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2
Sep, 2022
Persian Koofteh Tabrizi

Persian Koofteh Tabrizi

Persian Koofteh Tabrizi

Persian Koofteh Tabrizi

Giant meatballs filled with nuts and dried fruits

Koofteh Tabrizi Culinary Spice Blend:

Turmeric, cinnamon, cardamom, coriander, rose petals, black pepper, cumin, mint

Indispensable Ingredients
  • 1 lb ground meat (beef, lamb, or any other)
  • 1 egg, 1-2 onions, tomato paste or puree or fresh tomatoes
  • parsley and/or other herbs (optional)
Suggested Sides
  • flatbread, cooked rice, couscous, or boiled potatoes
  • (lettuce) salad, radish, herbs, sautéed spinach,
    or any other steamed or cooked vegetables that you prefer
Optional Recommended Ingredients

Special meatball ingredients:

  • 1/3 cup yellow split peas 
  • 1 cup cooked rice (you can skip those for a more standard meatball version)

Optional filling or topping: 

  • 4 tbsp chopped nuts (walnuts)
  • 1/3 cup dried fruits (cranberries)
  • 1 egg (optional filling, if you like it)
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Persian Koofteh Tabrizi Recipe - All Versions
Persian Koofteh Tabrizi Recipe - The Breeze Way

FAQ

  • Our Persian advieh spice blend includes turmeric, cardamom, roses, and mint.
  • Nuts and dried fruits as filling or topping.
  • Split peas and rice are mixed with the meat.
  • The authentic meatballs are gigantic to allow for a filling. Their preparation takes a bit longer. We recommend this version for home chefs looking for a challenge.

Here are some suggestions to save preparation time:

  • Make the recipe when you have leftover rice.
  • Cook the rice and the lentils up to 3 days beforehand. Tip: Let it cook while you prepare a different dinner.
There are plenty of ways to make the recipe easier while keeping the incredible flavor. In the order easy to easiest:
  • Skip the filling, and make standard size meatballs.
  • The Breeze Way:
    Skip the split peas and rice.
    Just reduce the herbs to 1 tbsp chopped herbs and add 2 tbsp breadcrumbs or almond meal.
  • Make your standard meatball-tomato sauce recipe and season it to taste with the Persian spice blend.

If for any reason, your meatballs don’t hold the form or fall apart during cooking in the pot, you won’t loose any of the flavor. Just crumble them up to mix with the sauce and cook them shorter, about 15 minutes.

For any other questions, please send us an email [click on icon on the top left] or contact our support team [click on icon on the bottom right].

2
Dec, 2021
Turkish Biber Dolması

Turkish Biber Dolması

How to cook 34 authentic global recipes without tedious planning.
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 minutes
Course Main Course
Cuisine Turkish
Servings 3

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

  1. Dissolve tomato puree in 3 cups broth.

  2. [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.

  3. Of each bell pepper, cut off the top and clean out the seeds.

  4. Fill them with the mixture from [step 2].

  5. Find a POT that is wide enough to tightly fit all bell peppers in one layer.

Cook

  1. In the POT, place filled bell peppers with the top up. Optionally, cover with the bell pepper top.
  2. Pour tomato-broth around them.
  3. Add more broth up to 2/3 of the height of the bell peppers. Add salt to taste.
  4. Cover the POT. Bring broth to a boil.
  5. Turn heat to medium-low.
  6. Cook for about 30 minutes until the rice is cooked.
  7. 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

How to cook 34 authentic global recipes without tedious planning.
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 minutes
Course Main Course
Cuisine Georgian
Servings 3

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 lobio
Georgian chashushuli
Georgian ajapsandali

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30
Nov, 2021
Polish Barszcz Wigilijny

Polish Barszcz Wigilijny

How to cook 34 authentic global recipes without tedious planning.
Polish Barszcz Wigilijny

Polish Barszcz Wigilijny

SpiceBreeze
This Christmas Eve, you are invited to the first course of a traditional Polish supper with this clear borscht soup. The soup is made from beetroots and mushrooms. Traditionally, it is poured over homemade mushroom dumplings, but you can choose your favorite tortellini instead. If you prefer a complete dinner meal, keep the vegetables in the soup. To make the flavor experience complete, serve the soup with fresh herbs, a dollop of sour cream, and a slice of dark rye bread.
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hands-on time 30 minutes
Course Main Course
Cuisine Polish
Servings 3

Ingredients
  

Protein

  • 9 oz tortellini mushroom or meat

Fresh Produce

  • 1 lemon
  • fresh chives dill, or sprouts (optional for garnish)

Dairy

  • sour cream optional

Packaged Goods/Staples

  • 1 jar pickled beetroots 16 oz, sliced
  • 32 oz vegetable broth
  • 0.5 oz dried mushrooms sliced
  • 0.25 cup vinegar apple cider or wine
  • salt

Barszcz Culinary Spice Kit

  • Allspice, garlic, black pepper, marjoram, cinnamon, star anise, cloves

Suggested Sides

  • dark rye bread or baguette

Instructions
 

Prepare

  • In a BOWL, strain the liquid from the beetroot jar. Set aside for later.

Soup

  • In a large POT, bring broth to a boil.
  • Turn heat off. Stir in mushrooms.
  • Let mushrooms rest for 30 minutes.
  • Bring broth to a boil again.
  • Add the beetroots, Barszcz spices, and salt to taste. Cook for 10 minutes.
  • Add the reserved beetroot liquid.
  • Add up to 1 tbsp lemon juice and 1/8 cup vinegar to taste.
  • Cook for 5 minutes.
  • Drain soup through a fine-mesh SIEVE.

Tortellini

  • Cook tortellini according to package instructions.

Serve

  • Place tortellini on soup plates and then fill plates with the soup.
  • Optionally, add a dollop of sour cream. Serve with bread and garnish with fresh herbs or sprouts.
  • Enjoy!

Notes

  • Substitute dried mushrooms with 3 oz fresh mushrooms. Skip steps 2-4 and add fresh mushrooms with the beetroots in step 5.
Variant 1
Skip step 9 and leave the vegetables in the soup.
Variant 2
Skip step 9 and puree the vegetables in the soup with a hand blender.

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Polish Barszcz Wigilijny

Polish Barszcz Wigilijny

This Christmas Eve, you are invited to the first course of a traditional Polish supper with this clear borscht soup. The soup is made from beetroots and mushrooms. Traditionally, it is poured over homemade mushroom dumplings, but you can choose your favorite tortellini instead. If you prefer a complete dinner meal, keep the vegetables in the soup. To make the flavor experience complete, serve the soup with fresh herbs, a dollop of sour cream, and a slice of dark rye bread.

Protein

  • 9 oz tortellini (mushroom or meat)

Fresh Produce

  • 1 lemon
  • fresh chives (dill, or sprouts (optional for garnish))

Dairy

  • sour cream (optional)

Packaged Goods/Staples

  • 1 jar pickled beetroots (16 oz, sliced)
  • 32 oz vegetable broth
  • 0.5 oz dried mushrooms (sliced)
  • 0.25 cup vinegar (apple cider or wine)
  • salt

Barszcz Culinary Spice Kit

  • Allspice (garlic, black pepper, marjoram, cinnamon, star anise, cloves)

Suggested Sides

  • dark rye bread or baguette

Prepare

  1. In a BOWL, strain the liquid from the beetroot jar. Set aside for later.

Soup

  1. In a large POT, bring broth to a boil.
  2. Turn heat off. Stir in mushrooms.
  3. Let mushrooms rest for 30 minutes.
  4. Bring broth to a boil again.
  5. Add the beetroots, Barszcz spices, and salt to taste. Cook for 10 minutes.
  6. Add the reserved beetroot liquid.
  7. Add up to 1 tbsp lemon juice and 1/8 cup vinegar to taste.
  8. Cook for 5 minutes.
  9. Drain soup through a fine-mesh SIEVE.

Tortellini

  1. Cook tortellini according to package instructions.

Serve

  1. Place tortellini on soup plates and then fill plates with the soup.
  2. Optionally, add a dollop of sour cream. Serve with bread and garnish with fresh herbs or sprouts.
  3. Enjoy!
  • Substitute dried mushrooms with 3 oz fresh mushrooms. Skip steps 2-4 and add fresh mushrooms with the beetroots in step 5.

Variant 1

Skip step 9 and leave the vegetables in the soup.

Variant 2

Skip step 9 and puree the vegetables in the soup with a hand blender.

Main Course
Polish
allspice, cinnamon, cloves, marjoram, star anise
27
Nov, 2021
Aruban Keshi Yena

Aruban Keshi Yena

How to cook 34 authentic global recipes without tedious planning.
Aruban Keshi Yena

Aruban Keshi Yena

SpiceBreeze
Aruba, Bonaire, and Curaçao—known as the ABC islands—are Dutch jewels nestled in the Caribbean Sea. A culinary highlight from Aruba and Curaçao is Keshi Yena, a dish with a rich history. Legend has it that slaves created this dish by stuffing the hollowed-out rind of Edam or Gouda cheese with assorted leftovers, turning scraps into a hearty meal.
Not a cheese lover? No problem! You can reduce or omit the cheese altogether. The flavorful filling also works beautifully as a sauce—with or without tomatoes—for pasta or pizza.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Caribbean
Servings 3

Ingredients
  

  • 1 lb ground meat*)
  • 2 cups diced tomatoes from a can
  • 1 green bell pepper chopped
  • 18-24 oz cheese**) sliced
  • 4-6 cups cooked rice
  • 2 onions chopped
  • 2 cloves garlic chopped
  • 2 eggs
  • oil butter, salt

Keshi Yena Culinary Spice Kit

  • Black peppercorn, garlic, onion, chili pepper, oregano, sage

Recommended

  • 1 tsp capers
  • 1/4 cup green olives sliced
  • 1/4 cup raisins
  • 1 tbsp fresh parsley chopped

Instructions
 

  • (1) In a PAN, heat 2 tbsp of oil over medium heat.
  • Add onions, garlic, bell pepper, meat, Keshi Yena spices, and salt to taste.
  • Stir-fry until the meat is crumbled and cooked.
  • (2) Add tomatoes and your choice of the recommended ingredients.
  • Add salt to taste. Mix well.
  • Cook over medium-low heat for 15 minutes.
  • Stir occasionally. Set aside.
  • (3) Preheat the OVEN to 350°F.
  • (4) Grease a non-sticking BAKING DISH or 3-4 BAKING BOWLS with butter.
  • Line the bottom and sides of the BAKING DISH completely with overlapping cheese slices.
  • (5) In a BOWL, whisk the eggs.
  • Stir them into the sauce and pour all into the BAKING DISH.
  • Cover completely with cheese slices.
  • (6) Bake in the OVEN until the cheese is soft and golden brown.
  • Serve keshi yena with rice.
  • Optionally, add a fresh salad.
  • Enjoy!

Notes

Substitute ground meat with shredded or chopped cooked meat, or (partly) with vegetables, for instance, mushrooms, green beans, or eggplants.
*) Chicken and beef are popular. Veal or pork work as well.
**) Edam, Gouda, Cheddar, or your preferred cheese.

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25
Nov, 2021
European Holiday Feast

European Holiday Feast

How to cook 34 authentic global recipes without tedious planning.
Holiday Feast

European Holiday Feast

SpiceBreeze
Roasted goose with potato dumplings and holiday spiced red cabbage is one of the traditional holiday feasts in Northern Europe. The preparation is faster and easier with gnocchi and chicken or turkey. You can save even more time without gravy. The juicy sauce out of the oven is scrumptious by itself. The key ingredient is the herb mugwort. It's also beneficial for the digestion.
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Cuisine Austrian, German, Polish
Servings 3

Ingredients
  

  • 4 lbs chicken legs and breast with bones and skin
  • 1 lb red cabbage finely sliced
  • 1 orange peeled and quartered
  • 1 sour apple quartered
  • 1 sour apple chopped into 1/2-inch pieces
  • 1 lb gnocchi
  • 1 large onion sliced
  • 1 tbsp flour
  • 2 tbsp vinegar
  • 0.5 cup red wine
  • 2 tbsp butter
  • oil
  • salt & pepper

Culinary Spice Kit

  • [1] Mugwort Do not use during pregnancy
  • [2] Juniper berries, cloves, bay leaf

Instructions
 

Chicken

  • Preheat OVEN to 350°F.
  • Rub chicken on all sides with salt & pepper.
  • In a large OVEN DISH, spread 2 tbsp oil and add chicken pieces skin-side down.
  • Distribute Holiday Feast [1] spices, orange, apple quarters, onions, and 1 cup of water around the chicken.
  • Cover*) and bake in the OVEN for 45-60 minutes until the chicken is cooked through.
  • Every 15 minutes, stir the liquid and spoon it over the chicken.
  • After 30 minutes take off the cover and turn the chicken.

Gnocchi

  • Prepare gnocchi according to package instructions.

Gravy

  • In a POT, strain liquid from the OVEN DISH.
  • In a small CUP, dissolve flour in 1/8 cup water.
  • Add flour-water to the POT. Bring to a boil, reduce to medium.
  • Simmer for 2-5 minutes until it thickens. Add salt & pepper to taste.

Cabbage

  • In a POT, melt butter.
  • Add cabbage and vinegar. Sauté for 5 minutes.
  • Add chopped apple, wine, Holiday Feast [2] spices, salt to taste, and a dash of sugar.
  • Mix well, cover, and cook over low heat for 45-60 minutes until the cabbage is tender, stirring occasionally. Enjoy!

Notes

Notes & Variations
â–ª Substitute chicken with turkey, goose, duck, or pork tenderloin. Adjust cooking time.
â–ª Substitute gnocchi with mash potatoes.
â–ª Substitute orange with 1 cup of cranberries.
*) Use aluminum foil to cover the chicken.

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