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This traditional Hungarian dish comes straight from a Baba I met while visiting Hungary. Paprikash is a hungarian stew made using vegetables, chicken and ALOT of high quality paprika. It is said to be the most popular dish in the country and with good reason, the bold flavors provide this dish with a unique and mouthwatering flavor. This dish pairs best with Nokedli, which is a Hungarian egg noodle. Hungarian Paprikash Recipe Serving Prep Time Cook Time 6 Servings 10 min 1 Hour Ingredients 2 tablespoons Butter 4 Boneless (or 3lb) Chicken breasts (You can use bone-in and skin-on if you prefer) 2 yellow Onions minced 3 cloves Garlic minced 2 Tomatoes finely diced 1 Hungarian bell pepper diced 4 Tablespoons Kalocsai Paprika - Sweet 2 Tablespoons Szeged Paprika - Sweet 2 cups chicken broth 1 1/2 teaspoons Cyprus Pryamid Salt 1/2 teaspoon ground kampot black pepper 3 tablespoons all-purpose flour 3/4 cup sour cream 1/4 cup heavy whipping cream Instructions Heat butter in a pot and brown the chicken. Set chicken aside.  In the same butter, add the onions and fry until fragrant.  Add the garlic, pepper & tomatoes and fry another 2-3 minutes. ' Remove from the heat and stir in the paprikas, salt & pepper (MUST take off heat first - If paprika is scorched it turns bitter in taste).   Add chicken back into pot and return to heat. Pour in the chicken broth. Bring to a boil & cover. Reduce heat & simmer for 40 minutes. Remove chicken and transfer to plate. In a small bowl, stir the flour, cream & sour cream into a paste. Whisk the mixture into the sauce pot & bring to a simmer for 3 minutes until the sauce is thickened. Add the chicken back into the sauce & simmer for 5 minutes. Serve with noodles (traditional Hungarian nokedli - egg noodles are used) & top with parsley (optional)

Palestinian Chicken Musakhan Recipe Musakhan is a very popular dish in Palestine, it is also said to be the national dish! It's a dish that you eat with your hands and with your friends together! Served from one pot or plate, for everyone to then tear off some bread and spoon on the chicken and topping for themselves. Traditionally, musakhan was made around the olive oil pressing season in October or November to celebrate the freshly pressed olive oil. The bread would be cooked in a hot clay oven lined with smooth round stones, to create small craters in the bread in which the chicken meat juices, onion, and olive oil all happily pool. Musakhan is cooked year-round, nowadays, layered with store-bought flat bread, and is a dish to suit all occasions and comforting enough to be the perfect weeknight supper as it is, but also special enough to stand alongside other dishes at a feast. It laced heavily with spices that will transport you to the region! Palestinian Chicken Musakhan Recipe Ingredients 1 chicken cut into 4 pieces or 1kg chicken breasts/thighs ½ cup/120ml olive oil, plus 2 or 3 tbsp 1 tbsp ground Rajasthan cumin 3 tbsp Anatolian sumac ½ tsp ground Sumatra cinnamon ½ tsp ground allspice 1 tsp Ottoman Kofte Spice Persian Blue Salt and Kampot black pepper ¼ cup/30g pine nuts 3 large red onions, thinly sliced 4 flat breads, any kind of Middle Eastern bread will work ¼ cup/5g parsley leaves, roughly chopped 1¼ cups/300g Greek yogurt 1 lemon, cut into wedges Cooking Directions   Preheat the oven to 425°F on roast setting. Line a rimmed baking sheet with parchment paper, and line a bowl with paper towels. Place the chicken in a large mixing bowl with 2 tbsp of oil, 1 tsp of ground cumin, 1½ tsp of Anatolian sumac, the cinnamon, allspice, 1 tsp of salt, 1 tsp Ottoman Kofte Spice, and a good grind of black pepper. Mix well together to combine, then spread out on the prepared baking sheet paper. Roast until the chicken is cooked through. This can take about 30 minutes if starting with breasts, and up to 45 minutes if starting with the whole chicken, quartered. Remove from the oven and set aside. Don't discard any juices that have collected in the pan. Meanwhile, put 2 tbsp of oil into a large sauté pan and place over medium heat. Add the pine nuts and cook for 2-3 minutes, stirring constantly, until the nuts are golden brown, be careful not to burn. Transfer to the prepared bowl (leaving the oil behind in the pan) and set aside. Add the remaining ¼ cup/60ml of oil to the pan, along with the onions and ¾ tsp of salt. Return to medium heat for about 15 minutes, stirring from time to time, until the onions are completely soft and golden. Add 2 tbsp of sumac, the remaining 2 tsp of cumin, and a grind of black pepper and mix well, until the onions are completely coated. Remove from the heat and set aside. When ready to assemble the dish, preheat the broiler and slice or tear the bread into quarters. Place under the broiler for 2-3 minutes to get crisp, then arrange on a large platter. Top the bread with half the onions, followed by all the chicken and any chicken juices left in the pan (Important). Plate the chicken on top of the bread how you like it. Spoon the remaining onions over the top and sprinkle with the pine nuts, parsley, remaining 1½ tsp of sumac, and a final drizzle of olive oil. Serve at once, with the yogurt (Preferably Sheep Yoghurt), and lemon wedges alongside.

Mexican Birria Recipe - Goat Soup Birria is a soup dish from Guadalajara originally before became the trendy cheesy taco dish we love today. In the north of Mexico Birria is known as quesabirria (a sort of cross between a taco and a quesadilla) and is all over social media. The original recipe for Birria contains goat meat, but you can also make it with beef or lamb. Here in Canada Birria is one of the most popular tacos! I have even seen it served with Asian noodles and in Japanese ramen! It is endless what you can do with this amazing dish from Northern Mexico. Mexican Birria Recipe Ingredients 1 kg (2 lb) goat or lamb leg and ribs or Beef 3 bay leaves 10 whole Kampot black peppercorns 3 Ceylon whole cloves 1 white onion, finely diced 12 Tortillas de maiz (Corn Tortilla) Birria Marinade 4 dried Guajillo chillies , stalks removed 2 dried Pasilla Negro chillies , stalks removed 2 dried Cascabel chillies , stalks removed (More if you like Spicy) 3 Ancho Chilies 1 teaspoon Persian Blue salt 1 tablespoon vegetable oil 2 tomatoes, roughly chopped 1 white onion, roughly chopped 1 teaspoon dried Mexican oregano 1 teaspoon crushed ginger 1 garlic clove 1 teaspoon ground Rajasthan Cumin 1 bottle Mexican lager (Authentic would be Pacifico) 2 tablespoons white vinegar Cooking Directions   To make the marinade, place all the chillies in a saucepan and cover with 4 cups of boiling water. Keep the chillies covered and submerged in the boiled water until they are soft. Pour the chillies and the cooking water into a blender and add the salt. Blend until smooth. Heat the oil in a saucepan over medium heat, add the blended chili mixture and cook, stirring occasionally, for 7-10 minutes, until it darkens slightly. Add the remaining marinade ingredients to the blender and blend until smooth, then pour into a large bowl and add the chilli sauce. Taste for seasoning, then add the goat or lamb and toss well to coat. Put into a plastic sealable bag and marinate in the fridge overnight. For steaming i often use my Air Fryer/Steamer! Fill the base of a steamer saucepan with about 2.5 cm (1 in) of water and add the bay leaves, peppercorns and cloves. Place the marinated meat in the steamer and steam over low heat for 8 hours (Less time in the Instapot) or until the meat is completely tender (check regularly that there is enough water in the base of the steamer). Allow the meat to cool slightly, then shred apart using two forks. Remove and discard the bay leaves, peppercorns and cloves from the cooking water and add about 2 cups of water to dilute it or more depending on how thick you want the consome. Divide the meat among serving bowls, pour over the diluted stock and top with the onion. Serve with the tortillas on the side. For the cheesy trendy Birria that is popular these days, dip the cooked tortilla into the broth. After add meat and cheese into the tortilla and fold into a quesadilla. Sear the quesadilla on a hot nonstick pan for 30 sec on each side, or until it creates a nice cheesy seal. Serve with the Birria goat soup and dip your Birria quesadilla into it! Enjoy

Sichuan Chili Crisp Recipe Sichuan is wreathed in legend. Small villages protected by the impenetrable foothills of the Himalaya mountains. Lush, foggy and dense bamboo forests are everywhere, Sichuan conjures up a dream land. Sichuan also happens to be home to debatably China's best cuisine. Utilizing the perfect growing conditions and centuries of culinary knowledge make for food that will stick with you long after you leave this place. Sichuan Chili Crisp is a key and fundamental component to Sichuan cuisine. Almost every recipe you come across asks for this tingly, spicy, oily and dark paste. This is a classic Sichuan Chili crisp recipe. One that we have used for years in our cooking. We were taught the secrets of this chili crisp while visiting friends in a small village near to Sichuan's capital city, Chengdu. They swear by this being the perfect chili crisp, and we agree. The most important factor is the quality ingredients. Lucky for you we carry all of them, imported directly from Sichuan. Sichuan Chili Crisp Recipe Ingredients 2 cups / 480ml Canola Oil 1 - 4 Inch piece Saigon cassia bark 3 pieces of Star Anise, Whole 2 Whole Kerala Green Cardamom 2 Tbsp minced fresh garlic 1 Tbsp minced fresh ginger 1/4 cup Chinese preserved black beans ½ cup Ground Er Jing Tiao 1/4 Cup Ground Facing Heaven Chili 2 Tbsp mushroom powder (Shiitake is fine) 2 Tbsp Sherpa Pink Salt Ground 2 tsp Ground Roasted Sichuan Tribute Pepper 2 Tbsp toasted sesame oil 2 Tbsp fried shallots 2 Tbsp fried minced garlic Cooking Directions In a large wok or frying pan warm the rapeseed oil to 350°F / 175°C on an instant-read thermometer over high heat. Add the Saigon cassia bark, star anise, and Green cardamom and fry for 3 to 4 minutes, until their fragrances have been released into the oil., the spices will begin to bubble, be careful not to burn them. Discard the whole spices from the oil. Next, lower the heat to medium and add the fresh garlic, ginger, and preserved Chinese black beans to the oil and fry for 2 to 3 minutes until fragrant. Keep the oil at medium with a temperature of 250°F / 120°C. Add the chili powders, mushroom powder, ground sherpa salt, and roasted Sichuan pepper, stirring all of it to combine and making sure the salt is fully dis-solved. Remove the wok or pan from the heat and let the ingredients simmer in the hot oil for a few minutes. Stir in the sesame oil, fried shallots, and fried garlic. Allow the mixture to cool. If the mixture is too chunky, then add the cooled mixture to a blender and break it into a chunky paste. Transfer the Sichuan Chili Crisp to an airtight glass container and store at room temperature for up to 6 months or in the refrigerator for up to 12 months. You can use the chili crisp right away, but since the flavour deepens over time, it is better to leave for a week or so. Enjoy!

Sri Lankan Fried Chicken This recipe came from my recent trip to Sri Lanka. Sri Lanka is known for it's heavy use of spices creating some of the most flavourful dishes on the planet! It's cuisine is also incredibly healthy, utilizing many vegetables and legumes. On the streets of Colombo, Sri Lanka's capital city I tried this incredible fried chicken. It is bathed in Sri Lankan spices before fried to perfection. Using cornstarch and rice flower allows the crust to puff well and the spices to really shine! The chicken is finished off with an addictive, spicy coconut crunch. Typically it is eaten with a chapati or coconut rice. Sri Lankan Fried Chicken Recipe Ingredients 8 boneless chicken thighs 2 tsp minced garlic 2 tsp minced ginger 2 tbsp oil 15 tsp coconut vinegar 5cm (2in) piece pandan leaf, chopped 20 Curry Leaves, finely chopped ½ tsp Lucknow Fennel Seeds 2 tbsp Kashmiri Mirch 4 tsp ground Alleppey Turmeric 1 tap Jaffna Curry Powder 1 tsp ground Gujarat Coriander 1 tap Kampot Black Peppercorns, crushed 2 tbsp cornflour (cornstarch) 2 tsp rice flour 1 1/2 tsp salt Coconut Crisp 2 tbsp ghee or oil ¼ tsp Lucknow Fennel Seeds I tsp Rajasthan Cumin Seeds 30g red onion (approx. ½ small onion), roughly chopped 2 tsp minced garlic ¼ tsp salt 60g Fresh or Frozen (shredded) coconut 15 Curry Leaves ¼ tsp Guntur Sanaam Chili 1 1/2 tsp Alleppey Turmeric Cooking Directions Combine the chicken, garlic, ginger oil and vinegar in a bowl. Add the chopped pandan and curry leaves with the spices then add to the chicken to mix well. Finally, toss through the cornflour (cornstarch) and rice flour. Cover and refrigerate for 2-3 hours. Meanwhile, make the coconut crumb garnish. Place a heavy-based pan over a medium-high heat and add the ghee. Add the fennel and cumin seeds and fry for 30 seconds to 1 minute, until fragrant. Add the onion, garlic and salt and cook until light brown and slightly softened, about 3 minutes, be careful not to burn, but you do want it to be toasty. Stir in the coconut and curry leaves and continue to cook. stirring often until the coconut turns brown and begins to smell nutty, about 2-3 minutes. Add the Guntur Sanaam chilli powder and Turmeric then remove from the heat and season to taste with more salt if necessary. When ready to cook, preheat a deep-fryer to 170°C (340°F), Alternatively, fill a heavy-based pan two-thirds full of vegetable oil and set over a high heat. Deep-fry the chicken thighs in batches for 4-5 minutes until golden brown and crisp, Transfer to a plate lined with paper towels to drain away excess oil. When all the chicken is cooked, pile into a serving dish and top with the coconut crumb garnish. Serve immediately.

This delicious chicken stew is packed with the flavors of Morocco and offers a unique dinner option for your family or guests. This recipe can be made in a ceramic dish if you do not own a Tagine but we will encourage you to get a clay Tagine as it really amplifies the flavor. Moroccan Chicken Tagine Recipe Serving Prep Time Cook Time 4-6 20 Min 45 Min Spice Rub 1 1/2 Tablespoons Ras El Hanout 1 1/2 tsp Sumatra Korintje Cinnamon 1 tsp Hungarian Szeged Sweet Paprika 1 tsp Lakadong Ginger 1/2 to 1 tsp Kampot Black Pepper Chicken 6 Chicken Breasts 2 Tablespoons Olive Oil 1 chopped onion (medium) 4 minced garlic cloves 1 oz chopped fresh cilantro Rind of 1 preserved lemon ( or 1 thinly sliced lemon) 3/4 cup Green Olives (Pitted) 1/4 cup Raisins 3 Tablespoons tomato paste 1 1/2 cup Chicken broth Instructions In a small bowl, combine the ingredients for the rub Pat chicken dry and season lightly with salt Rub the chicken all over with the rub Set aside for 45 minutes (alternatively overnight in the fridge) In a 12″ deep ceramic pan or clay Tagine, heat the olive oil over medium heat, Add chicken and brown for 5 mins. Turn over and brown on the other side for another 3 mins. Lower heat to med-low and add onions, garlic, and cilantro. Cover and cook for 3 mins, then add lemon slices, olives, and raisins. In a small bowl, mix the tomato paste and chicken broth. Pour over the chicken. Bring to a simmer for 5 minutes, then, cover and cook for 30 mins until chicken is cooked through. Garnish with more fresh cilantro and toasted almonds and serve with rice, couscous or bread.

A Guide to Buying, Cooking, and Using Australian Bush Spices For Thousands of years Aboriginal Australians have been foraging and collecting indigenous spices across the country to season their foods. Only recently has the world taken notice to these unique flavours and the extraordinary health benefits of these rare bush spices. In this article we are going to dive deep into some of the kinds of Australia's Aboriginal bush spices, where they come from, what they taste like and what they are used for. Get ready for a journey down under. What Are Australian Bush Spices? Archaeologists believe that the Aboriginals first came to the Australian continent around 45,000 years ago. Now there are about 500 recognized tribes across the land. Before colonization these peoples lived traditional lives foraging their food across Australia. The nation is home to some very unique plants and flora only found here due to the extreme secludedness of the land. Native Australians today still collect many of these rare plants using them to season food, recently some Aboriginal Australians have created trendy new restaurants featuring dishes using these stunning new favours such as Mabu Mabu in Melbourne. Due to the fact that the majority of these spices are still been foraged wild they have not been exported in large amounts making them some of the rarest spices on the planet. Types of Australian Bush Spices Each tribe collects and uses many different Australian Bush Spices. With Australia being such a large land the types of plants vary depending on where you are making the diversity of bush spices very large. Here are a few of the more commonly used Australian Bush Spices that are used amongst almost all Australian Aboriginals. Lemon Myrtle Lemon Myrtle is one of the strongest lemon flavoured herbs in the world. Traditionally used as a healing oil, Lemon Myrtle is also a delicious way to add flavour to savoury dishes (especially kangaroo, lamb and chicken). Use it sparingly although as a little bit of it goes a long way! Lemon Myrtle is also an excellent vegan source of calcium and contains antioxidants, lutein, vitamin E, zinc and magnesium. Wattleseed Wattleseed is a little bit nutty and slightly chocolaty with undertones of coffee. Wattleseed is the unsung hero of native Australian foods, thanks to its high concentrations of potassium, calcium, iron and zinc. It’s also a protein powerhouse! Dried, roasted and crushed, Wattleseed can be used in baking, sauces, scones, BBQ and scrambled eggs. Old Man Saltbush Growing across all parts of mainland Australia, Saltbush or "Old Man Saltbush" is rich in protein, antioxidants and minerals, with 20 per cent less sodium than salt, but really tastes salty! Also known as Bluegreen Saltbush or Giant Saltbush, the leaves have a soft, earthy saltiness ideal as a seasoning or condiment. The salty taste of Old Man Saltbush makes it the perfect substitute for seasoning most savoury dishes and some sweet ones too surprisedly! Mountain Pepperberry Mountain Pepperberry is a culinary treat, Pepperberries provide a delicious fruity but fiery flavour that builds in heat, making them the perfect for a new pepper experience. Found in the highlands of Australia including Tasmania, they are often called "Tasmanian Pepperberry". You can use it like a normal pepper but it tastes exotic and different. Great with olive oil as a salad dressing, in dips and with roasted meats or veggies. Pepperberries have been recognized for their antioxidant content and contain vitamin E, lutein, zinc, magnesium, calcium and iron. Kakadu Plum Kakadu is also known as the Bush Plum The Kakadu Plum is a nutrient-rich, antioxidant powerhouse! Kakadu has the highest Vitamin C levels of ANY fruit in the world, the Kakadu Plum is a tart little fruit that is best enjoyed in small portions. We love it with homemade muffins, breads, salad dressings or adding a pinch to smoothies. Bush Tomato Bush Tomato is also known by its Aboriginal name akudjura. It is a small, round fruit with a strong flavour and smell. Initially distinctively raisin or caramel in flavour, bush tomato has an amazing savoury after taste. Rich in antioxidants and minerals, including selenium, bush tomato is considered one of the most important of all the Central Australian plant foods for Aboriginals. Try adding into soups and marinades for a distinct Australian flavor! Native Thyme Native Thyme was traditionally used as a medicinal herb. It is also rich in vitamin A and vitamin C. This herb has a flavour profile like Italian herbs and peppery garden thyme. Add it to your sauces and marinades or use in place of regular thyme. It has an aroma that’s earthy and herbal. Perfect for Italian cuisine, BBQ, Meats, salads! the possibilities are endless with this native Australian ingredient. Cinnamon Myrtle Australia’s native Indigenous cinnamon! It is warm, mildly spicy and sweet spice that is very versatile. Cinnamon myrtle can be used to give a pleasant and subtle flavour in many savoury recipes, including curries, casseroles and slow cooked dishes. Cinnamon Myrtle is also amazing in desserts, confectionary, ice cream and almost any recipe using cream or chocolate. Cinnamon myrtle can also be used in baked goods such as biscuits, bread, cakes, and muffins, really anywhere cinnamon would typically be used! Cooking With Australian Bush Spices Cooking with Australian Bush Spices takes some getting used to. Luckily there are many recourses online these days. Many of these blogs are written by Australian Aboriginals who pass down recipes from their families. Others are spice loving Australians who are sharing their culinary history adapting it to a more modern taste. One of my favorite Aboriginal Australian chefs and authors is Nornie Bero, the creator of Mabu Mabu in Melbourne. First Nations chef Nornie Bero excels the tastes of native flavors in everyday cooking by unlocking the secrets of Australian herbs, spices, vegetables and fruits. See her Cookbook below! Australian Bush Spice Recipes Looking to be inspired and cook with Australian Bush Spices? Look no further, our partners here at the Spice Merchant are constantly trying out new indigenous recipes and posting them for everyone to experience. However, although these recipes are wonderful and you should definitely try them what we encourage you to do to learn cooking with Australian Bush Spices is experimenting. This is how Aboriginals figured out how great Lemon Myrtle was with seafood or Wattleseed with bread. Still not convinced? Try putting Mountain Pepperberry on your next steak with some Saltbush, a classic Aussie BBQ secret. Heres a link to some amazing Australian recipes using our Bush Spices Click Here for Australian Bush Spice Recipes Where to Buy Australian Bush Spices Sourcing Australian Bush Spices is the biggest hurdle for anyone wanting to delve into the culinary world of Aboriginal Australians. There are only a few stores selling these products outside of Australia, lucky for you, your on the website of a company who sources them directly from tribes in Australia and sells them across North America. We source Aboriginal bushfood spices from Indigenous farmers across Australia and produce in small batches to ensure the highest quality 100% pure Australian native spices - no fillers, no additives, no preservatives

By Hetal Bulsara www.thehouseoftaste.ca @the_house_of_taste_ca Local foodie and recipe creator, Hetal Bulsara is a gifted home cook and mother of two who tells a story with each recipe she creates. It is always exciting to have a new creator work with The Spice Merchant and with Hetal's food photography skills and delectable recipes she is no exception. This recipe produces a heavenly cheesecake that’s creamy, flavourful and addicting. The size makes it a perfect bite. It’s really easy to make and tried and tested to be a crowd pleaser! Yields: 12-15 mini cheesecakes INGREDIENTS: Crust 12 Graham crackers 2 1/2 tbsp Melted butter 2 tbsp Sugar ½ tsp Crushed (or powdered) Kerala Green Cardamom Filling 300g Cream cheese (room temperature) ⅓ cup Mango pulp (available at Superstore or Walmart) ¾ cup Sugar 1/2 Tsp Salt 1 Large egg (room temp) 2 Egg yolks (room temp) 2 tsp All purpose flour 1 tbsp crushed & peeled (or powdered) Kerala Green Cardamom Persian Rose Petals Topping (Optional) Pinch of crushed & peeled Kerala Green Cardamom Persian Rose Petals 230 ml Whipped cream 1/2 Cup Icing sugar 1 tsp Vanilla extract 1/2 Mango, sliced thinly INSTRUCTIONS Crust Preheat the oven to 350C and prepare a cupcake or muffin tray with cupcake liners, Use a processor or clear bag to crush the Graham crackers, then add the melted butter and stir until combined. Place 1 ½ tablespoons in each cup, then press down using a small cup or shot glass until flat. Bake for 7 minutes. Cheesecake Lower oven temperature to 335C. Using a hand mixer or stand mixer with the whisk attachment, whisk cream cheese until it looks creamy (around 3-4 minutes), then with the speed on low, add sugar, salt, flour, cardamom, and mango pulp, mix further until combined (around 1 minute). Add the eggs one at a time, mixing briefly on low until combined (1 minute). Scoop 1 ½ tablespoon of the filling into each muffin cup, then top with a few petals and bake for 18-20 minutes. Tip: In the oven, you can also add boiling water in a tray on the rack below the muffin tray to avoid cracks or a slight dip in the middle, but this step is only for the perfectionists out there, they will still cook and taste great without this step! Cool in the tray, then cover and refrigerate for 2 hours. After this stage you can enjoy the cheesecakes as they are or fancy them up with the topping! To make the topping whip the cream with icing sugar and the vanilla extract until fluffy. Simply pipe or spread whipped cream over the top, add 3 sliced mango’s and sprinkle with crushed cardamom and rose petals!

A light Mexican inspired side salad perfect as a side dish or main! Prep time: 15 minutes Yields 6 salads INGREDIENTS o 1/4 Cup extra-virgin olive oil o Juice of 1 lime o 2 Teaspoons Gaucamole Spice o 1 small carton cherry tomatoes, halved o 1/2 Cup black beans, drained and rinsed o 1/2 Cup corn o 1/2 medium red onion, finely chopped o 1 jalapeno, minced o 2 ripe avocados, cubed o 2 tbsp. cilantro, chopped INSTRUCTIONS: Make your dressing by combining the olive oil, lime juice and Guacamole spice. Combine the remaining ingredients in a large bowl, drizzle the dressing over top and serve!

By Hetal Bulsara www.thehouseoftaste.ca @the_house_of_taste_ca Local foodie and recipe creator, Hetal Bulsara is a gifted home cook and mother of two who tells a story with each recipe she creates. It is always exciting to have a new creator work with The Spice Merchant and with Hetal's food photography skills and delectable recipes she is no exception. This creamy and satisfying pie is hard to stop eating and easy to make! The primary flavour is Dukkah, traditionally an Egyptian blend, this spice lends perfectly to making the pie filling flavourful, exotic and heavenly. While commonly Dukkah is loved for its crunchy nutty texture, this version of Dukkah is nut free, raising the flavour profile of the spices in it such as cumin, black pepper and coriander. I can almost guarantee that after tasting this pie, you will keep this nut free Dukkah in your pantry! Prep time: 20 minutes Cook time: 1h 10 minutes (including bake time for 2 batches) Yields 12 small pies INGREDIENTS 4 chicken thighs cut into the smallest cubes possible 1 tablespoon canola oil 1/2 medium onion or 1/4 large chopped onion 2 tsp crushed garlic 2 tbsp Corn Starch 2 tsp Nubian Dukkah 1/2 tsp salt 1 cup chicken or vegetable stock 2 tbsp cream cheese (room temperature) 2 tbsp whipping cream (room temperature) 1 box of butter puff pastry 1 egg, whisked with a fork to baste over the pastry. INSTRUCTIONS: Filling Heat the oil in a pan on medium heat, then add in the onions & garlic. Braise until the onions are a light golden brown, around 5-7 mins, stirring frequently. Add the chicken, salt & Nubian Dukkah, then stir until the chicken is cooked. This should only take around 5-6 mins since the chicken pieces are small. Try not to overcook it or it will taste chewy. Add in the stock, whipping cream, cream cheese & corn starch. Mix constantly until the texture thickens, about 6 mins. Allow the mixture to cool completely before filling the pastry. Pies Cut 1 pastry sheet into 6 pieces, add filling to each. Fold over itself once & press the edges down. Then use the end of a fork to press the edges down. Use a tooth pick to make some holes at the top of the pie to release the air while cooking. Brush egg wash over the top of the pie with a pastry brush, this will give it a beautiful golden colour and shine. Bake at 350F for 18-20 mins, the pie is ready when the top is light golden brown. Repeat the last 3 steps for the second pastry sheet and Enjoy! It also goes great with Sambhal or garlic mayonnaise! Note: Make sure the cream cheese, whipping cream and stock are at room temperature, otherwise the filling will split.

This classic holiday dessert is a favorite in our household, our secret is a fresh and complex blend of spices that enhance that beautiful creamy pumpkin flavor! Pumpkin Pie Recipe Serving Prep Time Cook Time 9 Servings 1 Hr 15 min (Plus 2 hrs. for pie to cool & set) 2 Hrs 15 Min Ingredients for crust 1 & 1/2 Cup Flour 1 Tablespoon Sugar 1/2 Teaspoon Salt 1/4 Teaspoon Baking Powder 6 Tablespoons cold Unsalted Butter (cubed) 3 Tablespoons cold Vegetable Shortening (cubed) 4 Tablespoons cold Water Ingredients for Filling 15 Oz. Pumpkin Puree (fresh or Organic canned) 1 Egg 3 Eggs yolks 1/2 Cup Sugar 1/2 Cup Light Brown Sugar (packed) 2 Tablespoons Flour 1/2 Teaspoon Salt 3 Teaspoons Pumpkin Pie Spice 1-1/4 cups Evaporated Milk Instructions Make Crust: Combine the flour, sugar, salt and baking powder in a food processor and pulse a couple times until combined. Add the butter and shortening and and pulse until there are pea sized crumbs & everything is combined. Add half the water and pulse until combined. Add the rest of the water and pulse until the evenly moistened (it will not come together as a dough, more of a crumbly mess but don't worry). Pour dough onto clean surface and clump it into a ball. Pat dough to form a 5-inch puck, wrap in plastic & refrigerate for 45 mins.(its okay if dough looks cracked) Dust a work surface with flour and place the dough on top; sprinkle a small amount of flour on top. using your hands work the dough into a disc until smooth. (do this quickly and don't over work the dough as it cant warm up to much) Roll the dough into a 13-inch circle (you can add flour to top & bottom to prevent sticking). Cautiously drape the dough over a rolling pin and move to a 9-inch deep dish pie pan. Fit the dough to the pan. If it tears, you can patch it not to worry. Trim the edges to about 1/2 an inch past the lip. Fold the edges under to create a rim on the crust & press to form the crust (use the scraps to patch thin areas). Place in the freezer for 15 mins. Preheat the oven to 375°F.Place the crust on a baking sheet (for ease of transport). Cover the crust with parchment paper and fill about halfway with pie weights or dried beans. Bake for 20 minutes. Take the crust out of the oven; remove the paper and weights/beans & tent the edges with a few strips of foil. (It protect the edges from getting dark) Bake for another 20 minutes, until the dough is golden. Don't worry if the bottom puffs up; just press it down with a flat spatula, careful not to puncture it. Remove the foil but don't throw it away. Reduce the oven to 325°F. Make the Filling: Whisk all of the ingredients in a bowl. Pour the filling into the crust. Bake for 1 hr (It should look dry on the edges and the center should only jiggle slightly if you move the pan) Keep a close eye as it bakes incase the crust starts to brown to fast (if this starts to happen tent the edges again with the foil) Cool the pie on a rackto room temperature (takes about 2 hours). Serve or refrigerate until ready. Make ahead Instructions: The dough can be refrigerated for up to 2 days beforehand (just wrap in plastic), or frozen for about 1 month. If frozen you must thaw overnight in the fridge. The pie itself can be frozen after baking for about 1 month. After it is entirely cooled, double-wrap in foil or place in heavy-duty freezer bag. Thaw overnight in the refrigerator before you serve.

For those looking for Garlic Free and Salt Free spice blends.