More than 900 of our finest organic products are now online. Stay tuned for more !
Mawasim Organic
AED 0.00

Main Dishes

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.


Sweet pea Broccoli and Organic Cheddar Frittata

Servings: 10 


  • 10 oz organic onions, minced
  • 10 oz organic potatoes, cooked and diced
  • 20 organic eggs
  • 1 cup organic old cheddar, shredded
  • 8 cubes organic sweet pea broccoli
  • 1 tsp organic unsalted butter


Melt butter over medium heat and add onion.  Sauté for 2 minutes. Add potatoes until they become brown. Beat eggs with sweet pea and broccoli, then pour over ingredients.  Stir gently. Set heat to low, add cheddar and cover the skillet.  Cook until eggs are nearly set. Remove cover and place skillet on a broiler until eggs become slightly brown. Cut frittata into wedges and serve.

Spring Herbed Pasta

Servings: 6 


  • 1 pound whole organic wheat farfalle pasta (bow tie)
  • 1 tablespoon organic olive oil
  • 1 1/2 tablespoons each organic chopped chives, basil and dill (tarragon optional)
  • 1 cup organic low fat organic plain yogurt
  • 1/4 cup of chopped organic sundried tomatoes
  • 1/2 tsp each organic sea salt and pepper
  • 3/4 cup shredded organic parmesan cheese


Cook pasta in boiling salted water, then drain and rinse under cold water. Return pasta to stock pot and toss with olive oil. Add herbs, yogurt, sundried tomatoes, salt and pepper. Return stock pot to burner and reheat over medium-low, stir frequently. Do not overheat as yogurt will get separated. Once heated through, remove off the burner, add parmesan cheese and mix. You can serve this recipe as a hot or cold meal.

Turkey Risotto

Cooking Time: 35 minutes
Difficulty: Medium
Servings: 4 or 8 as starter


  • Leftover cooked higher-welfare turkey skin
  • 8 sprigs of fresh thyme
  • 1 onion
  • 1 leek
  • 2 sticks of celery
  • olive oil
  • 1.4 litres organic chicken or vegetable stock
  • 300g Arborio risotto rice
  • 300g leftover cooked white higher-welfare turkey meat
  • 100ml leftover higher-welfare turkey gravy
  • 50g Parmesan cheese
  • 25g unsalted butter
  • 1 tablespoon mascarpone cheese


Place any leftover turkey skin from the bottom of the carcass into a cold casserole pan, then put on medium heat so the fat naturally renders out and becomes super-crisp turning halfway. When golden, strip in the thyme leaves to crisp up for just 10 seconds, then scoop the crispy skin and thyme on to a plate, keeping the pan of flavor some fat to one side.

Peel the onion, wash the leek and trim with the celery, then finely chop it all. Return the pan of fat to medium heat, then add the vegetables and fry for 10 minutes, or until soft but not coloured, stirring occasionally, and adding a splash of oil, if needed. Pour stock into a separate pan and bring to a simmer on low heat. Stir the rice into the veg for a couple of minutes, then pour in the Prosecco. Let it cook away, then start adding the stock, a ladleful at a time, letting each one cook away before adding more. Stir constantly for 17 minutes, or until the rice is cooked but still retains its shape. Meanwhile, finely chop the turkey meat, stirring it into the pan halfway through the 17 minutes. Reheat gravy, then sieve into a pre-warmed jug ready to pour at the table.

When the risotto is done, add enough extra stock to make it oozy, then remove from the heat. Finely grate over most of the Parmesan and beat it in with the butter and mascarpone, then taste and season to perfection. Put the lid on and take to the table. Divide between hot plates, make a well in the middle of each portion and pour in hot gravy, then crack and crumble the crispy skin and thyme over the top. Finish with a tiny extra grating of Parmesan, and a thimble of extra virgin olive oil if desired.

Penne Pasta with Broccoli, Tomatoes, and Olives


  • 1 pack of organic penne or spiral pasta
  • 4 cups organic broccoli
  • 2 tablespoons organic olive oil
  • 1 small red organic onion, chopped
  • 4 large organic garlic cloves, minced
  • 3 medium organic tomatoes, diced
  • 1/2 cup coarsely chopped organic kalamata olives
  • 1 teaspoon dried organic oregano, crumbled
  • 1/2 teaspoon dried crushed organic red chili pepper
  • 3/4 cup freshly grated organic parmesan cheese


Boil large pot of water.  Add pasta and cook until it’s semi-tender about 10 minutes. Steam broccoli florets until crisp/tender for about 5 minutes.  Rinse under cold water, then drain and set aside. Heat oil in skillet over medium high heat.  Add onions and sauté for 3 minutes.  Stir in garlic and sauté 1 minute.  Add tomatoes, olives, oregano, red pepper, and cook for 5 minutes. Drain the pasta, then add it along with broccoli to the tomato mixture inside the pot.  Toss gently to coat pasta and cook for around 3 minutes. Season with salt and chili pepper.  Transfer to a large bowl and sprinkle with cheese.

Showing 1 to 5 of 5 (1 Pages)