Here are easy, crowd-pleasing recipes inspired by Brazil and Morocco. Both are simple to make, require minimal special ingredients, and are great for sharing.
Brazil:Pão de Queijo (Cheese Bread Balls)
Gluten-free, addictive, and ready in 30 minutes.
Ingredients:
– 1 egg
– 1/3 cup oil (olive or vegetable)
– 2/3 cup milk
– 1 ½ cups tapioca flour (found in most supermarkets)
– 1 tsp salt
– 1 cup grated Parmesan or mozzarella (or mix)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Blend all ingredients in a blender until smooth. (No blender? Whisk vigorously.)
3. Pour batter into greased mini muffin tins or shape small balls on a baking sheet.
4. Bake 15–20 min until puffed and golden.
5. Serve warm – they’re chewy, cheesy, and perfect for dipping.
Moroccan Harira (Tomato, Lentil and Chickpea Soup)
Harira, the rich, hearty soup of Moroccans is deeply flavorful, filling, and perfect for a game day meal.
This soup is all about layering warm spices (ginger, turmeric, cinnamon) with tomatoes, lentils, chickpeas, and fresh herbs. The result is a thick, hearty soup that feels like a complete meal.
Ingredients
Olive oil | 4 tbsp
Onion, diced | 1 large
Celery stalks, diced | 3
Carrots, peeled & cut into rounds | 2 large
Spices| Ground turmeric | 1 tsp
Ground cumin | 1 tsp
Ground ginger | ¼ tsp
Ground cinnamon | ½ tsp
Black pepper | ½ tsp
Salt | to taste
Harissa or red chili flakes | 1 tsp (optional)
Base| Canned crushed tomatoes | 28 oz
Tomato paste | 1 tbsp
Meat or vegetable stock | 8 cups
Legumes & Grains | Brown or green lentils | 1 cup
Canned chickpeas, drained | 15.5 oz
Vermicelli noodles (or broken spaghetti) | ½ cup
Fresh parsley, chopped | 1 cup (divided)
Fresh cilantro, chopped | 1 cup (divided)
Instructions
Step 1 – Sauté the aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, celery, and carrots. Cook until the onion is translucent and starting to brown, about 5–10 minutes.
Step 2 – Bloom the spices
Add turmeric, cumin, ginger, cinnamon, black pepper, and harissa (if using). Stir for about 30 seconds until fragrant. Add tomato paste and cook for another minute, stirring constantly.
Step 3 – Build the soup
Pour in crushed tomatoes, stock, and half of the chopped parsley and cilantro. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
Step 4 – Add lentils & chickpeas
Stir in lentils and chickpeas. Continue simmering for about 15 minutes, until lentils are tender.
Step 5 – Add vermicelli
Stir in vermicelli noodles and cook for another 5–8 minutes until tender.
Step 6 – Finish & serve
Remove from heat. Stir in remaining fresh parsley and cilantro. Serve hot with lemon wedges on the side.
