Hi there! Nice to meet you!
I’m Sarah, and I am the voice, cook and photographer behind The Souk Bowl. I live in the beautiful city of Ottawa in Canada, with my husband Khaled.
At The Souk Bowl, we’re focused on food flavours of the Mediterranean with a spefic focus on the Middle East & North Africa. The food of the Mediterranean has so many beautiful regions to explore and foods so profoundly steeped in culture and history, it’s easy to be inspired by the cuisine of this magnificent region.
Why we’re called The Souk Bowl? because we’re inspired by the bowls of delicately steamed couscous topped with tender meats, vegetables and cinnamon-spiced onions to rich tagines filled with ruby red sauces coating little savoury balls of kaftas and topped with eggs that have yolk as golden as the sunset. Savoury, fruity, soul comforting stews and sensational seafood. Perfect pilav with beautiful warming spices of the Orient, intoxicating smells that pleasantly embrace you as you open the lid, only to be greeted by juicy meats, dried fruits and toasted nuts.
The Souk Bowl is focused on teaching you how to cook – fresh, simple, and Fast (whenever possible) Meditteranean recipes.
Fresh meals made from scratch with seasonal real foods are the secret to eating simple foods and achieving maximum flavour. Meanwhile staying on a budget and watching your waistline without sacrificing amazing taste (what more could you ask for?).
Simple new ideas and fresh takes on Meditterean favourites to shorten preparation time, cut down on cost and create recipes that you can be proud to share. We want you to be able to learning how to cook this delicious way so that you don’t sacrifice taste just because you’re short on time and budget. I’ll show you how to get amazing flavours out of budget ingredients and how you can get organized so, it’s a breeze to serve up nourishing meals. You will have your family feeling like they are sitting on the coastline of the Mediterranean sea.
And also fast meals for busy weeknights, or creative prep idea’s to speed the traditional slow cooking methods in most Middle Eastern and African foods. Let’s be honest, who has time to be cooking for 2+ hours every day?
My recipes are cost-conscious, made using everyday ingredients and (mostly) healthy. But sometimes I feel the need to unleash the sugar monster within. Hello, BAKLAVA!