the ground beef mixture evenly between eggplants, and top each filled eggplant with one long, thin green pepper, as shown in the picture above.
  8. In a separate bowl, mix the tomato paste with 1 tablespoon warm water. Pour this mixture over the eggplants on the oven tray.
  9. Bake for 20-25 minutes at 350 degrees. Enjoy!

Thank you, Berhan, for this delicious recipe! For more traditional Turkish dishes like this one, visit Berhan in Istanbul today.

Recipes from Istanbul: Berhan’s Stuffed Eggplant

Recipes from Istanbul: Selda’s Stuffed Zucchini

Meet our host Selda from Istanbul, Turkey. Inspired by her father, a cook from the Black Sea region of Turkey, Selda prides herself for having a healthy take on traditional Turkish recipes. Selda inherited her father’s love of the kitchen, and is working to open a food studio where she hopes to entertain friends and hold workshops. Don’t expect common kebabs and other heavy meat dishes at Selda’s – she showcases the real food that Turks eat on a daily basis, with a healthy twist.

9_IMG_1781ResizedForWebSelda and her family in their Istanbul home

Read on for her recipe on how to make delicious stuffed zucchini, or kabak dolması.

Another one of those dishes that first comes to mind in Turkey, dolma is traditionally mince meat-stuffed grape vine leaves. But some cooks can make dolma from eggplants, squash, or bell peppers too, often adding pine nuts, rice pilaf and other spices into the mix!

7_Stuffed_peppers_close-up_1Selda’s stuffed zucchini and peppers

Stuffed Zucchini (Kabak Dolması)

Stuffing Ingredients

4 medium-sized zucchinis, peeled

1 large onion, finely chopped

3 tablespoons olive oil

1/4 cup short-grain rice

1 pound ground meat (lamb, beef or turkey)

1 cup chopped fresh herbs (any combination of parsley, dill and mint)

1 tablespoon tomato paste

1/4 cup butter

2 cups water

2 medium tomatoes, chopped

Sea salt and pepper, to taste


1. Mix all stuffing ingredients together, except for the zucchini, and refrigerate.

2. Using a small knife, carefully hollow out the inside of the zucchinis. Be sure to remove both ends to make a tub, and take care not to punch through to the outside.

3. Stuff the zucchinis with the stuffing mixture and place them on their sides in a large pan.

4. Dot the zucchinis with 1/4 cup butter and add 2 cups water. Place a plate on top of the pot to keep the stuffed zucchinis from expanding too much and bursting and cook over medium heat.

5. When water starts boiling, reduce to a low simmer and cook until the zucchinis are tender, about 30 to 40 minutes.

6. Transfer to a serving platter and ladle the juice from the pot over the stuffed zucchinis. Serve warm.

A big thank you to Selda for this traditional Turkish recipe! For more cooking ideas like this one, visit Selda in Istanbul today.

Recipes from Istanbul: Selda’s Stuffed Zucchini

A Guide to Istanbul’s Grand Bazaar


Photo by Wikipedia under Creative Commons License.

What can I buy?

The Grand Bazaar offers locals and tourists alike the opportunity to shop for spices, copper and brassware, leather goods, wool, antiques, cotton towels and curtains, glassware, gold, ceramics, lanterns, jewelry and famous, intricately woven Turkish carpets.

The spice market is a great place to buy cumin, red pepper, oregano, dried apricots, dates, pine nuts and hot chilies: essentials in any Turkish cooking recipe!

Similar wares tend to be grouped into sections of the market… you’ll turn one corner and find glass lanterns as far as the eye can see!


Photo by Wikipedia under Creative Commons License.

When is the Grand Bazaar open?

The Grand Bazaar is open:
Weekdays from 09:00 – 19:00
Saturdays from 08:30 – 19:00

It is closed Sundays, bank holidays, and religious holidays.

Where is it?

Located in Istanbul’s Eminönü district, just a short walk from other tourist attractions like the Hagia Sophia, Sultanahmet Mosque and the Blue Mosque, the Grand Bazaar is hard to miss. You can catch a tram to Beyazıt, Üniversite or Sirkeci stop if you don’t want to walk too far!

With 21 entrances, getting in is quite easy, though chances are you’ll enter through one of its five main gates (kapı):

  • Beyazıt Kapısı (Çadırcılar Caddesi, Book Bazaar (Sahaflar Çarşısı)
  • Çarşıkapı (Beyazıt tram stop)
  • Nuruosmaniye Kapısı
  • Mahmut Paşa Kapısı
  • Örücüler Kapısı (towards Eminönü and the Spice Bazaar)

Be sure to check out this map of the bazaar for a better idea of what type of stalls you want to visit first! Don’t forget, shops are grouped by what they’re selling, and the spice market is in its own separate quadrant of the bazaar.


Photo by Wikipedia under Creative Commons License.

Now getting out… that’s the hard part!

We hope you’ve enjoyed Traveling Spoon’s “A Guide to Istanbul’s Grand Bazaar!”

Best of luck, and don’t forget to haggle. You can always get a cheaper price in a Turkish market, it’s all a matter of persistence!

A Guide to Istanbul’s Grand Bazaar

Co-founder Aashi’s recipe: Masala Fried Potatoes


Check out this recipe from our co-founder Aashi as part of our Asian-inspired Thanksgiving theme this week! Easy to prepare, this masala fried potatoes recipe would make a delicious addition to any table. Aashi’s passion for cooking shines through — she’s both a skilled businesswoman and a great home cook!

Read on for her recipe on how to make mouthwatering masala fried potatoes.


Photo credit: Recipes Hubs

Masala fried potatoes


2 large russet potatoes, peeled and julienned into french fry strips approximately a 1/4-inch wide, or cubed
2 tbsp vegetable oil
1/4 mustard seeds
1/4 tsp cumin seeds
2-inch piece of ginger, peeled and julienned into thin strips
1/4 tsp ground turmeric
1/4 to 1/2 tsp Indian red chili powder or cayenne (depending on desired spice preference)
1 tsp ground cumin
1 tsp ground coriander
Salt to taste


  1. Heat oil in a skillet on high heat
  2. Add mustard seeds to oil and wait until the seeds start to split
  3. Reduce heat to medium and add cumin seeds, ginger and turmeric, stirring for 20-30 seconds or until fragrant
  4. Add potato and sauté until potatoes are half-cooked, about 10-15 minutes
  5. Salt to taste (potatoes typically require generous salting)
  6. Add chili powder, ground cumin and ground coriander and stir
  7. Let the potatoes cook for an additional 5-10 minutes until fully cooked. Stir only occasionally, allowing the potatoes to crisp on the the pan. Serve and enjoy!

Thank you, Aashi, for sharing this unique take on a popular Thanksgiving dish! For more innovative meals like this one, visit one of our local hosts around the world that you can book through Traveling Spoon

Co-founder Aashi’s recipe: Masala Fried Potatoes