Thousands of beautiful Morocco: Paprika and chickpea salad with goat cream cheese and lamb kohl

Last month the cooking school in the Medienhafen opened in Düsseldorf. The kitchen is huge, the ambience totally great and the equipment really perfect. And the location first! Take a look through the offer - I'm very enthusiastic about the selection.

At the opening I was together with other bloggers from the region of the cooking school and their cooperation partner Gemini to a delicious Evening under the slogan Thousand Morocco invited. The namesake of course was Tina from tinastausendschön , who planned and prepared the evening for us.
At four stations we put together a wonderful oriental menu. Together with the dear Mo I was able to take care of the appetizer. Tina had also not let it peel us a huge bowl of chickpeas ... But I have to say: Although this is really ne stupid work, it is worth the taste totally! And since the simple, yet taste-intense appetizer convinced me so much, I had to imitate them directly at home and serve them as a dinner with lamb köfte.

 Thousand Morocco: sweet pepper and chickpea salad with goat's cream cheese and lamb's goat

Together with something hummus stirred together quickly and a fresh flat bread, all this was enough for about 4 servings, but makes sure also great on a buffet or in a multi-course menu. I'm just so impressed by the simplicity and the great taste - it will certainly give more often in the near future - despite chickpea peeling ...

Many thanks to Tina, Patrick von Zwilling and the cooking school in the media port for the nice invitation and the nice common and informal evening! And then many thanks to the best table neighbors The boys cook and bake, Pottlecker, Enchanting kitchen pleasure, and the team of Springlane.

And here are the recipes to the menu Thousand beautiful Morocco :

Thousand Morocco: chickpea and chickpea salad with goat cream cheese

Salad of roasted peppers and chickpeas


4 red, yellow and orange peppers
1 jar of chickpeas
1/2 lemon juice
3-4 tbsp olive oil
2 cloves of garlic
1 tbsp fresh oregano flakes
sea salt, freshly ground black pepper


Cut the peppers into pieces, corer them and place the pieces side by side on a baking tray with the skin side up. Grill under the grill for about 5-10 minutes, depending on the oven, until the skin turns black and blisters. Then put the pepper hot in a freezer bag and close it immediately. Allow to cool for 10 minutes, then peel the peppers and cut lengthways into strips.

In the meantime, drain the chickpeas into a sieve, rinse and skin. Put the skinned chickpeas in a bowl and add the pepper strips.

For the dressing, put lemon juice and olive oil in a small bowl and squeeze the garlic into it. Finely chop the oregano and add. Season with salt and pepper and stir well. Pour over the salad, mix thoroughly and let it pass through.

Goat's cream cheese dip with paprika & chickpea salad


300 g of goat cream cheese (eg Taler)
1 clove of garlic
1 tbsp fresh oregano leaves
2 tbsp olive oil - sea salt, freshly ground black pepper


Put the goat cream cheese in a mixing bowl.Finely chop the oregano and add it with the oil, season with salt and pepper and mix with a fork to a smooth mass.

Form the goat cream cheese into a bowl and into the center of a large plate or put a plate. Put the pepper and chickpea salad around it. Possibly. drizzle with a little extra olive oil.

Thousand-beautiful Morocco: lamb-köfte

lamb köfte


500 g lamb mince
2 garlic cloves and 1 small onion
1 small handful of smooth parsley
1/2 tbsp chilli flakes
1 pinch of cumin and sea salt, freshly ground black pepper
Olive oil for frying


Put the minced meat in a mixing bowl. Peel garlic and onion and chop finely. Wash the parsley, shake it dry, pluck the leaves from the stems and finely chop. Add the garlic, onions, parsley, chilli, cumin, salt and pepper to the minced meat and knead with your hands.

Make the minced meat between the hands into köfte or small meatballs. Sprinkle some flour on a plate and turn the kofte in the flour around, then tap.

Heat olive oil in a pan to medium temperature and add the kofte. Roast over several times in about 7-10 minutes, until not at all. Drain on kitchen paper.