Turkish Biber Dolması

Turkish Biber Dolması

 

Turkish Biber Dolması

Turkish Biber Dolması

Aromatic stuffed vegetables are a Turkish specialty. For Biber Dolması, small green bell peppers with thin skin are simmered in a light tomato sauce. The typical filling is a meat and rice mixture seasoned with mint, parsley, and regional dried peppers. This blend features mild and fruity pepper from Aleppo. For a vegetarian version combine raisin and pine nuts with rice. Green bell peppers are rich in vitamin C, just right during the winter season.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Turkish
Servings 3

Ingredients
  

  • 6 oz ground beef
  • 4-5 medium green bell peppers
  • 1 cup parsley finely chopped
  • 1 onion finely chopped
  • 1.5 cups rice rinsed
  • 1 cup tomato puree
  • 3-5 cups broth e.g. vegetable or beef
  • 1 lemon for juice
  • olive oil
  • salt & pepper

Biber Dolması Culinary Spice Kit

  • Paprika, Aleppo pepper, mint, cumin, black pepper

Instructions
 

Prepare the bell peppers

  • Cut off the top and clean out the seeds of each bell pepper.
  • In a BOWL, mix onions, Biber Dolması spices, parsley, meat, rice, 2 tbsp oil, 1 tbsp lemon juice, and salt to taste. Mix well.
  • Fill the mixture into the bell peppers.

Cook Biber Dolması

  • In a POT, that is wide enough to fit just all bell peppers, place filled bell peppers top-up.
  • Fill tomato puree and broth around them up to about 2/3 of the height of the bell peppers. Cover the POT.
  • Bring broth to boil, turn heat to medium-low, and cook for about 30 minutes until the rice is cooked.
  • Enjoy!

Notes

  • Short grain rice works best.
  • If you can find small thin bell peppers, double the number of bell peppers and use a wider pot.
  • Substitute beef with lamb, pork, or poultry.
  • Substitute meat with 1 cup of raisins and pine nuts.
  • Substitute green bell peppers with other colored bell peppers or with zucchini, or mix.
Keyword Aleppo pepper, mint, paprika
Boeuff Stroganoff

Russian Boeuf Stroganoff

 

Boeuff Stroganoff

Russian Boeuf Stroganoff

This recipe is a new twist on Bœuf Stroganoff with a juniper-cacao based spice blend. It’s best with wide noodles, mushrooms, and beef. Optional, substitute one or all. Or add the sauce to a mushroom casserole with green beans or potatoes. Pink peppercorns are best when added at the end of cooking or sprinkled on the finished meal. Their flavor pairs perfectly with juniper.
 
Hands-on Time 30 mins
Course Main Course
Cuisine French, Russian
Servings 3

Ingredients
  

Shopping List

  • 1 lb beef sirloin cut in ½ stripes
  • 8 oz mushrooms
  • 1/8 cup red wine
  • 8 oz sour cream or heavy cream
  • 8 oz wide noodles of your choice cooked
  • 1 onion chopped
  • 3 cloves garlic shopped
  • 1 orange for juice
  • flour
  • vegetable oil
  • salt & pepper

Optional for Garnish

  • parsley or chives chopped

Boeuf Stroganoff Culinary Spice Kit

  • Pouch [1] Juniper, roasted cacao, black pepper, allspice, cinnamon, cloves
  • Pouch [2] Pink peppercorns

Instructions
 

Prepare

  • On a PLATE, season beef with salt & pepper to taste.
  • Add flour. Toss and turn the beef until it is covered on all sides with a thin layer of flour.

Cook

  • In a large PAN, heat 2 tbsp of oil until sizzling.
  • Fry the beef for about 2-3 minutes, until it’s slightly brown but not fully cooked.
  • Transfer the beef to a PLATE. Cover.
  • In the same PAN, heat 1 tbsp of oil.
  • Fry onions over medium heat until translucent.
  • Add garlic, mushrooms, and Stroganoff [1] spices.
  • Cook over medium heat until the mushrooms are almost cooked.
  • Add wine and cook until it’s evaporated.
  • Add orange juice and cream.
  • Bring to a boil and cook for 1-2 minutes. Turn off!
  • Return beef and stir to quickly reheat.

Serve

  • Serve sauce over noodles.
  • Sprinkle with Stroganoff [2] spices to taste and fresh herbs (optional).
  • Enjoy!

Notes

Variations
  • Substitute beef with veal, pork, chicken, or turkey.
  • Substitute beef or mushrooms with green beans or green asparagus. Add them with onions and fry until they are tender.
  • Substitute noodles with 2 cups of rice.
     
Keyword cacao, juniper, pink pepperberries
Italian Lasagne in Padella

Italian Lasagne in Padella

 

Italian Lasagne in Padella

Italian Lasagne in Padella

The name Lasagna, or Italian Lasagne, is derived from the Ancient Greek word ‘Laganon’ which refers to a flat dough. Lasagna is #11 on the world's best food list voted by CNN readers. Make the tomato sauce ahead of time and cook this delicious comfort food with layers of ricotta, kale, and mozzarella on any weeknight quick and easy in a pan ("in padella").
 
Hands-on Time 30 mins
Course Main Course
Cuisine Italian
Servings 3

Ingredients
  

  • 12 oz lasagna*
  • 1/2 lb ground meat e.g. beef, pork
  • 2 cups tomato puree
  • 8 oz ricotta
  • 1 bunch lacinato kale chopped
  • 8 oz mozzarella thinly sliced
  • 1/4 cup parmesan grated
  • 1/4 cup fresh basil
  • olive oil
  • salt

Lasagne Culinary Spice Kit

  • Onion, oregano, basil, marjoram, sage, garlic, chile, celery 

Instructions
 

Sauce**

  • In a PAN, heat 2 tbsp oil.
  • Careful of splatters, add tomato puree, ground meat, salt to taste, and Lasagne spices.
  • Cook over medium-low heat for 30 to 90 minutes.

Ricotta

  • In a BOWL, mix ricotta with 4 tbsp of the sauce.

Lasagne

  • In a large PAN, spread one ladle of the sauce on the bottom.
  • Create a layer of pasta, crossing the sheets slightly between them.
  • Add the following layers in this order:
  • sauce, ricotta, kale, mozzarella.
  • Make sure all layers are thin.
  • Repeat the layers until the pasta is used up.
  • Finish with a layer of parmesan and basil.
  • Cover with a LID and cook the lasagne in the PAN for about 15 minutes over medium-low heat until the pasta is cooked.
  • Enjoy!

Notes

  • Use pasta that doesn't require precooking.
** The sauce is best when made 1-3 days ahead.
▪ Substitute kale with spinach.
▪ Use one layer of ham instead of the ground meat.
▪ Omit the meat for a vegetarian version.
▪ Substitute ricotta and mozzarella with your favorite sliced cheese or with a béchamel sauce.
Keyword celery, marjoram, sage
French Ratatouille

French Ratatouille

 

French Ratatouille

French Ratatouille

Ratatouille is a famous vegetable stew from Provence, a French region that spreads along the southern Mediterranean coast. The seasoning Herbes de Provence includes a not so common herb: European hyssop. This 'holy herb’ has a minty, slightly bitter, but pleasurable taste, different from North American anise hyssop.
Hands-on Time 30 mins
Course Main Course
Cuisine French
Servings 3

Ingredients
  

  • 1 large eggplant
  • 1 large zucchini
  • 2 bell pepper different colors
  • 2 large onion
  • 3 cloves garlic sliced
  • 1 cup tomato puree
  • 2 cup vegetable broth
  • 1 French baguette sliced
  • 2 tbsp olive oil
  • salt & pepper

Optional

  • Mild sausages of your choice.

Ratatouille  Culinary Spice Kit

  • Pouch [1] Thyme, rosemary, savory, oregano, sage, marjoram 
  • Pouch [2] European Hyssop 

Instructions
 

  • Cut all vegetables into 1/2-inch pieces.
  • In a large POT, heat oil over medium heat.
  • Fry eggplant, and zucchini for 5 minutes.
  • Scoop the vegetables out and set them aside.
  • To the same POT, add bell pepper, onion, and garlic .
  • Optionally, add sausages.
  • Fry for 5 minutes.
  • Return eggplant and zucchini to the POT.
  • Add broth, tomato puree, salt to taste, and Ratatouille [1] spices.
  • Add more broth if you prefer it as a soup.
  • Mix well. Cover. Bring to a boil.
  • Cook over low-medium heat for 15 minutes, or longer if you like the vegetables softer.
  • Add Ratatouille [2] spices to taste. Start with a pinch, try it, and add slowly more to your taste.
  • Serve Ratatouille with slices of fresh French baguette.

Notes

▪ Add sausages of your choice, cut into bite-size slices.
▪ Roast the vegetables in the oven before adding them to the pot.
▪ Substitute tomato puree with 2 large tomatoes, chopped.
Keyword hyssop
Turkish Urfa Kebab

Turkish Urfa Kebab

 

Turkish Urfa Kebab

Turkish Urfa Kebab

Urfa Kebab has a chocolate aroma with mild heat from Urfa pepper. Both can be widely found in Southern Turkey. The irregular shaped flakes of Urfa biber, also known as Isot pepper, are a versatile condiment that can be sprinkled on cheese, salad, or vegetables of any kind for a new distinct flavor. They might become a favorite condiment in your kitchen.
 
Hands-on time 30 mins
Course Main Course
Cuisine Turkish
Servings 3

Ingredients
  

  • 1 lb ground meat e.g. lamb or beef
  • 1/2 yellow or orange bell pepper finely chopped
  • 1 large tomato finely chopped
  • 2 tbsp parsley finely chopped
  • 2 cups yogurt plain
  • skewers*
  • 2 cloves garlic grated
  • 1 lemon for juice
  • oil
  • salt

Urfa Kebab Culinary Spice Kit

  • Urfa biber flakes

Suggested Sides

  • lettuce of your choice shredded
  • flatbread e.g. pita or lavash or cooked rice

Instructions
 

Yogurt Sauce

  • Mix yogurt with 1-2 tbsp lemon juice, 1 tsp oil, and a pinch of salt.

Prepare Kebab

  • In a large BOWL, add bell pepper, tomatoes, parsley, garlic, Urfa Kebab spices, and salt to taste (1 tsp recommended).
  • It’s best when all ingredients are very finely chopped.
  • However, don’t use a food processor to avoid making a paste.
  • Mix well. Add meat.
  • Knead thoroughly for 5-10 minutes.
  • Wrap 2 tbsp of meat tightly around each skewer.

Fry Kebab

  • In a PAN, heat 2 tbsp oil over medium-high heat.
  • Fry kebab until crisp and cooked through.

Serve

  • Serve kebab in bread or with rice and topped with lettuce and yogurt sauce.
  • Enjoy!

Notes

*If using wooden skewers, soak them for 30 minutes.
Vegetarian:
  • Substitute meat with 2 additional tomatoes.
  • Spread mixture on prepared pizza dough and bake according to package instructions.
  • Serve pizza with yogurt sauce.
Keyword urfa pepper
Turkish Lahmacun

Turkish Lahmacun

 

Turkish Lahmacun

Turkish Lahmacun

The pizza-style lahmacun, or lahmajoun, or translated "meat on dough" is popular in the Eastern Mediterranean region from Lebanon to Turkey. The crust has a thin crispy-soft texture from the stone oven. At home, it's traditionally baked in a pan without oil. The meat infused with summer vegetables creates a refreshing juicy topping. Enjoy lahmacun rolled up with or without salad filling.
Hands-on time 30 mins
Course Main Course
Cuisine Turkish
Servings 3 servings

Ingredients
  

  • 1 lb lamb or beef ground
  • 1 large onion
  • 1 bunch parsley
  • 1 1/2 bell pepper 1/2 green, 1 red
  • 12 tortilla wraps 8-inch
  • 2 cloves garlic
  • 2-4 tbsp tomato paste
  • 1-2 lemons for juice
  • 1/4 cup olive oil
  • salt & pepper

Suggested Fillings

  • 1 lettuce of your choice chopped
  • 1-2 tomatoes sliced
  • 1 cup yogurt plain

Lahmacun Culinary Spice Kit

  • PaprikaTurkish pepper (mild Marash & Urfa, crushed with oil and salt), anardana (pomegranate), oregano

Instructions
 

Prepare

  • In a FOOD PROCESSOR, blend onion and garlic into a paste.
  • Add parsley and bell peppers and chop coarsely.
  • Make sure that some tiny pieces are still visible.

Without a food processor

  • Grate onion and garlic, and finely chop parsley and bell peppers.

Mix

  • Pour the mixture into a BOWL.
  • Stir in oil, Lahmacun spices, and 2 tbsp tomato paste.
  • Add salt (1.5 tsp recommended) and black pepper to taste.
  • Add meat and mix very well.

Rest

  • Let rest for 15 minutes.
  • Add more tomato paste if not all liquid is absorbed.

Bake

  • On each tortilla, distribute 2 tbsp of the meat mixture thinly up to the very edges.
  • Bake in a medium hot PAN (without oil) or OVEN (325°F, on parchment paper) until the meat topping is cooked.
  • Repeat until all lahmacuns are prepared.

Tip

  • To keep the lahmacuns warm until all are done, place the 2nd cooked lahmacun face down on top of the 1st one, the 3rd face up on top. Repeat.

Serve

  • Sprinkle lemon juice to taste on your lahmacun and add the fillings of your choice.
  • Roll up and enjoy!

Notes

Variations
▪ Substitute lamb with any other ground meat.
▪ Substitute meat with 2 cups of cooked lentils or bulgur.
Keyword anardana, Marash pepper, urfa pepper