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6
Jan, 2020
Moroccan B'stilla

Moroccan B’stilla

Moroccan B'stilla

Moroccan B'stilla

B’stilla, also called pastilla, is a savory-sweet pie with precious saffron in a crisp phyllo-style wrapping. It’s an indispensable menu item on festive occasions like weddings. 

Formerly made with pigeons, today one of the most popular versions is filled with chicken and almonds. Alternatively, go for the simple stew version or the Chicken Olives Tagine recipe.

The B'stilla Culinary Spice Kit includes the following spices:

Ginger, black pepper, cinnamon, turmeric, saffron

Variations

▪ Substitute sugar with 1/3 cup soft dried prunes or apricots, finely sliced.
▪ Alternative simple stew version: 

Follow only the step under Fillings #2 until the chicken is cooked. Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.

▪ Alternatively, use the B’stilla spices for the Chicken Olives Tagine recipe here.

Discover New Flavors Every Month
Moroccan B'stilla
Moroccan B'stilla

B’stilla

SpiceBreeze
B'stilla, also called pastilla, is a savory-sweet pie with precious saffron in a crisp phyllo-style wrapping. It's an indispensable menu item for festive occasions like weddings. Formerly made with pigeons, today one of the most popular versions is filled with chicken and almonds. Alternatively, go for the simple stew version or a different tagine recipe (see notes).
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hands-on time 30 minutes
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Protein

  • 1.5 lbs chicken breast or thighs cut into 1-inch pieces
  • 3 eggs whisked

Fresh Produce

  • 1 large onion finely chopped
  • 2 tbsp chopped parsley

Dairy

  • 2-4 tbsp butter

Packaged Goods/Staples

  • 1/2 cup ground roasted almonds
  • 1/4 cup powdered sugar[1]
  • 8 oz phyllo filo dough (18 sheets)

B'stilla Culinary Spice Kit

  • ginger, black pepper, cinnamon, turmeric, saffron

Optional Garnish

  • powdered sugar & cinnamon
  • whole almonds

Instructions
 

Filling #1 Almond Sugar

  • Mix almonds with sugar[1]. Set aside.

Filling #2 Sauce

  • In a POT, melt 2 tbsp butter over medium heat.
  • Add onions and fry until translucent.
  • Add chicken, parsley, B’stilla spices, and salt to taste. Stir-fry for 3 minutes.
  • Add 1 cup of water. Cook for about 20 minutes until the chicken is tender.
  • Take the chicken out. > Next see Filling #3.
  • Continue to cook the sauce uncovered over medium-low heat until no liquid is left.
  • Stir in eggs and cook for about 2 minutes.
  • Adjust salt & pepper to taste. Turn the heat off.

Filling #3 Meat

  • Use the chicken cooked in the step for Filling #2.
  • Let the chicken cool, then shred it.

Assembly

  • Cover a 9-inch PIE DISH with overlapping phyllo sheets and about 5 inches hanging over the edges of the dish.
  • Add layers of the fillings in this order: #2 (sauce), #3 (meat), #1 (almond-sugar).
  • Cover with the overlapping phyllo sheets.
  • Spread a thin layer of butter on top.

Bake

  • Preheat OVEN to 350°F.
  • Bake B’stilla for 30-40 minutes.
  • Let it cool a bit.

Serve

  • Optionally, add garnish.

Enjoy!

    Notes

    [1] Recommended: Substitute sugar with 1/3 cup soft dried prunes or apricots, finely chopped.
    Alternative simple stew version
    Follow only the step under Fillings #2 until the chicken is tender.
    Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.
    Alternatively
    Use the B’stilla spices for a different tagine recipe:
    Tagine with prunes
    Tagine with olives
    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.
    3
    Feb, 2019
    Ghanaian Waakye

    Ghanaian Waakye

    Waakye

    Beans & Rice from Ghana

    Waakye, a Ghanaian dish with beans & rice is a meal of itself or the center of a large number of side dishes. It’s very popular all over Ghana. 

    “Waakye”​

    The name derives from waakye leaves that are typically used to turn the color of the dish to reddish-brown. Baking soda has the same effect. Try this basic dish with side dishes of your choice.

    Grains of the Paradise

    The spice kit includes grains of paradise. They are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.

    Variations
    • Waakye as a meal of its own  (first recipe below).
    • Chicken Waakye (second recipe below).

    Add a side dish: 

    • Sour cabbage salad: see the recipe in the Currywurst recipe.
    • Fried plantain  Peel and slice a plantain. Sprinkle it with salt and fry in some oil until they are soft inside and golden brown outside. 
    The Waakye Culinary Spice Kit includes the following spices:

    [1] Smoked paprika, thyme, bay leaves

    [2] Grains of paradise

    Discover New Flavors Every Month
    Grains of Paradise
    Grains of Paradise
    Ghanaian Waakye

    Ghanaian Waakye

    SpiceBreeze
    Waakye is very popular all over Ghana. The name derives from waakye leaves that are typically used to turn the color of the dish to reddish-brown. Baking soda has the same effect. Try this basic dish with sides of your choice and grains of paradise to your taste. These peppercorns are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.
     
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    Hands-on Time 30 minutes
    Course Main Course
    Cuisine Ghanaian
    Servings 3

    Ingredients
      

    Shopping list

    • 1 can Kidney beans rinsed
    • 1.5 cups long grain rice washed

    You might have

    • 1 onion peeled and roughly cut
    • 2 cloves garlic peeled and roughly cut
    • 1 inch ginger peeled and roughly cut
    • baking soda
    • oil
    • salt & pepper

    Waakye Culinary Spice Kit

    • Pouch [1] Smoked paprika, thyme, bay leaves
    • Pouch [2] Grains of paradise

    Instructions
     

    • In a FOOD PROCESSOR, blend onion, garlic, and ginger with 1/2 cup of water until smooth.
    • In a large POT, heat 2 tbsp of oil over medium heat.
    • Careful of splatters, add beans, Waakye [1] spices, 1 tsp baking soda, and the liquid from the FOOD PROCESSOR.
    • Cook for 5 minutes over medium-low heat.
    • Stir in the rice and 2.5 cups of water. Add salt to taste. Mix well, cover, and bring to a boil.
    • Reduce heat to low. Cook for 15-20 minutes until the rice is cooked.
    • Adjust salt and pepper to taste.
    • On the plated dish, sprinkle Waakye [2] spices to taste from a grinder or the whole peppercorns.

    Optional

    • Serve Waakye with fried plantains, boiled eggs, sour cabbage salad, grilled meat, and/or sausages (see notes).

    Notes

    ▪ Substitute kidney beans with black-eyed peas.
    Recipes for:
    ▪ Chicken Waakye
    ▪ optional side dishes
    Ghanaian Waakye

    Ghanaian Chicken Waakye

    SpiceBreeze
    Waakye is very popular all over Ghana. The name derives from waakye leaves that are typically used to turn the color of the dish to reddish-brown. Baking soda has the same effect. Try this basic dish with sides of your choice and grains of paradise to your taste. These peppercorns are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.
     
    Share Print
    Hands-on Time 30 minutes
    Course Main Course
    Cuisine Ghanaian
    Servings 3

    Ingredients
      

    Shopping list

    • 1 lb chicken breast cut into 1 inch pieces
    • 1 can Kidney beans rinsed
    • 1.5 cups long grain rice washed

    You might have

    • 1 onion peeled and roughly cut
    • 2 cloves garlic peeled and roughly cut
    • 1 inch ginger peeled and roughly cut
    • baking soda
    • oil
    • salt & pepper

    Waakye Culinary Spice Kit

    • Pouch [1] Smoked paprika, thyme, bay leaves
    • Pouch [2] Grains of paradise

    Instructions
     

    Waakye

    • In a large POT, heat 1 tbsp of oil over medium heat.
    • Careful of splatters, add beans and fry for 2 minutes.
    • Add 1 tsp baking soda, rice, 3 cups of water, and salt to taste.
    • Mix well, cover, and bring to a boil.
    • Reduce heat to low. Cook for 15-20 minutes until the rice is cooked.

    Chicken

    • In a FOOD PROCESSOR, blend onion, garlic, and ginger with 1/2 cup of water until smooth.
    • Season chicken with salt and pepper to taste.
    • In a large PAN, heat 2 tbsp of oil over medium heat.
    • Add the chicken and fry until it turns brown on all sides.
    • Careful of splatters, add the liquid from the FOOD PROCESSOR and Waakye [1] spices.
    • Cook for 10-15 minutes over medium-low heat until the chicken is cooked. Add some more water if necessary and salt to taste.
    • On the plated dish, sprinkle Waakye [2] spices to taste from a grinder or the whole peppercorns.

    Optional

    • Serve Waakye with fried plantains, boiled eggs, and/ or sour cabbage salad (see notes).
    • Enjoy!

    Notes

    ▪ Substitute kidney beans with black-eyed peas.
     
    Recipes for:
    ▪ vegetarian Waakye
    ▪ optional side dishes
    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. 
    Share Pin Print
    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.
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    Wonderful, flavorful meals using readily available ingredients!
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    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.
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    2022-05-22
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    Thanksgiving Casseroles: Chilean Pastel de Choclo
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    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
    18
    Nov, 2018
    Cranberries

    Easy Fresh Cranberry Sauce

     

    Cranberries

    Easy Fresh Cranberry Sauce

    SpiceBreeze
    Freshly made cranberry sauce is much more delicious than from a can, and it takes no effort with this 3-steps-recipe.
    Share Pin Print
    Servings 3

    Ingredients
      

    • 12 oz fresh cranberries
    • agave syrup or honey
    • fresh orange juice

    Optional Cranberry Spices

    • cinnamon, cloves, cacao, ginger, green pepper, star anise, vanilla

    Instructions
     

    3 Steps

    • In a small POT, add cranberries and 1/2 cup water.
      Easy Fresh Cranberry Sauce
    • Bring to boil. Cook over low heat for 10-15 minutes.
    • Stir in 1-2 tbsp orange juice and agave syrup or honey until it tastes as you prefer it.

    How about a new taste for your cranberry sauce?

    • Try one or two of the following spices.
    • Add little by little and see how you like it:
    • cinnamon, cloves, cacao, ginger, green pepper, star anise, vanilla
    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.
     
    Share Print
    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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