Here is a selection of recipes that use Pastiche’s blends. We’re updating this page frequently, so please visit it every once in a while for more ideas of how to use our delicious blends.
We try to keep the recipes simple, but sometimes we can’t resist and include dishes that require a few more steps because they’re too good to be left out.
If you use our blends and want to share your recipes and ideas (and pictures) please write to us. Have fun!
Who doesn’t love corn on the cob? It’s the perfect summer treat, even more so with our spice blends!
As many corns as you’d like
Any of our spice blends
Grill or cook your corn however you like it. When it’s ready spread some butter on it and sprinkle whichever of our blends you fancy. The photo is of corn with our delicious Harissa blend, but any blend would work!
Chicken Glazed with Honey and Harissa Spice Blend
This recipe is beyond delicious! When I cook I always make extra (I prefer to have leftovers than not having enough to feed my guests), but no matter how much I make of this glazed chicken, nothing is ever left of it. And the best part – it takes 5 minutes to prepare.
¾ cup honey
½ cup olive oil
5 tbsp Pastiche Harissa Spice Blend
3 tbsp lime juice
½ cup cilantro, chopped
1 tbsp salt
3 lbs. chicken drumsticks
- In a large bowl mix all the ingredients together, except for the chicken. Taste the marinade and adjust it to your taste.
- Add the chicken to the bowl and make sure the marinade covers the chicken thoroughly. Marinate the chicken for 1-24 hours in the fridge.
- If using a grill, cook for about 15 minutes on each side on a medium flame with the lid closed. If using an oven, bake the chicken for 30 min at 375 F.
Harissa Spiced Bloody Mary
What’s better than a Bloody Mary on a sunny summer day? I love mine spicy, and our Harissa gives it an extra kick and sophistication. You can play with the amount of spices and add/subtract any ingredients to make it perfect for you 🙂
Ingredients for two servings:
Lime juice, salt and Pastiche Harissa Spice Blend for the rim
2 cups ice cubes
4 ounces vodka
2 cup tomato juice, chilled
2 tablespoon lemon juice
2 teaspoons lime juice
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
1 teaspoon Pastiche Harissa Spice Blend
8 dash tabasco
Celery stick, a pickle, olives, cucumber slice and/or lime
- Wet the rim of the glasses with lime juice. Sprinkle the salt and Harissa spice blend on a small plate, and dip the rim into the spices. Set aside.
- Put half of the ice cubes in a cocktail shaker (or a tall glass you can cover). Divide the rest of the ice between the serving glasses.
- Add all the ingredients to the shaker and shake well. Then pour into the glasses.
- You can add any garnish you’d like.
Chicken with Aromatic Roasting Rub
Our Aromatic Roasting Rub goes with almost anything. It pairs especially well with red meat, fish and vegetables. But my favorite is chicken – it just takes it to a whole new level.
Chicken (any parts you like)
Olive oil (optional)
Pastiche Aromatic Roasting Rub
Simply rub some of our Aromatic Roasting Rub on the chicken. Olive oil will make the rub stick better but might smoke up your grill. Grill (or roast) the chicken (usually about 30-40 minutes on medium heat). Enjoy!
Roasted Butternut Squash with Tan-Tan Morrocan Spice Blend
This is a perfect side dish for any occasion. The Tan-Tan adds a complex kick to the sweetness of the squash. And if you don’t have butternut squash you can use sweet potatoes or pumpkin instead. Yum!
1 Butternut squash (or sweet potatoes, or pumpkin)
1-3 tbsp Pastiche Tan-Tan Morrocan Spice Blend
- Heat oven to 450 F
- Skin the butternut squash and cut the flesh into one inch cubes. Place in a baking pan.
- Drizzle some olive oil on the butternut squash.
- Sprinkle Tan-Tan Morrocan Spice blend on top based on how spicy you want it.
- Bake for about 30-40min, or until you see the edges are brown and you can stick a fork in it.
Ras el Hanout Scones
If you feel like having a delicious aroma of home baked goods fill your house, this recipe is the way to go. You don’t have to be a baking expert to make these, it’s super easy!
The scones are delicious when served with butter, eggs, avocado, feta, goat cheese, or anything else you can think of.
12oz all purpose flour, and a little bit more for dusting
3 tsp baking powder
2 tbsp ras el hanout
3 ½ oz butter cut into cubes
5oz grated parmesan plus a little more for the finish
6 fl. oz milk (175 ml)
⅛ tsp lemon juice
1 egg for glazing
- Preheat the oven to 425°F and place a baking tray with baking paper on it in the oven, so it preheats as well.
- Sieve the flour, baking powder and ras el hanout into a large bowl and mix well using a spoon.
- Add the butter and mix until there are crumbs. Use a food processor if you have one, or you can go old school and mix with your hands.
- Mix in the cheese.
- Add the milk and lemon juice to the flour mixture, and stir everything quickly using a regular knife in a large bowl until everything feels uniformly mixed.
- Use your hands to make a ball from the dough. Knead a few times until the dough feels nice and smooth.
- Sprinkle a little flour over a work surface and flatten the dough ball with a rolling pin into a 1” thick circle. Cut the circle into 8 pieces.
- Beat the egg and brush the tops of the scones with it. Finish by sprinkling some grated parmesan.
- Place the dough scones on the preheated baking tray and return to the oven. Bake for 10-15 minutes until lightly golden on top.
Chili con Carne with Baharat (or Tan-Tan Moroccan or Harissa)
The perfect comfort food, especially when you’re stuck at home for so long. Very easy to make and will last a few days.
The amount of spices can be played with; it’s really about how spicy you want it to be.
This recipe also works great with Tan-Tan or Harissa. Just remember not to add Chili peppers if you’re using Tan-Tan or Harissa, unless you really like it hot 🙂
2 large onions, chopped
2-3 garlic cloves, chopped
1lb ground beef
1 small can tomato paste
1-2 tsp dry crushed chili peppers, depending on how hot you want it
6 tsp Baharat
2 cups beef stock
15oz canned pinto beans, drained**
15oz canned kidney beans, drained**
Salt and pepper to taste
Optional: 2 squares of dark chocolate.
Optional garnish: cilantro, sliced avocado, cheddar cheese, lime.
** You can use dry beans instead. Just soak them in water for 10-12 hours, then drain and cook them in water until they’re soft, between 30min to two hours, depending on how fresh the beans are.
- In a large pot (preferably cast iron or thick bottom), saute the chopped onions for about 5 min on low heat, until soft. Add the chopped garlic and saute for 2 more minutes, being careful not to burn the garlic.
- Add the ground beef, stir and separate it to small pieces, and cook until it is lightly browned.
- Add the tomato paste and stir thoroughly.
- Add the crushed chili and the Baharat Spice Blend and stir. (if you’re using Tan-Tan or Harissa, you don’t have to add chili peppers. Since these blends are spicy, start with adding 3-4 tsp and add more at the end if you want).
- Add beef stock and bring to a boil. Then lower the heat again.
- Add the beans, and salt and pepper to taste. If you want you can also add chocolate.
- Cover the pot and let it simmer for 30 minutes on a low flame.
- Serve with a garnish of cilantro, avocado and/or Cheddar, and a dash of lime.
Black Bean Soup with Harissa Spice Blend
Such a delicious soup, very easy to make but has a complex flavor. It feels like comfort food but it’s somehow also fancy!
I like to garnish it with yogurt and Harissa, but you can also add avocado and/or scallions.
1lb black beans
2 bay leaves
½ cup olive oil
2 onions, chopped
2 red peppers, chopped
2-3 shallots, chopped
8 garlic cloves, chopped
5 tbsp oregano, dry or fresh
3 tsp harissa, or more
Lemon for garnish
- Cook the black beans in boiling water with the bay leaves, until the beans are soft. It can take between 30 minutes to two hours, depending on the freshness of the beans.
- Heat the olive oil in a separate cooking pan, and add the onions, shallots and red pepper. Stir fry for 15 minutes on medium to low heat, until the vegetables are soft but not brown.
- Add the garlic, oregano, and Harissa. Mix well and cook for one more minute.
- When the black beans are soft, add the stir fried vegetables and cook for 30 minutes more.
- Pour the soup into serving bowls, squeeze some lemon on top, and garnish with a dollop of yogurt and some Harissa.
Rice and Lentils with Ras el Hanout
Great as a side dish or as a whole meal. It’s a beautiful and aromatic dish, no one will believe you it was that easy to make!
1.5 cup basmati rice, soaked in cold water for half an hour
½ cup black lentils
1 large onion, chopped
3-4 tsp Ras el Hanout, or to taste
1 red pepper
1 tbsp tomato paste
2-3 garlic cloves
- Use a blender (or a knife) to finely chop and mix the red pepper, tomatoes, tomato paste, garlic, and about 2 tbsp olive oil.
- Cook the lentils in a pot with boiling water and salt for 15 minutes, drain the water and add a tbsp of olive oil. The lentils need to be cooked but still firm to bite.
- Heat some olive oil in a separate pot and saute the onion until it’s slightly brown. Add the Ras el Hanout and mix.
- Add the rice and fry with the chopped onion for 5 minutes.
- Add the red paste that you made in step 1, and mix until the rice is thoroughly covered.
- Add 2.5 cups water and bring to a boil. When water is boiling cover the pot and lower the heat. Cook for 20 minutes.
- Turn heat off and add the lentils and mix. Cover again and let it sit covered for 20 minutes.
Kale Salad with Harrisa
This salad is perfect as a starter, a whole meal or a side dish, depending on your mood. Needless to say, it’s very good for you. And it also only takes 5 minutes to prepare!
Chopped lacinato kale
Pastiche Harissa Spice Blend
- Mix lemon juice, olive oil and Pastiche Harissa Spice Blend together.
- Put the kale in a large bowl, and pour the dressing on top.
- Mix well, preferably with your hands, massaging the kale.
- Add the parmesan and hazelnuts and enjoy!
Moroccan Pumpkin, Chickpea and Tomato Soup with Ras El Hanout
This soup is very very easy to make, it takes no time. And everything in it is healthy and nourishing. The result is delightful and comforting. The Ras el Hanout adds a special flavor, and you can use more or less of it if you want.
1 pumpkin diced in cubes of 1/4″
1 can chickpeas
1 bunch of cilantro, chopped
2 tbsp olive oil
1 large onion, chopped
3 tomatoes, chopped
3 cloves garlic, chopped
4 cups vegetable broth
2 tsp honey
3 tsp Pastiche’s Ras El Hanout Spice Blend
- Heat the olive oil in a pot and saute the onion until soft, about 5 minutes. Add the garlic and saute for 1-2 more minutes.
- Add the pumpkin, chickpeas, tomato, cilantro, honey, and spices and stir until the Ras el Hanout covers all the vegetables.
- Add the broth and bring to a boil.
- Cover the pot and cook for about 25-30 minutes on low heat, until the pumpkin is tender. That’s it, super easy!
Eggplant, Zucchini, and Tomatoes Stew with Baharat and Tahini Sauce
Healthy and easy to make, great as a side dish or as a whole meal. It does require some chopping but the preparation is very simple, and the result is absolutely worth it!
12 baby eggplants or 4-5 eggplants, cut into cubes
½ cup Olive oil
3 shallots, chopped
3 cloves garlic, thinly sliced
1 poblano chile, chopped
½ cup chopped cilantro
½ cup basil leaves
2 tsp Pastiche’s Baharat Spice Blend
6 small zucchini or squash, cut into little cubes
For the tahini sauce
1 cup raw tahini
1 clove garlic, minced
¼ cup lemon juice
½-1 cup cold water
- Preheat the oven to 350F.
- Place the eggplant cubes on a baking pan and sprinkle the salt on top, let them “sweat” for 20 minutes. Then brush the eggplant cubes with some olive oil, and roast for about 25 minutes.
- In the meantime, ½ cup of olive oil in a large pan. Add shallots and cook for 3 minutes until soft.
- Add garlic, poblano chile, cilantro and basil and cook for about 2 minutes.
- Add the Baharat and stir for 1-2 minutes until fragrant.
- Add the zucchini and cook for an additional 8 minutes.
- Add chopped tomatoes and salt to taste and cook for 3 more minutes.
- When the eggplant is done roasting, take it out of the oven and pour the zucchini and tomatoes stew on top of the eggplant. Cover with aluminum foil and return to the oven. Bake for 15 minutes.
- Make the tahini sauce: mix the raw tahini with garlic and lemon juice. Start adding water while mixing. Mix until the sauce is completely smooth. You can control the thickness of the sauce by adding less or more water.
- When the vegetable stew is ready take out of the oven, and wait for it to cool a little bit. Then drizzle the tahini sauce over it. You can serve by itself or with rice or bread. Enjoy!
Bean Stew with Baharat
Super simple and very nourishing. A great meal for when you don’t have too much time, but still want something healthy that will warm your heart, and belly.
You can serve it with bread or rice, or just on its own.
2 x 400g canned butter beans or cannellini beans (or 250g dried beans, soaked in water overnight, cooked and drained)
2 tbsp olive oil
1 onion, sliced
2 cloves garlic, crushed
2 celery sticks, sliced
2 tbsp Pastiche’s Baharat Spice Blend
4oog canned crushed tomatoes
Salt to taste
Cilantro for garnish
- Heat the oil in a pan, and fry the onions and celery until soft, about 5 minutes.
- Add the Baharat and cook for a 1-2 until fragrant.
- Add the tomatoes and cook and cook for about 5 minutes.
- Add the beans and 200ml of water and cook on medium heat until the sauce thickens.
- Add salt to taste. Garnish with cilantro.
Who doesn’t like butter? And spiced butter? Even better!
You can use the spiced butter on fish or on a piece of steak. You can fry eggs with it, use it to make spiced delicious popcorn, or just spread it over delicious bread.
Baharat spiced butter will be great on Salmon, for example
4 tablespoons unsalted butter, softened
1/2 tablespoon Baharat or other spice blend
1/2 teaspoon salt (optional)
- Mix the blend with the softened butter until thoroughly combined.
- Refrigerate until you use it. Butter can be refrigerated for up to 5 days.
Roasted Cauliflower with Aromatic Roasting Rub
This recipe is just an example of how to use Pastiche blends to roast vegetables. You can substitute the Aromatic Roasting Rub for any other Pastiche blends, as well as use a different vegetable.
Here are some ideas for delicious combinations, but feel free to experiment:
Carrots with Harissa Spice Blend
Onions with Baharat Spice Blend
Sweet Potatoes with Tan-Tan Morrocan Spice Blend
Carrot, pumpkin, or squash with Ras El Hanout
Broccoli with Aromatic Roasting Rub or with Harissa Spice Blend
Baby Potatoes and Harissa Spice Blend
And the list goes on…
2 garlic cloves, finely grated
¼ cup olive oil
2 tbsp Aromatic Roasting Rub
1 whole cauliflower, flowers separated
1 lemon, thinly sliced (optional)
- Preheat oven to 450°. Whisk garlic, oil, and aromatic roasting rub in a small bowl.
- Toss cauliflower and lemon with spice mixture in a large roasting pan to coat; season with salt and pepper if you want an additional kick.
- Roast, tossing occasionally, until cauliflower is tender and lemons are caramelized, about 35–40 minutes.
Tan-Tan Moroccan Chicken Tajine
A suckling finger kind of dish, so so good!
You can garnish the dish with lemon and cilantro. Serve with couscous or white rice.
3 tsp Tan-Tan
1/2 tsp salt
1 1/2 lb chicken thighs
1 tbsp olive oil
1 yellow onion, halved and thinly sliced
1 large carrot, sliced
1/2 cup chicken broth
1 15-oz can unsalted chickpeas, drained and rinsed
1 can of canned unsalted diced tomatoes
4 dates, pitted and chopped
3 cloves garlic, minced
- Sprinkle the Tan-Tan Moroccan Spice Blend over the chicken thighs.
- In a large cooking pot heat the oil. Add chicken and cook, turning once, until browned, about 3 minutes per side. Transfer to a plate and set aside.
- Add onion and carrots and sauté for 5 minutes or until onion is soft.
- Stir in broth, and scrape up browned bits from bottom of pot.
- Add chicken back, chickpeas, diced tomatoes, dates, and garlic. Bring to a boil, set the heat to low and cover the pot. Cook for 40 minutes.
Carrot, Feta and Mint Health Salad with Harissa
Super easy, healthy and nourishing salad. Great as a meal or a side dish. A perfect combination of sweetness from the carrots, the saltiness of the feta and the heat from the Harissa.
3/4 pound carrots, peeled, and grated
3 tbsp olive oil
2 tsp Pastiche Harissa Spice Blend (you can add more or less to your taste)
3 tbsp lemon juice
2 tbsp flat leaf parsley, finely chopped
2 tbsp fresh mint, finely chopped
100 grams feta, crumbled
- Grate the carrots and pour over the lemon juice and Pastiche Harissa Blend.
- Add the herbs, mix everything together, and leave to infuse for an hour.
- Add the feta before serving.
Baked Chicken Legs with Lime, Harissa and Tan-Tan Spice Blends
This recipe uses the two spiciest of Pastiche’s blends, plus a poblano pepper. The result is delicious spiciness that awakens all the senses. However, you can also use the spices in smaller quantities if you think this is too spicy for you. It will still be great!
Also note that this recipe requires a little more work, but you won’t regret it.
6 bone-in skin-on chicken legs
1.5 tbsp Pastiche’s Tan-Tan Moroccan Spice Blend
1 ½ cup olive oil
6 potatoes, sliced
2 tbsp Pastiche’s Harissa Spice Blend
½ cup lemon juice
3 shallots, chopped
2 cloves garlic, chopped
1 poblano chile, chopped
2 limes, thinly sliced
½ cup cilantro, chopped
½ cup basil, chopped
4 cups chicken broth
- Rub the Tan-Tan on the chicken legs and set aside.
- Preheat the oven to 450F.
- Toss the potatoes with ½ cup of olive oil until they are covered in it, and place them in a large baking pan. Roast in the oven for 30-35 min, until they are golden. Remove from the oven.
- While the potatoes are roasting, heat ½ cup of olive oil in a large skillet and fry the chicken legs, 3 minutes on each side, until golden.|
- When the potatoes are out of the oven, place the chicken legs in the baking pan in one layer on top of the potatoes.
- Reduce the oven heat to 350F.
- Place the shallots, garlic, poblano chile, Harissa Spice Blend, cilantro and basil in a bowl. Add the lemon juice and olive oil and mix together.
- Rub the marinade over the chicken.
- Pour the chicken broth into the baking pan (make sure you don’t pour it directly on the chicken).
- Cover with aluminum foil and return the baking pan to the oven and cook for another hour, or until the chicken is thoroughly cooked.
- Remove the aluminum foil and bake for 5 more minutes.