Category Archives: Fall

25
Sep, 2019
Martinican Colombo de Poulet

Martinican Colombo de Poulet

How to cook 34 authentic global recipes without tedious planning.
Martinican Colombo de Poulet

Martinican Colombo de Poulet

SpiceBreeze
Colombo de Poulet is a popular dish in the eastern Caribbean Sea. The key ingredient is the spice bend Colombo powder (Poudre de Colombo) with brown mustard and white rice. You can find the seasoning at any market on the islands of Martinique and Guadeloupe. It's named after the capital of its origin, Sri Lanka.
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hands-on time 30 minutes
Course Main Course
Cuisine Martinican
Servings 3

Ingredients
  

Protein

  • 1.5 lbs chicken legs

Fresh Produce

  • 1 acorn squash
  • 1 sweet potato
  • 1 lemon for juice
  • 1 onion finely chopped
  • 1 inch ginger grated

Packaged Goods/Staples

  • salt & pepper
  • oil
  • 3 cups chicken broth
  • 1 tbsp starch corn or potato

Colombo Culinary Spice Kit

  • Pouch [1] Anise seeds, cumin seeds, coriander seeds, brown mustard seeds
  • Pouch [2] Turmeric, cumin, coriander, fenugreek, brown mustard, black pepper, cloves, white rice

Optional

  • chili peppers sliced

Suggested Sides

  • cooked rice
  • plantain sliced, fried
  • cooked kidney beans
  • Caribbean rice & beans recipe

Instructions
 

Prepare

  • Cut vegetables into bite-size pieces.

Marinate

  • Season the chicken legs with salt & pepper to taste, 2 tbsp lemon juice, and 2 tbsp oil.
  • Let them rest for 30 minutes.

Fry

  • In a PAN, heat 2 tbsp oil over low-medium heat.
  • Fry Colombo [1] spices about 1 minute until fragrant.
  • Scoop the spices out. Set them aside.
  • Fry the onions until they turn translucent.
  • Add the ginger and chicken legs. Reserve the remaining marinade for later.
  • Fry the chicken legs on all sides until they turn light brown, turning frequently.

Cook

  • Add the chicken broth, the remaining marinade, Colombo [2] spices, and salt to taste.
  • Return the fried spices.
  • Optionally, add chili peppers.
  • Cover, bring to a boil, and let cook over medium-low heat for 20 minutes.
  • Add the vegetables and continue to cook for approximately 10 minutes until all ingredients are cooked.
  • In a CUP, dissolve 1 tbsp starch in 2 tbsp cold water.
  • Stir the slurry into the sauce until the sauce thickens.

Serve

  • Serve the chicken with sauce and rice.
  • Optionally, add beans and fried plantain.
  • Enjoy!

Notes

  • Substitute the chicken with fish fillets (e.g. cod, halibut, haddock, pollack, bass) or shrimp and adjust the cooking time.
  • Substitute the vegetables with zucchini, potatoes, eggplant, or any pumpkin. Make sure to have two different kinds.
  • Add Caribbean Rice and Beans as a side.
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Marceline Reid-Jaques
Marceline Reid-Jaques
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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!

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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.
27
Nov, 2018
Cambodian Rice Noodle Salad

Cambodian Neorm Masour

Cambodian Rice Noodle Salad - long

Cambodian Neorm Masour

In this light salad, noodles are paired with healthy raw vegetables in a tangy lemon sauce. It’s seasoned with Kampot pepper, which has a floral note and is considered the finest pepper in the world.

Kampot Pepper

Grown in the mineral-rich mountains of the Kampot region, the taste of black Kampot pepper unveils hints of flower, eucalyptus, and mint. “It’s got a floral dimension that’s really something special,” said Anthony Bourdain.

Variations
  • Substitute some of the cabbage with finely sliced
    shallots, bell pepper, or shredded carrots. 
  • Substitute meat with shrimp or cold cut meat, or mix.
The Neorm Masour Culinary Spice Kit includes the following spices:

Kampot Pepper

Discover New Flavors Every Month
Kampot Pepper
Kampot Pepper
Cambodian Rice Noodle Salad

Cambodian Neorm Masour​

SpiceBreeze
In this light salad, noodles are paired with healthy raw vegetables in a tangy lemon sauce. It's seasoned with Kampot pepper, which has a floral note and is considered the finest pepper in the world. Grown in the mineral-rich mountains of the Kampot region, the taste of black Kampot pepper unveils hints of flower, eucalyptus, and mint. “It’s got a floral dimension that’s really something special,” said Anthony Bourdain.
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hands-on tim 30 minutes
Course Main Course
Cuisine Cambodian
Servings 3

Ingredients
  

Protein

  • 2 cups cooked meat * shredded or finely sliced

Fresh Produce

  • 2-3 lime or lemon for juice
  • 2 cloves garlic grated
  • 3 cups green cabbage finely sliced **
  • 2 cups red cabbage finely sliced **
  • 2 green onions sliced
  • 1/2 cup mint or Thai basil sliced
  • 1-2 fresh red chilies

Packaged Goods/Staples

  • Dressing 1: fish sauce
  • Dressing 2: anchovy paste and soy sauce
  • 4 oz rice or glass noodles cooked
  • 1/2 cup roasted peanuts chopped
  • sugar ***
  • salt

Neorm Masur Culinary Spice Kit

  • Kampot peppercorns

Instructions
 

Salad dressing # 1

  • In a small BOWL, mix 4 tbsp lime juice, garlic, 2.5 tbsp fish sauce, and 3 tbsp sugar.

Salad dressing # 2

  • In a small BOWL, mix 6 tbsp lime juice, garlic, 2 tbsp anchovy paste, 1 tbsp soy sauce, and 2 tbsp sugar.

Kampot pepper sauce

  • Take the Kampot peppercorns out of the Neorm Masour spice pouch and grind them.
  • In a small BOWL, mix 1 cup of water,
  • 4 tbsp lime juice, the ground Kampot
  • pepper, and a dash of sugar and salt.

Salad

  • In a large BOWL, add the salad dressing # 1 or 2, meat, cabbage, mint or basil leaves, noodles, and salt to taste.
  • Toss to combine. Top with green onions, chilies (opt.), and peanuts.

Serve

  • Drizzle plated salad with Kampot pepper sauce to taste.
  • Enjoy!

Notes

* For instance, grilled or cooked chicken, grilled steak, or substitute with shrimp and/or cold cut.
** Substitute some of the cabbage with finely sliced shallots, bell pepper, or shredded carrots.
*** We suggest to try brown or palm sugar.
25
Nov, 2018
South African Bobotie

South African Bobotie

Thanksgiving Casseroles: South African Bobotie

South African Bobotie

The origin of this popular South African is unknown. Bobotie was most likely influenced by the Malaysian and Dutch cuisine. This creamy meat pie balances a sweet-sour-spicy flavor.

Seasoned with Mango

The spice blend contains dried mango called amchoor. 

Don’t miss the apricot-ginger chutney (see the recipe below).

Apricot Ginger Chutney

Shopping list

1 cup dried apricots, chopped
1 onion, chopped
1 inch ginger, finely chopped or grated
1/4 cup white vinegar
oil, salt
Optional: sugar to taste

Directions

In a small POT, heat 1 tbsp oil.

Fry 1 onion on medium heat until golden. 

Add apricots, ginger, 1/4 cup vinegar, 1 cup water, sugar + salt to taste.

Cover and cook over low heat for 30-60 min.

South African Bobotie
The Bobotie Culinary Spice Kit includes the following spices:

[1] Amchoor, coriander, onion, chili, cumin, turmeric, garlic, curry leaves, fenugreek, cilantro leaves, ginger, yellow mustard, cinnamon, cardamom, black pepper

[2] Lemon verbena, nutmeg, turmeric

Discover New Flavors Every Month
Variations

  • Substitute meat with lentils (see tips).

  • Substitute almonds with other nuts.

  • Add 1/4 cup chopped almonds and/ or 1 oz raisins to the meat or rice.

  • Press 3-4 fresh or dried leaves (bay, curry, or basil) into the topping before baking or add later as garnish.

Vegetarian Bobotie with Lentils

Substitute the meat with 2.5 cups of cooked regular brown lentils.

  • Add the Bobotie [1] spices to the golden onions. Stir-fry for a minute.
  • Add the lentils and 1/2 cup of hot water. Mix well. Cook for 5 minutes.
  • Continue with the original instructions.

You have two options for the lentils:

  • The fastest way is to use cooked lentils from a can. 
  • Alternatively, you can use 1.5 cups of dry lentils. Rinse the lentils well. In a POT, add lentils and 5 cups of vegetable broth. Bring to a boil. Reduce heat and cook over medium-low heat for about 30 minutes until the lentils are cooked. Stir occasionally.
South African Bobotie
South African Bobotie

South African Bobotie

SpiceBreeze
Bobotie is a popular South African dish. It was most likely influenced by the Malaysian and Dutch cuisine. The creamy meatloaf balances a sweet-sour-spicy flavor. Optionally, you can make it as a stir-fry in a pan. The spice blend contains dried mango called amchoor. Don't miss the apricot-ginger chutney.
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Hands-on Time 30 minutes
Course Main Course
Cuisine South African
Servings 3

Ingredients
  

Shopping list

  • 1.5 lbs ground lamb or beef or mixed
  • 1/2 cup ground almonds
  • 2 medium onions chopped
  • 3 large eggs
  • 3/4 cup milk
  • 1/4 cup lime or lemon juice
  • 1 tbsp white vinegar
  • 2-5 tsp sugar
  • butter & oil
  • salt & pepper

Suggested Sides

  • Cooked rice, opt. colored with turmeric 
  • Apricot-ginger-chutney (recipe in the blog) 
  • Salad of your choice 
  • Steamed root vegetables 

Culinary Spice Kit

  • Pouch [1] Amchoor, coriander, onion, chili, cumin, turmeric, garlic, curry leaves, fenugreek, cilantro leaves, ginger, yellow mustard, cinnamon, cardamom, black pepper
  • Pouch [2] Lemon verbena, nutmeg. turmeric

Instructions
 

Meat

  • In a PAN, heat 2 tbsp butter.
  • Fry onions over medium-low heat until golden.
  • Add meat, salt to taste, and Bobotie [1] spices.
  • Stir-fry meat until it is crumbled and cooked.
  • In a BOWL, whisk 1 egg and mix it with a 1/4 cup of milk.
  • Add this egg-milk, sugar, and almonds to the meat. Mix well.
  • Stir in vinegar and lime juice. Adjust salt.
  • Fill into a non-sticking greased BAKING DISH (8 x 8).

Finishing

  • Preheat the OVEN to 350°F.
  • In a BOWL, whisk 2 eggs.
  • Mix it with 1/2 cup of milk, salt to taste, and Bobotie [2] spices.
  • Pour mixture over the meat.
  • Bake in the OVEN for 30-40 minutes until the topping is no longer liquid and turned slightly brown.

Serve

  • Serve bobotie with rice, and optional chutney and/ or vegetables or salad of your choice.
  • Enjoy!

Notes

▪ Substitute meat with lentils (tips in the blog).
▪ Substitute almonds with other nuts.
▪ Add 1/4 cup chopped almonds and/ or 1 oz raisins to the meat or rice.
▪ Press 3-4 fresh or dried leaves (bay, curry, or basil) into the topping before baking or add later as garnish.
19
Nov, 2018
Chilean Pastel de Choclo

Chilean Pastel de Choclo

How to cook 34 authentic global recipes without tedious planning.

Chilean Pastel de Choclo

Pastel de choclo, a beloved dish cherished across South America, presents a delectable blend of flavors and textures. At its heart lies ‘pino,’ a savory amalgamation of ground meat sautéed with aromatic South American spices and onions. The golden corn, expertly infused with the vibrant essence of fresh basil leaves, undergoes a tantalizing caramelization in the oven.

While traditional iterations feature tantalizing inclusions such as olives, boiled eggs, and succulent cooked chicken, we embrace the spirit of simplicity. Feel free to forgo these fillings, crafting a delightful vegetarian rendition that’s every bit as scrumptios.

Elevate Your Pies and Casseroles with Corn Paste Delight

When we enter the season of fall and Thanksgiving, there’s no better time to savor the rich flavors of corn in a whole new way. We’re excited to introduce you to a unique and delicious culinary experience that will elevate your autumn feasts. Discover how to create a delectable corn-based paste using corn, milk, and fresh basil leaves, and make it a standout addition to your holiday menu.

How to Make it

pastel de choclo step 1
  1. Prepare a Corn-Basil Paste: Start by blending fresh corn kernels, milk, and fragrant basil leaves until you achieve a smooth, creamy paste.
butter in pot

2. Cook to Perfection: Heat a skillet, add a generous knob of butter, and gently cook your corn-based paste until it reaches a luscious, golden consistency. The aroma alone will have your taste buds dancing!

How to Use it

Savory Pie or Casserole: Use your corn-based paste as a delectable top layer on your savory pie filling or casserole. It’s the perfect way to infuse a burst of flavor into your favorite autumn dishes.

A Touch of Sweetness: If you have a sweet tooth, try spreading a thin layer of sugar on top of your corn-based paste before baking. This transforms it into a harmonious blend of sweet and savory that will leave your guests craving more.

Enhance the 'Pino' Filling with Creative Variations

chopped veggies

Opt for a Veggie Twist: Replace some or all of the ground meat with finely chopped vegetables like root vegetables, eggplants, zucchini, or mushrooms. This not only adds a burst of color but also a healthy, savory dimension to your filling.

black and green olives

Olive Swap: Ditch the black olives and switch them for the briny goodness of green olives. Their unique flavor will infuse a delightful contrast into your dish.

shredded carrots

Carrot Elegance: Elevate your filling by introducing thinly sliced carrots to the ground meat. These vibrant orange specks will not only bring a hint of sweetness but also a beautiful crunch.

shredded chicken

Double Layers of Delight: Enhance your ‘Pino’ even further by adding a layer of cooked, boneless, and skinless shredded chicken on top of the ground meat. This addition adds an extra layer of richness and protein to your dish.

Chilean Pastel de Choclo

Chilean Pastel de Choclo

SpiceBreeze
Pastel de choclo is a corn casserole that is popular throughout South America. The main layer is ‘pino’, ground meat fried with onions and typical South American spices. The corn is blended with fresh basil leaves and caramelized in the oven. Traditional fillings are olives and boiled eggs, and sometimes cooked chicken. As always, we kept it simple, and you can skip a layer or make it vegetarian. 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Chilean
Servings 3

Ingredients
  

Corn Paste Topping

  • 2 lb corn kernels
  • 8 large leaves fresh basil
  • milk
  • 1 tbsp butter
  • salt

Pino Filling - Cooking

  • oil
  • 1 large onion chopped
  • 1 lb ground beef or poultry or mixed

Pino Filling - Assemble & Finish

  • 1 cup black olives pitted
  • 2 hard-boiled eggs sliced
  • raisins optional
  • sugar

Pastel de Choclo Culinary Spice Kit

  • Aji panca, cumin

Suggested Sides

  • fresh side salad

Instructions
 

Corn Paste Topping

  • In a FOOD PROCESSOR, mix corn and basil with a little milk into a creamy paste.
  • In a POT, cook the corn paste with butter and salt to taste over low heat for about 20 minutes until it thickens. Stir frequently.

Pino Filling - Cook

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry onions until they turn translucent.
  • Add meat, Pastel de Choclo spices, and salt to taste.
  • Stir-fry meat until it’s crumbled and cooked. Set aside.

Pino Filling - Assemble & Finish

  • Coat a BAKING DISH with oil.
  • Fill it in layers, starting with the meat, add eggs, olives, and optional raisins.
  • Finish with a thick layer of the corn paste.
  • Sprinkle the top thinly with sugar.

Bake

  • Preheat OVEN to 350°F.
  • Bake the pastel de choclo in the OVEN until the sugar turns brown.

Serve

  • Serve the pastel de choclo with a fresh salad of your choice (optional).
  • Enjoy!

Notes

▪ Substitute ground meat (all or partly) with chopped vegetables, for instance, root vegetables, eggplants, zucchini, or mushrooms, or with cooked shredded chicken or beef. 
▪ Substitute black olives with green olives.
▪ Add a small carrot (thinly sliced) to the ground meat.
▪ Add shredded chicken as the second layer, on top of the ground meat.
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
Thanksgiving Casseroles: Chilean Pastel de Choclo
Get it Now. Limited Time!

Chilean Pastel de Choclo

Pastel de choclo is a corn casserole that is popular throughout South America. The main layer is ‘pino’, ground meat fried with onions and typical South American spices.

Corn Blended with Basil

The corn is blended with fresh basil leaves and caramelized in the oven. Traditional fillings are olives and boiled eggs, and some cooked chicken. As always, we kept it simple, and you can skip all fillings or make it vegetarian.

Variations
  • Substitute ground meat (all or partly) with chopped vegetables, e. g. eggplants, zucchini, or mushrooms.
  • Substitute black olives with green olives.
  • Add a small carrot (thinly sliced) to the ground meat.
  • Add cooked chicken (bone- and skinless, shredded) as the second layer, on top of the ground meat.
The Pastel de Choclo Culinary Spice Kit includes the following spices:

Aji panca, cumin

basil
basil
Discover New Flavors Every Month

More Recipes from South America

Venezuelan Pabellón Criollo
Venezuelan Pabellón Criollo
Yucatán Pollo Pibil
Yucatán Pollo Pibil
Ecuadorian Fanesca Soup
Ecuadorian Fanesca
Bolivian Quinoa Salad
Bolivian Quinoa Salad
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.
 

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