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29
Oct, 2018
Moroccan Mkaouara

Moroccan Mkaouara

Moroccan Mkaouara

Moroccan Mkaouara

Mkaouara is a popular Moroccan Kefta Tagine with cherry-sized meatballs and eggs. Tomatoes are not supposed to be added to this sauce. It’s just pure gravy from the juicy meatballs. Comfort food at its best. For a faster version, you can form the meatballs a bit larger.

Variations
  • Substitute broccoli with zucchini, pumpkin, green beans, turnips, or a fresh salad.
  • Substitute cilantro with parsley.
  • Substitute beef with veal or pork.
Discover New Flavors Every Month
The Mkaouara Culinary Spice Kit includes the following spices:

Paprika, cumin, cinnamon, mint, black pepper, chili


Moroccan Kefta Tagine

Mkaouara Gnocchi

Moroccan Mkaouara

For a change and quick dinner fix, add the Mkaouara spice blend to a tomato sauce for gnocchi.  

Moroccan Mkaouara

Moroccan Mkaouara

SpiceBreeze
Mkaouara is a popular Moroccan Kefta Tagine with cherry-sized meatballs and eggs. Tomatoes are not supposed to be added to this sauce. It's just pure gravy from the juicy meatballs. Comfort food at its best. For a faster version, you can form the meatballs a bit larger.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Shopping list

  • 2 lbs ground meat beef or lamb or half-half
  • 1 cup parsley and cilantro chopped (packed full, save some for garnish), half-half
  • 10 oz broccoli florets
  • 4-6 pieces of bread e.g. naan
  • 1 shallot or small onion finely chopped
  • 2 - 4 eggs
  • 2 oz butter
  • salt

Mkaouara Culinary Spice Kit

  • Paprika, cumin, cinnamon, mint, black pepper, chili

Suggested Sides

  • baguette, ciabatta, or any flatbread
  • fresh salad
  • carrots, pumpkin, or turnips baked
  • broccoli, zucchini, or green beans  cooked

Instructions
 

Prepare

  • In a LARGE BOWL, mix herbs and shallot, Mkaouara spices, and salt to taste (1 tsp recommended).
  • Add meat and knead well.
  • Form little cherry-sized meatballs.

Cook

  • In a PAN, melt 2 tbsp butter.
  • Distribute meatballs in one layer*).
  • Cover the PAN with a LID and cook over medium-low heat for 10 minutes.
  • In a SMALL BOWL, crack the eggs.
  • Gently slide the eggs one by one on top of the meatballs, each in a different corner. Add salt to taste.
  • Cover the PAN and cook until the egg white is cooked.

Serve

  • Serve Mkaouara in the PAN or on a large PLATE. Sprinkle it with the reserved herbs.
  • Add bread and other sides on separate plates.
  • Enjoy!

Notes

*) If your PAN is not large enough, cook the meatballs in two batches with some extra butter.
  • Substitute cilantro with parsley.
  • Substitute meat with veal or pork.
  • Substitute meat with poultry. Add 2 tbsp butter to the PAN.
 
29
Oct, 2018
Couscous aux Sept Légumes

Moroccan Couscous aux Sept Légumes

Couscous aux Sept Légumes

Couscous aux Sept Légumes

‘Couscous with seven vegetables’ is a traditional dish in North African countries and much loved by its visitors. Saffron supports the rich flavor of plenty of fresh vegetables. Don’t worry about the chopping! Luckily, the vegetables are used in a larger size for this dish. Couscous is also cooked with lamb or sheep. 

Tfaya like Caramel

A typical topping is Tfaya, caramelized onions, raisins, and cinnamon. With Tfaya, arrange for a longer cooking time.

Variations
  • If you use chicken breast, cut it in three even parts.
  • Optitional vegetables: tomatoes, zucchini, green beans.
  • Without meat, substitute water with vegetable broth.
  • Substitute couscous with cooked potatoes.
  • Add caramelized onions with raisins (Tfaya).
The Couscous Culinary Spice Kit includes the following spices:

[1]    paprika, turmeric, ginger, black pepper, saffron

[2]    cinnamon, cardamom

Discover New Flavors Every Month
Couscous
Couscous aux Sept Légumes

North African Couscous aux Sept Légumes

SpiceBreeze
'Couscous with seven vegetables' is a traditional dish in North African countries and much loved by its visitors. Saffron supports the rich flavor of plenty of fresh vegetables. Don't worry about the chopping! Luckily, the vegetables are used in a larger size for this dish. Couscous is also cooked with lamb or sheep. A typical topping is Tfaya, caramelized onions, raisins, and cinnamon. With Tfaya, arrange for a longer cooking time.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Shopping list

  • 1 lb chicken pieces with skin or lamb or beef
  • 10 oz couscous
  • 1/2 small white cabbage quartered
  • 0.5 lb pumpkin cut in 2-inch thick pieces
  • 0.5 lb carrots cut in half
  • 0.5 lb turnips or daikon cut in 8 pieces
  • 1/2 bunch parsley or cilantro or mixed finely chopped

You might have

  • 1 medium onion halved and sliced
  • olive oil
  • salt

Optional vegetables as (partly) substitutes

  • 1 large zucchini halved and cut lengthwise
  • 2 tomato/es quartered
  • 1 cup green beans

Optional

  • 1 cup garbanzo or fava beans (from a can, rinsed)
  • 3/4 cup raisins

Tfaya

  • 4 medium onions halved and sliced
  • 3/4 cup raisins
  • 1 tbsp butter
  • 1-2 tbsp sugar

Culinary Spice Kit

  • Pouch [1] paprika, turmeric, ginger, black pepper, saffron [1]
  • Pouch [2] cinnamon, cardamom

Instructions
 

Tfaya (optional)

  • In a POT, melt butter.
  • Add sliced onions, salt & Couscous Spices [2] to taste.
  • Cook over medium-low heat for 2 minutes, stirring constantly to detach the onions.
  • Add 2 tbsp of water.
  • Cover and cook for about 30 minutes until the onions are soft. Stir occasionally.
  • Add raisins and sugar.
  • Cover and cook for about 30 minutes until the onions are caramelized. Stir occasionally.

Stew

  • In a large POT, heat 2 tbsp olive oil over medium heat.
  • Fry meat and onions until the meat turns slightly brown on all sides.
  • Add vegetables, salt to taste, and Couscous Spices [1].
  • If you use zucchini, add them after 10 minutes.
  • If you use lamb or beef, cook meat in water and spices until it's almost tender, before you add the vegetables.
  • Add 2.5 cups of water.
  • Cover POT and bring to boil.
  • Cook over medium-low heat for 15 minutes.
  • Add the herbs and optionally garbanzo beans and/or raisins and Couscous Spices [2] to taste. Mix well.
  • Continue to cook for about 5-10 minutes until all ingredients are soft but not mashed.

Couscous

  • Prepare couscous according to package instructions. [2]

Serve

  • On a large plate, serve stew over couscous.
  • Optionally, top with Tfaya.
  • Enjoy!

Notes

[1] or 2 tsp Scheherazade spice blend or more to taste
[2] Cooking recipe for 1/4 cup of couscous:
  • 3/8 cup water or broth
  • 1/2 tbsp olive oil
 
  • In a POT, combine water and olive oil.
  • Cover. Bring to a boil. Add couscous. Stir.
  • Remove the pot from the heat.
  • Let it stand for about 5 minutes or until all of the liquid is absorbed.
  • Fluff with a fork. Serve. Enjoy!
2
Oct, 2018
Tunesian Qalat Daqqa

Tunisian Qalat Daqqa

How to cook 34 authentic global recipes without tedious planning.
Tunesian Qalat Daqqa

Tunisian Qalat Daqqa

SpiceBreeze
Qalat Daqqa is a Tunisian five-spice blend. Our version adds exotic rosebuds. The most significant part of Qalat Daqqa is a rare spice from West Africa ‘grains of paradise’, also known as malagueta or Guinea pepper. This seasoning staple is versatile and great on meat or vegetables for grilling or in hearty soups and stews.
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hands-on time 30 minutes
Course Main Course
Cuisine Tunisian
Servings 3

Ingredients
  

Protein

  • 1 lb ground meat [1] beef or lamb
  • 1 cup garbanzo beans from a can

Produce

  • 2 large tomatoes quartered
  • 8 oz baby carrots or pumpkin cut into 1-inch cubes

Packaged Goods/Staples

  • olive oil
  • 1 onion chopped
  • salt
  • 3 cups couscous [2] plain

Qalat Daqqa Culinary Spice Kit

  • Black pepper, nutmeg, cloves, grains of paradise, cinnamon, rosebuds

Instructions
 

  • In a POT, heat 2 tbsp oil over medium heat.
  • Fry onions until translucent.
  • Add meat and stir-fry for a couple of minutes.
  • Add 1 cup of water, garbanzo beans, vegetables, Qalat Daqqa spices and salt to taste.
  • Mix well. Cover. Cook over low heat for 30 minutes. Occasionally, stir and check for water.
  • Prepare couscous according to package instructions.
  • Serve stew over couscous.
  • Optionally, serve with mint tea.
  • Enjoy!

Notes

[1] Options to substitute the ground meat:
  • stew meat, and cook for about 2 hours.
  • chicken, cut into 1-inch cubes.
  • zucchini, squash, mushrooms, and/or eggplant.
[2] Substitute couscous with orzo pasta, buckwheat, bulgur, pearl couscous, or quinoa.
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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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Tunesian Qalat Daqqa

Tunisian Qalat Daqqa

Qalat Daqqa is a Tunisian five-spice blend. Our version adds exotic rosebuds. The most significant part of Qalat Daqqa is a rare spice from West Africa ‘grains of paradise’, also known as malagueta or Guinea pepper. This seasoning staple is versatile and great on meat or vegetables for grilling or in hearty soups and stews.

Protein

  • 1 lb ground meat (beef or lamb)
  • 1 cup garbanzo beans (from a can)

Produce

  • 2 large tomatoes (quartered)
  • 8 oz baby carrots or pumpkin (cut into 1-inch cubes)

Packaged Goods/Staples

  • olive oil
  • 1 onion (chopped)
  • salt
  • 3 cups couscous (plain)

Qalat Daqqa Culinary Spice Kit

  • Black pepper, nutmeg, cloves, grains of paradise, cinnamon, rosebuds

  1. In a POT, heat 2 tbsp oil over medium heat.

  2. Fry onions until translucent.
  3. Add meat and stir-fry for a couple of minutes.

  4. Add 1 cup of water, garbanzo beans, vegetables, Qalat Daqqa spices and salt to taste.

  5. Mix well. Cover.
  6. Cook over low heat for 30 minutes.
  7. Occasionally, stir and check for water.

  8. Prepare couscous according to package instructions.

  9. Serve stew over couscous

  10. Optionally, serve with mint tea.
  11. Enjoy!

Substitute ground meat with stew meat, and cook for about 2 hours.
Substitute ground meat with chicken, cut into 1-inch cubes.
Substitute meat with zucchini, squash, mushrooms, and/or eggplant.
Substitute couscous with orzo pasta, buckwheat, bulgur, pearl couscous, or quinoa.

Main Course
Tunesian
grains of paradise, nutmeg, rosebud
26
Aug, 2018
Lebanese Chicken Shawarma

Lebanese Shawarma

Lebanese Chicken Shawarma

Chicken Shawarma

Bring this popular dish to your home. Chicken Shawarma with sumac and baharat spices makes a good party dish and burger-alternative. If you can marinate the chicken in advance, it will intensify the flavor.

Yogurt for Mayonnaise

The dressing basis is made with yogurt instead of mayonnaise. It’s lighter and makes up for the double oil in the chicken preparation. You might sprinkle it with extra sumac.

Not Just For Chicken

If you are not a chicken fan, mix the Shawarma Spices [1] in any other beef or vegetables dish. It always turns out delicious! We recommend this Mediterranean combination:

Greek Salad with Lebanese Potatoes
  • In a BOWL, add romaine lettuce with tomatoes, cucumber, and tomatoes. Season with lemon juice, olive oil, salt, pepper, and Greek oregano. Add feta cheese and/ or black olives. Mix well.
  • Cut potatoes in the size of large French fries. Mix with Shawarma Spices [1], salt to taste, and 3 tbsp olive oil. Bake in the oven for about 30 minutes, turning midway.
The Shawarma Culinary Spice Kit includes the following spices:

[1] Sumac, allspice, black pepper, cinnamon, cloves, fenugreek , nutmeg, ginger

[2] Mint leaves

[3] Paprika

Discover New Flavors Every Month
Greek Salad with Lebanese Potatoes
Lebanese Chicken Shawarma

Lebanese Shawarma

SpiceBreeze
Lebanese Shawarma is a culinary gem from the Middle East. Marinated meat, slow-roasted on a vertical spit, combines fragrant spices to create an aromatic masterpiece. Tender slices of the crispy, seasoned meat are wrapped in a soft pita bread and complemented by tangy pickles, fresh lettuce, juicy tomatoes, and delectable tahini or garlic sauce. Lebanese Shawarma transcends borders, captivating food enthusiasts with its irresistible taste and creating a symphony of flavors that will leave you craving more. Embark on a culinary journey and savor the essence of Lebanon with every bite of this timeless Middle Eastern delight.
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hands-on time 30 minutes
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

Shopping list

  • 1 lbs chicken breast skin- and boneless
  • 1 cup yogurt plain
  • 3-8 pita breads

You might have

  • 4 cloves garlic peeled and grated
  • 1 tbsp lemon juice
  • oil & salt

Suggested vegetables

  • 1 onion peeled and sliced
  • 1 cucumber sliced
  • 3 tomato/es sliced
  • 1/2 head red cabbage shredded
  • 1 romaine lettuce shredded

Culinary Spice Kit

  • Pouch [1] Sumac, allspice, black pepper, cinnamon, cloves, fenugreek, nutmeg, ginger
  • Pouch [2] Mint
  • Pouch [3] Paprika

Instructions
 

  • Preheat OVEN to 425°F. *
  • Cut chicken into 1-inch cubes.
  • In a BOWL, mix 2 tbsp oil with Shawarma Spices [1] and salt to taste (1 tsp recommended). Add chicken, mix well until evenly coated.
  • On a BAKING SHEET lined with aluminum foil, spread chicken evenly.
  • Roast in the OVEN for 15 minutes, turning pieces midway.
    Shawarma Step 1
  • For the dressing, in a BOWL, mix yogurt, lemon juice, garlic, salt to taste, Shawarma Spices [2], and ½ tsp oil.
  • Cut the roasted chicken in thin slices. Toss with Shawarma Spices [3].
    Shawarma Step 2
  • Heat 1 tbsp oil in a large PAN. Quickly stir-fry the chicken slices until all sides are brown and crisp.
  • Serve on pita bread topped with vegetables and yogurt dressing.
  • Enjoy!

Notes

* If you have time to prepare the chicken in advance, marinate (step 2-3) and let it rest in a covered BOWL in the refrigerator up to 24 hours.
27
Apr, 2018
Black Tahini

Tahini

 

Black Tahini

Tahini

SpiceBreeze
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Ingredients
  

Shopping list for Tahini Paste (optional)

  • 1 cup sesame seeds
  • 1/4-1/2 cup olive oil

Shopping list for Tahini Sauce

  • 1 cup tahini paste store-bought or see additional recipe below
  • 2-5 cloves garlic peeled and grated
  • 1/4-1/2 cup lime or lemon juice

Instructions
 

Tahini paste (Optional)

  • In a PAN, over medium heat, roast sesame seeds until they turn golden brown. Stir frequently and be careful, not to burn the seeds!
  • In a FOOD PROCESSOR, mix sesame seeds and 1/4 cup of oil into a paste.
  • Add slowly more oil if necessary, 1/2 tbsp at a time.
  • The ideal paste should be just liquidy enough that it doesn't stick to a spoon. Though, it doesn't have to be perfect.

Tahini sauce

  • In a BOWL, mix tahini paste with 1/4 cup of water.
  • Add garlic, salt and lime juice to taste.
  • Depending on how liquid your tahini paste is, you might need to add more water. The sauce should be liquid enough to pour it over the falafel, but not watery.
20
Mar, 2018
Persian Kuku Sabzi

Persian Kuku Sabzi

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

Persian Kuku Sabzi

SpiceBreeze
Eat like a President! Kuku Sabzi is part of the traditional menu served for Nowruz, the Persian New Year. This healthy and easy dish was once served at the White House at Michelle Obama's Nowruz celebration.
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Cuisine Persian
Servings 3

Ingredients
  

Ingredients

  • 5 eggs
  • 3 cup fresh herbs mixed from: parsley, cilantro, dill
  • 1 cup chives or green onions or scallions chopped
  • 0.5 cup walnuts chopped
  • 2 tbsp dried barberries or cranberries

You might have

  • 1 tsp baking powder
  • oil
  • salt

Optional for serving

  • bread
  • yogurt
  • olives

Culinary Spice Kit

  • [Kuku Sabzi] Turmeric, rosebud, black pepper, cinnamon, cumin, mace, cardamom

Instructions
 

Prepare Berries

  • In a small BOWL, add berries and cover with cold water.
  • Let soak for 10 minutes. Then rinse and drain.

Prepare Batter

  • In a large BOWL, whisk eggs.
  • Add baking powder and salt to taste.
  • Stir in about 1/2 of the Kuku Sabzi spices.
  • Add chopped herbs. Mix well.

Optional

  • Add some walnuts and berries to the batter.

Fry

  • In a PAN, heat 2 tbsp oil.
  • Pour egg-herb mixture evenly into PAN.
  • Cover and let cook over medium-low heat until the top isn’t liquid anymore.
  • Cover with a plate, turn.
  • Slide Kuku Sabzi back into the PAN and cook until it’s cooked through.

Serve

  • Cut Kuku Sabzi into quarters.
  • Garnish with walnuts and berries.
  • Serve with bread, yogurt and/or olives (optional).
  • Enjoy!
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

Join Now
Explore
 

Persian Kuku Sabzi

Persian Kuku Sabzi

Eat like a President! Kuku Sabzi is part of the traditional menu served for Nowruz, the Persian New Year. This healthy and easy dish was once served at the White House at Michelle Obama’s Nowruz celebration.

Ingredients

  • 5 eggs
  • 3 cup fresh herbs (mixed from: parsley, cilantro, dill)
  • 1 cup chives or green onions or scallions (chopped)
  • 0.5 cup walnuts (chopped)
  • 2 tbsp dried barberries or cranberries

You might have

  • 1 tsp baking powder
  • oil
  • salt

Optional for serving

  • bread
  • yogurt
  • olives

Culinary Spice Kit

  • [Kuku Sabzi] Turmeric, rosebud, black pepper, cinnamon, cumin, mace, cardamom

Prepare Berries

  1. In a small BOWL, add berries and cover with cold water.
  2. Let soak for 10 minutes. Then rinse and drain.

Prepare Batter

  1. In a large BOWL, whisk eggs.
  2. Add baking powder and salt to taste.
  3. Stir in about 1/2 of the Kuku Sabzi spices.
  4. Add chopped herbs. Mix well.

Optional

  1. Add some walnuts and berries to the batter.

Fry

  1. In a PAN, heat 2 tbsp oil.
  2. Pour egg-herb mixture evenly into PAN.
  3. Cover and let cook over medium-low heat until the top isn’t liquid anymore.
  4. Cover with a plate, turn.
  5. Slide Kuku Sabzi back into the PAN and cook until it’s cooked through.

Serve

  1. Cut Kuku Sabzi into quarters.
  2. Garnish with walnuts and berries.
  3. Serve with bread, yogurt and/or olives (optional).
  4. Enjoy!
Persian
cardamom, rosebud, turmeric

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