Villa Jerrada Shawarma 50g Chicken over Rice Middle Eastern Spice Blend Levantine Method Syrian Family Recipe

Why We Love It My family loves the Halal Chicken Over Rice with extra white sauce. As New Yorkers, we have tried many and plenty over the past 2 decades!  When I started my blog Hopscotchmom.com, I included a few shortcut variations of the recipe on my take of Halal Chicken Over Rice. I’m thrilled to finally say, my years of testing so many versions of Shawarma Spice Blends have ended- all of the many versions I tried before had good spices, but I found I had to practically add the whole small jar with those. Now, I found my go to Shawarma Spice Blend with Jilla Verada! No more scavenging for the 5 plus difference spices around my pantry on a busy school or work night to have to make this- I can just use this and just a few shakes season the meat perfectly- it would work just as deliciously on air fried cauliflower too- and i don’t have to use the whole jar to get flavor! Feel free to email me for my version of homemade white sauce :)  About this product Shawarma means to turn, a Levantine method of marinating and cooking grilled meats throughout the middle east. Our recipe is based a Syrian family recipe which is hand blended in small batches to bring out the warm, aromatic and bright flavor of this popular mix. Recommended for: Use on grilled meats, with roasted chickpeas or cauliflower, mixed in with yogurt as a sauce accompaniment, or simply sprinkle over popcorn. Details • Made in United States • Ingredients: Paprika, onion powder, nutmeg, cumin, bay leaf, cardamom, garlic powder, ginger, coriander, cayenne, cinnamon, all spice, cloves, turmeric, sumac, black and white pepper About Villa Jerada There’s a tuna sandwich I ate constantly growing up in Casablanca, Morocco. After soccer and surfing. At the market. As a celebratory meal after scoring a new pair of Jordans. Known as Thon Ohror, it’s tuna mixed with mayo and harissa, then spread on a baguette with hard-boiled eggs, olives, sliced tomatoes, red onion, potatoes, cornichons, and parsley. Those who know it live for it. A bite brings a smile to their face, a reminder of warm, sunny Moroccan days. Those experiences are exactly what I want to capture with Villa Jerada: a nod to the past with our feet firmly in the present. Our spreads, sauces, and spices honor the traditions woven through centuries of Moroccan and Levantine cooking, while introducing even the most modern cooks to the flavors I grew up with. We use recipes that have been passed down from generation to generation. So while our products would make any Moroccan grandmother proud, including my own, they also feel just as at home on today’s ever-changing, ever-evolving tables. Villa Jerada’s offerings, made from the highest quality, most painstakingly sustainable ingredients are my love letter to the flavors of the Levantine region, a place in the world that is so much richer and more beautiful than many in the west know. Read my letters in the form of harissa, Morocco’s signature condiment, bright chermoula, rich and luscious tahini, indispensable dukkah, and a ras el hanout that will warm your heart and turn a tough day around.