Recipes
Kashmiri Curry Breakfast Cookies
Cookies for breakfast? Why not, especially these hearty, healthy and nutritious bars. Packed with coconut oil, chia seeds, quinoa and...white beans. Yes, these contain pureed white beans for that extra boost of protein to get your morning started off right. These cookies are easily customizable - you can vary the dried fruit and nuts, as well as using pureed pumpkin or sweet potatoes instead of applesauce. To give it a little extra added flavor, there is Kashmiri Curry, which has cinnamon notes, but is still a bit savory, too. This recipe can be scooped to make cookies or patted into a pan, then cut into pieces. These also work well for an afternoon snack, and are great to take out on hiking trips. This is one cookie that you won't feel guilty about eating.
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Baharat Chocolate "Kielbasa"
This recipe was inspired by the chocolate kielbasa in Kachka, a cookbook from the Portland, Oregon restaurant of the same name. We first tried it at a Tom Douglas Cookbook Social and were instantly taken with the unique recipe. Don't be turned off by the unusual name! Think of it as the best fudge you never knew you needed in your life.Of course, we couldn't resist the opportunity to play with the recipe, adding some spices and dried fruit for a bit more texture and flavor. Baharat is one of our most underused blends. It's great as a rub or in stews and tagines, but absolutely sublime in sweet applications pairing especially well with anything chocolate. This is a great recipe to make for holiday giving or for parties. It's easy to make, and you can finish it the day before you need it.
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Arabic Chicken Kabsa
Kabsa is thought of as the national dish of many Arab states. Consisting of rice, meat, spices and often vegetables, all the ingredients in Kabsa are traditionally cooked in a single pot. The protein often varies by region, and can include beef, goat, or even camel. Chicken is among the most common, though, and it's what we've stuck to here. We'll save the camel for next time.The spices are the star of the show in these Middle Eastern dishes, which use varied seasonings to create wide arrays of amazing flavor. Black lemon, or loomi, makes this simple chicken and rice version a standout. We toast the spices and pan seared chicken thighs to enrich the broth for the rice. The resulting Kabsa has many layers of flavor and makes an amazing one-pot dinner for a large group or family!
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Kala Masala Almond Cookies
Pain d'amande is a classic French almond cookie. Thin and crispy, and not overly sweet, they make an excellent accompaniment to tea or coffee. A stack of these cookies wrapped up with string makes a quaint gift, and happens to be exactly how we first came to try them.Since our first encounter with these cookies, we've played with different flavors and shapes. Of all our experiments, the most successful added Kala Masala to the cookie dough. Masala blends are usually quite versatile and deserve to be played with in more than savory dishes. Our Kala Masala blend has warm spices like coconut, clove, cinnamon and star anise. The almonds in the Pain d'amande are a perfect vehicle for all of these spices, giving them a gently sweet base flavor upon which they can shine.
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Baharat Chewy Molasses Cookies
Molasses cookies are such a treat. Delightfully moist and chewy, there's no other cookie quite like them. You'll find a wide range of recipes for these sweet and spicy snacks, containing ingredients ranging from cocoa powder to orange zest, and all sorts of spices in between!Our humble contribution to the molasses cookie canon features the addition of Baharat. This Middle Eastern blend is traditionally used in savory dishes, but with its warm and sweet spices such as allspice, cinnamon, nutmeg, cloves and cardamom, we wondered how it would be in a cookie. It's wonderful, as it turns out!Alongside its signature seasoning, this recipe adds a bit of Valrhona cocoa powder to deepen the flavor of the cookie. It's definitely a keeper, and too good not to share. Just be sure to make enough, because they'll disappear pretty fast. You can share the recipe, too, since you can really never have too many recipes for a good cookie.
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Pecan Sandies
Our favorite secret ingredient for baking, Kashmiri Garam Masala, infuses these cookies with subtle flavor in every bite. The cookies have a delightful texture that falls apart in your mouth and not on the plate just as it should be. The recipe makes extra spiced nuts that you can serve or gobble up while the cookies bake.
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Baharat Rib-Eye
Enjoy this favorite recipe from World Spice at Home, by World Spice Merchant Amanda Bevill and cookbook author Julie Kramis Hearne. Necessity is the mother of invention, and this beautiful pairing is a classic example. When we found ourselves out of our favorite steak rub one night, we had Baharat on hand and whipped this up. Now there is a new favorite in the house. Baharat adds aromatic elements of cinnamon and allspice to a simple meat rub, and it transforms the rib-eye with unexpected flavors. The earthiness of the mushrooms is a nice complement to the spices and steak. We like to serve this with garlic mashed potatoes.
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Easy DIY: Spiced Hot Fudge Sauce
Want an easy DIY project that you can take from start to finish in under an hour? This is your post. But beware! Once you start gifting this hot fudge sauce you won't be able to stop... my sister has been asking for it every holiday since 2004. Our favorite formulation combines bittersweet chocolate with Kashmiri Garam Masala and uses maple syrup as the sweetener, but you can switch up the spice and sweetener in all kinds of creative combinations. Chinese Five Spice with agave nectar is another one of our favorites. A decadent dose of sweet and spice will make your holiday extra nice. This recipe makes 2 cups, but double up if you want to make more for gifts
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Baharat Lamb Stew
Don't be concerned about tricky presentation. This lamb stew is delicious and easy to make. From our friends at Sunset, this recipe breaks down the steps to sweet and savory success, using our Baharat.
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