FREE postage and handling!*

FREE-5

We changed our policy and are now offering FREE STANDARD POSTAGE AND HANDLING on all orders Australia wide!

Also, if your order is over $60, you will receive FREE EXPRESS POSTAGE AND HANDLING.

Order before 1pm and your order is posted out to you the same day.

Happy shopping!

*Australia only

Jamila

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Moroccan beauty secrets unveiled

Ever wondered why everyone is talking about Moroccan women and their beauty secrets?

Fir centuries we have practiced the same body beauty regimen in the communal hammam bathhouses or in the privacy of our own bathroom.

You too can achieve healthy, glowing skin in 3 easy steps, 30 minutes, once a week.

To find out how, download your free booklet here.

Moroccan meatballs and eggs in a tomato sauce

This dish is so very easy to cook, and can be eaten for breakfast, lunch or dinner. No cutlery required or plates. Eat with your hands and use your bread as a spoon. It will taste much better that way.

Feeds two people

Ingredients:
1 tomato
1 table spoon of tomato paste
2 to 3 cloves of garlic
200 gram of ground meat
half cup of bread crumbs
1 teaspoon ground ginger
1 teaspoon paprika powder
1 teaspoon of turmeric
3 teaspoons of olive oil
salt and pepper to taste
½ cup of coriander
4 eggs
1 onion
Crusty bread

You don’t need to rush out to buy a tagine if you don’t have one. You can cook this dish in a pan with a lid (although it does tastes better cooked in a tagine).

Cut the onion finely and fry over a low heat in the tagine with the lid off for a couple of minutes until the onion softens. Cut the tomato in small pieces and add to the onions and place the lid on top.

In the meantime cut the garlic and coriander again very fine. Mix the breadcrumbs with the ground meat, the paprika, turmeric, olive oil and salt and pepper, garlic and coriander. Make little meatballs and place them carefully in the tagine. leave to cook for 10 minutes over a medium heat.

photo tagine eggs ingredients

Carefully break 4 eggs over the meatball, don’t stir and place lid on top of tagine.

Leave to cook for another 10 minutes.

Serve with warm crusty bread.

photo-10

Besaha!