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Date Cheesecake


1 cup tea biscuits or 100 g, crumbled

2 tablespoons butter, melted

1 tablespoon honey

½ cup sugar or 100 g

½ cup water or 125 ml

1 cup dried dates or 200 g, seeded and chopped

1 cup liquid cream or 250 ml, chilled

1½ cups cream cheese or 300 g

170 g cream original

1 teaspoon vanilla essence

1½ tablespoons gelatine powder, dissolved in 4 tablespoons hot water

For the date jelly topping:

65 ml caramel syrup

1/3 cup boiling water or 85 ml

¼ cup date syrup or 65 ml

1/3 cup water or 85 ml, cold


Combine biscuit crumbs, butter, and honey. Rub the ingredients using fingertips. Press the biscuit mixture over the base of 20cm loose bottom cake pan.

In a small saucepan, place the sugar, water and the chopped dates and bring to boil. Simmer for 5 minutes then set aside to cool to a room temperature.

Whip the fresh liquid cream for 5-6 minutes or until it is almost firm and set in the fridge.

Beat cream cheese, cream, vanilla and the cooled date mixture until they are well combined. Add the whipped cream to the cheese mixture and mix to combine all.

Pour the dissolved gelatin over the cheesecake mixture with constant stirring.

Pour the cheese mixture evenly over the prepared base and place in the fridge for the ½ hour or until its almost firm.

Strain and pour the date topping over the top and set in the fridge for 3 hours minimum or until its firmed and easy to slice.

To make date topping: Place the caramel and the boiled water in a mixing bowl, stir until smooth. Add the date paste and the cold water and stir.

Three Cheese Samosa


215 g grated Mozzarella

125 g Cream Cheese, at room temperature

112 gr grated Cheddar

2 Jalapenos, finely chopped

1 pack of ready Samosa Patti
2 tablespoons All-Purpose Flour

3 tablespoons Water

Oil for Frying


In a bowl, mix together all the ingredients for the filling till well combined.

Mix together the all-purpose flour and water till smooth paste forms. This will act as a glue when we start wrapping the samosas.

Take a samosa Patti. Apply water on all sides lightly. The portion of the stuffing and press lightly. Place it on one side of the Patti and roll into the shape of a samosa. Similarly, make other samosas.

Place the samosas on a large baking tray and refrigerate for at least 30 minutes. At this point, you can also individually freeze them, and place the frozen samosas in a ziplock for use later.

Fill a pan or a skillet with about 1 1/2 inches of oil. Heat the oil till a small piece of wrapper floats instantly to the top. Reduce the flame to medium-high and add the samosas to the oil. Do not overcrowd. Fry them on each side for 2-3 minutes till the are golden brown. Transfer to a plate lined paper towels and then serve immediately.


Roasted almonds & Figs Pie


1½ cups ground almonds or 150 g

1 cup desiccated coconut or 100 g

¼ cup sugar or 50 g

½ cup butter or 100 g, soft

250 g fig jam

170 g cream

1½ tablespoons plain flour

½ cup digestive biscuits or 50 g, crushed

397 g sweetened condensed milk

1 cup roasted almonds or 200 g, unsalted

½ cup walnuts or 50 g, roasted

2 eggs, beaten


In a bowl, combine ground almond, grated coconut and sugar. Rub in butter to form a pastry. Press pastry over the base and on the sides of a greased 26cm flan pan.

Mix figs jam, cream, flour and crushed digestive biscuits, then spread over pastry.

Combine the sweetened condensed milk, roasted almonds, roasted walnuts, and eggs. Then pour evenly over the figs cream mix in the flan pan.

Bake in a 180°C oven for 25 to 30 minutes until golden brown.

Serve hot or cold dusted with icing sugar.

Eggplant Lasagna


2 large eggplants or 750 g, peeled and cut into 2 cm cubes

1 tablespoon salt

2 tablespoons vegetable oil

2 tablespoons olive oil

1 large onion or 150 g, chopped

4 cloves garlic, finely crushed

1 tablespoon tomato paste

1 can tomatoes, canned with juice or 400 g, crushed

2 cups water or 500 ml, hot

20 g chicken stock

1 medium red bell pepper or 100 g

1 teaspoon fresh rosemary, chopped

200 g feta cheese, chopped

200 g ricotta cheese

½ cup cream, 35% or 125 ml

2 tablespoons fresh parsley, chopped

½ cup black olives, large the Mediterranean or Lebanese Olives, pitted and chopped

½ packet spinach lasagna sheets or 250 g

½ cup grated parmesan cheese


Preheat oven to 175 degrees C and place oven rack to middle position.

Sprinkle Eggplant pieces with Salt and allow juices to drain.

Heat vegetable oil in a deep frying pan, dry and fry the Eggplant in batches until golden. Set aside and allow the excess oil to drain.

In the same pan, heat Olive Oil in a frying pan over medium-high heat and sauté Onions until soft, add Garlic and Tomato Paste and cook for another 1-2 minutes.

Add Crushed Tomatoes, Hot Water, chicken stock, Red Bell Peppers, and Rosemary and allow to simmer on medium heat for 15 minutes.

In a mixing bowl combine Feta Cheese, Ricotta Cheese, Cream, Parsley and Olives and gently mix together.

Spoon over 3-4 tablespoons of the tomato sauce on the bottom of a baking dish. Add a layer of Lasagna Sheets, sprinkle 1/3 of the fried Eggplants, 6-7 spoons of Tomato Sauce and Cheese mixture, layer another row of Lasagna sheets and repeat for the remaining ingredients.

Sprinkle the top with grated Parmesan Cheese and bake in the oven for 30-40 minutes until fully cooked and Cheese is slightly golden on top.

Minestrone Soup


1 teaspoon olive oil

1 small potato, diced into small cubes

1 small carrot, diced into small cubes

1 cup white bean, cooked

1 sprig fresh rosemary

1 liter water

60 g any preferable pack tomato noodle soup


In a medium pot heat Olive Oil, add Potato and Carrots and sauté until golden and soft.

Add Beans, Rosemary, and water and bring to a boil.

Add the tomato noodle soup and simmer for 5 minutes

Serve with sliced bread.

Marinated Chicken with Honey & Balsamic


For the marination:

700 g skinned chicken breast fillet, cut into medium size cubes
1 tablespoon olive oil
1 teaspoon caraway seeds
2 cloves garlic, crushed
3 tablespoons balsamic vinegar
2 tablespoons white vinegar
2 cubes chicken stock, dissolved in ¼ cup or 60ml hot water
1 tablespoon honey
1 celery, small stick, cut into slices
1 small onion, cut into slices
Pinch of white ground pepper

For the grilled vegetables:
2 medium baby zucchini or 200 g, cut into thick slices lengthwise
1 medium onion or 125 g, cut into wedges
1 medium red bell pepper or 150 g, seeded and cut into big slices
1 medium green bell pepper or 150 g, seeded and cut into big slices
1 medium yellow bell pepper or 150 g, seeded and cut into big slices
1 cup cherry tomatoes or 200 g


In a bowl, combine and mix all chicken marination ingredients. Cover and marinate in the fridge for at least 12 hours.

In a wooden skewer, arrange chicken. 

Grill the chicken skewers on medium heat for 5-7 minutes from all sides or until it’s cooked.

Grill vegetables on a large non-stick pan-fry greased with a little of olive oil until they are cooked.

Arrange the skewers and vegetables on a serving plate and serve.

Chicken stir-fry


4 skinless boneless chicken breast fillets

1 egg white

1 tbsp cornflour, plus 1 tsp extra

350g fragrant Thai rice

thumb sized knob of root ginger

1 red pepper

1 shallot

1 garlic clove

1 red chilli (optional)

1 tbsp vegetable oil

1 tbsp fish sauce

juice 1 lime

handful basil leaves


Velveting the chicken: Slice the chicken into bite-size pieces. Beat together the egg white and 1 tbsp cornflour in a bowl. Tip in the chicken and coat with the mix. Marinate for 15-30 mins (don’t place in the fridge or the mix will harden). Now rinse the rice in a sieve under the cold tap until the water runs clear.

Making perfect rice: Drain the rice, tip into a pan with a lid and pour over 600ml water and a pinch of salt. Bring the water to the boil, then cook the rice uncovered for 10 mins or so until the water has almost boiled away and small craters appear. Cover with a lid, turn the heat down as low as it will go and cook for 10 mins more.

Getting the ingredients ready: Strip the ginger skin with a teaspoon and finely chop until you have 1 tbsp. Halve the pepper and trim off the stalk, inner pith and seeds. Cut into bite-size pieces. Peel the shallot and garlic clove, then thinly slice. Trim the ends off the chilli, if using, removing the seeds if you like it milder, and cut into thin slices. Remove the chicken from the egg marinade and pat dry with kitchen paper.

Foolproof stir-frying: Heat a wok and pour in 1 tbsp oil. Cook the chicken for 7-10 mins, tossing until just cooked. Set aside. Pour in some more oil if you need to. Add the pepper and cook for 1 min, then cook the ginger, shallot and garlic for 1-2 mins more. Combine the fish sauce, lime juice, 50ml water and 1 tsp cornflour. Tip into the wok, then add the chicken. Cook for 1 min, stir through the basil, then serve with the rice.

Chocolate Oat Crumble


185 g butter, melted

11⁄2 cups brown sugar or 300 g, firmly packed 1 egg, beaten

1 teaspoon vanilla essence

13⁄4 cups plain flour or 220 g

11⁄2 teaspoons baking powder

21⁄4 cups rolled oats or 225 g

For the filling:

300 g dark chocolate, chopped

397 g sweetened condensed milk

2 tablespoons butter or 30 g, softened 3⁄4 cup hazelnuts or 95 g, chopped

1 teaspoon vanilla essence

How to Prepare:

Combine the melted butter, brown sugar, beaten egg and vanilla essence in a large bowl. Sift together the flour and baking powder and add to the mixture along with the rolled oats. Press 2/3rds of the mixture onto the base of a greased, lined 25 × 30 cm baking dish and place in the fridge to chill while preparing the filling.

Place the chocolate, sweetened condensed milk, and butter in a small saucepan. Stir over low heat until the chocolate is melted and the mixture is well combined. Mix in nuts and essence.

Spread filling over the base and then crumble over the remaining base mixture. Bake in a 180 °C preheated oven for 30 minutes, or until golden brown.

Cool to room temperature, then refrigerate until firm before cutting into a square slice.

Spinach Quiche


  • 1/2 cup butter 
  • 3 cloves garlic, chopped 
  • 1 small onion, chopped 
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained 
  • 1 (4.5 ounce) mushrooms
  • 1 (6 ounce) package herb and garlic feta, crumbled 
  • 1 (8 ounce) package shredded Cheddar cheese 
  • salt and pepper to taste 
  • 1 (9 inch) unbaked deep dish pie crust 
  • 4 eggs, beaten 
  • 1 cup milk 
  • Salt and pepper to taste


Preheat oven to 375 degrees F (190 degrees C).

In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.

In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

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