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Mawasim Organic
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Heart Chocolate Biscuits


2-1/4 cups All-purpose Flour

1 teaspoon Baking Powder

1/4 teaspoon Salt

1/2 teaspoon Ground Cinnamon

1/4 cup Unsweetened Cocoa Powder

1 cup Firmly Packed Brown Sugar

1 whole Large Egg

1-1/2 teaspoon Vanilla Extract

2 sticks (1 Cup) Unsalted Butter, Softened

1/2 cup chocolate spread or melted chocolate, to decorate


Combine flour, baking powder, salt, cinnamon, and cocoa powder in a bowl. Whisk together and set aside.

In the bowl of an electric mixer, cream butter and brown sugar until fluffy. Add egg and vanilla and beat until combined. Add flour/cocoa mixture in two or three batches, mixing well after each addition. 

Place dough into a large Ziploc bag and flatten slightly with your hand. Seal bag and refrigerate for two hours. 

To make to cookies, preheat oven to 350 degrees. Remove dough from bag and place on a floured surface for 5 to 10 minutes. Roll out to 1/4-inch thickness and cut with a heart cutter. You'll need to consolidate and re-roll the dough as you go. 

Place on a cookie sheet lined with parchment paper or a baking mat. Bake for 12 minutes, or until set (but not browning at all.) Remove from oven and allow to cool completely. 

Decorate with melted chocolate or chocolate spread.

Stuffed Tomato with Freekeh


10 small tomatoes or 1 kg

2 tablespoons olive oil

1 medium onion or 125 g, chopped

200 g lean minced beef

1½ cups Freekeh or 240 g, washed, soaked for ½ hour and drained

2 tablespoons fresh parsley, finely chopped

2 tablespoons coriander leaves, finely chopped

½ cup mushrooms or 50 g, chopped

2 cubes vegetable stock

¼ teaspoon ground black pepper

2½ cups water or 625 ml


Cut with a sharp knife the top part of the tomato (stem part facing the bottom side) and hollow the tomato to empty the pulp from inside and set them aside. Chop the pulps and set them aside too. 

Heat the oil in a medium saucepan and cook onion until tender then add the beef and stir for 5 minutes or until beef is cooked.

Add Freekeh, parsley, coriander, mushroom, vegetable stock cubes, black pepper and the chopped tomato pulps and stir for 5 minutes. Add water and bring to boil with occasional stirring then cover and simmer over a low heat for 25 minutes or until Freekeh is well cooked. Set aside to cool a little.

Fill the empty tomatoes with the prepared Freekeh and place them in a baking tray greased with little of olive oil and bake in a 200˚C preheated oven for 35 minutes or until tomato is cooked.

Remove from oven and serve.

Crispy Tofu Bowl

Organic Ingredients:

14 oz. extra-firm tofu

1/2 small red onion, very thinly sliced

1/4 c. Grape vinegar

1/4 c. Thai sweet chili sauce

1 tbsp. olive oil

1 cucumber, chopped

3 tbsp. cornstarch

2 tbsp. vegetable oil

1 c. quinoa, cooked

2 tbsp. roasted cashew halves

Parsley leaves, for garnish




Slice tofu 1/4 inch thick. Place on cutting board between paper towels; top with baking sheet. Top with large cans or other weight; let stand 10 minutes. Soak red onion in cold water.

Whisk vinegar and Thai sweet chili sauce, olive oil and 1/4 teaspoon salt. Pat onion dry; toss with cucumber.

Sprinkle tofu on both sides with cornstarch. In 12-inch skillet, heat vegetable oil on medium-high until hot. Carefully add tofu. Cook until deep golden brown, 2 to 3 minutes per side. Drain on paper towels.

Divide quinoa among 4 bowls. Top each with salad, roasted cashew halves, parsley leaves and tofu.


Orange Chocolate Cookies


1¾ cups butter or 400 g, cold

1¾ cups brown sugar or 400 g

1 tablespoon salt

20 g orange zest, zest of 2 oranges

1/3 cup water

3 eggs

6½ cups plain flour or 875 g

2 teaspoons baking soda

100 g chocolate chips


Combine the cold butter, sugar, salt and orange zest into a mixer with paddle, and then add the liquid ingredients: water and eggs.

Sift the flour and baking soda and add them to the mixture along with the chocolate chips. Combine them to obtain a dough. Remove the dough from the mixer and refrigerate for 15 minutes.

Take medium size pieces of the dough and form 3cm diameter balls, then flatten slightly on a non-stick pan. Bake in a preheated oven at 180 °C for 15 minutes until golden in color, and set aside to cool.

Ground Beef Burritos


1 tablespoon olive oil

1 medium onion or 125 g, finely chopped

300 g lean minced beef

2 medium tomatoes or 300 g, peeled and diced

2 tablespoons tomato paste

1 tin canned kidney beans or 240 g, drained

1 tablespoon salt

1 small red bell pepper or 100 g, cut into cubes

1 small green bell pepper or 100 g, cut into cubes

½ teaspoon ground cumin

½ teaspoon ground black pepper

½ teaspoon dried oregano

½ teaspoon mild paprika

½ teaspoon chili powder

½ teaspoon ground coriander

8 tortillas


Warm olive oil in a large non-stick pan, add and cook onion until its tender. Add minced beef and cook for 5 minutes or until beef is cooked.

Add tomato and tomato paste and stir for 3 minutes or until tomato is tender then add kidney beans, salt, red and green bell peppers, herbs and spices. Stir occasionally and simmer for 5 minutes then remove from heat.

Place some of the beef mixtures over each warmed whole wheat tortilla and serve.



4 cups water or 1000 ml

1 tin sweetened condensed milk or 397 g 1⁄4 teaspoon mastic, ground

1⁄4 teaspoon ground mahlab

3 tablespoons corn flour or 40 g

3 tablespoons rose water

1 teaspoon ground cinnamon


Add water, sweetened condensed milk, mastic, mahlab and corn flour to a large saucepan. Bring to boil then simmer for 7-10 minutes while stirring continuously. 

Remove from heat, add rosewater then pour mixture into serving cups.

Sprinkle with cinnamon and serve hot with “Kaak” Arabic biscuits. 

Summer Stone Fruit Smoothie Recipe

Servings: 2 cups


  • 1/2 cup organic greek yogurt
  • 1 organic plum, with skin removed 
  • 1 organic peach, with skin removed 
  • 1 organic nectarine, with skin removed
  • 1/2 cup of organic blueberries, fresh or frozen


Combine ingredients in a blender and blend until smooth.

Pumpkin Pie Fall Smoothie Recipe

Servings: 3 cups


  • 1 cup of organic almond milk
  • 1 teaspoon of organic agave syrup
  • 1 cup of organic pumpkin puree
  • 2 teaspoons of organic cinnamon
  • 1 organic apple, cored
  • 1 teaspoon of dried organic cranberries


Combine all ingredients except for cranberries in a blender, blend until smooth and top with cranberries.

Winter Greens Smoothie Recipe

Servings: 3 cups


  • 1/4 cup organic carrot juice
  • 1/2 cup organic orange juice
  • 1 cup organic spinach
  • 1 cup roughly organic chopped kale, ribs removed
  • 4 small organic broccoli florets, sliced and frozen
  • 1 organic banana, peeled, sliced, and frozen
  • 1 organic apple, cored and roughly chopped


Combine ingredients in a blender and blend until smooth.

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