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

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 Bangkok: Aoy’s Thai Fried Spring Rolls

Aoy in her colorful kitchen

Meet Traveling Spoon host Aoy from Bangkok, Thailand. She is a passionate food and yoga lover who fully commits herself to every task at hand… especially when it comes to preparing authentic Thai dishes! Aoy has dedicated herself to teaching Thai cooking to foreigners and opened a restaurant in her home. She lives on a lush, beautiful property in the Nakhon Sathom Province, and uses fresh herbs and produce grown in the local community in her cooking. Aoy’s home is on the banks of the Tha Chin River, and it is a wonderful stop coming back from the Damnoen Saduak floating market and going into the city.

Read on for her recipe on how to make delicious Thai fried spring rolls!

Aoy’s delicious fried spring rolls

Aoy’s fried spring rolls are a tasty side dish bursting with flavor. These crispy, golden-brown delectables are sure to make any Thai-inspired meal even more delightful.

Thai Fried Spring Rolls


1 egg yolk, whisked
1 tsp. sesame oil
2 cups cooking oil
1/2 pound packaged egg-roll sheets
1/4 pound glass noodles (also called cellophane noodles)
1/2 pound ground chicken
1/4 cup cabbage, thinly shredded
1/3 cup wood ear mushrooms, chopped
1/3 cup garlic, finely chopped
1/4 tbsp. black peppercorns, freshly ground
1/2 tbsp. light soy sauce
1 tsp. salt


Soak the noodles according to the package directions until soft, then cut into short 1 ½-inch lengths.

Mix chicken, cabbage, carrots, mushrooms, pepper, salt, and light soy sauce together and then add the noodles. Mix well.

Heat 3 tbsp. of oil in a pan and add the chopped garlic. Then add the chicken and noodle mixture. Fry until chicken is cooked through and the mixture is fairly dry, then set aside and let cool.

Put the filling on an egg-roll sheet, roll up tightly, and seal the sheet with a small amount of egg yolk. Repeat the process until either the filling or egg roll sheets are used up.

Heat cooking oil in wok or deep-sided pan, then fry the egg rolls over medium heat until crisp and golden brown.

Thank you, Aoy, for this fantastic, vegetable-filled recipe! For more innovative Thai dishes like this one, visit Aoy in Bangkok today..

Recipes from Bangkok: Aoy’s Thai Fried Spring Rolls

Nayna’s Tofu & Kangkong Adobo Recipe – A Taste of the Philippines

tofu & kangkong adobo

Meet Traveling Spoon host Nayna. As a freelance food and travel writer, Nayna knows a lot about good food. While Nayna lives in Manila, she is also an avid traveler and adventurous eater, having grown up surrounded by the tastes and aromas of her grandmother’s kitchen. She loves experimenting with family recipes and adding new dishes to her repertoire, always ensuring that everything she prepares is made from scratch. Read on for her recipe on how to make a delicious dish of tofu & kangkong adobo, Filipino-style.

Continue reading “Nayna’s Tofu & Kangkong Adobo Recipe – A Taste of the Philippines”

Nayna’s Tofu & Kangkong Adobo Recipe – A Taste of the Philippines

Sundari’s South Indian Dal Fritters Recipe

Sundari Chennai South Indian Dal Fritters Our Chennai host, Sundari is bringing you the recipe for a delicious and popular South Indian tea-time snack, dal fritters. Made with chickpeas and deep-fried to crispy perfection, dal fritters provide the health benefits of chickpeas along with the renowned tastiness of fried foods. Keep reading for a taste of traditional South Indian cuisine enjoyed straight from your own kitchen. Thank you Sundari!

Continue reading “Sundari’s South Indian Dal Fritters Recipe”

Sundari’s South Indian Dal Fritters Recipe

Authentic Balinese Tuna Pepes (Pepes Ikan) Recipe

Tuna Pepes

Pepes ikan, or fish steamed in banana leaves, is one of Indonesia’s best dishes. Here’s how you can re-create this deliciously flavorful version of tuna pepes, thanks to our host Putu. Read on for more.

Continue reading “Authentic Balinese Tuna Pepes (Pepes Ikan) Recipe”

Authentic Balinese Tuna Pepes (Pepes Ikan) Recipe