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...

Isphahan Curry Puffs

In this recipe I pair our Isphahan blend with tender spring potatoes, fresh peas, and Brinjal Caponata. Wrapped in flaky pastry, these are a perfec...

Lablebi

Lablebi, sometimes also transliterated as lablabi, is a Tunisian chickpea stew often eaten for breakfast. I hadn't had any in a long time (the firs...

Texas Chili

My wife is from Texas, the land of chili (with no beans). I love making it for her and we almost always have some frozen for a quick dinner when we...

Roast Leg of Lamb

I love roasting a whole leg of lamb. It could seem intimidating but is actually very simple, hands-off, and rewarding. This is also a great way to ...

Red Rubbed Baby Lamb Chops

This is my go-to recipe for lamb chops. The flavors are bold, but unlike some strong flavor combinations, they don’t mask the taste of the lamb—the...

Salmon Sashimi

Growing up with a Japanese mother I never ate salmon raw, now I know what I was missing! Simply sliced with a deft hand (a skill worth practicing),...

Tunisian Preserved Lemons

This Tunisian recipe is an homage to my grandfather Izak who used to make this for us as kids. The blend in this recipe is named after him. They ca...

Tahina Braised Fish

Tahina is one of my favorite sauces, and things to eat. Very few people use it for cooking. The challenge is not to use high heat since it can "br...

Easier Enchiladas

My son loves these (though he calls them tacos). This recipe simplifies the enchilada process and can be ready in about a half-hour, start to finis...

Beef Kebab

This is a simple recipe for beef kebab that can be grilled or baked as a meatball. You can play with different spices using the same method and ma...

Lamb Pastilla

Pastilla (or Bastilla) is a traditional Moroccan festive dish using shredded chicken and almonds, dusted with sugar and cinnamon. Here is my fun sp...