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.
This dish looks like an omelet but gives a different taste experience. Not the eggs but the vegetables are the stars of the dish. The eggs act as a supporter, holding the dish together to create a heavenly taste thanks to the divine Persian 'advieh' spice blend from rosebud, cinnamon, cardamom, and mace. Healthy turmeric adds a beautiful yellow color.
If a spice deserves to be labeled “unique” it is mastic, also called mastiha. There is only one place in the world where it is produced, on Chios, a small island in the Mediterranean Sea. The rarity and complex production are reflected in a price much higher than most spices.
Vietnamese Bánh Xèo A Magic Combination of Flavors and Textures Bánh xèo is a delicious Vietnamese dish that can be described as a crispy rice flour crepe filled with savory ingredients such as shrimp, pork, and bean sprouts. Bánh xèo is traditionally served with fresh herbs, lettuce leaves, and a dipping sauce made from fish […]
Lebanese Batata Chap “Croquettes” With Savory Filling Batata chap has a crisp outer layer made from mashed potatoes and a juicy filling, seasoned with the Lebanese seven spice blend. The beauty of this recipe is the diverse filling styles one can make. Branch out to fish, cheese, rice, lentils, or beans. Batata Chap Spice Blend […]
Indian Malai Kofta Vegetables in the Spotlight Malai Kofta is a luxurious North Indian delicacy that tantalizes the senses with its creamy and aromatic sauce, and melt-in-your-mouth koftas. The soft paneer cheese and vegetable or meat koftas are simmered in a velvety sauce that’s infused with our blend of aromatic spices. Each bite leaves you […]
Venezuelan Pabellón Criollo National Dish for any Occasion There is literally no family or community event without Pabellón Criollo. The juicy meat is really easy to prepare, just takes a bit of patience. You can get creative with the combinations of sides and toppings. If you can find plantain, don’t miss to add a side […]
Japanese Sushi Variations There is so much more Originally, sushi was a method of preserving fish in rice and salt. But sushi is not just about fish. Our recipe is good with or without fish. While the rice remains, everything else is up to your taste and imagination. There are more forms than nigiri and […]
Chilaquiles is a traditional Mexican dish dating back to the Aztecs. It's popular throughout Mexico in several variations. Indulge in crunchy, deep fried tortilla chips covered with a scrumptious tomato sauce. Your spice kit includes fruity and mild ancho peppers for a little kick.
Japanese tsukune are meatballs coated with a salty-sweet sauce. It's one of the common grilled items served at Japanese yakitori restaurants. This dish is perfect for your next barbecue cook-out or dinner. The meatballs are soft, bouncy, and smooth in texture. Create your minced meat with your desired protein. Optionally, stuff it with vegetables. […]
Quinoa is a grain dating back to the pre-Columbian cultures in Latin America. With its protein, dietary fiber, polyunsaturated fats, and minerals, quinoa remains an important source of nutrients for the Quechua and Aymara peoples in the Andes region of South America. In their language, quinoa means ‘mother grain’. Aji panca is very mild chili pepper with a fruity-sweet flavor.
Okonomiyaki is a savory Japanese pancake. The name translates to 'grill what you like'. The most popular ingredients are stock made from seaweed and shredded green cabbage. Okonomiyaki is also called 'Japanese pizza'. Like the Italian relative, you can add any desired toppings. A top seller at festivals is a thinner version that is wrapped around a stick.
Koshary was originally a meal to use up leftovers. Today, it's a national dish of Egypt and served in dedicated Koshary Restaurants in Cairo. The key to its complex flavor is the harmonic combination of all ingredients. Assembly Instructions: First pile up your plate in layers of rice, noodles, lentils, and meat (optional). Then, sprinkle onions and garbanzo beans on top. Finish with red and white sauce to taste. Finally, mix all together and dig in!
Who doesn't love chicken nuggets? Discover this Austrian take on the all-time favorite with thin chicken slices. The breading includes mustard, a variety of herbs, including tarragon and lemon verbena, finished with a hint of lemon and nutmeg. Serve the Kräuterbackhendl with a tartar-like dipping sauce, and give potato-rutabaga salad a try.
The Chinese-influenced Thai dish, Pad See Ew, translates to "fried [with] soy sauce." It is comparable to its sibling dish, Pad Thai, which uses thinner rice noodles. While Pad Thai is more sweet and savory, Pad See Ew has a deeper flavor and delicious texture from slightly charred noodles. The highlight of Pad See Ew is the crunchiness coming from the vegetables.
Chicken or another protein of choice simmers in a rich coconut sauce with a note of lemongrass, galangal, and makrut lime. This is Gulai, an Indonesian favorite. It's simple to prepare and ready in no time. Try to use up some leftover eggs? Gulai make hardboiled eggs appear in a new delight.
Sabzi Polo Mahi is one of the many dishes served for Nowruz, the Persian New Year. Fluffy Basmati rice is cooked with fresh herbs, including fenugreek leaves which have an exceptional aroma that you can smell and savor. It makes all the difference. The fish is seasoned with advieh, a Persian spice blend that […]
Dating back to the Flemish region of Belgium in the 18th century, you can find La Carbonnade à la Flamande (“Flemish roasted meat”) all over Belgium today. The Belgians take pride in this rich beef and onion stew dish's trademark taste that comes from mustard, thyme, bay leaves, and most importantly, beer.
You can find this trendy street food all over Trinidad & Tobago. The garbanzo bean dish is served on two, overlapping small flatbreads, hence its name “Doubles”. The real deal comes from the toppings. Obligatory is a fruit chow. It’s sour, sweet, salty, and hot at the same time. If you can spare the time, make also the green seasoning for the cucumbers.
Savory crêpes make a great quick dinner with versatile fillings, one for every taste. Beetroot powder adds all the health benefits of beetroots and a nice reddish color to the crêpes without a difference in the taste. Give the French dish a global touch with little sprinkles of Togarashi. This original blend from Japan is also preferred by Chefs of the best restaurants in San Diego, California.
Warming hotpot is one of the most popular dishes of the Chinese province Sichuan (aka Szechuan). The Sichuanese love to get together with family and friends spending hours sitting around the simmering pot, eating, and chatting. Optionally, use the Hotpot spices for one of our other recommended recipes.
Bibimbap is a bowl of rice with plenty of toppings. Traditionally, it was an easy way to use up leftovers. Customize the dish to your liking with any vegetable from your fridge. Our blend of miso and shiitake mushrooms creates a flavor similar to hard to source Korean bean paste.
Are you a fan of fresh homemade pesto? The original recipe for Pesto Genovese from the region of Genoa in North Italy dates back to the 8th century. Want to try it? We made it a bit easier for you. It takes only a few minutes - Promise!
Pollo con Pesto al Forno is an easy baked chicken. Just perfect for a weeknight. Our spice blend includes sun-dried tomatoes and precious pine nuts. We skipped the cheese to avoid preservatives. Alternatively, you can sprinkle the blend on a margarita pizza, or pasta with tomato or cheese sauce.
Get right into the center of the Brazilian carnival with this popular street food, vatapá. Originally from Africa, it is known as a specialty from the region of Bahia which spread throughout Brazil. This recipe with a modern twist comes directly from Brazil. Ground annatto seeds add a warm, earthy flavor and natural red color. Though shrimp is a typical ingredient, vatapá is just as popular without it.
Egyptian Falafel Falafel can make a great substitute for a burger, once in a while or weekly. Consider our variations as a start for your creativity. You can change the type of beans and herbs, add vegetables to the beans, serve them with any type of bread, sauce, and salad. Frying Or Baking Though baking […]
Khoresh Fesenjan is one of the best dishes of the Persian cuisine and part of the dinner table on Shabe Yalda when families come together to celebrate the longest night of the year and the beginning of the winter. Walnuts and pomegranates give this stew its characteristic flavor: creamy richness with a tangy note and a hint of sweetness. The shopping list is short, and the cooking steps are simple. Yet, the heavenly taste sensation develops only with patience.
'Couscous with seven vegetables' is a traditional dish in North African countries and much loved by its visitors. Saffron supports the rich flavor of plenty of fresh vegetables.
The origin of Shakshuka might be in Turkey, Spain, or Tunisia. The Israeli version with a beautiful top of poached eggs became famous around the world. This flavorful tomato stew with vegetables has usually a bit of heat. Marash pepper flakes add more flavor than heat.
Crisp quinoa or meatballs with nigella seeds are the stars of a healthy vegetable bowl with an orange ginger dressing.
This popular Cuban dish is fresh and juicy. Vaca Frita is very easy to cook. Though it takes some patience.
A look at McDonald’s Szechuan sauce reveals that it consists basically of high fructose corn syrup, water, tomato paste, different kinds of vinegar, soy sauce, oil, garlic, chili peppers, “spices”, and artificial flavors and colors. We took on the challenge to make our own Szechuan aka Sichuan sauce healthy with ingredients and seasoning.