Moroccan B'stilla

Moroccan B’stilla

Moroccan B'stilla

Moroccan B'stilla

B’stilla, also called pastilla, is a savory-sweet pie with precious saffron in a crisp phyllo-style wrapping. It’s an indispensable menu item on festive occasions like weddings. 

Formerly made with pigeons, today one of the most popular versions is filled with chicken and almonds. Alternatively, go for the simple stew version or the Chicken Olives Tagine recipe.

The B'stilla Culinary Spice Kit includes the following spices:

Ginger, black pepper, cinnamon, turmeric, saffron

Variations

▪ Substitute sugar with 1/3 cup soft dried prunes or apricots, finely sliced.
▪ Alternative simple stew version: 

Follow only the step under Fillings #2 until the chicken is cooked. Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.

▪ Alternatively, use the B’stilla spices for the Chicken Olives Tagine recipe here.

Print Recipe
B’stilla
Cuisine Moroccan
Keyword saffron
Servings
3-4
Ingredients
Ingredients
  • 1.5 lb chicken breast or thighs
  • cut into 1-inch pieces
  • 8 oz phyllo dough filo, 20 sheets
  • 1 large onion finely chopped
  • 3 eggs whisked
  • 2 tbsp chopped parsley
  • 1/2 cup ground roasted almonds
  • 1/4 cup powdered sugar
  • salt & pepper
  • butter
Optional Garnish
  • powdered sugar cinnamon, whole almonds
Culinary Spice Kit
  • ginger black pepper, cinnamon, turmeric, saffron
Cuisine Moroccan
Keyword saffron
Servings
3-4
Ingredients
Ingredients
  • 1.5 lb chicken breast or thighs
  • cut into 1-inch pieces
  • 8 oz phyllo dough filo, 20 sheets
  • 1 large onion finely chopped
  • 3 eggs whisked
  • 2 tbsp chopped parsley
  • 1/2 cup ground roasted almonds
  • 1/4 cup powdered sugar
  • salt & pepper
  • butter
Optional Garnish
  • powdered sugar cinnamon, whole almonds
Culinary Spice Kit
  • ginger black pepper, cinnamon, turmeric, saffron
Instructions
Fillings
  1. #1 - Mix almonds with sugar. Set aside.
  2. #2 - In a POT, melt 2 tbsp butter over medium heat. Add onions and fry until translucent. Add chicken, parsley, B’stilla spices, and salt to taste. Stir-fry for 3 minutes. Add 1 cup of water. Cook for about 20 minutes until the chicken is soft. Take chicken out. Continue to cook the sauce uncovered over medium-low heat until no liquid is left. Stir in eggs and cook for about 2 minutes. Adjust salt & pepper to taste. Turn off.
  3. #3 - Let chicken cool, then shred it.
Assembly
  1. Cover a PIE DISH with overlapping phyllo sheets and about 1 inch hanging over the edges of the dish. Add layers of the fillings: #2 (sauce), #3 (meat), #1 (almond-sugar). Cover with overlapping phyllo sheets. Spread a thin layer of butter on top.
Bake
  1. Preheat OVEN to 350°F.
  2. Bake B’stilla for 30-40 minutes.
  3. Serve & enjoy!
Recipe Notes

▪ Substitute sugar with 1/3 cup soft dried prunes or apricots, finely sliced.

▪ Alternative simple stew version: Follow only the step under Fillings #2 until the chicken is cooked. Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.

▪ Alternatively, use the B’stilla spices for the Chicken Olives Tagine recipe here.

Chicken Olives Tagine

Print Recipe
Chicken Olives Tagine
Tagines are originally cooked in the earthenware tagine pot. Chicken Olives Tagines are called “Meslalla” which means green olives. This recipe is the simplest version with a pure flavor dominated by saffron and olives. The smell of saffron feels like home in a Moroccan family kitchen.
Cuisine Moroccan
Keyword cinnamon, saffron
Servings
3-4
Ingredients
Shopping List
  • 1.5 lb chicken breast or thighs cut into about 1-inch pieces
  • 1/2 lb potatoes
  • cup ½ green olives
  • 2 cups chicken broth
  • 1 lemon thinly sliced
  • 1/2 lb bread
  • 2 cloves garlic grated
  • 1 inch ginger grated
  • 1 onion quartered
  • oil
  • salt
Optional garnish:
  • 1/2 cup cilantro chopped
Culinary Spice Kit
  • Paprika, ginger, black pepper, cumin, turmeric, saffron
Cuisine Moroccan
Keyword cinnamon, saffron
Servings
3-4
Ingredients
Shopping List
  • 1.5 lb chicken breast or thighs cut into about 1-inch pieces
  • 1/2 lb potatoes
  • cup ½ green olives
  • 2 cups chicken broth
  • 1 lemon thinly sliced
  • 1/2 lb bread
  • 2 cloves garlic grated
  • 1 inch ginger grated
  • 1 onion quartered
  • oil
  • salt
Optional garnish:
  • 1/2 cup cilantro chopped
Culinary Spice Kit
  • Paprika, ginger, black pepper, cumin, turmeric, saffron
Instructions
Prepare
  1. Cut potatoes into long slices about 0.5 inches thick.
  2. Reserve 3 slices of lemon for later.
  3. In a POT, add chicken, potatoes, olives, onion, lemon, Olives Tagine spices, 1 tbsp olive oil, and 1 tsp salt. Mix well, cover, and let rest for 15 minutes.
Cook
  1. Heat the POT on the stove, add broth, and salt to taste.
  2. Mix well, cover, and bring to boil.
  3. Turn the heat to medium-low and cook for about 15 minutes until chicken and potatoes are cooked.
Serve
  1. Serve with bread or couscous.
  2. Enjoy!
Recipe Notes

* If you prefer couscous, we recommend buying plain couscous.

Coxinha

Brazilian Coxinha

Coxinha

Little Thighs

Coxinha (“little thigh”) is one of the most famous savory snacks in Brazil and indispensable to any party. Each bar and each family has its own recipe. 

Brazilian Sauce

These fried crisp ‘drumsticks’ filled with a well-seasoned sauce are so scrumptious – you can’t just have one.

The filling makes also a good base for a creamy sauce over noodles, potatoes, or rice.

Variations
  • Substitute chicken with any ground meat or with mixed vegetables and chopped mushrooms or with your favorite cheese or combine any of these ingredients to taste.
  • Add a cream cheese dip.
  • Short version without forming the drumstick-balls: Skip the dough and add 1 cup heavy cream to the filling. Serve the sauce over rice, noodles, or potatoes.
The Coxinha Culinary Spice Kit includes the following spices:

Marjoram, oregano, white & black pepper, nutmeg, basil, chili, parsley, and bay leaves

Coxinha
Print Recipe
Brazilian Coxinha
Cuisine Brazilian
Keyword marjoram, nutmeg
Servings
Ingredients
Shopping list
  • 1 lb chicken cooked and shredded
  • 1 large tomato finely chopped
  • 2 green onions finely chopped
  • 1 cup chicken broth
  • 1/2 cup cream cheese optional
  • 2 cloves garlic finely chopped
  • 1 onion finely chopped
  • oil
  • salt & pepper
Dough
  • 2.5 cups chicken or vegetable broth
  • 2 cups flour
  • 3 oz butter
Breading
  • 1 egg whisked
  • 1-2 cups flour
White dipping sauce (optionally)
  • 1/4 cup milk
  • 8 oz cream cheese
Culinary Spice Kit
  • Marjoram, oregano, white & black pepper, nutmeg, basil, chili, parsley, and bay leaves
Cuisine Brazilian
Keyword marjoram, nutmeg
Servings
Ingredients
Shopping list
  • 1 lb chicken cooked and shredded
  • 1 large tomato finely chopped
  • 2 green onions finely chopped
  • 1 cup chicken broth
  • 1/2 cup cream cheese optional
  • 2 cloves garlic finely chopped
  • 1 onion finely chopped
  • oil
  • salt & pepper
Dough
  • 2.5 cups chicken or vegetable broth
  • 2 cups flour
  • 3 oz butter
Breading
  • 1 egg whisked
  • 1-2 cups flour
White dipping sauce (optionally)
  • 1/4 cup milk
  • 8 oz cream cheese
Culinary Spice Kit
  • Marjoram, oregano, white & black pepper, nutmeg, basil, chili, parsley, and bay leaves
Instructions
Filling
  1. In a PAN, heat 2 tbsp oil over medium heat.
  2. Fry garlic and onions until the onions turn translucent.
  3. Add chicken, tomatoes, green onions, and salt to taste.
  4. Season with half of the Coxinha spices, add more to taste.
  5. Cook 10 min. Add broth, opt. cream cheese.
  6. Cook about 10-20 minutes until the liquid is reduced.
Dough
  1. In a POT, heat broth and melt butter in it.
  2. Over low heat, add flour and salt & pepper to taste.
  3. Stir constantly until it becomes smooth and loosens from the pot. Let cool.
Coxinha
  1. Form a “golf” ball with the dough.
  2. Flatten it in your palm.
  3. Place the filling in the center, close, and form a smooth ball. Optionally, mold it into a drumstick or any other shape.
Breading
  1. Coat Coxinhas in egg, then in flour.
Frying
  1. In a POT, heat enough oil to cover Coxinhas and fry them until they turn golden all around.
White dipping sauce (optionally)
  1. Heat milk with salt & pepper. Stir in the cream cheese.
Serve
  1. Serve Coxinhas with a fresh salad and a dipping sauce.
  2. Enjoy!
Recipe Notes

Variations

  • Substitute chicken with any ground meat or with mixed vegetables and chopped mushrooms or with your favorite cheese or combine any of these ingredients to taste.
  • Short version without forming the drumstick-balls:
    Skip the dough and add 1 cup heavy cream to the filling. Serve the sauce over rice, noodles, or potatoes.
Dal Salad

Ayurvedic Dal Salad With Chapatis

Dal Salad

Ayurvedic Dal Salad With Chapatis

Add this healthy Indian salad to your summer menu. Its unique Ayurvedic spice blend contains amla berry powder. Top the salad with a dollop of mint raita or use the yogurt dip with grilled vegetables.

Amla Berries for a Long Life

The Indian gooseberry grows on a sacred tree, is rich in vitamin C, and has been said to support longevity.

Variations

▪ Substitute lentils with 2 cups quinoa.
▪ Substitute tomatoes and cucumber with 1/2-1 cup each of pomegranates and chopped dates.
▪ Add grated cucumber to the Mint Raita.
▪ Add Chapati bread with our recipe (see recipe below).

The Dal Culinary Spice Kit includes the following spices:
[1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek

[2] Mint, cumin, ajowan, asafoetida, chili

Amla Berry
Print Recipe
Ayurvedic Dal Salad With Chapati
Servings
3-4
Ingredients
Shopping list
  • 1 cup lentils green or brown
  • 1 onion quartered and sliced
  • 1 carrot halved and sliced
  • 8 oz cocktail tomatoes quartered
  • 1/2 English cucumber cubed
  • 3 green onions sliced
  • 1 cup yogurt
  • 1 lemon for juice
  • oil
  • salt & pepper
Optional
  • 1 cup flour wheat, rye, buckwheat, or mixed
Culinary Spice Kit
  • Pouch [1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek
  • Pouch [2] Mint, cumin, ajowan, asafoetida, chili
Servings
3-4
Ingredients
Shopping list
  • 1 cup lentils green or brown
  • 1 onion quartered and sliced
  • 1 carrot halved and sliced
  • 8 oz cocktail tomatoes quartered
  • 1/2 English cucumber cubed
  • 3 green onions sliced
  • 1 cup yogurt
  • 1 lemon for juice
  • oil
  • salt & pepper
Optional
  • 1 cup flour wheat, rye, buckwheat, or mixed
Culinary Spice Kit
  • Pouch [1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek
  • Pouch [2] Mint, cumin, ajowan, asafoetida, chili
Instructions
Dal Salad
  1. Cook lentils according to package instructions until firm.
  2. Add onions (except green onions) and carrots for the last 5 minutes.
  3. Add salt to taste. Drain and let cool at room temperature.
  4. In a SALAD BOWL, mix 1 tbsp lemon juice with 1 tsp of the Dal [1] spices and 1 tbsp oil.
  5. Add tomatoes, cucumber, and green onions. Mix well.
  6. Add lentils with onions and carrots. Mix well.
  7. Season with salt to taste.
  8. Optionally, add more Dal [1] spices and/ or lemon juice to taste.
  9. Let rest for 1/2 to 1 hour.
Mint Raita
  1. Optionally, pour the yogurt into a strainer lined with a paper towel and a bowl underneath. Keep it in the fridge for a few hours. The drained yogurt will be wonderfully creamy.
  2. In a BOWL, mix yogurt with Dal [2] spices and salt to taste.
Chapatis (optional)
  1. In a BOWL, mix the flour, spices, and salt to taste (1/2 tsp recommended) with 3/8 cups of warm water and 1 tsp oil until the dough is pliable.
  2. Cover and let rest for 30-60 minutes.
  3. Knead the dough on a floured surface for 10-20 minutes.
  4. Form small balls. Flatten them to patties.
  5. Roll the patties out until the dough is very thin, turning each time you roll.
  6. In a PAN, heat 2 tbsp oil over medium heat.
  7. Fry each chapati for 15-20 seconds on each side. Turn it when brown spots appear underneath.
  8. Next, press lightly all over to blow up the chapati.
    Next, press lightly all over to blow up the chapati.
  9. Transfer chapati to a PLATE. Cover them with a kitchen towel until all chapatis are done.
Serve
  1. Serve Dal Salad with Mint Raita and optionally chapatis.
Recipe Notes

Variations

  • Substitute lentils with 2 cups quinoa.
  • Substitute tomatoes and cucumber with 1/2-1 cup each of pomegranates and chopped dates.
  • Add grated cucumber to the Mint Raita.
Fesenjan

Persian Khoresh Fesenjan

Fesenjan

Persian Fesenjan

Khoresh Fesenjan is one of the best dishes of the Persian cuisine and part of the dinner table on Shabe Yalda when families come together to celebrate the longest night of the year and the beginning of the winter. Walnuts and pomegranates give this stew its characteristic flavor: creamy richness with a tangy flavor and a hint of sweetness. 

Patience is Key

The shopping list is short and the cooking steps are simple. It can be cooked fast. Though, the heavenly taste sensation develops only with patience.

Pomegranate Molasses DIY

Pomegranate molasses is easy to make at home from store bought pomegranate juice:

Cook 4 cups of pomegranate juice (100%) with 2 tbsp sugar over low heat for about 2 hours until it reduces to 1 cup of thick syrup. Stir frequently.

For a change, you can substitute pomegranate juice with cranberry juice.

Variations
  • Substitute chicken with duck, beef meatballs,
    leftover turkey, or lamb stew.
  • Omit chicken and pour sauce over fried eggplants or
    baked root vegetables
The Fesenjan Culinary Spice Kit includes the following spices:

Turmeric, cinnamon, orange peel, cardamom, rosebud

Pomegranate
Print Recipe
Persian Khoresh Fesenjan
Cuisine Persian
Servings
3-4
Ingredients
Shopping list
  • 1.5 lbs skinless chicken pieces
  • 4 cups finely ground walnuts
  • 2 cups Basmati Rice
  • 1 large onion chopped
  • 1/4-1 cup pomegranate molasses *)
  • sugar
  • oil
  • salt & pepper
Optional
  • pomegranate for garnish
  • pomegranate or cranberry juice*)
  • fresh herbs chopped
Culinary Spice Kit
  • Turmeric, cinnamon, orange peel, cardamom, rosebud
Cuisine Persian
Servings
3-4
Ingredients
Shopping list
  • 1.5 lbs skinless chicken pieces
  • 4 cups finely ground walnuts
  • 2 cups Basmati Rice
  • 1 large onion chopped
  • 1/4-1 cup pomegranate molasses *)
  • sugar
  • oil
  • salt & pepper
Optional
  • pomegranate for garnish
  • pomegranate or cranberry juice*)
  • fresh herbs chopped
Culinary Spice Kit
  • Turmeric, cinnamon, orange peel, cardamom, rosebud
Instructions
Rice
  1. Cook rice according to package instructions.
Chicken
  1. Rub all chicken pieces with salt & pepper to taste and with Fesenjan Spices.
  2. In a PAN, heat 1 tbsp oil. Fry onions until slightly golden. Add chicken pieces and fry them on all sides until light brown. Set aside.
Sauce
  1. In a large POT, add ground walnuts.
  2. Add 4 cups of water to the walnuts, mix well, cover, and bring to boil. Cook over medium-low heat for 30 minutes. Stir frequently.
  3. Stir in salt and pomegranate molasses to taste. The flavor should be tangy and a bit sweet. If the sauce appears too sour, add sugar until it's just fine for you. Cook over medium-low heat for 30 minutes. Stir frequently.
  4. Add the chicken and onions to the POT, cover, and cook over medium-low heat until the chicken is cooked.
Serve
  1. Serve Fesenjan with rice, and optionally fresh herbs and pomegranate seeds.
  2. Enjoy!
Recipe Notes

*) If you can’t find pomegranate molasses, cook 4 cups of pomegranate or cranberry juice (100%) with 2 tbsp sugar over low heat for about 2 hours until it reduces to 1 cup of thick syrup. Stir frequently.

Nkatenkwan

Ghanaian Nkatenkwan

Nkatenkwan

Nkatenkwan

This Ghanaian dish, called Nkatenkwan or groundnut soup, is popular throughout West Africa. It’s typically a creamy chicken-peanut-soup.

A Soup With So Many Options

With our variations, the soup can be modified to your taste. For instance, use other vegetables and/ or make it a clear soup. 

Grains of the Paradise

Add a finish of grains of paradise (included). They are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.

Variations

▪ Substitute okra with green beans, kale, or cabbage.

▪ Substitute peanut butter with other nut butter.

▪ For a clear soup, skip peanut butter and step 4.

▪ For a preparation without food processor and more tips, please see the notes at the after the recipe instructions.

The Nkatenkwan Culinary Spice Kit includes the following spices:
[1] Rosemary, bay leaves

[2] Grains of paradise

Grains of Paradise
Grains of Paradise
Print Recipe
Ghanaian Nkatenkwan
Cuisine Ghana
Servings
3-4
Ingredients
Shopping List
  • 2 lbs chicken drumsticks
  • 2 cups okra
  • 2 medium tomato/es quartered
  • 5-6 cups chicken or vegetable broth
  • 1 cup creamy peanut butter
  • 1 large onion quartered
  • 1 inch ginger chopped
  • salt & pepper
Suggested Sides
  • fresh bread
  • rice
  • sweet potatoes
  • yam
Culinary Spice Kit
  • Pouch [1] Rosemary, bay leaves
  • Pouch [2] Grains of paradise whole
Cuisine Ghana
Servings
3-4
Ingredients
Shopping List
  • 2 lbs chicken drumsticks
  • 2 cups okra
  • 2 medium tomato/es quartered
  • 5-6 cups chicken or vegetable broth
  • 1 cup creamy peanut butter
  • 1 large onion quartered
  • 1 inch ginger chopped
  • salt & pepper
Suggested Sides
  • fresh bread
  • rice
  • sweet potatoes
  • yam
Culinary Spice Kit
  • Pouch [1] Rosemary, bay leaves
  • Pouch [2] Grains of paradise whole
Instructions
  1. In a large POT, add 3 cups of broth, onion, ginger, tomatoes, okra, drumsticks, salt & pepper to taste, and Nkatenkwan [1] spices.
  2. Bring to boil. Cook over medium-low heat for 15 minutes.
  3. Turn heat off. Take drumsticks out and set aside.
  4. Transfer soup to a FOOD PROCESSOR and blend until smooth. Set aside.
  5. In the same POT, heat 2 cups of broth. Add peanut butter and dissolve in the broth over low heat, stirring constantly.
  6. Add blended soup and drumsticks. Mix well.
  7. Optionally, add more broth for a thinner soup.
  8. Cook soup over medium-low heat for 20 minutes.
  9. On the plated soup, sprinkle Nkatenkwan [2] spices to taste from a grinder or whole.
  10. Enjoy!
Recipe Notes

Notes/ Variations
Substitute drumsticks with 1 lb chicken breast or thighs, cut into pieces, or beef stew. Adjust cooking time and add more broth if necessary.
Substitute okra with green beans, kale, or cabbage.
Substitute peanut butter with other nut butter.
For a clear soup, skip the peanut butter and step 4.
Without food processor: chop onion and grate ginger. In step 3, transfer everything to a BOWL. Skip step 4. In step 6, return everything to the POT.