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3
Nov, 2024
Armenian Borek

Armenian Lentil Borek

Armenian Borek

Armenian Lentil Borek

SpiceBreeze
Armenian Lentil Borek is a delightful twist on a traditional favorite, swapping the classic cheese filling for a savory, spiced lentil mixture. Encased in flaky phyllo dough, these pastries are crispy on the outside and satisfyingly hearty on the inside. Perfect as an appetizer, snack, or light meal, lentil borek offers a unique blend of spices and textures that showcase the rich flavors of Armenian cuisine. Whether you’re new to borek or a seasoned fan, this vegetarian-friendly version is sure to become a favorite!
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hands-on time 30 minutes
Course Main Course
Cuisine Armenian
Servings 3

Ingredients
  

Fresh Produce

  • 1 medium onion finely chopped
  • 1/4 cup fresh parsley chopped

Packaged Goods/Staples

  • 1 package phyllo dough thawed
  • 1 cup green or brown lentils rinsed
  • melted butter or olive oil
  • salt & pepper

Culinary Spice Kit

  • 1 pouch bell pepper, garlic, coriander, cumin, paprika, mint

Suggested Toppings & Sides

  • nigella or sesame seeds
  • lemon-yogurt dip optionally with lots of garlic
  • fresh salad suggested: Tabbuleh

Instructions
 

Cook the Lentils

  • In a POT, add the lentils with enough water to cover them by a few inches.
  • Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, or until lentils are tender.
  • Drain and set aside.

Prepare the Filling

  • In a PAN, heat a 2 tbsp oil or butter over medium heat.
  • Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  • Add the Borek spices. Stir and cook for another 1 to 2 minutes.
  • Add the cooked lentils and stir well to combine. Taste and adjust salt & pepper as desired.
  • Remove from heat and let cool slightly, then stir in the chopped parsley.

Assemble the Borek

  • Cut the phyllo dough in squares or rectangles of 4 to 6 inches per side.
  • Option 1 "Triangles": Spoon 1 tbsp of the filling in the center of a square, then fold one edge over to form a triangle until fully wrapped.
  • Option 2 "Cigars": Spoon a line of the filling along one edge, then roll up tightly into a log shap.
  • Press the sides to close.

Bake the Borek

  • Preheat the oven to 350°F (180°C).
  • Place the Borek on a baking sheet lined with parchment paper and brush the tops with melted butter or oil.
  • Optionally, sprinkle with sesame or nigella seeds.
  • Bake for 20 to 25 minutes, or until golden and crispy.

Serve

  • Serve Borek with your preferred sides.
  • Enjoy!
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 meat
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.
 

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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.
 

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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 classic Georgian one-pot stew featuring chicken, onions, and tomatoes. Traditionally prepared with pheasant (“khokhobi”), this flavorful dish is seasoned with the renowned khemli suneli spice blend, a fragrant mix of coriander, mint, turmeric, savory, and fenugreek seeds and leaves (methi). For an authentic touch, we highly recommend pairing it 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

  • 2 medium onions  chopped
  • 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

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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.

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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
    3
    Sep, 2022
    Ethiopian Tibs

    Ethiopian Tibs

    How to cook 34 authentic global recipes without tedious planning.
    Ethiopian Tibs

    Ethiopian Tibs

    SpiceBreeze
    Most of the Ethiopian meals require endless hours of cooking. Tibs is a convenient exception. Meat and vegetables are quickly fried with the indispensable berbere spice blend. Authentic berbere is very hot. We created a mild version with the same rich flavor. Optionally, add chilies for some heat.
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    hands-on time 30 minutes
    Course Main Course
    Cuisine Ethiopian
    Servings 3

    Ingredients
      

    Protein

    • 1 lb lamb, sirloin beef, or chicken breast or thighs, cut into 1/4 inch thin strips, about 1/2-1 inch long

    Fresh Produce

    • 2 cloves garlic grated or pressed
    • 1 large onion halved and sliced
    • 1 bell pepper yellow or red or mixed, cut into 1/4 inch thin strips

    Packaged Goods/Staples

    • 2 tbsp red wine
    • vegetable oil *
    • salt & pepper

    Berbere Culinary Spice Kit

    • Paprika, mild chilies, coriander, ginger, basil, ajwain, cardamom, cinnamon, cloves, fenugreek

    Optional

    • 1-4 fresh jalapeño and/or red chilies finely sliced

    Suggested Sides

    • flat bread Ethiop. injera ** recommended
    • rice cooked or steamed
    • tomato cucumber salad with light dressing

    Instructions
     

    Prepare

    • In a BOWL, mix wine, garlic, and Berbere spices. Set aside.

    Tibs

    • In a large PAN, heat 2 tbsp oil. Add onions and 1/2 tsp salt.
    • Stir-fry 5-10 minutes over medium heat, until the onions turn translucent.
    • Add the mixture from the BOWL and bell peppers.
    • Cover and cook over medium-low heat for about 10 minutes, stirring occasionally. If necessary, add 1-2 tbsp of water.
    • Add meat and stir-fry quickly over high heat for about 2 minutes, until the meat is just cooked. Add salt to taste.

    Serve

    • Serve tibs with your preferred sides.
    • Enjoy!

    Notes

    * Ethiopian seasoned oil recommended.
    ** From an Ethiopian store, if available, or try our shortcut recipe.
    Ethiopian Injera

    Ethiopian Injera - Shortcut Version

    Injera is best made with teff flour. This gluten-free grain is increasingly available in grocery stores with a wide product selection. Of course, Amazon has it too.

    Authentic Ethiopian injera requires a long preparation time and many steps spread over several days. The baking requires a special pan dedicated only for injera and years of experience. Our shortcut recipe skips the long preparation and can be made on a regular pan. Though the spongy texture can't be reached, the use of teff flour creates an authentic flavor and is fun to eat.

    Ingredients

    • 3/4 cup teff flour
    • salt
    • baking soda
    • 2 tbsp yogurt, plain

    Instructions

    Batter

    In a BOWL, mix teff with a dash of salt and baking soda.

    Add 3/4 cup of water and the yogurt.

    Bake

    Heat a dry PAN over medium heat.

    Add 1/4 cup of the batter in the center of the PAN.

    Tilt the PAN with a circular motion so that the batter coats the surface evenly.

    Cover and cook until the batter is dried, about 2 to 5 minutes. Don't turn it.

    © Recipe: SpiceBreeze
    Cuisine: Ethiopian
    Ethiopian Tibs
     

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