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Turkish Urfa Kebab

Turkish Urfa Kebab

 

Turkish Urfa Kebab

Turkish Urfa Kebab

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.
 
Print Recipe
Hands-on time 30 mins
Course Main Course
Cuisine Turkish
Servings 3

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.
Keyword urfa pepper
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Turkish Lahmacun

Turkish Lahmacun

 

Turkish Lahmacun

Turkish Lahmacun

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.
Print Recipe
Hands-on time 30 mins
Course Main Course
Cuisine Turkish
Servings 3 servings

Ingredients
  

  • 1 lb lamb or beef ground
  • 1 large onion
  • 1 bunch parsley
  • 1 1/2 bell pepper 1/2 green, 1 red
  • 12 tortilla wraps 8-inch
  • 2 cloves garlic
  • 2-4 tbsp tomato paste
  • 1-2 lemons for juice
  • 1/4 cup olive oil
  • salt & pepper

Suggested Fillings

  • 1 lettuce of your choice chopped
  • 1-2 tomatoes sliced
  • 1 cup yogurt plain

Lahmacun Culinary Spice Kit

  • PaprikaTurkish pepper (mild Marash & Urfa, crushed with oil and salt), anardana (pomegranate), oregano

Instructions
 

Prepare

  • 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.

Without a food processor

  • Grate onion and garlic, and finely chop parsley and bell peppers.

Mix

  • Pour the mixture into a BOWL.
  • Stir in oil, Lahmacun spices, and 2 tbsp tomato paste.
  • Add salt (1.5 tsp recommended) and black pepper to taste.
  • Add meat and mix very well.

Rest

  • Let rest for 15 minutes.
  • Add more tomato paste if not all liquid is absorbed.

Bake

  • On each tortilla, distribute 2 tbsp of the meat mixture thinly up to the very edges.
  • Bake in a medium hot PAN (without oil) or OVEN (325°F, 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 fillings of your choice.
  • Roll up and enjoy!

Notes

Variations
▪ Substitute lamb with any other ground meat.
▪ Substitute meat with 2 cups of cooked lentils or bulgur.
Keyword anardana, Marash pepper, urfa pepper
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Mie Goreng

Indonesian Mie Goreng

 

Mie Goreng

Indonesian Mie Goreng

Mie Goreng is a common dish in Indonesia, Malaysia, and Singapore. The stir-fried noodles resemble Chinese Chow Mein and might have their roots in Chinese cooking. The ingredient list offers a great variety with different selections of vegetables and optional meat or shrimp. The spice blend with earthy galangal accounts for an exceptional flavor.
Print Recipe
Hands-on Time 30 mins
Course Main Course
Cuisine Indonesian
Servings 3

Ingredients
  

Shopping List

  • 2-3 cups vegetable mix carrots, leek, Savoy cabbage, all thinly sliced
  • 8 oz noodles e.g. ramen or chukka soba
  • 1 onion thinly sliced
  • 2 cloves garlic finely chopped or grated
  • soy sauce or tamari
  • agave syrup or sugar

Optional

  • 1-2 tbsp anchovy paste recommended
  • 1 lb shrimp precooked
  • 1 bunch green onions sliced
  • 1 cup peanuts chopped
  • 1 lemon
  • 3-4 fried eggs
  • 6-8 slices fried tempeh fermented soybeans
  • 1 cup fried onions
  • 1 bag krupuk shrimp crackers

Mie Goreng Culinary Spice Kit

  • Galangal, turmeric, black pepper, nutmeg, chili, amchoor, tamarind

Instructions
 

Noodles

  • Cook noodles according to package instructions.

Fry

  • In a large PAN, heat 1 tbsp oil. Fry onions and garlic over medium heat until the onions turn slightly brown.
  • Add vegetables and fry them over medium heat for about 5-10 minutes(*) until they are almost cooked.
  • Stir in 2 tbsp tamari, Goreng spices, and 1 tbsp syrup. Add salt to taste.
  • Optionally, add anchovy paste and shrimp.
  • Add noodles and stir-fry over medium heat until noodles are well blended with the vegetables.

Serve

  • Optionally, sprinkle with green onions, peanuts, lemon juice, fried onions.
  • Place tempeh slices and/or add fried eggs on top.
  • Serve with krupuk.
  • Enjoy!

Notes

(*) Leftover vegetables are fine as well. Reduce the cooking time accordingly.
▪ Substitute shrimp with chicken breast, cut into bite-size cubes and add them with the vegetables.
▪ Other vegetables: mung bean sprouts, bamboo shoots, napa cabbage, bok choy, or bell pepper.
Keyword amchoor, galangal, tamarind, turmeric
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Réunionese Rougail

Réunionese Rougail Saucisses

 

Rougail

Réunionese Rougail Saucisses

This dish is one of the most well-known specialties from the cultural melting pot La Réunion, one of five French oversea regions. Less than 1 Million people live on the small tropical island in the Indian Ocean between Madagascar and Mauritius. Rougail saucisses is made preferably with spicy smoked sausages or chicken.
Take a moment to smell the distinctive makrut lime leaves.
 
Print Recipe
Hands-on Time 30 mins
Course Main Course
Cuisine La Réunionese
Servings 3

Ingredients
  

  • 1 lb smoked sausages e.g. Andouille or vegan
  • 1 lettuce of your choice sliced
  • 2 carrots finely chopped
  • 2 medium tomatoes chopped
  • 2 onions chopped
  • 3 cloves garlic grated
  • 1 orange for juice
  • olive oil
  • salt & pepper

Optional

  • 1-2 fresh chilies
  • 1 cup vegetables of your choice e. g.
  • bell pepper broccoli, zucchini,
  • all finely chopped

Suggested Side

  • 2 cups cooked rice

Rougail Culinary Spice Kit

  • Pouch [1] Thyme, turmeric, ginger, bay leaves
  • Pouch [2] Makrut lime leaves 

Instructions
 

Salad

  • Mix 1 tbsp orange juice with salt & pepper to taste.
  • Add 1 tbsp oil. Mix or shake well.
  • Toss dressing over lettuce.

Prepare Sausages

  • Prick each sausage 2 times with a fork.
  • In a POT, bring 2 quarts of water to a boil.
  • Add sausages and cook for 5 minutes.
  • Remove the sausages. Let cool.
  • Cut them into 1/2-inch slices. Set aside.

Cook

  • In a POT, heat 2 tbsp oil over medium heat.
  • Fry onions until translucent.
  • Add garlic, carrots, and sausages.
  • Optionally, add chilies and other vegetables.
  • Fry 5-10 minutes. Stir frequently.
  • Add tomatoes, salt & pepper to taste, and Rougail [1] spices. Mix well.
  • Cover. Cook 20 minutes over low heat. Stir occasionally.

Serve

  • Sprinkle Rougail [2] spices to taste over plated Rougail or salad.
  • Enjoy!

Notes

Variations
  • Substitute sausages with chicken breast or thighs (cut into 1/2 inch pieces) or 1 can Kidney beans (rinsed) and skip the ‘Prepare Sausages’ step.
Keyword makrut lime
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Indian Saag Paneer

Indian Saag Paneer

 

Saag Paneer

Indian Saag Paneer

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. 
 
Print Recipe
Hands-on Time 30 mins
Course Main Course
Cuisine Indian
Servings 3

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.
 
Keyword cardamom, cinnamon, cloves, ginger
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Laotian Larb

Laotian Larb

 

Larb dipping

Laotian Larb

This simple fresh dish is a specialty from Laos and one of our summer favorites. Larb or laap is an aromatic sour-salty salad with raw or cooked ground meat. We go with the latter and an exotic blend of lemongrass, amchoor (green mango), and dried herbs. We recommend adding fresh herbs for an extra flavor burst. It's best with rice and unseasoned salad.
 
Print Recipe
Hands-on Time 30 mins
Course Main Course
Cuisine Laotian
Servings 3

Ingredients
  

  • 1 lb ground meat beef, pork, or poultry
  • 4 green onions thinly sliced
  • 1 lettuce sliced
  • 1 English cucumber sliced
  • 2-4 limes or lemons for juice
  • 4 cups rice cooked; recommended: jasmine rice
  • 1-2 tbsp soy sauce or tamari

Optional

  • 1 tbsp jasmine rice uncooked
  • 1-3 tsp sugar palm or brown
  • 1-3 tbsp chopped herbs (mint, cilantro, and/or Thai basil)
  • 1-3 fresh red chilies sliced
  • 4 oz mung bean sprouts
  • 1 cup cashew or peanuts chopped

Larb Culinary Spice Kit

  • Lemongrass, amchoor, garlic, lemon peel, chili, coriander, ginger, star anise, cilantro, onion, basil, cumin, mint, white peppercorn, cinnamon, lemon oil

Instructions
 

Optional preparation

  • In a PAN, toast 1 tbsp uncooked rice over medium heat until it turns golden brown.
  • Transfer to a spice grinder and grind until fine. Set aside.

Cook meat

  • In a PAN, cook ground meat over medium heat, stirring frequently, until it’s crumbled and fully cooked.
  • Turn heat off.

Season

  • Add Larb spices and onions. Mix well.
  • Add to taste: 1-3 tbsp lime juice and
  • 1-2 tbsp soy sauce. Mix well.

Optionally

  • Optionally, add chopped herbs (recommended), 1-3 tsp sugar, toasted ground rice, and/or chilies to taste. Mix well.

Serve

  • Transfer larb salad to a SERVING BOWL.
  • Serve with rice, lettuce, cucumber slices, and optional mung bean sprouts.

Optionally

  • Optionally, sprinkle with chopped nuts.
  • Enjoy!

Notes

▪ Substitute 2 green onions with 1/2 red onion.
▪ Substitute soy sauce with 1-3 tsp fish sauce or add 1-3 tbsp anchovy paste.

Vegetarian Versions

Substitute meat and the 'cook meat'-step in the instructions as follows:
1) Cauliflower Larb
  • In a FOOD PROCESSOR, chop 1 head raw cauliflower into rice-size pieces.
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry cauliflower until cooked but still a bit crisp.
  • Turn heat off.
2) Mushroom Larb
  • Chop 1 lb of your favorite mushrooms into about pea-size pieces.
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Cook mushrooms until they are cooked.
  • Turn heat off.
Keyword amchoor, lemongrass, mint, star anise

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