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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)
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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
Jul, 2022
Thai Gai Yang

Thai Gai Yang

How to cook 34 authentic global recipes without tedious planning.
Thai Gai Yang

Thai Gai Yang

SpiceBreeze
Gai Yang, which translates to "grilled chicken," is a very popular street food in Laos and Thailand. This dish is known for its savory, salty flavor rather than spiciness. It is served with unseasoned fresh vegetables to balance the overall taste. For those who prefer some heat, fresh chilies or a Thai dipping sauce can be added.
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hands-on time 30 minutes
Course Main Course
Cuisine Thai
Servings 3

Ingredients
  

Protein

  • 1.25 lb chicken breast or thighs [1]

Marinade

  • 3 tbsp soy sauce [2]
  • 1 tbsp sugar best: brown sugar or palm sugar
  • 1 tbsp oil

Fresh Vegetables

  • 2 carrots
  • 1 lemon for juice
  • 1 butter lettuce
  • 6 green onions thinly sliced
  • 2 fresh chilies (optional) thinly sliced

Gai Yang Culinary Spice Kit

  • 1 pouch Lemongrass, galangal, ginger, black pepper, chili, coriander, garlic, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil

Suggested Sides

  • jasmine rice [3]
  • rice noodles
  • hearts of palm noodles

Instructions
 

Prepare

  • Cut chicken lengthwise in half, then into 1/4 inch thin slices.
  • On a GRATER, shred carrots with the largest shred size.
  • Drizzle carrots with 1 tsp lemon juice.

Marinade

  • In a CONTAINER, mix soy sauce, sugar, Gai Yang spices, and 1 tbsp oil.
  • Add the chicken slices and mix well.
  • Cover and let it marinate in the fridge 2 - 24 hours.

Fry

  • In a PAN, heat 2 tbsp oil over high heat.
  • Fry chicken slices until golden on all sides, turning frequently.

Serve

  • Place the chicken slices on lettuce leaves.
  • Top with shredded carrots and green onions.
  • Drizzle with lemon juice.
  • Optionally, add fresh chili slices.
  • Serve with your preferred side.
  • Enjoy!

Notes

[1] Alternative: Substitute with shrimp, sirloin beef, or tempeh.
[2] Recommended: Substitute soy sauce with 1 tbsp fish sauce.
Find soy sauce alternatives here.
[3] Optionally substitute part of the rice cooking water with 1 can of pure coconut milk and add 2 tsp sugar per 2 cups of rice.

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27
Nov, 2021
Aruban Keshi Yena

Aruban Keshi Yena

How to cook 34 authentic global recipes without tedious planning.
Aruban Keshi Yena

Aruban Keshi Yena

SpiceBreeze
Aruba, Bonaire, and Curaçao—known as the ABC islands—are Dutch jewels nestled in the Caribbean Sea. A culinary highlight from Aruba and Curaçao is Keshi Yena, a dish with a rich history. Legend has it that slaves created this dish by stuffing the hollowed-out rind of Edam or Gouda cheese with assorted leftovers, turning scraps into a hearty meal.
Not a cheese lover? No problem! You can reduce or omit the cheese altogether. The flavorful filling also works beautifully as a sauce—with or without tomatoes—for pasta or pizza.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Caribbean
Servings 3

Ingredients
  

  • 1 lb ground meat*)
  • 2 cups diced tomatoes from a can
  • 1 green bell pepper chopped
  • 18-24 oz cheese**) sliced
  • 4-6 cups cooked rice
  • 2 onions chopped
  • 2 cloves garlic chopped
  • 2 eggs
  • oil butter, salt

Keshi Yena Culinary Spice Kit

  • Black peppercorn, garlic, onion, chili pepper, oregano, sage

Recommended

  • 1 tsp capers
  • 1/4 cup green olives sliced
  • 1/4 cup raisins
  • 1 tbsp fresh parsley chopped

Instructions
 

  • (1) In a PAN, heat 2 tbsp of oil over medium heat.
  • Add onions, garlic, bell pepper, meat, Keshi Yena spices, and salt to taste.
  • Stir-fry until the meat is crumbled and cooked.
  • (2) Add tomatoes and your choice of the recommended ingredients.
  • Add salt to taste. Mix well.
  • Cook over medium-low heat for 15 minutes.
  • Stir occasionally. Set aside.
  • (3) Preheat the OVEN to 350°F.
  • (4) Grease a non-sticking BAKING DISH or 3-4 BAKING BOWLS with butter.
  • Line the bottom and sides of the BAKING DISH completely with overlapping cheese slices.
  • (5) In a BOWL, whisk the eggs.
  • Stir them into the sauce and pour all into the BAKING DISH.
  • Cover completely with cheese slices.
  • (6) Bake in the OVEN until the cheese is soft and golden brown.
  • Serve keshi yena with rice.
  • Optionally, add a fresh salad.
  • Enjoy!

Notes

Substitute ground meat with shredded or chopped cooked meat, or (partly) with vegetables, for instance, mushrooms, green beans, or eggplants.
*) Chicken and beef are popular. Veal or pork work as well.
**) Edam, Gouda, Cheddar, or your preferred cheese.

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30
Jun, 2021
Chilaquiles

Mexican Chilaquiles

How to cook 34 authentic global recipes without tedious planning.
Chilaquiles

Mexican Chilaquiles

SpiceBreeze
Chilaquiles is a beloved Mexican dish with roots tracing back to the Aztecs. Popular in various forms across Mexico, this flavorful meal features crispy, deep-fried tortilla chips smothered in a delicious tomato sauce. With your spice kit, you'll enjoy the subtle heat of fruity, mild ancho peppers for an extra layer of flavor. Indulge in this rich, crunchy delight!
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hands-on time 30 minutes
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

  • 1 lb chicken breast shredded*
  • 1 cup frozen corn kernels optional
  • 12 tortillas cut into strips or triangles
  • 2 cups tomato puree not seasoned
  • 1/2 cup broth vegetable or chicken
  • oil
  • salt & pepper

Suggested Toppings

  • 1 onion sliced
  • 1 cup sour cream or Mexican crema
  • 1 cup shredded cheese or Mexican queso fresco
  • 1 avocado sliced
  • 4 lettuce leaves thinly sliced

Chilaquiles Culinary Spice Kit

  • Ancho chili, garlic, onion, cumin, oregano, cloves

Instructions
 

Chilaquiles Sauce

  • In a POT, add 2 tbsp oil, tomato puree, broth, Chilaquiles spices, and salt & pepper to taste.
  • Cover. Bring to a boil. Turn heat to low.
  • Cook over low heat for 30 minutes.
  • Add chicken and optionally corn.
  • Cook for another 5 minutes.
  • Turn off and let it rest for 15 minutes.

Tortilla Chips

  • In a PAN, fry tortillas in plenty of oil over medium-low heat until they turn slightly brown.
  • Pay close attention. They can burn easily.
  • Transfer each batch of tortilla chips to a PLATE lined with a paper towel.

Finish

  • In a large PAN, reheat the sauce over medium heat.
  • Carefully, stir in the tortilla chips. Cook for about 3 minutes.

Serve

  • Serve chilaquiles with your preferred toppings.
  • Enjoy!

Notes

* Cook the chicken the day before in salted water for about 20 minutes. Shred it with two forks.
  • Substitute chicken with beef or pinto beans.
  • Omit chicken and place sunny-side-up eggs on top.

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15
Jun, 2021
Caribbean Coleslaw

Caribbean Coleslaw

How to cook 34 authentic global recipes without tedious planning.
Caribbean Coleslaw with corn

Caribbean Coleslaw

Coleslaw, a beloved cabbage salad, takes on many local variations across the globe. In the Caribbean, it’s the vibrant bell pepper and fragrant thyme that set this version apart.

Ingredients

  • 1 head green cabbage, finely shredded
  • 2 carrots, grated
  • 1 medium onion, finely chopped
  • 1/2 red or green bell pepper, finely diced
  • 0.5-1 cup frozen corn kernel, defrosted
  • 1-1.5 cup mayonnaise
  • 1 tsp ground thyme
  • salt & pepper to taste

Optional

  • 1 or more chili pepper, preferably scotch bonnet or habanero, finely chopped
  • 1 tbsp agave syrup or honey
  • Substitute 1/2 cup of mayonnaise with yogurt or crème fraiche.

Vegan without mayonnaise

  • 2 limes for the juice
  • 1 tbsp peanut or olive oil

Instructions

  1. In a SALAD BOWL, mix mayonnaise (vegan: lime juice and oil) with spices and optional sweetener.
  2. Add cabbage and carrots and mix well.
  3. Add remaining ingredients and mix well.
  4. For the vegan version, let it rest in the fridge for 24 hours.

Recommended Products

© Recipe: SpiceBreeze
Category: Side dish
Caribbean Coleslaw
 

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15
Jun, 2021
Caribbean rice and beans

Caribbean Rice and Beans

How to cook 34 authentic global recipes without tedious planning.
Caribbean rice and beans

Caribbean Rice & Beans

Rice and beans is a one pot dish. The ingredients are cooked together with onions and a few spices. This basic recipe offers many optional variations.

In the Caribbean, rice and beans are often called rice and peas because, originally, the dish is made with pigeon peas. Today, kidney beans are most commonly used.

Ingredients

  • 1 can of beans (*), drained and rinsed
  • 2 cups of rice
  • 1 medium onion, finely chopped
  • 1/2 inch of ginger, whole
  • 2 sprigs thyme, whole
  • Salt to taste

Optional

  • 2 cloves garlic, whole
  • 1 scotch bonnet or habanero chili, whole
  • For a Caribbean flavor, replace 2 cups of water with coconut milk (1 can).
  • For a traditional Trinidad flavor, add 1-2 tbsp green seasoning (**) before serving.

Instructions

  1. In a POT, add all ingredients and 4 cups of water.
  2. Cover and bring to a boil. Reduce the heat to low.
  3. Let it simmer for about 20 minutes until the rice is cooked.
  4. Let it rest for 10 minutes.
  5. Scoop out the whole spices.
  6. Serve this side dish with one of our Caribbean recipes.
  7. Enjoy!

Notes

(*) Choose from kidney beans, black beans, black eye peas, or pigeon peas.

(**) Green seasoning recipe.

© Recipe: SpiceBreeze
Category: Side dish
Caribbean Rice and Beans
Kenyan Sukuma Wiki with Beans and Ugali

Kenyan Sukuma Wiki

SpiceBreeze
Sukuma Wiki is a celebration of Kenyan cuisine and culture. Green leaves are cooked with aromatic spices, delivering a delightful and nutritious dish. Sukuma Wiki, meaning "stretch the week," suggesting that this affordable and easy-to-make dish can stretch your meals throughout the week. Try it today and transport your taste buds to East Africa!
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Hands-on time 30 minutes
Course Main Course
Cuisine Kenyan
Servings 3

Ingredients
  

Fresh Produce

  • 1 lb collard greens, kale, or chard cut into 1/2 inch strips
  • 1 medium onion finely chopped
  • 2 medium tomatoes chopped
  • 1 lemon for juice

Packaged Goods/Staples

  • oil
  • salt & pepper

Culinary Spice Kit

  • 1 pouch Coriander, green bell pepper, smoked paprika, carrot, onion, tomato, spinach, celery stalk, red bell pepper, chili, cumin, turmeric, garlic, curry leaves, fenugreek, cilantro, ginger, yellow mustard, cinnamon, cardamom, black peppercorn

Suggested Sides

  • Ugali(a polenta-like dish) see recipe in notes
  • Rice
  • Beans (kidney or pinto) cooked or fried, see recipe link in notes
  • Chicken or beef (good to use up leftovers) fried or stewed

Instructions
 

Stew - 1. Fry Aroma-Veggies

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Fry the onions until they turn golden brown, stirring frequently.

Stew - 2. Add Spices

  • Add the tomatoes and Sukuma Wiki spices. Mix well.
  • Cook until it turns into a paste-like mixture. Stir frequently.

Stew - 3. Add Main Veggies & Water

  • Add the greens one handful at a time, stirring constantly.
  • Season with salt & pepper to taste.
  • Add 1/2 cup of water. Bring to a boil.
  • Cover and cook for 15 to 30 minutes, until the greens are tender. Stir occasionally. Add a little water if necessary. Turn off the heat.
  • Add 1-2 tbsp lemon juice and mix well.

Serve

  • Optionally, garnish the plated dish with fresh chopped tomatoes.
  • Enjoy!

Notes

Ugali
Making Ugali
Making Ugali
 
  • 1 cup of corn flour
  • salt
  1. In a POT, bring 2 cups of lightly salted water to a boil.
  2. Add corn flour. Reduce heat to low.
  3. Stir constantly, while pressing the mixture to the sides of the POT to remove any lumps.
  4. If there are no more lumps, stop stirring and let it cook for about 10-15 minutes. Stir occasionally.
  5. Form the mixture into a round shape by bringing together the dough from the sides of the POT to the mixture. Turn the POT over on top of a flat plate
  6. If need be, the ugali can be cut into smaller chunks.

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Caribbean rice and beans

Caribbean Rice & Beans

Rice and beans is a one pot dish. The ingredients are cooked together with onions and a few spices. This basic recipe offers many optional variations.

In the Caribbean, rice and beans are often called rice and peas because, originally, the dish is made with pigeon peas. Today, kidney beans are most commonly used.

Ingredients

  • 1 can of beans (*), drained and rinsed
  • 2 cups of rice
  • 1 medium onion, finely chopped
  • 1/2 inch of ginger, whole
  • 2 sprigs thyme, whole
  • Salt to taste

Optional

  • 2 cloves garlic, whole
  • 1 scotch bonnet or habanero chili, whole
  • For a Caribbean flavor, replace 2 cups of water with coconut milk (1 can).
  • For a traditional Trinidad flavor, add 1-2 tbsp green seasoning (**) before serving.

Instructions

  1. In a POT, add all ingredients and 4 cups of water.
  2. Cover and bring to a boil. Reduce the heat to low.
  3. Let it simmer for about 20 minutes until the rice is cooked.
  4. Let it rest for 10 minutes.
  5. Scoop out the whole spices.
  6. Serve this side dish with one of our Caribbean recipes.
  7. Enjoy!

Notes

(*) Choose from kidney beans, black beans, black eye peas, or pigeon peas.

(**) Green seasoning recipe.

© Recipe: SpiceBreeze
Category: Side dish
Caribbean Rice and Beans
 

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