Persian Khoresh Gheimeh

Persian Khoresh Gheimeh


Persian Khoresh Gheimeh

Persian Khoresh Gheimeh

Khoresh Gheimeh is a traditional Persian dish, a unique combination of fries over a lentil stew. The key flavor ingredient is dried Omani, or black lime, with its distinct flavor paired with holiday spices like cinnamon, cardamom, and nutmeg. Omani limes are usually added in whole and cooked for hours. This spice blend includes ground Omani limes for a delicious weeknight dinner.
hands-on time 30 mins
Course Main Course
Cuisine Persian
Servings 3



  • 1/2 lb lamb or beef stew
  • 1 cup red lentils

Fresh Produce

  • 1 lb potatoes cut into fries
  • 2 onions chopped
  • 4 cloves garlic grated

Packaged Goods/Staples

  • 5 cups broth
  • 1 cup tomato puree not flavored
  • 3 cups boiled or steamed rice
  • oil
  • salt & pepper

Gheimeh Culinary Spice Kit

  • Omani limes, cinnamon, cumin, turmeric, black pepper, cardamom, white pepper, nutmeg



  • Preheat OVEN to 400°F.
  • In a BOWL, mix potatoes with 2 tbsp oil and salt to taste.
  • Place potatoes in one layer on a non-stick BAKING SHEET.
  • Bake in OVEN for 20-30 minutes until they become crisp and golden. Turn midway.


  • In a PAN, heat 2 tbsp oil.
  • Fry onions over medium heat until they turn golden. Add garlic. Stir-fry for 1 minute.
  • Add meat. Season with salt & pepper to taste. Stir-fry for about 2-3 minutes.
  • Add broth, tomato puree, Gheimeh spices, and salt & pepper to taste. Cover.
  • Bring to a boil. Cook over low heat until the meat is almost tender.
  • Add lentils and adjust salt.
  • Cook for about 20 minutes until all ingredients are tender.


  • Serve lentils over rice and top with fries.
  • Enjoy!


  • Omit the meat and cook the broth for 15 minutes before adding the lentils.
  • Substitute lentils with yellow split peas. Soak them in water overnight and add about 10 minutes to the cooking time.
  • Substitute potatoes with frozen fries. 
French Quiche Lorraine

Quiche – A Classic French Pie

Quiche - A Classic French Pie

A Hearty Traditional Meal with a Long History

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A classic French dish, the quiche Lorraine is a favorite to many. This French tart is now known for its delicious filling with cheese. However, originally, the dish contained no cheese at all.

Birthplace of The Quiche Lorraine

Lorraine, a region in northeastern France, was the birthplace of the famous quiche Lorraine. This region shares a border with Belgium, Luxembourg, and Germany. There are many historical sites in the area from both war and industry. Mixed into the historical sites are beautiful natural wonders.

Scenic prairies with rolling hills, lakes, and rivers cover the landscape of Lorraine. Within the old capital, Nancy, there are renowned 18th-century baroque buildings and squares. Lorraine is also home to the charming Vosges Mountains, famed for their natural warm water springs.

In addition, the cuisine boasts classic French dishes like Macarons de Nancy, Potée Lorraine, and Pâté Lorrain.

French Lorraine
French Cheese Market

Rich French Cheeses

The authentic quiche was made with cream, eggs, and pork fat. It wasn’t until later on, that cheese became a staple ingredient in any quiche. 

With 1,200 varieties of cheese in today’s France, the country is known for its traditional cheeses.

The French enjoy cheese boards in restaurants and cheese with wine, making cheese a staple in the French diet. A few popular ones are Camembert, Brie, and Bleu d’Auvergne. The French cheeses are also categorized into 7 different families: Fresh cheese, Blue-Veined, Hard, Semi-Hard, Processed Cheese, Soft-Ripened, and Chevre.

In every region of France, a unique type of cheese is produced and consumed. Due to the abundance of cheeses, many French dishes require cheese in their recipe.

Delicious Cheese & Flaky Crust

Common fillings of the original quiche Lorraine include bacon, gruyere cheese, onion, and nutmeg. The dish ties all of these ingredients together into a deliciously flaky pie. 

From the ingredients, it is no wonder why the quiche Lorraine is the most popular quiche dish. Try our SpiceBreeze recipe for Quiche Lorraine! It contains many options to adapt it to your taste or to make it every time a bit different: add zucchini, pumpkin, spinach, or kale,  different kinds of ham or bacon, and, of course, different kind of cheese (mild to sharp). There are so many possibilities!

Nutmeg can be found as a common ingredient in quiche recipes. Our SpiceBreeze Quiche Lorraine recipe introduces you to a precious alternative: Mace is a bit finer than nutmeg and not as sweet.

Nutmeg's Sister Spice

Mace is a sister spice of nutmeg as they come from the seed of the Nutmeg tree. Nutmeg is the actual seed from the tree, while mace is the aril, the red lacy coating around the seed.

Mace is a popular ingredient in Northern European dishes and often used in Indian curry.

This mace has no relation to the pepper spray of the same name.

nutmeg with mace

Homemade Almond Crust

Lovers of the quiche Lorraine boast of its creamy and buttery taste. The flaky crust plays an essential role.

We suggest to try a homemade crust. It tastes so much better than prepackaged pies. And it sounds harder than it is. Our recipe is foolproof and doesn’t require a rolling pin or mixer.

The homemade crust from gluten free almond flour can be adapted for sweet pies as well.

A Taste of French Cuisine

Fines herbes refers to a set of herbs, most importantly chervil, chives, parsley, and tarragon. 

Chives add a mild onion-like taste making the dish taste a bit stronger. Chervil, also known as French parsley, adds mild, anise-like flavor. Finally, tarragon is a leafy herb (image on the side) that has a slight licorice-like taste to it. 

This combination is especially popular in French cuisine where it is added to poultry or egg dishes, and fresh salads.


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Cajun Blackened Fish

Cajun Blackened Fish

Cajun Blackened Fish

Cajun Blackened Fish

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.
hands-on time 30 mins
Course Main Course
Cuisine Cajun
Servings 3



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

Fresh Produce

  • 3 cloves garlic thinly sliced
  • 1 lemon quartered


  • 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

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



  • 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.


  • 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.


  • 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!


▪ Alternatively, fry the fish over medium heat.
▪ Substitute the fish with chicken breast pounded down to 0.5-inch thickness.
Italian Pesce Spada alla Griglia

Italian Pesce Spada alla Griglia


Italian Pesce Spada alla Griglia

Italian Pesce Spada alla Griglia

This Italian summer specialty is perfect for your grill if you love fish and have easily access to swordfish. Garlic, herbs, and lemon are the dominant flavors. The little heat from mustard and chili pepper immerges with the firm fish flesh and the roasted potatoes.
hands-on time 30 mins
Course Main Course
Cuisine Italian
Servings 3


  • 1 lb swordfish filet
  • 1 lb small potatoes halved
  • 2 lemons one for juice
  • olive oil
  • salt & pepper

Pesce Spada Culinary Spice Kit

  • Garlic, tomato, paprika, chipotle, basil, brown mustard, oregano, bay leaves, marjoram, thyme, rosemary

Suggested Side

  • A fresh salad of your choice with a lemon dressing.



  • Rub all sides of the fish with salt.
  • In a CONTAINER, add 1/2 cup of olive oil and all lemon juice. Mix well.
  • Add 1 tbsp Pesce Spada spices.
  • Add the fish and cover all sides with the marinade.
  • Cover and let rest in the fridge for 1/2 hour.
  • Take the fish out and drain.
  • In a BOWL, mix 2 tbsp oil with 1 tbsp Pesce Spada spices.
  • Add potatoes and salt to taste. Mix well.


  • On a lined, greased BAKING SHEET, distribute potatoes in one layer.
  • Roast in the OVEN for about 30 minutes until brown and crisp. Turn them midway.


  • Cook the fish on the GRILL or in a greased PAN until it turns white.


  • Serve the grilled fish with, lemon, baked potatoes, and a fresh salad.
  • Enjoy!


▪ Substitute swordfish with salmon or cod.
▪ Substitute potatoes with root vegetables.
Italian Pesce Spada alla Griglia - Grilled Swordfish
Italian Pesce Spada alla Griglia – Grilled Swordfish

Mexican Tacos al Pastor

Mexican Tacos Al Pastor


Mexican Tacos al Pastor

Mexican Tacos Al Pastor

Tacos al Pastor is a popular Mexican street food. Mexican liked Shawarma made by Lebanese immigrants so much that they created their local take of it. For both dishes, thin marinated meat slices are stapled on a vertical rotisserie, slowly roasted, thinly cut, then served in local bread. The 'shepherd style' tacos are marinated in a traditional chili-adobo-paste and topped with pineapple. Ready for Taco Tuesday?
Cuisine Mexican
Servings 3


  • 1.25 lb thin pork chops or tenderloin cut into 1/4-inch slices
  • 1 can pineapple slices or a fresh fruit
  • 2 tbsp tomato paste
  • 1/2 medium onion  quartered
  • 2 cloves garlic
  • 1/8 cup white vinegar
  • 1 tsp sugar
  • oil
  • salt & pepper

Suggested Sides & Toppings

  • 12 tortillas, sandwich, or flatbread
  • 1 cup cilantro or parsley chopped
  • 2-4 limes for juice
  • 2 avocados

Culinary Spice Kit

  • Annatto, ancho chili, pasilla chili, cumin, allspice, oregano, cloves



  • In a BLENDER, mix onion, garlic, vinegar, and 1 tbsp oil into a smooth paste.
  • Rub meat with salt & pepper to taste.
  • In a CONTAINER, mix onion paste with Tacos al Pastor spices, sugar, a pinch of salt, and tomato paste.
  • Rub the onion spice paste into the meat until evenly coated.
  • Cover and let marinate in the fridge for 2 -24 hours.

Fry #1

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry 4 pineapple slices until browned.
  • Take out. Set aside.
  • In the same PAN, fry the meat slices on both sides for 1 minute.
  • Take out and let cool.
  • Cut the meat slices into thin strips and the pineapple slices into bite-size pieces.

Fry #2

  • In a PAN, heat 2 tbsp oil over high heat.
  • Fry meat strips for 30-60 seconds until just done.


  • Serve meat strips, pineapple, and tortillas separately. Optionally, add avocado slices, guacamole*, salsa verde*, or a pineapple sauce*.
  • Enjoy!


▪ Substitute pork with chicken breast cut lengthwise.
▪ Substitute pineapple with mango or passion fruit.
▪ Without a BLENDER, grate the garlic and onion.
* Find a guacamole recipe with jalapeno powder and more sauce recipes here.