Thank you for purchasing the North Africa and Middle East spice collection, one of our collaborations with the Spice House! Now it's time to get cooking. Here are some of our favorite ways to use these spices.
We use a few tricks—a time-saving appliance and a complex spice blend—to get a whole chicken on the table in just over an hour.
In this fiery spin on a classic mix, berbere supplies a complex sweet and spicy flavor profile that we can't get enough of. Berbere-rimmed glasses further emphasize the spice.
The classic Tunisian dish is a humble yet delicious one-pot meal. In this version, Aleppo peppers' citrusy notes allow the greens' vibrant flavors to stay center stage.
In this popular Turkish dish, Aleppo pepper combines with sweet whole tomatoes and pungent oregano to give the braising liquid its character.
We brushed a thick paste of za'atar and extra-virgin olive oil on the chicken. As the bird roasts, the paste turns into a distinct, aromatic crust.
A hint of za’atar adds tartness and some needed crunch to this vegetable salad.
Vospov kofte—a red lentil–bulgur mixture seasoned with warm spices (including sumac) and served with loads of fresh herbs and soft, stretchy flatbread—is meatless cooking at its best.
This vegetarian version of the popular Palestinian dish features chewy flatbread topped with sautéed portobello mushrooms and a sticky-sweet caramelized onion jam spiced with sumac, allspice, and cardamom.