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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.
26
Aug, 2018
Filipino Chicken Inasal

Filipino Chicken Inasal

Chicken Inasal
From Bacolod

Chicken Inasal from the Filipino City of Bacolod has an earthy-peppery taste with a hint of nutmeg and a slight citrus flavor. 

Colored With Lipstick

The key ingredient is annatto or achiote powder. This spice from the “lipstick tree” colors the chicken orange-red and is very popular in Latin and Filipino cooking.

Discover New Flavors Every Month
The Inasal Culinary Spice Kit includes the following spices:

Annatto, lemongrass, lemon peel, ginger

Chili Vinegar Dipping Sauce

Optionally, add a chili vinegar dipping sauce made with fresh or dried chilies:

1 cup vinegar
1 small onion, finely chopped
2 cloves garlic, grated
1-2 fresh red chilis, finely sliced, or red chili flakes to taste
1 tbsp agave syrup or sugar
salt & pepper to taste

In a BOWL, mix all ingredients. 
Cover and set aside in the fridge for 1-3 days.

Filipino Chicken Inasal
Pickled Vegetables

Instead or in addition to the tomato mango salad try this typical Filipino side of pickled vegetables.

Ingredients

Pickling Sauce

2 tbsp white vinegar
2 tbsp sugar
1-2 tsp soy sauce or tamari or fish sauce

Vegetables & Spices

1 English cucumber, thinly sliced
1 orange or red bell pepper, cut into thin strips
1 shallot or small onion
1-2 cloves garlic, thinly sliced
1/4 inch ginger, thinly sliced
1 tsp lemongrass powder or 1/2 tsp lemon zest

 

Directions

Pickling Sauce

In a small POT, heat 2 tbsp water and the vinegar. Add sugar and cook over low heat until the sugar is completely dissolved.

Let cool. Mix in soy sauce or fish sauce to taste.

Finish

In a JAR, add all vegetables and spices. 

Fill with the pickling sauce until all ingredients are covered. 

Store

Cover and set aside in the fridge for 1-3 days.

25
Jul, 2018
Laotian Larb

Loatian Larb

larb plated

Larb Summer Salad

This simple fresh summer dish is a specialty from Laos. Larb is an exotic sour-salty salad with cooked ground meat and fresh herbs.

Larb likes it hot

Larb is originally very hot and served with unseasoned vegetables to balance the intense flavor. Our seasoning provides the basic with a mild hotness. Add as many fresh chilies as you can take.

Variations
  •  Substitute beef with any other ground meat, or vegetables (recipes below).
  • Substitute 2 green onions with 1/2 red onion.
  • If not using fish sauce, add 1-3 tbsp anchovy paste.
  • Add chopped cilantro or Thai basil.
The Larb Culinary Spice Kit includes the following spices:

Lemongrass, amchoor, garlic, lemon peel, chili, coriander,  ginger, star anise, cilantro, onion, basil, cumin, white peppercorn, cinnamon, lemon oil

Discover New Flavors Every Month!
Larb dipping
Larb dipping

Laotian Larb

SpiceBreeze
This simple fresh dish is a specialty from Laos and one of our summer favorites. Larb or laap is an aromatic sour-salty salad with raw or cooked ground meat. We go with the latter and an exotic blend of lemongrass, amchoor (green mango), and dried herbs. We recommend adding fresh herbs for an extra burst of flavor. It's best with rice and unseasoned salad.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Laotian
Servings 3

Ingredients
  

  • 1 lb ground meat beef, pork, or poultry
  • 4 green onions thinly sliced
  • 1 lettuce sliced
  • 1 English cucumber sliced
  • 2-4 limes or lemons for juice
  • 4 cups rice cooked; recommended: jasmine rice
  • 1-2 tbsp soy sauce or tamari

Optional

  • 1 tbsp jasmine rice uncooked
  • 1-3 tsp sugar palm or brown
  • 1-3 tbsp chopped herbs (mint, cilantro, and/or Thai basil)
  • 1-3 fresh red chilies sliced
  • 4 oz mung bean sprouts
  • 1 cup cashew or peanuts chopped

Larb Culinary Spice Kit

  • Lemongrass, amchoor, garlic, lemon peel, chili, coriander, ginger, star anise, cilantro, onion, basil, cumin, mint, white peppercorn, cinnamon, lemon oil

Instructions
 

Optional preparation

  • In a PAN, toast 1 tbsp uncooked rice over medium heat until it turns golden brown.
  • Transfer to a spice grinder and grind until fine. Set aside.

Cook meat

  • In a PAN, cook ground meat over medium heat, stirring frequently, until it’s crumbled and fully cooked.
  • Turn heat off.

Season

  • Add Larb spices and onions. Mix well.
  • Add to taste: 1-3 tbsp lime juice and
  • 1-2 tbsp soy sauce. Mix well.

Optionally

  • Optionally, add chopped herbs (recommended), 1-3 tsp sugar, toasted ground rice, and/or chilies to taste. Mix well.

Serve

  • Transfer larb salad to a SERVING BOWL.
  • Serve with rice, lettuce, cucumber slices, and optional mung bean sprouts.

Optionally

  • Optionally, sprinkle with chopped nuts.
  • Enjoy!

Notes

▪ Substitute 2 green onions with 1/2 red onion.
▪ Substitute soy sauce with 1-3 tsp fish sauce or add 1-3 tbsp anchovy paste.

Vegetarian Versions

Substitute meat and the 'cook meat'-step in the instructions as follows:
1) Cauliflower Larb
  • In a FOOD PROCESSOR, chop 1 head raw cauliflower into rice-size pieces.
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry cauliflower until cooked but still a bit crisp.
  • Turn heat off.
2) Mushroom Larb
  • Chop 1 lb of your favorite mushrooms into about pea-size pieces.
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Cook mushrooms until they are cooked.
  • Turn heat off.
24
Jun, 2018
Seychellois Kari Koko

Seychellois Kari Koko

Seychellois Kari Koko

Kari Koko - Seychellois Coconut Curry

Coconut curries are preferred dinner dishes on the Seychelles Islands. Very popular are the octopus and chicken curries. This recipe for a one-pot chicken curry dish with three sides: a fresh-fruity salad, rice, and “Ladob”.
Nutmeg Creates a Coconut Heaven

Ladob is a side made from sweet potatoes cooked in coconut milk. You can substitute sweet potatoes with plantains or banana. This dish is spiced with nutmeg and cinnamon.

Ladob Dessert

Our tip: If you are too busy to make all for one dinner, save the Ladob for a dish with grilled fish. Or go for a Ladob banana dessert. Just add 1/2 cup of sugar or agave syrup and optional vanilla powder.

nutmeg cinnamon
Variations
  • Substitute chicken with veal or fish filet.
  • Eggplant is a great substitute for a vegetarian coconut curry.
  • Add a green papaya chutney (see recipe below).
Discover New Flavors Every Month
The Kari Koko Culinary Spice Kit includes the following spices:

Turmeric, cinnamon, coriander, onion, chili, cumin, garlic, curry leaves, fenugreek, ginger, yellow mustard, cardamom, black pepper

Papaya Chutney

Ingredients

  • 1 green papaya (unripe)
  • 1 onion
  • 1 lime for juice
  • oil, salt & pepper
  • Optional: 1 chili pepper

Directions

  1. Finely grate papaya.
  2. Halve and finely slice onion.
  3. In a BOWL, mix papaya with 1 tsp salt. Set aside for 10 minutes. Drain and squeeze all liquid out.
  4. In a PAN, heat 1 tbsp oil over medium heat and fry onions until they turn translucent.
  5. Optionally, add finely sliced chilies and fry for one minute.
  6. Add papaya and continue to fry for about 5 minutes, until the papaya is tender.
  7. Season to taste with lime juice, salt & pepper.
Green Papaya
Seychellois Kari Koko

Seychellois Kari Koko

SpiceBreeze
The Seychelles Islands extend over 115 isles in the Indian Ocean. This Creole dish from the smallest African country is served with a fresh-fruity salad and rice. Optionally, add "Ladob", sweet potatoes cooked in spiced coconut milk.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Seychellois
Servings 3

Ingredients
  

Shopping list

  • 1.25 lb chicken breast or thighs cut into 1-inch pieces 
  • 1 can coconut milk 13.5 - 15 oz
  • 2 cup rice
  • 2 sour apple grated
  • 1 cup grated carrots or turnips
  • 1 onion chopped
  • 3 cloves garlic grated
  • 1 inch ginger grated
  • 1-2 lemons for juice
  • oil
  • salt & pepper

Culinary Spice Kit

  • turmeric, cinnamon, coriander, onion, chili, cumin, garlic, curry leaves, fenugreek, ginger, yellow mustard, cardamom, black pepper

Instructions
 

Rice

  • Cook rice according to package instructions.

Salad

  • Mix apples, carrots, and/or turnips.
  • Add to taste: lemon juice, salt & pepper.
  • Add 1 tbsp oil. Mix well.
  • Cover and let rest for 15 minutes.

Kari Koko

  • In a POT, heat 1 tbsp oil. Fry onions until translucent.
  • Add garlic, ginger, and Kari Koko Spices. Stir-fry 1 minute.
  • Add chicken and salt to taste. Stir-fry 3 minutes.
  • Mix in coconut milk. Cook about 20-30 minutes over medium-low heat, until the chicken is cooked and the sauce thickened. Stir occasionally.

Serve

  • Serve Kari Koko over rice with the salad or green papaya chutney (see notes).
  • Optionally, add the ladob side dish (see notes).
  • Enjoy!

Notes

▪ Substitute chicken with veal, fish fillet, or eggplant.
 See also the following recipes:
▪ ladob side dish or dessert
▪ green papaya chutney
 
20
Jun, 2018
Cuban Vaca Frita

Cuban Vaca Frita

Cuban Vaca Frita

Viva Vaca Frita

This popular Cuban dish is fresh and juicy. Vaca Frita is very easy to cook. Though it takes some patience.

The Secret is Cooking

The key to Vaca Frita or “fried beef” is slow cooked beef the Cuban way. Quick frying is the second and last step in the preparation.

Good for Two Different Dishes

Our tip: After cooking the meat, keep the cooking water. It’s a delicious broth that you can use to make another dinner. Peel and cut potatoes and root vegetables into the same size: either 1/4 inch for fast cooking or 1 inch for fast cutting. Cook them in the broth to create a Cuban style soup.

Variations
  • Substitute beef with chicken breast.
  • Vaca Frita with Mojo Sauce (see recipe below).
  • Add traditional black beans and fried plantains to the dish (see recipe below).
The Vaca Frita Culinary Spice Kit includes the following spices:

Cumin, orange peel, ancho chili, oregano

Discover New Flavors Every Month
Cuban Vaca Frita
Vaca Frita Pizza
Cuban Vaca Frita

Cuban Vaca Frita

SpiceBreeze
This popular Cuban dish is fresh and juicy. It is very easy to cook, though it takes some patience. The key to vaca frita or "fried beef" is slow-cooked beef the Cuban way. You can prepare this step in advance. Quick frying is the second and last step in the preparation.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Cuban
Servings 3

Ingredients
  

Protein

  • 1.25 lb brisket or skirt steak [1]

Fresh Produce - For Soup

  • 1 green bell pepper quartered
  • 1 large onion quartered
  • 2 cloves garlic halved

Fresh Produce - For Frying

  • 1 green bell pepper halved & sliced
  • 1 large onion halved & sliced
  • 3 cloves garlic chopped
  • 2 limes or lemons for juice

Packaged Goods/Staples

  • olive oil
  • salt & pepper

Vaca Frita Culinary Spice Kit

  • Cumin, orange peel, ancho chili, oregano

Suggested Sides

  • cooked rice
  • a fresh salad
  • black beans see notes [4] for recipe
  • fried plantains see notes [5] for recipe

Instructions
 

Soup - Cook Meat

  • In a POT, add meat, the quartered bell pepper, onion, garlic, and salt to taste.
  • Cover with water. Close and bring to a boil.
  • Turn heat to low. Cook at least for 2 hours until the meat starts to fall apart.

Prepare - Shred Meat

  • Take the meat out.
  • Tip: Keep the broth in the fridge and use within a week.
  • Shred the meat into 1/2-inch thick chunks. Set aside.

Fry - Fry Vegetables

  • If cooking variation [3]: Fry onions and bell peppers separately. 
  • In a PAN, heat 1/2 cup of oil over medium heat.
  • Fry sliced bell pepper and onion with a pinch of salt until the onions are translucent.
  • Scoop the vegetables out. Set aside.
  • Keep the remaining oil in the PAN.

Fry - Fry Meat

  • In the same PAN, add meat chunks, chopped garlic, and Vaca Frita spices.
  • Fry over medium heat for about 5-10 minutes until the meat is golden brown but not crisp.

Finish - For Variations [4]

  • If cooking variation [3]: Return only the bell peppers to the PAN and don't use lime juice. 
  • Return the fried vegetables to the PAN to reheat. [2]
  • Turn off. Add 2-3 tbsp lime juice and salt & pepper to taste.

If Cooking Variation [3]: Mix the Mojo Sauce

  • In a BOWL, add fried onions and season with lime juice and (optionally) chili or chipotle to taste.

Serve

  • If cooking variation [3]: Top plated meat with Mojo sauce. 
  • Serve with your preferred sides.
  • Optionally, add more lime juice.
  • Enjoy!

Notes

[1] Substitute beef with chicken thighs. 
[2] Optionally, add up to 1 cup of the broth.

[3] Recipe changes for variation with Mojo Sauce (spiced fried onions):

  • [3.1] Fry onions and bell peppers separately.
  • [3.2] Return only the bell peppers to the PAN and don't use lime juice.
  • [3.3] Mix the Mojo Sauce: In a BOWL, add fried onions and season with lime juice and (optionally) chili or chipotle to taste.
  • [3.4] Top with Mojo sauce.

[4] Black Beans side

  • In a POT, heat 2 tbsp oil over medium heat.
  • Add 1 can black beans (rinsed).
  • Season to taste with salt, cumin, and black pepper.
  • Fry beans for a couple of minutes.
  • Add 1/2 cup of the broth.
  • Cover the POT and bring to a boil.
  • Reduce heat to low, and simmer for 10 minutes.

[5] Fried Plantains side

  • Peel 2-3 plantains and cut them into 1/2 inch slices.
  • In a PAN, heat 1/4 cup of oil over medium heat.
  • Fry plantain slices until they turn golden on both sides.
  • Season with salt to taste.
10
May, 2018
Greek Moussaka

Greek Moussaka

Greek
Moussaka

Eggplant Potato Casserole

Moussaka may not have originated in Greece, but it has undoubtedly become the most iconic Greek dish.

This authentic Moussaka is a rich, flavorful casserole featuring layers of tender eggplant and seasoned ground lamb, all topped with a velvety béchamel sauce.

Spice Blend

Black pepper, thyme, cinnamon, bay leaves

Casseroles: Greek Moussaka

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Quick Moussaka a la Kleftiko

For a delightful twist, try pairing it with Kleftiko, a succulent lamb dish slow-cooked in parchment paper. It’s easy to prepare, fun to eat, and brings a robust Moussaka flavor to the table.

Vegetarian Moussaka

Substitute lentils for lamb to enjoy a hearty, plant-based version of this classic dish.

How to cook 34 authentic global recipes without tedious planning.

What You Need for Moussaka

.

Main Ingredients

eggplants
potato
ground meat

Alternative Ingredients

zucchini and yellow squash
sweet potatoes
lasagna pasta sheets
lentil trio

Sauce Ingredients

butter in pot
flour
milk
one egg
Greek Moussaka

Greek Moussaka

SpiceBreeze
Moussaka may not have originated in Greece, but it has undoubtedly become the most iconic Greek dish.
This authentic Moussaka is a rich, flavorful casserole featuring layers of tender eggplant and seasoned ground lamb, all topped with a velvety béchamel sauce.
For a delightful twist, try pairing it with Kleftiko, a succulent lamb dish slow-cooked in parchment paper. It’s easy to prepare, fun to eat, and brings a robust Moussaka flavor to the table.
Vegetarian option: Substitute lentils for lamb to enjoy a hearty, plant-based version of this classic dish.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Greek
Servings 3

Ingredients
  

Protein

  • 1 lb ground meat [1] lamb or beef recommended

Fresh Produce/Dairy

  • 1/2 large eggplant cut lengthwise into thin 1/4 slices
  • 1/2 lb large potatoes cut into thin 1/4 slices
  • 1 cup diced tomatoes fresh or from can
  • 1 lettuce of your choice; for salad (optional)

Packaged Goods

  • 2 tbsp red wine [2] for the protein (optional)

Cherry-Picked Staples [Fat, Liquid, Dairy]

  • olive oil for frying
  • 2 tbsp butter
  • 1-2 tbsp grated cheese of your choice [3]
  • 1 egg or substitute
  • 1 cup milk dairy or nut milk

Cherry-Picked Staples [Salty, Sour, Sweet]

  • salt & pepper
  • 1 orange for salad dressing (optional)

Cherry-Picked Staples [Coating, Aroma]

  • 2 tbsp flour
  • 1 small onion chopped
  • 2 cloves garlic chopped

Moussaka Culinary Spice Kit

  • 1 pouch Black pepper, thyme, cinnamon, bay leaves

Instructions
 

1. Prepare the Eggplants

  • You need: eggplants, salt
  • In a BOWL, add eggplant and a pinch of salt. Cover with cold water. Let rest for 15 minutes. Drain and dry the eggplants with kitchen paper.

2. Fry the Vegetables [4]

  • You need: olive oil, potatoes, eggplants
  • In a PAN, heat 2 tbsp olive oil over medium heat.
  • Fry potatoes in several batches until all potatoes are almost cooked.
  • Note: For an authentic taste, try not to brown the potatoes!
  • Fry eggplants in several batches until they turn slightly brown.

3. Fry the Protein

  • You need: chopped onion, chopped garlic, Moussaka Spices, meat, salt
  • In the meantime, in another PAN, heat 1 tbsp olive oil over medium heat.
  • Add the chopped onion and garlic, and cook until they are fragrant.
  • Add meat or lentils, Moussaka Spices, and salt to taste.
  • Stir-fry until meat is crumbled.
  • Optionally, add wine and cook over medium heat until all liquid is absorbed.
  • Add tomatoes and 1/4 cup of water.
  • Cook over medium heat until all liquid is absorbed.

4. Prepare the Sauce (shortly before baking)

  • You need: 2 tbsp butter, 2 tbsp flour, 1-2 cups of cold milk, 1 egg, 1-2 tbsp cheese (opt.), salt, nutmeg (opt.).
  • In a POT, melt 2 tbsp of butter over low heat.
  • Note: Pay attention not to burn the butter.
  • Gradually add 2 tbsp of flour, stirring constantly until smooth.
  • Add 1 cup of cold milk, stirring constantly to avoid lumps.
  • Note: For a thicker topping, add another cup of milk.
  • Continue to cook over low heat for 5 minutes, stirring frequently to prevent the mixture from sticking to the pot.
  • Quickly stir in 1 egg until fully incorporated.
  • Optionally, add 1-2 tbsp of grated cheese.
  • Season with salt to taste. Optionally, add a pinch of nutmeg.
  • Continue to cook, stirring frequently, until the oven is heated and your Moussaka is assembled for baking.

5. Assemble & Bake

  • Preheat the OVEN to 350°F.
  • In a BAKING DISH, place single layers in this order:
  • - potatoes, sprinkle with salt & pepper to taste
  • - eggplants, sprinkle with salt & pepper to taste
  • - cooked meat or lentils
  • If you use a small BAKING DISH, you can repeat the layers.
  • Pour the sauce over the Moussaka layers.
  • Bake in oven for 30-60 minutes until the sauce has set and the top turned slightly brown.

6. Salad (Optional)

  • Mix 3 tbsp orange juice, 1 tbsp oil, salt & pepper to taste. Toss over lettuce.
  • Enjoy!

Notes

[1] Substitute meat with a can of black lentils or sautéed mushrooms or sautéed onions and rice.
[2] Substitute wine with grape juice or other fruit juice.
[3] Recommended cheese: Swiss, gruyere, or parmesan.
[4] Tip to reduce the amount of oil: cook or bake one or more of the vegetables.

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