Stuffed Eggplant Moussaka

I have had many variations of Moussaka over the years, and I like a lot of them. After tasting so many, I realized that what I like is the eggplant...

Mini Kebabs

Full of herbs and spices, these mini kebab patties (or kefte) are a delicious crowd pleaser. We chose Pasha for this one as it really brings brigh...

Braised Lamb Shoulder

From our friend Cara Tobin, using her namesake blend.

Lemon Merguez Rice

I've made a lot of one pot recipes with rice over the years. They are easy and tasty with the right spices, and I've adapted to using two pans, whi...

Oz Leg of Lamb With Roasted Potatoes

Inspired by the bush spices of Australian cuisine, this aromatic spice mix adds a tingly heat to marinades, rubs, and salad dressings.  After 3 y...

Lamb Stew with Amahari

Inspired by the Berbere spice blend that is essential to Ethiopian cuisine and culture, this blend combines paprika, cumin, ginger, and garlic to a...

Lamb Chops with Herbs and Yogurt

Capturing the coastal essence of wild herbs, like mint, that grow along the French Riviera, this herbaceous blend brings a fresh, floral element to...

Kofte & Couscous

Here's something that might seem exotic and fancy, but is simple and easy, thanks to a few innovative techniques, flavors, and spices. The kofte co...

Ayala Lamb Chops

My wife and I love making these lamb chops since they are so simple. I based the recipe on a Northern Italian preparation, scottadito (which means ...

Lamb Rice

This recipe from reader Tom Benham uses our Ararat and Izak blends to breathe new life into leftover roast lamb.

Tomato-Glazed Rack of Lamb

Eggplant goes tender in the oven and soaks up rich, meaty juices when roasted under a rack of lamb. This is an ideal centerpiece for any Italian- i...

Ararat Taco Night

Our Ararat blend is inspired by bastirma, a traditional air-dried cured meat. The fenugreek, Urfa chili, and onion also lend themselves well to sea...