Malika Flavors, Edmond, OK (2026)

08/28/2026

Ashta-Filled Baklava Rolls
Authentic Middle Eastern Baklava Rolls with Creamy Ashta, Crisp Phyllo, Pistachios & Fragrant Syrup

Servings

12 rolls

Ingredients
For the Ashta Filling
500 ml whole milk
60 g cornstarch
50 g granulated sugar
1 tablespoon all-purpose flour
1 teaspoon orange blossom water
1 teaspoon rose water
1 teaspoon vanilla extract
100 ml heavy cream
100 g mascarpone or thick cream, optional
For the Baklava Rolls
12 sheets phyllo pastry
150 g unsalted butter, melted
100 g finely chopped pistachios or walnuts
1 tablespoon semolina, optional
For the Syrup
200 g granulated sugar
150 ml water
1 tablespoon lemon juice
1 tablespoon orange blossom water
1 teaspoon rose water
For Garnish
Chopped pistachios or walnuts
Dried rose petals, optional
Extra orange blossom water, optional

Instructions

1. Prepare the Ashta

In a saucepan, whisk together:

Whole milk
Cornstarch
Sugar
Flour

Whisk until completely smooth and no lumps remain.

Place the saucepan over medium heat.

Cook while whisking constantly for approximately 5–7 minutes, until the mixture becomes thick and creamy.

Remove from the heat.

Stir in:

Orange blossom water
Rose water
Vanilla

Allow the mixture to cool for approximately 10 minutes.

2. Finish the Cream Filling

Whip the heavy cream until lightly thickened.

Gently fold it into the cooled milk mixture.

If using mascarpone, fold it in as well.

The finished filling should be:

Thick
Smooth
Creamy
Easy to pipe or spoon

Cover the surface directly with plastic wrap to prevent a skin from forming.

Refrigerate for at least 30 minutes.

3. Prepare the Syrup

Combine in a small saucepan:

Sugar
Water
Lemon juice

Bring to a gentle boil.

Simmer for approximately 7–8 minutes.

Remove from the heat.

Stir in:

Orange blossom water
Rose water

Allow the syrup to cool completely.

4. Prepare the Phyllo

Preheat the oven to 180°C (350°F).

Place the phyllo sheets on a clean work surface.

Keep them covered with a slightly damp kitchen towel while working so they don't dry out.

Take one sheet of phyllo.

Brush lightly with melted butter.

Place another sheet on top.

Brush again with butter.

Depending on the thickness of your phyllo, use 2 sheets per roll.

5. Add the Nut Layer

Sprinkle a thin line of finely chopped pistachios or walnuts along the lower third of the phyllo.

Add a small amount of semolina if desired.

The nuts provide a lovely contrast to the creamy filling and crisp pastry.

6. Add the Ashta

Place approximately 2 tablespoons of chilled ashta near the lower edge of the pastry.

Don't overfill the rolls.

Too much filling can cause them to split during baking.

7. Roll the Baklava

Fold the sides of the phyllo inward.

Carefully roll the pastry forward into a firm cylinder.

Place the finished roll seam-side down in a buttered baking dish.

Repeat with the remaining phyllo and filling.

Leave a small amount of space between the rolls.

8. Butter the Rolls

Brush the tops generously with melted butter.

Make sure the edges and corners are lightly coated as well.

This creates the beautiful golden, crisp finish characteristic of baklava.

9. Bake

Bake for approximately 30–35 minutes, until the rolls are:

Deep golden brown
Crisp
Lightly blistered
Fragrant

Keep an eye on them during the final minutes because phyllo can brown quickly.

10. Add the Syrup

Remove the baklava rolls from the oven.

Slowly drizzle the cool syrup over the hot rolls.

Allow the pastry to absorb the syrup for approximately 20 minutes.

Don't flood the rolls with syrup; they should remain crisp rather than becoming soggy.

11. Cool

Allow the rolls to cool completely.

For the best texture, refrigerate them for approximately 1 hour before serving.

The chilled cream filling contrasts beautifully with the crisp pastry.

12. Garnish & Serve

Arrange the Ashta-Filled Baklava Rolls on a serving platter.

Garnish generously with:

Chopped pistachios or walnuts
Dried rose petals, optional
A tiny drizzle of orange blossom water, optional

Serve chilled or slightly cool.

08/28/2026

Gözleme (Traditional Turkish Stuffed Flatbread)
Authentic Turkish Gözleme with Thin Handmade Dough, Spinach, Feta & Fresh Herbs

Servings

6 gözleme

Ingredients
For the Dough
500 g all-purpose flour
1 teaspoon sea salt
300 ml warm water
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice, optional
For the Spinach & Cheese Filling
400 g fresh spinach, finely chopped
250 g Turkish white cheese or feta, crumbled
1 medium onion, finely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
½ teaspoon freshly ground black pepper
½ teaspoon chili flakes, optional
1 tablespoon extra virgin olive oil
For Cooking & Finishing
2–3 tablespoons butter, melted
Extra virgin olive oil, optional
Lemon wedges, optional
Instructions
1. Prepare the Dough

Place the flour and salt in a large mixing bowl.

Make a well in the center.

Gradually pour in the warm water and olive oil.

Mix until a soft dough forms.

Transfer the dough to a lightly floured work surface.

Knead for approximately 7–8 minutes, until smooth and elastic.

The dough should feel soft and supple without being sticky.

2. Rest the Dough

Shape the dough into a ball.

Lightly coat it with olive oil.

Place it in a bowl and cover with a clean kitchen towel.

Allow it to rest for approximately 30 minutes.

Resting relaxes the gluten and makes the dough much easier to roll very thinly.

3. Prepare the Spinach

Wash the spinach thoroughly and drain well.

Finely chop it.

Place it in a bowl and sprinkle lightly with salt.

Gently massage the spinach with your hands for approximately 1–2 minutes.

Squeeze out excess moisture.

This prevents the Gözleme from becoming soggy during cooking.

4. Prepare the Filling

Heat the olive oil in a skillet over medium heat.

Add the chopped onion.

Cook for approximately 4–5 minutes, until softened.

Add the spinach.

Cook for approximately 2–3 minutes, just until wilted.

Remove from the heat.

Allow the mixture to cool slightly.

Stir in:

Crumbled white cheese
Parsley
Dill
Black pepper
Chili flakes, if using

Mix gently.

5. Divide the Dough

Divide the rested dough into 6 equal pieces.

Shape each piece into a smooth ball.

Cover the dough balls with a clean towel while working to prevent them from drying out.

6. Roll the Dough

Lightly flour your work surface.

Roll one dough ball into a very thin rectangle or oval, approximately 2–3 mm thick.

The dough should be thin enough to become lightly crisp while remaining tender.

7. Add the Filling

Place approximately ⅙ of the filling over one half of the rolled dough.

Leave a small border around the edges.

Fold the dough over the filling.

Press the edges gently to seal.

You can create a rectangular envelope shape or fold the dough into a square.

Repeat with the remaining dough and filling.

8. Cook the Gözleme

Heat a large cast-iron skillet, griddle, or traditional saj over medium-high heat.

Place one filled Gözleme onto the hot cooking surface.

Cook for approximately 2–3 minutes on the first side.

Carefully flip.

Cook another 2–3 minutes on the second side.

The surface should become:

Golden brown
Lightly blistered
Crisp in spots
Cooked through

Continue with the remaining Gözleme.

9. Butter the Gözleme

As soon as each Gözleme comes off the heat, brush both sides lightly with melted butter.

Stack the cooked flatbreads on a plate and cover loosely with a clean kitchen towel.

This keeps them warm and pleasantly tender.

10. Cut & Serve

Cut each Gözleme into wedges or smaller pieces.

Serve warm with:

Lemon wedges
Yogurt
Turkish tea
Fresh herbs
How to Serve Gözleme

08/28/2026

Greek Paidakia (Grilled Greek Lamb Chops)
Authentic Greek Lamb Chops with Lemon, Garlic, Oregano & Extra Virgin Olive Oil

Ingredients

For the Lamb Chops
1.2 kg lamb chops, preferably rib or loin chops
4 tablespoons extra virgin olive oil
Juice of 2 lemons
Zest of 1 lemon
5 garlic cloves, finely minced
2 tablespoons dried Greek oregano
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon sweet paprika, optional
For Serving
Greek lemon potatoes
Tzatziki
Horiatiki (Greek Village Salad)
Kalamata olives
Crusty village bread
Lemon wedges
Fresh oregano
For Garnish
Fresh parsley
Fresh oregano
Lemon wedges
Extra virgin olive oil
Freshly ground black pepper
Instructions
1. Prepare the Lamb

Pat the lamb chops thoroughly dry with paper towels.

Trim away any excessive surface fat while leaving enough fat around the chops to keep them juicy and flavorful.

Place the lamb in a large shallow dish.

2. Prepare the Greek Marinade

In a bowl combine:

Extra virgin olive oil
Lemon juice
Lemon zest
Garlic
Oregano
Sea salt
Black pepper
Thyme
Paprika, if using

Whisk until well combined.

Pour the marinade over the lamb chops.

Turn the chops several times so they are evenly coated.

3. Marinate

Cover the dish and refrigerate for 1–2 hours.

Don't marinate the lamb for too long because the acidity from the lemon can begin changing the texture of the meat.

Remove the lamb from the refrigerator approximately 20–30 minutes before grilling.

4. Prepare the Grill

Preheat a charcoal grill, gas grill, or heavy grill pan over medium-high to high heat.

The cooking surface should be very hot before the lamb is added.

Clean and lightly oil the grill grates if necessary.

5. Grill the Paidakia

Remove the lamb chops from the marinade and allow excess marinade to drip off.

Place the chops directly onto the hot grill.

Grill for approximately 3–5 minutes per side, depending on the thickness of the chops and your preferred level of doneness.

The outside should develop:

Deep golden-brown color
Beautiful charred edges
Slightly crisp caramelized spots

For food safety, use a meat thermometer to check the internal temperature according to your preferred doneness and local food-safety guidance.

6. Give Them a Final Lemon & Oregano Finish

Transfer the grilled lamb chops to a serving platter.

Immediately squeeze fresh lemon juice over them.

Sprinkle with:

Fresh oregano
Fresh parsley
Freshly ground black pepper

Finish with a light drizzle of extra virgin olive oil.

7. Rest

Allow the lamb chops to rest for approximately 5 minutes before serving.

This helps the juices redistribute through the meat while keeping the exterior beautifully charred.

8. Serve

Arrange the Paidakia on a large platter.

Add:

Lemon wedges
Fresh oregano
Greek lemon potatoes
Tzatziki
Horiatiki

Serve immediately while hot.

08/28/2026

Pistachio Kourabiedes (Greek Christmas Butter Cookies)
Traditional Greek Kourabiedes with Pistachios, Butter, Almonds & Powdered Sugar

Servings

30–35 cookies

Total Time: About 1 hour 40 minutes

Ingredients
For the Kourabiedes
250 g unsalted butter, softened
90 g powdered sugar
1 large egg yolk
1 teaspoon vanilla extract
1 tablespoon brandy, optional
300 g all-purpose flour
60 g finely ground almonds
100 g roasted pistachios, roughly chopped
½ teaspoon baking powder
Pinch of sea salt
For Finishing
250–300 g powdered sugar
1 teaspoon rose water or orange blossom water, optional
Whole pistachios, optional
Extra chopped pistachios, optional
Instructions
1. Prepare the Pistachios & Almonds

If using raw pistachios and almonds, lightly toast them in a dry skillet over low heat for approximately 3–5 minutes.

Stir frequently so they don't burn.

Allow them to cool completely.

Finely grind the almonds.

Roughly chop the pistachios, leaving some larger pieces for texture.

2. Cream the Butter

Place the softened butter in a large mixing bowl.

Beat with an electric mixer for approximately 5–7 minutes, until:

Very pale
Light
Fluffy
Creamy

This step is essential for achieving the delicate, melt-in-your-mouth texture of traditional Kourabiedes.

3. Add the Sugar & Flavorings

Gradually add the powdered sugar while continuing to beat.

Add:

Egg yolk
Vanilla
Brandy, if using

Beat for another 1–2 minutes until smooth.

4. Add the Dry Ingredients

In a separate bowl combine:

Flour
Ground almonds
Baking powder
Sea salt

Gradually add the dry mixture to the butter mixture.

Mix gently until a soft dough begins to form.

5. Add the Pistachios

Fold in the chopped pistachios.

Mix only until evenly distributed.

Do not overwork the dough.

The finished dough should be soft and pliable but not sticky.

6. Chill the Dough

Cover the dough and refrigerate for approximately 30 minutes.

Chilling makes the dough easier to shape and helps the cookies maintain their form while baking.

7. Shape the Cookies

Preheat the oven to 175°C (350°F).

Line two baking trays with parchment paper.

Take approximately 1 tablespoon of dough at a time.

Roll into a ball or shape into a small crescent.

Place the cookies on the prepared trays, leaving a little space between them.

If desired, gently press a whole pistachio into the center of each cookie.

8. Bake

Bake for approximately 18–22 minutes.

The Kourabiedes should remain relatively pale on top with lightly golden bottoms.

Do not overbake them.

The cookies will continue to firm up as they cool.

9. Cool Briefly

Remove the trays from the oven.

Allow the cookies to cool for approximately 10–15 minutes.

They should be warm but firm enough to handle carefully.

10. Add the Powdered Sugar

If using rose water or orange blossom water, lightly mist the warm cookies.

Place a layer of powdered sugar on a large serving tray.

Arrange the cookies over the sugar.

Generously sift more powdered sugar over the top until the Kourabiedes are completely covered in a beautiful snowy coating.

Allow them to cool completely.

11. Serve

Arrange the Pistachio Kourabiedes on a festive serving platter.

Dust with additional powdered sugar immediately before serving.

Serve with Greek coffee, espresso, or tea.

08/28/2026

Keftedes (Traditional Greek-Style Meatballs)
Authentic Greek Keftedes with Ground Beef, Fresh Herbs, Onion, Garlic & Fragrant Mediterranean Spices

Servings

6 servings

Ingredients

For the Keftedes
700 g ground beef
1 medium onion, finely grated
3 garlic cloves, minced
100 g breadcrumbs
1 large egg
3 tablespoons fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped
1 tablespoon fresh dill, finely chopped
1 teaspoon dried Greek oregano
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
1 teaspoon sea salt
2 tablespoons extra virgin olive oil
2 tablespoons whole milk
1 teaspoon red wine vinegar
Zest of ½ lemon
Flour, for lightly coating
Olive oil or vegetable oil, for frying
For Serving
Tzatziki
Greek yogurt
Horiatiki (Greek Village Salad)
Kalamata olives
Warm pita bread
Lemon wedges
Fresh parsley
Fresh mint
Instructions
1. Prepare the Onion

Finely grate the onion.

Place it in a fine-mesh sieve or clean kitchen towel and gently squeeze out some of the excess liquid.

Don't remove all the moisture—the onion should still contribute flavor and tenderness to the meat mixture.

2. Prepare the Meat Mixture

Place the ground beef in a large bowl.

Add:

Grated onion
Garlic
Breadcrumbs
Egg
Parsley
Mint
Dill
Oregano
Cumin
Black pepper
Sea salt
Olive oil
Milk
Red wine vinegar
Lemon zest

Mix gently with your hands until everything is evenly combined.

Avoid overmixing, which can make the meatballs dense.

3. Rest the Mixture

Cover the bowl.

Place it in the refrigerator for approximately 30 minutes.

This allows the breadcrumbs to absorb the moisture and gives the herbs and spices time to infuse the meat.

4. Shape the Keftedes

Lightly wet your hands with water or olive oil.

Take approximately 1½ tablespoons of the mixture.

Roll into a smooth ball.

Flatten slightly to create a small oval or round meatball.

Repeat with the remaining mixture.

You should have approximately 24–30 Keftedes, depending on their size.

5. Coat Lightly with Flour

Place a small amount of flour on a plate.

Roll each meatball very lightly in the flour.

Shake off any excess.

The thin coating helps create the characteristic golden, crisp exterior.

6. Heat the Oil

Pour approximately 1–1.5 cm (½ inch) of oil into a large skillet.

Heat over medium to medium-high heat.

The oil should be hot enough that a small breadcrumb sizzles immediately when dropped into it.

7. Fry the Keftedes

Carefully place the meatballs into the hot oil.

Do not overcrowd the skillet.

Fry for approximately 3–4 minutes per side, turning gently, until:

Deep golden brown
Crisp around the edges
Cooked through
Juicy in the center

Work in batches and allow the oil to return to temperature between batches.

8. Drain

Transfer the cooked Keftedes to a wire rack or a plate lined with paper towels.

Allow excess oil to drain.

Continue cooking until all the meatballs are finished.

9. Rest Briefly

Allow the Keftedes to rest for approximately 5 minutes before serving.

This allows the juices to redistribute while the crisp exterior remains delicious.

10. Serve

Arrange the Keftedes on a large serving platter.

Garnish with:

Fresh parsley
Fresh mint
Lemon wedges

Serve warm with tzatziki and warm pita bread.

08/28/2026

Tomatokeftedes (Traditional Greek Tomato Fritters)
Authentic Greek Tomato Fritters with Ripe Tomatoes, Fresh Herbs, Feta & Crispy Golden Edges

Ingredients

For the Tomato Fritters
700 g ripe tomatoes
1 medium red onion, finely chopped
2 spring onions, finely sliced
150 g Greek feta cheese, crumbled
3 tablespoons fresh mint, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh dill, finely chopped
1 teaspoon dried Greek oregano
150–180 g all-purpose flour
1 teaspoon baking powder
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
Vegetable oil or olive oil, for frying
For Serving
Greek yogurt
Tzatziki
Lemon wedges
Kalamata olives
Fresh mint
Crusty village bread
Instructions
1. Prepare the Tomatoes

Wash the tomatoes thoroughly.

Cut them in half and remove the tough stem ends.

Grate the tomatoes using the large holes of a box grater, or finely chop them by hand.

If the tomatoes contain a lot of liquid, place them in a fine-mesh sieve and allow the excess liquid to drain for approximately 10–15 minutes.

The mixture should remain juicy but not watery.

2. Prepare the Vegetables & Herbs

Place the grated tomatoes in a large mixing bowl.

Add:

Red onion
Spring onions
Fresh mint
Parsley
Dill
Oregano
Black pepper

Mix gently.

3. Add the Feta

Crumble the Greek feta into the tomato mixture.

Add the extra virgin olive oil.

Stir gently until everything is evenly distributed.

4. Prepare the Batter

In a separate bowl combine:

Flour
Baking powder
Sea salt

Gradually add the flour mixture to the tomato mixture.

Stir gently until a thick, spoonable batter forms.

The mixture should hold its shape when placed on a spoon.

If it seems too wet, add another tablespoon or two of flour.

Avoid adding too much flour because the fritters should remain tender inside.

5. Rest the Mixture

Cover the bowl.

Allow the mixture to rest for approximately 20 minutes in the refrigerator.

This gives the flour time to absorb some of the tomato moisture and allows the herbs and seasonings to develop their flavor.

6. Heat the Oil

Pour approximately 1–1.5 cm (½ inch) of frying oil into a large skillet.

Heat over medium heat.

The oil should be hot enough that a small drop of batter sizzles immediately when added.

Avoid overheating the oil, as the outside can brown before the center cooks.

7. Fry the Tomatokeftedes

Using a tablespoon, scoop portions of the mixture into the hot oil.

Flatten each fritter slightly with the back of the spoon.

Do not overcrowd the pan.

Fry for approximately 3–4 minutes per side, turning carefully once the underside becomes golden brown.

The finished fritters should be:

Crisp and golden outside
Soft and tender inside
Fragrant with fresh herbs
Beautifully browned around the edges
8. Drain

Transfer the cooked Tomatokeftedes to a plate lined with paper towels or a wire rack.

Allow excess oil to drain.

Continue frying the remaining mixture in batches.

Keep the oil temperature steady between batches.

9. Serve

Arrange the tomato fritters on a large serving platter.

Garnish with:

Fresh mint
Fresh parsley
Crumbled feta
Lemon wedges

Serve warm or at room temperature.

08/28/2026

Patates Plaki (Traditional Greek Braised Potatoes)
Authentic Greek Patates Plaki with Potatoes, Tomatoes, Garlic, Onion, Herbs & Extra Virgin Olive Oil

Ingredients

For the Patates Plaki
1.2 kg potatoes, peeled and cut into large wedges
80 ml extra virgin olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
500 g crushed tomatoes
2 tablespoons tomato paste
250 ml vegetable broth or water
1 teaspoon dried Greek oregano
1 teaspoon dried thyme
1 bay leaf
½ teaspoon ground cinnamon, optional
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 teaspoon granulated sugar, optional
For Finishing
2 tablespoons fresh parsley, chopped
Juice of ½ lemon
1 tablespoon extra virgin olive oil
Freshly ground black pepper
For Serving
Crusty Greek village bread
Greek feta cheese
Kalamata olives
Horiatiki (Greek Village Salad)
Greek yogurt
Instructions
1. Prepare the Potatoes

Peel the potatoes and cut them into large, evenly sized wedges.

Rinse briefly under cold water and drain well.

Pat them dry with a clean kitchen towel.

Keeping the pieces similar in size helps them cook evenly.

2. Prepare the Tomato Sauce

Heat approximately 3 tablespoons of olive oil in a large ovenproof skillet or heavy-bottomed pot over medium heat.

Add the sliced onion.

Cook for approximately 6–8 minutes, until softened and lightly golden.

Add the minced garlic.

Cook for another 1 minute until fragrant.

3. Add the Tomato Base

Stir in the tomato paste.

Cook for approximately 2 minutes, stirring constantly.

Add:

Crushed tomatoes
Vegetable broth
Oregano
Thyme
Bay leaf
Cinnamon, if using
Sea salt
Black pepper
Sugar, if using

Stir well.

Bring the sauce to a gentle simmer.

Cook for approximately 5 minutes.

4. Add the Potatoes

Add the potato wedges to the tomato sauce.

Gently turn them so they become coated with the sauce.

Drizzle the remaining olive oil over the potatoes.

Make sure the potatoes are arranged in a fairly even layer.

5. Bake

Preheat the oven to 190°C (375°F).

Cover the baking dish loosely with aluminum foil.

Bake for approximately 35 minutes.

Remove the foil.

Gently turn the potatoes.

Continue baking uncovered for another 30–40 minutes, until:

The potatoes are completely tender
The edges are lightly golden
The tomato sauce is thick and rich
The olive oil has become beautifully integrated into the sauce

If the sauce becomes too thick before the potatoes are tender, add a small splash of hot water or vegetable broth.

6. Finish the Dish

Remove the bay leaf.

Check the potatoes with a fork.

They should be soft enough to pierce easily but still hold their shape.

Drizzle with fresh lemon juice.

Sprinkle with chopped parsley.

Finish with a final drizzle of extra virgin olive oil and freshly ground black pepper.

7. Rest

Remove the Patates Plaki from the oven.

Allow it to rest for approximately 10 minutes before serving.

This gives the potatoes time to absorb even more of the rich tomato sauce.

8. Serve

Transfer the potatoes to a large serving dish, spooning plenty of tomato sauce over the top.

Garnish with:

Fresh parsley
Fresh oregano, optional
Extra virgin olive oil
Fresh lemon wedges

Serve warm or at room temperature.

08/28/2026

Ojja Merguez (Traditional Tunisian Eggs with Spicy Merguez & Tomato)
Authentic Tunisian Ojja with Spicy Merguez, Tomatoes, Peppers, Garlic, Harissa & Runny Eggs

Ingredients

For the Ojja
400 g merguez sausages
6 large eggs
400 g ripe tomatoes, finely chopped
2 tablespoons tomato paste
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, finely chopped
4 garlic cloves, minced
3 tablespoons extra virgin olive oil
1–2 tablespoons harissa, to taste
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon caraway seeds, optional
½ teaspoon ground coriander
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
100 ml water
For Garnish
Fresh parsley, chopped
Fresh cilantro, chopped
A drizzle of extra virgin olive oil
A pinch of paprika
Fresh chili, optional
For Serving
Warm Tunisian bread
Crusty baguette
Khobz Tabouna
Fresh cucumber and tomato salad
Olives
Lemon wedges
Instructions
1. Prepare the Merguez

Remove the casings from the merguez if desired and break the sausage into medium-sized pieces.

Alternatively, leave the sausages whole and slice them after browning.

Heat a large heavy skillet over medium heat.

Add 1 tablespoon of olive oil.

Add the merguez.

Cook for approximately 5–7 minutes, turning occasionally, until browned on the outside and cooked through.

Transfer to a plate.

2. Sauté the Aromatics

Add the remaining olive oil to the same skillet.

Add:

Chopped onion
Red bell pepper
Green bell pepper

Cook for approximately 6–8 minutes, stirring occasionally, until the vegetables soften.

Add the minced garlic.

Cook for another 1 minute until fragrant.

3. Build the Spicy Tomato Sauce

Stir in:

Tomato paste
Harissa
Cumin
Paprika
Caraway seeds, if using
Ground coriander
Black pepper

Cook for approximately 1–2 minutes.

This allows the spices and tomato paste to bloom in the olive oil.

4. Add the Tomatoes

Add the chopped tomatoes and water.

Season with sea salt.

Stir well.

Bring the mixture to a gentle simmer.

Cook uncovered for approximately 10–12 minutes, stirring occasionally, until the tomatoes break down and the sauce becomes thick and rich.

If the sauce becomes too thick before the peppers are tender, add a small splash of water.

5. Return the Merguez

Add the browned merguez back to the tomato sauce.

Stir gently so the sausage becomes coated in the spicy sauce.

Simmer for another 3–4 minutes.

Taste and adjust the harissa, salt, cumin, or pepper according to your preference.

6. Add the Eggs

Use the back of a spoon to make 6 small wells in the tomato and merguez mixture.

Crack one egg into each well.

Cover the skillet with a lid.

Cook over low heat for approximately 5–7 minutes, or until:

The egg whites are completely set
The yolks remain soft and slightly runny

For firmer yolks, cook for another 1–2 minutes.

7. Finish the Ojja

Remove the lid.

Sprinkle with:

Fresh parsley
Fresh cilantro
A little paprika
Fresh chili, if desired

Drizzle lightly with extra virgin olive oil.

Allow the Ojja to rest for approximately 5 minutes before serving.

8. Serve

Bring the skillet directly to the table while the Ojja is still hot.

Serve immediately with plenty of warm bread.

Use the bread to scoop up the rich tomato sauce, merguez, and creamy egg yolks.

08/28/2026

Hi my family ... My goal is simple: to make cooking feel possible for everyone whether you are an experienced cook or preparing your very first recipe.

I believe a recipe doesn't have to be complicated to be delicious. With the right guidance, a little patience, and love, we can create something beautiful in our own kitchen.

But Malika Flavors is more than recipes. ❤️
It is a place where we can exchange ideas, discover traditions, remember the flavors of our childhood, and create new memories around the table.

We are a family brought together by our love of food. 🌿

🤍 What type of recipes would make you happiest to see here?

✨ What do you enjoy most about my recipes?

🌸 If you could request one recipe, what would it be?

08/28/2026

Psarosoupa (Traditional Greek Fish Soup)
Authentic Greek Psarosoupa with Fresh Fish, Potatoes, Carrots, Celery, Lemon & Olive Oil

Servings

6 servings

Ingredients
For the Fish & Broth
1.5 kg whole fresh fish or mixed fish suitable for soup
1 large onion, quartered
2 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
1 leek, optional
2 garlic cloves, lightly crushed
2 bay leaves
½ teaspoon black peppercorns
1 teaspoon sea salt
2 liters water
3 tablespoons extra virgin olive oil
For the Vegetables
4 medium potatoes, peeled and cut into large chunks
2 carrots, sliced
2 celery stalks, sliced
1 large onion, sliced
1 small zucchini, optional
2 tablespoons extra virgin olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
For the Lemon Finish
Juice of 2 lemons
Zest of 1 lemon
3 tablespoons extra virgin olive oil
2 tablespoons fresh parsley, finely chopped
For Serving
Fresh lemon wedges
Crusty village bread
Extra virgin olive oil
Fresh parsley

Instructions
1. Prepare the Fish

Clean the fish thoroughly and remove the scales and internal organs if necessary.

Rinse briefly under cold water and pat dry.

For a traditional soup, use firm-fleshed fish that holds together well during cooking. A mixture of fish can also create a particularly flavorful broth.

If using a whole fish, keep the head and bones—they add wonderful depth to the stock.

2. Prepare the Fish Broth

Place the fish in a large pot.

Add:

Quartered onion
Carrots
Celery
Leek, if using
Garlic
Bay leaves
Black peppercorns
Sea salt
Water
Olive oil

Bring slowly to a gentle simmer.

Skim off any foam that rises to the surface.

Cook gently for approximately 20–25 minutes, depending on the size of the fish.

Avoid vigorous boiling, which can make the broth cloudy and cause the fish to break apart.

3. Remove the Fish

Carefully lift the cooked fish from the pot.

Place it on a large plate and allow it to cool enough to handle.

Strain the broth through a fine-mesh sieve.

Discard the cooked aromatics.

Pick the fish meat carefully from the bones.

Check thoroughly for small bones.

Set the cooked fish aside.

4. Cook the Vegetables

Return the strained fish broth to the pot.

Add:

Potatoes
Sliced carrots
Celery
Sliced onion
Zucchini, if using

Bring to a gentle simmer.

Cook for approximately 20–25 minutes, until the vegetables are tender but still hold their shape.

Season with additional salt and freshly ground black pepper as needed.

5. Return the Fish

Once the vegetables are tender, gently return the reserved fish meat to the pot.

Simmer for approximately 3–5 minutes.

Do not stir aggressively.

The fish is already cooked, so it only needs to warm through.

6. Prepare the Lemon & Olive Oil Finish

In a small bowl whisk together:

Fresh lemon juice
Lemon zest
Extra virgin olive oil
Chopped parsley

Whisk until lightly emulsified.

7. Finish the Psarosoupa

Remove the soup from the heat.

Slowly drizzle in the lemon and olive oil mixture while gently moving the pot in a circular motion.

Taste and adjust the seasoning.

Add additional lemon juice if you prefer a brighter, more acidic soup.

8. Rest

Allow the Psarosoupa to rest for approximately 10 minutes before serving.

This gives the flavors time to settle and allows the lemon and olive oil to blend beautifully with the fish broth.

9. Serve

Ladle the hot soup into deep bowls.

Make sure each serving contains:

Tender fish
Potatoes
Carrots
Celery
Plenty of fragrant broth

Finish with:

Fresh parsley
A drizzle of extra virgin olive oil
Fresh lemon wedges

Serve immediately with crusty bread.

Malika Flavors

08/28/2026

08/28/2026

08/28/2026

08/28/2026

08/28/2026

08/28/2026

08/28/2026

08/28/2026

08/28/2026

08/28/2026

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