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!
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.
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.
Then add the beans and 200ml of water and cook on medium heat until the sauce thickens.
Add salt to taste. Garnish with cilantro.
You can serve it with bread or rice, or just on its own.
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)
Just 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 succeling finger kind of dish, so so good!
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
1. Sprinkle the Tan-Tan Morrocan 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.
2. 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.
Serve with couscous or white rice.
You can garnish the dish with lemon and cilantro.
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 eating.
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 to the baking pan (make sure you don’t pour it directly on the chicken). Cover with aluminum foil. 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.