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6
Jan, 2020
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.

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Moroccan B'stilla
Moroccan B'stilla

B’stilla

SpiceBreeze
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 for 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 a different tagine recipe (see notes).
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hands-on time 30 minutes
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Protein

  • 1.5 lbs chicken breast or thighs cut into 1-inch pieces
  • 3 eggs whisked

Fresh Produce

  • 1 large onion finely chopped
  • 2 tbsp chopped parsley

Dairy

  • 2-4 tbsp butter

Packaged Goods/Staples

  • 1/2 cup ground roasted almonds
  • 1/4 cup powdered sugar[1]
  • 8 oz phyllo filo dough (18 sheets)

B'stilla Culinary Spice Kit

  • ginger, black pepper, cinnamon, turmeric, saffron

Optional Garnish

  • powdered sugar & cinnamon
  • whole almonds

Instructions
 

Filling #1 Almond Sugar

  • Mix almonds with sugar[1]. Set aside.

Filling #2 Sauce

  • 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 tender.
  • Take the chicken out. > Next see Filling #3.
  • 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 the heat off.

Filling #3 Meat

  • Use the chicken cooked in the step for Filling #2.
  • Let the chicken cool, then shred it.

Assembly

  • Cover a 9-inch PIE DISH with overlapping phyllo sheets and about 5 inches hanging over the edges of the dish.
  • Add layers of the fillings in this order: #2 (sauce), #3 (meat), #1 (almond-sugar).
  • Cover with the overlapping phyllo sheets.
  • Spread a thin layer of butter on top.

Bake

  • Preheat OVEN to 350°F.
  • Bake B’stilla for 30-40 minutes.
  • Let it cool a bit.

Serve

  • Optionally, add garnish.

Enjoy!

    Notes

    [1] Recommended: Substitute sugar with 1/3 cup soft dried prunes or apricots, finely chopped.
    Alternative simple stew version
    Follow only the step under Fillings #2 until the chicken is tender.
    Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.
    Alternatively
    Use the B’stilla spices for a different tagine recipe:
    Tagine with prunes
    Tagine with olives
    6
    Feb, 2019
    Persian 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

    Discover New Flavors Every Month
    Pomegranate
    Persian Fesenjan

    Persian Khoresh Fesenjan

    SpiceBreeze
    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 note and a hint of sweetness. The shopping list is short, and the cooking steps are simple. Yet, the heavenly taste sensation develops only with patience.
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    Hands-on Time 30 minutes
    Course Main Course
    Cuisine Persian
    Servings 3

    Ingredients
      

    • 1.5 lbs chicken breast or thighs cut into 1-inch pieces
    • 4 cups walnut halves
    • 1 large onion chopped
    • 1/2-1 cup pomegranate molasses*)
    • sugar honey, or syrup
    • oil
    • salt & pepper

    Fesenjan Culinary Spice Kit

    • Turmeric cinnamon, orange peel, cardamom, rosebud

    Suggested Sides

    • 4-6 cups basmati rice cooked
    • 1 cup fresh herbs chopped
    • cucumber, tomatoes, red radish sliced

    Instructions
     

    Chicken

    • Rub chicken on all sides with salt & pepper to taste and with Fesenjan spices.
    • In a PAN, heat 2 tbsp of oil over medium heat.
    • Fry onions for 5 minutes.
    • Add chicken pieces and fry them on all sides until they turn brown. Set them aside.

    Sauce

    • 1) In a BLENDER, grind nuts.
    • In a large POT, add 3 cups of water and ground nuts. Mix well.
    • Cover. Bring to a boil. Cook over medium-low heat for 30 minutes. Stir frequently.
    • Stir in salt and pomegranate molasses to taste. The flavor should be a bit tangy and a bit sweet. If the sauce appears sour, add a bit of sugar until it's just fine for you.
    • Add the chicken and onions.
    • Cover. Cook over medium-low heat for 30 minutes. Stir frequently.
    • Serve Fesenjan with rice and optionally fresh herbs and/ or unseasoned vegetables.
    • Enjoy!

    Notes

    *) If you can’t buy pomegranate molasses substitute with cranberry sauce or make your own molasses with our online recipe.
    • Substitute chicken with lamb stew (cook 1.5 hours longer and add 1-2 cups of water), beef meatballs, duck breast, or leftover turkey.
    • Substitute the chicken with eggplants or root vegetables.
    • Substitute the walnuts with hazelnuts or almonds.
    29
    Oct, 2018
    Moroccan Mkaouara

    Moroccan Mkaouara

    Moroccan Mkaouara

    Moroccan Mkaouara

    Mkaouara is a popular Moroccan Kefta Tagine with cherry-sized meatballs and eggs. Tomatoes are not supposed to be added to this sauce. It’s just pure gravy from the juicy meatballs. Comfort food at its best. For a faster version, you can form the meatballs a bit larger.

    Variations
    • Substitute broccoli with zucchini, pumpkin, green beans, turnips, or a fresh salad.
    • Substitute cilantro with parsley.
    • Substitute beef with veal or pork.
    Discover New Flavors Every Month
    The Mkaouara Culinary Spice Kit includes the following spices:

    Paprika, cumin, cinnamon, mint, black pepper, chili


    Moroccan Kefta Tagine

    Mkaouara Gnocchi

    Moroccan Mkaouara

    For a change and quick dinner fix, add the Mkaouara spice blend to a tomato sauce for gnocchi.  

    Moroccan Mkaouara

    Moroccan Mkaouara

    SpiceBreeze
    Mkaouara is a popular Moroccan Kefta Tagine with cherry-sized meatballs and eggs. Tomatoes are not supposed to be added to this sauce. It's just pure gravy from the juicy meatballs. Comfort food at its best. For a faster version, you can form the meatballs a bit larger.
     
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    Hands-on Time 30 minutes
    Course Main Course
    Cuisine Moroccan
    Servings 3

    Ingredients
      

    Shopping list

    • 2 lbs ground meat beef or lamb or half-half
    • 1 cup parsley and cilantro chopped (packed full, save some for garnish), half-half
    • 10 oz broccoli florets
    • 4-6 pieces of bread e.g. naan
    • 1 shallot or small onion finely chopped
    • 2 - 4 eggs
    • 2 oz butter
    • salt

    Mkaouara Culinary Spice Kit

    • Paprika, cumin, cinnamon, mint, black pepper, chili

    Suggested Sides

    • baguette, ciabatta, or any flatbread
    • fresh salad
    • carrots, pumpkin, or turnips baked
    • broccoli, zucchini, or green beans  cooked

    Instructions
     

    Prepare

    • In a LARGE BOWL, mix herbs and shallot, Mkaouara spices, and salt to taste (1 tsp recommended).
    • Add meat and knead well.
    • Form little cherry-sized meatballs.

    Cook

    • In a PAN, melt 2 tbsp butter.
    • Distribute meatballs in one layer*).
    • Cover the PAN with a LID and cook over medium-low heat for 10 minutes.
    • In a SMALL BOWL, crack the eggs.
    • Gently slide the eggs one by one on top of the meatballs, each in a different corner. Add salt to taste.
    • Cover the PAN and cook until the egg white is cooked.

    Serve

    • Serve Mkaouara in the PAN or on a large PLATE. Sprinkle it with the reserved herbs.
    • Add bread and other sides on separate plates.
    • Enjoy!

    Notes

    *) If your PAN is not large enough, cook the meatballs in two batches with some extra butter.
    • Substitute cilantro with parsley.
    • Substitute meat with veal or pork.
    • Substitute meat with poultry. Add 2 tbsp butter to the PAN.
     
    29
    Oct, 2018
    Couscous aux Sept Légumes

    Moroccan Couscous aux Sept Légumes

    Couscous aux Sept Légumes

    Couscous aux Sept Légumes

    ‘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. 

    Tfaya like Caramel

    A typical topping is Tfaya, caramelized onions, raisins, and cinnamon. With Tfaya, arrange for a longer cooking time.

    Variations
    • If you use chicken breast, cut it in three even parts.
    • Optitional vegetables: tomatoes, zucchini, green beans.
    • Without meat, substitute water with vegetable broth.
    • Substitute couscous with cooked potatoes.
    • Add caramelized onions with raisins (Tfaya).
    The Couscous Culinary Spice Kit includes the following spices:

    [1]    paprika, turmeric, ginger, black pepper, saffron

    [2]    cinnamon, cardamom

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    Couscous
    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.
     
    Share Print
    Hands-on Time 30 minutes
    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!
    2
    Oct, 2018
    Tunesian Qalat Daqqa

    Tunisian Qalat Daqqa

    How to cook 34 authentic global recipes without tedious planning.
    Tunesian Qalat Daqqa

    Tunisian Qalat Daqqa

    SpiceBreeze
    Qalat Daqqa is a Tunisian five-spice blend. Our version adds exotic rosebuds. The most significant part of Qalat Daqqa is a rare spice from West Africa ‘grains of paradise’, also known as malagueta or Guinea pepper. This seasoning staple is versatile and great on meat or vegetables for grilling or in hearty soups and stews.
    Share Print
    hands-on time 30 minutes
    Course Main Course
    Cuisine Tunisian
    Servings 3

    Ingredients
      

    Protein

    • 1 lb ground meat [1] beef or lamb
    • 1 cup garbanzo beans from a can

    Produce

    • 2 large tomatoes quartered
    • 8 oz baby carrots or pumpkin cut into 1-inch cubes

    Packaged Goods/Staples

    • olive oil
    • 1 onion chopped
    • salt
    • 3 cups couscous [2] plain

    Qalat Daqqa Culinary Spice Kit

    • Black pepper, nutmeg, cloves, grains of paradise, cinnamon, rosebuds

    Instructions
     

    • In a POT, heat 2 tbsp oil over medium heat.
    • Fry onions until translucent.
    • Add meat and stir-fry for a couple of minutes.
    • Add 1 cup of water, garbanzo beans, vegetables, Qalat Daqqa spices and salt to taste.
    • Mix well. Cover. Cook over low heat for 30 minutes. Occasionally, stir and check for water.
    • Prepare couscous according to package instructions.
    • Serve stew over couscous.
    • Optionally, serve with mint tea.
    • Enjoy!

    Notes

    [1] Options to substitute the ground meat:
    • stew meat, and cook for about 2 hours.
    • chicken, cut into 1-inch cubes.
    • zucchini, squash, mushrooms, and/or eggplant.
    [2] Substitute couscous with orzo pasta, buckwheat, bulgur, pearl couscous, or quinoa.
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    Tunesian Qalat Daqqa

    Tunisian Qalat Daqqa

    Qalat Daqqa is a Tunisian five-spice blend. Our version adds exotic rosebuds. The most significant part of Qalat Daqqa is a rare spice from West Africa ‘grains of paradise’, also known as malagueta or Guinea pepper. This seasoning staple is versatile and great on meat or vegetables for grilling or in hearty soups and stews.

    Protein

    • 1 lb ground meat (beef or lamb)
    • 1 cup garbanzo beans (from a can)

    Produce

    • 2 large tomatoes (quartered)
    • 8 oz baby carrots or pumpkin (cut into 1-inch cubes)

    Packaged Goods/Staples

    • olive oil
    • 1 onion (chopped)
    • salt
    • 3 cups couscous (plain)

    Qalat Daqqa Culinary Spice Kit

    • Black pepper, nutmeg, cloves, grains of paradise, cinnamon, rosebuds

    1. In a POT, heat 2 tbsp oil over medium heat.

    2. Fry onions until translucent.
    3. Add meat and stir-fry for a couple of minutes.

    4. Add 1 cup of water, garbanzo beans, vegetables, Qalat Daqqa spices and salt to taste.

    5. Mix well. Cover.
    6. Cook over low heat for 30 minutes.
    7. Occasionally, stir and check for water.

    8. Prepare couscous according to package instructions.

    9. Serve stew over couscous

    10. Optionally, serve with mint tea.
    11. Enjoy!

    Substitute ground meat with stew meat, and cook for about 2 hours.
    Substitute ground meat with chicken, cut into 1-inch cubes.
    Substitute meat with zucchini, squash, mushrooms, and/or eggplant.
    Substitute couscous with orzo pasta, buckwheat, bulgur, pearl couscous, or quinoa.

    Main Course
    Tunesian
    grains of paradise, nutmeg, rosebud
    26
    Aug, 2018
    Lebanese Chicken Shawarma

    Lebanese Shawarma

    Lebanese Chicken Shawarma

    Chicken Shawarma

    Bring this popular dish to your home. Chicken Shawarma with sumac and baharat spices makes a good party dish and burger-alternative. If you can marinate the chicken in advance, it will intensify the flavor.

    Yogurt for Mayonnaise

    The dressing basis is made with yogurt instead of mayonnaise. It’s lighter and makes up for the double oil in the chicken preparation. You might sprinkle it with extra sumac.

    Not Just For Chicken

    If you are not a chicken fan, mix the Shawarma Spices [1] in any other beef or vegetables dish. It always turns out delicious! We recommend this Mediterranean combination:

    Greek Salad with Lebanese Potatoes
    • In a BOWL, add romaine lettuce with tomatoes, cucumber, and tomatoes. Season with lemon juice, olive oil, salt, pepper, and Greek oregano. Add feta cheese and/ or black olives. Mix well.
    • Cut potatoes in the size of large French fries. Mix with Shawarma Spices [1], salt to taste, and 3 tbsp olive oil. Bake in the oven for about 30 minutes, turning midway.
    The Shawarma Culinary Spice Kit includes the following spices:

    [1] Sumac, allspice, black pepper, cinnamon, cloves, fenugreek , nutmeg, ginger

    [2] Mint leaves

    [3] Paprika

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    Greek Salad with Lebanese Potatoes
    Lebanese Chicken Shawarma

    Lebanese Shawarma

    SpiceBreeze
    Lebanese Shawarma is a culinary gem from the Middle East. Marinated meat, slow-roasted on a vertical spit, combines fragrant spices to create an aromatic masterpiece. Tender slices of the crispy, seasoned meat are wrapped in a soft pita bread and complemented by tangy pickles, fresh lettuce, juicy tomatoes, and delectable tahini or garlic sauce. Lebanese Shawarma transcends borders, captivating food enthusiasts with its irresistible taste and creating a symphony of flavors that will leave you craving more. Embark on a culinary journey and savor the essence of Lebanon with every bite of this timeless Middle Eastern delight.
    Share Pin Print
    hands-on time 30 minutes
    Course Main Course
    Cuisine Lebanese
    Servings 3

    Ingredients
      

    Shopping list

    • 1 lbs chicken breast skin- and boneless
    • 1 cup yogurt plain
    • 3-8 pita breads

    You might have

    • 4 cloves garlic peeled and grated
    • 1 tbsp lemon juice
    • oil & salt

    Suggested vegetables

    • 1 onion peeled and sliced
    • 1 cucumber sliced
    • 3 tomato/es sliced
    • 1/2 head red cabbage shredded
    • 1 romaine lettuce shredded

    Culinary Spice Kit

    • Pouch [1] Sumac, allspice, black pepper, cinnamon, cloves, fenugreek, nutmeg, ginger
    • Pouch [2] Mint
    • Pouch [3] Paprika

    Instructions
     

    • Preheat OVEN to 425°F. *
    • Cut chicken into 1-inch cubes.
    • In a BOWL, mix 2 tbsp oil with Shawarma Spices [1] and salt to taste (1 tsp recommended). Add chicken, mix well until evenly coated.
    • On a BAKING SHEET lined with aluminum foil, spread chicken evenly.
    • Roast in the OVEN for 15 minutes, turning pieces midway.
      Shawarma Step 1
    • For the dressing, in a BOWL, mix yogurt, lemon juice, garlic, salt to taste, Shawarma Spices [2], and ½ tsp oil.
    • Cut the roasted chicken in thin slices. Toss with Shawarma Spices [3].
      Shawarma Step 2
    • Heat 1 tbsp oil in a large PAN. Quickly stir-fry the chicken slices until all sides are brown and crisp.
    • Serve on pita bread topped with vegetables and yogurt dressing.
    • Enjoy!

    Notes

    * If you have time to prepare the chicken in advance, marinate (step 2-3) and let it rest in a covered BOWL in the refrigerator up to 24 hours.

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