Chicken Shawarma

Whether you have Shawarma West with its deep earthly flavors with cumin and turmeric or Shawarma East with a more floral blend of allspice and rose...

Honeynut Squash Soup

A relatively new cultivar, the honeynut squash is a hybrid of butternut and buttercup squash, and is packed with flavor and sweetness. I roast them...

Two Pan Chicken Kofte

I combine our Desert Rose and Shawarma West blends to make chicken kofte. Once I pan-fry them, I make them a meal by gently steaming them over basm...

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...

Canning Tomatoes

Whether preserving the fruits of labor from your own tomato garden or hoarding those amazing summer farmers’ market tomatoes, canning is a great wa...

Roasted Leeks with Cumin and Turmeric

Next time you go shopping (in store, online, or at the market) please make sure you stop and grab some leeks. They lend themselves to roasting, bra...

Cumin and Honey Roasted Eggplant

Our Shawarma West spice is not just for meats!  Honey, eggplant, and a bit of vinegar make a quick and easy side dish or main. The sweetness perfec...

Shawarma Grilled Cauliflower

We're used to seeing cauliflower in floret-form, so a whole head of cauliflower sliced into a neat slab—a "steak"—makes this dish a standout. Just ...

Naomi's Chicken Shawarma

This recipe from our friend and reader Naomi Mobed (owner of Le Bon Magot) is easy to put together in a flash and a delicious way to use our Shawar...

Chopped Chicken Shawarma Salad

This recipe from reader Karen Tedesco is a light and flavor-packed take on streetside chicken shawarma. "Those big, bold spicy flavors — I’m kind o...