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28
Apr, 2023
Persian Kuku Kadoo

Persian Kuku Kadoo

How to cook 34 authentic global recipes without tedious planning.
Persian Kuku Kadoo

Persian Kuku Kadoo

SpiceBreeze
This Persian Kuku Kadoo may look like an omelet, but its flavor tells a different story. Here, vegetables take center stage, while eggs play a supporting role, binding everything together. The magic lies in the fragrant advieh spice blend—rosebud, cinnamon, cardamom, and mace—creating a deeply aromatic, subtly sweet experience. A touch of turmeric not only enhances the flavor but also gives the dish its signature golden hue.
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hands-on time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

  • 6 eggs
  • 1 lb zucchini cut into thin slices
  • 1 onion halved and sliced
  • 2 cloves garlic grated or chopped
  • 1 tsp baking powder
  • oil
  • salt

Kuku Kadoo Culinary Spice Ingredients

  • Turmeric, rosebud, black pepper, cinnamon, cumin, mace, cardamom

Suggested Sides

  • fresh flatbread
  • yogurt seasoned with lemon juice and freshly chopped parsley
  • olives, whole or sliced
  • fresh lettuce salad with parsley, chives, and red radish slices
  •  pomegranate seeds 

Instructions
 

Eggs

  • In a large BOWL, whisk eggs.
  • Add baking powder and salt to taste.
  • Stir in about 1/2 of the Kuku Kadoo spices.

Vegetables

  • In a PAN, heat 2 tbsp of oil.
  • In several batches, fry zucchini, garlic, and onion until they become soft.
  • Take the vegetables out and set aside.

Bake

  • Preheat OVEN to 400°F.
  • In a PIE BAKING DISH, add the vegetables.
  • Keep about ten zucchini slices aside.
  • Pour the egg mixture over and level out.
  • Distribute the remaining zucchini slices on top.
  • Cover with aluminum foil.
  • Bake it for about 25 minutes until it is set.
  • Take off the foil after the first 10 minutes.

Serve

  • Serve kuku kadoo with bread, yogurt sauce, olives, salad, and/or pomegranate seeds.

Notes

  • Substitute zucchini with asparagus, green beans, artichokes, mushrooms, potatoes, or eggplant.
  • Make the Kuku Sabzi recipe instead.
 

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29
Mar, 2023
Vietnamese Bánh Xèo

Vietnamese Bánh Xèo

Vietnamese
Bánh Xèo

A Magic Combination of Flavors and Textures

Bánh xèo is a delicious Vietnamese dish that can be described as a crispy rice flour crepe filled with savory ingredients such as shrimp, pork, and bean sprouts.

Bánh xèo is traditionally served with fresh herbs, lettuce leaves, and a dipping sauce made from fish sauce, lime juice, sugar, and chili. Our spice blend lets you skip the fish sauce. 

Bánh Xèo Spice Blend
[1] Turmeric, chives, fenugreek
[2] Shiitake powder, chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white peppercorn, cinnamon, lemon oil
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Vietnamese Bánh Xèo

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Tips & Tricks

  • The texture of bánh xèo is supposed to be crisp on one side and soft on the other side. If you are not up to this experience, you can have it crisp on both sides by frying the crêpe on the other side as well. Before you decide, fry one tbsp of the batter to see how it turns out and how you like it.
  • The crepe turns out best with plain standard rice flour. All-purpose flour is a great substitute and better than missing the experience altogether.
  • Pork belly and shrimp is the authentic choice. Other fillings became popular as well, for instance, finely shredded carrots, zucchini, or cabbage. Add protein with thinly sliced firm tofu or tempeh.
  • Bánh xèo is traditionally served with a variety of fresh herbs that are used to wrap the crepes and add flavor and texture to each bite. Vietnamese mint, Thai basil, and cilantro are most common. Substitute with a selection of fresh parsley, chives, basil, and thyme.
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Vietnamese Bánh Xèo

Vietnamese Bánh Xèo

SpiceBreeze
Bánh Xèo is a delicious Vietnamese crispy crepe seasoned with turmeric and filled with savory ingredients. Bánh Xèo is best served with fresh herbs, lettuce leaves, and a sour-sweet-salty-spicy dipping sauce. Our recipe includes a mild dipping seasoning that lets you skip the fish sauce. The combination of flavors and textures creates a mouthwatering and satisfying meal that is a must-try for anyone who loves Vietnamese cuisine
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Course Main Course
Cuisine Vietnamese
Servings 3

Ingredients
  

Batter

  • 1 cup rice flour *1
  • 4 tsp starch (corn starch or arrowroot)

Dipping Sauce (Nước chấm)

  • 1/4 cup lime or lemon juice
  • 1 tbsp soy sauce or tamari *2
  • 1/8 cup sugar *2

Filling *(3)

  • 1 cup pork belly or bacon *4 thinly sliced
  • 1 cup shrimp *4 peeled, deveined
  • 1 small onion thinly sliced
  • 3 cups mung bean sprouts *5
  • 6 cups lettuce leaves & fresh herbs *6

Others

  • oil *7
  • salt & pepper

Bánh Xèo Culinary Spice Kit

  • Pouch [1] Turmeric, chives, fenugreek
  • Pouch [2] Shiitake powder, chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white peppercorn, cinnamon, lemon oil

Instructions
 

Dipping Sauce (Nước chấm)

  • In a BOWL *8, add lime juice, soy sauce, and 1/2 cup of water. Add Bánh Xèo [2] spices and sugar. Stir until dissolved. Set aside for later.

Batter

  • In a BOWL *8, mix flour, starch, Bánh Xèo [1] spices, and 1/2 tsp salt.
  • Add 2 cups of water. Mix well.
  • Let it rest for 15 minutes.

Frying Step 1 *(9)

  • In a 9-inch PAN, heat 1 tbsp oil over high heat.
  • Add pork, shrimp, and onions. Season with salt & pepper to taste. Fry for 3 minutes. *10
  • Divide into 3 parts. Take 2 parts out. Set aside.

Frying Step 2

  • Add 1 tsp oil. Reheat PAN to sizzling.
  • Give the batter a stir. Quickly, spread 1/2 cup of the batter over the remaining filling in the PAN and twirl to cover the bottom with a thin layer of batter. Cook 1 minute over high heat.
  • Turn heat to medium. Spread 1/2 cup of the sprouts on the crepe and sprinkle with salt to taste.
  • Cover. Cook for 3 to 5 minutes until the edges of the crepe turn golden crisp.
  • Fold the crepe in half. Transfer it to the OVEN to keep it warm.

Frying Step 3

  • Return second part of the filling from Step 1 to the PAN.
  • Continue with repeating Step 2.

Frying Step 4

  • Return third part of the filling from Step 1 to the PAN.
  • Continue with repeating Step 2.

Serve

  • Serve each crepe on a bed of lettuce leaves and fresh herbs. Add the remaining sprouts.
  • and dipping sauce.
  • Enjoy!

Notes

(1) Use standard plain rice flour, not the glutinous one that is used for mochi.
Substitute rice flour with all-purpose flour, if necessary, though rice flour makes the crepe more crisp.
(2) Optionally, increase up to double the amount.
Substitute soy sauce with tamari, coconut or liquid aminos, or with Worcestershire. Learn more in our blog.
(3) Double the filling to add as sides.
(4) Pork belly and shrimp is the authentic choice.
Substitute with finely shredded (mixed) vegetables, for instance, carrots, zucchini, or cabbage; thinly sliced firm tofu or tempeh; shredded chicken or beef.
(5) Substitute with the upper soft part of Savoy cabbage, finely shredded.
Optionally, add some thinly sliced green onions.
(6) Bánh xèo is traditionally served with a variety of fresh herbs that are used to wrap the crepes and add flavor and texture to each bite. Vietnamese mint, Thai basil, and cilantro are most common. Parsley, basil, chives, and thyme are great substitutes.
(7) Use oil sparingly, just as much not to burn the meal.
(8) Don't use a stainless steel bowl.
(9) The bánh xèo crepe is supposed to be crisp on one side and soft on the other side.
Alternatively, fry the crepe on the other side as well.
(10) Fry until the ingredients are almost done. They will cook further when covered with the batter.
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
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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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

Recommended Products

© Recipe: SpiceBreeze
Cuisine: Georgian / Category: Europe
Georgian Khachapuri Cheese Bread
21
Oct, 2022
Global Black Bean Burger

Global Black Bean Burger

Black Bean Burger

Global Black Bean Burger

Just a normal burger with beans instead of meat and a bunch of interesting toppings and dressings.

Black Bean Burger Culinary Spice Blend:

Sun-dried tomatoes, garlic, onion, chipotle chili, cumin, smoked paprika, bell pepper, mustard, mushrooms

Indispensable Ingredients
  • 1 can beans: black, pinto, or kidney beans
  • 1/8 cup oat flour
Suggested Standard Toppings
  • 1 onion, sliced into rings
  • tomatoes, sliced
  • lettuce leaves
Optional Specials
  • roasted red bell pepper
  • fried portabella mushrooms
  • baked or fried (sweet) potatoes
  • special dressings:
    horseradish mayo, sweet-chili-mayo, chili-ketchup
Recipes for Sides
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What Makes this Dish Special?

  • Our basic bean burger spice blend includes sun-dried tomatoes, chipotle, porcini mushrooms.
  • We love canned beans as a quick pantry resource for “rainy days”.
  • Mix up the beans to get a different burger each time.
  • Baked bell pepper and fried portabella mushrooms are not the usual burger toppings yet turn out to add an abundance of flavor.
  • Any of the dressings takes the burger to the next level.
Global Bean Burger

Global Bean Burger

SpiceBreeze
The bean burger is just one of many vegetarian patties created over the years. The history of meatless fried patties dates back to 1969, when the first recorded recipe appeared. By the early 1980s, the first commercially available veggie burger hit the British market, quickly becoming a success. However, at that time, the term "veggie burger" was often misunderstood as a traditional hamburger topped with vegetables rather than a fully plant-based alternative. Enjoy this simple, basic recipe.
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hands-on time 30 minutes
Course Main Course
Cuisine Global
Servings 3

Ingredients
  

  • 1 can beans [1] drained and rinsed
  • 1/8 cup oat flour included in our Bean Burger Meal Kit
  • sat
  • olive oil

Culinary Spice Kit

  • 1 pouch Burger spices (included in our Bean Burger Meal and Recipe Kits) Sun-dried tomatoes, garlic, onion, chipotle chili, cumin, smoked paprika, red bell pepper, mustard, mushrooms

Suggested Sides

  • burger bun
  • wrap
  • lettuce leaves

Instructions
 

  • In a BOWL, mash beans with a potato masher.
  • Add 1 tbsp water [3], 1/8 cup oat flour (included in our Bean Burger Meal Kit), 1 pouch (or 1 tbsp) Burger spices (included in our Bean Burger Meal and Recipe Kits), and salt to taste.
  • Knead until the mixture is well combined.
  • Form the mixture into burger patties of your desired size.
  • In a PAN, heat 2 tbsp of olive oil over medium heat.
  • Fry the patties until they are golden and crisp on both sides.
  • Serve the patties with toppings in a burger bun, wrap, or on lettuce leaves.

Notes

[1] Use black, kidney, or pinto beans or substitute beans with 1 lb ground meat.
[2] For a low carb version, substitute the buns with large lettuce leaves
[3] Alternative: Substitute water with soy sauce, wine, or any liquid chili sauce.
Sides & Toppings: recipes
TIP
â–ª Add mayonnaise with horseradish or zesty chili lime.
â–ª Add ketchup with honey and chipotle chili.

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