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Recipe Ideas for your Never Not Eating Spice Blends — 7 Spice RSS



Lamb Arayes

The Stuff: 2 medium sized onions, finely chopped 1 cup parsley, chopped 1 lb. 6 ounces ground lamb, or a mix of 2/3 lamb and 1/3 beef 2 tablespoons tomato paste 1 ½ tablespoons pomegranate molasses 1 tablespoon Never Not Eating Baharat or Lebanese 7 Spice 1 teaspoon Never Not Eating Chraime 1 tablespoon canola oil 1 teaspoon salt 2 ounces pine nuts, toasted (optional) 6 pita, cut into quarters Olive oil, to brush the pita Green onion and pickles peppers, for serving Tahini dressing, for dipping The Method: Preheat the oven to 400°F. Make a paste with the onion and parsley in your food processor, and then put in a clean towel and wring out any additional liquid. In a...

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Persian Green Rice

  The Stuff: 3 cups long grain (basmati or other) rice, rinsed until the water runs clear ¼ cup grapeseed oil 1 large onion, chopped 1 cup each parsley, dill and cilantro, chopped finely 1 teaspoon salt 1 tablespoon Never Not Eating Lebanese 7 Spice or Baharat ½ teaspoon turmeric Salt and pepper, to taste The Method: In a heavy saucepan heat the oil and sauté the onion until golden, and then add the herbs and spices then cover with 4 ½ cups of boiling water. Bring to a boil and then lower to a simmer and cook for 10 minutes. Taste and adjust seasoning as needed. Add the rice and cook over a medium heat until the liquid has...

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Mejadra

The Stuff: 1 cup brown lentils 2 cups long grain (basmati or other) rice, rinsed until the water runs clear 3 tablespoons olive oil, divided 2 large onions, chopped 1 tablespoon Never Not Eating Chraime, Baharat, Lebanese 7 Spice or Shawarma 2 teaspoons smoked paprika (skip if you use chraime) Salt and pepper, to taste 2 medium onions, sliced into rings The Method: Cover your lentils with 4 cups of cold water in a pot, bring to a boil and then simmer until soft, about 30 minutes. Remove from heat. Heat 2 tablespoons of olive oil in a pan on medium high and cook your onions until golden. Add the lentils and seasonings, stir well. Add the rice and stir,...

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Whole Roasted Cauliflower

The Stuff: 1 head cauliflower 1 tablespoon grapeseed oil 1 ½ cups tahini or full fat Greek yogurt 1 lime, zested and juiced 4 tablespoons Never Not Eating spice of choice 2 teaspoons kosher salt 1 teaspoon ground black pepper ½ cup feta, or similar, crumbled Toasted pine nuts and pomegranate arils for garnish The Method: Preheat the oven to 400°F and lightly grease a baking sheet. Trim your cauliflower. In a bowl combine all ingredients, and then coat the cauliflower well, be sure to get your hands dirty because licking them off is half the fun of this recipe. Put the coated cauliflower on the tray and roast 30-40 minutes, until the surface is dry and browned. Let it...

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