Category Archives: Fall

2
Sep, 2023
Kenyan Kuku Paka

Kenyan Kuku Paka

How to cook 34 authentic global recipes without tedious planning.
Kenyan Kuku Paka

Kenyan Kuku Paka

SpiceBreeze
Embark on a culinary adventure in Kenya with Kuku Paka, a tantalizing dish that sets itself apart by an exceptional step: grilling marinated chicken to perfection before they meet a creamy coconut sauce. This unique preparation infuses the succulent chicken with a smoky, charred essence that pairs harmoniously with the rich, aromatic coconut-infused sauce.
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Hands-on time 30 minutes
Course Main Course
Cuisine Kenyan
Servings 3

Ingredients
  

Protein

  • 1 lb chicken thighs [1]

Fresh Produce

  • 1 lemon for juice
  • 1 medium onion finely chopped
  • 2 cloves garlic pressed or grated
  • 1-2 green chili peppers (optional)
  • 1 medium tomato finely chopped

Packaged Goods/Staples

  • 1 can coconut milk (14-15 oz)
  • oil
  • salt & pepper

Culinary Spice Kit

  • 1 pouch Orange peel, ginger, turmeric, salt, anardana, amchoor, cumin, black peppercorn, chilies, asafoetida, thyme, mint

Suggested Sides

Instructions
 

Grill - Marinade

  • In a CONTAINER, mix Kuku Paka spices with 1 tbsp lemon juice and 2 tbsp oil.
  • Season chicken with salt to taste.
  • Add the chicken to the container and coat it well with the marinade.
  • Let it marinate for 1-2 hours.
  • Take chicken out. Shake off excess liquid.
  • Add coconut milk to the container. Set aside.

Grill or Broil

  • Grill or broil the chicken pieces until there are browned on all sides.

Stew - 1. Fry Aroma-Veggies

  • In a large POT, heat 2 tbsp oil over medium heat. Fry the onions until they turn golden brown, stirring frequently.
  • Add the garlic and optionally chilies. Fry for 1 minute.
  • Add the tomatoes. Mix well. Cook until it turns into a paste-like mixture. Stir frequently.

Stew - 2. Add Meat & Coconut Milk

  • Add the chicken, coconut milk, and salt & pepper to taste.
  • Reduce heat to medium-low. Cover. Cook until the sauce thickens, about 20-30 minutes. Adjust salt & pepper to taste.

Serve

  • Sprinkle the plated dish with lemon juice.
  • Enjoy!

Notes

[1] Substitute with chicken tender or breast or white firm fish (e.g. halibut). Cut larger pieces into 2-3 parts.
Ugali recipe: see notes in the Kenyan Sukuma Wiki recipe
Irio Recipe
  • 2 medium potatoes, peeled and cut into 1/2 inch slices
  • 1/3 cup each: frozen green peas and corn kernels
  1. In a POT, bring 1 cup of lightly salted water to a boil.
  2. Add potatoes. Cook until almost tender.
  3. Add green peas. Cook until the potatoes are tender.
  4. Turn the heat off. Drain, but keep about 1/2 cup of the cooking water.
  5. Mash the potatoes and peas. Return some of the cooking water as needed.
  6. Add the corn and mix well. Cover and let it rest for 5 minutes.
  7. Add salt & pepper to taste.

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30
Apr, 2023
Turkish Lahmacun

Turkish Lahmacun

Turkish Lahmacun
Turkish Lahmacun

Turkish
Lahmacun

Turkish Pizza in a Pan
The pizza-style lahmacun, or lahmajoun, or translated “meat on dough” is popular in the Eastern Mediterranean region from Lebanon to Turkey.

The crust has a thin crispy-soft texture from the stone oven. Our recipe is an equivalent shortcut baked on store-bought tortilla.
Lahmacun Spice Blend

Paprika, Turkish pepper (mild Marash & Urfa, crushed with oil and salt), anardana (pomegranate), oregano

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Turkish Lahmacun

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Turkish Lahmacun

SpiceBreeze
The pizza-style lahmacun, or lahmajoun, or translated "meat on dough" is popular in the Eastern Mediterranean region from Lebanon to Turkey. The crust has a thin crispy-soft texture from the stone oven. At home, it's traditionally baked in a pan without oil. The meat infused with summer vegetables creates a refreshing juicy topping. Enjoy lahmacun rolled up with or without salad filling.
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Hands-on time 30 minutes
Course Main Course
Cuisine Turkish
Servings 3 servings

Ingredients
  

Protein

  • 1 lb lamb or beef [1] ground

Fresh Produce

  • 1 large onion
  • 2 cloves garlic optional
  • 1 bunch parsley [2]
  • 1 1/2 bell pepper 1/2 green, 1 red [3]
  • 1-2 lemons for juice

Packaged Goods/Staples

  • 2-4 tbsp tomato paste unflavored
  • 1/4 cup olive oil
  • salt & pepper
  • 12 (gluten-free) tortilla wraps [4] 8-inch

Suggested Toppings [5]

  • 1 lettuce of your choice chopped
  • 1-2 tomatoes sliced
  • 1 large onion halved & thinly sliced
  • 1 cup (vegan: cashew) yogurt plain

Lahmacun Culinary Spice Kit

  • Paprika, Turkish pepper (mild Marash & Urfa, crushed with oil and salt), anardana (pomegranate), oregano

Instructions
 

Seasoning Paste Step 1 - Option 1: Blend Fresh Produce with Food Processor

  • Ingredients needed in this step: onions, cloves garlic, parsley, bell pepper
  • In a FOOD PROCESSOR, blend onion and garlic into a paste.
  • Add parsley and bell peppers and chop coarsely. Make sure that some tiny pieces are still visible.

Seasoning Paste Step 1 - Option 2: Chop Fresh Produce without Food Processor

  • Ingredients needed in this step: onions, garlic, parsley, bell pepper
  • Grate onion and garlic, and finely chop parsley and bell peppers.

Seasoning Paste Step 2 - Mix with Remaining Ingredients

  • Ingredients needed in this step: seasoning paste from step 1, oil, tomato paste, spices
  • In a BOWL, add seasoning paste from step 1.
  • Stir in 1/4 cup olive oil and 2 tbsp tomato paste.
  • Add Lahmacun spices, salt (1.5 tsp recommended), and black pepper to taste. Mix well.
  • Add meat and knead well.

Resting Time

  • Let the meat mixture rest for 15 minutes.
  • If the liquid is not full absorbed, add more tomato paste.

Spread Meat Mixture onto Tortilla

  • On each tortilla, distribute about 2 tbsp of the meat mixture thinly up to the very edges.

Bake Option 1: in PAN (without oil)

  • Bake in a medium hot PAN (without oil) until the meat topping is cooked.
  • Repeat until all lahmacuns are prepared.

Bake Option 2: in OVEN - Preheat to 325°F

  • Bake in the OVEN (on parchment paper) until the meat topping is cooked.
  • Repeat until all lahmacuns are prepared.

Tip

  • To keep the lahmacuns warm until all are done, place the 2nd cooked lahmacun face down on top of the 1st one, the 3rd face up on top. Repeat.

Serve

  • Sprinkle lemon juice to taste on your lahmacun and add the toppings of your choice.
  • Roll up and enjoy!

Notes

[1] Substitute lamb with any other ground meat.
Substitute meat with 2 cups of cooked lentils or bulgur.
[2] Optionally, substitute or mix with fresh cilantro.
[3] Optionally, substitute with bell pepper in a different color, for instance, orange, yellow.
[4] A thin pizza crust is more authentic if it's available.
[5] More topping options:  thinly sliced red or green cabbage, rucola, ranch dressing, flat parsley
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15
Mar, 2023
Moroccan harcha flatbread

Moroccan Harcha Flatbread

How to cook 34 authentic global recipes without tedious planning.
Moroccan harcha eating

Moroccan Harcha Flatbread

Moroccan harcha is a delicious and traditional breakfast food that is popular in North Africa. It is a type of pan-fried bread made from semolina flour, butter, and milk. Harcha is typically enjoyed with honey, jam, or cheese for a sweet or savory flavor. In this recipe, we will show you how to make the perfect harcha that is crispy on the outside and soft on the inside. Let's get started!

Ingredients

Dry Ingredients

  • 1 cup fine semolina flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder

Non-Dry Ingredients

  • 1 tbsp butter, melted or olive oil
  • 1/2 cup milk or water

Optional Ingredients

  • For sweet version: up to 2-3 tsp sugar or honey (to taste)
  • For exotic flavor: add 1 tsp rose water or orange blossom water

Instructions

Prepare

  1. In a BOWL, mix the dry ingredients. Optionally, add a sweetener and exotic flavor water.
  2. Add the butter and use your fingers or a fork to rub it into the flour mixture until it resembles coarse sand.
  3. Add the remaining ingredients, and stir until a dough forms.
  4. Knead the dough for 2-3 minutes until it becomes smooth and elastic.
  5. Cover and set aside for 5 minutes.

Fry

  1. Shape flat patties in the size of a burger patty or a little smaller and about 1/2 inch thick.
    Alternatively, see this hack on YouTube.
  2. Dust each patty with semolina flour on both sides.
  3. Heat a non-stick pan over medium heat.
  4. Add the harcha patties and fry over low-medium heat for about 4-5 minutes on each side or until golden brown.

Serve (2 Options)

  1. Serve for breakfast with honey, jam, butter, and/or cheese.
  2. Serve as a side for tagine.

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© Recipe: SpiceBreeze
Cuisine: Moroccan / Category: Arabia/Middle East
Moroccan Harcha Flatbread

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13
Nov, 2022
Eating Khachapuri

Georgian Khachapuri Cheese Bread

How to cook 34 authentic global recipes without tedious planning.
Georgian Khachapuri

Georgian Khachapuri Cheese Bread

The preparation of this delicious Georgian cheese bread khachapuri is only recommended to avid bakers.

But there is a shortcut option. You can buy fresh premade pizza dough and skip the dough ingredients and preparation.

Ingredients

Starter Dough

  • 1/4 cup warm water
  • 1/2 packet active dry yeast
  • 1/2 teaspoon sugar

Dough

  • 1/2 tsp salt
  • 1/2 cup warm milk
  • 1 tbsp vegetable oil
  • 1 medium egg, whisked
  • 3 cups all-purpose flour

Filling

  • 10 oz hard mozzarella [*1] or provolone cheese, shredded
  • 5 oz crumbled feta cheese
  • 1/3 cup water
  • 2 medium eggs
  • 2 tablespoons unsalted butter

Instructions

Prepare the Dough [*2]

  • In a large BOWL, add the ingredients for the starter dough and mix well. Let it stand for 10 minutes.
  • To the BOWL, add 1/2 tsp salt and all liquid ingredients. Mix well.
  • Add 2.25 cups of flour one cup at a time and mix well.
  • Transfer the dough to a lightly floured surface. Knead for about 3-5 minutes until the dough is smooth and elastic.
  • Transfer the dough to a lightly greased BOWL. Cover loosely with plastic wrap or kitchen towel. Let it sit in a warm place for about 45-60 minutes until it doubled in size.

Prepare the Filling

  • In a BOWL, mix the cheese. Then add the water and mix well.

Finish the Khachapuri

  • Half the dough and quarter the filling.
  • On a lightly floured surface, roll out one part of the dough into a round shape.
  • Place one quarter of the filling onto the flat dough.
  • Form the khachapuri shape by rolling in two opposite sides of the circle until only 1/3 of the circle remains uncovered in the middle.
  • Next pinch the open ends together to get the authentic khachapuri form.
  • For a video demonstration of the forming, please click here:
    Forming the khachapuri
  • Fill the uncovered center with another quarter of the filling.

Bake the Khachapuri

  • Preheat OVEN to 450°F.
  • Place khachapuri on a greased baking sheet. Bake for about 10-15 minutes until the crust turns slightly brown. Take it out.
  • With a spoon, make a small hole in the center, just big enough to fit one egg yolk. Add the egg yolk.
  • Return the khachapuri to the OVEN for another 2 minutes. Take it out.
  • Grease the crust with some butter. Place 1/2 tbsp of butter on each vertical side of the egg into the cheese.

Serve

  • When serving, mix the butter and egg into the still warm cheese.

Eating Khachapuri

Notes

  1. You can make the dough in a food processor.
  2. Mozzarella cheese: not the original fresh mozzarella but the hard mozzarella cheese

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© Recipe: SpiceBreeze
Cuisine: Georgian / Category: Europe
Georgian Khachapuri Cheese Bread

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Georgian Khachapuri

Georgian Khachapuri Cheese Bread

The preparation of this delicious Georgian cheese bread khachapuri is only recommended to avid bakers.

But there is a shortcut option. You can buy fresh premade pizza dough and skip the dough ingredients and preparation.

Ingredients

Starter Dough

  • 1/4 cup warm water
  • 1/2 packet active dry yeast
  • 1/2 teaspoon sugar

Dough

  • 1/2 tsp salt
  • 1/2 cup warm milk
  • 1 tbsp vegetable oil
  • 1 medium egg, whisked
  • 3 cups all-purpose flour

Filling

  • 10 oz hard mozzarella [*1] or provolone cheese, shredded
  • 5 oz crumbled feta cheese
  • 1/3 cup water
  • 2 medium eggs
  • 2 tablespoons unsalted butter

Instructions

Prepare the Dough [*2]

  • In a large BOWL, add the ingredients for the starter dough and mix well. Let it stand for 10 minutes.
  • To the BOWL, add 1/2 tsp salt and all liquid ingredients. Mix well.
  • Add 2.25 cups of flour one cup at a time and mix well.
  • Transfer the dough to a lightly floured surface. Knead for about 3-5 minutes until the dough is smooth and elastic.
  • Transfer the dough to a lightly greased BOWL. Cover loosely with plastic wrap or kitchen towel. Let it sit in a warm place for about 45-60 minutes until it doubled in size.

Prepare the Filling

  • In a BOWL, mix the cheese. Then add the water and mix well.

Finish the Khachapuri

  • Half the dough and quarter the filling.
  • On a lightly floured surface, roll out one part of the dough into a round shape.
  • Place one quarter of the filling onto the flat dough.
  • Form the khachapuri shape by rolling in two opposite sides of the circle until only 1/3 of the circle remains uncovered in the middle.
  • Next pinch the open ends together to get the authentic khachapuri form.
  • For a video demonstration of the forming, please click here:
    Forming the khachapuri
  • Fill the uncovered center with another quarter of the filling.

Bake the Khachapuri

  • Preheat OVEN to 450°F.
  • Place khachapuri on a greased baking sheet. Bake for about 10-15 minutes until the crust turns slightly brown. Take it out.
  • With a spoon, make a small hole in the center, just big enough to fit one egg yolk. Add the egg yolk.
  • Return the khachapuri to the OVEN for another 2 minutes. Take it out.
  • Grease the crust with some butter. Place 1/2 tbsp of butter on each vertical side of the egg into the cheese.

Serve

  • When serving, mix the butter and egg into the still warm cheese.

Eating Khachapuri

Notes

  1. You can make the dough in a food processor.
  2. Mozzarella cheese: not the original fresh mozzarella but the hard mozzarella cheese

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© Recipe: SpiceBreeze
Cuisine: Georgian / Category: Europe
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2
Nov, 2022
Georgian Chakhokhbili

Georgian Chakhokhbili

How to cook 34 authentic global recipes without tedious planning.
Georgian Chakhokhbili

Georgian Chakhokhbili

SpiceBreeze
Chakhokhbili is a classic Georgian one-pot stew featuring chicken, onions, and tomatoes. Traditionally prepared with pheasant (“khokhobi”), this flavorful dish is seasoned with the renowned khemli suneli spice blend, a fragrant mix of coriander, mint, turmeric, savory, and fenugreek seeds and leaves (methi). For an authentic touch, we highly recommend pairing it with Georgian cheese bread, khachapuri.
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hands-on time 30 minutes
Course Main Course
Cuisine Georgian
Servings 3

Ingredients
  

Protein

  • 2 lb chicken [1] thighs or legs bone-in

Fresh Produce

  • 2 medium onions  chopped
  • 1-2 red bell peppers diced (optional)
  • 1 lb tomatoes chopped [2]
  • 2-4 tbsp chopped fresh herbs [3]
  • 1-3 cloves garlic pressed or grated (optional)
  • 1-2 fresh chilies finely chopped (optional)

Packaged Goods/Staples

  • olive oil
  • salt & pepper

Chakhokhbili Culinary Spice Kit

  • coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves

Suggested Sides

  • any flat bread or Georgian khachapuri [4]
  • cooked or steamed rice

Instructions
 

  • Season chicken with salt & pepper to taste.

Cook

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Add chicken and fry until it turns brown on all sides. Scoop it out and set aside.
  • In the same POT, add onions and optionally bell pepper.
  • Fry over medium heat until the onions turn golden.
  • Add tomatoes and Chakhokhbili spices. Mix well.
  • Season with salt & pepper to taste. Return chicken. Mix well. Cover.
  • Bring to a boil. Cook over medium heat for 30-60 minutes until the chicken falls apart. Stir occasionally.

Add to taste:

  • fresh herbs, and
  • optionally garlic and/or fresh chilies.
  • Cook for another 5 minutes.

Notes

[1] Substitute: lamb chops or loin. Cook 90-120 minutes.
[2] Substitute: 2 cups tomatoes (whole, chopped, or puree), unseasoned.
[3] Your choice of: parsley, mint, basil, or cilantro.
[4] Khachapuri recipe.
 

Georgian Dishes

Georgian chakhokhbili
Georgian lobio
Georgian chashushuli
Georgian ajapsandali

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2
Nov, 2022
European Schupfnudeln

German-Austrian Schupfnudeln Variations

How to cook 34 authentic global recipes without tedious planning.
European Schupfnudeln

German-Austrian Schupfnudeln

SpiceBreeze
Around 1630, German soldiers rolled finger-sized noodles from their ration of flour and water. Today, Swabians usually fry Schupfnudeln with sauerkraut and bacon, served at every festival and market. Austrians love the Schupfnudeln with poppy seeds and sweet fruits. Italian gnocchi are identical to Schupfnudeln, just in a different shape. Our recipe gives you all the options, including substitute vegetables for sauerkraut.
 
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hands-on time 30 minutes
Course Main Course
Cuisine Austrian, German
Servings 3

Ingredients
  

Protein

  • 4 oz bacon [1] cut into 1/2 inch strips

Fresh Produce

  • 1 medium onion finely chopped
  • 8 oz green cabbage or baby broccoli [2] cooked

Packaged Goods/Staples

  • 12 oz gnocchi [3]
  • 12 oz dried prunes [4] pitted
  • sugar or other sweetener
  • salt & pepper

Alternative: Mohnbutter

  • 4 tbsp butter
  • 1-3 oz ground poppy seeds
  • 2 tbsp powdered sugar optionally

Instructions
 

  • In a PAN, fry bacon strips over medium heat until crisp. Scoop them out. Set aside.
  • Add onions. Fry 5 minutes.
  • Add gnocchi. Fry 5 minutes.
  • Add vegetables and return bacon.
  • Heat until all ingredients are hot.
  • Season with salt & pepper to taste.
  • Serve the compote (see below) for dessert.

Alternative: Mohnbutter

  • Cook gnocchi according to package directions.
  • In a PAN, melt 4 tbsp butter. Lightly roast poppy seeds and optionally Mohnbutter spices. Add gnocchi and toss to reheat.
  • Serve with a side of prunes compote.
  • Optionally, sprinkle with powdered sugar.

Compote

  • In a POT, add prunes and 2 cups of water.
  • Add sweetener and Schupfnudeln spices to taste. Cover and cook over low heat for about 30 to 60 minutes until the prunes softened to your taste and the sauce thickened. Add water if necessary. Enjoy!

Notes

[1] Substitute bacon with small diced pancetta.
[2] Substitute vegetables with 12 oz sauerkraut.
[3] Substitute gnocchi with homemade Schupfnudeln (recipe) or cooked thick pasta (recipe & tips online).
[4] Substitute dried prunes with fresh plums or apples: reduce the water to 1/8 cup.

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