Recipes

After researching various ras el hanout blends, I created my own version. I recommend investing in a tajine and exploring North African cuisine!

Injera is a flat, spongy, pancake-like bread, traditionally served with Ethiopian stews. It has a sour, fermented taste. Usually stews will be served on a large platter lined with injera,...

Recipe by Spice House employee Jay Mast.

I love to experiment with different flavors, ethnic cuisines & foods from all over the world. After hearing Cat Cora talk about a tagine being one of her fav dishes,...

Found on the net -- classic Moroccan recipes.

This salad is really a wonderful mix of flavors and texture combinations. Za’atar is an ancient middle eastern spice blend made from lightly toasted sesame seeds, sun dried herbs and...

This time of year is brutally cold here in upstate New York. Combined with what seems like never-ending darkness, its easy to fall into a rut of all comfort food...

Isn’t hummus great? So easy to make, so fast, and everyone loves it. But do you ever get tired of the same old type of hummus? A lot of people...

In Moroccan cooking, a Zaalouk is a roughly mashed dip, usually scooped up with pita bread. Here it’s made with qarnabit, or cauliflower. It’s really pretty simple, and consists of...

I love Middle-Eastern-inspired dishes, and Moroccan Chicken is a favorite! Traditionally made in a tagine, this recipe is adapted for the slow cooker, with much the same results. The combination...

This recipe was developed by Spice House manager Tracy Turoczy as a way to use preserved lemon.

I discovered this recipe in a Moroccan Restaurant in Paris, France! I am not sure if it's authentic, but it's so delicious. I use it all summer long as a...

This personal favorite has replaced salsa and ketchup. It flavors rices, pasta sauces, even substitutes for mayonnaise on a sandwich. Try mixing a dash with your favorite mustard for an...