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