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28
Sep, 2023
Persian Khoresh Bademjan

Persian Khoresh Bademjan

How to cook 34 authentic global recipes without tedious planning.
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 minutes
Course Main Course
Cuisine Persian
Servings 3

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.
 
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28
Apr, 2023
Persian Kuku Kadoo

Persian Kuku Kadoo

How to cook 34 authentic global recipes without tedious planning.
Persian Kuku Kadoo

Persian Kuku Kadoo

SpiceBreeze
This Persian Kuku Kadoo may look like an omelet, but its flavor tells a different story. Here, vegetables take center stage, while eggs play a supporting role, binding everything together. The magic lies in the fragrant advieh spice blend—rosebud, cinnamon, cardamom, and mace—creating a deeply aromatic, subtly sweet experience. A touch of turmeric not only enhances the flavor but also gives the dish its signature golden hue.
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hands-on time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

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.

Notes

  • Substitute zucchini with asparagus, green beans, artichokes, mushrooms, potatoes, or eggplant.
  • Make the Kuku Sabzi recipe instead.
 
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15
Mar, 2023
Moroccan harcha flatbread

Moroccan Harcha Flatbread

How to cook 34 authentic global recipes without tedious planning.
Moroccan harcha eating

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 cup fine semolina flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder

Non-Dry Ingredients

  • 1 tbsp butter, melted or olive oil
  • 1/2 cup 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

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

Fry

  1. Shape flat patties in the size of a burger patty or a little smaller and about 1/2 inch thick.
    Alternatively, see this hack on YouTube.
  2. Dust each patty with semolina flour on both sides.
  3. Heat a non-stick pan over medium heat.
  4. Add the harcha patties and fry over low-medium heat for about 4-5 minutes on each side or until golden brown.

Serve (2 Options)

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

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© Recipe: SpiceBreeze
Cuisine: Moroccan / Category: Arabia/Middle East
Moroccan Harcha Flatbread
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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

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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 minutes
Course Main Course
Cuisine Tunisian
Servings 3

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
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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

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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 minutes
Course Main Course
Cuisine Lebanese
Servings 3

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. 
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20
Sep, 2022
Israeli Shakshuka

Middle Eastern Shakshuka

Israeli 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

Zaatar Spice Blend
Zaatar Spice Blend
Middle Eastern Shakshuka

Middle Eastern Shakshuka

SpiceBreeze
Shakshuka is a delicious popular one-pan dish from the Middle East. It consists of eggs bedded in a savory tomato sauce seasoned with cumin, paprika, herbs, and mild chili flakes. It's easy to make, customizable, and perfect for sharing with friends and family for brunch or as a dinner option with roasted bread or baked potatoes.
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hands-on time 30 minutes
Course Main Course
Cuisine Middle Eastern
Servings 3

Ingredients
  

Protein

  • 6 eggs

Fresh Produce

  • 1 medium onion, finely chopped
  • 2-3 cloves garlic
  • 2 bell pepper (1 green, 1 red)
  • 1 lb tomatoes finely chopped

Shakshuka Culinary Spice Kit

  • Cumin, smoked paprika, mild Marash chili flakes, marjoram, basil

Optional Topping

  • Fried bacon strips thinly sliced
  • Grated cheese of your liking for instance: parmesan, Romano, cheddar
  • Fresh chopped parsley or basil

Suggested Sides

  • Fresh roasted garlic bread
  • Couscous, rice, or quinoa
  • Baked potatoes

Instructions
 

  • Chop bell pepper into small or medium pieces to your liking.
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry onions until they turn translucent.
  • Add garlic and fry for 1 minute.
  • Add bell pepper and salt to taste. Fry for 5 to 10 minutes.
  • Add tomatoes, Shakshuka spices, and salt & pepper to taste. Mix well.
  • Stir-fry for 2 minutes.
  • Cover and cook over medium-low heat for 5 to 15 minutes, until the tomatoes are soft and released their juice.
  • With a tablespoon, form a little well in the sauce and crack one egg into the well. Continue with the remaining eggs.
  • Cover and cook for 3-5 minutes, until the eggs whites are set but the yolks are still running or cooked to your liking.

Serve

  • Serve with your preferred toppings (optional) and sides.
  • Enjoy!

Notes

Substitute fresh tomatoes with 1-2 cups chopped canned tomato or tomato puree (unflavored) and let it cook over low heat until the sauce thickens.
Adapt the recipe to your liking:
(1) Though eggs are a key ingredient to this dish, you can substitute them with tofu cubes, crumbled cheese, bacon strips, or thinly sliced sausages.
(2) Substitute with 2 cups of chopped vegetables, e.g., green asparagus, zucchini, eggplants, pumpkin, leek, sweet potatoes, or mushrooms.
Optionally, add hot chilies, finely chopped.

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