Arabia/Middle East Archives | Page 4 of 7 | SpiceBreeze

31

Oct, 2021

Persian Khoresh Gheimeh

Persian Khoresh Gheimeh

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

Course Main Course

Cuisine Persian

Servings

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.

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!

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1

May, 2021

Egyptian Koshary

Egyptian Koshary

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

Course Main Course

Cuisine Egyptian

Servings

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!

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

27

Feb, 2021

Persian Sabzi Polo Mahi

Persian Sabzi Polo Mahi

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.

Pin Print

Hands-on Time 30

Course Main Course

Cuisine Persian

Servings

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.

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

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

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!

(*) 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

10

Nov, 2020

Moroccan Poulet aux Meslalla

Moroccan Poulet aux Meslalla

Moroccan Poulet aux Meslalla

Moroccan Poulet aux Meslalla

SpiceBreeze

Poulet aux Meslalla is a stew of chicken and olives with a slightly lemony gravy, also called olive chicken tagine. Tagines are originally cooked in the earthenware tagine pot. This recipe is the simplest version with a pure flavor dominated by saffron, lemons, and olives (or meslalla). The smell of saffron feels like home in a Moroccan family kitchen.

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hands-on time 30

Course Main Course

Cuisine Moroccan

Servings

Ingredients

Protein

1.5 lb chicken without bones, skin on (*)

Fresh Produce

1 large onion finely chopped
0.5 lb potatoes cut into wedges
0.5 cup parsley chopped
0.25 cup lemon juice

Packaged Goods/Staples

1 cup chicken or vegetable broth
0.5 cup green olives
olive oil
salt & pepper

Poulet aux Meslalla Culinary Spice Kit

Paprika, cumin, garlic, ginger, saffron

Instructions

Cut chicken into pieces of about 2.5 x 2.5 inches.
In a large POT, add 2 tbsp olive oil, chicken, onions, Poulet aux Meslalla spices, and salt & pepper to taste. Mix well.
Add broth. Cover. Bring to a boil.
Reduce heat to medium-low and cook for 40 minutes. Stir occasionally. Add a bit of water if necessary.
Add potatoes and continue to cook for 10 minutes.
Add the olives and lemon juice. Mix well.
Continue to cook for 10 minutes.
Stir in the parsley.
Serve with your preferred salad and fresh bread to soak up the gravy.
Enjoy!

Notes

(*) If you prefer in-bone pieces, increase the amount to 2 lbs in total.

Suggested Sides

baguette, white bread loaf, or flatbread
lettuce salad or cucumber-tomato-salad

Variations

Substitute the chicken with veal or lamb and adjust the cooking time.
Substitute half or all of the parsley with cilantro.
Use olives that are marinated in garlic.
Make Ras el Hanout or vegetarian Couscous aux Sept Légumes 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

29

Oct, 2020

Bahraini Machboos

Bahraini Machboos

Bahraini Machboos

Bahraini Machboos

SpiceBreeze

Machboos or Majboos is claimed to be the national dish of the Kingdom of Bahrain. It is full of Arabian flavors. Different from other baharat spice blends, Omani baharat includes dried limes and roses. Dried limes, also called Loomi, Omani limes, or black limes, are an important ingredient in the cuisine around the Persian Gulf. No other lemon has this heavenly sweet-tangy citrus flavor.

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Hands-on Time 30

Course Main Course

Cuisine Bahraini

Servings

Ingredients

2 lb chicken drumsticks
2 large tomatoes chopped
2 tbsp chopped cilantro or parsley
8 oz carrots shredded
2 cups hot chicken or vegetable broth
1 cup Basmati rice
1 large onion finely chopped
4 cloves garlic grated
1 inch ginger grated
2-3 lemon for juice
butter & oil
salt & pepper

Machboos Culinary Spice Kit

Pouch [1] Omani limes, roses, turmeric, cinnamon, paprika, cardamom, cloves, coriander, nutmeg
Pouch [2] Cardamom

Optional

1 green chile finely chopped
lemon wedges
dates
red onions sliced

Instructions

Prepare

Rinse rice and cover with cold water.
Add 1.5 tbsp lemon juice.
Let soak 1/2 - 24 hours in the fridge.
Drain. Set aside.
Season chicken with salt and pepper.

Cook

In a large POT, fry onions in 2 tbsp butter over medium heat until translucent.
Add garlic, ginger, chili (optional), and Machboos [1] spices.
Stir-fry for 2 minutes.
Add chicken, tomatoes, and broth.
Cover. Cook 20 minutes over medium-low heat.
Take chicken out and set aside.
Add rice and salt to taste. Mix well.
Cover. Bring to a boil.
Turn heat to low. Cook about 15 minutes until rice is cooked. Don’t stir!
Turn off. Mix in herbs.

Fry

In a PAN, heat 1 tbsp oil. Fry chicken over high heat until browned on all sides.

Salad

Mix carrots with Machboos [2] spices, lemon juice, salt & pepper, and 1 tbsp oil.

Serve

Serve chicken on top of rice and with the carrot salad. Add lemon juice to taste.
Optionally, serve with lemon wedges, dates, and sliced red onions.
Enjoy!

Notes

Substitute chicken with 1 lb fish filet or paneer. Don’t cook it. Only fry it.

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

21

Oct, 2020

Lebanese Pumpkin Kibbeh

Lebanese Pumpkin Kibbeh

Lebanese Pumpkin Kibbeh

Lebanese Pumpkin Kibbeh

SpiceBreeze

Kibbeh is a very popular dish in most Middle Eastern countries that often has the form of a small football. Baked Kibbeh is a kind of pie. For the crust mix bulgur (cracked wheat) with pumpkin. The filling combines meat, spinach, and optional nuts with a baharat spice blend. Or substitute garbanzo beans for meat.

Pin Print

Hands-on Time 30

Course Main Course

Cuisine Lebanese

Servings

Ingredients

Protein

1 lb ground beef

Fresh Produce

10 oz baby spinach washed
1/2 lb pumpkin peeled, deseeded, cut into 1 inch pieces
1 medium onion thinly sliced
1 small onion finely chopped
1 lemon for juice

Dairy

1 cup yogurt plain
butter

Packaged Goods/Staples

1 cup bulgur number 1 fine
salt

Optional

1/4 cup chopped walnuts
salad of your choice

Kibbeh Culinary Spice Kit

[1] Chili, black pepper, cumin, coriander, cardamom, nutmeg, cinnamon, cloves
[2] Nutmeg, cinnamon, cloves, black pepper, fenugreek, allspice, ginger

Instructions

Filling

In a PAN, heat 1 tbsp butter over medium heat.
Cook onion slices for 5 minutes.
Add meat, Kibbeh [1] spices, salt to taste, and nuts (optional).
Cook until meat is cooked through. Stir frequently to break the meat up.
Add spinach and cook for 2 minutes. Set aside to cool.

Kibbeh

Cook pumpkin in salted water until soft. Take it out.
Use the cooking water to prepare bulgur according to package instructions.
Mash pumpkin and mix with chopped onions.
Gradually stir in bulgur to receive a moist mixture.
Add Kibbeh [2] spices and salt to taste.

Bake

Preheat OVEN to 375°F.
Grease a 2 qt. BAKING DISH.
Add 3 layers:
half of the Kibbeh, the filling, then the rest of the Kibbeh.
Press and flatten the surface.
Create a nice pattern with a fork.
Spread 1 tbsp melted butter on top.
Bake in the OVEN 30 – 45 minutes until the surface begins to brown.

Serve

Serve with yogurt mixed with lemon juice to taste as dressing and salad as a side (optional).
Enjoy!

Notes

Substitute beef with lamb, chicken, or 1 can garbanzo beans (15 oz).
Substitute pumpkin with zucchini or potatoes.

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