Category Archives: Fall

3
Sep, 2022
Ethiopian Misr Wot

Ethiopian Misr Wot

How to cook 34 authentic global recipes without tedious planning.
Ethiopian Misr Wot

Ethiopian Misr Wot

SpiceBreeze
Misr wot is an Ethiopian lentil stew seasoned with the indispensable berbere spice blend. Authentic berbere is very hot. We created a mild version with the same rich flavor. Optionally, add chilies for some heat. An important step for Ethiopian stews is slow cooking finely chopped onions. Don't cut this step short.
Share Print
hands-on time 30 minutes
Course Main Course
Cuisine Ethiopian
Servings 3

Ingredients
  

Protein

  • 1 cup red lentils [1] rinsed well

Fresh Produce

  • 1 medium onion finely chopped
  • 4-6 cloves garlic grated or pressed

Packaged Goods/Staples

  • 2 cups broth vegetable or any other
  • vegetable oil [2]
  • salt & pepper

Berbere Culinary Spice Kit

  • Paprika, mild chilies, coriander, ginger, basil, ajwain, cardamom, cinnamon, cloves, fenugreek

Optional

  • 1-3 chilies quartered

Suggested Sides

  • rice cooked or steamed
  • flat bread (Ethiopian injera [3] recommended)
  • tomato cucumber salad with a light dressing

Instructions
 

  • In a small POT, add onions and 1/2 tsp salt.
  • Cover and cook over medium heat for about 5 minutes, stirring occasionally.
  • Add 3 tbsp oil, stir well.
  • Cover and cook over medium-low heat for about 10 minutes until the onions begin to brown, stirring occasionally. Be careful not to burn the onions.
  • Add garlic to taste and berbere spices. Mix well.
  • Add broth, cover, bring to a broil, and cook for 10 minutes over medium heat, stirring frequently.

Add Lentils

  • Add lentils, 1/2 cup of water, and salt to taste. Mix well.
  • Cover and cook over medium-low heat for about 10 minutes, stirring occasionally. If necessary, add a bit of water. When done, the lentils should be soft but not mushy.

Serve

  • Serve with your preferred side.
  • Optionally, garnish with chilies to taste.
  • Enjoy!

Notes

[1] Most red lentils in common grocery stores are split lentils. As a substitute use yellow split lentils.
[2] Ethiopian seasoned oil recommended.
[3] From an Ethiopian store, if available, or try our shortcut recipe below.

Ethiopian Injera - Shortcut Version

Ethiopian Injera

Injera is best made with teff flour. This gluten-free grain is increasingly available in grocery stores with a wide product selection. Of course, Amazon has it too.

Authentic Ethiopian injera requires a long preparation time and many steps spread over several days. The baking requires a special pan dedicated only for injera and years of experience. Our shortcut recipe skips the long preparation and can be made on a regular pan. Though the spongy texture can't be reached, the use of teff flour creates an authentic flavor and is fun to eat.

Ingredients

  • 3/4 cup teff flour
  • salt
  • baking soda
  • 2 tbsp yogurt, plain

Instructions

Batter

In a BOWL, mix teff with a dash of salt and baking soda.

Add 3/4 cup of water and the yogurt.

Bake

Heat a dry PAN over medium heat.

Add 1/4 cup of the batter in the center of the PAN.

Tilt the PAN with a circular motion so that the batter coats the surface evenly.

Cover and cook until the batter is dried, about 2 to 5 minutes. Don't turn it.

© Recipe: SpiceBreeze
Cuisine: Ethiopian
Ethiopian Misr Wot
 
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
2
Sep, 2022
Persian Koofteh Tabrizi

Persian Koofteh Tabrizi

Persian Koofteh Tabrizi

Persian Koofteh Tabrizi

Giant meatballs filled with nuts and dried fruits

Koofteh Tabrizi Culinary Spice Blend:

Turmeric, cinnamon, cardamom, coriander, rose petals, black pepper, cumin, mint

Indispensable Ingredients
  • 1 lb ground meat (beef, lamb, or any other)
  • 1 egg, 1-2 onions, tomato paste or puree or fresh tomatoes
  • parsley and/or other herbs (optional)
Suggested Sides
  • flatbread, cooked rice, couscous, or boiled potatoes
  • (lettuce) salad, radish, herbs, sautéed spinach,
    or any other steamed or cooked vegetables that you prefer
Optional Recommended Ingredients

Special meatball ingredients:

  • 1/3 cup yellow split peas 
  • 1 cup cooked rice (you can skip those for a more standard meatball version)

Optional filling or topping: 

  • 4 tbsp chopped nuts (walnuts)
  • 1/3 cup dried fruits (cranberries)
  • 1 egg (optional filling, if you like it)
Discover New Flavors Every Month

Select Your Recipe - All Versions or just the Easiest 'The Breeze Way'

Persian Koofteh Tabrizi Recipe - All Versions
Persian Koofteh Tabrizi Recipe - The Breeze Way

FAQ

  • Our Persian advieh spice blend includes turmeric, cardamom, roses, and mint.
  • Nuts and dried fruits as filling or topping.
  • Split peas and rice are mixed with the meat.
  • The authentic meatballs are gigantic to allow for a filling. Their preparation takes a bit longer. We recommend this version for home chefs looking for a challenge.

Here are some suggestions to save preparation time:

  • Make the recipe when you have leftover rice.
  • Cook the rice and the lentils up to 3 days beforehand. Tip: Let it cook while you prepare a different dinner.
There are plenty of ways to make the recipe easier while keeping the incredible flavor. In the order easy to easiest:
  • Skip the filling, and make standard size meatballs.
  • The Breeze Way:
    Skip the split peas and rice.
    Just reduce the herbs to 1 tbsp chopped herbs and add 2 tbsp breadcrumbs or almond meal.
  • Make your standard meatball-tomato sauce recipe and season it to taste with the Persian spice blend.

If for any reason, your meatballs don’t hold the form or fall apart during cooking in the pot, you won’t loose any of the flavor. Just crumble them up to mix with the sauce and cook them shorter, about 15 minutes.

For any other questions, please send us an email [click on icon on the top left] or contact our support team [click on icon on the bottom right].

2
Aug, 2022
Indian Tandoori

Indian Tandoori

How to cook 34 authentic global recipes without tedious planning.
Indian Tandoori

Indian Tandoori

SpiceBreeze
Well-known Tandoori BBQ develops its flavor in a fragrant yogurt-marinade. The spice blend includes ajowan, an extraordinary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty. Dip the grilled goodness into a mint chutney from fresh herbs.
 
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

Protein

  • 1.25 lb chicken breast cut into 1-inch pieces

Fresh Produce

  • 3 cloves garlic grated
  • 1.5 inch ginger grated
  • 1 cup fresh mint leaves chopped
  • 1/2 cup fresh cilantro leaves chopped
  • 1 lemon for juice

Dairy

  • 2/3 cup yogurt plain

Packaged Goods/Staples

  • 12 skewers *)
  • salt
  • oil

Tandoori Culinary Spice Kit

  • [1] Paprika, cinnamon, cardamom, ajowan, turmeric, cloves, cumin, white pepper, coriander
  • [2] Chili flakes

Suggested Sides

  • 2 cups basmati rice cooked or steamed

Instructions
 

Marinade

  • In a BOWL, add yogurt, Tandoori [1] spices, 2/3 of the garlic and ginger, salt and Tandoori [2] spices to taste. Mix well.
  • Coat chicken with the marinade.
  • Cover and let marinate in the fridge for 2 to 24 hours.

Mint chutney

  • In a FOOD PROCESSOR, blend mint, cilantro, 1 tbsp lemon juice, 1/3 of the garlic and ginger, salt and Tandoori [2] spices to taste.
  • Add water as needed to create a thick sauce.
  • Cover and keep cool until serving.

Bake

  • Preheat OVEN to 425°F.
  • Thread chicken onto skewers.
  • Place skewers in a BAKING DISH lined with aluminum foil.
  • Roast in the OVEN for 20 to 30 minutes, until cooked through, turning midway.

Serve

  • Serve tandoori with rice or bread, the mint chutney, and optionally a fresh salad.
  • Enjoy!

Notes

*) If using wooden skewers, soak them first for 30 minutes in water.
▪ Substitute chicken with lamb loin, sirloin beef, veal, mushrooms, potatoes, and/ or boiled paneer or tofu.
▪ Substitute cilantro with parsley.
▪ Substitute rice with naan or chapati bread.
 
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
2
Aug, 2022
Maghrebi Chermoula Tagine

Maghrebi Chermoula Tagine

How to cook 34 authentic global recipes without tedious planning.
Maghrebi Chermoula Tagine

Maghrebi Chermoula Tagine

SpiceBreeze
Chermoula is an aromatic marinade from North Africa. It's popular in the Maghrebi countries from Tunisia to Morocco. With its base of fresh herbs it's similar to South American chimichurri. It's mainly used in slow cooked tagines with fish or chicken. Alternatively, try it as a seasoning on grilled meat, fish, or vegetables.
 
Share Print
hands-on time 30 minutes
Course Main Course
Cuisine Algerian, Libyan, Moroccan, Tunisian
Servings 3

Ingredients
  

Protein

  • 1.5 lbs fish filet * for instance: salmon, halibut, sea bass, or red snapper

Fresh Produce

  • 6 tbsp finely chopped herbs: cilantro and parsley 50:50 **
  • 1 clove garlic grated
  • 3 tbsp lemon juice

Packaged Goods/Staples

  • olive oil
  • salt & pepper

Chermoula Culinary Spice Kit

  • Paprika, cumin, garlic, tangerine peel

Optional

  • harissa chili paste or fresh chopped chilies

Suggested Sides

  • fresh bread
  • finely chopped tomatoes + cucumbers
  • carrot, potato, or couscous salad ****

Instructions
 

Prepare chermoula

  • Mix herbs, garlic, lemon juice, 3 tbsp oil, and Chermoula spices.
  • Optionally, add chilies to taste.

Marinate

  • Spread a thin layer of oil on the bottom of a BAKING DISH.
  • Place the fish * (skin-side down) in the BAKING DISH.
  • Season it with salt & pepper to taste.
  • Coat it evenly with chermoula.
  • Cover it with aluminum foil.
  • Let it marinate in the fridge for 30 minutes to 2 hours.

Bake

  • Preheat the OVEN to 300°F. ***
  • Bake the fish for 15-20 minutes (for the meat: 1-2 hours), until it's cooked through.

Easier alternative (instead of marinate and bake):

  • Season chermoula with salt & pepper to taste.
  • Spread it over grilled fish, meat, or vegetables.
  • Enjoy!

Notes

* Substitute with 2 lbs chicken legs or lamb chops.
** If necessary, substitute cilantro with parsley.
*** Optionally, add carrots and/or bell pepper slices on top of the fish or chicken.
**** Couscous salad
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
2
Dec, 2021
Georgian Chashushuli

Georgian Chashushuli

How to cook 34 authentic global recipes without tedious planning.
Georgian Chashushuli

Georgian Chashushuli

SpiceBreeze
Chashushuli, or ‘stewed’ in Georgian, is a satisfyingly rich meat and tomato stew resembling European goulash. Combining veal, beef, chicken, or pork with tomatoes, onions, garlic, and a generous seasoning of herbs and spices to simmer in broth or water renders an intense, flavorful, and aromatic dish – ideal for chilly evenings. It is important to first fry the meat before adding to and stewing with the other ingredients; alternatively, substitute meat for mushrooms for a vegetarian version. Soak up the stew with a side of fresh-baked bread of your choice!
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine Georgian
Servings 3

Ingredients
  

Protein

  • 1.25 lbs veal, beef, or lamb stew

Fresh Produce

  • 2 medium onions finely chopped
  • 2 medium tomatoes chopped
  • 2 cloves garlic grated
  • 1 cup chopped cilantro and/or parsley

Diary

  • butter

Packaged Goods/Staples

  • 1 cup broth
  • salt

Chashushuli Culinary Spice Kit

  • Garlic, coriander, methi, paprika, caraway, chili, black pepper, summer savory

Suggested Sides

  • fresh bread or Georgian khachapuri [see notes]
  • cucumber salad
  • coleslaw with grilled corn kernels and sliced radishes with a dressing to taste*)
  • roasted eggplant cubes with farro or quinoa

Instructions
 

  • In a large POT, or SAUTE PAN, heat 2 tbsp butter over high heat, careful not to burn it.
  • Add meat in one layer. If necessary, work in two batches for this first step.
  • Fry the meat until all sides have turned brown. Stir frequently.
  • Add onions, tomatoes, 1/2 cup broth, garlic, Chashushuli spices, 3/4 cup of fresh herbs, and salt to taste.
  • Cover and cook over low-medium heat until the meat is tender. Stir occasionally. Add more broth if necessary.

Serve

  • Garnish with remaining herbs.
  • Serve with fresh bread and your preferred sides.
  • Enjoy!

Notes

  • Substitute meat with chicken thighs or tenders, cut into bite size pieces, or with quartered button mushrooms.
*) Dressing: start with 1 tbsp lemon juice, 1 tbsp apple cider vinegar, 1 tsp mustard, and 1 tbsp olive oil
 
Bread option: Khachapuri recipe.

Georgian Dishes

Georgian chakhokhbili
Georgian lobio
Georgian chashushuli
Georgian ajapsandali
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
30
Nov, 2021
Polish Barszcz Wigilijny

Polish Barszcz Wigilijny

How to cook 34 authentic global recipes without tedious planning.
Polish Barszcz Wigilijny

Polish Barszcz Wigilijny

SpiceBreeze
This Christmas Eve, you are invited to the first course of a traditional Polish supper with this clear borscht soup. The soup is made from beetroots and mushrooms. Traditionally, it is poured over homemade mushroom dumplings, but you can choose your favorite tortellini instead. If you prefer a complete dinner meal, keep the vegetables in the soup. To make the flavor experience complete, serve the soup with fresh herbs, a dollop of sour cream, and a slice of dark rye bread.
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine Polish
Servings 3

Ingredients
  

Protein

  • 9 oz tortellini mushroom or meat

Fresh Produce

  • 1 lemon
  • fresh chives dill, or sprouts (optional for garnish)

Dairy

  • sour cream optional

Packaged Goods/Staples

  • 1 jar pickled beetroots 16 oz, sliced
  • 32 oz vegetable broth
  • 0.5 oz dried mushrooms sliced
  • 0.25 cup vinegar apple cider or wine
  • salt

Barszcz Culinary Spice Kit

  • Allspice, garlic, black pepper, marjoram, cinnamon, star anise, cloves

Suggested Sides

  • dark rye bread or baguette

Instructions
 

Prepare

  • In a BOWL, strain the liquid from the beetroot jar. Set aside for later.

Soup

  • In a large POT, bring broth to a boil.
  • Turn heat off. Stir in mushrooms.
  • Let mushrooms rest for 30 minutes.
  • Bring broth to a boil again.
  • Add the beetroots, Barszcz spices, and salt to taste. Cook for 10 minutes.
  • Add the reserved beetroot liquid.
  • Add up to 1 tbsp lemon juice and 1/8 cup vinegar to taste.
  • Cook for 5 minutes.
  • Drain soup through a fine-mesh SIEVE.

Tortellini

  • Cook tortellini according to package instructions.

Serve

  • Place tortellini on soup plates and then fill plates with the soup.
  • Optionally, add a dollop of sour cream. Serve with bread and garnish with fresh herbs or sprouts.
  • Enjoy!

Notes

  • Substitute dried mushrooms with 3 oz fresh mushrooms. Skip steps 2-4 and add fresh mushrooms with the beetroots in step 5.
Variant 1
Skip step 9 and leave the vegetables in the soup.
Variant 2
Skip step 9 and puree the vegetables in the soup with a hand blender.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
 

Polish Barszcz Wigilijny

Polish Barszcz Wigilijny

This Christmas Eve, you are invited to the first course of a traditional Polish supper with this clear borscht soup. The soup is made from beetroots and mushrooms. Traditionally, it is poured over homemade mushroom dumplings, but you can choose your favorite tortellini instead. If you prefer a complete dinner meal, keep the vegetables in the soup. To make the flavor experience complete, serve the soup with fresh herbs, a dollop of sour cream, and a slice of dark rye bread.

Protein

  • 9 oz tortellini (mushroom or meat)

Fresh Produce

  • 1 lemon
  • fresh chives (dill, or sprouts (optional for garnish))

Dairy

  • sour cream (optional)

Packaged Goods/Staples

  • 1 jar pickled beetroots (16 oz, sliced)
  • 32 oz vegetable broth
  • 0.5 oz dried mushrooms (sliced)
  • 0.25 cup vinegar (apple cider or wine)
  • salt

Barszcz Culinary Spice Kit

  • Allspice (garlic, black pepper, marjoram, cinnamon, star anise, cloves)

Suggested Sides

  • dark rye bread or baguette

Prepare

  1. In a BOWL, strain the liquid from the beetroot jar. Set aside for later.

Soup

  1. In a large POT, bring broth to a boil.
  2. Turn heat off. Stir in mushrooms.
  3. Let mushrooms rest for 30 minutes.
  4. Bring broth to a boil again.
  5. Add the beetroots, Barszcz spices, and salt to taste. Cook for 10 minutes.
  6. Add the reserved beetroot liquid.
  7. Add up to 1 tbsp lemon juice and 1/8 cup vinegar to taste.
  8. Cook for 5 minutes.
  9. Drain soup through a fine-mesh SIEVE.

Tortellini

  1. Cook tortellini according to package instructions.

Serve

  1. Place tortellini on soup plates and then fill plates with the soup.
  2. Optionally, add a dollop of sour cream. Serve with bread and garnish with fresh herbs or sprouts.
  3. Enjoy!
  • Substitute dried mushrooms with 3 oz fresh mushrooms. Skip steps 2-4 and add fresh mushrooms with the beetroots in step 5.

Variant 1

Skip step 9 and leave the vegetables in the soup.

Variant 2

Skip step 9 and puree the vegetables in the soup with a hand blender.

Main Course
Polish
allspice, cinnamon, cloves, marjoram, star anise

@ COPYRIGHT 2016-2024 SpiceBreeze - LUMIAD Inc.