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This aromatic stew incorporates Baharat into the meatballs and the rice. The recipe works well with turkey, too. Adapted from Athens News.
Meatballs: 2 tsp Baharat Powder 1 lb ground beef 1 large egg 1 slice of bacon, finely choppedSalt About 1/2 cup flour
Sauce: 1 white onion, chopped 1 small zucchini, chopped 1 can peeled tomatoes 2 large mushrooms, chopped 2 cloves of garlic, minced salt and pepper to taste 1 red bell pepper, chopped cumin seeds, pan roasted and ground
Lentil rice: 1 1/2 cups basmati rice 1 tsp salt 1/2 cup red lentils 4 green cardamom pods 3 cups water 1 tsp. Baharat Powder
Rice: Bring water to a boil and add everything and then stir, cover and reduce heat to low. Cook covered for 20 minutes until water is absorbed and lentils and rice are soft.
Sauce: Sauté chopped onions, garlic, and bell pepper in olive oil for 2 minutes, toss in zucchini and mushrooms and add tomatoes and spices and cover and simmer on low.
Meatballs: Mix ingredients in bowl until smooth. Form golfball-sized balls in your palm and add to simmering sauce. Cook covered on low for 15 minutes. Once cooked, uncover and let thicken to desired consistency. Serve on lentil rice with a dollop of yogurt.
The most basic ceviche recipe doesn't call for much spice (just salt), but we thought our Chili Powder would kick up the flavor and add color and depth. Featuring a blend of Ancho chile, garlic, cumin, paprika and Mexican oregano, the heat level is mild but flavorful.
According to Indian cooking icon Madhur Jaffrey, it is one of the few drinks that people drink with meals in India. The cooling yogurt drink can be made sweet or salty and can be flavored with different fruits and spices. It is popular in India at breakfast, lunch or as a snack.