May Archives | SpiceBreeze

Apr, 2023

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

Lahmacun Ingredients Overview

Lahmacun Spice Blend

paprika powder
Turkish Marash pepper flakes
Turkish Urfa pepper flakes
tart anardana (pomegranate) (ground)
oregano leaves

Lahmacun Blend to Season for Vegetable Dishes

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.

Pin Print

Hands-on time 30

Course Main Course

Cuisine Turkish

Servings 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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Greek Moussaka

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Jun, 2022

Spanish Pinchitos

SpiceBreeze

Pinchitos is a popular tapas dish. Tapas are the Spanish interpretation of appetizers, often accompanied by an alcoholic drink, such as beer, wine, or cider. Add baked cubed potatoes, with an optional typical Spanish lemon-garlic-mayonnaise or spicy tomato sauce. Pickled onions or other vegetables complete the perfect blend of delightful flavors.

Pin Print

hands-on time 30

Course Main Course

Cuisine Spanish

Servings

Ingredients

Fresh Produce

3 cloves garlic grated or pressed
1 tbsp lemon juice
12 green onions cut into 1-inch pieces
3 medium potatoes cut into bite-sized cubes

Packaged Goods/Staples

12 skewers**
olive oil
salt & pepper

Pinchitos Culinary Spice Kit

Paprika, mild chilies, cumin, coriander, turmeric, smoked paprika, fenugreek

Suggested Sides

pickles of your choice
Spanish homemade mayonnaise Spanish: aioli
Spanish salad consisting of grilled bell peppers and eggplants Spanish: escalivada

Instructions

Marinade

In a CONTAINER, mix garlic, lemon juice, 3 tbsp oil, Pinchitos spices, and salt & pepper to taste.
Add chicken strips. Mix well.
Let it marinate in the fridge overnight.

Potatoes

Preheat OVEN to 425°F.
Mix potatoes with 2 tbsp olive oil and salt & pepper to taste.
Spread them onto a greased BAKING SHEET.
Bake them for about 15 minutes until golden and crisp, turning halfway.

Fry or Grill the Skewers

Thread chicken strips onto skewers in a zigzag shape, alternating with green onion pieces.
Fry or grill skewers over high heat for a few minutes until they are browned and cooked through.

Serve

Serve skewers and potatoes with your choice of pickles and sauces.
Enjoy!

Notes

* Substitute chicken with beef sirloin or lamb.
** Soak wooden skewers 30-60 minutes in water.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Spanish Pinchitos

Fresh Produce

3 cloves garlic (grated or pressed)
1 tbsp lemon juice
12 green onions (cut into 1-inch pieces)
3 medium potatoes (cut into bite-sized cubes)

Packaged Goods/Staples

12 skewers**
olive oil
salt & pepper

Pinchitos Culinary Spice Kit

Paprika, mild chilies, cumin, coriander, turmeric, smoked paprika, fenugreek

Suggested Sides

pickles of your choice
Spanish homemade mayonnaise (Spanish: aioli)
Spanish salad consisting of grilled bell peppers and eggplants (Spanish: escalivada)

Marinade

In a CONTAINER, mix garlic, lemon juice, 3 tbsp oil, Pinchitos spices, and salt & pepper to taste.
Add chicken strips. Mix well.
Let it marinate in the fridge overnight.

Potatoes

Preheat OVEN to 425°F.
Mix potatoes with 2 tbsp olive oil and salt & pepper to taste.
Spread them onto a greased BAKING SHEET.
Bake them for about 15 minutes until golden and crisp, turning halfway.

Fry or Grill the Skewers

Thread chicken strips onto skewers in a zigzag shape, alternating with green onion pieces.
Fry or grill skewers over high heat for a few minutes until they are browned and cooked through.

Serve

Serve skewers and potatoes with your choice of pickles and sauces.
Enjoy!

* Substitute chicken with beef sirloin or lamb.
** Soak wooden skewers 30-60 minutes in water.

Main Course

Spanish

fenugreek, paprika

Feb, 2022

Indian Samosas

September 5th is World Samosa Day but we revel in its universality no matter what time of year it is.

Pockets full of Goodness

Crispy, savory, and an incredibly simple snack to prepare, samosas are found in nearly every roadside food vendor, movie theater, or restaurant around the Indian subcontinent; going by many names and enveloping any combination of area-specific ingredients available.

There are a surprising number of regional varieties one may try when visiting this fascinatingly diverse part of the world! Small or large; baked or fried; vegetarian, sweet, or savory – there is a samosa out there just waiting to satisfy whatever craving you have.

Simplicity in Diversity

While the triangular shape and overall flaky texture are a constant, with only subtle changes to the pastry, what’s inside is what begins to tell the complex story of that particular area. Around India, samosas are often filled with mashed or diced, cooked potato with vegetables and spices, then deep-fried in ghee or oil to achieve a golden brown, crunchy crust.

Served hot with a side of fresh chutney and cup of steamy chai tea, these delectable pastries can be vegetarian or meaty; a sweet version with fruits and mawa (also called khoya, a sweet milk-cheese) is dipped in a sugar-syrup before serving. Visit Ahmedabad for spicy minced meat samosa, called lukhmi; Bihar for a ginger-seasoned potato version; or around eastern Indian regions for smaller potato, nut, and raisin-filled shigaras.

Historical Chronicles

What we know of as the samosa today – a staple Indian snack or appetizer – is not actually of Indian origin, but Middle Eastern or Central Asian!

A medieval Persian poem mentions the earliest form of the samosa – sanbusaj – as far back as the 10th century but it truly gained its cultural significance following a 13th century reference to its recipe in an Arabic cookbook.

Traveling Central Asian merchants, and their saddle bags of these mince-filled pastries, are credited to have carried the dish along the silk route or Indian coast through its influenced regions to its claimed home of India.

Samsa officially debuted on Indian soil in the 1300s, so named after its shape resembling the pyramids of Central Asia, and featured ingredients like ghee, onion, and meat.

A Polyonymies Dish

In Bangladesh, shingaras can incorporate beef liver as a popular addition in some parts of the country with the usual ingredients. Pakistani versions can include minced meat and vegetables as a prevalent iftaar food for families celebrating Ramadan. It is a dish well associated with regional holy meals spent with loved ones. Around the Middle East, crescent-shaped versions of sambousek are stuffed with meat, onion, cheese, or pine nuts.

Portuguese-majority speaking countries such as Brazil, Portugal, and Goa, India also have a similar meat-filled pastry to samosa, called chamuças or pastéis, respectively. Chickpeas replaced potatoes in the Israeli version, and Moroccans added peas to their filling.

In regions like North America, the UK, and Australia, frozen samosas are becoming more available in grocery stores with some variations to the dough.

Variations

For a faster dinner: Cut tortillas into bite size pieces and fry them in oil until slightly brown. Serve them with the filling.
For a most authentic dinner: Substitute tortillas with authentic samosas dough (see below).
For a change: Use the filling with a pie crust.

The Samosas Culinary Spice Kit includes the following spices:

Coriander (toasted), cumin (toasted), turmeric, cardamom, chili (mild), cinnamon, cloves, white peppercorn.

Mango Chutney

Ingredients

1 small onion, chopped
1/2 inch ginger, finely chopped
1 clove garlic, finely chopped
1 large ripe mango, diced
2 tbsp vinegar
2 tbsp honey
1 tbsp raisins (optional)

Spices, one or all:

cumin, coriander (1/2 tsp or to taste)
cayenne, turmeric (1/4 tsp or to taste)

Instructions

In a small POT, add 1 tbsp oil and fry onions over medium heat until they turn translucent, stirring occasionally.
Add ginger and garlic and continue for 1 minute.

Add mango, vinegar, honey, and raisins (optional). Season with salt and spices to taste.

Cook over low heat for about 20 minutes, stirring occasionally.

Indian Samosas

SpiceBreeze

Crispy, savory, and an incredibly simple snack to prepare, samosas are found in nearly every roadside food vendor, movie theater, or restaurant around the Indian subcontinent; going by many names and encompassing any combination of specific ingredients available in the area. Our recipe offers shorter and longer variations for any skill level.

Pin Print

hands-on time 1

Course Main Course

Cuisine Indian

Servings

Ingredients

Protein

1 lb ground* meat**

Fresh Produce

3 large potatoes boiled skin on
1 cup peas frozen
1 tbsp lemon juice

Packaged Goods/Staples

12 medium tortillas**** cut in half
vegetable oil or ghee
salt

Samosas Culinary Spice Kit

Coriander (toasted), cumin (toasted), turmeric, cardamom, chili (mild), cinnamon, cloves, white peppercorn.

Optionally, add to taste to the filling:

2-3 cloves garlic grated
1 inch ginger grated
0.25 cup cashew or macadamia nuts chopped
1-2 fresh chilis chopped
2 tbsp cilantro chopped
0.25 cup raisins

For the Dough (optional)

2 cups flour
1/4 cup oil

Mint Raita (optional)

1 cup yogurt
1 tbsp fresh mint leaves finely chopped
1/4 tsp cumin optional
1 dash ajwain seeds optional
fresh or dried chili to taste optional

Suggested Sides

basmati rice

Instructions

Prepare potatoes

Peel and roughly chop the potatoes.

Prepare filling

In a large PAN, heat 2 tbsp of oil over medium heat.
Stir-fry Samosas spices about 30 seconds.
Add meat and salt to taste.
Stir-fry until the meat is crumbled and cooked through.
Add potatoes and salt to taste. Mix well.
Let it cook over low heat for 5 minutes, stirring occasionally. Add a bit of water if necessary.
Add peas and salt to taste. Mix well.
Continue to cook for 5 minutes, stirring occasionally.

Prepare samosas*** (video link in the notes)

Brush the straight edge with a bit of water.
Form a cone by overlapping half of the straight edge with the other half.
Fill the cone.
Brush the top inner edges with a bit of water.
Press the edges together to close.
Repeat.

**** Prepare dough (if not using tortillas)

In a BOWL, mix flour with salt.
Optionally, add 1/4 tsp ajwain seeds.
Add 1/4 cup of oil. Knead until crumbled.
Gradually, add 1/4 cup of water.
Knead into a firm dough.
Cover and let it rest at room temperature for 30 minutes.
Divide dough into 6 equal pieces. Form 6 balls.
Roll each ball out into about 6 to 8 diameter.

Fry samosas made with tortillas***

In a POT, heat oil to medium-high.
Fry 3-4 samosas until they turn slightly brown.
Repeat.

Fry samosas made with authentic dough

In a POT, heat oil to medium.
Fry 3-4 samosas for 5 minutes.
Turn the heat up and fry samosas until they turn slightly brown.
Repeat.

Mint Raita

Optionally, pour the yogurt into a strainer lined with a paper towel and a bowl underneath. Keep it in the fridge for a few hours. The drained yogurt will be wonderfully creamy.
In a BOWL, mix yogurt with Dal [2] spices and salt to taste.

Serve

Serve samosas with basmati rice and mint raita.
Enjoy!

Notes

Video instructions for folding samosas

* Substitute ground with cooked and shredded meat.

** Lamb, pork, beef, or poultry; or substitute with 2 cups cooked garbanzo beans, slightly mashed.

*** Alternatively for a faster dinner:

Cut tortillas into bite size pieces and fry them in oil until slightly brown. Serve them with the filling.

**** Substitute tortillas with authentic samosas dough (see the recipe above).

Sep, 2020

Turkish Urfa Kebab

SpiceBreeze

Urfa Kebab has a chocolate aroma with mild heat from Urfa pepper. Both can be widely found in Southern Turkey. The irregular shaped flakes of Urfa biber, also known as Isot pepper, are a versatile condiment that can be sprinkled on cheese, salad, or vegetables of any kind for a new distinct flavor. They might become a favorite condiment in your kitchen.

Pin Print

Hands-on time 30

Course Main Course

Cuisine Turkish

Servings

Ingredients

1 lb ground meat e.g. lamb or beef
1/2 yellow or orange bell pepper finely chopped
1 large tomato finely chopped
2 tbsp parsley finely chopped
2 cups yogurt plain
skewers*
2 cloves garlic grated
1 lemon for juice
oil
salt

Urfa Kebab Culinary Spice Kit

Urfa biber flakes

Suggested Sides

lettuce of your choice shredded
flatbread e.g. pita or lavash or cooked rice

Instructions

Yogurt Sauce

Mix yogurt with 1-2 tbsp lemon juice, 1 tsp oil, and a pinch of salt.

Prepare Kebab

In a large BOWL, add bell pepper, tomatoes, parsley, garlic, Urfa Kebab spices, and salt to taste (1 tsp recommended).
It’s best when all ingredients are very finely chopped.
However, don’t use a food processor to avoid making a paste.
Mix well. Add meat.
Knead thoroughly for 5-10 minutes.
Wrap 2 tbsp of meat tightly around each skewer.

Fry Kebab

In a PAN, heat 2 tbsp oil over medium-high heat.
Fry kebab until crisp and cooked through.

Serve

Serve kebab in bread or with rice and topped with lettuce and yogurt sauce.
Enjoy!

Notes

*If using wooden skewers, soak them for 30 minutes.

Vegetarian:

Substitute meat with 2 additional tomatoes.
Spread mixture on prepared pizza dough and bake according to package instructions.
Serve pizza with yogurt sauce.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Turkish Urfa Kebab

1 lb ground meat (e.g. lamb or beef)
1/2 yellow or orange bell pepper (finely chopped)
1 large tomato (finely chopped)
2 tbsp parsley (finely chopped)
2 cups yogurt (plain )
skewers*
2 cloves garlic (grated)
1 lemon (for juice)
oil
salt

Urfa Kebab Culinary Spice Kit

Urfa biber flakes

Suggested Sides

lettuce of your choice (shredded)
flatbread (e.g. pita or lavash or cooked rice)

Yogurt Sauce

Mix yogurt with 1-2 tbsp lemon juice, 1 tsp oil, and a pinch of salt.

Prepare Kebab

In a large BOWL, add bell pepper, tomatoes, parsley, garlic, Urfa Kebab spices, and salt to taste (1 tsp recommended).
It’s best when all ingredients are very finely chopped.
However, don’t use a food processor to avoid making a paste.
Mix well. Add meat.
Knead thoroughly for 5-10 minutes.
Wrap 2 tbsp of meat tightly around each skewer.

Fry Kebab

In a PAN, heat 2 tbsp oil over medium-high heat.
Fry kebab until crisp and cooked through.

Serve

Serve kebab in bread or with rice and topped with lettuce and yogurt sauce.
Enjoy!

*If using wooden skewers, soak them for 30 minutes.

Vegetarian:

Substitute meat with 2 additional tomatoes.
Spread mixture on prepared pizza dough and bake according to package instructions.
Serve pizza with yogurt sauce.

Main Course

Turkish

urfa pepper

Oct, 2018

Indian Saag Paneer

This dish became popular in the United States as Palak (spinach) Paneer. Saag Paneer is more flexible as you can use and combine any green leaves you like.

Paneer is an Indian fresh cheese similar to unsalted cottage cheese. It melts not easily. We included in this recipe plenty of options for an even delicious dish if you can’t find paneer.

Variations

Substitute paneer with tofu, feta, garbanzo beans (drained can), or cottage cheese, and/or serve it over boiled potatoes.
If you don’t have a food processor, chopped the leaves finely. Or use baby leaves and use them whole for more texture.

The Saag Paneer Culinary Spice Kit includes the following spices:

Cumin, coriander, garlic, turmeric, cardamom, cinnamon, cloves, ginger, white pepper

Indian Saag Paneer

SpiceBreeze

This dish became popular in the United States as Palak (spinach) Paneer. Saag Paneer is more flexible. You can use and combine any green leaves you like. Paneer is an Indian fresh cheese that doesn’t melt easily. Its taste is similar to unsalted cottage cheese. We included in this recipe plenty of options to substitute paneer for an even delicious dish.

Pin Print

Hands-on Time 30

Course Main Course

Cuisine Indian

Servings

Ingredients

18 oz baby leaves from kale, spinach, chard, and/ or collard greens*
12 oz paneer or halloumi cut into 1/2 inch cubes
1 onion finely chopped or grated
butter or vegetable oil or ghee
salt & pepper

Saag Paneer Culinary Spice Kit

Cumin, coriander, garlic, turmeric, cardamom, cinnamon, cloves, ginger, white pepper

Optional

1-2 green chilies chopped
additional garlic to taste grated
1-2 tsp lemon juice
1-4 tbsp heavy cream or yogurt

Suggested Sides

naan or other fresh flatbread
cooked Basmati rice
boiled potatoes

Instructions

Prepare

In a large POT, bring 4 quarts of water to boil.
Add leaves and cook for 3 minutes.
Drain and let cool.
In a FOOD PROCESSOR, grind leaves with a cup of water into a smooth puree.
Optionally, add green chilies.

Cook

In a PAN, heat 2 tbsp butter over medium-low heat.
Fry onions with a dash of salt until they turn translucent.
Stir in Saag Paneer spices.
Optionally, add garlic to taste.
Add leaves puree and salt & pepper to taste.
If using tofu, chicken, or garbanzo beans, add them now.
Add some water if you like the dish more liquid. Mix well.
Cook 5 minutes over medium-low heat.
Add paneer cubes. Cook for 3 to 5 minutes.

Optional

Optionally, finish the dish to taste with lemon juice, and/ or heavy cream or yogurt.

Serve

Serve with bread, rice, or over potatoes.
Enjoy!

Notes

* Alternatively, use 3 bunch of green leaves, chopped.

Tip

▪ Fry paneer shortly before adding it to the dish.

Variations

▪ Substitute paneer with feta or cottage cheese. Don’t cook it. Add it to the plated dish.

▪ Substitute paneer with 1 lb cubed chicken or tofu, or 1 can garbanzo beans. Season & fry them shortly before adding them to the dish.

Jun, 2018

Seychellois Kari Koko

Kari Koko - Seychellois Coconut Curry

Coconut curries are preferred dinner dishes on the Seychelles Islands. Very popular are the octopus and chicken curries. This recipe for a one-pot chicken curry dish with three sides: a fresh-fruity salad, rice, and “Ladob”.

Nutmeg Creates a Coconut Heaven

Ladob is a side made from sweet potatoes cooked in coconut milk. You can substitute sweet potatoes with plantains or banana. This dish is spiced with nutmeg and cinnamon.

Ladob Dessert

Our tip: If you are too busy to make all for one dinner, save the Ladob for a dish with grilled fish. Or go for a Ladob banana dessert. Just add 1/2 cup of sugar or agave syrup and optional vanilla powder.

Variations

Substitute chicken with veal or fish filet.
Eggplant is a great substitute for a vegetarian coconut curry.
Add a green papaya chutney (see recipe below).

The Kari Koko Culinary Spice Kit includes the following spices:

Turmeric, cinnamon, coriander, onion, chili, cumin, garlic, curry leaves, fenugreek, ginger, yellow mustard, cardamom, black pepper

Papaya Chutney

Ingredients

1 green papaya (unripe)
1 onion
1 lime for juice
oil, salt & pepper
Optional: 1 chili pepper

Directions

Finely grate papaya.
Halve and finely slice onion.
In a BOWL, mix papaya with 1 tsp salt. Set aside for 10 minutes. Drain and squeeze all liquid out.
In a PAN, heat 1 tbsp oil over medium heat and fry onions until they turn translucent.
Optionally, add finely sliced chilies and fry for one minute.
Add papaya and continue to fry for about 5 minutes, until the papaya is tender.
Season to taste with lime juice, salt & pepper.

Seychellois Kari Koko

SpiceBreeze

The Seychelles Islands extend over 115 isles in the Indian Ocean. This Creole dish from the smallest African country is served with a fresh-fruity salad and rice. Optionally, add "Ladob", sweet potatoes cooked in spiced coconut milk.

Pin Print

Hands-on Time 30

Course Main Course

Cuisine Seychellois

Servings

Ingredients

Shopping list

1.25 lb chicken breast or thighs cut into 1-inch pieces
1 can coconut milk 13.5 - 15 oz
2 cup rice
2 sour apple grated
1 cup grated carrots or turnips
1 onion chopped
3 cloves garlic grated
1 inch ginger grated
1-2 lemons for juice
oil
salt & pepper

Culinary Spice Kit

turmeric, cinnamon, coriander, onion, chili, cumin, garlic, curry leaves, fenugreek, ginger, yellow mustard, cardamom, black pepper

Instructions

Rice

Cook rice according to package instructions.

Salad

Mix apples, carrots, and/or turnips.
Add to taste: lemon juice, salt & pepper.
Add 1 tbsp oil. Mix well.
Cover and let rest for 15 minutes.

Kari Koko

In a POT, heat 1 tbsp oil. Fry onions until translucent.
Add garlic, ginger, and Kari Koko Spices. Stir-fry 1 minute.
Add chicken and salt to taste. Stir-fry 3 minutes.
Mix in coconut milk. Cook about 20-30 minutes over medium-low heat, until the chicken is cooked and the sauce thickened. Stir occasionally.

Serve

Serve Kari Koko over rice with the salad or green papaya chutney (see notes).
Optionally, add the ladob side dish (see notes).
Enjoy!

Notes

▪ Substitute chicken with veal, fish fillet, or eggplant.

See also the following recipes:

▪ ladob side dish or dessert

▪ green papaya chutney

Tag Archives: May

Apr, 2023

TurkishLahmacun

Turkish Pizza in a Pan

Lahmacun Spice Blend

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Lahmacun Ingredients Overview

Lahmacun Spice Blend

Lahmacun Blend to Season for Vegetable Dishes

Turkish Lahmacun

Ingredients 1x2x3x

Protein

Fresh Produce

Packaged Goods/Staples

Suggested Toppings [5]

Lahmacun Culinary Spice Kit

Instructions

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

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

Seasoning Paste Step 2 - Mix with Remaining Ingredients

Resting Time

Spread Meat Mixture onto Tortilla

Bake Option 1: in PAN (without oil)

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

Tip

Serve

Notes

Jun, 2022

Spanish Pinchitos

Ingredients 1x2x3x

Fresh Produce

Packaged Goods/Staples

Pinchitos Culinary Spice Kit

Suggested Sides

Instructions

Marinade

Potatoes

Fry or Grill the Skewers

Serve

Notes

Enter the Culinary World

Spanish Pinchitos

Fresh Produce

Packaged Goods/Staples

Pinchitos Culinary Spice Kit

Suggested Sides

Marinade

Potatoes

Fry or Grill the Skewers

Serve

Feb, 2022

Indian Samosas

Pockets full of Goodness

Simplicity in Diversity

Historical Chronicles

A Polyonymies Dish

Variations

The Samosas Culinary Spice Kit includes the following spices:

Mango Chutney

Ingredients

Instructions

Indian Samosas

Ingredients 1x2x3x

Protein

Fresh Produce

Packaged Goods/Staples

Samosas Culinary Spice Kit

Optionally, add to taste to the filling:

For the Dough (optional)

Mint Raita (optional)

Suggested Sides

Instructions

Prepare potatoes

Prepare filling

Prepare samosas*** (video link in the notes)

**** Prepare dough (if not using tortillas)

Fry samosas made with tortillas***

Fry samosas made with authentic dough

Mint Raita

Serve

Turkish
Lahmacun

Ingredients

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