Middle eastern, Wraps

Tortilla rolls with beets and hummus

Grated raw beets are very tasty and crunchy! The combination with hummus is fascinating! I have tried to recreate a recipe from similar rolls which I ate at the airport in Paris, which I thought were really good. I think that these are at least as good as the originals! (In the image below there is pita bread, however I discovered later that they taste better with tortilla bread, although any kind of flat bread works fine!)

Serves 6

300 g raw beets, peeled and grated (preferably with a food processor which gives long and thin pieces)
0.5 dl sesame seeds
1 handful of coriander, chopped
2 tbsp olive oil
2 batches of hummus, according to the recipe under Melon and artichoke salad with hummus
6 tortilla breads

Mix the grated beets, sesame seeds, coriander and olive oil in a bowl. Make the hummus according to the recipe earlier in the blog. Spread a line of hummus across the tortilla bread. Distribute the beet mix on top and roll it up and eat!

Middle eastern, Salad

Melon and artichoke salad with hummus

Melon is so delicious, and it makes this salad very fruity and juicy. It is also a very nice contrast to the nutty flavor of the cashew nuts and the flavorful hummus.  Thus, I hereby share with you my well optimized and tastiest hummus recipe! (The recipe for the salad is inspired by a recipe in the magazine Buffé from 2009.)

Serves 4

Melon and artichoke salad

1 cantaloupe, peeled and split into 2 cm cubes
3 fresh artichokes (or 1 can of artichoke hearts)
70 g rocket salad
150 g cashew nuts
3 avocados, peeled and diced
Juice of one lemon
2 tbsp olive oil
Oil for frying

Boil the artichokes in salted water for about 45 minutes. Remove the leaves and put them in a bowl. Cut off the stems and remove the “beard”. Cut the hearts into smaller pieces. Heat the oil in a pan and fry the cashew nuts until golden. Mix cantaloupe, artichoke hearts, rocket, cashew nuts, avocado, lemon juice and oil. Serve the salad with hummus (recipe below) and eat the meaty part of the artichoke leaves as a snack.

My tastiest hummus

230 g cooked chickpeas (drained weight)
1 dl olive oil
1 garlic clove, crushed
2 tsbp lemon juice
2 tbsp tahini
1 tsp ground cumin
0.5 tsp herb salt

Blend all ingredients in a food processor until smooth.

Middle eastern, Patties and burgers, Wraps

Falafel rolls with kebab sauce

Falafel is my favorite among the vegetarian food. It has a very nice and fresh taste and works well in many different dishes. In addition, kebab sauce is very good! Therefore, it cannot be anything but great to combine them in wraps together with crispy vegetables. Hence, here I will share with you my favourite and optimized recipes for falafel and kebab sauce!

Serves 4

1 batch of falafel (recipe below)
1 cucumber, chopped
2 tomatoes, chopped
1 small lettuce head, shredded
1 red onion, sliced
10 pickled peppers, chopped
8 flatbreads
Kebab sauce (recipe below)

Distribute falafel, vegetables and kebab sauce in a flatbread, roll up and eat!


460 g cooked chickpeas (drained weight)
1 dl chickpea (or wheat) flour
0.5 dl water
2 garlic cloves, crushed
30 g parsley
1.5 tsp herb salt
1 tsp ground coriander
1 pinch cayenne pepper

Blend all ingredients in a food processor to a coarse batter. Shape it into patties and fry them in oil at fairly low heat until they get browned on both sides.

Kebab sauce

2.5 dl yoghurt
1 garlic clove, crushed
1 tsp Tabasco sauce
0.5 tsp coarsely ground black pepper
0.5 tsp herb salt

Stir all ingredients together.

Middle eastern, Soup

Sweet and sour couscous and lentil soup

A rich and spicy soup with a slight tartness. The highlights are the yoghurt which gives a nice contrast to the spiciness and the cashew nuts which give the soup a crunch.

Serves 5

1 leeks, sliced
2 onions, chopped
2 carrots, sliced
1 zucchini, sliced
2.5 dl dried red lentils, rinsed
1 dl couscous
1.5 l water
1 tbsp grated fresh ginger
2 tbsp lemon juice
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp herb salt
0.5 tsp ground black pepper
Oil for frying
2 dl cashew nuts
Yoghurt as topping

Heat the oil in a large pan and fry the cashew nuts until golden brown. Put them aside. Fry onions and leeks for about 1 min. Add the vegetables, ginger and garlic and fry for another couple of minutes. Add water, lentils, couscous, lemon juice and spices. Simmer for about 10 minutes. Serve the soup topped with a dollop of yogurt and cashew nuts.