Eat your argan oil this Valentine!

Mira's Table Product Line_Hi-resWe are so happy to be the first Australian owned business to bring you a range of delicious authentic Moroccan gourmet products under the name Mira’s Table. 

You can now enjoy culinary argan oil in your salads, stir fries or  as a dipping oil.

Dip or dunk your croissant in Amlou, a traditional Moroccan spread with argan oil, spread over crumpets and toast or brush over chicken skewers.

For recipe ideas and to order visit our new website.

And don’t forget that all orders over $60 receive free express postage! *


*Australia only


Baby it’s cold outside

When it is this cold outside, there is nothing I love more than a bowl of piping hot Moroccan Harrira soup. This soup is traditionally eaten during the fasting month of Ramadan and at weddings for breakfast.

Preparation Time: 15 minutes
Cooking Time: 45 minutes

½ bunch coriander
½ bunch parsley
2 tablespoons of olive oil
3 large onions
1 little tub of tomato paste
1 can of diced tomatoes
100 gram of vermicelli
150 gram of diced lean veal
100 gram of soaked chickpeas
100 gram of soaked lentils
1 teaspoon powder ginger
1 tablespoon of paprika powder
2 threads of saffron
1 teaspoon of tumeric
1 teaspoon of cumin
salt and pepper to taste
5 small tomatoes
1 liter of water
100 gram of flour

In a food processor chop the parsley, onions and coriander together. Saute in the pan and add olive oil, powdered ginger, paprika powder, saffron, tumeric, pepper and salt.
Stir for 4 or five minutes on a low heat. Meanwhile cook the tomatoes in water for 8 minutes and chop in a food processor, add to the pan.

Add chickpeas, lentils, diced tomatoes, water and stir well. Add the veal and the tub of tomato paste. Leave to simmer on a medium to low heat for half an hour. Mix the flour in a bowl of water and add the mix and vermicelli to the soup, stir well for 15 minutes on a low heat.

Serve in soup bowls with bread and dates.



This dish is one of my favourite dishes, because of its taste and its memories.

Rfissa or sometimes called Tride is a dish that is given traditionally three days after giving birth to a new mother. It generally is given to women after childbirth to expedite healing and it also says that it helps stimulate milk production in nursing mothers.

It was my and my brother’s job to tear the msemen (Moroccan pancakes) in little even pieces and we made quite the competition of this task.

I like to make this dish when it’s rainy and windy outside; it’s the perfect comfort food. This is a cheat recipe as I use roti that one can buy in the supermarket instead of making Msemem (Moroccan pancakes).


  • 1 chicken, quartered or left whole, we use free-range chicken
  • 2 or 3 large onions, thinly sliced
  • 1/3 cup olive oil
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 tablespoon ginger
  • 2 teaspoons Ras El Hanout (Moroccan mixed spices)
  • 1 teaspoon turmeric
  • 1/8 teaspoon Moroccan yellow colorant
  • 1/2 cup uncooked lentils (soaked overnight)
  • 2 tablespoons fenugreek seeds (soaked overnight)
  • 1 small handful fresh coriander, finely chopped
  • 3 cups water
  • 3 pancakes, we use Supreme Roti Supreme

Mix the chicken, onions, salt, pepper, ginger, turmeric olive oil, salt and Ras el Hanout, Put in the fridge for a couple of hours to marinate.

Steam the Roti and then shred them in bite size pieces.

Place the chicken on the stove over medium heat, and cook, covered, stirring occasionally, for about 15 to 20 minutes, until a rich sauce has formed.

Add the drained lentils, drained fenugreek seeds, saffron, coriander and 3 cups of water. Cover, and simmer over medium-low to medium heat for about one hour. Make sure that there is enough sauce in the pot, if not add a little water.

Shred the roti while it is still hot  (or steam previously shredded roti for 5 minutes). Mound the shredded roti on a large serving dish. Add the chicken to the bed of roti, and distribute most of the sauce and lentils over both the chicken and the shredded roti.