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.
South African Sosaties

South African Sosaties

 

South African Sosaties

South African Sosaties

SpiceBreeze
Sosaties are marinated skewers from the Cape Malay which became a staple in South African homes. Their flavor is fragrant and a little spicy. Optionally, add fresh chilies. Tiny bird's eye chilies are popular in African and Asian cooking. Their spiciness is relatively lower compared to Habanero chilies.
hands-on time 30 mins
Course Main Course
Cuisine South African

Ingredients
  

  • 1.5 lb lamb loin, chicken breast, or sirloin beef cut into 3/4 inch pieces
  • 1.5 cups dried apricots 5 of them cut into thin slices
  • 2 green or red bell pepper cut into 1-inch pieces
  • 1-2 fresh chilies chopped (optional)
  • 12 skewers*)
  • 1 large onion halved, one half chopped
  • 2 cloves garlic grated
  • 0.5 cup dark vinegar
  • oil
  • salt

Sosaties Culinary Spice Kit

  • Orange peel, bay leaf, ginger, turmeric, coriander, onion, chili, cumin, garlic, curry leaf, fenugreek, cilantro, yellow mustard, cinnamon, cardamom, black pepper

Suggested Side

  • Cooked or steamed rice

Instructions
 

  • In a BOWL, add the meat and season all sides with salt to taste. Cover.
  • In a SMALL POT, heat 2 tbsp oil. Fry the chopped onions until soft. Add garlic, apricot slices, Sosaties spices, vinegar, 1/4 cup of water, and chilies (optional) to taste. Mix well. Cover. Bring to a boil. Cook over low heat for 10 minutes. Let it cool, then pour over the meat. Mix well. Let the meat marinate in the fridge for 2 to 24 hours.
  • Preheat OVEN to 425°F.
  • Thread meat, apricots, bell pepper, and onions alternating onto skewers. Place skewers on a BAKING SHEET lined with aluminum foil. Roast in the OVEN to the desired doneness, turning skewers midway.
  • Dipping sauce: In a SMALL POT, mix the remaining marinade with 1/4 - 1 cup water, and salt to taste. Bring to a boil. Cook over medium heat for 5 minutes.
  • Serve skewers with rice and dipping sauce. Enjoy!

Notes

*) If using wooden skewers, soak them first for 30 minutes in water.
  • Substitute meat with tofu or butternut squash.
  • Substitute dried apricots with dried prunes or figs.
Seychellois Kari Koko

Seychellois Kari Koko

 

Seychellois Kari Koko

Seychellois Kari Koko

SpiceBreeze
The Seychelles Islands extend over 115 isles in the Indian Ocean. This Creole dish from the smallest African country is served with a fresh-fruity salad and rice. Optionally, add "Ladob", sweet potatoes cooked in spiced coconut milk.
Hands-on Time 30 mins
Course Main Course
Cuisine Seychellois
Servings 3

Ingredients
  

Shopping list

  • 1.25 lb chicken breast or thighs cut into 1-inch pieces 
  • 1 can coconut milk 13.5 - 15 oz
  • 2 cup rice
  • 2 sour apple grated
  • 1 cup grated carrots or turnips
  • 1 onion chopped
  • 3 cloves garlic grated
  • 1 inch ginger grated
  • 1-2 lemons for juice
  • oil
  • salt & pepper

Culinary Spice Kit

  • turmeric, cinnamon, coriander, onion, chili, cumin, garlic, curry leaves, fenugreek, ginger, yellow mustard, cardamom, black pepper

Instructions
 

Rice

  • Cook rice according to package instructions.

Salad

  • Mix apples, carrots, and/or turnips.
  • Add to taste: lemon juice, salt & pepper.
  • Add 1 tbsp oil. Mix well.
  • Cover and let rest for 15 minutes.

Kari Koko

  • In a POT, heat 1 tbsp oil. Fry onions until translucent.
  • Add garlic, ginger, and Kari Koko Spices. Stir-fry 1 minute.
  • Add chicken and salt to taste. Stir-fry 3 minutes.
  • Mix in coconut milk. Cook about 20-30 minutes over medium-low heat, until the chicken is cooked and the sauce thickened. Stir occasionally.

Serve

  • Serve Kari Koko over rice with the salad or green papaya chutney (see notes).
  • Optionally, add the ladob side dish (see notes).
  • Enjoy!

Notes

▪ Substitute chicken with veal, fish fillet, or eggplant.
 See also the following recipes:
ladob side dish or dessert
green papaya chutney
 
Egyptian Koshary

Egyptian Koshary

 

Egyptian Koshary

Egyptian Koshary

SpiceBreeze
Koshary was originally a meal to use up leftovers. Today, it's a national dish of Egypt and served in dedicated Koshary Restaurants in Cairo. The key to its complex flavor is the harmonic combination of all ingredients. Assembly Instructions: First pile up your plate in layers of rice, noodles, lentils, and meat (optional). Then, sprinkle onions and garbanzo beans on top. Finish with red and white sauce to taste. Finally, mix all together and dig in!
hands-on time 30 mins
Course Main Course
Cuisine Egyptian
Servings 3

Ingredients
  

  • 2 cups short macaroni
  • 1/2 cup short thin noodles e.g. fideo, or spaghetti broken-up into 1-inch
  • 1 cup short-grain rice
  • 2 cups brown lentils cooked
  • 2 cups tomato puree
  • 1/2 can garbanzo beans rinsed
  • 3 large onions halved + thinly sliced
  • 1 onion chopped
  • 2 cloves garlic grated (red sauce)
  • 3 cloves garlic grated (white sauce)
  • 1 lime or lemon for juice
  • white vinegar
  • oil
  • salt & pepper

Optional

  • 1/2 lb ground meat lamb, chicken, or beef

Koshary Culinary Spice Kit

  • Pouch [1] Cumin, nutmeg, black pepper, coriander, cloves, cinnamon, cardamom, paprika, chili
  • Pouch [2] Black pepper, cumin

Instructions
 

Prepare

  • Cook noodles and rice according to package instructions.

Red sauce (shatta)

  • In a POT, heat 2 tbsp oil.
  • Fry chopped onions over medium heat until golden.
  • Add tomato puree and 1 tbsp vinegar. Stir in Koshary [1] spices, garlic, and salt to taste.
  • Cook 30 minutes over low heat.

White sauce (Daqah)

  • In a small BOWL, mix garlic, 1/2 tbsp vinegar, 1/2 tbsp lime juice, 1/3 cup water, salt to taste, and Koshary [2] spices.

Fried onions

  • In a PAN, heat 2 tbsp oil. Fry sliced onions until they turn brown and crisp.

Garbanzo beans

  • In a POT, heat 2 tbsp oil. Stir-fry garbanzo beans until they turn slightly brown.
  • Season with salt to taste.

Optional

  • In a PAN, fry ground meat until crumbled.
  • Season with salt & pepper to taste.

Serve

  • Serve everything in separate bowls.

Assembly

  • First pile up your plate in layers of rice, noodles, lentils, and meat (optional).
  • Then, sprinkle onions and garbanzo beans on top.
  • Finish with red and white sauce to taste.
  • Finally, mix all together and dig in!
  • Enjoy!
North African Ras El Hanout

North African Ras El Hanout

 

North African Ras El Hanout

North African Ras El Hanout

SpiceBreeze
When a spice shop owner in North Africa uses its magic to create an extraordinary spice blend, it is called Ras El Hanout, "head of the shop". The quantity and quality of the selected spices depend on the wealth of the customer. This recipe includes a blend of 23 ingredients, including precious long pepper, grains of paradise, rosebud, and mace. You will love it!
 
Hands-on Time 30 mins
Course Main Course
Cuisine Algerian, Egyptian, Moroccan, Tunesian
Servings 3

Ingredients
  

  • 1.25 lb chicken breast or thighs cut into 1/2 inch strips
  • 1 lb white carrots roughly cut
  • 1/2 lb turnips roughly cut
  • olive oil
  • salt & pepper

Ras El Hanout Culinary Spice Kit

  • Cumin, coriander, paprika, black pepper, nutmeg, allspice, grains of paradise, ginger, nigella, caraway, cinnamon, rosebud, mace, anise, brown mustard, turmeric, chamomile, long pepper, cardamom, fenugreek, cloves, chili, lavender

Suggested Sides

  • couscous
  • rice
  • boiled potatoes

Instructions
 

Vegetables

  • In a POT, steam carrots and turnips or cook them over low heat in a little bit of water with salt to taste.
  • Use only as much water as needed to prevent the vegetables from burning.
  • Once the vegetables are tender, mash them with a fork or potato masher. Add salt & pepper to taste.

Chicken

  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Add the chicken, Ras El Hanout spices, and salt to taste. Mix well.
  • Fry the chicken until it is cooked through and turned brown on all sides.

Serve

  • Serve the chicken on a bed of vegetable mash with your preferred sides.
  • Enjoy!

Notes

  • Substitute the chicken with turkey, lamb or pork tenderloin, sirloin beef, or your preferred steak. For lamb or beef, fry it to your desired doneness.
  • If you really want to miss out on the turnips, substitute them with potatoes.
  • Substitute white carrots with colored carrots.
Alternatively, use the Ras El Hanout spices for one of the following recipes:
Moroccan Couscous 7 Vegetables

Moroccan Couscous aux Sept Légumes

 

Couscous aux Sept Légumes

North African Couscous aux Sept Légumes

SpiceBreeze
'Couscous with seven vegetables' is a traditional dish in North African countries and much loved by its visitors. Saffron supports the rich flavor of plenty of fresh vegetables. Don't worry about the chopping! Luckily, the vegetables are used in a larger size for this dish. Couscous is also cooked with lamb or sheep. A typical topping is Tfaya, caramelized onions, raisins, and cinnamon. With Tfaya, arrange for a longer cooking time.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Shopping list

  • 1 lb chicken pieces with skin or lamb or beef
  • 10 oz couscous
  • 1/2 small white cabbage quartered
  • 0.5 lb pumpkin cut in 2-inch thick pieces
  • 0.5 lb carrots cut in half
  • 0.5 lb turnips or daikon cut in 8 pieces
  • 1/2 bunch parsley or cilantro or mixed finely chopped

You might have

  • 1 medium onion halved and sliced
  • olive oil
  • salt

Optional vegetables as (partly) substitutes

  • 1 large zucchini halved and cut lengthwise
  • 2 tomato/es quartered
  • 1 cup green beans

Optional

  • 1 cup garbanzo or fava beans (from a can, rinsed)
  • 3/4 cup raisins

Tfaya

  • 4 medium onions halved and sliced
  • 3/4 cup raisins
  • 1 tbsp butter
  • 1-2 tbsp sugar

Culinary Spice Kit

  • Pouch [1] paprika, turmeric, ginger, black pepper, saffron
  • Pouch [2] cinnamon, cardamom

Instructions
 

Tfaya (optional)

  • In a POT, melt butter.
  • Add sliced onions, salt & Couscous Spices [2] to taste.
  • Cook over medium-low heat for 2 minutes, stirring constantly to detach the onions.
  • Add 2 tbsp of water.
  • Cover and cook for about 30 minutes until the onions are soft. Stir occasionally.
  • Add raisins and sugar.
  • Cover and cook for about 30 minutes until the onions are caramelized. Stir occasionally.

Stew

  • In a large POT, heat 2 tbsp olive oil over medium heat.
  • Fry meat and onions until the meat turns slightly brown on all sides.
  • Add vegetables, salt to taste, and Couscous Spices [1].
  • If you use zucchini, add them after 10 minutes.
  • If you use lamb or beef, cook meat in water and spices until it's almost tender, before you add the vegetables.
  • Add 2.5 cups of water.
  • Cover POT and bring to boil.
  • Cook over medium-low heat for 15 minutes.
  • Add the herbs and optionally garbanzo beans and/or raisins and Couscous Spices [2] to taste. Mix well.
  • Continue to cook for about 5-10 minutes until all ingredients are soft but not mashed.

Couscous

  • Prepare couscous according to package instructions.

Serve

  • On a large plate, serve stew over couscous.
  • Optionally, top with Tfaya.
  • Enjoy!