• 2 Large Yams
  • 2Tbs butter
  • 1Tbs brown sugar
  • 1Tbs Dukkah
  1. Peel and dice 2 yams
  2. Mix with butter, brown sugar and Dukkah, salt to taste
  3. Roast uncovered at 350ºF until tender.
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Dukkah Salad Topping
  • 1 apple
  • 1/2 cup chopped pecans
  • mixed greens
  • Your choice of light vinaigrette
  • 1Tbs Dukkah 
  1. Toss all ingredients, serve chilled. 
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Dukkah Croquettes with Leftover Mashed Potato
  • Leftover mashed potatoes
  • butter
  • Dukkah
  1. Form mashed potatoes in 1/4 cup round balls
  2. Roll in Dukkah
  3. Flatten slightly
  4. Sauteé in butter
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Berberé Pork Tenderloin
  • Sugar
  • Salt
  • Berberé
  • Pork Tenderloin
  1. Brine: 3 parts sugar to 1 part salt. Rub and encrust tenderloin in brine mix. 
  2. Let tenderloin rest for 4 hours in refrigerator in brine, turning occasionally.
  3. Dry pork with paper towels.
  4. Squeeze lemon juice over pork, then rub with heavy coating of Berberé.
  5. Roast in oven at 350ºF to desired temp. 
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  • 2lbs potatoes
  • 2 cloves garlic
  • 1tsp salt
  • 2tsp Berberé
  • 2Tbs lemon juice
  • 2Tbs olive oil
  1. Dice potatoes, soak in cold water.
  2. Mash garlic and salt in mortar and pestle.
  3. Add lemon juice, Berberé and olive oil to create paste. 
  4. Toss potatoes in paste until evenly coated.
  5. Roast in greased casserole dish at 350ºF about 30 minutes, or until tender.

  • 2cups coarse bulgar
  • 3.5cups chicken stock
  • 1/2cup currants
  • 1/2cup sherry
  • 1/4cup butter
  • 2Tbs Advieh
  • 1Tbs salt
  • 1/4cup pine nuts
  • 1/4cup pistachio
  1. Soak currents in sherry 1 hour
  2. Bring chicken stock to boil
  3. Sauteé pine nuts and pistachios in butter until lightly browned. 
  4. Add bulgar, salt & Advieh; Stir until evenly coated. 
  5. Add currants and stir.
  6. Add boiling stock and mix well. 
  7. Turn on low heat, cover 20 mins.  
  8. Cool and use as stuffing for turkey, or eat hot as side! 
  • 1cup mayo
  • 1Tbs Advieh
  • 1Tbs honey
  • 1Tbs sesame oil
  • 1Tbs lemon juice
  • 1tsp black sesame seeds
  • 1tsp white sesame seeds
  1. Whisk honey and lemon juice until honey dissolves.
  2. Whisk in spice, oil, and seeds.
  3. Stir in mayo.
  4. Use on sandwich with leftover turkey.
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  • 1cup mayo
  • 1Tbs Harissa
  • 1Tbs lemon juice
  • 1 clove garlic
  • 1/2tsp salt
  1. Crush garlic and salt in mortar and pestle.
  2. Add Harissa and lemon juice, mix well. 
  3. Stir in mayo.
  4. Use as veggie dip, or  on leftover turkey and stuffing.
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  • 32oz can of whole peeled tomatoes
  • 1 roasted red pepper
  • 1 32oz can tomato juice
  • 1 medium onion
  • 3 cloves garlic
  • 3Tbs butter
  • 2Tbs Harissa
  • 1 sprig basil
  • 2cups heavy cream
  • 4cups water
  • 2/3cup basmati rice
  • 1Tbs salt
  1. For the entire recipe: the slower the better! 
  2. Cook onions and garlic in butter.
  3. Chop pepper and tomatoes then add to onions
  4. Add tomato juice, Harissa, basil and salt, simmer at least 1 hour. 
  5. Add rice, cream and water; Continue to simmer for 2 hours. 
  6. Rice should break apart.
  7. If soup thickens, add more water.  
  8. Remove basil sprig.
  9. Blend in batches and return to pot. 
  10. Simmer 1 more hour. 
  11. Adjust seasoning with more Harissa or salt to taste. 
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  • 1/2lb bulk Italian sausage
  • 1Tbs Harissa
  • 4 cups croutons
  • 1/2cup slivered almonds
  • 2 cups stock (meat or veggie)
  • 1Tbs minced rosemary
  • 1/2cup chopped parsley
  1. Brown sausage in skillet, stir in Harissa. 
  2. Bring stock to boil. 
  3. Toast almonds until golden brown.
  4. In bowl: combine croutons, sausage, almonds, herbs, and boiling stock. Stir to combine.
  5. Bake at 350 in greased casserole dish until golden on top, or stuff in turkey.  
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  1. Brine turkey to specs overnight. 
  2. remove from brine, pat dry.
  3. Rub with Ras el Hanout.
  4. Roast on rack or in turkey roasting pan until done for weight. 
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  • 1lb lamb
  • 1 large eggplant
  • 2 ripe tomatoes
  • 2Tbs extra virgin olive oil
  • 1Tbs salt
  • 2Tbs Ras el Hanout
  • Juice of one lemon
  • 1/2cup dried plums
  • 1 quart beef stock
  1. Dice lamb, eggplant, and tomato into chunks.
  2. Toss lamb with Ras el Hanout.
  3. With large pan on  high heat, add olive oil to pan. Sear lamb in hot oil until browned (do not crowd pan).  
  4. Add eggplant and continue to sauteé until slightly tender.
  5. Add tomatoes and plums and turn heat to low.
  6. add stock and simmer 1 hour or until lamb is very tender and stew is thick.
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  • 1cup extra virgin olive oil
  • 1/2cup lemon juice
  • 2Tbs dried mint
  • 2Tbs Ras el Hanout
  • 1 clove garlic
  • 1tsp salt
  1. Mash garlic and salt in mortar and pestle.
  2. Add Ras el Hanout and lemon juice.
  3. Crush mint in hands and add.
  4. Whisk in olive oil to emulsify.
  5. Use as dressing for greens, or dip roast turkey in it.
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Indian Gravy with Garam Masala
  • 1/2cup cashews
  • 1/2cup ghee
  • turkey giblets and liver
  • 2Tbs Garam Masala
  • 2tsp salt
  • 1cup shredded onions
  • 1/4cup pureéd ginger
  • 2cups coconut milk
  • 2cups stock (meat or veggie)
  1. Sauteé cashews in ghee until brown. 
  2. Remove cashews and blend till smooth (add little stock if need help blending). 
  3. Toss giblets & livers in Garam Masala and salt, sauteé in same pan.
  4. Remove meat and blend with cashews.
  5. Sauteé shredded onions and ginger in same pan until onions are very soft.
  6. Add cashews and meat, continue to sauteé. 
  7. Add coconut milk and stock, simmer until thick. 
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  • 2 bunches chard
  • 1/4cup ghee
  • 1Tbs Garam Masala
  • 1tsp salt
  • 1cup heavy cream
  1. Sauteé chard in ghee until wilted.
  2. Add Garam Masala & salt, continue to sauteé.
  3. Add heavy cream, reduce heat to low, simmer 20 minutes. 
  1. Add Five Spice to your favorite apple pie recipe in place of traditional spices at same total volume.
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  • 1lb frozen or fresh cranberries
  • 1cup orange juice
  • 2tsp Five Spice
  • 1/2cup sugar (or more to taste)
  1.  Simmer all ingredients on low until very thick
  2. Adjust sugar as needed
  3. Yield: 2 cups
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  • 2lbs duck with fat
  • 2Tbs white scallions chopped
  • 1Tbs garlic minced
  • 1Tbs Five Spice
  1. Grind duck meat with 15% - 20% fat
  2. Mix Five Spice, ginger, scallions, garlic into duck.
  3. Form patties.
  4. Season with salt to taste just before grilling.
  5. Grill to desired temp. 
  6. Serve with pickled vegetables, mayo, provolone and dijon mustard.  
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  • 2lbs green beans
  • 1/2cup tamari
  • 1Tbs honey
  • 1Tbs sweet soy sauce
  • 2Tbs mirin
  • 1Tbs rice vinegar
  • 1Tbs Togarashi
  1. Combine all except beans in large sauteé pan, bring to boil. 
  2. Add beans.
  3. Cook until liquid absorbs into beans. 
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Togarashi Elk or Venison
  • Four 6oz pieces of elk or venison
  • 4Tbs tamari
  • 2Tbs sesame oil
  • 1Tbs lemon juice
  • 2Tbs Togarashi
  • 2Tbs rice vinegar
  1. Combine ingredients. 
  2. Marinate meat for at least ten minutes. 
  3. Grill to desired temperature.
  4. Heat remaining marinade while grilling. Pour over finished beef.
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