Ethiopian Misr Wot

Ethiopian Misr Wot

 

Ethiopian Misr Wot

Ethiopian Misr Wot

SpiceBreeze
Misr wot is an Ethiopian lentil stew seasoned with the indispensable berbere spice blend. Authentic berbere is very hot. We created a mild version with the same rich flavor. Optionally, add chilies for some heat. An important step for Ethiopian stews is slow cooking finely chopped onions. Don't cut this step short.
hands-on time 30 mins
Course Main Course
Cuisine Ethiopian
Servings 3

Ingredients
  

Protein

  • 1 cup red lentils * rinsed well

Fresh Produce

  • 1 medium onion finely chopped
  • 4-6 cloves garlic grated or pressed

Packaged Goods/Staples

  • 2 cups broth vegetable or any other
  • vegetable oil **
  • salt & pepper

Berbere Culinary Spice Kit

  • Paprika, mild chilies, coriander, ginger, basil, ajwain, cardamom, cinnamon, cloves, fenugreek

Optional

  • 1-3 chilies quartered

Suggested Sides

  • rice cooked or steamed
  • flat bread Ethiopian injera *** recommended
  • tomato cucumber salad with a light dressing

Instructions
 

  • In a small POT, add onions and 1/2 tsp salt.
  • Cover and cook over medium heat for about 5 minutes, stirring occasionally.
  • Add 3 tbsp oil, stir well.
  • Cover and cook over medium-low heat for about 10 minutes until the onions begin to brown, stirring occasionally. Be careful not to burn the onions.
  • Add garlic to taste and berbere spices. Mix well.
  • Add broth, cover, bring to a broil, and cook for 10 minutes over medium heat, stirring frequently.

Add Lentils

  • Add lentils, 1/2 cup of water, and salt to taste. Mix well.
  • Cover and cook over medium-low heat for about 10 minutes, stirring occasionally. If necessary, add a bit of water. When done, the lentils should be soft but not mushy.

Serve

  • Serve with your preferred side.
  • Optionally, garnish with chilies to taste.
  • Enjoy!

Notes

* Most red lentils in common grocery stores are split lentils. As a substitute use yellow split lentils.
** Ethiopian seasoned oil recommended.
*** From an Ethiopian store, if available, or try our shortcut recipe.
Ethiopian Injera

Ethiopian Injera - Shortcut Version

Injera is best made with teff flour. This gluten-free grain is increasingly available in grocery stores with a wide product selection. Of course, Amazon has it too.

Authentic Ethiopian injera requires a long preparation time and many steps spread over several days. The baking requires a special pan dedicated only for injera and years of experience. Our shortcut recipe skips the long preparation and can be made on a regular pan. Though the spongy texture can't be reached, the use of teff flour creates an authentic flavor and is fun to eat.

Ingredients

  • 3/4 cup teff flour
  • salt
  • baking soda
  • 2 tbsp yogurt, plain

Instructions

Batter

In a BOWL, mix teff with a dash of salt and baking soda.

Add 3/4 cup of water and the yogurt.

Bake

Heat a dry PAN over medium heat.

Add 1/4 cup of the batter in the center of the PAN.

Tilt the PAN with a circular motion so that the batter coats the surface evenly.

Cover and cook until the batter is dried, about 2 to 5 minutes. Don't turn it.

 
Ukrainian Côtelette de Volaille

Ukrainian Côtelette de Volaille

 

Ukrainian Côtelette de Volaille

Ukrainian Côtelette de Volaille

SpiceBreeze
Côtelette de volaille is popular in Eastern Europe influenced by the French cuisine. It combines a crisp crust around thin meat, filled with butter, garlic, and herbs. Newer variations add cheese or vegetables to the filling. Our spice blend includes six herbs, including tarragon, chervil, and dill.
Don't prick the chicken, and cut the served rolls carefully to avoid splattering the golden goodness.
Stock up culinary spice kits - Limited time only!
hands-on time 30 mins
Course Main Course
Cuisine Ukrainian
Servings 3

Ingredients
  

Protein

  • 1.5 chicken breast*

Dairy

  • 3 oz butter room temperature
  • 2 eggs whisked

Packaged Goods/Staples

  • 1.5 cups flour
  • 1.5 cups bread crumbs**
  • 1 cup oil
  • salt & pepper

Côtelette de Volaille Culinary Spice Kit

  • Garlic, onions, chervil, chives, tarragon, rosemary, marjoram, parsley, dill, lime peel, orange peel, celery  

Optional

  • 1 tbsp parsley freshly chopped
  • fresh garlic to taste grated
  • 1-2 slices cheese cheddar, for instance
  • 1-2 tbsp broccoli mashed
  • chili or paprika powder

Suggested Sides

  • mashed or boiled potatoes; rice steamed or cooked
  • asparagus peas, cauliflower, broccoli, carrots (steamed or cooked)
  • a fresh salad with a lemon dressing over tomatoes cucumber, watercress, and/or lettuce.
  • berry sauce see our cranberry sauce recipe ***

Instructions
 

1. Prepare the Herb Butter

  • In a BOWL, mix butter, Côtelette de Volaille spices, and optionally fresh garlic and/or parsley with a fork until well combined.
  • Form a 1-inch thick roll. Cover with cling wrap. Freeze it for 20 minutes.

2. Prepare the Chicken Rolls

  • Cut each breast lengthwise in half.
  • Place each breast between two cling wraps.
  • Pound the breasts with a meat hammer until evenly thin. Be careful not to create holes in the breast.
  • Season each breast with salt & pepper to taste.
  • Cut herb butter in four equal parts.
  • Place one butter part on a chicken breast.
  • Optionally, add broccoli or cheese to taste.
  • Roll and fold until all sides are closed.
  • Wrap the rolled chicken breast into a cling wrap and close it tight.
  • Keep wrapped chicken rolls in the freezer for 20 minutes.

3. Prepare Chicken Rolls for Frying

  • Prepare 3 PLATES, one each for flour, eggs, and bread crumbs.
  • Optionally, add chili powder to taste or 1/2 tsp paprika powder to the flour.
  • Roll each chicken roll on each PLATE until evenly covered.

4. Fry the Chicken Rolls

  • In a small PAN, heat 1 cup oil to 350°F.
  • Fry each chicken roll for about 2 minutes, turning frequently, until all sides are golden. Drain on a paper towel.

5. Bake the Chicken Rolls (after the Frying!)

  • Preheat OVEN to 350°F.
  • Bake chicken rolls for 15 minutes.
  • Take them out and let them rest for 5 minutes.

Serve

  • Serve chicken rolls with your preferred sides. Enjoy!

VARIATION - Skip the Roll - for 2 Chicken Breasts

  • Follow step 1.

2. Prepare Chicken Pockets

  • Cut lenghtwise into the chicken breast to create a pocket.
  • Season each breast with salt & pepper to taste.
  • Cut herb butter in half. Cut each half into small slices.
  • Place each half of the herb butter into one chicken breast.
  • Optionally, add cheese to taste.
  • Wrap each chicken breast into a cling wrap and close it tight.
  • Keep wrapped chicken breasts in the freezer for 20 minutes.
  • Continue with step 3 and 4.
  • You can skip step 5 if you fry the chicken breast in step 4 until the chicken is done.

VARIATION - EASIEST - with Fried Chicken Strips

  • Follow step 1.
  • Cut chicken into 1/2 inch thin x 1 inch long strips.
  • Follow step 3. Optionally, you can skip step 3 if you really need to. The chicken will still taste good but not be crisp.
  • Follow step 4. Fried until the chicken is done.
  • Cut the butter into 1/4 inch slices.
  • Serve fried chicken strips with potatoes or rice topped with the butter slices. Add your preferred sides. Enjoy!

VARIATION - VEGETARIAN

  • Follow step 1.
  • Cut vegetables of your choice, for instance, eggplant, portbello, or zucchini, into 1/2 inch slices.
  • Follow step 3 and 4. Fry the strips until done.
  • Cut the butter into 1/4 inch slices.
  • Serve fried vegetables slices with potatoes or rice topped with the butter slices. Enjoy!

Notes

Stock up culinary spice kits - Limited time only!
* Substitute chicken breast with a large boneless pork or veal cutlet.
** For a crust with more crunch, use freshly grated bread crumbs or panko. 
Alternatively, substitute bread crumbs with coarse ground nuts.
*** Cranberry sauce recipe - To substitute cranberries with raspberries, cut the recipe down to 1/3, reduce spices to a pinch cinnamon, and boil the sauce only for a few minutes.
 
Korean Bugogi

Korean Bulgogi

 

Korean Bugogi

Korean Bulgogi Recipe

SpiceBreeze
The aroma of Korean BBQ is mouthwatering. This seasoning includes shitake mushroom powder. Shitake is full of natural umami. Umami is the fifth taste, joining sweet, sour, salty and bitter. Korean chili pepper differs from the conventional chili pepper. It has a complex flavor and natural sweetness. We selected a milder version. The optional Kimchi adds additional heat.
 
hands-on time 30 mins
Course Main Course
Cuisine Korean
Servings 3 servings

Ingredients
  

Protein

  • 1 lb beef* sirloin thinly sliced against the grain

Fresh Produce

  • 2 cloves garlic grated
  • 1 inch ginger grated
  • 1 pear grated**
  • 2 shallots grated

Packaged Goods/Staples

  • 3 tbsp soy sauce or tamari
  • 1 tsp sugar optional
  • oil***

Bulgogi Culinary Spice Kit

  • [1] Shitake mushroom, black pepper
  • [2] Korean chili flakes, salt

Suggested Sides & Toppings

  • ▪ cooked jasmine rice or glass noodles
  • ▪ kimchi or pickles of your choice sliced
  • ▪ lettuce leaves of your choice
  • ▪ carrots, cucumber, daikon, radish, or cabbage (all thinly cut); mung bean sprouts
  • ▪ shallots or leek thinly sliced

Instructions
 

Marinade

  • In a CONTAINER, mix garlic, ginger, pear, shallots, Bulgogi [1] spices, soy sauce, 1 tbsp oil, sugar (opt.) and Bulgogi [2] spices to taste.
  • Add meat slices. Mix well. Cover.
  • Let it marinate in the fridge for 1 to 24 hours.
  • Take the beef out 30 minutes before frying.

Fry

  • Heat a PAN over high heat.
  • Add meat slices and stir fry for a couple of minutes until the meat is just cooked.

Serve Option 1

  • Place bulgogi, lettuce leaves, and your preferred sides on separate plates in the middle of the table.
  • Fill a large lettuce leaf with meat and your selected sides & toppings. Close it to form a bite-sized wrap. Enjoy!

Serve Option 2

  • Mix bulgogi and 1 cup vegetables of your choice.
  • Serve it with your selected sides. Enjoy!

Notes

* Substitute beef with pork, chicken, or tofu.
** An Asian pear is best if available.
*** Sesame oil is recommended but not required.
 
 
Armenian Basturma

Armenian Basturma

 

Armenian Basturma

Armenian Basturma

SpiceBreeze
Basturma is a pastrami style beef with a fenugreek based seasoning. Our spice kit includes mild Aleppo pepper. Experience the intensive flavor in this adaption for marinated grill meat. Or use the spice blend in a bell pepper dip. Add a cold fresh cucumber summer salad with dill. Armenians like the salad more liquidy close to a soup.
hands-on time 30 mins
Course Main Course
Cuisine Armenian
Servings 3 servings

Ingredients
  

Protein

  • 1.5 lbs chicken

Fresh Produce

  • 3 cloves garlic grated
  • 1 English cucumber finely diced

Dairy

  • 1 cup yogurt plain

Packaged Goods/Staples

  • oil
  • salt & pepper

Basturma Culinary Spice Kit

  • [1] Fenugreek, cumin, allspice, black pepper, smoked paprika
  • [2] Aleppo pepper
  • [3] Dill

Suggested Sides

  • cooked bulgur rice, or couscous
  • Armenian Lavash bread

Instructions
 

Basturma Marinade

  • In a BOWL, mix 2 tbsp oil, 2/3 of the garlic, and Basturma [1] spices.
  • Add salt and Basturma [2] spices to taste.
  • In a CONTAINER, pour the marinade over the meat slices and mix well.
  • Let it marinate in the fridge for 24 hours.

Jajuk Salad

  • In a BOWL, mix yogurt with 1/2 cup of water.
  • Add Basturma [3] spices and 1/3 of the garlic.
  • Mix with cucumber and salt & pepper to taste.
  • Let it cool in the fridge for 1 hour.

Grill

  • In a PAN, heat 2 tbsp oil over high heat.
  • Add meat slices and fry quickly until the meat is just cooked. Turn frequently.

Serve

  • Serve basturma with jajuk and your preferred side(s).
  • Enjoy!

Notes

Alternative Vegetarian Spread or Dip

4 red bell peppers, halved
1 clove garlic
1-4 tbsp nuts (choose your favorite)
 
Roast bell pepper skin side up in the OVEN at 350°F about 20 min until the skin comes off. Let it cool. Peel. Blend the flesh in a food processor with 1 tbsp oil, 1 clove garlic, and optionally nuts. Add water as needed to get a smooth paste.
Add to taste: salt, Basturma [1] + [2] spices
Ecuadorian Fanesca Soup

Ecuadorian Fanesca

 

Ecuadorian Fanesca Soup

Ecuadorian Fanesca

SpiceBreeze
Fanesca is a distinctly Ecuadorian dish that is not eaten in any other country. The concept of beans cooked in herbs and spices can be traced back to the Incan Empire, and is popular during indigenous New Year. Fanesca is traditionally consumed on Good Friday, served with fried plantains, pickled onions, cheese, and hard-boiled eggs. Although, salted cod is a typical ingredient, we adapted the stew for fresh cod or chicken.
hands-on time 30 mins
Course Main Course
Cuisine Ecuadorian
Servings 3 servings

Ingredients
  

Protein

  • 4 oz cod* or chicken breast optional
  • 1 cup great northern beans**

Fresh Produce

  • 1 small zucchini about 4 oz
  • 4 oz pumpkin/squash
  • 2 oz green cabbage
  • 1 medium onion chopped
  • 1 cup corn kernels cooked
  • 1 cup green peas cooked
  • 1 plantain sliced (optional)
  • 1 bunch cilantro or parsley finely chopped

Dairy

  • 1 tbsp butter
  • 1 cup milk any type
  • 2 oz heavy cream/cream cheese/feta***

Packaged Goods/Staples

  • 1 cup broth vegetable or chicken
  • 1 tbsp peanut butter****
  • salt & pepper

Fanesca Culinary Spice Kit

  • Annatto, garlic, cumin, oregano, basil

Optional for Toppings

  • 1 large avocado sliced
  • 1 medium onion sliced and pickled in lime juice*****
  • 3 hard-boiled eggs sliced

Instructions
 

Puree

  • In a small POT, add zucchini, pumpkin, cabbage, broth, and salt to taste.
  • Cook over medium heat until soft. Let it cool.
  • Blend it into a smooth puree.

Soup

  • In a medium POT, add butter, chopped onions, and Fanesca spices.
  • Fry over low-med. heat 5 minutes, stirring occasionally.
  • Add puree, milk, peanut butter, corn, peas, beans, and salt & pepper to taste.
  • Cook over low-medium heat 30 minutes. Stir frequently.

Optional Soup Ingredients

  • Cut cod or chicken into 1-inch pieces. Season with salt & pepper to taste.
  • Add all or 1/3 of it to the soup. Cook until tender.
  • Add heavy cream, cream cheese, queso fresco, or feta to taste. Mix well.

Optional Toppings

  • In a PAN, heat oil or butter and fry until tender and brown:
  • (a) any remaining cod or chicken;
  • (b) plantain slices, sprinkle with salt to taste.

Serve

  • Top fanesca with plantain, avocado, herbs, eggs, pickled onions, pumpkin seeds, and fried cod or chicken.
  • Enjoy!

Notes

* This recipe is for fresh cod. For most authenticity, we recommend salted cod. The latter needs to be drained in water overnight to remove the salt.
** Use any type of beans or lentils that you prefer, one type or several types mixed.
*** Authentic is queso fresco.
**** Any other nut butter is fine too.
***** In a small CONTAINER, cover onion slices with lime or lemon juice. Close. Let it rest in the fridge for 24-48 hours.
Middle Eastern Za'atar Tabbouleh

Middle Eastern Za’atar with Tabbouleh

 

Middle Eastern Za'atar Tabbouleh

Middle Eastern Za'atar with Tabbouleh

SpiceBreeze
Za'atar is a very popular Middle Eastern spice blend, in restaurants served as a tabletop condiment or as a dip mixed with olive oil. There are plenty of variations, all based on sesame seeds, sumac, and thyme or a similar herb. The combination of nutty, sour, and savory makes the taste so versatile and irresistible. Try it with roasted chicken, vegetables, on pizza, hummus, or as a dip.
 
hands-on time 30 mins
Course Main Course
Cuisine Middle Eastern
Servings 3 Servings

Ingredients
  

Protein

  • 1 lb chicken thighs or breast* cut in half

Fresh Produce

  • 3 cloves garlic grated
  • 2 medium tomatoes finely chopped or halved cherry tomatoes
  • 2 bunch flat-leaf parsley chopped
  • 2 tbsp mint leaves chopped (opt.)
  • 3 spring onions thinly sliced
  • 1 Persian cucumber diced (opt.)
  • 1/2 yellow bell pepper finely diced (opt.)
  • 2-3 limes or lemons for juice

Packaged Goods/Staples

  • 1 oz fine bulgur couscous, or quinoa (cooked)
  • olive oil
  • salt & pepper

Za'atar Culinary Spice Kit Ingredients:

  • White sesame seeds, sumac, coriander, thyme, cumin, black peppercorn, salt

Alternative Recipe: Za'atar Fritters

  • 1 lb potatoes or carrots, grated
  • 1 lb zucchini, grated
  • 2 eggs
  • 1/4 cup flour
  • 1 cup yogurt, plain 

Instructions
 

Marinade

  • In a CONTAINER, mix Za'atar spices, garlic, 2 tbsp lime juice, 1/2 tsp salt, and 2 tbsp oil.
  • Add chicken. Mix well. Cover.
  • Let it marinate in the fridge overnight.

Tabbouleh

  • Mix bulgur with tomatoes, parsley, onions, and 1 tbsp lime juice, and salt & pepper to taste.
  • Optionally add mint, cucumber and/or bell pepper.
  • Let it rest in the fridge for 2 to 24 hours.

Fry

  • In a PAN, heat 2 tbsp oil and fry the chicken on both sides until tender inside and crisp on the outside.
  • Let it rest 5 minutes.

Serve

  • Cut chicken in small slices and serve it with tabbouleh.
  • Enjoy!

Alternative Recipe: Za'atar Fritters - Option 1

  • Mix all ingredients, except the yogurt, well and season with Za'atar & pepper to taste.
  • In a PAN, heat 1 tbsp oil over medium heat.
  • For each fritter, place 1/4 cup of the mixture into the PAN, and flatten it slightly.
  • Fry the fritters until they turn golden brown on both sides.
  • Serve the fritters with the yogurt.

Alternative Recipe: Za'atar Fritters - Option 2

  • Season the mixture only with salt & pepper to taste.
  • Season the yogurt with Za'atar spices to taste.
  • Serve the fritters with the yogurt.

Alternative: Za'atar Meatballs

  • Spice up your favorite meatball recipe by adding za'atar to the meat mixture. 

Notes

  • Substitute chicken with salmon or other fish filet.
  • If using chicken breast, pound it for even thickness.