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.

Shakshuka

Shakshuka

Shakshuka

Famous Shakshuka

The origin of Shakshuka might be in Turkey, Spain, or Tunisia. The Israeli version with a beautiful top of poached eggs became famous around the world. This flavorful tomato stew with vegetables has usually a bit of heat. Our Turkish Marash pepper flakes add more flavor than heat.

The Magic of Zaatar

Pouch [2] contains the versatile Zaatar blend. The key ingredient for this magic spice blend is a Mediterranean thyme, called zaatar.

Zaatar is more flavorful than the thyme from the common spice boards. Sumac adds a citrus note and sesame seeds a slight nutty crunch. Use it for a dip or marinade.

Variations
  • Adapt the recipe to your liking: without eggs, with hot chilies, and/ or other vegetables, for instance, pumpkin, leek, sweet potatoes, or mushrooms.
  • Instead of the dip, marinate 1 lb strips from chicken breast or sirloin beef in Shakshuka Spices [2], 2 tbsp oil, and salt to taste for 1-2 hours before frying.
The Shakshuka Culinary Spice Kit includes the following spices:
[1] Cumin, paprika, Marash pepper

[2] Sesame, sumac, coriander, thyme, cumin, black pepper 

Zaatar Spice Blend
Zaatar Spice Blend
Print Recipe
Shakshuka
Cuisine Israeli
Servings
Ingredients
Shopping List
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 ripe medium tomatoes chopped
  • 2 tbsp tomato paste
  • 1 bunch parsley chopped
  • pita bread or other flatbread
  • 3-4 eggs
  • 4 cloves garlic finely chopped or grated
  • olive oil
  • salt & pepper
Culinary Spice Kit
  • [1] Cumin, paprika, Marash pepper
  • [2] Sesame, sumac, coriander, thyme, cumin, black pepper
Cuisine Israeli
Servings
Ingredients
Shopping List
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 ripe medium tomatoes chopped
  • 2 tbsp tomato paste
  • 1 bunch parsley chopped
  • pita bread or other flatbread
  • 3-4 eggs
  • 4 cloves garlic finely chopped or grated
  • olive oil
  • salt & pepper
Culinary Spice Kit
  • [1] Cumin, paprika, Marash pepper
  • [2] Sesame, sumac, coriander, thyme, cumin, black pepper
Instructions
  1. In a PAN, heat 2 tbsp oil over medium heat.
  2. Fry bell peppers for 10 minutes.
  3. Add garlic, Shakshuka Spices [1], and salt to taste.
  4. Stir-fry for 2 minutes.
  5. Add tomatoes, tomato paste, and salt & pepper to taste. Mix well.
  6. Cover the pan and cook over medium-low heat for 10 minutes until the sauce thickened a bit. Stir.
  7. With a tablespoon, form a little well in the sauce and crack one egg into the well. Continue with the remaining eggs.
  8. Continue to cook until the egg whites are set but the yolks are still running.
  9. Sprinkle with parsley.
  10. Dip: In a small CUP, add olive oil and Shakshuka Spices [2] to taste.
  11. Serve with warm bread.
Fattoush

Fattoush

Fattoush

Classic Middle Eastern Fattoush is a fresh salad seasoned with ground tart sumac berry and topped with crunchy pita chips. 

Add Chicken or Vegetables

Serve it with fried chicken or use the Lebanese Baharat blend for oven baked vegetables.

Alternatively, go for another Lebanese classic: Shawarma.

Fattoush
Variations
The Fattoush Culinary Spice Kit includes the following spices:
[1] Allspice, black pepper, cinnamon, fenugreek, cloves, ginger, nutmeg

[2] Sumac

Print Recipe
Fattoush
Cuisine Lebanese
Servings
3-4
Ingredients
Shopping list
  • 1.25 lb chicken breast sliced into 1/2-inch wide stripes
  • 3 cups lettuce sliced into 1-inch wide stripes
  • 1/2 cup red radish halved and sliced
  • 1 Persian cucumber
  • 1/2 yellow bell pepper
  • 1 medium tomato
  • 1/2 cup flat parsley and/ or mint leaves chopped
  • 2 pita bread cut into 1-inch cubed chips
  • 2 cloves garlic crushed and peeled
  • 3 tbsp lemon juice
  • salt
  • olive oil
Optional
  • extra pita bread
  • onions sliced
Culinary Spice Kit
  • Pouch [1] allspice, black pepper, cinnamon, fenugreek, cloves, ginger, nutmeg
  • Pouch [2] sumac
Cuisine Lebanese
Servings
3-4
Ingredients
Shopping list
  • 1.25 lb chicken breast sliced into 1/2-inch wide stripes
  • 3 cups lettuce sliced into 1-inch wide stripes
  • 1/2 cup red radish halved and sliced
  • 1 Persian cucumber
  • 1/2 yellow bell pepper
  • 1 medium tomato
  • 1/2 cup flat parsley and/ or mint leaves chopped
  • 2 pita bread cut into 1-inch cubed chips
  • 2 cloves garlic crushed and peeled
  • 3 tbsp lemon juice
  • salt
  • olive oil
Optional
  • extra pita bread
  • onions sliced
Culinary Spice Kit
  • Pouch [1] allspice, black pepper, cinnamon, fenugreek, cloves, ginger, nutmeg
  • Pouch [2] sumac
Instructions
Chicken
  1. In a BOWL, mix 2 tbsp lemon juice with Fattoush Spices [1] and salt to taste.
  2. Add chicken and 1 tbsp olive oil. Mix well until evenly coated.
  3. Cover and let marinate in the fridge for 1 to 3 hours.
  4. In a PAN, heat 1 tbsp olive oil over medium heat.
  5. Fry garlic for 1 minute. Add chicken and fry until all sides turn brown.
Salad
  1. Cut cucumber, bell pepper, tomato into 1/2-inch cubes.
  2. In a large BOWL, mix 1 tbsp lemon juice, Fattoush Spices [2], salt to taste, and 1 tbsp olive oil.
  3. Add all vegetables and herbs, and toss lightly.
  4. In a PAN, heat 2 tbsp olive oil over medium heat.
  5. Fry pita chips until they turn crisp.
  6. Add the chips to the salad and toss lightly.
Serve
  1. Serve chicken over salad or in pita bread with onions (optional).
  2. Enjoy!
Lebanese Chicken Shawarma

Shawarma

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

Greek Salad with Lebanese Potatoes
Print Recipe
Shawarma
Cuisine Lebanese
Keyword baharat, sumac
Servings
3-4
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
Cuisine Lebanese
Keyword baharat, sumac
Servings
3-4
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
  1. Preheat OVEN to 425°F. *
  2. Cut chicken into 1-inch cubes.
  3. 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.
  4. On a BAKING SHEET lined with aluminum foil, spread chicken evenly.
  5. Roast in the OVEN for 15 minutes, turning pieces midway.
    Roast in the OVEN for 15 minutes, turning pieces midway.
  6. For the dressing, in a BOWL, mix yogurt, lemon juice, garlic, salt to taste, Shawarma Spices [2], and ½ tsp oil.
  7. Cut the roasted chicken in thin slices. Toss with Shawarma Spices [3].
    Cut the roasted chicken in thin slices. Toss with Shawarma Spices [3].
  8. Heat 1 tbsp oil in a large PAN. Quickly stir-fry the chicken slices until all sides are brown and crisp.
  9. Serve on pita bread topped with vegetables and yogurt dressing.
  10. Enjoy!
Recipe 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.