Ingredient

Allspice Recipes

7 recipes with allspice for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

7 recipes

Rice and Beans with rice, red kidney beans and coconut milk — Jamaica recipe

🇯🇲JamaicaMedium

Cereal and Pasta Dishes

Rice and Beans

Long-grain rice cooked together with red beans, coconut milk, thyme, garlic, and allspice in one pot. The Jamaican version — called rice and peas — uses coconut milk and whole Scotch bonnet pepper for fragrance without full heat. The same combination feeds most of the Caribbean and Latin America under different names. Whatever you call it, it is one of the most complete meals you can make from a pantry.

35 min420 kcal4 serves

🌿Vegetarian🌱Vegan🌶️Spicy

Kofta Kebab Skewers with ground lamb, onion and parsley — Lebanon recipe

🇱🇧LebanonMedium

Meat Dishes

Kofta Kebab Skewers

Kofta kebab is a Lebanese dish of seasoned ground lamb — mixed with grated onion, parsley, and warm spices, then pressed onto flat metal skewers. It belongs to the ground-meat branch of the wider kebab family found from Morocco to Central Asia, distinct from shish kebab, which threads whole cubes of marinated meat instead (see the tip below for that version). The kofta is grilled over direct high heat, ideally charcoal, until charred outside and just cooked through. The technique that separates good kofta from crumbly kofta is kneading the mixture until it turns cohesive and paste-like, and squeezing the grated onion completely dry before mixing it in.

60 min380 kcal4 serves

🌾Gluten-free💪High protein

Hot Cross Buns with bread flour, yeast and butter — UK recipe

🇬🇧UKAdvanced

Flour and Confectionery Products

Hot Cross Buns

Hot cross buns go back to 14th-century England — a monk at St Albans Abbey made spiced, fruit-studded sweet buns with a cross cut into the top and gave them to the poor on Good Friday. The cross meant something then. Now they mean spring, and they still smell extraordinary coming out of the oven. The dough is enriched with butter, eggs, and warm milk; spiced with cinnamon, allspice, and nutmeg; and loaded with plumped currants and orange zest. The cross is piped on with a simple flour paste before baking, then the finished buns get a sticky apricot glaze and an icing cross on top. Eat them warm, split and buttered, with tea.

180 min285 kcal12 serves

🌿Vegetarian

Carrot Cake with Cream Cheese Frosting with flour, baking powder and cinnamon — USA recipe

🇺🇸USAAdvanced

Sweet Dishes

Carrot Cake with Cream Cheese Frosting

Carrot cake is one of the very few cakes where the vegetable in the name is not a compromise — it genuinely makes the cake better. Freshly grated carrots release moisture directly into the batter and carry the spices into every crumb. The cake uses oil rather than butter, which keeps it moist even straight from the fridge. Brown sugar adds molasses depth that plain white sugar doesn't. The cream cheese frosting is the best part: tangy, rich, and not too sweet when you use a measured hand with the icing sugar. This is a two-layer cake assembled with frosting between the layers and swirled over the top and sides.

90 min510 kcal12 serves

🌿Vegetarian

Tabbouleh with bulgur, parsley and tomato — Lebanon recipe

🇱🇧LebanonMedium

Salads

Tabbouleh

Tabbouleh is a Lebanese herb salad — not, as many Western recipes would have it, a grain salad with herbs in it. The correct ratio is roughly four parts chopped parsley to one part bulgur by volume. The bulgur is present for texture and a gentle nuttiness, but the parsley is the point: the salad should be intensely green, assertively flavoured, and taste like fresh herbs dressed with lemon rather than wheat dressed with garnish. Fine bulgur (#1) soaks directly in the lemon-olive oil dressing without any cooking, which keeps the texture light. The tomatoes are salted and drained before going in so they don't flood the salad with watery juice. Everything is finely chopped by hand — a knife, not a food processor, which turns the parsley to paste.

30 min165 kcal4 serves

🌿Vegetarian🌱Vegan⚡Quick

Zhur with rye sour starter, smoked pork ribs and dried marjoram — Belarus recipe

🇧🇾BelarusAdvanced

Soups

Zhur

A traditional Belarusian sour soup whose tang comes from fermented rye (or oat) flour rather than vinegar. The starter is cooked with smoked pork, potatoes, root vegetables, and marjoram, then served with a hard-boiled egg and sour cream.

50 min320 kcal6 serves

Oven-Roasted Chicken Shawarma with boneless chicken thighs, garlic and lemon juice — Lebanon recipe

🇱🇧LebanonAdvanced

Meat Dishes

Oven-Roasted Chicken Shawarma

This home-oven shawarma trades the vertical spit for a fiercely hot sheet pan and a final pass under the broiler. The chicken thighs stay juicy while their thin edges blister and char, which gives the platter the roasted spice flavor people expect from shawarma. Serve it with warm pita, toum, pickles and chopped vegetables, or turn the same chicken into a rice bowl.

300 min515 kcal6 serves

💪High protein

Ingredients

Goes well with

Other ingredients that appear most often alongside allspice across the archive. Pick one to drill deeper.

garlic parsley egg cinnamon rice coconut milk ground lamb onion bread flour baking powder brown sugar carrot