Recipe adapted for kosher cooking from Bon Appetit. Serves 4. Ingredients: 1lb Grow and Behold Ground Lamb 2 garlic cloves, minced ¼ cup tomato paste ¾ teaspoon ground cinnamon ¾ teaspoon ground cumin ¾ teaspoon smoked paprika All-purpose flour (for dusting) 8oz prepared pizza dough, cut in half and brought down to room temperature 2 tablespoons olive…
Refreshing mint meets spicy Aleppo pepper meets our pastured chicken thighs in these Middle-Eastern inspired kabobs
This warmly-spiced and creamy Iraqi soup makes for great comfort food on a cold day.
This shwarma-spiced lamb is a great way to cook our bone-in lamb shoulder. Braised in a blend of sweet and savory spices for several hours, the lamb turns fall-off-the-bone tender!
This chicken shwarma recipe uses our pastured chicken thighs and comes together right in the oven–no rotisserie required!
This simple dish can be prepared ahead of time and reheated, making it a welcome addition to your gathering.
This recipe features tender vegetables, caramelized citrus fruit, and a gorgeously browned bird scented with thyme.
This flavorful lamb soup is hearty, filling, and super simple to put together!
A sweet flavorful meatball recipe from Claudia Roden, with apricots, cloves and raisins, that can be made with lamb or beef.
This is a Tunisian casserole made with mashed potatoes, eggs and ground beef or lamb.
Pastilla is a rich phyllo-dough pie, once filled with pigeon, but today generally features chicken. This recipe is from the Encyclopedia of Jewish Food by Gil Marks, an amazing trove of culinary delights! This recipe is traditionally served on Sukkot in Morocco because it’s easy to serve out in the Sukkah. Makes 8 to 10…
A delicious thick lemony sauce, with a sprinkle of slivered almonds, makes a stunning and delicious meal.
A grown-up take on burger patties, with cumin and garlic, in a fun new shape!