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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 flatbread

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 cups semolina flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder

Non-Dry Ingredients

  • 1 tbsp butter, melted
  • 1 tsp (olive) oil
  • 6 tbsp 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 disc in the size of a coffee cup saucer and about 1/2 inch thick. Dust each disc with semolina flour on both sides.
    Alternatively, see this hack on YouTube.
  2. Heat a non-stick pan over medium heat and add a small coat of olive oil.
    Tip: If you try to avoid oil in general, try it here without oil.
  3. Add the harcha discs and fry 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
Mar, 2023
Indian methi paratha

Indian Methi Paratha

How to cook 34 authentic global recipes without tedious planning.
Indian methi paratha

Indian Methi Paratha

Yield: 3

Methi paratha is a popular Indian flatbread that is made with fenugreek leaves and wheat flour. Fenugreek leaves, also known as methi, have a distinct bitter flavor and are packed with nutrients. Methi paratha is a healthy and delicious dish that can be enjoyed for breakfast, lunch, or dinner. The paratha is usually served with yogurt, pickle, or any side dish of your choice. In this recipe, we will show you how to make methi paratha at home in a few easy steps.

Ingredients

  • 2 cups wheat flour
  • 1 cup fresh methi (fenugreek leaves), washed and chopped, or 3 tbsp dried crushed methi
  • 1/2 tsp salt
  • 1/4 cup sour cream or Greek yogurt
  • 2 tbsp oil or ghee

Recommended Spices

  • 1 tsp cumin or coriander or mixed, or ginger
  • 1/2 tsp turmeric
  • 1/2 tsp ajwain seeds

Optional

  • 1/2 tsp chili powder or more to taste

Instructions

Prepare

  1. In a BOWL, combine flour, methi, spice blend, and salt & chili (opt.) to taste. Mix well.
  2. Add sour cream, oil. and 1/4 cup. Mix well.
  3. Knead into a smooth dough. Gradually, add water as necessary, one tbsp at a time. The dough should be soft but not sticky.
  4. Cover the BOWL with a damp kitchen towl. Let it rest for 15-30 minutes.
  5. Divide the dough into equal-sized small balls.
  6. Roll each ball into a flat disc using a rolling pin and some flour for the surface.

Cook

  1. Heat a non-stick PAN over medium heat.
  2. Place the rolled-out paratha in the PAN and cook for 1-2 minutes or until the underside is slightly browned.
  3. Flip the paratha, and cook the other side until brown spots appear on the surface.
  4. Apply a little oil or ghee on both sides and cook until the paratha is crispy and golden brown.

Serve

© Recipe: SpiceBreeze
Cuisine: Indian / Category: Asia - South
Indian Methi Paratha

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2
Mar, 2023
Lebanese Batata Chap

Lebanese Batata Chap

Lebanese
Batata Chap

"Croquettes" With Savory Filling
Batata chap has a crisp outer layer made from mashed potatoes and a juicy filling, seasoned with the Lebanese seven spice blend.

The beauty of this recipe is the diverse filling styles one can make. Branch out to fish, cheese, rice, lentils, or beans.
Batata Chap Spice Blend

Allspice, black peppercorn, cinnamon, ginger, nutmeg, coriander, cloves

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Lebanese Batata Chap

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Lebanese Batata Chap

Lebanese Batata Chap

SpiceBreeze
Batata chap has a crisp outer layer made from mashed potatoes and a juicy filling, seasoned with the Lebanese seven spice blend. Originally from France, the recipe for ‘croquettes’ has been adopted by various cultures. Batata chap is a Mediterranean variation hailing from Beirut, Lebanon. The beauty of this recipe is the diverse filling styles one can make. Branch out to fish, cheese, rice, lentils, or beans.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

  • 1 lb ground beef or lamb
  • 2 lb russet potatoes peeled
  • 1.5 cup tomato puree
  • 1 onion finely chopped
  • 1 clove garlic grated or pressed
  • 1 lemon for juice
  • 2 eggs
  • 1 cup yogurt
  • 1 cup starch arrowroot powder or corn
  • olive oil
  • salt & pepper

Optional

  • 0.5 cup pine nuts
  • a fresh salad of your choice

Batata Chap Culinary Spice Kit

  • Allspice, black peppercorn, cinnamon, ginger, nutmeg, coriander, cloves

Instructions
 

Filling

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry onions and optional nuts for 5 minutes.
  • Add meat, salt to taste, and Batata Chap spices.
  • Stir-fry until the meat is crumbled.
  • Add tomato puree and adjust salt.
  • Cook for about 5 minutes until the sauce thickens.

Potatoes

  • In a POT, boil potatoes until soft. Drain and mash. Add salt & pepper to taste.
  • When cooled, add eggs and starch. Mix well.

Patties

  • Form little ‘golf balls’.
  • Press each ball as flat as possible and fill it with 1 tsp of meat.
  • Press the dough around the meat until closed.
  • Pat the patties until flat and smooth.
  • Preheat OVEN to 375°F.
  • Place the filled patties on a greased baking sheet.
  • Spray them with oil.
  • Bake for 15-20 minutes until they turn brown on all sides, turning halfway.

Sauce

  • In a CUP, mix yogurt, garlic, and 1 tsp olive oil. Season with lemon juice and salt to taste.
  • Serve
  • Serve batata chap with the remaining meat sauce, yogurt sauce, and a fresh salad.
  • Enjoy!

Notes

  • Substitute beef with chicken, turkey, or pork.
  • Substitute meat with 2 cups cooked green lentils or black beans. Use Batata Chap spices to taste.
  • Substitute a part of the tomato puree with fresh chopped tomatoes.
  • Instead of baking, fry batata chaps in hot oil
  • Instead of the forming the patties, use a greased baking pan. Spread half of the potato dough on the bottom. Spread the filling on top. Finish with another layer of potato dough. Spray the top with oil.
  • Alternatively, use the Batata Chap spices for Lebanese Pumpkin Kibbeh. 
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24
Feb, 2023
Indian Malai Kofta

Indian Malai Kofta

Indian
Malai Kofta

Vegetables in the Spotlight

Malai Kofta is a luxurious North Indian delicacy that tantalizes the senses with its creamy and aromatic sauce, and melt-in-your-mouth koftas.

The soft paneer cheese and vegetable or meat koftas are simmered in a velvety sauce that’s infused with our blend of aromatic spices. Each bite leaves you craving for more.

Malai Kofta Spice Blend

Turmeric, ginger, coriander, cumin, methi leaves, black
peppercorn, cardamom, cinnamon, nutmeg, cloves, saffron

 

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Indian Malai Kofta

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With or without meat, gluten free, or lactose free
Indian Malai Kofta

Authentic without Meat

If you prefer the authentic malai kofta, try the recipe without meat:

  • garbanzo bean flour
  • grated mixed vegetables
  • grated or crumbled cheese

The meat malai kofta recipe has the same flavor profile. The ingredients are reduced to make room for ground meat.

Gluten-Free Kofta

The malai kofta recipe is made with flavorful garbanzo bean flour which is natural gluten free.

For your convenience, we offer garbanzo bean flour in small amounts in our shop.

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Garbanzo beans on bread

Malai Kofta Sauce

For the sauce, all you need are these handy staples:
  • onions, garlic, broth (any), tomato puree (unflavored), and heavy cream
Indian Malai Kofta with nuts

Lactose-Free Kofta

For lactose free malai kofta, we recommend to use the meat malai kofta recipe and substitute the cheese with one egg.

For the sauce, our nut mixture is included in the online recipe.

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Indian Malai Kofta

Indian Malai Kofta

SpiceBreeze
Malai Kofta is a luxurious North Indian delicacy that tantalizes the senses with its creamy and aromatic sauce, and melt-in-your-mouth koftas. The soft paneer cheese and vegetable or meat koftas are simmered in a velvety sauce that's infused with a blend of aromatic spices. Each bite leaves you craving for more.
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hands-on time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

Kofta Option 1: Meatless (Authentic)

  • 3/8 cup garbanzo bean flour *1
  • 3 cups grated mixed vegetables *2
  • 3/4 cup grated or crumbled cheese *3

Kofta Option 2: With Meat

  • 8 oz ground beef
  • 1/8 cup garbanzo bean flour *1
  • 2 cups grated mixed vegetables *2
  • 1/4 cup grated or crumbled cheese *3

Sauce

  • 1 cup chopped onions
  • 2-3 cloves garlic (optional) chopped, pressed, or grated
  • 1 cup broth of your choice
  • 1 cup tomato puree unflavored
  • 1 cup heavy cream *4

Basic Ingredients

  • oil
  • salt & pepper

Malai Kofta Culinary Spice Kit

  • 1 pouch: Turmeric, ginger, coriander, cumin, methi leaves, black peppercorn, cardamom, cinnamon, nutmeg, cloves, saffron

Suggested Sides

  • basmati rice
  • flatbread *5
  • salad

Instructions
 

Kofta

  • In a BOWL, mix all kofta ingredients, 1 tbsp or about half of the Malai Kofta spices, and salt to taste. Shape the mixture into small round or oval forms.
  • In a PAN, heat oil and fry the koftas until they are golden brown on both sides.
  • Scoop them out and drain them on paper towels.

Sauce

  • In a wide POT, heat 2 tbsp oil.
  • Fry onions and optional garlic until translucent.
  • Add the remaining Malai Kofta spices.
  • Stir-fry for about 1 minute.
  • Add broth, tomato puree, and cream (*4). Bring to a boil.
  • Add the fried koftas. Coat them with the sauce.
  • Cover and cook over low heat for 5 minutes to reheat the koftas.
  • Serve the koftas with the sauce over rice or with flatbread.
  • Optionally, sprinkle with nut pieces and chopped parsley or cilantro.
  • Enjoy!

Notes

(1) Substitute
  • all-purpose flour, or with almond or cashew nut flour & 1 tbsp of starch.
(2) 50:50 carrots & cauliflower (authentic); parsnip, potatoes, Brussels sprouts.
(3) Paneer (authentic), cottage cheese, feta, cotija.
(4) Substitute with a nut based mixture:
  • 1 cup almond or cashew milk
  • 2 tbsp almond or cashew butter
(5) For instance, naan or methi paratha
2
Feb, 2023
Venezuelan Pabellón Criollo

Venezuelan Pabellón Criollo

Venezuelan
Pabellón Criollo

National Dish for any Occasion

There is literally no family or community event without Pabellón Criollo. The juicy meat is really easy to prepare, just takes a bit of patience.

You can get creative with the combinations of sides and toppings. If you can find plantain, don’t miss to add a side of this fried sweet goodness.

Pabellón Criollo Spice Blend
Annatto, cumin, lime and orange peel, paprika, oregano
Venezuelan Pabellón Criollo

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Short Recipes & Tips for Sides & Sauces

Guasacaca

 Ingredients

  • 1 avocado
  • 1/2 green bell pepper
  • 1 medium onion
  • 1 bunch cilantro
  • 1 bunch parsley
  • 3 cloves garlic or more to taste
Venezuelan Guasacaca

 Directions

  • Roughly cut all Guasacaca ingredients.
  • Blend them in a FOOD PROCESSOR with 1 tbsp oil and 2-4 tbsp water into a smooth sauce.
  • Alternatively, skip the bell pepper. Chop all other ingredients finely, and stir them together with 1 tbsp oil and a bit of water until it’s a smooth sauce
  • Season to taste with salt & pepper and 1 tbsp vinegar or more.

Arepas

For a most authentic Venezuelan dinner experience, arepas are a key side dish. These fried corn breads are very popular filled with potato or chicken salad, and just anything that you would put on a sandwich. 

Arepas are made from a special type of corn flour. The most popular brand is P.A.N. If you found the right one, it will have the instructions on the back. You mix the corn flour with water and a dash of salt. Then, form the arepas in the size of a burger patty. 

Arepas are fried or grilled and then filled with the complete dish or added as a type of bread on the plate.

 

Venezuelan Arepas on grill

Tip: Make sure that the patties are smooth on the outside. If they are dry a crack, add a bit more water to the flour.

Venezuelan Arepas con Pabellón

Fried Plantains

Ripe Plantain

It’s important to select a ripe plantain at the grocery store. Otherwise, it is hard to peel and you have to cut off most of the fruit. Here are some tips:

  • See: The darker the skin, the riper the plantain. It’s normal for a ripe plantain to have some black spots.

  • Feel: Press your finger into the skin. It should feel soft without much resistance.

  • Smell: A ripe plantain should have a sweet, fruity aroma, not sour or musty.

Cut the plantain into large slices. Fry them in hot oil. Drain them on a paper towel. Finally, sprinkle them with salt to taste.

Fried Plantain
Venezuelan Pabellón Criollo

Venezuelan Pabellón Criollo

SpiceBreeze
Pabellón Criollo, widely regarded as Venezuela's national dish, holds a cherished place in the country's history and culture. A staple at family gatherings and community celebrations, this dish is as flavorful as it is meaningful. The preparation begins with juicy meat that is slow-cooked to tenderness, then shredded and sautéed with aromatic fried onions, garlic, and bell peppers. Traditionally, Pabellón Criollo is served alongside fluffy rice, savory black beans, and sweet fried plantains, with a variety of optional accompaniments to enhance the experience.
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hands-on time 30 minutes
Course Main Course
Cuisine Venezuelan
Servings 3

Ingredients
  

Protein

  • 1.5 lbs beef flank or skirt steak *

Fresh Produce

  • 2 onions 1 quartered, 1 finely chopped
  • 2-3 cloves garlic grated or pressed
  • 1 red bell pepper finely chopped

Packaged Goods/Staples

  • 1/2 cup tomato puree unseasoned **
  • oil
  • salt & pepper

Pabellón Criollo Culinary Spice Kit

  • Annatto, cumin, lime and orange peel, paprika, oregano

Suggested Sides & Toppings

  • black beans see recipe link in notes
  • white rice see recipe link in notes
  • fried plantains see recipe link in notes
  • sunny side up eggs
  • avocado slices
  • any mild crumbled or shredded cheese
  • chopped cilantro

Instructions
 

Cook the meat

  • In a POT, bring 2 quarts of water to a boil.
  • Add meat, 1 onion (quartered), and salt & pepper to taste.
  • Return to a boil. Cook over medium-low heat until the meat is tender.
  • Take the meat out and let it cool. Reserve the broth.
  • Pull the meat apart with a fork or by hand.

Fry & Finish the dish

  • In a large PAN, heat 2 tbsp oil.
  • Fry 1 onion (finely chopped) until translucent.
  • Add garlic and bell pepper.
  • Fry for about 5 minutes.
  • Add Pabellón Criollo spices. Mix well.
  • Add salt to taste.
  • Add tomato puree and 2 cups of the reserved broth.
  • Mix well. Add pulled meat. Mix well.
  • Add salt to taste.
  • Cover and cook over low heat for 15 minutes.
  • Occasionally, check the liquid and add broth if necessary.

Serve

  • Serve with rice, beans, and fried plantains, or your preferred sides and toppings.
  • Enjoy!

Notes

* Substitute beef with pork butt or shoulder or with chicken breasts or thighs.
** Tomato puree can be substituted with 1-2 finely chopped tomatoes and 1-2 tsp tomato paste.
*** Recipes for side dishes & sauces
Caribbean rice and beans
Fried plantains (see above this recipe)
Caribbean green seasoning
Guasacaca sauce (see above this recipe)
Arepas (see above this recipe)
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29
Jan, 2023
Japanese Sushi

Japanese Sushi Variations

Japanese
Sushi Variations

There is so much more

Originally, sushi was a method of preserving fish in rice and salt. But sushi is not just about fish. Our recipe is good with or without fish.

While the rice remains, everything else is up to your taste and imagination. There are more forms than nigiri and maki sushi, for instance, onigiri and chirashi.

Sushi Spice Blend

Hemp seeds, ginger, matcha, coriander, brown mustard

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Japanese Sushi

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Sushi Rice is Unique

Japanese Sushi Rice

Sushi rice is a type of short-grain rice that is commonly used in Japanese cuisine to make sushi. What makes sushi rice special is the way it is prepared.

The first step in making sushi rice is to wash the rice thoroughly to remove excess starch and other impurities. After washing, the rice is soaked for about 30 minutes to allow it to absorb water. This step is important because it ensures that the rice cooks evenly and retains its shape when it is formed into sushi. 

A combination of vinegar, sugar, and salt is added to the rice after it has been cooked. This helps to give the sushi rice its distinctive flavor and texture. The seasoning also helps to keep the rice moist and sticky, which is important for forming the rice into sushi rolls. This stickiness allows the rice to hold its shape and keep the ingredients inside the sushi roll from falling out.

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Japanese Onigiri

Japanese onigiri is a popular snack food in Japan that consists of a rice ball formed into a triangular or round shape, often with a filling or seasoning in the center. The word “onigiri” translates to “rice ball” in English. The rice is shaped by hand or with the help of a mold into the desired shape.

Onigiri can be eaten on their own as a snack, or as a part of a meal. They are often wrapped in nori (dried seaweed) to make them easier to handle, and to add a salty, umami flavor. The filling inside the onigiri can vary, and may include things like pickled plums, salmon, tuna, beef, chicken, or vegetables.

Onigiri is a popular food item in Japan and is commonly found in convenience stores, train stations, and other locations where people are looking for a quick and easy snack. It is also a popular item for picnics and bento boxes.

Japanese Sushi Onigiri 10
Japanese Sushi Onigiri 8
Japanese Sushi Onigiri 6
Japanese Sushi Onigiri 1
Japanese Chirashi 5
Japanese Chirashi 6
Japanese Chirashi 7
Japanese Chirashi 9

Japanese Chirashi

Japanese chirashi is a type of sushi that consists of a bed of sushi rice, topped with a variety of ingredients. The word “chirashi” translates to “scattered” in English, which refers to the way the toppings are scattered on top of the rice.

Unlike traditional sushi rolls, chirashi is served in a bowl rather than rolled into a cylindrical shape. The toppings can vary depending on the chef’s preference, but commonly include fish such as salmon, tuna, and yellowtail, as well as seafood like octopus and shrimp. Vegetables such as cucumber, avocado, and daikon radish may also be added, along with toppings like egg omelet and pickled ginger.

Chirashi is a popular dish in Japan and can be found in sushi restaurants, as well as in Japanese-style bento boxes. It is a colorful and visually appealing dish, and the variety of toppings makes it a great option for those who enjoy a mix of different flavors and textures in their food.

 
Japanese Sushi

Japanese Sushi Variations

SpiceBreeze
This recipe is good with or without fish. | Originally, sushi was a method of preserving fish in rice and salt. While the rice remained, everything else is up to your taste and imagination. There are more forms than nigiri and maki sushi. Meet Onigiri, mixed or stuffed rice balls, and chirashi, where everything is mixed or layered in a bowl. Our unique Sushi blend, with a hint of ginger, substitutes sesame with allergen friendly hemp seeds. Matcha adds a tea flavor similar to ochazuke.
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hands-on 3 minutes
Course Main Course
Cuisine Japanese
Servings 3

Ingredients
  

Sushi Rice Ingredients

  • 2 cups short-grain rice
  • 1/4 cup rice vinegar or white wine vinegar
  • 2 tbsp sugar or to taste
  • 1/2 tsp salt or to taste 

Sushi Culinary Spice Kit

  • Hemp seeds, ginger, matcha, coriander, brown mustard

Sushi Filling Selection

  • cucumber, carrots, celery, beetroot, radish, daikon, green onions, avocado, mushrooms
  • sushi grade or smoked tuna or salmon
  • omelet or fried chicken nuggets
  • tofu or tempeh

Suggested Sides & Accompaniments

  • baked salmon
  • fried or baked kale chips
  • seaweed cut seaweed sheets into strips
  • soy sauce
  • pickled ginger
  • wasabi
  • edamame

Instructions
 

Sushi Rice

  • Cook rice according to package instructions*.
  • In a small BOWL**, add vinegar, sugar, and salt. Stir until the sugar and salt are dissolved. Add Sushi spices. Stir.
  • In a large BAKING DISH, spread the rice out. Sprinkle the vinegar mixture onto the warm rice and mix it carefully. Cover the rice with a damp kitchen towel to keep it moist & warm.

Onigiri - with finely chopped fillings

  • Use a bowl with water to wet your hands.
  • Option 1: Fill one hand palm with rice to form a ball or triangle or shape of your liking. Push 1 tsp of fillings of your choice into the rice, close it, and press light on all sides. Repeat.
  • Option 2: Mix 2 tbsp of rice with 1 tsp of
  • fillings of your choice. Form the mixture into your preferred shape. Repeat.

Chirashi - with thinly sliced fillings

  • Fill your BOWL with a layer of rice. Arrange your choice of fillings nicely on top.
  • Find more tips online! Enjoy!

Notes

* Alternatively, in a POT, add rice with 2.5 cups of cold water. Cover. Let it soak for 20 minutes. Bring to a boil. Reduce heat to low and cook for 15 minutes or until water is absorbed. Let it stand for 10 minutes.
** Optionally, heat vinegar up but don't bring it to a boil.
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