I always have enjoyed cooking food from other cultures. I get bored easily when I make the same recipe over and over, so I like to experiment and try new things. When I am looking for a new recipe I tend to go gravitate towards Asian foods, but there are many other cuisines to try out also. So when I got the chance to review a spice mix from DedeMed’s Mediterranean Foods I decided it was a great chance to try something new and different.
I decided to review the Seven Spice blend. This is used in a large number of Mediterranean dishes. It encompasses 7 different spices including cardamon, allspice and nutmeg. When I smelled the jar the predominate smell was cardamon. DedeMed has a nice selection of recipes on their website. I wish they also included a links with which recipes use which spice blend, since I had a hard time figuring out which recipes used Seven Spice as opposed to some of their other spice blends. I ended up making a modified of a Lebanese Beef Stew with Spinach.
The dish was very good, and my 11 year old son especially enjoyed it and asked for seconds, which isn’t that common when the dish involves a lot of spinach. I mixed the rice in for the last 10 minutes since I had left over cooked rice from another meal, but you could leave that step out and just make rice to serve the stew over. DedeMed has offered to giveaway a jar of Seven Spice to one of my readers, and the giveaway is after the recipe.
- 2 Tablespoon oil
- 1 lb. beef, cubed
- 1 onion, chopped
- 1/4 teaspoon Seven Spice
- 3 cloves garlic, minced
- 1 Tablespoon ground coriander
- 4 cup fresh spinach
- 1/2 cup fresh coriander leaves
- 2 Tablespoon lemon juice
- 1 cup water
- salt and pepper to taste
- 1 1/2 cup cooked rice
- Heat the oil in a pan and fry the onions in for 5 minutes.
- Add the meat, the Seven Spice, salt and pepper, and cook until the meat is browned.
- Add garlic and ground coriander and cook for 1 minute.
- Add spinach and the fresh coriander leaves, water and lemon juice. Cover and cook on low heat for 20 minutes.
- Add cold cooked rice and cook for 10 more minutes to heat the rice.
Nutrition facts are estimates.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 452 Saturated Fat: 9g Cholesterol: 80mg Sodium: 108mg Carbohydrates: 22g Fiber: 1g Sugar: 1g Protein: 22g