Recipes Archives | Page 13 of 37 | SpiceBreeze

2

Apr, 2022

Armenian Basturma

Armenian Basturma

Armenian Basturma

Armenian Basturma

SpiceBreeze

Basturma is a pastrami style beef with a fenugreek based seasoning. Our spice kit includes mild Aleppo pepper. Experience the intensive flavor in this adaption for marinated grill meat. Or use the spice blend in a bell pepper dip. Add a cold fresh cucumber summer salad with dill. Armenians like the salad more liquidy close to a soup.

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hands-on time 30

Course Main Course

Cuisine Armenian

Servings servings

Ingredients

Protein

1.5 lbs chicken

Fresh Produce

3 cloves garlic grated
1 English cucumber finely diced

Dairy

1 cup yogurt plain

Packaged Goods/Staples

oil
salt & pepper

Basturma Culinary Spice Kit

[1] Fenugreek, cumin, allspice, black pepper, smoked paprika
[2] Aleppo pepper
[3] Dill

Suggested Sides

cooked bulgur rice, or couscous
Armenian Lavash bread

Instructions

Basturma Marinade

In a BOWL, mix 2 tbsp oil, 2/3 of the garlic, and Basturma [1] spices.
Add salt and Basturma [2] spices to taste.
In a CONTAINER, pour the marinade over the meat slices and mix well.
Let it marinate in the fridge for 24 hours.

Jajuk Salad

In a BOWL, mix yogurt with 1/2 cup of water.
Add Basturma [3] spices and 1/3 of the garlic.
Mix with cucumber and salt & pepper to taste.
Let it cool in the fridge for 1 hour.

Grill

In a PAN, heat 2 tbsp oil over high heat.
Add meat slices and fry quickly until the meat is just cooked. Turn frequently.

Serve

Serve basturma with jajuk and your preferred side(s).
Enjoy!

Notes

Alternative Vegetarian Spread or Dip

4 red bell peppers, halved

1 clove garlic

1-4 tbsp nuts (choose your favorite)

Roast bell pepper skin side up in the OVEN at 350°F about 20 min until the skin comes off. Let it cool. Peel. Blend the flesh in a food processor with 1 tbsp oil, 1 clove garlic, and optionally nuts. Add water as needed to get a smooth paste.

Add to taste: salt, Basturma [1] + [2] spices

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2

Apr, 2022

Ecuadorian Fanesca Soup

Ecuadorian Fanesca

Ecuadorian Fanesca Soup

Ecuadorian Fanesca

SpiceBreeze

Fanesca is a distinctly Ecuadorian dish that is not eaten in any other country. The concept of beans cooked in herbs and spices can be traced back to the Incan Empire, and is popular during indigenous New Year. Fanesca is traditionally consumed on Good Friday, served with fried plantains, pickled onions, cheese, and hard-boiled eggs. Although, salted cod is a typical ingredient, we adapted the stew for fresh cod or chicken.

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hands-on time 30

Course Main Course

Cuisine Ecuadorian

Servings servings

Ingredients

Protein

4 oz cod* or chicken breast optional
1 cup great northern beans**

Fresh Produce

1 small zucchini about 4 oz
4 oz pumpkin/squash
2 oz green cabbage
1 cup corn kernels cooked
1 cup green peas cooked
1 plantain sliced (optional)

Staples Group 1: Liquid, Dairy, Fat

1 cup broth vegetable or chicken
1 cup milk any type
1 tbsp butter
1 tbsp peanut butter****
2 oz heavy cream/cream cheese/feta***

Staples Group 2: Salty, Sour, Sweet

salt & pepper

Staples Group 3: Breading, Onion & Co

1 medium onion chopped
1 bunch cilantro or parsley finely chopped

Culinary Spice Kit

1 pouch Fanesca spice blend Annatto, garlic, cumin, oregano, basil

Optional Toppings

1 large avocado sliced
1 medium onion sliced and pickled in lime juice*****
3 hard-boiled eggs sliced

Instructions

Puree

In a small POT, add zucchini, pumpkin, cabbage, broth, and salt to taste.
Cook over medium heat until soft. Let it cool.
Blend it into a smooth puree.

Soup

In a medium POT, add butter, chopped onions, and Fanesca spices.
Fry over low-med. heat 5 minutes, stirring occasionally.
Add puree, milk, peanut butter, corn, peas, beans, and salt & pepper to taste.
Cook over low-medium heat 30 minutes. Stir frequently.

Optional Soup Ingredients

Cut cod or chicken into 1-inch pieces. Season with salt & pepper to taste.
Add all or 1/3 of it to the soup. Cook until tender.
Add heavy cream, cream cheese, queso fresco, or feta to taste. Mix well.

Optional Toppings

In a PAN, heat oil or butter and fry until tender and brown:
(a) any remaining cod or chicken;
(b) plantain slices, sprinkle with salt to taste.

Serve

Top fanesca with plantain, avocado, herbs, eggs, pickled onions, pumpkin seeds, and fried cod or chicken.
Enjoy!

Notes

* This recipe is for fresh cod. For most authenticity, we recommend salted cod. The latter needs to be drained in water overnight to remove the salt.

** Use any type of beans or lentils that you prefer, one type or several types mixed.

*** Authentic is queso fresco.

**** Any other nut butter is fine too.

***** In a small CONTAINER, cover onion slices with lime or lemon juice. Close. Let it rest in the fridge for 24-48 hours.

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2

Apr, 2022

Middle Eastern Za'atar Tabbouleh

Middle Eastern Za’atar with Tabbouleh

Middle Eastern Za'atar Tabbouleh

Middle Eastern Za'atar with Tabbouleh

SpiceBreeze

Za'atar is a beloved Middle Eastern spice blend, often served in restaurants as a tabletop condiment or mixed with olive oil for dipping. While recipes vary, the essential ingredients—sesame seeds, sumac, and thyme (or a similar herb)—create a deliciously nutty, tangy, and savory flavor profile. Its versatility makes it irresistible: try it with roasted chicken, vegetables, on pizza, in hummus, or as a flavorful dip!

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hands-on time 30

Course Main Course

Cuisine Middle Eastern

Servings 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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23

Feb, 2022

Indian Samosas

Indian Samosas

Indian Samosas

September 5th is World Samosa Day but we revel in its universality no matter what time of year it is.

Pockets full of Goodness

Crispy, savory, and an incredibly simple snack to prepare, samosas are found in nearly every roadside food vendor, movie theater, or restaurant around the Indian subcontinent; going by many names and enveloping any combination of area-specific ingredients available.

There are a surprising number of regional varieties one may try when visiting this fascinatingly diverse part of the world! Small or large; baked or fried; vegetarian, sweet, or savory – there is a samosa out there just waiting to satisfy whatever craving you have.

Simplicity in Diversity

While the triangular shape and overall flaky texture are a constant, with only subtle changes to the pastry, what’s inside is what begins to tell the complex story of that particular area. Around India, samosas are often filled with mashed or diced, cooked potato with vegetables and spices, then deep-fried in ghee or oil to achieve a golden brown, crunchy crust.

Served hot with a side of fresh chutney and cup of steamy chai tea, these delectable pastries can be vegetarian or meaty; a sweet version with fruits and mawa (also called khoya, a sweet milk-cheese) is dipped in a sugar-syrup before serving. Visit Ahmedabad for spicy minced meat samosa, called lukhmi; Bihar for a ginger-seasoned potato version; or around eastern Indian regions for smaller potato, nut, and raisin-filled shigaras.

Historical Chronicles

What we know of as the samosa today – a staple Indian snack or appetizer – is not actually of Indian origin, but Middle Eastern or Central Asian!

A medieval Persian poem mentions the earliest form of the samosa – sanbusaj – as far back as the 10th century but it truly gained its cultural significance following a 13th century reference to its recipe in an Arabic cookbook.

Traveling Central Asian merchants, and their saddle bags of these mince-filled pastries, are credited to have carried the dish along the silk route or Indian coast through its influenced regions to its claimed home of India.

Samsa officially debuted on Indian soil in the 1300s, so named after its shape resembling the pyramids of Central Asia, and featured ingredients like ghee, onion, and meat.

A Polyonymies Dish

In Bangladesh, shingaras can incorporate beef liver as a popular addition in some parts of the country with the usual ingredients. Pakistani versions can include minced meat and vegetables as a prevalent iftaar food for families celebrating Ramadan. It is a dish well associated with regional holy meals spent with loved ones. Around the Middle East, crescent-shaped versions of sambousek are stuffed with meat, onion, cheese, or pine nuts.

Portuguese-majority speaking countries such as Brazil, Portugal, and Goa, India also have a similar meat-filled pastry to samosa, called chamuças or pastéis, respectively. Chickpeas replaced potatoes in the Israeli version, and Moroccans added peas to their filling.

In regions like North America, the UK, and Australia, frozen samosas are becoming more available in grocery stores with some variations to the dough.

Variations

For a faster dinner: Cut tortillas into bite size pieces and fry them in oil until slightly brown. Serve them with the filling.
For a most authentic dinner: Substitute tortillas with authentic samosas dough (see below).
For a change: Use the filling with a pie crust.

The Samosas Culinary Spice Kit includes the following spices:

Coriander (toasted), cumin (toasted), turmeric, cardamom, chili (mild), cinnamon, cloves, white peppercorn.

Mango Chutney

Ingredients

1 small onion, chopped
1/2 inch ginger, finely chopped
1 clove garlic, finely chopped
1 large ripe mango, diced
2 tbsp vinegar
2 tbsp honey
1 tbsp raisins (optional)

Spices, one or all:

cumin, coriander (1/2 tsp or to taste)
cayenne, turmeric (1/4 tsp or to taste)

Instructions

In a small POT, add 1 tbsp oil and fry onions over medium heat until they turn translucent, stirring occasionally.
Add ginger and garlic and continue for 1 minute.

Add mango, vinegar, honey, and raisins (optional). Season with salt and spices to taste.

Cook over low heat for about 20 minutes, stirring occasionally.

Indian Samosas

Indian Samosas

SpiceBreeze

Crispy, savory, and an incredibly simple snack to prepare, samosas are found in nearly every roadside food vendor, movie theater, or restaurant around the Indian subcontinent; going by many names and encompassing any combination of specific ingredients available in the area. Our recipe offers shorter and longer variations for any skill level.

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hands-on time 1

Course Main Course

Cuisine Indian

Servings

Ingredients

Protein

1 lb ground* meat**

Fresh Produce

3 large potatoes boiled skin on
1 cup peas frozen
1 tbsp lemon juice

Packaged Goods/Staples

12 medium tortillas**** cut in half
vegetable oil or ghee
salt

Samosas Culinary Spice Kit

Coriander (toasted), cumin (toasted), turmeric, cardamom, chili (mild), cinnamon, cloves, white peppercorn.

Optionally, add to taste to the filling:

2-3 cloves garlic grated
1 inch ginger grated
0.25 cup cashew or macadamia nuts chopped
1-2 fresh chilis chopped
2 tbsp cilantro chopped
0.25 cup raisins

For the Dough (optional)

2 cups flour
1/4 cup oil

Mint Raita (optional)

1 cup yogurt
1 tbsp fresh mint leaves finely chopped
1/4 tsp cumin optional
1 dash ajwain seeds optional
fresh or dried chili to taste optional

Suggested Sides

basmati rice

Instructions

Prepare potatoes

Peel and roughly chop the potatoes.

Prepare filling

In a large PAN, heat 2 tbsp of oil over medium heat.
Stir-fry Samosas spices about 30 seconds.
Add meat and salt to taste.
Stir-fry until the meat is crumbled and cooked through.
Add potatoes and salt to taste. Mix well.
Let it cook over low heat for 5 minutes, stirring occasionally. Add a bit of water if necessary.
Add peas and salt to taste. Mix well.
Continue to cook for 5 minutes, stirring occasionally.

Prepare samosas*** (video link in the notes)

Brush the straight edge with a bit of water.
Form a cone by overlapping half of the straight edge with the other half.
Fill the cone.
Brush the top inner edges with a bit of water.
Press the edges together to close.
Repeat.

**** Prepare dough (if not using tortillas)

In a BOWL, mix flour with salt.
Optionally, add 1/4 tsp ajwain seeds.
Add 1/4 cup of oil. Knead until crumbled.
Gradually, add 1/4 cup of water.
Knead into a firm dough.
Cover and let it rest at room temperature for 30 minutes.
Divide dough into 6 equal pieces. Form 6 balls.
Roll each ball out into about 6 to 8 diameter.

Fry samosas made with tortillas***

In a POT, heat oil to medium-high.
Fry 3-4 samosas until they turn slightly brown.
Repeat.

Fry samosas made with authentic dough

In a POT, heat oil to medium.
Fry 3-4 samosas for 5 minutes.
Turn the heat up and fry samosas until they turn slightly brown.
Repeat.

Mint Raita

Optionally, pour the yogurt into a strainer lined with a paper towel and a bowl underneath. Keep it in the fridge for a few hours. The drained yogurt will be wonderfully creamy.
In a BOWL, mix yogurt with Dal [2] spices and salt to taste.

Serve

Serve samosas with basmati rice and mint raita.
Enjoy!

Notes

Video instructions for folding samosas

* Substitute ground with cooked and shredded meat.

** Lamb, pork, beef, or poultry; or substitute with 2 cups cooked garbanzo beans, slightly mashed.

*** Alternatively for a faster dinner:

Cut tortillas into bite size pieces and fry them in oil until slightly brown. Serve them with the filling.

**** Substitute tortillas with authentic samosas dough (see the recipe above).

2

Dec, 2021

Turkish Biber Dolması

Turkish Biber Dolması

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

Course Main Course

Cuisine Turkish

Servings

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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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

Dissolve tomato puree in 3 cups broth.
[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.
Of each bell pepper, cut off the top and clean out the seeds.
Fill them with the mixture from [step 2].
Find a POT that is wide enough to tightly fit all bell peppers in one layer.

Cook

In the POT, place filled bell peppers with the top up. Optionally, cover with the bell pepper top.
Pour tomato-broth around them.
Add more broth up to 2/3 of the height of the bell peppers. Add salt to taste.
Cover the POT. Bring broth to a boil.
Turn heat to medium-low.
Cook for about 30 minutes until the rice is cooked.
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

2

Dec, 2021

Georgian Chashushuli

Georgian Chashushuli

Georgian Chashushuli

Georgian Chashushuli

SpiceBreeze

Chashushuli, or ‘stewed’ in Georgian, is a satisfyingly rich meat and tomato stew resembling European goulash. Combining veal, beef, chicken, or pork with tomatoes, onions, garlic, and a generous seasoning of herbs and spices to simmer in broth or water renders an intense, flavorful, and aromatic dish – ideal for chilly evenings. It is important to first fry the meat before adding to and stewing with the other ingredients; alternatively, substitute meat for mushrooms for a vegetarian version. Soak up the stew with a side of fresh-baked bread of your choice!

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hands-on time 30

Course Main Course

Cuisine Georgian

Servings

Ingredients

Protein

1.25 lbs veal, beef, or lamb stew

Fresh Produce

2 medium onions finely chopped
2 medium tomatoes chopped
2 cloves garlic grated
1 cup chopped cilantro and/or parsley

Diary

butter

Packaged Goods/Staples

1 cup broth
salt

Chashushuli Culinary Spice Kit

Garlic, coriander, methi, paprika, caraway, chili, black pepper, summer savory

Suggested Sides

fresh bread or Georgian khachapuri [see notes]
cucumber salad
coleslaw with grilled corn kernels and sliced radishes with a dressing to taste*)
roasted eggplant cubes with farro or quinoa

Instructions

In a large POT, or SAUTE PAN, heat 2 tbsp butter over high heat, careful not to burn it.
Add meat in one layer. If necessary, work in two batches for this first step.
Fry the meat until all sides have turned brown. Stir frequently.
Add onions, tomatoes, 1/2 cup broth, garlic, Chashushuli spices, 3/4 cup of fresh herbs, and salt to taste.
Cover and cook over low-medium heat until the meat is tender. Stir occasionally. Add more broth if necessary.

Serve

Garnish with remaining herbs.
Serve with fresh bread and your preferred sides.
Enjoy!

Notes

Substitute meat with chicken thighs or tenders, cut into bite size pieces, or with quartered button mushrooms.

*) Dressing: start with 1 tbsp lemon juice, 1 tbsp apple cider vinegar, 1 tsp mustard, and 1 tbsp olive oil

Bread option: Khachapuri recipe.

Georgian Dishes

Georgian chakhokhbili

Georgian chashushuli

Georgian ajapsandali

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