This buckwheat porridge is cooked with Maramiyeh (Sage) which is a medicinal herb known for supporting the nervous system and healthy digestion. It’s light, easy on the stomach, and excellent to prepare the body for the day. You can add more sweetness to this with honey if you like, but I really think it  -it’s one of those things that is meant to be a light and medicinal meal.

PREPARATION TIME: 5 minutes
COOKING TIME: 10 minutes
SERVES: 1 (this is a single serving, just multiply the recipe if making for yourself and others.) 

Ingredients

• 1/4 cup buckwheat groats 
• 3/4 cup strong brewed sage tea (plus a little extra, if you are finding that the groats absorbed too much liquid) 
• ~6 dried sun-dried figs, chopped 
• A pinch of salt 

Optional ingredients: 

• 1 tablespoon Flaxseed Meal (High in omega-3 alpha-linolenic acid, flaxseed supports heart and brain health.) 
• 1 tablespoon Hemp Hearts (Complete protein source containing all essential amino acids.) 
• ½ tablespoon Ghee (Anti-inflammatory properties, contains fat-soluble vitamins, suitable for lactose sensitivity) 
• ½ teaspoon cinnamon (antioxidant, anti inflammatory, antimicrobial, supports digestion) 

Note: These truly are optional. I like to have these in my pantry already, so it is easy for me to add them in. If you’d like to top with more nuts for crunch, go for it!

Instructions

1. Brew sage tea by steeping sage leaves in hot water for at least 5-10 minutes to create a strong infusion.
2. In a small saucepan add 3/4 cup sage tea and bring to a gentle simmer , then add buckwheat groats, a pinch of salt.
3. Cook for 10-12 minutes, stirring occasionall y, until buckwheat is tender and has absorbed most of the liquid. If the porridge becomes too thick, add a small amount of additional sage tea or water to achieve desired consistency . Immediately remove from heat.
4. If adding optional ingredients, stir in flaxseed meal, hemp hearts, ghee, and cinnamon.
5. Stir in the chopped Ziba sun-dried figs while the porridge is still hot. This allows the figs to warm and slightly soften.
6. Enjoy right away , while warm, as the porridge will steam out and the texture will change if left out without eating. 

PREPARATION TIME: 15 minutes + 10 minutes for toppings
COOKING TIME: 45-60 minutes, depending on baking vessel.
SERVES: 8 

Ingredients

• 1 ½ cups AP flour 
• 2 teaspoons baking powder 
• ½ teaspoon sea salt 
• ⅛ teaspoon ground cardamom (optional!) 
• ⅔ cup Greek yogurt & ⅓ cup labneh (OR 1 cup Greek yogurt) 
• 1 cup sugar (if you prefer a less sweet cake, use ¾ cup)
• 3 eggs 
• 2-3 teaspoons grated orange zest 
• ½ cup melted butter, avocado oil, or algae oil 
• ¾ cup toasted sweet apricot kernels, finely chopped (for topping) 

For the syrup: 

• ⅓ cup fresh orange juice 
• ¾ cup sugar 
• ¾ cup water 
• 2 teaspoons orange blossom water 

Instructions

1. Preheat your oven to 400°F (200°C). Thoroughly coat your chosen vessel—I recommend either a 10-inch tube pan or a 9×5-inch loaf pan—with a layer of butter or oil, or line with parchment paper (my preference for ease). 
2. Combine the dry elements by sifting the flour, baking powder, salt, and cardamom in a bowl. 
3. Whisk together the wet ingredients in a separate bowl – yogurt/labneh, sugar, eggs, and orange zest – until smooth. 
4. Slowly whisk the wet ingredients into the dry ingredients until combined. 
5. Add the oil, and gently fold it all together. 
6. Pour the batter into your pan. For the tube pan, bake for 45-60 minutes; for the loaf, 40-50 minutes. Test for doneness with a skewer—it should come out clean when the cake is perfectly baked, and be golden on top. 
7. While baking, get started on the syrup: Combine orange juice, water and sugar in a small saucepan over a medium heat. Stir until the sugar fully dissolves and the mixture becomes slightly syrupy, then remove from heat and add the orange blossom water. 
8. Prepare the Apricot Kernels: place your apricot kernels on a pan on medium-high heat and dry toast by tossing them every few seconds. After about 4 minutes, take them off and chop finely or use the pulse setting on a food processor. (you can skip toasting, since Ziba roasts these kernels, but I love the way the aroma comes out when chopping after freshly toasting them). 
9. After taking the cake out, allow to rest for a few minutes, then plate on your serving platter and prick the top all over with a skewer, creating little holes for syrup to enter. Drizzle the syrup over the warm cake, filling the holes (you might have a little extra). 
10. Crown your masterpiece with the toasted apricot kernels, allowing them to nestle into the syrup-soaked top and cover the poked holes. 
11. Enjoy! Store in an airtight container for up to 3 days (if it lasts that long). 

Notes: 

• I have baked this cake in many different vessels, doubled the recipe, done it in shallow pans, round pans… it really works in everything. Just start checking it around 45 minutes.
• The outside of this cake browns a bit, don’t worry, that’s how it’s supposed to look. 
• This recipe is incredibly forgiving with measurements- I have been rough and rushed when measuring the yogurt and flour and it works every time. 
• This recipe calls for 3/4 cup of apricot kernels, but by all means, use more, they really make this cake and you want some in every bite. 
• You can try this with Ziba’s beautiful pistachios as a topping too – would be delicious!  

Ingredients

• 2 large leeks, ends trimmed
• Fine sea salt to season 
• Freshly cracked black pepper 
• Zest of two lemons, juice of half of one 
• Extra virgin olive oil
• ⅓ cup Ziba Shakhurbai almonds 
• ½ teaspoon dried herbes de provence 
• ½ cup fresh, creamy cheese such as ricotta, chevre, or fromage frais 
• A pinch of red pepper flakes 

Instructions

1. Preheat your oven to 350°F /175°C. 

2. Cut the leeks into 3 inch long pieces, then cut them longways down their equator, being careful to keep their shape intact. Submerge the leeks in a bowl of water and gently agitate the layers to release any hidden dirt. The residual moisture on the leeks will be your friend in the roasting process, so please don’t bother to dry them. 

3. Place the leeks cut side up in a small roasting tray, and make sure they’re cozied up to each other like sardines in a can. The close proximity will help them to steam as they brown. Season the leeks with a generous pinch of salt and lots of freshly cracked black pepper, nestle in a few strips of lemon zest, and douse the lot in olive oil – about 2 tablespoons. 

4. Roast the leeks until they are soft and golden with caramelized edges. Squeeze over the juice of half a lemon. 

5. While the leeks are roasting, roughly chop your almonds. In a small mixing bowl, add the chopped almonds, herbes de provence, zest of one lemon, and a tablespoon of olive oil. Mix to combine. 

6. To serve, smear the fresh cheese of your choice on a serving plate, spreading it out to cover ¾ of the plate’s surface area. Plate the roasted leeks on top of the cheese, then scatter over the seasoned almonds. Finish with a pinch of red pepper flakes. 

Ingredients

• 2 cloves of garlic, grated on a Microplane 
• Juice of one lemon, about 2 tablespoons 
• ½ cup of full fat yogurt 
• 3 tablespoons of water, or more as needed 
• Fine sea salt to season 
• 1 teaspoon fresh thyme leaves 
• ½ teaspoon dried sumac 
• ¼ cup extra virgin olive oil 
• 5 ounces (one standard bag) of lettuce 
• 1-2 large carrots, shaved lengthways on a mandoline 
• ⅓ cup Ziba Baby Pistachio Kernels, roughly chopped 

Instructions

1. In a medium mixing bowl, add the grated garlic and submerge it in the lemon juice. Set aside to macerate for at least 5 minutes. Whisk in the yogurt and 3 tablespoons of water. The texture should be pourable, if it’s too thick add another tablespoon or two of water. Season with a generous pinch of salt, fresh thyme, and sumac. Pour in the olive oil and whisk to emulsify. Taste for seasoning by dunking a leaf of lettuce in the dressing, and thin it out with another splash of water if the texture feels cloying. 

2. In a large serving bowl, add the lettuce, shaved carrots, and ¾ of the chopped pistachios. Start by pouring over half of the dressing – you can always add more, but can’t solve an overdressed salad unless you have more lettuce on hand. Dress the salad with your hands until each leaf is slicked, adding more dressing if necessary. Scatter over the remaining pistachios. Serve immediately. 

Serves 4, but scales easily.

Ingredients

¼ cup Ziba toasted Shakhurbai almonds, roughly chopped 
¼ cup Ziba sun-dried figs, roughly chopped 
¼ cup Ziba dried white mulberries 
1 teaspoon ground cinnamon 
¼ teaspoon ground cardamom 
1 tablespoon maple syrup
4 medium-large baking apples 
¼ cup salted butter, softened 
¼ cup maple sugar 
6 cardamom pods, gently crushed
4 cloves 
1 small cinnamon stick 
1 inch-long nub of ginger, sliced 
1 bay leaf 
1½ cups hard cider
2 teaspoons apple cider vinegar 
Whipped cream to serve

Instructions

In a small mixing bowl, combine the chopped Shakhurbai almonds, sun-dried figs, dried white mulberries, ground cinnamon, ground cardamom and maple syrup. Mix with a spoon to coat, then set aside as you prepare the apples. 

Lay each apple on its side and cut off the top quarter of each, reserving it for later use. Using a sharp paring knife or a teaspoon with a pointy tip, carefully scoop out each apples core—leaving a little crater that can comfortably fit a heaping tablespoons worth of filling. Take care not to carve too close to the apple’s edge, or the filling will collapse out as the apple bakes. 

Stuff each emptied cavity with a heaping tablespoon of the spiced fruit and nut mixture. Top each apple with its reserved lid. Being careful not to let the filling spill, thoroughly rub each apple in the softened butter. Place the maple sugar in a small, wide-rimmed bowl and roll the butter rubbed apples in it to coat. Use your fingers to fill in any sugar-lacking crevices, you want each apple to be fully adorned with sweetness. 

Place the apples in a small oven-safe rimmed frying pan or a baking dish. Nestle in the aromatics, and pour in the cider. Bake the apples, basting occasionally, for about 75 minutes – or until they’re blistered on top and quite soft when pierced with a knife. 

Remove the apples from the pan, and place the pan over medium-low heat on the stove. Spike the pan juices with the apple cider vinegar and reduce until it reaches the consistency of a pourable caramel. Strain out the aromatics. 

Serve the apples warm, drizzled in caramel, with a generous spoonful of whipped cream.  

Recipe inspired by Clare de Boer of The Best Bit. 

Yield: 4, 1 cup (8oz) servings 

Ingredients

1/2 cup (113g) cold heavy whipping cream
1/2 cup (113g) mascarpone cheese
1 tbsp powdered sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
Pinch of salt 

For the Trifle

1 package of lady fingers
1/4 cup orange juice
1/4 tsp orange liquer (optional)
Ziba Foods Fig Jam recipe
1/4 cup Baby Pistachio Kernels, chopped
2 tbsp Gurbandi Almonds, chopped
2 tbsp Apricot Kernels, chopped

Directions

Make the Spiced Mascarpone Cream

1. In a medium size mixing bowl, combine all of the Spiced Mascarpone Cream ingredients. Using a hand mixer, stand mixer with the whisk attachment, or by hand, whisk the ingredients until soft peaks form, about 1-2 minutes.
2. Refrigerate until ready to use.

Assemble the trifle

1. In a 1 cup (8oz) dessert glass, slice or coarsely crumble the ladyfingers at the bottom, then pour 1 tbsp of orange juice on top. Spread 1 tbsp of fig jam on top of the ladyfingers, creating an even layer. Next, spread about 3 tbps of spiced mascarpone cream over the fig jam, thensprinkle the chopped nuts over the cream.
2. Repeat the layering process until the dessert glass is full. Place in the refrigerator for at least 1 hour to allow the flavors to combine.
3. When ready to serve, top with a sprinkle of chopped nuts and optional fresh fig slice, lady finger half, or orange segments.

Fig and Nut Trifle can be stored, well covered, in the refrigerator for up to 2 days. 

Ingredients

1 cup raw almonds
½ cup unsalted butter 
¾ cup coconut sugar 
¼ cup honey
¼ all purpose flour
¼ teaspoon sea salt 
¼ teaspoon ground cardamom 
⅓ cup chopped dried figs 
⅓ cup chopped Kishmish raisins 
1 cup dark chocolate chips, optional 

Instructions

Preheat the oven to 350°F. Line a sheet tray with parchment paper. 

Pulse the almonds in a food processor until they’re thoroughly chopped but not pulverized. 

In a saucepan set to medium-high heat, combine the butter, coconut sugar and honey. Stir until the sugar has fully dissolved, and allow the mixture to come to the gentlest boil. Remove the pan from the heat, and sift in the flour, salt, and cardamom. Whisk thoroughly to combine, making sure no lumps of flour remain. Using a rubber spatula, fold in the chopped almonds, dried figs and raisins. 

Grease the parchment paper with a bit of butter or cooking spray. 

Place teaspoon sized balls of the cookie dough on the prepared sheet tray, making sure to leave a generous amount of space between them. One sheet tray can comfortably fit 8 cookies. 

Bake for 10 minutes, until deeply golden and caramelized around the edges. Keep a watchful eye around the 9 minute mark, as every oven is different and these cookies will burn in a blink. Remove the sheet tray from the oven. The cookies tend to spread a bit haphazardly during baking; you can neaten them into more proper circles by nudging the edges with a rubber spatula or the back of a spoon – just be sure to act fast, as they are the most malleable straight out of the oven. Slide the parchment paper onto the counter to allow the cookies to cool. 

Repeat with the remaining cookies. 

If you plan to adorn your florentines with chocolate, set up a makeshift double boiler by bringing a small pot of water to a simmer. Place a heatproof bowl on top of the pot, and make sure that the bottom doesn’t touch the water. Add the chocolate to the bowl, and gently stir until it’s melted. Place the cooled cookies upside down on a wire rack set over a sheet tray. Add a small dollop of melted chocolate to the bottom of each cookie, and use the back of a spoon to evenly distribute it. Set aside to cool until the chocolate is set. 

I find that these cookies keep best in the fridge, as any level of humidity can tamper with the integrity of their crunch. They’ll keep for a couple of weeks in the fridge, though I guarantee they’ll never make it that long. 

Ingredients

For pistachio & almond crackers 

⅔ cup Ziba pistachios
⅓ cup Ziba Shakurbai almonds 
¾ cup oats 
1 tablespoon chia 
2 tbsp psyllium husk 
¾ tsp sea salt 
1 tablespoon blue poppy seeds 
1 teaspoon fennel seeds
½ teaspoon Aleppo pepper
1½ tablespoon olive oil 
1 teaspoon maple syrup 
¾ cup water

For roasted honeynut squash & tahini dip 

1 cup roasted honeynut squash puree, from approximately 2 small honeynut squashes
3 cloves of garlic 
3 tablespoons lemon juice 
1 tablespoon plus a teaspoon sherry vinegar 
½ cup tahini 
½ cup filtered water
2 teaspoons sea salt 
1 teaspoon ground cumin
1 teaspoon Aeppo pepper
2 tablespoons kishmish raisins 
¼ cup crumbled feta, optional 
Dill, olive oil and flaky salt, for garnish 

Instructions

For pistachio & almond crackers 

To make the crackers, first blitz the almonds and pistachios until their biggest pieces resemble the size of a sunflower seed. Since the almonds are a bit larger than the pistachios, I like to pulse the almonds alone until they’re the size of the pistachios, then I add the pistachios and keep pulsing. 

Combine the oats, chia, psyllium husk, sea salt, poppy seeds, and fennel seeds in a large mixing bowl. Add the pulsed nuts and mix to combine. 

In a measuring cup, combine the water, olive oil, and maple syrup. Pour the wet ingredients into the dry and use your hands to mix everything well. Cover the bowl with cling wrap and set aside to hydrate for 30 minutes. This step is essential, as it allows the psyllium husk time to soak up all of the moisture, which in turn acts as the binding agent for the crackers. 

Turn the cracker dough out onto a piece of parchment paper, then sandwich it in between another piece of parchment paper. Using a rolling pin, gently roll the dough into a thin sheet. Remove the top piece of parchment paper, then use your fingers to seam any cracks along the perimeter of the dough. These crackers are not particularly precious, so don’t stress over any minor imperfections. 

Transfer the rolled out dough to a sheet tray, and cover with cling wrap or a clean tea towel. Set aside to hydrate for another hour and a half. 

Preheat your oven to 350°F. 

Bake for 20 minutes, then as gracefully as you can flip the whole cracker to roast for another 10 minutes on the other side. Don’t fret if the cracker breaks a bit. The cracker is done baking when it’s deeply golden on the surface and looks crispy along the edges. Remove from the oven and set aside to cool. When cool, break into big, dippable pieces. 

For roasted honeynut squash & tahini dip

As the cracker is baking, start making the honeynut squash dip. Place your squash on a sheet tray and roast until they feel soft to the touch, about 20-25 minutes. Set them aside to cool, then peel off the skin and measure out a cup of the soft, roasted flesh.

Microplane the garlic into the bowl of a food processor. Cover it in the lemon juice and one teaspoon of sherry vinegar and set aside to macerate for 5 minutes. This time allows the pungency of the raw garlic to mellow. Add the tahini and mix on a low speed until everything comes together. The tahini will seize up at first but will relax into a luscious sauce once you’ve added the water. With the food processor running, slowly stream in the water. Add the squash puree, salt, cumin, and Aleppo pepper and mix until smooth. At this point, the consistency should be luscious and spoonable. Taste the dip for seasoning, does it need a touch more acid? More salt? More heat? Adjust to your palate’s content. 

This dip is delicious served just as is, drizzled with a touch of olive oil and a pinch of flaky salt. If you have the time and desire to go above and beyond, top it with a crumble of feta, some fresh dill, and some vinegar-soaked kishmish raisins. For the raisins, soak them in a tablespoon of sherry vinegar for 10 minutes and then strain off the vinegar. To serve, make a well in the squash dip and nestle in all of the toppings. Drizzle with a little olive oil and flaky salt and serve with the pistachio & almond crackers. 

Kitchari gets even cozier with tender fall squash, while coconut milk complements the warming spice blend of clove and cardamom. ZIBA kishmish raisins and heirloom Gurbandi almonds add a layer of texture and a hint of sweetness. 

Recipe by Aisha Joshi

Ingredients

1 packet of Paro Kitchari
1/4 cup of chopped Ziba Gurbandi almonds
2 tbsp of Ziba Kishmish raisins
1/4 cup of coconut milk 
1 cup of torn kale leaves
2 cups of chopped fall squash (acorn, honey nut, kabocha) 
2 tbsp of olive oil, divided

Directions

1. Preheat oven to 400°F (200°C). Toss fall squash with 1 tbsp of olive oil. Roast for 20 minutes or until tender.
2. Heat 1 tbsp of olive oil over medium heat. Add chopped Gurbandi almonds and toast until golden and fragrant (but not burnt), about 3 minutes. Remove almonds and add raisins. Caramelize until they are golden—this will happen quickly, about 1 minute. 
3. Bring 3 cups of water to a boil in a small pot and add Paro kitchari. Simmer for 20 minutes.
4. Add coconut milk and roasted squash. Stir until coconut milk is reduced. Add half of reserved raisins and almonds. Add kale and stir until wilted.
5. Serve into bowls and garnish with remaining Gurbandi almonds and kishmish raisins. 

Figroni

Ingredients

Equal parts:
Gin
Sweet vermouth (we like Carpano Antica Formula for this recipe)
Campari
1/4 cup of ZIBA sun-dried figs for every cup of gin

How-To

Infuse gin with ZIBA sun-dried figs for at least a week, preferably a month.*
Strain the gin and combine with all of the liquid ingredients.
Serve in an old-fashioned glass on ice, with a sun-dried fig to garnish (optional).
*For a Figroni Sbagliato (lower ABV), infuse the figs in vermouth, and substitute gin with prosecco

Mulberry Bramble

Ingredients

1 part gin
1/4 cup of ZIBA dried white mulberries for every cup of gin
1 part crème de mure (or cassis / Chambord sub) 
1 part lemon juice
2 parts tonic water

How-To