Arabia/Middle East Archives | Page 4 of 6 | SpiceBreeze

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.

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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

1

Sep, 2020

Turkish Urfa Kebab

Turkish Urfa Kebab

Turkish Urfa Kebab

Turkish Urfa Kebab

SpiceBreeze

Urfa Kebab has a chocolate aroma with mild heat from Urfa pepper. Both can be widely found in Southern Turkey. The irregular shaped flakes of Urfa biber, also known as Isot pepper, are a versatile condiment that can be sprinkled on cheese, salad, or vegetables of any kind for a new distinct flavor. They might become a favorite condiment in your kitchen.

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Hands-on time 30

Course Main Course

Cuisine Turkish

Servings

Ingredients

1 lb ground meat e.g. lamb or beef
1/2 yellow or orange bell pepper finely chopped
1 large tomato finely chopped
2 tbsp parsley finely chopped
2 cups yogurt plain
skewers*
2 cloves garlic grated
1 lemon for juice
oil
salt

Urfa Kebab Culinary Spice Kit

Urfa biber flakes

Suggested Sides

lettuce of your choice shredded
flatbread e.g. pita or lavash or cooked rice

Instructions

Yogurt Sauce

Mix yogurt with 1-2 tbsp lemon juice, 1 tsp oil, and a pinch of salt.

Prepare Kebab

In a large BOWL, add bell pepper, tomatoes, parsley, garlic, Urfa Kebab spices, and salt to taste (1 tsp recommended).
It’s best when all ingredients are very finely chopped.
However, don’t use a food processor to avoid making a paste.
Mix well. Add meat.
Knead thoroughly for 5-10 minutes.
Wrap 2 tbsp of meat tightly around each skewer.

Fry Kebab

In a PAN, heat 2 tbsp oil over medium-high heat.
Fry kebab until crisp and cooked through.

Serve

Serve kebab in bread or with rice and topped with lettuce and yogurt sauce.
Enjoy!

Notes

*If using wooden skewers, soak them for 30 minutes.

Vegetarian:

Substitute meat with 2 additional tomatoes.
Spread mixture on prepared pizza dough and bake according to package instructions.
Serve pizza with yogurt sauce.

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

Turkish Urfa Kebab

Turkish Urfa Kebab

Urfa Kebab has a chocolate aroma with mild heat from Urfa pepper. Both can be widely found in Southern Turkey. The irregular shaped flakes of Urfa biber, also known as Isot pepper, are a versatile condiment that can be sprinkled on cheese, salad, or vegetables of any kind for a new distinct flavor. They might become a favorite condiment in your kitchen.

1 lb ground meat (e.g. lamb or beef)
1/2 yellow or orange bell pepper (finely chopped)
1 large tomato (finely chopped)
2 tbsp parsley (finely chopped)
2 cups yogurt (plain )
skewers*
2 cloves garlic (grated)
1 lemon (for juice)
oil
salt

Urfa Kebab Culinary Spice Kit

Urfa biber flakes

Suggested Sides

lettuce of your choice (shredded)
flatbread (e.g. pita or lavash or cooked rice)

Yogurt Sauce

Mix yogurt with 1-2 tbsp lemon juice, 1 tsp oil, and a pinch of salt.

Prepare Kebab

In a large BOWL, add bell pepper, tomatoes, parsley, garlic, Urfa Kebab spices, and salt to taste (1 tsp recommended).
It’s best when all ingredients are very finely chopped.
However, don’t use a food processor to avoid making a paste.
Mix well. Add meat.
Knead thoroughly for 5-10 minutes.
Wrap 2 tbsp of meat tightly around each skewer.

Fry Kebab

In a PAN, heat 2 tbsp oil over medium-high heat.
Fry kebab until crisp and cooked through.

Serve

Serve kebab in bread or with rice and topped with lettuce and yogurt sauce.
Enjoy!

*If using wooden skewers, soak them for 30 minutes.

Vegetarian:

Substitute meat with 2 additional tomatoes.
Spread mixture on prepared pizza dough and bake according to package instructions.
Serve pizza with yogurt sauce.

Main Course

Turkish

urfa pepper

3

Jul, 2020

Persian Kabob Koobideh

Persian Kabob Koobideh

Persian Kabob Koobideh

Persian Kabob Koobideh

SpiceBreeze

Kabob Koobideh is the most popular grilled ground meat in Iran and around the Persian Gulf. The meat is prepared differently to a burger. It's important to knead the meat well to receive a texture that sticks to the skewers and turns out light when served. The kabob is traditionally grilled on wide flat metal skewers "hanging" over the fire so that the meat doesn't get in contact with the grill. This recipe is an easier weekday version.

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Hands-on Time 30

Course Main Course

Cuisine Persian

Servings

Ingredients

Protein

1 lb ground beef lamb, or chicken *

Fresh Produce

1 lemon for juice
1 red cabbage ** finely shredded
1 large onion grated
2 cloves garlic grated

Packaged Goods/Staples

oil
salt & pepper

Koobideh Culinary Spice Kit

Sumac, turmeric, black pepper, parsley

Optional

1 onion halved, thinly sliced
1 cup radishes thinly sliced

Suggested Sides

Lavash or pita bread
Basmati rice
Grilled vegetables
Sabzi Khordan ***

Instructions

Cabbage

In a BOWL, mix 1 tbsp lemon juice, salt & pepper to taste, and 1 tbsp oil.
Add the cabbage and knead well.
Cover and let rest for 2 hours.

Prepare

In a BOWL, squeeze grated onions and discard most of the liquid.
Add garlic, Kabob Koobideh spices, salt to taste (recommended 1 tsp).
Mix well. Add meat. Knead well for 5 minutes.
Keep it in the fridge for 30 minutes.

Fry

Wet your hands with water.
Form 2 tbsp of meat into flat rectangle shaped meat patties. Make sure that they are as flat as possible.
In a PAN, heat 1 tbsp oil over medium heat.
Fry the kabobs for some minutes on each side until they are cooked and slightly browned.

Serve

Optionally, sprinkle the kabob with sumac and top it with onion & radish slices.
Serve the kabob with your preferred sides.
Enjoy!

Notes

* 2/3 beef, 1/3 lamb or all beef (20-30% fat), or ground chicken thighs.

** Substitute red cabbage with green cabbage, and/ or add some shredded carrots or apples.

*** Find the recipe for Sabzi Khordan here.

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 Kabob Koobideh

Persian Kabob Koobideh

Kabob Koobideh is the most popular grilled ground meat in Iran and around the Persian Gulf. The meat is prepared differently to a burger. It’s important to knead the meat well to receive a texture that sticks to the skewers and turns out light when served. The kabob is traditionally grilled on wide flat metal skewers “hanging” over the fire so that the meat doesn’t get in contact with the grill. This recipe is an easier weekday version.

Protein

2 lb ground lamb (beef, or chicken)

Fresh Produce

1 lemon (for juice)
1 red cabbage* (finely shredded)
1 large onion (grated)
3 cloves garlic (grated)

Dairy

1 egg (whisked)

Packaged Goods/Staples

oil
salt & pepper

Suggested Sides & Toppings

Lavash or pita bread
cooked Basmati rice
onion & radish slices
grilled vegetables
Sabzi Khordan**
sumac

Koobideh Culinary Spice Kit

Sumac turmeric, black pepper, parsley

Cabbage

In a BOWL, mix 1 tbsp lemon juice, salt & pepper to taste, and 1 tbsp oil.
Add the cabbage and knead well.
Cover. Let it rest for 2 hours.

Prepare

In a BOWL, squeeze grated onions and discard all liquid.
Add garlic, salt to taste (recommended 2 tsp), egg, and Kabob Koobideh spices. Mix well.
Add meat. Knead well for 5 – 10 minutes.

Fry

Wet your hands with water.
Form 2 tbsp of meat into long, flat shaped meat patties.
In a PAN, heat 1 tbsp oil over medium heat.
Fry the kabobs for some minutes on each side until they are cooked and slightly browned.

Serve

Serve the kabob in bread and/or with rice and with cabbage.
Optionally, sprinkle the kabob with sumac and top it with onion & radish slices.
Add grilled vegetables or Sabzi Khordan**.
Enjoy!

* Substitute red cabbage with green cabbage, and/ or add some shredded carrots or apples.

** Recipe for Sabzi Khordan.

Main Course

Persian

sumac, turmeric

5

Feb, 2020

Falafel with cabbage

Egyptian Falafel

Egyptian Falafel

Falafel can make a great substitute for a burger, once in a while or weekly. Consider our variations as a start for your creativity. You can change the type of beans and herbs, add vegetables to the beans, serve them with any type of bread, sauce, and salad.

Frying Or Baking

Though baking the Falafel is easier, we recommend frying them to get a crunchy outside.

Variations

The Falafel Culinary Spice Kit includes the following spices:

Coriander, cumin, paprika

Egyptian Falafel

Egyptian Falafel

SpiceBreeze

Falafel can make a great substitute for a burger, once in a while or weekly. Consider our variations as a start for your creativity. You can change the type of beans and herbs, add vegetables to the beans, serve them with any type of bread, sauce, and salad. Although baking the Falafel is easier, we recommend frying them to get a crunchy outside.

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Cuisine Egyptian

Servings

Ingredients

Shopping list

2 cup garbanzo beans dry
1/4 cup cilantro or mint, or parsley, finely chopped
6 oz red cabbage finely sliced
1 cup yogurt
6-8 pita bread or any other flatbread, baguette, or rolls

You might have

2-3 tbsp flour
4 cloves garlic grated
1-2 lime or lemon for juice
olive oil
salt

Culinary Spice Kit

Cumin, coriander, paprika

Instructions

Prepare beans

In a BOWL, cover dry garbanzo beans with water. Let soak beans for 24 hours. Rinse. Drain.

Prepare paste

In a FOOD PROCESSOR, add beans, herbs, garlic, 2 tbsp flour, salt to taste, and half of the Falafel Spices.
Mix all into a paste. Cover the bowl and let rest in the fridge for 1 hour.

Form Falafel

Form small patties. Add lime juice or more flour if necessary.

Option 1: Bake Falafel

Preheat OVEN to 350°F.
Place patties on a non-sticking BAKING PAN and brush or spray them with a bit of oil.
Bake the patties for 20-30 minutes until they become crisp and light brown.

Option 2: Fry Falafel

In a PAN, heat 1/2 inch of vegetable oil (other than olive oil) over high heat.
Add patties. Do not crowd the pan.
Fry patties for about 5 minutes until they become crisp on both sides.
Flip the patties halfway.

Yogurt Sauce

Mix yogurt with lime juice and salt to taste.
Add grated garlic (optional).

Serve

Serve Falafel in bread with cabbage and sauce. For more options see the links in the notes.
Enjoy!

Notes

Recipe for Falafel with cooked garbanzo beans from a can.

Recipe for Falafel with Beetroots or Spinach.

Recipe for Tahini.