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Its a delicious collection of generational recipes of my Mum's and Grandmother's south indian cooking and my husband's moroccan foods and variations thereof. In essence it is unique!

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A warm hearty soup to warm cooked in many north african homes during Ramadan and winter. I have adapted this reciped somewhat to my daughter's taste. She eats a few bowls of this soup at each meal. Rare to see her eat much  

In morocco, you can squeeze a bit of fresh lemon to the soup. In Ramadan, this is eaten with fresh dates. The awesome thing about this recipe, you always end up adding things to your taste and that's how it evolves to a deliciously unique soup.


1 onion, finely chopped

1 bunch of celery, finely chopped

1 small bunch of coriander, finely chopped

3 tomatoes, blended

1 piece of fresh ginger, finely chopped / pureed or 1 tablespoon fine ginger powder

1 tablespoon cummin powder

1 tablespoon freshly ground black pepper

1 can of chickpeas

3 to tablespoons olive oil or sunflower oil




There is very little to making this soup effortlessly. Add oil and onions and braise. Once thats cooking, you can chopped each ingredient and add to the pot or chop everything ahead and just add everything but the chickpeas to the pot. Once everything starts to cook, add 2 litres of boiled water. Leave this to cook for an hour. Add chickpeas. Turn onto low heat and simmer for another hour. 

Once dished into bowls add coriander leaves. Have with delicious hot bread. 


Dough Ingredients:

4 cups of flour

1 packet of yeast

1 tbls salt

enough water to make a soft dough

Filling Ingredients:

1/2 kg spinach, chopped

2 large onions, chopped

300g feta cheese, crumbled


crushed chillies

sunflower oil

Other filling suggestions:

Cooked mince and cheese, mashed potato with onion, mashed potato with chilli, nutella and marshmallows, strawberry jam and mascapone cheese, cooked apple and cinnamon slices.

Gözleme: Spinach and Feta

Preparation guidelines:

1. Dough:

Sift flour into a big bowl, Add salt and yeast. Add water slowly until flour is soaked and a firm dough is formed. Knead well.  Cover with a cloth and set aside for 1 to 2 hours until the dough has arisen.

2. Filling mixture:

Add all ingredients and mix well.

3. Gözleme prepration:

Once the dough has risen, break into tennis ball size pieces

Flatten a bit with your hand and using a rolling pin, roll into a plate size or roti size. don't stress if it looks like the map of Africa.

Add some filling onto only half of the circle. spread evenly.

close the other half over and flatten the edges. You can be creative with the edge folding

Grill both sides on a hot non stick pan

brush both sides with melted butter, this helps to soften the Gözleme. 

This makes about 2 dozen Gözleme

Serving suggestion: Serve with summery salsa or with yoghurt and cucumber.