Nasim Lahbichi

some of my favorite meals i’ve cooked in 2025 to inspire nourishment for 2026 🧑‍🍳🐀🤍 #recipeideas #foodinspo

a 3 deviled egg flight is such a bitc*y thing to make for a party- i love it so much #partyfood #appetizers

fried olive bites with maple harissa aioli 😼🎄

the last dinner party of the year: my holiday smorgasbord down for the books 🎄😼

the day before my holidays party that doubles as a smorgasbord and i’m vibrating with excitement 🎄🎄🫦 #dinnerparty #holidayfood #dinners

pho inspired cream of wheat is my arc de triumph this month… and for the foreseeable future 😌 #porridge #breakfastideas

what do you mean braising cabbage in harissa tomato beans is the most scrumptious wintry meal in the world?? 🥬🥬🥬 #easydinner #cabbage #beans

#ad Masala chai cream & lingonberry crepe cake is the only way I’m slowing down and not crashing out over oven space this season I adore @IKEA USA and all the food storage and organizing items they offer that help make my kitchen more efficient, but their Swedish Food Market is slept on!! Their PANNKAKOR frozen Swedish pancakes are the perfect hack to speed up this no-bake cake, without sacrificing on the festive energy Here’s how to make it: Masala Chai Cream: 1. The night prior, combine 1 tbsp of masala chai with 2 cups of heavy whipping cream in a container and let it cold steep overnight. When ready to whip, strain the cream and discard of the chai leaves 2. In a medium bowl, using a hand mixer beat the the cream, 1/3 cup confectioners sugar, and 1 tsp vanilla extract for 5 minutes until stiff peaks form. Set aside in the fridge till ready to assemble To assemble: Layer a thin smear of the cream on your serving platter and place your first crepe down. Later a THIN smear of cream, then lingonberry jam, and repeat until your desired height. Garnish with more cream, jam, and powdered sugar! #desserts #holidayrecipes

cornbread casserole is just that girl!! with habanero ginger honey syrup ✨♥️🫡🤝 my aunt linda’s sister recipe made this about a decade ago and it has had me in shackles since— and i hope it does for you too here’s how to make it: 1 package of an 8-ounce Jiffy corn muffin mix 1/2 cup (1 stick) regular or plant-based salted butter 8 garlic cloves, sliced 1 cup (8oz) regular or plant-based sour cream 1 (14.5oz) can of corn kernels, drained 1 (14.5oz) can of creamed corn 1 flax egg or whole egg (Habanero Honey Syrup) 4 tbsp honey 1 habanero pepper 2” ginger, slice process: 1. Preheat oven to 350 degrees Fahrenheit with a rack in the center 2. Melt butter in a pot over low heat. Add the garlic and let simmer for 3 mins 3. In a large bowl, mix together creamed corn, corn kernels, egg, and sour cream. Strain the melted butter into the mixture. Whisk in the Jiffy corn mix. 4. Pour into a greased 9x9 dish and bake for 45-50 mins until set and golden brown. Remove and chill. 5. Make the syrup by melting honey in a pot and add the ginger and habanero. Let simmer for 2 mins, then let sit for 5. Strain and pour into a bowl. #cornbread #thanksgivingrecipes #sidedishes

#ad Korea meets Puerto Rico for the holidays 🧈🌟 Prepping for our holiday parties is always the perfect balance: one does food, one does drinks. But it’s especially easier when we each get to use @KerrygoldUSA . We truly make a great pair 💕 Pâte Brisée • 2 1/2 cups AP flour • 1 tsp kosher salt • 1 tsp sugar • 1 cup salted Kerrygold butter, cold + cubed • 1/2 cup cold water Pulse flour, salt + sugar in a food processor. Add butter and pulse until it looks like coarse sand. Stream in water until dough just holds. Divide, wrap + freeze 30 min. Roll to 1/8” and press into a 9” tart pan. Dock with a fork, line w/ parchment + add pie weights. Bake at 375°F for 30 min. Cool. Sweet Potato Filling • 1 1/2 cups roasted sweet potato purée • 2 tbsp white miso • 2 large eggs • 3/4 cup full-fat coconut milk • 1 tsp cinnamon • 1/4 tsp nutmeg • 1/2 tsp salt • 1 tsp vanilla bean paste Blend until smooth and pour into cooled tart shell. Bake 375°F for 20 min until just set. Hotteok Crumble • 1/3 cup light brown sugar • 1 tbsp AP flour • 1/2 tsp cinnamon • pinch of salt • 2 tbsp cold Kerrygold butter • 3/4 cup chopped peanuts (or walnuts) Cut the butter into the dry mix until crumbly, then stir in the nuts. Top tart + bake another 40–45 min. Cool before slicing. BROWN BUTTER RUM COQUITO (~6 servings) 1 can Evaporated milk 1 can of Coconut milk 1 can Cream of coconut 1 can Condensed milk 1/2 Tsp vanilla extract Pinch of salt 1 can Coconut milk 1 Cinnamon stick 2 Cloves 1 Cardamom pod Brown Butter Rum: Brown 1/2 cup of salted Kerrygold butter until toasty and fragrant. Add to 1 1/2 cups of gold rum (making sure to add all browned butter bits). Shake and let infuse on the counter for 2 hours. Freeze overnight and strain out butter through sieve and then coffee filters #dessert #cocktails #holidayrecipes

Spiced Squash Dip with Tfaya (Moroccan Caramelized Onions) for Episode 1 of Side Play; where we go through all the sides that’ll keep your thanksgiving meal flavorful and worthwhile 🙂‍↕️🤍 I feel like dips get the short end of the stick on holiday dinners??? but are such a perfect appetizer to prep before the big day so you have something to nibble on while you crash out about how dry your turkey is here’s how to make it: Process: 1. Preheat oven to 400F. Remove the seeds from a 2 1/2 lb red kuri or koginut squash and cut into wedges. Place on a sheet tray and drizzle with olive oil and salt. Roast for 45-50 mins. 2. Make tfaya: Soak 1/2 cup golden raisins in hot water then drain. thinly slice 2lbs yellow onions. In a large skillet, heat 3 tbsp butter and satire 1/2 teaspoon each of cinnamon, ginger, and turmeric. Add the raisins, onions, 2 tbsp honey, a pinch of salt, and a pinch of safffron to pot and toss to coat. Add 1/2 cup water, bring to a slight boil, then reduce a simmer. Cook uncovered, stirring frequently, for 30 mins. Once cooked, stir in 1/2 tablespoon orange blossom water and store in an airtight container 3. Once squash is cooked, add it to a blender with 2 (15oz) cans of white beans, 1 tsp ground coriander,1/2 tsp cinnamon,1/2 tsp chili powder, 1/4 cup coconut yogurt, and 1 tbsp vinegar. Season with salt to taste. Blend until smooth. Taste and adjust seasoning 4. Serve on a plate and garnish with tfaya, chili powder, and chopped parsley. #thanksgivingrecipes #dips #appetizers

After 9 years in my kitchen, I finally got around to making the perfect coffee nook 😭🤍 #ad @IKEA USA This is the best affordable solution I found to make it feel functional and chic simultaneously, thanks to the IKEA ENHET Kitchen System Here’s everything that made it even more worthwhile!! ENHET Kitchen Cabinet // 005.144.34 KALERUM Brass handles// 405.965.50 SAXBORGA Cork/Glass containers // 403.918.79 SILVERSIDA Patterned Blue Bowls // 206.097.37 #interiordesign #kitchenhacks #coffee

Harira: a moroccan chickpea veggie soup that WILL be the soup of the season in your household, TRUST 🇲🇦🍲 i feel so lucky i had the chance to cook with moi, watching how she meticulously cut eat vegetable and peeled the film off each chickpea. a certain act of love that only grows through time, practice and unconditional care for someone. this soup is the epitome of tender love and care, make it for yourself and the people you love 🤍 here’s how: In a food processor, blend 1 (14-ounce) can of diced tomatoes with ½ a large diced white onion to make a tomato slurry; set aside. In a large pot, warm 2 tablespoons olive oil over medium heat, then add 1 teaspoon ground black pepper, ½ teaspoon ground ginger, ½ teaspoon ground turmeric, and ½ teaspoon sazon, toasting for about 30 seconds until fragrant. Stir in the tomato slurry, 2 tablespoons chopped fresh cilantro, 4 tablespoons chopped fresh parsley, ½ cup dry lentils, and ½ pound chopped baby lamb shoulder; toss to coat and cook for 5 minutes. Add 2 cups water, cover, and simmer for 25–30 minutes. Season with ½ tablespoon kosher salt, then add 1 (14-ounce) can drained chickpeas and a tomato paste mixture (2 tablespoons tomato paste mixed with 2 cups water). Cover and cook 10 minutes more. Stir in a flour slurry (⅓ cup all-purpose flour mixed with 1 cup water) to thicken; if too thick, thin with water ¼ cup at a time. Adjust seasoning to taste. Serve hot, garnished with chopped parsley or cilantro, harissa, and a lemon wedge. #soupseason #moroccanfood

another month, another dinner party to make anyone feel at home wherever they are this month is a blend of everyone’s different cultures and talents, captured beautifully thanks to @raybanmeta 🤍 Here’s how to make my preserved lemon and date chicken tagine: In a bowl, mix 6 cloves of minced garlic, 1/4 tsp ground saffron, 1/2 tsp cayenne pepper, 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp turmeric, and 1 tsp salt. In a large bowl, place 6 to 8 pieces of bone-in chicken (thighs, breast, or legs). Rub the chicken with the marinade and let it refrigerate for 4 hours or overnight. Heat 3 tablespoons olive oil in a 12-inch skillet over medium heat. Sear the chicken on all sides and rest on a plate. Slice 2 yellow onions thinly. Using a tagine or Dutch oven, heat another 2 tablespoons of olive oil over medium-low heat. Add the onions and saute for 10 minutes until browned. While the onions brown, quarter 1 preserved lemon and cut into thin strips. Quarter 6-8 dates and set aside. Place chicken on top of onions. Scatter lemon and dates around the chicken. Gently pour 1 cup of broth over the chicken. Cover and cook on low for 30 minutes.

tuna rice will never get old!! #tunarice #budgetmeals #quickrecipes