Ingredient

Cloves Recipes

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

14 recipes

Pho Bo (Vietnamese Beef Noodle Soup) with beef, rice noodles and ginger — Vietnam recipe

🇻🇳VietnamAdvanced

Soups

Pho Bo (Vietnamese Beef Noodle Soup)

Pho bo is a Vietnamese noodle soup from Hanoi built around a clear, richly spiced beef broth — bones and spices simmer for hours with charred onion and ginger, while the bowl itself is finished with rice noodles, thin beef, fresh herbs, lime, and chili. Both cooked and raw beef go into the bowl: a well-done cut simmered in the broth, and paper-thin raw slices that cook the instant boiling broth is poured over them.

210 min520 kcal4 serves

🌾Gluten-free💪High protein

Meat Pulao with lamb, rice and onion — India recipe

🇮🇳IndiaAdvanced

Meat Dishes

Meat Pulao

Meat pulao (also spelled pilau, pulav, or pilaf) is an Indian one-pot rice dish: basmati rice cooked in the stock of lamb or beef with onion, ginger, garlic, and whole spices. The meat is braised first and the rice finishes in the stock it left behind, the way yakhni pulao is made. Unlike biryani there are no layers and no second pot, so it takes about 100 minutes, and the rice itself needs only 15 of them. Serve it with plain yogurt and a fresh salad.

100 min610 kcal4 serves

🌾Gluten-free💪High protein

Chai Latte with black tea, cardamom and cinnamon — India recipe

🇮🇳IndiaMedium

Beverages

Chai Latte

Black tea simmered with whole spices, strained, and finished with hot frothed milk.

20 min180 kcal2 serves

🌿Vegetarian⚡Quick🌾Gluten-free

Sbiten (Russian Honey Spiced Drink) with honey, water and cinnamon — Russia recipe

🇷🇺RussiaMedium

Beverages

Sbiten (Russian Honey Spiced Drink)

Sbiten is an old Russian hot drink: honey simmered in water with warming spices — cinnamon, cloves, ginger, allspice, black pepper, and usually a bay leaf, sometimes hops. You dissolve the honey in hot water, then let it simmer low and slow with the spices until the kitchen smells like a medieval apothecary. Vendors once sold it hot from copper vessels called сбитенники at markets and fairs, before tea became the everyday drink in Russia. The result sits somewhere between spiced honey tea and mulled wine without the wine — warming, aromatic, and made from little more than pantry staples.

30 min145 kcal4 serves

🌾Gluten-free⚡Quick🌿Vegetarian

Chicken Biryani with basmati rice, chicken and saffron — India recipe

🇮🇳IndiaAdvanced

Cereal and Pasta Dishes

Chicken Biryani

Marinated chicken layered with par-cooked basmati rice, fried onions, saffron milk, and whole spices, then sealed and slow-cooked on low heat so the steam does the work. This is Hyderabadi-style pakki dum biryani — the chicken is cooked first, then layered with rice and finished in a sealed pot. It takes effort. Not complicated effort, but deliberate effort: the rice must be 75% done before layering, the onions must be genuinely dark gold, and the pot must stay sealed for the full 25 minutes. Each of those things matters more than the spice list.

90 min580 kcal4 serves

🌶️Spicy

Moussaka with eggplants, minced lamb and tomato paste — Greece recipe

🇬🇷GreeceAdvanced

Meat Dishes

Moussaka

Three components built and assembled: roasted eggplant, cinnamon-spiced lamb and beef sauce reduced until thick, and a Greek béchamel enriched with egg yolks that sets firm during baking so the slices hold. Moussaka in the form most people know — with that custard-like béchamel top — is a 1920s creation by chef Nikolaos Tselementes, who added a French béchamel to an older layered eggplant dish. The result became the benchmark for Greek home cooking. The work is real but most of it is waiting: the sauce reducing, the eggplant roasting, the assembled dish baking and then resting. The rest time after baking is not optional.

120 min520 kcal6 serves

💪High protein

Pastitsio with pasta, ground beef and tomato — Greece recipe

🇬🇷GreeceAdvanced

Cereal and Pasta Dishes

Pastitsio

Three layers baked in a deep dish: tubular pasta bound with egg whites, a cinnamon-and-clove spiced beef sauce cooked until very dry, and a thick Greek béchamel enriched with egg yolks that sets firm during baking. Pastitsio is sometimes called Greek lasagna but the comparison only goes so far — the warm spices in the meat sauce give it a depth that Italian ragù does not have, and the Greek béchamel is deliberately thicker and richer than anything on a lasagna. The dish requires time but all three components can be made separately and assembled the same day or the next.

120 min550 kcal6 serves

Honey-Glazed Ham (Easter Spiral-Cut Ham with Honey Mustard Glaze) with bone in spiral cut ham, honey and light brown sugar — USA recipe

🇺🇸USAAdvanced

Meat Dishes

Honey-Glazed Ham (Easter Spiral-Cut Ham with Honey Mustard Glaze)

Honey-glazed ham is the centerpiece of the American Easter table — a fully cooked spiral-cut bone-in ham, slow-warmed under foil and brushed with a sticky lacquer of honey, brown sugar, and Dijon mustard. The bone keeps the meat moist, the spiral cut lets the glaze seep into every slice, and a final blast under the broiler gives the signature caramel crust. Serves twelve, makes great sandwiches the next day, and the leftover bone goes into split pea soup. The technique is forgiving: low oven, foil tent, glaze in the last 30 minutes.

150 min330 kcal12 serves

💪High protein🌾Gluten-free

Birria Tacos with Consommé (Mexican Quesabirria with Beef and Chile Broth) with beef chuck roast, beef short ribs and guajillo chiles — Mexico recipe

🇲🇽MexicoAdvanced

Meat Dishes

Birria Tacos with Consommé (Mexican Quesabirria with Beef and Chile Broth)

Birria tacos with consommé are crispy red corn tortillas filled with shredded chile-braised beef and melted cheese, served with a small bowl of the rich red braising broth for dipping. The dish originated in the Mexican state of Jalisco as a goat stew (birria de chivo); the modern beef quesabirria taco version exploded from food trucks in Tijuana around 2018 and became the most viral Mexican street food of the early 2020s. Three dried chiles do the heavy lifting: guajillo for fruity tang and red colour, ancho for raisiny earthiness, and a couple of chiles de árbol for heat. Active work is 30 minutes, the braise handles 3 hours of transformation. Serves 6 with 16 tacos and consommé to dip.

210 min750 kcal6 serves

💪High protein🌶️Spicy🌾Gluten-free

Tepache (Mexican Fermented Pineapple Drink) with pineapple, piloncillo and cinnamon sticks — Mexico recipe

🇲🇽MexicoEasy

Beverages

Tepache (Mexican Fermented Pineapple Drink)

Tepache is a traditional Mexican fermented pineapple drink built on pineapple rinds, piloncillo (unrefined Mexican cane sugar), Mexican cinnamon, and cloves. Wild yeast living on the pineapple peel does the work over 48 to 72 hours, producing a mildly sweet, lightly tangy, naturally carbonated drink with about 1 to 3 percent alcohol. Origins go back at least 500 years to pre-Columbian Mexico, where the drink was first made from corn (the name comes from Nahuatl 'tepatti', meaning corn drink); today every street vendor in Oaxaca and Mexico City sells it in big glass jars with ice. Active work is 20 minutes, fermentation handles the rest. Makes 2 liters, 8 servings of about 250 ml each.

20 min110 kcal8 serves

🌱Vegan⚡Quick🌿Vegetarian

Satsivi (Georgian Chicken in Walnut Sauce) with chicken, walnuts and onion — Georgia recipe

🇬🇪GeorgiaAdvanced

Meat Dishes

Satsivi (Georgian Chicken in Walnut Sauce)

Satsivi (also spelled satzivi, Georgian საცივი) is a Georgian cold dish: poached chicken or turkey in a sauce of ground walnuts, onion, garlic, and broth, spiced with blue fenugreek, marigold petals known as Imeretian saffron, coriander, and clove. The name comes from the Georgian word for cold, and the dish is served cold or just cool, because the sauce sets as it chills, so it is cooked a day ahead. It is a fixture of the Georgian New Year table.

120 min680 kcal6 serves

💪High protein🌾Gluten-free

Tacos al Pastor with pork shoulder, dried guajillo chiles and achiote paste — Mexico recipe

🇲🇽MexicoAdvanced

Meat Dishes

Tacos al Pastor

Tacos al pastor are thin slices of pork in a chile-and-achiote adobo, cooked beside caramelised pineapple and tucked into small corn tortillas. A trompo gives the original its moving flame and shaved edges; at home, a very hot skillet and patient batches get close where it counts. The meat needs acid, a little sweetness and real char, not a pile of wet sauce.

525 min610 kcal4 serves

🌶️Spicy💪High protein🌾Gluten-free

Ingredients

Goes well with

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

onion cinnamon honey chicken pineapple beef rice noodles ginger star anise lamb rice saffron