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2
Apr, 2022
Middle Eastern Za'atar Tabbouleh

Middle Eastern Za’atar with Tabbouleh

How to cook 34 authentic global recipes without tedious planning.
Middle Eastern Za'atar Tabbouleh

Middle Eastern Za'atar with Tabbouleh

SpiceBreeze
Za'atar is a very popular Middle Eastern spice blend, in restaurants served as a tabletop condiment or as a dip mixed with olive oil. There are plenty of variations, all based on sesame seeds, sumac, and thyme or a similar herb. The combination of nutty, sour, and savory makes the taste so versatile and irresistible. Try it with roasted chicken, vegetables, on pizza, hummus, or as a dip.
 
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hands-on time 30 minutes
Course Main Course
Cuisine Middle Eastern
Servings 3 Servings

Ingredients
  

Protein

  • 1 lb chicken thighs or breast* cut in half

Fresh Produce

  • 3 cloves garlic grated
  • 2 medium tomatoes finely chopped or halved cherry tomatoes
  • 2 bunch flat-leaf parsley chopped
  • 2 tbsp mint leaves chopped (opt.)
  • 3 spring onions thinly sliced
  • 1 Persian cucumber diced (opt.)
  • 1/2 yellow bell pepper finely diced (opt.)
  • 2-3 limes or lemons for juice

Packaged Goods/Staples

  • 1 oz fine bulgur couscous, or quinoa (cooked)
  • olive oil
  • salt & pepper

Za'atar Culinary Spice Kit Ingredients:

  • White sesame seeds, sumac, coriander, thyme, cumin, black peppercorn, salt

Alternative Recipe: Za'atar Fritters

  • 1 lb potatoes or carrots, grated
  • 1 lb zucchini, grated
  • 2 eggs
  • 1/4 cup flour
  • 1 cup yogurt, plain 

Instructions
 

Marinade

  • In a CONTAINER, mix Za'atar spices, garlic, 2 tbsp lime juice, 1/2 tsp salt, and 2 tbsp oil.
  • Add chicken. Mix well. Cover.
  • Let it marinate in the fridge overnight.

Tabbouleh

  • Mix bulgur with tomatoes, parsley, onions, and 1 tbsp lime juice, and salt & pepper to taste.
  • Optionally add mint, cucumber and/or bell pepper.
  • Let it rest in the fridge for 2 to 24 hours.

Fry

  • In a PAN, heat 2 tbsp oil and fry the chicken on both sides until tender inside and crisp on the outside.
  • Let it rest 5 minutes.

Serve

  • Cut chicken in small slices and serve it with tabbouleh.
  • Enjoy!

Alternative Recipe: Za'atar Fritters - Option 1

  • Mix all ingredients, except the yogurt, well and season with Za'atar & pepper to taste.
  • In a PAN, heat 1 tbsp oil over medium heat.
  • For each fritter, place 1/4 cup of the mixture into the PAN, and flatten it slightly.
  • Fry the fritters until they turn golden brown on both sides.
  • Serve the fritters with the yogurt.

Alternative Recipe: Za'atar Fritters - Option 2

  • Season the mixture only with salt & pepper to taste.
  • Season the yogurt with Za'atar spices to taste.
  • Serve the fritters with the yogurt.

Alternative: Za'atar Meatballs

  • Spice up your favorite meatball recipe by adding za'atar to the meat mixture. 

Notes

  • Substitute chicken with salmon or other fish filet.
  • If using chicken breast, pound it for even thickness.
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2022-12-05
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ann davis
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
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2022-05-22
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2
Dec, 2021
Turkish Biber Dolması

Turkish Biber Dolması

How to cook 34 authentic global recipes without tedious planning.
Turkish Biber Dolması

Turkish Biber Dolması

SpiceBreeze
Aromatic stuffed vegetables are a Turkish specialty. For Biber Dolması, small green bell peppers with thin skin are simmered in a light tomato sauce. The typical filling is a meat and rice mixture seasoned with mint, parsley, and regional dried peppers. Our blend features the mild and fruity pepper from Aleppo. For a vegetarian version combine raisin and pine nuts with rice.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Turkish
Servings 3

Ingredients
  

Protein

  • 6 oz ground beef [1] or lamb, pork, or poultry

Fresh Produce

  • 1 onion finely chopped
  • 1 cup parsley finely chopped
  • 1 tbsp lemon juice
  • 4-5 medium bell peppers green [2]

Packaged Goods/Staples

  • 1.5 cups short grain rice raw, rinsed
  • 1 cup tomato puree
  • 3-5 cups broth of your choice
  • 2 tbsp olive oil
  • salt & pepper

Biber Dolması Culinary Spice Kit

  • Paprika, Aleppo pepper, mint, cumin, black pepper

Suggested Sides

  • fresh bread
  • fresh lettuce salad

Instructions
 

1. Prepare the Broth

  • In a BOWL, Dissolve tomato puree in 3 cups of broth.

2. Prepare the Filling

  • In a BOWL, combine all remaining ingredients except the bell peppers and additional broth.
  • Add Biber Dolması spices and salt to taste. Mix well.

3. Prepare the Bell Peppers

  • Cut off the tops of each bell pepper and remove the seeds.
  • Fill each bell pepper with the mixture from step 2.

4. Cook

  • Select a POT wide enough to snugly accommodate all bell peppers in a single layer.
  • In the POT, arrange the filled bell peppers in the pot with their tops facing upward. Optionally, cover them with the bell pepper tops.
  • Pour the tomato-broth mixture from step 1 around the bell peppers.
  • Add more broth until it reaches about two-thirds of the height of the bell peppers. Adjust salt to taste.
  • Cover the pot and bring the broth to a boil.
  • Reduce the heat to medium-low.
  • Cook for approximately 30 minutes, or until the rice is fully cooked.

Serve

  • Serve with optional sides and enjoy!

Notes

[1] Substitute meat with 1 cup of raisins and pine nuts.
[2] If you can find small thin bell peppers, double the amount of bell peppers and use a wider pot.
Optionally, substitute green bell peppers with other colored bell peppers, zucchini, or a combination of both.
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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
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
Jessica Brown
2022-05-22
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Turkish Biber Dolması

Turkish Biber Dolması

Aromatic stuffed vegetables are a Turkish specialty. For Biber Dolması, small green bell peppers with thin skin are simmered in a light tomato sauce. The typical filling is a meat and rice mixture seasoned with mint, parsley, and regional dried peppers. Our blend features the mild and fruity pepper from Aleppo. For a vegetarian version combine raisin and pine nuts with rice.

Protein

  • 6 oz ground beef* (or lamb, pork, or poultry)

Fresh Produce

  • 1 onion (finely chopped)
  • 1 cup parsley (finely chopped)
  • 1 tbsp lemon juice
  • 4-5 medium green bell peppers**/***

Packaged Goods/Staples

  • 1.5 cups short grain rice (raw, rinsed)
  • 1 cup tomato puree
  • 3-5 cups broth (of your choice)
  • 2 tbsp olive oil
  • salt & pepper

Biber Dolması Culinary Spice Kit

  • Paprika, Aleppo pepper, mint, cumin, black pepper

Suggested Sides

  • fresh bread
  • fresh salad

Prepare

  1. Dissolve tomato puree in 3 cups broth.

  2. [Step 2] In a BOWL, add all remaining ingredients, except the bell peppers and broth. Add Biber Dolması spices and salt to taste. Mix well.

  3. Of each bell pepper, cut off the top and clean out the seeds.

  4. Fill them with the mixture from [step 2].

  5. Find a POT that is wide enough to tightly fit all bell peppers in one layer.

Cook

  1. In the POT, place filled bell peppers with the top up. Optionally, cover with the bell pepper top.
  2. Pour tomato-broth around them.
  3. Add more broth up to 2/3 of the height of the bell peppers. Add salt to taste.
  4. Cover the POT. Bring broth to a boil.
  5. Turn heat to medium-low.
  6. Cook for about 30 minutes until the rice is cooked.
  7. Enjoy!
* Substitute meat with 1 cup of raisins and pine nuts.
** If you can find small thin bell peppers, double the amount of bell peppers and use a wider pot.
*** Substitute green bell peppers with other colored bell peppers, zucchini, or both.
Main Course
Turkish
Aleppo pepper, mint, paprika
3
Nov, 2021
Egyptian Dukkah

Egyptian Dukkah – Variations

How to cook 34 authentic global recipes without tedious planning.
Egyptian Dukkah

Egyptian Dukkah - Variation

SpiceBreeze
Dukkah is a traditional Egyptian blend of spices and nuts, typically featuring sesame and hazelnuts. Our modern take incorporates fennel and hemp seeds for a unique flavor profile. Optionally, consider including rosemary or oregano.
"Delicious brilliant idea
What can say? What a creative idea for 1, and a delicious meal each time for 2. I recieved 2 Meal spice kits (these include the spices for the entire meal & a recipe card with what to get or add to your shopping list).
1st meal: Dukkah Lamb - This was fantastic. Definitely follow cooking instructions from Spice breeze cards -- I finished slightly faster in oven for a more rare chop- to die for! (...)" Serena Ricker (Trustpilot Review)
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hands-on time 30 minutes
Course Main Course
Cuisine Egyptian
Servings 3

Ingredients
  

Protein

  • 9 small lamb chops [1] trimmed

Fresh Produce

  • 1 lb sweet potatoes [2] cut into 1/2 inch cubes
  • 1/2 lb Brussels sprouts [2] trimmed and halved lengthwise
  • 2 cloves garlic crushed

Packaged Goods/Staples

  • 1/4 cup ground hazelnuts, walnuts, almonds, or pistachios optional
  • 1 tbsp white sesame seeds optional
  • oil
  • salt & pepper

Culinary Spice Blend Options

  • 1 pouch Dukkah spices - Original Coriander and cumin, toasted
  • 1 pouch Dukkah spices - Variation Coriander and cumin, toasted, hemp seeds, fennel, orange peel, mild chili flakes 

Instructions
 

Preheat the OVEN to 400°F.

  • In a BOWL, mix sweet potatoes and Brussels sprouts with 2 tbsp oil, and salt & pepper to taste.
  • Place all in one layer on a non-sticking BAKING SHEET.
  • Cook vegetables in the OVEN for 30-40 minutes, turning midway.

Shortly before vegetables are done:

  • Season chops with salt & pepper to taste, and Dukkah spices.
  • In a PAN, heat 2 tbsp oil and fry garlic for 30 seconds over medium-low heat.
  • Add chops and fry them over medium heat until your desired doneness.

Serving Options

  • Sprinkle nuts and/or sesame seeds over plated dish.
  • Drizzle dish with pomegranate molasses.
  • Add a side of hummus sprinkled with lemon or sumac.
  • Enjoy!

Notes

[1] Substitute lamb with 1.25 lb chicken breast strips, filet mignon, pork chops, fish (salmon, halibut, cod), eggplant slices (1/2 inch), or seitan.
[2] Substitute vegetables with potatoes and/or carrots (in different colors).
Alternative - Quick Recipe:
  • Mix Dukkah spices with 2-4 tbsp olive oil, and salt to taste.
  • Optionally, add 1 tbsp sesame and/or nuts.
  • Enjoy as a dip with fresh baguette, mix it with cooked pasta, or drizzle it over baked vegetables.
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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
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
Jessica Brown
2022-05-22
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31
Oct, 2021
Persian Khoresh Gheimeh

Persian Khoresh Gheimeh

How to cook 34 authentic global recipes without tedious planning.
Persian Khoresh Gheimeh

Persian Khoresh Gheimeh

SpiceBreeze
Khoresh Gheimeh is a traditional Persian dish, a unique combination of fries over a lentil stew. The key flavor ingredient is dried Omani, or black lime, with its distinct flavor paired with holiday spices like cinnamon, cardamom, and nutmeg. Omani limes are usually added in whole and cooked for hours. This spice blend includes ground Omani limes for a delicious weeknight dinner.
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hands-on time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

Protein

  • 1/2 lb lamb or beef stew
  • 1 cup red lentils

Fresh Produce

  • 1 lb potatoes cut into fries
  • 2 onions chopped
  • 4 cloves garlic grated

Packaged Goods/Staples

  • 5 cups broth
  • 1 cup tomato puree not flavored
  • 3 cups boiled or steamed rice
  • oil
  • salt & pepper

Gheimeh Culinary Spice Kit

  • Omani limes, cinnamon, cumin, turmeric, black pepper, cardamom, white pepper, nutmeg

Instructions
 

Fries

  • Preheat OVEN to 400°F.
  • In a BOWL, mix potatoes with 2 tbsp oil and salt to taste.
  • Place potatoes in one layer on a non-stick BAKING SHEET.
  • Bake in OVEN for 20-30 minutes until they become crisp and golden. Turn midway.

Lentils

  • In a PAN, heat 2 tbsp oil.
  • Fry onions over medium heat until they turn golden. Add garlic. Stir-fry for 1 minute.
  • Add meat. Season with salt & pepper to taste. Stir-fry for about 2-3 minutes.
  • Add broth, tomato puree, Gheimeh spices, and salt & pepper to taste. Cover.
  • Bring to a boil. Cook over low heat until the meat is almost tender.
  • Add lentils and adjust salt.
  • Cook for about 20 minutes until all ingredients are tender.

Serve

  • Serve lentils over rice and top with fries.
  • Enjoy!

Notes

  • Omit the meat and cook the broth for 15 minutes before adding the lentils.
  • Substitute lentils with yellow split peas. Soak them in water overnight and add about 10 minutes to the cooking time.
  • Substitute potatoes with frozen fries. 
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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
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
Jessica Brown
2022-05-22
The best way to try new dishes!

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1
May, 2021
Egyptian Koshary

Egyptian Koshary

How to cook 34 authentic global recipes without tedious planning.
Egyptian Koshary

Egyptian Koshary

SpiceBreeze
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!
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hands-on time 30 minutes
Course Main Course
Cuisine Egyptian
Servings 3

Ingredients
  

  • 2 cups short macaroni
  • 1/2 cup short thin noodles e.g. fideo, or spaghetti broken-up into 1-inch
  • 1 cup short-grain rice
  • 2 cups brown lentils cooked
  • 2 cups tomato puree
  • 1/2 can garbanzo beans rinsed
  • 3 large onions halved + thinly sliced
  • 1 onion chopped
  • 2 cloves garlic grated (red sauce)
  • 3 cloves garlic grated (white sauce)
  • 1 lime or lemon for juice
  • white vinegar
  • oil
  • salt & pepper

Optional

  • 1/2 lb ground meat lamb, chicken, or beef

Koshary Culinary Spice Kit

  • Pouch [1] Cumin, nutmeg, black pepper, coriander, cloves, cinnamon, cardamom, paprika, chili
  • Pouch [2] Black pepper, cumin

Instructions
 

Prepare

  • Cook noodles and rice according to package instructions.

Red sauce (shatta)

  • In a POT, heat 2 tbsp oil.
  • Fry chopped onions over medium heat until golden.
  • Add tomato puree and 1 tbsp vinegar. Stir in Koshary [1] spices, garlic, and salt to taste.
  • Cook 30 minutes over low heat.

White sauce (Daqah)

  • In a small BOWL, mix garlic, 1/2 tbsp vinegar, 1/2 tbsp lime juice, 1/3 cup water, salt to taste, and Koshary [2] spices.

Fried onions

  • In a PAN, heat 2 tbsp oil. Fry sliced onions until they turn brown and crisp.

Garbanzo beans

  • In a POT, heat 2 tbsp oil. Stir-fry garbanzo beans until they turn slightly brown.
  • Season with salt to taste.

Optional

  • In a PAN, fry ground meat until crumbled.
  • Season with salt & pepper to taste.

Serve

  • Serve everything in separate bowls.

Assembly

  • 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!
  • Enjoy!
SpiceBreeze
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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
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
Jessica Brown
2022-05-22
The best way to try new dishes!

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27
Feb, 2021
Persian Sabzi Polo Mahi

Persian Sabzi Polo Mahi

How to cook 34 authentic global recipes without tedious planning.
Persian Sabzi Polo Mahi

Persian Sabzi Polo Mahi

SpiceBreeze
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 works as well on poultry.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

  • 1 lb fish fillet of your choice (*)
  • 1.5 cups basmati rice
  • 1 cup chopped herbs (**)
  • 1 green onion finely sliced
  • 1 egg whisked
  • 1/2 cup flour
  • 1 lemon for juice
  • salt & pepper
  • vegetable oil

Sabzi Polo Culinary Spice Kit

  • [1] Fenugreek leaves
  • [2] Turmeric, cumin, coriander, garlic

Instructions
 

Rice

  • Rinse rice thoroughly. Soak rice in cold water with 1 tbsp salt for 2-24 hours. Drain.
  • In a POT, bring 4 cups of water to a boil.
  • Add rice and salt to taste.
  • Boil 5-10 minutes until the rice is still firm inside but soft outside. Drain + rinse.
  • Add onions, herbs, and Sabzi Polo [1] spices.
  • In the same POT, add 1/4 cup of oil.
  • Add the rice-herb-mix in the form of a cone.
  • Sprinkle with 1 tbsp oil. Make 4 deep holes with the end of a spoon.
  • Cover. Steam over slow heat for about 30-45 minutes until the rice is cooked.

Fish

  • Rinse and pat dry the fish. Season it with a light coat of Sabzi Polo [2] spices.
  • Add salt and pepper to taste.
  • Place egg and flour each on a PLATE.
  • Cover all sides of the fish in the egg then in the flour.
  • In a PAN, heat 1 tbsp oil over medium heat.
  • Fry fish on both sides until cooked and golden.

Serve

  • Serve fish with rice. Sprinkle with lemon juice to taste. Enjoy!

Notes

(*) For instance: mahi-mahi, cod, tilapia, snapper, halibut, or salmon.
(**) A combination of parsley, dill, and cilantro works great. Add tareh, the Persian chives, if you have a chance.
  • Substitute fish with poultry breast. Cut it lengthwise.
  • Optionally, fry the fish without egg and flour.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
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
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

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Explore
 

Persian Sabzi Polo Mahi

Persian Sabzi Polo Mahi

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 works as well on poultry.

  • 1 lb fish fillet of your choice ((*))
  • 1.5 cups basmati rice
  • 1 cup chopped herbs ((**))
  • 1 green onion (finely sliced)
  • 1 egg (whisked)
  • 1/2 cup flour
  • 1 lemon for juice
  • salt & pepper
  • vegetable oil

Sabzi Polo Culinary Spice Kit

  • [1] Fenugreek leaves
  • [2] Turmeric, cumin, coriander, garlic

Rice

  1. Rinse rice thoroughly. Soak rice in cold water with 1 tbsp salt for 2-24 hours. Drain.
  2. In a POT, bring 4 cups of water to a boil.
  3. Add rice and salt to taste.
  4. Boil 5-10 minutes until the rice is still firm inside but soft outside. Drain + rinse.
  5. Add onions, herbs, and Sabzi Polo [1] spices.
  6. In the same POT, add 1/4 cup of oil.
  7. Add the rice-herb-mix in the form of a cone.
  8. Sprinkle with 1 tbsp oil. Make 4 deep holes with the end of a spoon.
  9. Cover. Steam over slow heat for about 30-45 minutes until the rice is cooked.

Fish

  1. Rinse and pat dry the fish. Season it with a light coat of Sabzi Polo [2] spices.
  2. Add salt and pepper to taste.
  3. Place egg and flour each on a PLATE.
  4. Cover all sides of the fish in the egg then in the flour.
  5. In a PAN, heat 1 tbsp oil over medium heat.
  6. Fry fish on both sides until cooked and golden.

Serve

  1. Serve fish with rice. Sprinkle with lemon juice to taste. Enjoy!

(*) For instance: mahi-mahi, cod, tilapia, snapper, halibut, or salmon.
(**) A combination of parsley, dill, and cilantro works great. Add tareh, the Persian chives, if you have a chance.

  • Substitute fish with poultry breast. Cut it lengthwise.
  • Optionally, fry the fish without egg and flour.
Main Course
Persian
methi, turmeric

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