our lamb spice was made for the meat lovers out there in mind, and is perfect for grilling kufta, kabab, lamb chops, as well as steak. its smokey base is great for bringing out the natural flavor of meat, but can be used similarly with vegetarian grills like portobello mushrooms.
2.5 oz mixture of cumin, coriander, black pepper, cardamom, ginger, and sea salt.
our falafel spice is a uniquely arabic blend and flavor profile that's versatile and fun to work with. it's perfectly paired with grains and beans, as well as rice, freekeh,...
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kofta bi tahineh (serves 3 to 4)
for the meat:
1 lb ground beef (15% fat)
½ yellow onion (diced)
¼ bunch of parsley (thinly sliced or chopped)
1 tbl lamb spice
2 tsp aleppo salt
1 tsp black pepper
for the sauce:
½ cup tahini
¼ cup yogurt
½ juice of lemon
1 clove garlic crushed
1 tbl salt
1 potato (medium to large)
neutral oil for frying (i use canola or corn)
step 1. first thing’s first - slice the potato into thin rounds and deep fry them in the oil until golden.
step 2. preheat oven to 375 F.
step 3. next, mix all the meat ingredients together very well. spread on a 9-inch oven safe pan. the meat layer should be on the thinner side.
step 4. layer the fried potatoes on top of the meat in a fun design and place in the oven for 15 minutes.
step 5. while your meat is cooking, mix all the sauce ingredients in a bowl. it’ll be a super thick sauce and that's okay!
step 6. once the 15 minutes are up, carefully take the pan of meat out. there should be a lot of juices in the pan, so carefully take those hot juices and add them slowly to your thick sauce; be sure to keep the meat and potatoes in the pan. it's a scary balancing act, but trust me it's worth it!
we source all of our spices from jordan and india. we’re committed to using spices that are grown in their native lands to best preserve their true flavors that are dependent on the soil and climates they’re grown in.
how are your spices processed?
we get our spices raw and whole. we then roast, grind, and mix them in-house, so you don’t get a spice mix that has been sitting in a warehouse and then on a shelf for months before it gets to your kitchen.
how do i store spices?
our spice jars are pretty airtight and meant for retaining freshness. we would recommend keeping the jars in your pantry and away from direct sunlight to preserve shelf life.
how long are spices good for?
when spices “expire”, thankfully, there isn’t a health risk if they’re consumed. spices expiring means they have lost their flavor and potency. it’s said that spice blends can retain most of their flavor for up to 2 years, but for maximum freshness and potency, we recommend consuming our ground spices within six months.