Nov, 2024

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!

hands-on time 30

Course Main Course

Cuisine Armenian

Servings

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!

Oct, 2024

Czech Svíčková na Smetaně

Czech Svíčková na Smetaně - Short Chicken Version

SpiceBreeze

This beloved Czech dish, has a name that sparks curiosity. While *svíčka* means "candle" in Czech, one theory links it to medieval feasts held by candlelight. This classic dish features tenderloin, cooked with vegetables, seasoned with juniper and allspice. The vegetables are blended with gravy and cream into a velvety sauce. Served with cream, dumplings, and cranberry sauce, Svíčková perfectly balances savory and sweet flavors, earning its place as a true Czech fall favorite.

This recipe works well with beef, pork, chicken, or a plant-based tenderloin.

hands-on time 30

Course Main Course

Cuisine Czech

Servings

Ingredients

Protein

1 lb chicken pieces of your choice ^[1]

Fresh Produce

1 medium onion finely chopped
2 small carrots ^[2]
2 medium parsnips^[2]
3 celery stalks^[2]
1 lemon for juice

Dairy and Packaged Goods/Staples

1/2-1 cup sour cream ^[3]
1-2 cup whipped cream optional
butter or oil
salt & pepper

Culinary Spice Kit

1 pouch Onion, allspice, juniper, black peppercorn, marjoram, thyme, bay leaves, celery

Suggested Sides

cranberry sauce [4] or dried cranberries
bread or potato dumplings, or gnocchi
potatoes, boiled or mashed

Instructions

Prepare

Roughly chop the vegetables.

Cooking the Vegetables and Chicken

In a POT, cook onions in 2 tbsp of butter over medium heat until translucent.
Add vegetables and cook for 5 minutes while stirring frequently.
Add 5 cups water, the chicken, Svíčková spices, and salt to taste. Bring to a boil.
Cook over medium-low heat for 20 minutes, or until the chicken is cooked and the vegetables are tender.
Take the chicken out and keep it warm.

Cook the Gravy

Use a hand blender to purée the vegetables into a smooth sauce.
Stir in ½ cup of sour cream (or more to taste).
To thicken the gravy, add a flour slurry ^[5] if desired.
Cook over low heat for 5 to 10 minutes, stirring occasionally.

Serve

Serve the creamy gravy over the chicken, topped with whipped cream, cranberry sauce, and your favorite side dish.
Finish with a sprinkle of lemon juice to taste.

Notes

[1] Find the authentic recipe with beef here.

[2] Alternative Vegetables:

for carrots: Jerusalem artichoke, pumpkin, sweet potato
for parsnip: turnip, rutabaga, kohlrabi
for celery stalks: celery root

[3] Substitute with heavy cream if you prefer it sweeter.

[4] Find the recipe on our blog.

[5] Find the instructions on our blog.

Czech Svíčková na Smetaně - Authentic Beef Version

SpiceBreeze

This recipe works well with beef, pork, chicken, or a plant-based tenderloin.

hands-on time 1

Course Main Course

Cuisine Czech

Servings

Ingredients

Protein

1 lb beef tenderloin or sirloin ^[1]
2 oz bacon cut into 1 inch slices

Fresh Produce

1 medium onion finely chopped
2 small carrots ^[2]
2 medium parsnips^[2]
3 celery stalks ^[2]
1 lemon for juice

Dairy & Packaged Goods/Staples

4 tbsp butter
1 tbsp white vinegar
2 tbsp flour
1 cup milk
1 cup heavy cream
1-2 cup whipped cream optional
salt & pepper

Culinary Spice Kit

1 pouch Onion, allspice, juniper, black peppercorn, marjoram, thyme, bay leaves, celery

Suggested Sides

cranberry sauce ^[3]or dried cranberries
bread or potato dumplings, or gnocchi
potatoes, boiled or mashed

Instructions

Prepare

Chop the vegetables into bite-size chunks.
Make 3 to 5 deep slits in the meat, being careful not to cut all the way through. Tuck bacon slices into each slit.

Cooking the Vegetables and Meat

In a POT, heat the remaining bacon until it releases some fat.
Add the meat and sear over high heat on all sides until browned. Remove the meat and set aside.
Melt 2 tbsp butter over medium heat.
Add onions and cook until translucent.
Add the vegetables and 1 tbsp vinegar. Mix well.
Cook for 10 minutes or until the vegetables turn slightly golden, stirring frequently.
Return the meat to the pot. Add 5 cups water, Svíčková spices, and salt to taste. Cover. Bring to a boil.
Cook over medium-low heat for 90 minutes, or until the meat and vegetables are tender.
Take the meat out and keep it warm.

Prepare the Gravy

In a small POT, melt butter over medium heat.
Add 2 tbsp flour and stir constantly for about 2-3 minutes until the mixture turns golden brown.
Slowly add 1 cup of milk while whisking continuously.
When all is well incorporated, add mixture to the big pot with the vegetables.
Use a hand blender to purée the vegetables into a smooth sauce.
Cover and continue to cook over low heat for 15 minutes.
Stir in 1 cup of heavy cream (or more to taste). Mix well.

Serve

Serve the creamy gravy over the meat, topped with whipped cream, cranberry sauce, and your favorite side dish.
Finish with a sprinkle of lemon juice to taste.

Notes

[1] Alternative: pork tenderloin

For the quick version with chicken, see our recipe here.

[2] Alternative Vegetables:

for carrots: Jerusalem artichoke, pumpkin, sweet potato
for parsnip: turnip, rutabaga, kohlrabi
for celery stalks: celery root

[3] Find the recipe on our blog.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Sep, 2024

Brazilian Peixe no Leite de Castanha-do-Pará

South American Fish - Alternative with Chicken

Baked in Creamy Nut Milk and with Fall Vegetables

Brazilian Peixe no Leite de Castanha-do-Pará

SpiceBreeze

Brazilian Pirarucu or Peixe no Leite de Castanha-do-Pará is a flavorful and elegant dish that showcases the rich culinary traditions of Brazil. Traditionally made with pirarucu, a meaty and slightly sweet fish from the Amazon, it features a creamy nut milk made from Castanha-do-Pará (Brazil nuts) and a medley of tender vegetables. While pirarucu is the star of this dish, we've adapted the recipe to use other firm white fish like cod or halibut, which are more readily available in North America. You can even use chicken for a different twist. This versatile dish brings together a harmonious blend of textures and flavors, perfect for a special occasion or a refined weeknight dinner.

See the notes for a recipe version with less hands-on time.

hands-on time 1

Course Main Course

Cuisine Brazilian

Servings

Ingredients

Main Ingredients

1-1.5 lb fish fillet ^[1] cod, halibut, or tilapia
300 g Brazil nuts ^[2] raw, unsalted

Vegetables

3 slices sweet potato ^[3] 1/2 inch each
3 slices acorn squash ^[3] 1/4 inch each
3 oz green beans ^[4]
1 small zucchini or yellow squash ^[4] halved and cut lengthwise into quarters
1 medium (red) onion (optional) ^[5] cut into 8 wedges
1 medium tomato (optional) ^[5] cut into 8 wedges

Culinary Spice Blend

1 pouch Annatto, cumin, garlic, paprika, black pepper, chili, thyme

Additional Ingredients

salt
olive oil
2 tbsp fresh cilantro or parsley (optional) chopped

Instructions

Nut Milk Preparation

In a BLENDER or nut milk maker, combine the nuts with 400 ml of water. Blend for 5 minutes, or in three 2-minute intervals, until smooth.
Refrigerate the mixture for 30 minutes to allow the flavors to meld.

Fish Preparation

On a PLATE, Season the fish fillets with salt to taste and with a thin layer of Peixe no Leite de Castanha spices.
Let the fish rest for 30 minutes to absorb the seasoning.

Vegetables Preparation

In a POT, bring 2 quarts of lightly salted water to a boil.
Cook the acorn squash and sweet potato, each separately, for about 10 minutes, until almost tender.
Scoop the vegetables out with a slotted spoon and set them aside.

Assembly and Baking

Preheat the OVEN to 420°F.
Grease a BAKING PAN with olive oil and arrange the seasoned fish fillets in the pan.
Pour the prepared nut milk evenly over the fish fillets.
Sprinkle with salt to taste and a thin layer of Peixe no Leite de Castanha spices.
Distribute the vegetables evenly around and on top of the fish.
Sprinkle with salt to taste and another thin layer of Peixe no Leite de Castanha spices.
Bake for 10 minutes, or until the fish is fully cooked and the vegetables are tender.
Optionally, garnish with fresh cilantro or parsley before serving.
Enjoy!

Notes

For a faster preparation option, check out this recipe.

[1] Alternative: Chicken breast, tenders, or thighs, cut thinly lengthwise.

[2] Please avoid using store-bought nut milk, as it tends to be too thin for this recipe.

[3] Alternatives: You can use any pumpkin or squash of your choice, or potato, daikon, or rutabaga. It’s best to include two different types, each about 4 oz.

[4] Alternatives: okra or endives or carrots

[5] It is recommended to include at least one of the following: onion or tomato.

Brazilian Peixe no Leite de Castanha-do-Pará - Quick Version

SpiceBreeze

See the notes for the authentic recipe.

hands-on time 30

Course Main Course

Cuisine Brazilian

Servings

Ingredients

Main Ingredients

1-1.5 lb fish fillet ^[1] cod, halibut, or tilapia
300 g Brazil nuts ^[2] raw, unsalted

Vegetables

3 slices sweet potato ^[3] 1/2 inch each
3 slices acorn squash ^[3] 1/4 inch each
3 oz green beans ^[4]
1 small zucchini or yellow squash ^[4] halved and cut lengthwise into quarters

Culinary Spice Blend

1 pouch Annatto, cumin, garlic, paprika, black pepper, chili, thyme

Additional Ingredients

salt
olive oil
2 tbsp fresh cilantro or parsley (optional) chopped

Instructions

Season the Fish

On a PLATE, season the fish fillets with salt to taste and with a thin layer of Peixe no Leite de Castanha spices.
Let the fish rest for 30 minutes to absorb the seasoning.

Prepare the Nut Milk

In a BLENDER or nut milk maker, combine the nuts with 400 ml of water. Blend for 5 minutes, or in three 2-minute intervals, until smooth.
Refrigerate the mixture for 30 minutes to allow the flavors to meld.

Bake the Vegetables

Preheat the OVEN to 400°F.
Place the acorn squash and potato evenly onto a greased BAKING SHEET. Drizzle with olive oil.
Bake for 10 minutes, then turn the vegetables.
Add the green beans and zucchini to the baking sheet, layering them over the other vegetables. Drizzle with olive oil.
Sprinkle with salt to taste and thin layer of Peixe no Leite de Castanha spices.
Bake for another 10 minutes, or until all vegetables are tender.
Remove the vegetables from the oven and keep them warm.

Bake the Fish

Grease a BAKING PAN with olive oil and arrange the seasoned fish fillets in the pan.
Pour the prepared nut milk evenly over the fish fillets.
Sprinkle with salt to taste and a thin layer of Peixe no Leite de Castanha spices.
Cover and bake at 425°F for 10 minutes, or until the fish is fully cooked.

Serve

Arrange the fish and baked vegetables on plates.
Optionally, garnish with fresh cilantro or parsley.
Enjoy!

Notes

For an authentic experience check out this recipe.

[1] Alternative: Chicken breast, tenders, or thighs, cut thinly lengthwise.

[2] Please avoid using store-bought nut milk, as it tends to be too thin for this recipe.

[3] Alternatives: You can use any pumpkin or squash of your choice, potatoes, daikon, or rutabaga. It’s best to include two different types, each about 4 oz.

[4] Alternatives: okra or endives or carrots.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Sep, 2024

Lebanese Malfouf Mahshi

SpiceBreeze

Malfouf Mahshi is a traditional Middle Eastern dish, particularly popular in countries like Lebanon, Syria, and Jordan. The name translates to "stuffed cabbage" in Arabic. The dish consists of cabbage leaves that are filled with an aromatic mixture of rice and ground meat, usually lamb or beef. For a vegetarian version, lentils can be used in place of meat, and bulgur is a great alternative to rice.

See the notes for a recipe version with less hands-on time.

hands-on time 1

Course Main Course

Cuisine Lebanese

Servings

Ingredients

Pot Basics

1 head green cabbage (2 to 2.5 lb)
1 large tomato sliced
1 head garlic

Filling

1 cup short grain rice ^[1] rinsed
1 lb ground meat ^[2] lamb or beef
1 medium tomato diced
1-2 tbsp olive oil (optional)

Cooking Liquid

1/4 cup lemon juice
1 tbsp tomato paste

Yogurt Sauce

2 cups plain yogurt
1-2 cloves garlic grated
1 lemon for juice
1-3 tsp fresh dill chopped

Malfouf Mahshi Culinary Spice Blend

1 pouch Allspice, garlic, nutmeg, cinnamon, cloves, black pepper, fenugreek, ginger

Instructions

Prepare the Cabbage

Remove the stem and core of the cabbage.
Peel off 4 large outer leaves, rinse them, and set them aside.
Cut off 1 inch from the bottom of the cabbage and save this piece for another recipe.
Separate the remaining leaves.
Cook them in lightly salted boiling water for approximately 5 minutes, until just softened.
Scoop them out and let them cool.

Prepare the Filling

In a large bowl, combine the rice, meat, tomatoes, Malfouf Mahshi spices, and salt to taste. If using lean meat or lentils, add 1 to 2 tbsp of oil. Mix well.

Make the Rolls

Flatten and staple the cabbage leaves.
Place 2 tbsp of filling in the center of each leaf, spreading it into a line, leaving about 1/4 inch from the edges.
Roll the leaves tightly into cigar-shaped rolls, pressing firmly. Leave the sides open. Place the rolls on a large plate seam-side down.

Mix the Broth

In a bowl, mix 5 cups of water or broth with 1/4 cup lemon juice, 1 tbsp tomato paste, and salt and pepper to taste.

Pot Assembly

In a large pot, cover the bottom with 2 of the reserved outer cabbage leaves.
Add one layer of tomato slices on top.
Arrange the cabbage rolls in several layers, scattering garlic cloves between the layers.
Finish with a layer of the remaining reserved outer cabbage leaves to cover the rolls.
Place a large plate upside down on top of the rolls to prevent them from floating.
Pour in the broth and add additional hot water until everything is submerged.
Cover the pot with a lid.

Cook

Bring to a boil, then reduce the heat to medium-low and cook for about 90 minutes, or until the cabbage leaves are tender. Taste one roll to check doneness.

Prepare the Yogurt Sauce

In a small bowl, mix 2 cups of yogurt with grated garlic and lemon juice to taste.
Optionally, add 1 to 3 teaspoons of fresh dill.

Serve

Serve the Malfouf Mahshi cabbage rolls with the yogurt sauce.
Enjoy!

Notes

For a faster preparation option, check out this recipe.

Adjust the cabbage-to-rice-and-meat ratio to suit your preference.

[1] Alternative: bulgur

[2] For a vegetarian twist, substitute 1 can of lentils for the meat.

Lebanese Malfouf Mahshi - Quick Version

SpiceBreeze

See the notes for the authentic recipe.

hands-on time 30

Course Main Course

Cuisine Lebanese

Servings

Ingredients

Sauce

2 cups plain yogurt
1-2 cloves garlic grated
1 lemon for juice
1-3 tsp fresh dill (optional) chopped

Meat

1 lb ground meat ^[1] lamb or beef
1 tbsp tomato paste

Cabbage

1 head green cabbage
1/4 cup lemon juice
2 tbsp tomato paste

Malfouf Mahshi Culinary Spice Blend

1 pouch Allspice, garlic, nutmeg, cinnamon, cloves, black pepper, fenugreek, ginger

Additional Ingredients

3 cups cooked rice ^[2]
salt
butter

Instructions

Sauce

In a BOWL, combine yogurt with garlic and lemon juice to taste.
For added flavor, mix in 1 to 3 tsp of fresh dill, if desired.
Set aside.

Meat

In a large BOWL, combine the meat, 1 tbsp tomato paste, Malfouf Mahshi spices, and salt to taste.
Mix until well combined.
Shape the mixture into thin rolls about 2 inches long.
In a PAN, cook the meat rolls in butter over medium-low heat, turning to slightly brown all sides evenly.

Cabbage

Remove and discard the thick outer leaves of the cabbage.
Cut the cabbage into quarters, remove the core, then cut into small wedges.
In a large POT, mix 1 quart of lightly salted water with 1/4 cup of lemon juice and 2 tbsp tomato paste.
Bring the mixture to a boil, then reduce the heat to medium.
Cook the cabbage leaves for 10 minutes, or until they soften.

Serve

Arrange the meat rolls on a bed of cabbage leaves and rice, then drizzle with the yogurt sauce.
Enjoy!

Notes

[1] For an authentic experience and a vegetarian twist, check out this recipe.

[2] Alternative: bulgur

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Aug, 2024

Elevate Your BBQ Game: Simple Tips to Take Your Party to the Next Level

Elevate Your BBQ Game

Simple Tips to Take Your Party to the Next Level

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Get ready to impress your guests with a BBQ that’s anything but ordinary. These simple yet effective tips will help you elevate your grilling game and make your party unforgettable.

Hawaiian Macaroni Salad

Hawaiian Macaroni Salad, a beloved staple of island cuisine, offers a delightful fusion of creamy textures and vibrant flavors. This iconic dish features al dente macaroni noodles tossed in a creamy dressing, often enhanced with mayonnaise, vinegar, and a touch of sweetness.

Indonesian Nut Chili Dip

Experience the bold flavors of Indonesia with this nutty chili dip. Rich, spicy, and packed with a savory punch, it’s the perfect companion for your favorite snacks.

Mango Lassi

Indulge in the creamy delight of mango lassi, infused with a hint of aromatic cardamom. This refreshing blend is the perfect balance of sweet and spice, making it an irresistible treat!

Tasmanian Burger with a Lot

The Aussie Burger, affectionately known as the ‘Burger with the Lot,’ packs all that goodness into one epic bite. Think beetroot, juicy pineapple, and a sunny-side-up egg stacked high.

Belgian Endive Apple Salad

Enjoy this extraordinary endive apple salad as a light weekday lunch or elegant side for a Sunday dinner or backyard BBQ.

Caribbean Coleslaw

Coleslaw, a beloved cabbage salad, takes on many local variations across the globe. In the Caribbean, it’s the vibrant bell pepper and fragrant thyme that set this version apart.

Mediterranean Watermelon Feta Salad

Beat the heat with a refreshing and delightful Mediterranean watermelon feta salad! This colorful and mouthwatering summer dish combines the sweetness of juicy watermelon, the savory richness of feta cheese, and the freshness of mint leaves, creating a perfect balance of flavors. Optionally, add a twist of pink pepperberries.

Aug, 2024

Greek Moussaka

Recipes

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Exploring the Rich History and Unique Appeal of Greek Moussaka

When it comes to iconic Mediterranean dishes, few can rival the rich, comforting layers of moussaka. This beloved Greek dish, with its harmonious blend of flavors and textures, is more than just a hearty meal; it’s a culinary journey through history, reflecting the diverse influences that have shaped the cuisine of the region. Let’s dive into the fascinating story behind moussaka and discover what makes it so special.

A Journey Through Time: The Origins of Moussaka

Moussaka’s history is as layered as the dish itself. Its origins can be traced back to the Arab world, where the word “moussaka” is derived from the Arabic “musaqqa‘a,” meaning “chilled.” Early versions of moussaka were indeed served cold, a far cry from the warm, comforting casserole we know today.

The dish’s journey from the Middle East to Greece brought about significant changes. In the Arab world, moussaka-like dishes commonly featured eggplant and lamb, but without the béchamel sauce that defines the modern Greek version. As it made its way across borders, moussaka absorbed different culinary traditions, eventually arriving in Greece, where it was transformed into a dish that would become a national favorite.

Learn from a Michelin Chef the Art of Béchamel

Béchamel

The modern version of Greek moussaka owes much to the innovative Greek chef Nikólaos Tselementés. In the 1920s, Tselementes introduced a touch of French cuisine to the dish by adding béchamel sauce, a creamy white sauce made from butter, flour, and milk, to the top layer, giving moussaka its characteristic richness and smooth texture. This fusion of French and Middle Eastern influences marked a significant evolution in the dish’s history and helped cement its place in Greek culinary tradition.

But Tselementes’ impact on Greek cuisine extends far beyond moussaka. In 1910, he launched a cooking magazine that offered practical tips and introduced Greek households to international cuisines, forever changing the culinary landscape. His influence was so profound that “Tselementes” became synonymous with the word “cookbook” and is still used today as a playful compliment for anyone who excels in the kitchen. This enduring bit of culinary humor underscores the lasting legacy of a chef whose innovations have shaped Greek cooking for nearly a century.

What Makes Moussaka So Special?

Moussaka is a dish that stands out not only for its historical significance but also for its unique structure and flavor profile. It’s often compared to lasagna due to its layered composition, but moussaka has its own distinct character that sets it apart.

Layers of Flavor

At its core, moussaka is all about layers. The dish typically features sautéed eggplant as the base, followed by a savory mixture of ground meat—usually lamb or beef. Some versions also include other vegetables like potatoes or zucchini, adding even more depth to the dish.

The crowning glory is the béchamel sauce, which bakes into a golden, creamy topping that contrasts beautifully with the savory layers beneath.

A Fusion of Cultures

Moussaka is a culinary reflection of Greece’s rich history as a crossroads between East and West. The addition of béchamel sauce, a French creation, to a dish with Middle Eastern roots highlights this blend of cultural influences. It’s a dish that tells the story of Greece’s ability to adapt and incorporate different culinary traditions while creating something uniquely its own.

Regional Variations

Moussaka’s versatility is another aspect of its appeal. While the Greek version is perhaps the most well-known, variations of moussaka can be found throughout the Balkans and the Middle East. In Turkey, for instance, moussaka is often prepared without béchamel and served as a stew rather than a layered casserole. In the Balkans, potatoes might replace eggplant as the primary ingredient, demonstrating the dish’s adaptability to local tastes and ingredients. Additionally, some versions, particularly in the Middle East, incorporate tomato sauce into the layers, adding a tangy richness that complements the savory meat and vegetables.

Seasonality

Traditionally, moussaka is enjoyed during the summer months when eggplants and tomatoes are at their peak. The dish celebrates the freshness of Mediterranean produce, making it a favorite for warm-weather dining.

Global Variations from our Blog

A Timeless Classic

Moussaka is more than just a dish; it’s a culinary tradition that has stood the test of time. Its rich layers and bold flavors have made it a beloved comfort food in Greece and beyond. Whether you’re enjoying it in a traditional Greek taverna or making it at home, moussaka offers a taste of history and a reminder of the ways in which food can bring together different cultures and flavors into a single, delicious experience.

So the next time you savor a bite of moussaka, take a moment to appreciate the rich tapestry of history and tradition that makes this dish truly special. It’s a culinary journey worth taking, one flavorful layer at a time.

Category Archives: Recipes

Nov, 2024

Armenian Lentil Borek

Ingredients 1x2x3x

Fresh Produce

Packaged Goods/Staples

Culinary Spice Kit

Suggested Toppings & Sides

Instructions

Cook the Lentils

Prepare the Filling

Assemble the Borek

Bake the Borek

Serve

Oct, 2024

Czech Svíčková na Smetaně - Short Chicken Version

Ingredients 1x2x3x

Protein

Fresh Produce

Dairy and Packaged Goods/Staples

Culinary Spice Kit

Suggested Sides

Instructions

Prepare

Cooking the Vegetables and Chicken

Cook the Gravy

Serve

Notes

Czech Svíčková na Smetaně - Authentic Beef Version

Ingredients 1x2x3x

Protein

Fresh Produce

Dairy & Packaged Goods/Staples

Culinary Spice Kit

Suggested Sides

Instructions

Prepare

Cooking the Vegetables and Meat

Prepare the Gravy

Serve

Notes

Enter the Culinary World

Sep, 2024

South American Fish - Alternative with Chicken

Baked in Creamy Nut Milk and with Fall Vegetables

Brazilian Peixe no Leite de Castanha-do-Pará

Ingredients 1x2x3x

Main Ingredients

Vegetables

Culinary Spice Blend

Additional Ingredients

Instructions

Nut Milk Preparation

Fish Preparation

Vegetables Preparation

Assembly and Baking

Notes

Brazilian Peixe no Leite de Castanha-do-Pará - Quick Version

Ingredients 1x2x3x

Main Ingredients

Vegetables

Culinary Spice Blend

Additional Ingredients

Instructions

Season the Fish

Prepare the Nut Milk

Bake the Vegetables

Bake the Fish

Serve

Notes

Enter the Culinary World

Sep, 2024

Lebanese Malfouf Mahshi

Ingredients 1x2x3x

Pot Basics

Filling

Cooking Liquid

Yogurt Sauce

Malfouf Mahshi Culinary Spice Blend

Instructions

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients