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Hamza Daoui | Time to First Bite (TTFB)

@hamzadaoui

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Father | Moroccan American | Digital Producer
Breakfast, coffee & stories across cultures.

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Tomatoes, peppers, onions, an unreasonable amount of garlic. Give them time. Let them caramelize.

Then buttery sourdough, melted mozzarella, and tomato soup finished with cream and chives.

Nothing fancy. Just the kind of lunch you mop up every last drop of. Bring on fall. taken in Donostia-San Sebastián, Spain by @hamzadaoui

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15 days ago

Buttered bread, toasted and browned to perfection.

Add medium-thick slices of Brie, then torch it until it gets all fired up, gooey and melty. Top with prosciutto the saltier, the better.

In a pan, melt some butter and add sliced figs, fresh rosemary and a generous drizzle of honey. Let everything caramelize and get sticky and beautiful.

Pile it all onto the toast and, of course, spoon those buttery fig and honey pan juices all over the top.

Sweet. Salty. Buttery. Creamy. Crispy.

The taste is honestly divine. Ascension to another dimension taken in Donostia-San Sebastián, Spain by @hamzadaoui

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2 months ago

Homemade green gazpacho 💚

Green tomatoes, cucumber, avocado, lime, garlic, white onion, vinegar, cold water, basil, a little spinach for that extra vivid green, black pepper and plenty of olive oil.

Finished with burrata, sautéed cherry tomatoes, toasted walnuts, basil, and three oils: homemade chili oil, chive oil + a drizzle of good olive oil.

For the chive oil: blend chives with vegetable oil, heat for about 30 seconds, hit it with an ice bath, then strain through a coffee filter.

For the chili oil: garlic, ginger, shallots, sesame, chili flakes and cinnamon, all brought together with hot oil.

Eat it cold with a big piece of bread and drag it through everything taken in Donostia-San Sebastián, Spain by @hamzadaoui

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2 months ago

Since the last fig situation did so well, I had a few left and had to run it back this time with yogurt for a little more protein.

Thick yogurt, honey, fresh figs topped with brown sugar and brûléed, plus homemade granola with oats, chia seeds, pumpkin seeds and walnuts quickly toasted in a pan. Pistachios for extra crunch and a little rosemary to finish.

Start your day right. taken in Donostia-San Sebastián, Spain by @hamzadaoui

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2 months ago

Brûléed fig & burrata toast

Thick toasted bread, creamy burrata, honey, fresh figs, brown sugar torched until caramelized, crushed pistachios and a little rosemary. taken in Donostia-San Sebastián, Spain by @hamzadaoui

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2 months ago

Maybe the whole journey is just learning how to come home to yourself, to the people you love, and to whatever we’re having for dinner.

Still thinking about @theodysseymovie taken in Donostia-San Sebastián, Spain by @hamzadaoui

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2 months ago

Homemade champagne vinaigrette 🍐🥂

Throw it all in one bowl: Prosecco, champagne or white wine vinegar, Dijon mustard, minced shallots, black pepper, a little honey, and mix.

Add arugula, blue cheese or Gorgonzola, sliced pear, and toss.

You can eat it just like that, or pile it on thick toasted bread with butter. Finish with lemon zest to zap it back to life. 🍋

Add walnuts—but toast them first. And drizzle them with honey if you wanna live longer.

As for the leftover Prosecco? Pour it into a glass with some orange juice. Just because. 🥂🍊

I first learned about champagne vinaigrette from @tartinecoronado. I definitely don’t know their secret recipe, but this is my version.

Hope you like by @hamzadaoui

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2 months ago

Turned half a day-old baguette into sweet & savory brunch pintxos… I think I just invented that. 😅

I sliced up half a sad, day-old baguette, toasted it in butter, and kept each toast to just 3–4 ingredients.

Toast #1
Cottage cheese, seared peaches, honey & fresh basil.

Toast #2
Olive oil, sautéed mushrooms, soy-cured egg yolk & 20-minute quick-pickled shallots.

Simple ingredients. Almost no waste. Brunch doesn’t need to be complicated.

Which one are you grabbing first? taken in Donostia-San Sebastián, Spain by @hamzadaoui

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3 months ago

Some breakfasts don’t ask for attention. They earn it.

A thick slice of buttered toast. Cottage cheese. Soy-cured egg yolk that melts into every corner. Crispy fried onions for crunch. Lemon zest to wake it all up. A dusting of red chili that reminds you good food doesn’t have to shout to leave an impression.

Simple ingredients. A little patience. A breakfast worth slowing down for. taken in Donostia-San Sebastián, Spain by @hamzadaoui

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3 months ago

Greek yogurt, dried dill, poached eggs, and a chili oil loaded with ginger, shallots, garlic, sesame, dried chili, and cinnamon.

Thrown over butter-toasted rustic bread.

Messy, spicy, rich, and far better than breakfast has any right to be. High protein, no nonsense, and worth ruining a shirt over. taken in Donostia-San Sebastián, Spain by @hamzadaoui

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3 months ago

A Moroccan-inspired yogurt bowl, built like breakfast should be: thick Greek yogurt, cold and sharp, dragged through with mint oil and honey. Dates, dried figs, apricots, walnuts, pistachios, and granola piled on top with no need to overthink it.

Then a few drops of rosewater hit the bowl.

Not enough to turn it into perfume. Just enough to make you stop for a second.

The mint oil is the trick: blanch the mint for ten seconds, shock it in ice water, squeeze it dry, blend it with olive oil until it turns a reckless green. Drizzle it over the yogurt with honey, cinnamon, and flaky salt. taken in Donostia-San Sebastián, Spain by @hamzadaoui

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3 months ago

Some of the best meals don’t need a reservation. Just a good baguette, ripe tomatoes that actually taste like summer, burrata that’s barely holding itself together, pesto, peppery arugula, a little balsamic, and enough chili oil to remind you you’re alive. taken in Donostia-San Sebastián, Spain by @hamzadaoui

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4 months ago