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Posted by on in Recipes


1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained and rinsed
2 cups sweet potatoes, peeled and grated
1 cup GOYA® Organic Quinoa, cooked
1 tbsp. GOYA® Salsita Chipotle
1 tsp. GOYA® Ground Cumin
1 tsp. GOYA® Adobo Light All-Purpose Seasoning with Pepper, or to taste
2 tsp. GOYA® Minced Garlic
2 green onions, sliced
½ cup cilantro, chopped
2 large eggs
1 cup GOYA® Bread Crumbs Made with Sazonador Total


1. Preheat oven to 400 °F. Mash half of beans in large bowl; mix in remaining beans, sweet potatoes, quinoa, Salsita, cumin, Adobo, garlic, green onions, cilantro, eggs and bread crumbs.
2. Form mixture into patties about ¾” thick and place on lightly oiled baking sheet.
3. Bake until each patty is lightly golden brown on both sides, about 8-12 minutes per side. Serve over wilted greens.

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Posted by on in Recipes


  • 2 cans (15.5 oz) Ziyad brand Chick Peas
  • ¼ c Ziyad brand Tahini
  • 1 tsp salt
  • 1 garlic clove, chopped
  • ½ c lemon juice
  • ¼ c Sultan brand Extra Virgin Olive Oil


Drain chick peas. Add all ingredients to food processor and blend until smooth.

Serve in a shallow dish.

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Posted by on in Recipes


  • 1 box Ziyad Couscous
  • 3 tbsp Sultan Extra Virgin Olive Oil
  • Chicken or Beef Broth
  • 1 tsp. Ziyad Cumin Powder
  • Salt and Pepper to taste
  • 1 can (15.5 oz.) Ziyad Chick Peas
  • 2 tbsp. Tomato paste
  • 1 small onion, chopped
  • 4 carrots, sliced


Couscous (a thin grain often confused with Maftool, which is a larger pasta) is cooked in a special pot (a steamer) with an inside bottom-perforated pan placed in a larger pot.

Moisten couscous with water and oil for 15 minutes. Place in perforated pan above stew.

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Posted by on in Recipes


  • 2 small eggplants
  • a garlic clove, crushed
  • ¼ C ground almonds
  • ¼ C Ziyad tahini paste
  • Juice of ½ lemon
  • ½ t ground cumin
  • 2 T fresh mint leave
  • Sultan Brand Extra Virgin olive oil
  • Salt and ground black pepper
  • Fresh thyme sprigs, to garnish
  • Lebanese Flatbread
  • 6 Ziyad pita breads
  • 3 T chopped fresh thyme
  • 3 T poppy seeds


Char whole eggplant over flame or barbecue grill.

(Pierce outside to prevent explosing.) Or, peel and grill sliced eggplant skins in frying pan until slightly charred.

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Posted by on in Recipes


  • 2 – 15.5 oz cans Ziyad Cannellini beans
  • 3 tablespoons Sultan Brand Extra Virgin Olive oil
  • 2 cloves crushed Garlic
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 cup chicken or vegetable stock
  • 2 teaspoons Ziyad Brand lemon juice


Rinse and drain the beans and set aside.

Heat the olive oil in a saucepan and cook the garlic and rosemary for 1 minute, or until the garlic is softened.

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  • 4 tablespoons butter, Ziyad Pure Butter
  • 1 large Spanish onion diced
  • 1 small Italian green pepper,
  • 1-1/2 cups washed and drained cracked wheat/Ziyad Cracked Wheat #2
  • 3 medium tomatoes, peeled, seedless
  • 2 1/2 teaspoons ground red peppers
  • 2 1/2 cups chicken or beef stock or homemade stock
  • Salt and freshly ground black pepper
  • 2 tablespoons coarsely chopped parsley


Soak 1 bag of cracked wheat (course) in 1/8 cup water, 1/8 cup olive oil.

Allow to soak for 10 minutes. Simmer burgul in a frying pan using 1/4 stick of butter for 10 minutes, constantly stirring.

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  • 4 oz feta cheese
  • 6 oz gruyere cheese, grated
  • 2 eggs, lightly beaten
  • ¼ tsp white pepper
  • 15 sheets Ziyad brand Fillo Dough
  • ½ c Sultan brand Olive Oil
  • 4 oz butter, melted


Preheat oven to 350 degrees.

Place feta cheese in bowl and mash with a fork. Add gruyere, egg, and pepper. Combine thoroughly and set aside.

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  • 2 heaping Tablespoons of Ziyad Tahini
  • 1 heaping Tablespoon of Cocoa Powder
  • 1 Tablespoon of Maple Syrup


Vigorously blend all ingredients with a spoon in a bowl or cup. Mixture will change into a rich dark color. Ready to eat! Makes one serving.

Note – you may want to vary each ingredient a bit to get the taste you find best. You can also add a bit of soy or rice milk, to change the consistency if the original blend is too thick.

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Posted by on in Recipes


  • 1/2 pound dry soft wheat, Ziyad Shelled Wheat
  • 1 1/2 cups sugar
  • 6 eggs
  • 1 tsp vanilla
  • 1/2 tsp orange extract
  • 1/2 cup milk
  • 1 lb ricotta cheese


General Instructions on preparing the 1/2 lb dry soft wheat (cover with water and boil 15 minutes.)

Let soak 24 hours.

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  • 4 cups iced tea (homemade or syrup)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon of sweetener
  • 1/4 cup Ziyad Brand Pomegranate (juice)
  • Ice, for serving Sultan Pomegranate Syrup


Mix the iced tea, pomegranate juice and lemon juice in a gallow server.

Add ice.

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Posted by on in Recipes


  • 4 egg yolks
  • ½ cup sugar
  • 1¼ cups milk
  • 1¼ cups heavy cream
  • 1 tablespoon rose water
  • 6 ounces rose-flavored Turkish


Combine all ingredients in a large saucepan and place over medium heat.

Stirring occasionally, bring the mixture to 170 degrees F.

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Posted by on in Recipes


  • 6 T butter
  • 1 onion, chopped
  • 1 lb chicken, chopped
  • ¼ c Ziyad brand Dry Apricots, chopped fine
  • ¼ c Ziyad brand Blanched Almond Halves, chopped
  • 1 tsp Ziyad brand Cinnamon Powder
  • ½ tsp Ziyad brand Allspice Ground
  • ¼ c Dana brand Plain Yogurt, strained
  • 1 T fresh rosemary, chopped
  • 2 T fresh parsley, chopped
  • 6 large sheets Ziyad brand Fillo Dough


Combine all ingredients except almonds and fillo dough in large saucepan. Bring to boil, continuously stirring until sugar dissolves. Reduce heat to medium-low, simmer until thick. Remove from heat. Add almonds and chill for 3 hours.

Brush large baking sheet with butter. Unroll pastry. Cover with plastic wrap and a damp kitchen towel.

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Posted by on in Recipes


  • 1 cup sliced ripe banana
  • Orange juice
  • 3 tablespoons fresh lime juice
  • 1 1/2 cups 2% low-fat milk
  • 1 (16-ounce) carton vanilla low-fat yogurt
  • 1/2 cup mango pulp (fresh or frozen)
  • 1 cup crushed ice
  • 3 table spoons Ziyad Sugar Free Syrup


Combine banana, peeled mango, orange juice and lime in a blender, mixing until smooth.

Combine mixture and remaining ingredients in a large bowl and stir well.

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Posted by on in Recipes


  • 2 cups milk
  • 2 ½ oz granulated sugar
  • 2 tablespoons corn flour
  • 2 tablespoons ground rice
  • 2 ½ oz ground blanched almonds
  • 1 teaspoon Ziyad Brand rosewater
  • 2 tablespoons Ziyad Brand honey


Place the milk and sugar in a saucepan and heat over medium heat, stirring until the sugar has dissolved.

Combine the corn flour and ground rice with ¼ cup water and mix to a paste.

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Posted by on in Recipes


  • 2 – 8 oz jars Ziyad brand Grape Leaves
  • 4 lbs leg of lamb, diced into small pieces
  • 4 lbs lamb chunks
  • 1 can diced tomatoes
  • 2 c Chef’s Premium Par Boiled Rice
  • ½ c Sultan brand Extra Virgin Olive Oil
  • 1 onion, diced
  • ½ c lemon juice
  • Salt to taste


Rinse grape leaves in cold water. Remove remaining “stems” from leaves. Place leaves in colander to drain while preparing the filling. Combine leg of lamb and rice. Drain the juice from the diced tomatoes into the lamb and rice mixture. DO NOT add diced tomatoes. Add ½ of the olive oil and onion. Mix well.

Place the lamb chunks in the bottom of a saucepan so it completely covers the bottom of the pot. Cover the lamb chunks with water and ¼ cup lemon juice until just above the level of meat. Add diced tomatoes and remaining onion. Boil over low heat.

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Posted by on in Recipes


  • 1 can Ziyad Brand White Kidney beans
  • 1 lb. cubed lean beef meat or lamb
  • 1 tbsp Sultan Gold Extra Virgin Olive Oil
  • 1 large onion finely chopped
  • 5 cups warm water
  • Salt and pepper to taste
  • 1/4 tsp Ziyad Cinnamon Powder
  • 1/4 tsp Ziyad All Spice
  • 1 tbsp tomato paste
  • 1 tomato (diced)
  • Optional Ingredients, to taste
  • 3 large carrots (optional)
  • Mushrooms (12 whole,sliced thin) Optional
  • 1/4 Cup of Red Cooking Wine (Optional)
  • 1 dozen Mushrooms, slice into large portions
  • 1 can of Beans (red, black beans or garbanzo beans)
  • 1/2 cup red wine (optional)


In a large skillet, heat 1 Tbsp olive oil over medium-high heat.

Stir-fry the beef cubes in two batches, 1 to 2 minutes each, or until the outside is no longer pink.

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Posted by on in Recipes


  • 2 cups of all purpose flour
  • 1 cup milk
  • 1/4 cup of flour for kneading purposes
  • 1 lb. coarsely ground beef or lamb.
  • 2 cups finely chopped onions
  • 3 tablespoons of Ziyad Brand Pure Butter Ghee
  • ¼ cup Ziyad Brand Pine Nuts
  • 1/2 tablespoon of allspice
  • 1/2 teaspoon cinnamon)
  • ¼ cup finely chopped parsley
  • 2 packages of Ziyad Jameed (each one 500 gram)
  • 2 cups of ziyad brand yogurt Dana Plain Yogurt
  • 2 cups of water
  • 2 cloves garlic (mashed)
  • 2 teaspoons ground coriander
  • 4 tablespoons sultan extra virgin olive oil


Sift flour and salt into a mixing bowl, add milk ¼ cup at a time and knead mixture into dough. Wetting your hands with water will help knead the dough without it sticking to your hands.

Once you have combined all ingredients to form a ball of dough, place dough back in bowl and place bowl in the refrigerator for 30 minutes.

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Posted by on in Recipes


  • 1/3 cup bulghur wheat/Ziyad Cracked Wheat #2 (Medium)
  • 2/3 cup dry white vermouth
  • 4 tablespoons Sultan Extra Virgin Olive Oil
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 1 cup pine nuts, chopped
  • 1 teaspoon celery seeds
  • 4 poussins
  • 3 red onions, quartered
  • 4 baby eggplant, halved
  • 4 patty pan squashes
  • 12 baby carrots
  • 3 tablespoons corn
  • salt and ground pepper


De-glaze with the Noilly Prat and vinegar and cook until evaporated, then stir in the stock.

Simmer uncovered for 15 minutes until reduced by half, then whiz to a smooth sauce in a food processor. Set aside until ready to serve, or chill if made the day before. Prepare the poussins. Untruss if necessary and place in a roasting pan.

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Posted by on in Recipes


  • Use Ziyad Brothers Falafel Mix or make it using these ingredients.
  • 1 c Ziyad Falafel mix, or
  • 8 oz (225g) Ziyad Chick Peas
  • 1 onion, very finely chopped
  • 1 garlic clove, crushed
  • 2 slices of white bread, soaked in a little water
  • 1/4 tsp. cayenne
  • 1 tsp. coriander, ground
  • 1 tsp. cumin, ground
  • 2 tbsp parsley, finely chopped
  • salt, to taste
  • Sultan Olive Oil for frying
  • ¾ cup of warm water
  • 2 tbls corn oil
  • 1 onion diced
  • 1 can chopped Tomatoes (28oz)
  • ½ Tsp Salt
  • 1 oz. pkt. of your favorite chilis
  • 1-15.5oz can of Ziyad chick peas
  • 1 Tsp of hot sauce (optional)


(This recipe describes making the falafel fro scratch, but you can also use a pre-made Falafel Mix from Ziyad Brothers.)

Soak the chick peas overnight.

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Posted by on in Recipes


  • 3 ½ oz lean ground lamb
  • ½ teaspoon Ziyad Brand ground allspice
  • ½ teaspoon Ziyad Brand ground cinnamon
  • 1/3 cup beef stock
  • 2 tablespoon Ziyad Brand pine nuts
  • Oil, for deep-frying
  • 1 1/3 cups Ziyad Brand Burghul Wheat #1 (Fine Grade)
  • 5 oz lean ground lamb
  • 1 onion, grated
  • 2 tablespoons plain flour
  • 1 teaspoon Ziyad Brand ground allspice
  • 2 teaspoons Sultan Brand Extra Virgin olive oil
  • 1 small onion, finely chopped


Cover the burghul with boiling water and leave for 5 minutes. Drain in a colander, pressing well to remove the water.

Spread on paper towels to absorb any moisture. Process the burghul, lamb, onion, flour, and allspice until a fine paste forms.

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