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2
Nov, 2023
Saudi Arabian Kabsa

Saudi Arabian Kabsa

How to cook 34 authentic global recipes without tedious planning.

Saudi Arabian
Kabsa

Rice Cooked in Aromatic Spices

If you’re not particularly fond of rice, this dish might just change your perspective. Instead of plain water, the rice is cooked in a fragrant blend of chicken broth, tomatoes, and a distinctive Arabian spice mix. 

Crisp Chicken

This juicy and flavorful rice provides a delightful contrast to the grilled chicken placed on top, along with the addition of roasted nuts and raisins. The result is a heavenly and delicious combination.

Kabsa Spice Blend

Omani limes, coriander, cumin, black peppercorn, cardamom, cinnamon, cloves, orange peel, bay leaves

Saudi Arabian Kabsa

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cooked rice
tomato puree in cup
Fried Chicken Breast in Pan
nuts and dried fruits
Saudi Arabian Kabsa

Saudi Arabian Kabsa

SpiceBreeze
Kabsa is hailed as Saudi Arabia's national dish, a flavorful one-pot meal that combines fragrant rice, crisp and tender meat, and a zesty sauce, all harmoniously infused with aromatic spices. Typically garnished with roasted nuts and raisins, Kabsa offers a culinary journey into the heart of Saudi Arabian culture and flavors.
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hands-on time 30 minutes
Course Main Course
Cuisine Saudi Arabian
Servings 3

Ingredients
  

Protein

  • 1 lb chicken thighs [1]

Fresh Produce

  • 1 onion finely chopped
  • 2 cloves garlic (optional) finely chopped
  • 1 tomato chopped
  • 1 cup grated carrots (optional) [2]
  • 1-2 tbsp lemon juice (optional)

Packaged Food/Staples

  • 1 tbsp tomato paste
  • 2.5 cups chicken broth [3]
  • 1 cup basmati rice [4]

Kabsa

  • 1 pouch Omani limes, coriander, cumin, black peppercorn, cardamom, cinnamon, cloves, orange peel, bay leaves

Optional Garnish

  • 1/3 cup sliced almonds [6] [7]
  • 1/3 cup raisins [7]
  • 1/4 cup chopped parsley or cilantro
  • 3 slices orange, peeled and halved

Suggested Sides

  • Cucumber or lettuce salad
  • Flatbread
  • Steamed or cooked vegetables [8] (carrots, cauliflower, endives, daikon)

Instructions
 

Prepare Rice

  • In a BOWL, add the rice.
    Cover it with water and let it soak for 30 minutes.

Cook Rice

  • In a POT, heat 3 tbsp oil over medium heat.
  • Fry onions until they turn golden.
  • Optionally, add garlic and stir-fry for 30 seconds.
  • Add the tomatoes and tomato paste, and fry for 3-5 minutes.
  • Add the chicken, Kabsa spices, and salt to taste.
    Mix well and fry for a few minutes until the chicken changes color on all sides. Turn every 2 minutes.
  • Add 1 cup of broth, cover, and bring to a boil.
    Reduce the heat to medium-low and cook for 10 minutes.
  • Remove the chicken and set it aside.
  • Add the drained rice, optional carrots, 1.5 cups of broth, and salt to taste.
  • Mix well, cover, bring to a boil, and then reduce the heat to low.
    Cook for about 15 minutes until the rice is cooked.

Broil Chicken [5]

  • Preheat the OVEN to 450°F.
  • Season the chicken with salt and pepper to taste.
    Brush it with oil and broil for 15 minutes.

Serve

  • Place the chicken on top of the rice.
    Optionally, season the rice with lemon juice and add garnish of your choice. (Recommended)
    Serve with your preferred sides.
  • Enjoy!

Notes

[1] Find the recipe for lamb or beef stew below.
[2] Substitute: parsnip, pumpkin, or skip.
[3] Substitute: other broth or water.
[4] Substitute: long grain rice.
[5] Alternative: Fry chicken in a PAN with very hot oil.
[6] Alternative: Use whole almonds and prepare them as follows:
In a small BOWL, add almonds. Cover with boiling water. Let them sit for exactly 60 seconds. Drain. Rinse with cold water. To remove their skins, gently pinch one end of each almond, causing the skin to loosen. The nut will easily pop out, so have your other hand ready to catch it. Warm the almonds for 10 seconds in the microwave to ease slicing. Then, using a sharp knife, carefully slice them vertically one by one.
[7] In a PAN, roast almonds and raisins in separate batches.
Saudi Arabian Kabsa

Saudi Arabian Kabsa - Beef Stew Version

SpiceBreeze
Kabsa is hailed as Saudi Arabia's national dish, a flavorful one-pot meal that combines fragrant rice, crisp and tender meat, and a zesty sauce, all harmoniously infused with aromatic spices. Typically garnished with roasted nuts and raisins, Kabsa offers a culinary journey into the heart of Saudi Arabian culture and flavors.
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hands-on time 30 minutes
Course Main Course
Cuisine Saudi Arabian
Servings 3

Ingredients
  

Protein

  • 1 lb beef or lamb stew [1]

Fresh Produce

  • 1 onion finely chopped
  • 2 cloves garlic (optional) finely chopped
  • 1 tomato chopped
  • 1 cup grated carrots (optional) [2]
  • 1-2 tbsp lemon juice (optional)

Packaged Food/Staples

  • 1 tbsp tomato paste
  • 2.5 cups beef broth [3]
  • 1 cup basmati rice [4]

Kabsa

  • 1 pouch Omani limes, coriander, cumin, black peppercorn, cardamom, cinnamon, cloves, orange peel, bay leaves

Optional Garnish

  • 1/3 cup sliced almonds [6] [7]
  • 1/3 cup raisins [7]
  • 1/4 cup chopped parsley or cilantro
  • 3 slices orange, peeled and halved

Suggested Sides

  • Cucumber or lettuce salad
  • Flatbread
  • Steamed or cooked vegetables [8] (carrots, cauliflower, endives, daikon)

Instructions
 

Prepare Rice

  • In a BOWL, add the rice.
    Cover it with water and let it soak for 30 minutes.

Cook Meat

  • In a POT, heat 3 tbsp oil over medium heat.
  • Fry onions until they turn golden.
  • Optionally, add garlic and stir-fry for 30 seconds.
  • Add the meat. Mix well and fry for a few minutes until the meat changes color on all sides. Turn every 2 minutes.
  • Add the Kabsa spices and salt to taste. Mix well.
  • Add the tomatoes and tomato paste, and fry for 3-5 minutes.
  • Add 1 cup of broth or a little bit more to just cover the meat.
    Cover the pot. Bring to a boil.
    Reduce the heat to medium-low. Cook for approximately 90 minutes until the beef is tender.

Add Rice

  • Add the drained rice, optional carrots, 1.5 cups of broth, and salt to taste.
  • Mix well, cover, bring to a boil, and then reduce the heat to low.
    Cook for approximately 15 minutes until the rice is cooked.

Serve

  • Optionally, season the rice with lemon juice and add garnish of your choice. (Recommended)
    Serve with your preferred sides.
  • Enjoy!

Notes

[1] Find the recipe with chicken here.
[2] Substitute: parsnip, pumpkin, or skip.
[3] Substitute: other broth or water.
[4] Substitute: long grain rice.
[5] Alternative: Fry chicken in a PAN with very hot oil.
[6] Alternative: Use whole almonds and prepare them as follows:
In a small BOWL, add almonds. Cover with boiling water. Let them sit for exactly 60 seconds. Drain. Rinse with cold water. To remove their skins, gently pinch one end of each almond, causing the skin to loosen. The nut will easily pop out, so have your other hand ready to catch it. Warm the almonds for 10 seconds in the microwave to ease slicing. Then, using a sharp knife, carefully slice them vertically one by one.
[7] In a PAN, roast almonds and raisins in separate batches.
SpiceBreeze
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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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2
Nov, 2023
Canadian Tourtière

Canadian Tourtière

How to cook 34 authentic global recipes without tedious planning.

Canadian
Tourtière

Juicy Filling

Tourtière is a beloved tradition in Canadian culture. What distinguishes it is its juicy filling, achieved by not browning the ground meat and onions, but rather simmering them in a small amount of oil and water. The addition of cooked potatoes serves to bind the filling.

Variations

We recommend enhancing the flavor by incorporating additional vegetables. For example, celery and carrots can provide a delightful textural contrast. If you’d like to put a twist on this classic dish, consider to substitute the potatoes with sweet potatoes or parsnips, both of which introduce a touch of sweetness to the mix.

Spice Blend

Traditional spices can vary significantly, often centered around the flavors of black pepper and cinnamon, enhanced by the inclusion of nutmeg, cloves, and an assortment of herbs. Our blend includes:

Cinnamon, allspice, nutmeg, black pepper, cloves, marjoram, thyme

Canadian Tourtière

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ground beef
pie crust
mashing potatoes step 1
root vegetables
Canadian Tourtière

Canadian Tourtière

SpiceBreeze
Tourtière is a traditional Canadian meat pie, highly popular in Quebec and often relished during the holiday season, particularly on Christmas Eve. This dish boasts numerous regional variations, and many families have their closely guarded secret recipes. You can savor its simple instructions with our customized spice blend and explore a multitude of variation in this online recipe.
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hands-on time 30 minutes
Course Main Course
Cuisine Canadian
Servings 3

Ingredients
  

Protein

  • 1 lb ground meat [1]

Fresh Produce

  • 1 russet potato (about 1/2 lb), quartered [2]
  • 1 medium onion finely chopped
  • 1 stalk celery (optional) [3] finely chopped
  • 2-4 tbsp fresh parsley (optional) chopped

Packaged Goods/Staples

  • 2 tbsp oil or lard
  • Salt & pepper
  • 2 sheets pastry dough (from frozen) [4]

Tourtière Culinary Spice Kit

  • Cinnamon, allspice, nutmeg, black pepper, cloves, marjoram, thyme

Suggested Sides

  • Fruit chutney [5] or ketchup
  • Cooked or roasted vegetables (zucchini, Brussels sprouts, cole, or root vegetables) or mashed peas
  • Salad: corn, mixed beans, or beetroot

Instructions
 

Potatoes

  • Boil the potatoes, drain well, and mash them [2].

Filling

  • In a large PAN, heat 2 tbsp oil over low to medium heat.
  • Add onions and optional celery [3].
    Cook until soft but not brown.
  • Add meat and Tourtière spices. Season with salt & pepper to taste.
    Stir to crumble the meat as it cooks.
    Add 1/8 cup of water [6] to prevent the meat from browning.
  • Cover and reduce the heat to low.
    Cook about 10 minutes until the meat is done. Stir occasionally and add a bit of water if necessary.
    The filling should be moist but not watery.
  • Then, add the potatoes and optionally, parsley. Mix well.

Assembly

  • Line a 9-inch greased PIE DISH with one pastry sheet.
  • Spread the filling on top.
  • Place the other pastry sheet over the filling, and seal and crimp the edges of the pie.
  • Cut a few slits in the top crust to allow the steam to escape.
  • Cover the edges with small strips of ALUMINUM FOIL to prevent it from burning.

Bake

  • Preheat the OVEN to 450°F. Bake for 10 minutes.
  • Reduce temperature to 350ºF.
    Bake for 45 to 60 minutes, or until the crust turns golden.

Serve

  • Let the pie cool for 10 minutes before slicing and serving.
    Serve it with your preferred sides.
    Enjoy!

Notes

[1] Beef, or pork, or veal, or mixed.
Vegetarian: 1 cup cooked black lentils and 8 oz chopped mushrooms.
[2] Optionally:
  • Peel the potatoes.
  • Cut the potatoes into bite-sized cubes and skip the mashing.
[3] Recommended, but optionally: add the celery, 2 cloves garlic (chopped), and/or 1 cup of other small cut vegetables.
[4] Thaw it according to package instructions.
[5] Recipe here.
[6] Variation: Substitute with dark beer or dry white wine.
 
SpiceBreeze
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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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How to cook 34 authentic global recipes without tedious planning.
Canadian Tourtière

Canadian Tourtière

SpiceBreeze
Tourtière is a traditional Canadian meat pie, highly popular in Quebec and often relished during the holiday season, particularly on Christmas Eve. This dish boasts numerous regional variations, and many families have their closely guarded secret recipes. You can savor its simple instructions with our customized spice blend and explore a multitude of variation in this online recipe.
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hands-on time 30 minutes
Course Main Course
Cuisine Canadian
Servings 3

Ingredients
  

Protein

  • 1 lb ground meat [1]

Fresh Produce

  • 1 russet potato (about 1/2 lb), quartered [2]
  • 1 medium onion finely chopped
  • 1 stalk celery (optional) [3] finely chopped
  • 2-4 tbsp fresh parsley (optional) chopped

Packaged Goods/Staples

  • 2 tbsp oil or lard
  • Salt & pepper
  • 2 sheets pastry dough (from frozen) [4]

Tourtière Culinary Spice Kit

  • Cinnamon, allspice, nutmeg, black pepper, cloves, marjoram, thyme

Suggested Sides

  • Fruit chutney [5] or ketchup
  • Cooked or roasted vegetables (zucchini, Brussels sprouts, cole, or root vegetables) or mashed peas
  • Salad: corn, mixed beans, or beetroot

Instructions
 

Potatoes

  • Boil the potatoes, drain well, and mash them [2].

Filling

  • In a large PAN, heat 2 tbsp oil over low to medium heat.
  • Add onions and optional celery [3].
    Cook until soft but not brown.
  • Add meat and Tourtière spices. Season with salt & pepper to taste.
    Stir to crumble the meat as it cooks.
    Add 1/8 cup of water [6] to prevent the meat from browning.
  • Cover and reduce the heat to low.
    Cook about 10 minutes until the meat is done. Stir occasionally and add a bit of water if necessary.
    The filling should be moist but not watery.
  • Then, add the potatoes and optionally, parsley. Mix well.

Assembly

  • Line a 9-inch greased PIE DISH with one pastry sheet.
  • Spread the filling on top.
  • Place the other pastry sheet over the filling, and seal and crimp the edges of the pie.
  • Cut a few slits in the top crust to allow the steam to escape.
  • Cover the edges with small strips of ALUMINUM FOIL to prevent it from burning.

Bake

  • Preheat the OVEN to 450°F. Bake for 10 minutes.
  • Reduce temperature to 350ºF.
    Bake for 45 to 60 minutes, or until the crust turns golden.

Serve

  • Let the pie cool for 10 minutes before slicing and serving.
    Serve it with your preferred sides.
    Enjoy!

Notes

[1] Beef, or pork, or veal, or mixed.
Vegetarian: 1 cup cooked black lentils and 8 oz chopped mushrooms.
[2] Optionally:
  • Peel the potatoes.
  • Cut the potatoes into bite-sized cubes and skip the mashing.
[3] Recommended, but optionally: add the celery, 2 cloves garlic (chopped), and/or 1 cup of other small cut vegetables.
[4] Thaw it according to package instructions.
[5] Recipe here.
[6] Variation: Substitute with dark beer or dry white wine.
 
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

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12
Nov, 2022
Schupfnudeln fried

German-Austrian Schupfnudeln

How to cook 34 authentic global recipes without tedious planning.

Schupfnudeln - German-Austrian Noodle Dumplings

Schupfnudeln fried
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 1 lb starchy potatoes *1
  • 1 cup all-purpose flour
  • 1 medium egg
  • 1 pinch of salt
  • 2 tbsp potato starch

Instructions

  1. Boil the potatoes in their skins until soft. Let them cool down.
  2. Peel the potatoes and either press them through a potato press or mash them with a potato masher until no lumps left. Don't use a food processor or blender.
  3. Let it cool completely.
  4. Add flour, starch, and egg. Season with salt to taste.
  5. Mix roughly with a fork. Then knead everything with your hands to a smooth dough, but only very briefly.
  6. On a well-floured worktop, divide the potato dough into 4 parts.
  7. Form each part into a long sausage roll of about 1 inch thickness.
  8. Cut the rolls into about 1 inch wide pieces.
  9. Roll each piece individually between floured hands into a finger-thick roll with pointed ends.
  10. Place so the formed Schupfnudeln on a well-floured platter.
  11. In a wide POT, bring water to a boil. Season with salt to taste.
  12. Depending on the size of the POT, place 10-20 Schupfnudeln in the boiling water.
  13. Scoop them out when they rise to the top.

Use the boiled Schupfnudeln in one of our Schupfnudeln recipes or to substitute gnocchi in your favorite recipe.

Notes

*1 recommended: russet or yukon gold potatoes

Recommended Products

© Recipe: SpiceBreeze
Cuisine: German / Category: Europe
German-Austrian Schupfnudeln
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

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Schupfnudeln - German-Austrian Noodle Dumplings

Schupfnudeln fried
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 1 lb starchy potatoes *1
  • 1 cup all-purpose flour
  • 1 medium egg
  • 1 pinch of salt
  • 2 tbsp potato starch

Instructions

  1. Boil the potatoes in their skins until soft. Let them cool down.
  2. Peel the potatoes and either press them through a potato press or mash them with a potato masher until no lumps left. Don't use a food processor or blender.
  3. Let it cool completely.
  4. Add flour, starch, and egg. Season with salt to taste.
  5. Mix roughly with a fork. Then knead everything with your hands to a smooth dough, but only very briefly.
  6. On a well-floured worktop, divide the potato dough into 4 parts.
  7. Form each part into a long sausage roll of about 1 inch thickness.
  8. Cut the rolls into about 1 inch wide pieces.
  9. Roll each piece individually between floured hands into a finger-thick roll with pointed ends.
  10. Place so the formed Schupfnudeln on a well-floured platter.
  11. In a wide POT, bring water to a boil. Season with salt to taste.
  12. Depending on the size of the POT, place 10-20 Schupfnudeln in the boiling water.
  13. Scoop them out when they rise to the top.

Use the boiled Schupfnudeln in one of our Schupfnudeln recipes or to substitute gnocchi in your favorite recipe.

Notes

*1 recommended: russet or yukon gold potatoes

Recommended Products

© Recipe: SpiceBreeze
Cuisine: German / Category: Europe
German-Austrian Schupfnudeln
2
Nov, 2022
Georgian Chakhokhbili

Georgian Chakhokhbili

How to cook 34 authentic global recipes without tedious planning.
Georgian Chakhokhbili

Georgian Chakhokhbili

SpiceBreeze
Chakhokhbili is a traditional Georgian one-pot stew made with chicken, onions, and tomatoes. Originally, the dish was made with pheasant ("khokhobi"). The stew is seasoned with the famous khemli suneli spice blend which contains coriander, mint, turmeric, savory, and fenugreek seeds and leaves (methi). If possible, we recommend serving the dish with Georgian cheese bread (khachapuri).
 
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hands-on time 30 minutes
Course Main Course
Cuisine Georgian
Servings 3

Ingredients
  

Protein

  • 2 lb chicken [1] thighs or legs bone-in

Fresh Produce

  • 1-2 red bell peppers diced (optional)
  • 1 lb tomatoes chopped [2]
  • 2-4 tbsp chopped fresh herbs [3]
  • 1-3 cloves garlic pressed or grated (optional)
  • 1-2 fresh chilies finely chopped (optional)

Packaged Goods/Staples

  • olive oil
  • salt & pepper

Chakhokhbili Culinary Spice Kit

  • coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves

Suggested Sides

  • any flat bread or Georgian khachapuri [4]
  • cooked or steamed rice

Instructions
 

  • Season chicken with salt & pepper to taste.

Cook

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Add chicken and fry until it turns brown on all sides. Scoop it out and set aside.
  • In the same POT, add onions and optionally bell pepper.
  • Fry over medium heat until the onions turn golden.
  • Add tomatoes and Chakhokhbili spices. Mix well.
  • Season with salt & pepper to taste. Return chicken. Mix well. Cover.
  • Bring to a boil. Cook over medium heat for 30-60 minutes until the chicken falls apart. Stir occasionally.

Add to taste:

  • fresh herbs, and
  • optionally garlic and/or fresh chilies.
  • Cook for another 5 minutes.

Notes

[1] Substitute: lamb chops or loin. Cook 90-120 minutes.
[2] Substitute: 2 cups tomatoes (whole, chopped, or puree), unseasoned.
[3] Your choice of: parsley, mint, basil, or cilantro.
[4] Khachapuri recipe.
 

Georgian Dishes

Georgian chakhokhbili
Georgian lobio
Georgian chashushuli
Georgian ajapsandali
SpiceBreeze
SpiceBreeze
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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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2
Nov, 2022
European Schupfnudeln

German-Austrian Schupfnudeln Variations

How to cook 34 authentic global recipes without tedious planning.
European Schupfnudeln

German-Austrian Schupfnudeln

SpiceBreeze
Around 1630, German soldiers rolled finger-sized noodles from their ration of flour and water. Today, Swabians usually fry Schupfnudeln with sauerkraut and bacon, served at every festival and market. Austrians love the Schupfnudeln with poppy seeds and sweet fruits. Italian gnocchi are identical to Schupfnudeln, just in a different shape. Our recipe gives you all the options, including substitute vegetables for sauerkraut.
 
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hands-on time 30 minutes
Course Main Course
Cuisine Austrian, German
Servings 3

Ingredients
  

Protein

  • 4 oz bacon [1] cut into 1/2 inch strips

Fresh Produce

  • 1 medium onion finely chopped
  • 8 oz green cabbage or baby broccoli [2] cooked

Packaged Goods/Staples

  • 12 oz gnocchi [3]
  • 12 oz dried prunes [4] pitted
  • sugar or other sweetener
  • salt & pepper

Alternative: Mohnbutter

  • 4 tbsp butter
  • 1-3 oz ground poppy seeds
  • 2 tbsp powdered sugar optionally

Instructions
 

  • In a PAN, fry bacon strips over medium heat until crisp. Scoop them out. Set aside.
  • Add onions. Fry 5 minutes.
  • Add gnocchi. Fry 5 minutes.
  • Add vegetables and return bacon.
  • Heat until all ingredients are hot.
  • Season with salt & pepper to taste.
  • Serve the compote (see below) for dessert.

Alternative: Mohnbutter

  • Cook gnocchi according to package directions.
  • In a PAN, melt 4 tbsp butter. Lightly roast poppy seeds and optionally Mohnbutter spices. Add gnocchi and toss to reheat.
  • Serve with a side of prunes compote.
  • Optionally, sprinkle with powdered sugar.

Compote

  • In a POT, add prunes and 2 cups of water.
  • Add sweetener and Schupfnudeln spices to taste. Cover and cook over low heat for about 30 to 60 minutes until the prunes softened to your taste and the sauce thickened. Add water if necessary. Enjoy!

Notes

[1] Substitute bacon with small diced pancetta.
[2] Substitute vegetables with 12 oz sauerkraut.
[3] Substitute gnocchi with homemade Schupfnudeln (recipe) or cooked thick pasta (recipe & tips online).
[4] Substitute dried prunes with fresh plums or apples: reduce the water to 1/8 cup.
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

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16
Oct, 2022
Georgian Lobio

Georgian Lobio – The Breeze Way

How to cook 34 authentic global recipes without tedious planning.
Georgian Lobio

Georgian Lobio

SpiceBreeze
Lobio is a very popular dish in Georgia, Europe. It's served as a hot stew in the winter or a cold dip in the summer. There exist many variations for the ingredients. Please select your favorite from our suggestions. You might want to serve it with pomegranate and cornbread for an extraordinarily complex flavor experience. Pickled vegetables are another good addition. The spice blend is the famous Khemli Suneli.
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Cuisine Georgian
Servings 3

Ingredients
  

Protein

  • 2 cans kidney beans drained and rinsed, 15 oz each (see notes for substitutes)

Fresh Produce

  • 1 medium onion finely chopped
  • 1/2 cup cilantro chopped (see notes for substitutes)

Packaged Goods/Staples

  • 1.5 cups vegetable broth
  • 1/4 cup walnuts ground (see notes for substitutes)
  • olive oil
  • salt & pepper

Lobio Culinary Spice Kit

  • Coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves

Optional

  • Pomegranate molasses or fresh seeds (see notes for molasses recipe)
  • Cornbread or flatbread

Instructions
 

Step 1: Prepare Beans

  • In a BOWL, mash about 2/3 of the beans with a potato masher.

Step 2: Fry

  • In a PAN, heat 2 tbsp olive oil over medium heat.
  • Fry the onions until soft, stirring frequently.

COOK

    Step 3

    • In a POT, add all beans and broth. Mix well. 

    Step 4

    • Add:
    • the fried onions with the oil,
    • cilantro,
    • ground walnuts,
    • salt & pepper to taste,
    • and Lobio spices.

    Step 5

    • Bring to a boil.
    • Reduce the heat to medium-low.
    • Cook for 20 minutes, stirring frequently.

    Optionally

    • For a sweet-sour note, add pomegranate molasses or pomegranate seeds to taste to the finished dish or over the plated meal.
    • Serve with cornbread.
    • Enjoy!

    Notes

    Beans
    ▪ Substitute beans with navy or cranberry beans.
    ▪ Substitute half of the beans with 1/2 lb ground meat.
    Herbs
    ▪ Substitute cilantro with mint or parsley.
    Nuts
    ▪ Substitute walnuts with almonds or hazelnuts or 1 tbsp flour in step 4.
    Pomegranate
    Recipe for pomegranate molasses
    Variations
    ▪ If you love garlic: Add 2 cloves grated garlic in step 2.
    ▪ If you prefer to add veggies: Add 8 oz green beans and 0.5 cup more broth in step 3.
    ▪ If you love nuts: Add 0.25 cup chopped walnuts in step 4.
     
     
    Georgian Bread: Khachapuri recipe.

    Georgian Dishes

    Georgian chakhokhbili
    Georgian lobio
    Georgian chashushuli
    Georgian ajapsandali
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    Georgian Lobio

    Georgian Lobio - The Breeze Way

    Lobio is a very popular dish in Georgia, Europe. It’s served as a hot stew in the winter or a cold dip in the summer. There exist many variations for the ingredients. Please select your favorite from our suggestions. You might want to serve it with pomegranate and cornbread for an extraordinarily complex flavor experience. Pickled vegetables are another good addition. The spice blend is the famous Khemli Suneli.

    Protein

    • 2 cans kidney beans (drained and rinsed, 15 oz each (see notes for substitutes))

    Fresh Produce

    • 1 medium onion (finely chopped)
    • 1/2 cup cilantro (chopped (see notes for substitutes))

    Packaged Goods/Staples

    • 1.5 cups vegetable broth
    • 1/4 cup walnuts (ground (see notes for substitutes))
    • olive oil
    • salt & pepper

    Lobio Culinary Spice Kit

    • Coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves

    Optional

    • Pomegranate molasses or fresh seeds ((see notes for molasses recipe))
    • Cornbread or flatbread

    Step 1: Prepare Beans

    1. In a BOWL, mash about 2/3 of the beans with a potato masher.

    Step 2: Fry

    1. In a PAN, heat 2 tbsp olive oil over medium heat.

    2. Fry the onions until soft, stirring frequently.

    COOK

    Step 3

    1. In a POT, add all beans and broth. Mix well. 

    Step 4

    1. Add:

    2. the fried onions with the oil,

    3. cilantro,

    4. ground walnuts,

    5. salt & pepper to taste,

    6. and Lobio spices.

    Step 5

    1. Bring to a boil.

    2. Reduce the heat to medium-low.

    3. Cook for 20 minutes, stirring frequently.

    Optionally

    1. For a sweet-sour note, add pomegranate molasses or pomegranate seeds to taste to the finished dish or over the plated meal.

    2. Serve with cornbread.

    3. Enjoy!
    Beans

    ▪ Substitute beans with navy or cranberry beans.

    ▪ Substitute half of the beans with 1/2 lb ground meat.

    Herbs

    ▪ Substitute cilantro with mint or parsley.

    Nuts

    ▪ Substitute walnuts with almonds or hazelnuts or 1 tbsp flour in step 4.

    Pomegranate

    Recipe for pomegranate molasses

    Variations

    ▪ If you love garlic: Add 2 cloves grated garlic in step 2.

    ▪ If you prefer to add veggies: Add 8 oz green beans and 0.5 cup more broth in step 3.

    ▪ If you love nuts: Add 0.25 cup chopped walnuts in step 4.

     

     

    Georgian Bread: Khachapuri recipe.

    Georgian Dishes

    Georgian chakhokhbili

    Georgian lobio

    Georgian chashushuli

    Georgian ajapsandali

    Georgian
    coriander, fenugreek, methi, mint, savory

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