Persian Kuku Kadoo

Persian Kuku Kadoo

 

Persian Kuku Kadoo

Persian Kuku Kadoo

This dish looks like an omelet but gives a different taste experience. Not the eggs but the vegetables are the stars of the dish. The eggs act as a supporter, holding the dish together to create a heavenly taste thanks to the divine Persian 'advieh' spice blend from rosebud, cinnamon, cardamom, and mace. Healthy turmeric adds a beautiful yellow color.
hands-on time 30 mins
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

  • 6 eggs
  • 1 lb zucchini cut into thin slices
  • 1 onion halved and sliced
  • 2 cloves garlic grated or chopped
  • 1 tsp baking powder
  • oil
  • salt

Kuku Kadoo Culinary Spice Kit

  • Turmeric, rosebud, black pepper, cinnamon, cumin, mace, cardamom

Suggested Sides

  • fresh flatbread
  • yogurt seasoned with lemon juice and freshly chopped parsley
  • olives, whole or sliced
  • fresh lettuce salad with parsley, chives, and red radish slices
  •  pomegranate seeds 

Instructions
 

Eggs

  • In a large BOWL, whisk eggs.
  • Add baking powder and salt to taste.
  • Stir in about 1/2 of the Kuku Kadoo spices.

Vegetables

  • In a PAN, heat 2 tbsp of oil.
  • In several batches, fry zucchini, garlic, and onion until they become soft.
  • Take the vegetables out and set aside.

Bake

  • Preheat OVEN to 400°F.
  • In a PIE BAKING DISH, add the vegetables.
  • Keep about ten zucchini slices aside.
  • Pour the egg mixture over and level out.
  • Distribute the remaining zucchini slices on top.
  • Cover with aluminum foil.
  • Bake it for about 25 minutes until it is set.
  • Take off the foil after the first 10 minutes.

Serve

  • Serve kuku kadoo with bread, yogurt sauce, olives, salad, and/or pomegranate seeds.

Notes

  • Substitute zucchini with asparagus, green beans, artichokes, mushrooms, potatoes, or eggplant.
  • Make the Kuku Sabzi recipe instead.
Keyword cardamom, mace, rosebud, turmeric
Egyptian Koshary

Egyptian Koshary

 

Egyptian Koshary

Egyptian Koshary

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!
Keyword cardamom, cinnamon, coriander
Lebanese Batata Chap

Lebanese Batata Chap

 

Lebanese Batata Chap

Batata chap has a crisp outer layer made from mashed potatoes and a juicy filling, seasoned with the Lebanese seven spice blend. Originally from France, the recipe for ‘croquettes’ has been adopted by various cultures. Batata chap is a Mediterranean variation hailing from Beirut, Lebanon. The beauty of this recipe is the diverse filling styles one can make. Branch out to fish, cheese, rice, lentils, or beans.
Hands-on Time 30 mins
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

  • 1 lb ground beef or lamb
  • 2 lb russet potatoes peeled
  • 1.5 cup tomato puree
  • 1 onion finely chopped
  • 1 clove garlic grated or pressed
  • 1 lemon for juice
  • 2 eggs
  • 1 cup yogurt
  • 1 cup starch arrowroot powder or corn
  • olive oil
  • salt & pepper

Optional

  • 0.5 cup pine nuts
  • a fresh salad of your choice

Batata Chap Culinary Spice Kit

  • Allspice, black peppercorn, cinnamon, ginger, nutmeg, coriander, cloves

Instructions
 

Filling

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry onions and optional nuts for 5 minutes.
  • Add meat, salt to taste, and Batata Chap spices.
  • Stir-fry until the meat is crumbled.
  • Add tomato puree and adjust salt.
  • Cook for about 5 minutes until the sauce thickens.

Potatoes

  • In a POT, boil potatoes until soft. Drain and mash. Add salt & pepper to taste.
  • When cooled, add eggs and starch. Mix well.

Patties

  • Form little ‘golf balls’.
  • Press each ball as flat as possible and fill it with 1 tsp of meat.
  • Press the dough around the meat until closed.
  • Pat the patties until flat and smooth.
  • Preheat OVEN to 375°F.
  • Place the filled patties on a greased baking sheet.
  • Spray them with oil.
  • Bake for 15-20 minutes until they turn brown on all sides, turning halfway.

Sauce

  • In a CUP, mix yogurt, garlic, and 1 tsp olive oil. Season with lemon juice and salt to taste.
  • Serve
  • Serve batata chap with the remaining meat sauce, yogurt sauce, and a fresh salad.
  • Enjoy!

Notes

  • Substitute beef with chicken, turkey, or pork.
  • Substitute meat with 2 cups cooked green lentils or black beans. Use Batata Chap spices to taste.
  • Substitute a part of the tomato puree with fresh chopped tomatoes.
  • Instead of baking, fry batata chaps in hot oil
  • Instead of the forming the patties, use a greased baking pan. Spread half of the potato dough on the bottom. Spread the filling on top. Finish with another layer of potato dough. Spray the top with oil.
  • Alternatively, use the Batata Chap spices for Lebanese Pumpkin Kibbeh
Keyword allspice, cinnamon, cloves, nutmeg
Sabzi Polo Mahi

Persian Sabzi Polo Mahi

 

Sabzi Polo Mahi

Sabzi Polo Mahi is one of the many dishes served for Nowruz, the Persian New Year. Fluffy Basmati rice is cooked with fresh herbs, including fenugreek leaves which have an exceptional aroma that you can smell and savor. It makes all the difference. The fish is seasoned with advieh, a Persian spice blend that works as well on poultry.
Hands-on Time 30 mins
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

  • 1 lb fish fillet of your choice (*)
  • 1.5 cups basmati rice
  • 1 cup chopped herbs (**)
  • 1 green onion finely sliced
  • 1 egg whisked
  • 1/2 cup flour
  • 1 lemon for juice
  • salt & pepper
  • vegetable oil

Sabzi Polo Culinary Spice Kit

  • [1] Fenugreek leaves
  • [2] Turmeric, cumin, coriander, garlic

Instructions
 

Rice

  • Rinse rice thoroughly. Soak rice in cold water with 1 tbsp salt for 2-24 hours. Drain.
  • In a POT, bring 4 cups of water to a boil.
  • Add rice and salt to taste.
  • Boil 5-10 minutes until the rice is still firm inside but soft outside. Drain + rinse.
  • Add onions, herbs, and Sabzi Polo [1] spices.
  • In the same POT, add 1/4 cup of oil.
  • Add the rice-herb-mix in the form of a cone.
  • Sprinkle with 1 tbsp oil. Make 4 deep holes with the end of a spoon.
  • Cover. Steam over slow heat for about 30-45 minutes until the rice is cooked.

Fish

  • Rinse and pat dry the fish. Season it with a light coat of Sabzi Polo [2] spices.
  • Add salt and pepper to taste.
  • Place egg and flour each on a PLATE.
  • Cover all sides of the fish in the egg then in the flour.
  • In a PAN, heat 1 tbsp oil over medium heat.
  • Fry fish on both sides until cooked and golden.

Serve

  • Serve fish with rice. Sprinkle with lemon juice to taste. Enjoy!

Notes

(*) For instance: mahi-mahi, cod, tilapia, snapper, halibut, or salmon.
(**) A combination of parsley, dill, and cilantro works great. Add tareh, the Persian chives, if you have a chance.
  • Substitute fish with poultry breast. Cut it lengthwise.
  • Optionally, fry the fish without egg and flour.
Keyword methi, turmeric
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
Bahraini Machboos

Bahraini Machboos

 

Bahraini Machboos

Bahraini Machboos

Machboos or Majboos is claimed to be the national dish of the Kingdom of Bahrain. It is full of Arabian flavors. Different from other baharat spice blends, Omani baharat includes dried limes and roses. Dried limes, also called Loomi, Omani limes, or black limes, are an important ingredient in the cuisine around the Persian Gulf. No other lemon has this heavenly sweet-tangy citrus flavor.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Bahraini
Servings 3

Ingredients
  

  • 2 lb chicken drumsticks
  • 2 large tomatoes chopped
  • 2 tbsp chopped cilantro or parsley
  • 8 oz carrots shredded
  • 2 cups hot chicken or vegetable broth
  • 1 cup Basmati rice
  • 1 large onion finely chopped
  • 4 cloves garlic grated
  • 1 inch ginger grated
  • 2-3 lemon for juice
  • butter & oil
  • salt & pepper

Machboos Culinary Spice Kit

  • Pouch [1] Omani limes, roses, turmeric, cinnamon, paprika, cardamom, cloves, coriander, nutmeg
  • Pouch [2] Cardamom

Optional

  • 1 green chile finely chopped
  • lemon wedges
  • dates
  • red onions sliced

Instructions
 

Prepare

  • Rinse rice and cover with cold water.
  • Add 1.5 tbsp lemon juice.
  • Let soak 1/2 - 24 hours in the fridge.
  • Drain. Set aside.
  • Season chicken with salt and pepper.

Cook

  • In a large POT, fry onions in 2 tbsp butter over medium heat until translucent.
  • Add garlic, ginger, chili (optional), and Machboos [1] spices.
  • Stir-fry for 2 minutes.
  • Add chicken, tomatoes, and broth.
  • Cover. Cook 20 minutes over medium-low heat.
  • Take chicken out and set aside.
  • Add rice and salt to taste. Mix well.
  • Cover. Bring to a boil.
  • Turn heat to low. Cook about 15 minutes until rice is cooked. Don’t stir!
  • Turn off. Mix in herbs.

Fry

  • In a PAN, heat 1 tbsp oil. Fry chicken over high heat until browned on all sides.

Salad

  • Mix carrots with Machboos [2] spices, lemon juice, salt & pepper, and 1 tbsp oil.

Serve

  • Serve chicken on top of rice and with the carrot salad. Add lemon juice to taste.
  • Optionally, serve with lemon wedges, dates, and sliced red onions.
  • Enjoy!

Notes

▪ Substitute chicken with 1 lb fish filet or paneer.  Don’t cook it. Only fry it.
 
Keyword cardamom, omani limes, rosebud