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1
May, 2023
Cajun Blackened Fish

Cajun Blackened Fish

How to cook 34 authentic global recipes without tedious planning.
Cajun Blackened Fish

Cajun Blackened Fish

SpiceBreeze
Our new Cajun blend is tailored to prepare a blackened fish or poultry. Blackening seals the juice in the fish or meat in the seasoning crust. Use an outside grill to avoid a kitchen filled with smoke. However, blackening is not required to make a delicious dinner with this Cajun blend. Traditional frying works great as well.
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hands-on time 30 minutes
Course Main Course
Cuisine Cajun
Servings 3

Ingredients
  

Protein

  • 1 lb fish filet salmon, halibut, sea bass, catfish, or haddock

Fresh Produce

  • 3 cloves garlic thinly sliced
  • 1 lemon quartered

Dairy

  • 1 tbsp parmesan cheese grated
  • butter

Packaged Goods/Staples

  • olive oil
  • vegetable oil
  • salt & pepper

Blackened Culinary Spice Kit

  • Paprika, garlic, yellow mustard, onions, black peppercorns, oregano, cumin, cayenne, thyme, bay leaves, celery seeds

Suggested Sides

  • â–ª green asparagus or endives steamed
  • â–ª coleslaw or green lettuce salad
  • â–ª pearl couscous, orzo pasta, or rice
  • â–ª sweet potatoes cooked or baked

Instructions
 

Asparagus

  • In a POT, heat  1 tbsp olive oil over medium heat.
  • Add 1 tbsp butter, garlic, and asparagus.
  • Season with salt & pepper to taste.
  • Cook over low heat for about 5 minutes. Flip the asparagus occasionally.
  • Scoop the asparagus out and keep it warm.

Sauce

  • In the same POT, careful of splatters, add 1 cup of water, parmesan, and salt & pepper to taste.
  • Mix well and bring to a boil.
  • Turn off. Keep warm.

Fish

  • Season fish with Blackened spices and salt to taste.
  • In a PAN, heat 1 tsp vegetable oil (not olive oil!) to smoking hot.
  • Stir in 2 tbsp of butter. Add fish.
  • Flip the fish when one side is blackened.
  • Lower the heat if the fish needs more time to cook through.
  • Serve the fish with lemon, asparagus with sauce, and your selected additional side/s.
  • Enjoy!

Notes

â–ª Alternatively, fry the fish over medium heat.
â–ª Substitute the fish with chicken breast pounded down to 0.5-inch thickness.
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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!

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30
Apr, 2023
Turkish Lahmacun

Turkish Lahmacun

Turkish Lahmacun
Turkish Lahmacun

Turkish
Lahmacun

Turkish Pizza in a Pan
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. Our recipe is an equivalent shortcut baked on store-bought tortilla.
Lahmacun Spice Blend

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

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Turkish Lahmacun

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Turkish Lahmacun

SpiceBreeze
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.
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Hands-on time 30 minutes
Course Main Course
Cuisine Turkish
Servings 3 servings

Ingredients
  

Protein

  • 1 lb lamb or beef [1] ground

Fresh Produce

  • 1 large onion
  • 2 cloves garlic optional
  • 1 bunch parsley [2]
  • 1 1/2 bell pepper 1/2 green, 1 red [3]
  • 1-2 lemons for juice

Packaged Goods/Staples

  • 2-4 tbsp tomato paste unflavored
  • 1/4 cup olive oil
  • salt & pepper
  • 12 (gluten-free) tortilla wraps [4] 8-inch

Suggested Toppings [5]

  • 1 lettuce of your choice chopped
  • 1-2 tomatoes sliced
  • 1 large onion halved & thinly sliced
  • 1 cup (vegan: cashew) yogurt plain

Lahmacun Culinary Spice Kit

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

Instructions
 

Seasoning Paste Step 1 - Option 1: Blend Fresh Produce with Food Processor

  • Ingredients needed in this step: onions, cloves garlic, parsley, bell pepper
  • 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.

Seasoning Paste Step 1 - Option 2: Chop Fresh Produce without Food Processor

  • Ingredients needed in this step: onions, garlic, parsley, bell pepper
  • Grate onion and garlic, and finely chop parsley and bell peppers.

Seasoning Paste Step 2 - Mix with Remaining Ingredients

  • Ingredients needed in this step: seasoning paste from step 1, oil, tomato paste, spices
  • In a BOWL, add seasoning paste from step 1.
  • Stir in 1/4 cup olive oil and 2 tbsp tomato paste.
  • Add Lahmacun spices, salt (1.5 tsp recommended), and black pepper to taste. Mix well.
  • Add meat and knead well.

Resting Time

  • Let the meat mixture rest for 15 minutes.
  • If the liquid is not full absorbed, add more tomato paste.

Spread Meat Mixture onto Tortilla

  • On each tortilla, distribute about 2 tbsp of the meat mixture thinly up to the very edges.

Bake Option 1: in PAN (without oil)

  • Bake in a medium hot PAN (without oil) until the meat topping is cooked.
  • Repeat until all lahmacuns are prepared.

Bake Option 2: in OVEN - Preheat to 325°F

  • Bake in the OVEN (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 toppings of your choice.
  • Roll up and enjoy!

Notes

[1] Substitute lamb with any other ground meat.
Substitute meat with 2 cups of cooked lentils or bulgur.
[2] Optionally, substitute or mix with fresh cilantro.
[3] Optionally, substitute with bell pepper in a different color, for instance, orange, yellow.
[4] A thin pizza crust is more authentic if it's available.
[5] More topping options:  thinly sliced red or green cabbage, rucola, ranch dressing, flat parsley
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29
Apr, 2023
Yucatán Pollo Pibil

Yucatán Pollo Pibil (fast-fried)

How to cook 34 authentic global recipes without tedious planning.
Yucatán Pollo Pibil

Yucatán Pollo Pibil (fast-fried)

SpiceBreeze
Pibil was a method to prevent meat from spoiling. It dates back to the time of the Maya civilization in Yucatán. The mild yet earthy, slightly bitter achiote, aka annatto, matches perfectly with the sour orange-vinegar-juice in the seasoning called ‘recardo rojo’. If you have the time, we recommend the authentic slow-cooked version and the addition of salsa bandera.
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Hands-on time 30 minutes
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

  • 1 lb chicken breast thinly sliced
  • 2 large tomatoes halved, sliced
  • 12 tortillas corn recommended
  • 2 large red onions halved, finely sliced
  • 8 cloves garlic grated
  • 0.5 cup orange juice
  • 2 tbsp white vinegar
  • 1 lemon optionally, cut into wedges
  • oil
  • salt

Pollo Pibil Culinary Spice Kit

  • [1] Annatto cumin, allspice, oregano, turmeric, cloves
  • [2] Smoked paprika

Optional for Appetizer Dip ’Ha Sikil Pak’

  • 1/3 cup pumpkin seeds white if possible
  • 1 large tomato roughly cut
  • 1 tbsp onion chopped
  • 2 tbsp cilantro finely chopped
  • 8 oz tortilla chips or jicama sticks

Instructions
 

Marinade

  • In a BOWL, mix chicken, 1 tbsp vinegar, orange juice, Pibil [1] spices, garlic, and salt to taste.
  • Cover and keep in the fridge for 2-24 hours.

Pickled Onions

  • In a CUP, mix 1/2 cup of water, 1 tbsp vinegar, half of the onions, and a dash of salt.
  • Cover and keep in the fridge for 2-24 hours.

Cook

  • In a PAN, heat 2 tbsp oil over high heat.
  • Add chicken without the marinade.
  • Fry the chicken until all pieces turn brown.
  • Take it out and set aside.
  • In the same PAN, add the marinade, tomatoes, the remaining onions, and salt to taste.
  • Mix well. Cover. Cook over low heat for 10 minutes.
  • Return the meat to reheat.

Optional Appetizer Dip ’Ha Sikil Pak’

  • In a BLENDER, grind pumpkin seeds, then blend with 1/4 cup of water, onions, tomato, and Pibil [2] spices.
  • Transfer to a BOWL.
  • Mix in cilantro and salt to taste.

Serve

  • Serve appetizer with tortilla chips or jicama, then chicken with tortillas, pickled onions, and optionally, salsa bandera and lemon juice.
  • Enjoy!

Notes

  • Substitute chicken with pork tenderloin, beef sirloin, sliced squash, or beans (pinto or black).
  • Add fresh Habanero chili to the pickled onions.
  • Find the recipes for the authentic slow-cooked version and salsa bandera here.
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4 Google reviews
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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!

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28
Apr, 2023
Persian Kuku Kadoo

Persian Kuku Kadoo

How to cook 34 authentic global recipes without tedious planning.
Persian Kuku Kadoo

Persian Kuku Kadoo

SpiceBreeze
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.
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hands-on time 30 minutes
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 Ingredients

  • 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.
 
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
29
Mar, 2023
Vietnamese Bánh Xèo

Vietnamese Bánh Xèo

Vietnamese
Bánh Xèo

A Magic Combination of Flavors and Textures

Bánh xèo is a delicious Vietnamese dish that can be described as a crispy rice flour crepe filled with savory ingredients such as shrimp, pork, and bean sprouts.

Bánh xèo is traditionally served with fresh herbs, lettuce leaves, and a dipping sauce made from fish sauce, lime juice, sugar, and chili. Our spice blend lets you skip the fish sauce. 

Bánh Xèo Spice Blend
[1] Turmeric, chives, fenugreek
[2] Shiitake powder, chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white peppercorn, cinnamon, lemon oil
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Vietnamese Bánh Xèo

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Tips & Tricks

  • The texture of bánh xèo is supposed to be crisp on one side and soft on the other side. If you are not up to this experience, you can have it crisp on both sides by frying the crêpe on the other side as well. Before you decide, fry one tbsp of the batter to see how it turns out and how you like it.
  • The crepe turns out best with plain standard rice flour. All-purpose flour is a great substitute and better than missing the experience altogether.
  • Pork belly and shrimp is the authentic choice. Other fillings became popular as well, for instance, finely shredded carrots, zucchini, or cabbage. Add protein with thinly sliced firm tofu or tempeh.
  • Bánh xèo is traditionally served with a variety of fresh herbs that are used to wrap the crepes and add flavor and texture to each bite. Vietnamese mint, Thai basil, and cilantro are most common. Substitute with a selection of fresh parsley, chives, basil, and thyme.
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Vietnamese Bánh Xèo

Vietnamese Bánh Xèo

SpiceBreeze
Bánh Xèo is a delicious Vietnamese crispy crepe seasoned with turmeric and filled with savory ingredients. Bánh Xèo is best served with fresh herbs, lettuce leaves, and a sour-sweet-salty-spicy dipping sauce. Our recipe includes a mild dipping seasoning that lets you skip the fish sauce. The combination of flavors and textures creates a mouthwatering and satisfying meal that is a must-try for anyone who loves Vietnamese cuisine
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Course Main Course
Cuisine Vietnamese
Servings 3

Ingredients
  

Batter

  • 1 cup rice flour *1
  • 4 tsp starch (corn starch or arrowroot)

Dipping Sauce (Nước chấm)

  • 1/4 cup lime or lemon juice
  • 1 tbsp soy sauce or tamari *2
  • 1/8 cup sugar *2

Filling *(3)

  • 1 cup pork belly or bacon *4 thinly sliced
  • 1 cup shrimp *4 peeled, deveined
  • 1 small onion thinly sliced
  • 3 cups mung bean sprouts *5
  • 6 cups lettuce leaves & fresh herbs *6

Others

  • oil *7
  • salt & pepper

Bánh Xèo Culinary Spice Kit

  • Pouch [1] Turmeric, chives, fenugreek
  • Pouch [2] Shiitake powder, chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white peppercorn, cinnamon, lemon oil

Instructions
 

Dipping Sauce (Nước chấm)

  • In a BOWL *8, add lime juice, soy sauce, and 1/2 cup of water. Add Bánh Xèo [2] spices and sugar. Stir until dissolved. Set aside for later.

Batter

  • In a BOWL *8, mix flour, starch, Bánh Xèo [1] spices, and 1/2 tsp salt.
  • Add 2 cups of water. Mix well.
  • Let it rest for 15 minutes.

Frying Step 1 *(9)

  • In a 9-inch PAN, heat 1 tbsp oil over high heat.
  • Add pork, shrimp, and onions. Season with salt & pepper to taste. Fry for 3 minutes. *10
  • Divide into 3 parts. Take 2 parts out. Set aside.

Frying Step 2

  • Add 1 tsp oil. Reheat PAN to sizzling.
  • Give the batter a stir. Quickly, spread 1/2 cup of the batter over the remaining filling in the PAN and twirl to cover the bottom with a thin layer of batter. Cook 1 minute over high heat.
  • Turn heat to medium. Spread 1/2 cup of the sprouts on the crepe and sprinkle with salt to taste.
  • Cover. Cook for 3 to 5 minutes until the edges of the crepe turn golden crisp.
  • Fold the crepe in half. Transfer it to the OVEN to keep it warm.

Frying Step 3

  • Return second part of the filling from Step 1 to the PAN.
  • Continue with repeating Step 2.

Frying Step 4

  • Return third part of the filling from Step 1 to the PAN.
  • Continue with repeating Step 2.

Serve

  • Serve each crepe on a bed of lettuce leaves and fresh herbs. Add the remaining sprouts.
  • and dipping sauce.
  • Enjoy!

Notes

(1) Use standard plain rice flour, not the glutinous one that is used for mochi.
Substitute rice flour with all-purpose flour, if necessary, though rice flour makes the crepe more crisp.
(2) Optionally, increase up to double the amount.
Substitute soy sauce with tamari, coconut or liquid aminos, or with Worcestershire. Learn more in our blog.
(3) Double the filling to add as sides.
(4) Pork belly and shrimp is the authentic choice.
Substitute with finely shredded (mixed) vegetables, for instance, carrots, zucchini, or cabbage; thinly sliced firm tofu or tempeh; shredded chicken or beef.
(5) Substitute with the upper soft part of Savoy cabbage, finely shredded.
Optionally, add some thinly sliced green onions.
(6) Bánh xèo is traditionally served with a variety of fresh herbs that are used to wrap the crepes and add flavor and texture to each bite. Vietnamese mint, Thai basil, and cilantro are most common. Parsley, basil, chives, and thyme are great substitutes.
(7) Use oil sparingly, just as much not to burn the meal.
(8) Don't use a stainless steel bowl.
(9) The bánh xèo crepe is supposed to be crisp on one side and soft on the other side.
Alternatively, fry the crepe on the other side as well.
(10) Fry until the ingredients are almost done. They will cook further when covered with the batter.
15
Mar, 2023
Moroccan harcha flatbread

Moroccan Harcha Flatbread

How to cook 34 authentic global recipes without tedious planning.

Moroccan Harcha Flatbread

Moroccan harcha flatbread

Moroccan harcha is a delicious and traditional breakfast food that is popular in North Africa. It is a type of pan-fried bread made from semolina flour, butter, and milk. Harcha is typically enjoyed with honey, jam, or cheese for a sweet or savory flavor. In this recipe, we will show you how to make the perfect harcha that is crispy on the outside and soft on the inside. Let's get started!

Ingredients

Dry Ingredients

  • 1 cups semolina flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder

Non-Dry Ingredients

  • 1 tbsp butter, melted
  • 1 tsp (olive) oil
  • 6 tbsp milk or water

Optional Ingredients

  • For sweet version: up to 2-3 tsp sugar or honey (to taste)
  • For exotic flavor: add 1 tsp rose water or orange blossom water

Instructions

Prepare

  1. In a BOWL, mix the dry ingredients. Optionally, add a sweetener and exotic flavor water.
  2. Add the butter and use your fingers or a fork to rub it into the flour mixture until it resembles coarse sand.
  3. Add the remaining ingredients, and stir until a dough forms.
  4. Knead the dough for 2-3 minutes until it becomes smooth and elastic.
  5. Cover and set aside for 5 minutes.

Fry

  1. Shape flat disc in the size of a coffee cup saucer and about 1/2 inch thick. Dust each disc with semolina flour on both sides.
    Alternatively, see this hack on YouTube.
  2. Heat a non-stick pan over medium heat and add a small coat of olive oil.
    Tip: If you try to avoid oil in general, try it here without oil.
  3. Add the harcha discs and fry for about 4-5 minutes on each side or until golden brown.

Serve (2 Options)

  1. Serve for breakfast with honey, jam, butter, and/or cheese.
  2. Serve as a side for tagine.

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© Recipe: SpiceBreeze
Cuisine: Moroccan / Category: Arabia/Middle East
Moroccan Harcha Flatbread
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

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