Arabia/Middle East Archives | Page 2 of 7 | SpiceBreeze

28

Sep, 2023

Persian Khoresh Bademjan

Persian Khoresh Bademjan

Persian Khoresh Bademjan

Persian Khoresh Bademjan

SpiceBreeze

Khoresh Bademjan, a cherished Persian delicacy, showcases the culinary artistry of Iran. This flavorful stew features tender eggplant and succulent cuts of meat, bathed in a tomato-based sauce enriched with a Persian spice blend. It embodies the complex and enticing flavors that define Persian cuisine, making it a beloved and sought-after dish among enthusiasts of Persian gastronomy.

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hands-on time 30

Course Main Course

Cuisine Persian

Servings

Ingredients

Protein

1 lb lamb or beef stew cubes [1]

Fresh Produce

2 large eggplants sliced [2]
1 large onion finely chopped
2 cloves garlic finely chopped

Packaged Food/Staples

2 tbsp tomato paste
2 cups broth
oil
salt & pepper

Khoresh Bademjan Culinary Spice Kit

1 pouch Omani limes, cinnamon, coriander, cumin, cardamom, nutmeg, rose powder

Optional Garnish

onions fried or caramelized
fresh herbs cilantro, parsley, or min

Suggested Sides

rice basmati recommended
bread
couscous
quinoa

Instructions

Prepare Eggplants

Place eggplant slices in a colander, sprinkle with salt.
Let them sit for 30 minutes. Rinse and pat them dry.
In a large PAN, heat 2 tbsp oil over medium heat.
Fry eggplants until they turn golden.
Drain them on paper towels.

Stew

In a POT, heat 2 tbsp oil over medium heat.
Fry onions until translucent.
Add meat and salt to taste. Fry meat on all sides.
Add garlic, tomato paste, and Khoresh Bademjan spices. Mix well.
Add broth and salt & pepper to taste. Mix well. Cover. Bring to a boil.
Reduce heat to medium-low. Cook 30 minutes, or longer until the meat is almost tender.
Place the eggplant slices on top of the stew and slightly push them in.
Continue to cook for 30 minutes until eggplants and meat are tender.

Serve

Serve Khoresh Bademjan hot, with your preferred garnish, and traditionally with steamed rice, or with your preferred side.
Enjoy!

Notes

[1] Substitute meat with 1 lb boneless chicken, cut into 1 inch cubes.

Vegetarian: Substitute meat with 2-3 cups cooked yellow split peas.

[2] Optionally, peel them first, or substitute them with zucchini.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

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

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

28

Apr, 2023

Persian Kuku Kadoo

Persian Kuku Kadoo

Persian Kuku Kadoo

Persian Kuku Kadoo

SpiceBreeze

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.

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hands-on time 30

Course Main Course

Cuisine Persian

Servings

Ingredients

6 eggs
1 lb zucchini cut into thin slices
1 onion halved and sliced
2 cloves garlic grated or chopped
1 tsp baking powder
oil
salt

Kuku Kadoo Culinary Spice Ingredients

Turmeric, rosebud, black pepper, cinnamon, cumin, mace, cardamom

Suggested Sides

fresh flatbread
yogurt seasoned with lemon juice and freshly chopped parsley
olives, whole or sliced
fresh lettuce salad with parsley, chives, and red radish slices
pomegranate seeds

Instructions

Eggs

In a large BOWL, whisk eggs.
Add baking powder and salt to taste.
Stir in about 1/2 of the Kuku Kadoo spices.

Vegetables

In a PAN, heat 2 tbsp of oil.
In several batches, fry zucchini, garlic, and onion until they become soft.
Take the vegetables out and set aside.

Bake

Preheat OVEN to 400°F.
In a PIE BAKING DISH, add the vegetables.
Keep about ten zucchini slices aside.
Pour the egg mixture over and level out.
Distribute the remaining zucchini slices on top.
Cover with aluminum foil.
Bake it for about 25 minutes until it is set.
Take off the foil after the first 10 minutes.

Serve

Serve kuku kadoo with bread, yogurt sauce, olives, salad, and/or pomegranate seeds.

Video

Notes

Substitute zucchini with asparagus, green beans, artichokes, mushrooms, potatoes, or eggplant.
Make the Kuku Sabzi recipe instead.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

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

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

15

Mar, 2023

Moroccan harcha flatbread

Moroccan Harcha Flatbread

Moroccan Harcha Flatbread

Moroccan harcha is a delicious and traditional breakfast food that is popular in North Africa. It is a type of pan-fried bread made from semolina flour, butter, and milk. Harcha is typically enjoyed with honey, jam, or cheese for a sweet or savory flavor. In this recipe, we will show you how to make the perfect harcha that is crispy on the outside and soft on the inside. Let's get started!

Ingredients

Dry Ingredients

1 cups semolina flour
1/4 tsp salt
1/2 tsp baking powder

Non-Dry Ingredients

1 tbsp butter, melted
1 tsp (olive) oil
6 tbsp milk or water

Optional Ingredients

For sweet version: up to 2-3 tsp sugar or honey (to taste)
For exotic flavor: add 1 tsp rose water or orange blossom water

Instructions

Prepare

In a BOWL, mix the dry ingredients. Optionally, add a sweetener and exotic flavor water.
Add the butter and use your fingers or a fork to rub it into the flour mixture until it resembles coarse sand.
Add the remaining ingredients, and stir until a dough forms.
Knead the dough for 2-3 minutes until it becomes smooth and elastic.
Cover and set aside for 5 minutes.

Fry

Shape flat disc in the size of a coffee cup saucer and about 1/2 inch thick. Dust each disc with semolina flour on both sides.
Alternatively, see this hack on YouTube.
Heat a non-stick pan over medium heat and add a small coat of olive oil.
Tip: If you try to avoid oil in general, try it here without oil.
Add the harcha discs and fry for about 4-5 minutes on each side or until golden brown.

Serve (2 Options)

Serve for breakfast with honey, jam, butter, and/or cheese.
Serve as a side for tagine.

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Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

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

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

2

Mar, 2023

Tunesian Tabil Apricot Tagine

Tunisian Tabil Abricot Tagine

Tunisian
Tabil Apricot Tagine

Tabil with a Twist

Tabil tagine with dried apricots is a mouth-watering dish that combines tender chicken with the sweet and tangy flavor of apricots, all seasoned with a delicious blend of Tunisian spices known as “tabil”. Our blend is a new approach to this classic with caraway instead of cumin.

This dish offers a perfect balance of sweet and savory flavors that are sure to delight your taste buds. The juicy chicken is marinated in our aromatic spice blend and then slow-cooked to perfection.

Tabil Spice Blend

Coriander, smoked paprika, caraway, chili, mint leaves

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Tunesian Tabil Apricot Tagine

Tunisian Tabil Apricot Tagine

SpiceBreeze

Tabil tagine with dried apricots is a mouth-watering dish that combines tender chicken with the sweet and tangy flavor of apricots, all seasoned with a delicious blend of Tunisian spices known as "tabil". This dish offers a perfect balance of sweet and savory flavors that are sure to delight your taste buds. The juicy chicken is marinated in our aromatic spice blend and then slow-cooked to perfection with the tender apricots, resulting in a dish that is both comforting and exotic.

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hands-on time 30

Course Main Course

Cuisine Tunisian

Servings

Ingredients

Protein

1.5 lbs chicken pieces boneless *1, cut into 1 inch pieces

Fresh Produce

1 onion chopped
2 cloves garlic optional, chopped
1 bunch kale any type, chopped *2

Dairy

2 tbsp butter

Packaged Goods/Staples

1/4 cup chopped apricots *3
2 tbsp oil
salt & pepper

Tabil Culinary Spice Kit

1 pouch: Coriander, smoked paprika, caraway, chili, mint leaves

Suggested Sides

Moroccan harcha flatbread see recipe link in notes
couscous, bulgur, or farro
boiled potatoes
salad Tip: Add 1 tsp of rose water.

Instructions

Marinate

In a BOWL, mix chicken pieces with 2 tbsp oil, Tabil spices, and salt to taste.
Let the chicken marinate in the fridge for 1 to 2 hours.

Fry & Cook

In a POT, heat 2 tbsp butter and fry onions and optional garlic over low heat until the onions turn slightly brown.
Add chicken and apricots. Fry over medium heat for 10 minutes. Stir occasionally.
Add kale, 1/2 cup of water (or broth), and salt & pepper to taste.
Cover and cook over low heat for 20 minutes or until the meat*1 is tender.
Optionally, thicken the sauce with 1 tsp corn starch or arrowroot powder.

Serve

Serve with your preferred sides.
Optionally, garnish with parsley or mint leaves.
Enjoy!

Notes

(1) Substitute with beef or lamb stew or with 2 lbs bone-in chicken. Adjust cooking time.

(2) Substitute with green cabbage or potatoes.

(3) Substitute or mix with other dried fruits, for instance, raisins, mango, or prunes.

Moroccan harcha flatbread

2

Mar, 2023

Lebanese Batata Chap

Lebanese Batata Chap

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

Allspice, black peppercorn, cinnamon, ginger, nutmeg, coriander, cloves

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Lebanese Batata Chap

Lebanese Batata Chap

SpiceBreeze

Batata chap has a crisp outer layer made from mashed potatoes and a juicy filling, seasoned with the Lebanese seven spice blend. Originally from France, the recipe for ‘croquettes’ has been adopted by various cultures. Batata chap is a Mediterranean variation hailing from Beirut, Lebanon. The beauty of this recipe is the diverse filling styles one can make. Branch out to fish, cheese, rice, lentils, or beans.

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Hands-on Time 30

Course Main Course

Cuisine Lebanese

Servings

Ingredients

1 lb ground beef or lamb
2 lb russet potatoes peeled
1.5 cup tomato puree
1 onion finely chopped
1 clove garlic grated or pressed
1 lemon for juice
2 eggs
1 cup yogurt
1 cup starch arrowroot powder or corn
olive oil
salt & pepper

Optional

0.5 cup pine nuts
a fresh salad of your choice

Batata Chap Culinary Spice Kit

Allspice, black peppercorn, cinnamon, ginger, nutmeg, coriander, cloves

Instructions

Filling

In a PAN, heat 2 tbsp oil over medium heat.
Fry onions and optional nuts for 5 minutes.
Add meat, salt to taste, and Batata Chap spices.
Stir-fry until the meat is crumbled.
Add tomato puree and adjust salt.
Cook for about 5 minutes until the sauce thickens.

Potatoes

In a POT, boil potatoes until soft. Drain and mash. Add salt & pepper to taste.
When cooled, add eggs and starch. Mix well.

Patties

Form little ‘golf balls’.
Press each ball as flat as possible and fill it with 1 tsp of meat.
Press the dough around the meat until closed.
Pat the patties until flat and smooth.
Preheat OVEN to 375°F.
Place the filled patties on a greased baking sheet.
Spray them with oil.
Bake for 15-20 minutes until they turn brown on all sides, turning halfway.

Sauce

In a CUP, mix yogurt, garlic, and 1 tsp olive oil. Season with lemon juice and salt to taste.
Serve
Serve batata chap with the remaining meat sauce, yogurt sauce, and a fresh salad.
Enjoy!

Notes

Substitute beef with chicken, turkey, or pork.
Substitute meat with 2 cups cooked green lentils or black beans. Use Batata Chap spices to taste.
Substitute a part of the tomato puree with fresh chopped tomatoes.
Instead of baking, fry batata chaps in hot oil
Instead of the forming the patties, use a greased baking pan. Spread half of the potato dough on the bottom. Spread the filling on top. Finish with another layer of potato dough. Spray the top with oil.
Alternatively, use the Batata Chap spices for Lebanese Pumpkin Kibbeh.

20

Sep, 2022

Israeli Shakshuka

Middle Eastern Shakshuka

Famous Shakshuka

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. Our Turkish Marash pepper flakes add more flavor than heat.

The Magic of Za'atar

Add a dip with the versatile Za’atar blend. The key ingredient for this magic spice blend is a Mediterranean thyme, called za’atar.

Za’atar is more flavorful than the thyme from the common spice boards. Sumac adds a citrus note and sesame seeds a slight nutty crunch. Use it for a dip or marinade.

Variations

Adapt the recipe to your liking: without eggs, with hot chilies, and/ or other vegetables, for instance, pumpkin, leek, sweet potatoes, or mushrooms.
Instead of the dip, marinate 1 lb strips from chicken breast or sirloin beef in 1.5 tbsp za’atar, 2 tbsp oil, and salt to taste for 1-2 hours before frying.

The Shakshuka Culinary Spice Kit includes the following spices:

Cumin, paprika, Marash pepper