Trader Joe’s fortunately sells a number of excellent Japanese style rice crackers (aka “senbei”) and I am a big fan of any kind.
These types of rice crackers are baked not fried. Hence low fat, low cal. As made just from rice flour these are naturally GLUTEN FREE.
They’re great for snacking by themselves as well as being great as a cracker for any topping. We like all of the different kinds of rice crackers they carry. I buy one or another of them all the time.
These Savory Thin Mini rice crackers are the soy sauce / tamari version of an identical rice cracker minus the tamari flavor, which is lighter in color. Also called “Savory Thin Mini Rice Crackers”, either version of these mini rice crackers are good.
The one with Tamari soy sauce flavor I find quite tasty as it gets some UMAMI from the Tamari and it’s Multi Seed and also contains black sesame seeds and flax seeds.
All of the Trader Joe’s rice crackers are naturally GLUTEN FREE as they are made from rice flour. The ingredient list has just a few ingredients, no weird chemical names, and overall seems pretty natural. These Mini Rice Crackers are really tasty and worth trying if you’ve never gotten them before.
$3.99 for 8 oz bag.
I would buy them again.
The lighter colored savory rice version of these rice crackers costs a bit less ($3.49) and those are also good if just a little plainer.
Sorry I cut off serving size; its 36 crackers = 120 calories; very low!
BAINGAN BHARTA – Roasted Eggplant Curry – Northern Indian dish from the Punjab region.
NEW ITEM: Trader Joe’s recently added one more very good “Authentic Indian Recipe” entrée to the frozen Indian dishes they carry.
Baingan Bharta is a spiced roasted eggplant dish. Baingan mean eggplant. Bharta means charred grilled vegetables. I’ve had this many times in Indian restaurants. If I see it on the menu, I will order it.
Trader Joe’s frozen version of Baingan Bharta is quite good, almost like something you could get at a restaurant though maybe not quite as smokey. This does have a bit of the classic smokey taste this dish is well known for, and it is very nicely seasoned with lots of authentic spices and flavor.
This Indian entrée joins two other very good frozen entrée vegetarian dishes that Trader Joe’s carries which I’ve reviewed and buy regularly: (1) the excellent PALAK PANEER and (2) a very good CHANNA MASALA. I love having any of these in my freezer., for whenever the mood strikes for an easy and very tasty Indian meal.
Just FYI, the ones I mention are the ones that are “entrées” meaning just that dish – they don’t include basmati rice (as some dishes do). I prefer to make my own Basmati rice . Plus I like that that Trader Joe’s put this dish in an Eco Friendly (reclyable) paper base instead of plastic as some other dishes use.
HEATING: Use Microwave, Oven or Stovetop (even though they don’t say that). I made it on the stove and it worked fine just heating in a pan. You can leave it out on the counter for maybe a 1/2 hr, to defrost slightly then put the frozen puck in a non-stick pan, cover it and heat it on low heat till its defrosted and heated thru, stirring every five minutes. It may take 15 minutes in total.
This dish goes well of course with Basmati rice and some Naan or similar bread to scoop it up. I made a quick Raita with Greek yogurt and cucumbers on the side. Or buy the Tzaziki at TJ’s.
Naturally a nice chutney will go well too with this dish. One can not go wrong with TJ’s excellent Sri Lankan ORGANIC MANGO CHUTNEY
Cook up this entree up with Palak Paneer or a package of Channa Masala and some rice or naan and you have an Indian feast that will easily serve two for about $7-8.
$3.49 for 10 oz. I would buy this again.
Spice level – to me not very. Your mileage of course will vary. If you do find it too spicy, you can tone it down with a little plain yogurt.
“Our latest foray into the world of frozen entrées inspired by Indian cuisine combines the mild, slightly sweet flavor and creamy consistency of roasted eggplant with aromatic alliums like onion and garlic, savory seasonings like turmeric and fenugreek leaves, and a nice level of heat, courtesy of fresh green chili peppers. Hearty, flavorful, and satisfying, each bite of Trader Joe’s Baingan Bharta is layered with a pleasantly complex mix of tastes and textures. And though the eating experience may be complex, our take on this iconic Punjabi vegetarian dish (also known in some parts of the world as baigan chokha) is surprisingly simple to prepare: just heat, serve, and enjoy”
You can learn about this dish here which includes a recipe if you are feeling ambitious!
It’s wonderfully flavorful with just the perfect blend of sweet and spicy. Naturally it will go great with your Indian dinners such as your PALAK PANEER , or your Butter Chicken and Rice and some Naan and yogurt raita or tzatziki. However it will match well with many other types of food. Its great served on the side with grilled chicken or fish – or tofu for that matter. I even love it on top of cottage cheese! Great on a grilled cheese sandwich.
A jar is $3. I would buy this again. TIP: save yourself a trip and buy two jars!
“Made for us by a supplier in Sri Lanka, this magnificently Mango-forward Chutney is made with a thick, yet smooth and spreadable base of organic cane sugar and organic coconut sap vinegar, to which our supplier adds big, toothsome chunks of organic mango. They then flavor each batch with a suite of awesomely aromatic (and organic!) spices and seasonings that includes cinnamon, cardamom, chili powder, and garlic. Expertly balanced between its savory, sweet, and heat-based elements, the sky’s the limit with this vibrantly versatile Chutney. Try spooning a bit over pizza or pork chops, onto a freshly baked Organic Biscuit or toasted Tandoori Naan, or into a grilled cheese sandwich.“
“With a lighter sweeter flavor than other miso pastes, this tasty miso offers nutty, sweet umami to any dish” – TJ
This is very nice white miso paste which is not quite as thick or strong or salty as many Japanese miso’s pastes in tubs are. This one is lighter and not as thick so its a bit easier to use just as is out of the package.
The squeezable pouch make is very easy to squeeze out as little or as much as you need.
This light white miso adds really delicious flavor.
This is a light white miso and I really like this to cook fish or chicken or what have you, usually spread this on and then broil it so it gets a little bit of a char. I used it recently to make some broiled salmon and another time with some mahi mahi and it worked great with both of these fishes. But you could use it on chicken of course as well.
MISO COATED SALMON (or any fish) Coat the fish with a layer of this white miso, then let it marinate it for about 30 minutes or more. Broil (or bake) the fish as usual but keep a close eye on it as the miso will brown and you want it a little browned but not burnt of course. When your dish looks golden brown, remove and let it sit for a few minutes before serving.
Optional: Mix up a bit more of the miso with a little honey and lemon juice to make a light glaze. During the last minute or so of cooking, take out the fish or chicken or tofu your are baking or broiling under the grill. Spread on the miso paste glaze, put it back in and let it cook for 30-60 seconds until the glaze looks perfectly browned. Option: You can also serve some of this miso glaze mix as a sauce alongside your protein.
In addition to fish I find the miso marinade works just as well using chicken and broiling it. It can also be used in soups, as well as in salad dressings, add to ramen or noodles, etc. A little miso added to some butter is great with veggies and other things. I bet it works well even with TOFU.
TJ’s White Miso comes in a handy squeeze pouch. I find this very convenient and easy to work with, to be able to squeeze out some quickly, and its much more convenient compared to the 1 lb tubs of miso I usually buy from a Japanese market. Frankly I usually find one of those tubs somewhere at the back of my fridge a long time after I bought it and maybe it expired six months back (but honestly Japanese miso is so salty it doesn’t really go bad, it can last a year easily)
Trader Joe’s Miso Paste is $2.99 (5.3 oz)
I would buy this again.
“Trader Joe’s White Miso Paste is made of fermented rice and soybeans, and like many fantastic, fermented foods, it has a complex flavor—a mix of savory, salty, and umami. Our supplier is a 5th generation miso maker in Japan. Their process involves a shorter-than-standard fermentation period to yield a delicate, umami flavor, making this a very versatile Miso. Most commonly used in savory preparations, White Miso adds depth to soups, sauces, and dressings. You can use it in marinades for meats, fish, and tofu, or as a dip”
One of the few products Trader Joe’s sells under the original brand, SYNERGY RAW KOMBUCHA is an all natural fermented drink. My wife mostly buys it and most of the times she goes to Trader Joe’s she will get this. On occasion she will even let me have a few sips if I ask politely.
They have about three different flavors but of all of them this is her favorite. “Gingerade”, which is quite gingery. I like this flavor too.
But first if you are not familiar with it what is kombucha anyway ?
Kombucha has gotten more and more popular over the last few years from the health community as it’s loaded with probiotics.
Its very unique from a taste standpoint. The first time you open this bottle you will get a huge fizz. Like opening a soda. Really fermented with a LOT of natural fizz. Taste it and you get a bit of a natural bite on your tongue. Really zingy. Personally I like the taste and sensation and find it both refreshing and tasty, but it may be an acquired taste. The fizz will die down once you open it after a day.
Kombucha is a naturally fermented drink with lots of enzymes and probiotics. Kombucha is said to have many health benefits. People have made it for a thousand years or so. A little goes seems to go a long way. This 16 oz bottle lasts us a few days. This is made from black tea, green tea, kiwi juice and ginger.
Trader Joe’s sells Synergy Raw Kombucha for $3.49 (16 oz) It’s carried in the refrigerated drinks area.
My wife bought this “MISO RAMEN SOUP”. Now she loves ramen and will usually buy her favorite, Korean Shin Ramen, which is very good. It costs more. She made this and when I asked her what she thought her review was pretty short: “I’ll never buy this again”
Inside the cup there’s some noodles which don’t look like the dried ramen you are used to. These are straight wheat noodles which look semi-dry (pre-boiled?). There’s not a lot of noodles. There’s a dried packet of stuff (the soup) plus a little clear packet, which we thought was one of those drying packets and almost threw it away. Nope, its part of the ramen set; The clear packet contains a little bit of oil you add along with the dry packet of miso soup.
I tasted her ramen and here’s what I thought of this product.
The Good: The broth was actually pretty decent. Better than I expected. It tastes like a Japanese miso soup broth. There was even a piece or two of wakame (seaweed) floating around in the soup. Some umami from seaweed and mushrooms. The Ingredient list reads fairly natural; you don’t see wierd names of chemicals just dried ingredients. Broth 7/10
The Bad: Ramen? Well they really messed up the “ramen” part of this “miso ramen soup”. Noodles are lousy. We both thought the noodles were not very good and to add insult to injury they are very skimpy with the noodles. These noodles are not dry but a little flexible, like a semi-dried, pre-boiled noodles? They barely had any texture or bite to them after the recommended six minutes. Very MEH as they should be the star. Noodles 5/10
The Sodium content is listed as 870, which is almost 40% of your daily recommended level of salt. We cut that down by only using about 3/4 of the packet. Naturally that will make the broth a little less strong. It was fine for us. All instant ramen tends to have quite a bit of sodium. Always check the labels. This really applies to all the Asian products at TJ’s.
If you decide to actually try this, it may be better if you try adding a poached egg and chopped scallions as they suggest.
$1.89
I had an idea that since the broth was not bad but the noodles are Meh I thought one might combine this with the packet of cheap ramen dried noodles you might have in the house. I used to get them 5/$1 a few years back!
If you want good ramen, Korean Shin Ramen runs rings around this and most instant ramen though it costs more.
Here’s a review of Trader Joe’s Wild Caught Alaskan Sockeye Salmon, which you will find with the fresh fish (Label states “previously frozen” (I believe they process and flash freeze the salmon as soon as it comes off the boats in Alaska.) Boxes of frozen fish arrive at Trader Joe’s; they put it out to slow defrost in the refrigerated case overnight daily (proper slow defrost)
I had asked my wife to pickup some salmon at Trader Joe’s for dinner recently. Instead of the Norwegian Atlantic salmon we usually get and I thought she would buy, she picked up some Wild Caught Alaskan Sockeye fillets. Yes, it cost a bit more. But we really liked the wild salmon and thought it’s worth the occasional splurge for this “upgrade”.
You can pan fry, broil, bake or BBQ it. I decided I would broil it in a Japanese style, with WHITE MISO. It was delicious done this way, which is a great way to make salmon, or any fish, if you never tried it. The miso gives it a lot of “umami”.
Normally as I mentioned, we tend to get Atlantic Salmon, farmed from Norway. Which I honestly think is also very good and of a very high quality. So lets discuss, Wild vs Farmed Salmon taste-wise: Most of us are probably now more familiar with eating Atlantic salmon farmed from Norway or elsewhere, compared to wild caught Sockeye salmon, which is more expensive.
Alaskan Sockeye Salmon is different from Atlantic salmon. First, while the two fish are related species, they are actually different fish. If you compare the two fish visually, the two salmon varieties look shockingly different (see pictures below). Second, is the simple fact that a wild Sockeye hunts food. It swam thousands of miles over its lifespan. Therefore it is more muscular with denser flesh. It has a more robust taste than farmed Atlantic salmon. A Sockeye’s body (and flesh) is DEEP RED with a dense texture. It has less fat. So doesn’t exhibit the white marbling (fat) which Atlantic salmon has. Sockeye is not just leaner, its thinner too. You want to cook wild salmon more carefully as it has no visible fat so is less forgiving about overcooking.
TJ’s wild caught Alaskan Sockeye cost $13.99/lb. That is $4 more per pound than the Norwegian farmed Atlantic Salmon at Trader Joe’s (currently $9.99/lb) However even $14/lb is probably a decent price for wild caught Alaskan Sockeye. I have a feeling say at Whole Foods similar wild Alaskan Sockeye salmon probably costs more like $20lb or more….
Our $16 package of salmon was a little over a pound of fish and was cut into two fillets. This was actually a whole side of one salmon filleted, with one thick piece (the head end, visible in the photo above). Under that was a thinner piece (the tail end) not as attractive of course. The tail piece is thin. Wild salmon is thinner than farmed, and leaner so you need to be more careful cooking it and it will take less time to cook.
RECIPE: BROILED SALMON WITH WHITE MISO: I coated the salmon on both sides, slathering on a coat of Trader Joe’s WHITE MISO PASTE and sprinkled it with fresh black pepper. Do not add salt as the miso has plenty. I let the fish marinate for about an hour at room temp. If you don’t have that much time, give it 20 minutes. To cook it I put both pieces in a cast iron pan skin side down. I dotted the top with a few dots of butter, then broiled the fish on just the top side for about 5 minutes, or just until the flesh flaked apart easily. I didn’t flip this wild salmon over to cook the skin as I would normally do to get the skin crispy. I was worried about overcooking it.
The fish was delicious cooked this way. We ate one piece (1/2 lb) and I saved the other so I managed to get another meal out of the one package. I cooked up both pieces and kept that tail piece of salmon for the next night where I used it for a Japanese style “donburi” rice bowl (a rice bowl topped with shredded salmon meat mixed with some white miso. Put the flaked up salmon on top of warm rice and sprinkle with FURIKAKE flakes. The salmon this way was also delicious and was a good way to use that tail end of the fish.
Personally I love the taste of wild salmon which has a more robust flavor than Norwegian farmed Atlantic salmon (however I do enjoy that as well.)
I’m not someone who will only eat wild fish. If we all did that, there would be no fish left in the oceans. I like both kinds of salmon as each have certain qualities, the main difference being the fat content. The fat marbling seen in the farm raised salmon does keep the salmon nice and moist when cooked, making it easier to cook without overcooking it, If you enjoy salmon, try both kinds to compare them. Some people might even decide they prefer the milder flavor of farmed salmon with it’s richer, fattier flesh (remember in fish, fat is a good thing with its Omega-3’s).
I would buy this again.
Just FYI, Trader Joe’s also has frozen Wild Sockeye Salmon in the freezer section. I think it’s a dollar less per pound…. (you can do a slow defrost yourself, overnight in fridge. )
Here’s my “honest review” of Trader Joe’s “Palak Paneer,Spinach and Paneer Cheese Seasoned with a bit of curry and chili“.
It’s so good that Vegetarian or not, you should try this!
Trader Joe’s PALAK PANEER is good. Make that very very good. In fact I’d say this is one of my top 5 favorite frozen items Trader Joe’s has. This and at least one other Indian entrée, the equally tasty CHANNA MASALA. Both have a pretty authentic real McCoy Indian taste. Pretty much comparable to what you might get if you ordered takeout from an Indian restaurant.
Trader Joe’s really has some pretty decent frozen Indian dishes. I buy these frozen entrées constantly when shopping at Trader Joe’s (update: now along with the also good new eggplant entrée dish Baingan Bharta) I like to always have these dishes in our the freezer along with a package of Naan of course. If I have those in the freezer I know I can have a delicious really easy Indian meal ready quickly that tastes pretty much as if we ordered in from a restaurant and for a lot less!
PALAK PANEER is a surprisingly good vegetarian dish consisting of spinach cooked with spices and the Indian cheese called paneer.
Paneer is a fresh Indian cheese that is great to cook with as it is firm and doesn’t melt.
Some of the Indian dishes at TJ’s include a portion of rice. A few do not. This dish doesn’t have rice ; it’s an entree only and you get more of the spinach dish here. For me preferable. I just make my own rice. You can make some Basmati rice, which is not very hard, actually that is pretty easy and only about 15 minutes.
TJ’s Palak Paneer is cooked with a lovely combination of spices and a bit of chili giving it an authentic Indian flavor. My only complaint if any is I wish they put more more paneer in this, as I love that. But at least there is just enough so that you don’t feel like they cheated you (side note: one reader writes to say they did used to give you more paneer back when…!
The dish has a little kick from chile but just a tad. I find the spicy level just right, i mean its a little spicy, but just a little bit. It is NOT crazy spicy though of course this is a personal taste preference. If you want it spicier, that’s easy to do, just add something spicy like (Bomba or Peri-Peri)
We eat this whenever we are in the mood for some “real Indian” food because it just that. How can you tell something Indian at TJ’s is any good. Well I have seen Indian people buying the Palak at Trader Joe’s along with some other dishes.
Sometimes alongside this Palak Paneer, I like to make TJ’s CHANNA MASALA (spiced chickpeas). Also quite good, and the chick pea dish and this spinach dish make a good combo with Basmati rice.
If you serve up these with Naan or Paratha for bread and some rice you have a tasty balanced Indian dinner that almost tastes like you ordered it from a decent Indian restaurant, and for a lot less. Maybe 8 dollars for a feast that serves two well? If I’m not too lazy I will make some raita to go with these (just slice up cucumber and mix with garlic and Greek yogurt to make a cooling Raita to go with the above dishes). For a shortcut, you could just buy some the Tzatziki. That will match well too.
TIP: Though they don’t mention Stove-top as a cooking method I have made this that way. Take the frozen slab out on the package and put it in a pan with a tablespoon of water. Heat on low, covered, stirring every 5 minutes or so for about 15-20 minutes till nice and hot.
$3.99 (10 oz)
I would buy this again.
Again this entree does not include rice; some of TJ’s Indian entrees have rice and some don’t. You get more entree when they don’t include it, so I’d rather make my own Basmati rice and get twice as much of the éntree.
Trader Joe’s Korean Scallion Pancakes are savory pancakes made primarily with scallions (green onions) as well as other vegetables.
These are a bit similar to TJ’s popular TAIWANESE GREEN ONION PANCAKES however the KOREAN SCALLION PANCAKES, (“PaJeon” in Korean) contain a lot more scallions than Trader Joe’s Taiwanese scallion pancakes, plus more vegetables such as onions, carrots, king oyster mushrooms and other goodies as you can see in the picture. These pancakes are quite tasty and Trader Joe’s version (made in Korea) are pretty good!
To make these pancakes, you make a egg and flour batter then add vegetables to it, then pour this into a pan to pan fry. I’ve have had them many times in Korean restaurants and those are delicious, really crispy. Naturally I can’t compare Trader Joe’s frozen scallion pancakes to those I’ve had in Korean restaurants but never the less, I enjoyed these. Trader Joe’s frozen PAJEON are quite tasty.
Even my wife (Korean/Japanese) enjoyed them and said they were good for a frozen version. You will enjoy these, especially if you can get them really crispy – which is the trick to making good pajeon.
The package suggests defrosting them before cooking doing either an overnight defrost in the fridge, or you can leave them out on the counter for a 1/2 hour or so, which is what I did. In a pinch they say you could do them from frozen. I didn’t try that way. Just plan a little bit ahead if you can to take them out for at least 20 minutes. The bag does say leave overnight in fridge to defrost, or about 30 minutes out on the counter. Meaning you should cook these defrosted if possible for the best results.
HOW TO COOK TRADER JOE’S SCALLION PANCAKES: Add a teaspoon or two of oil to a non stick, cast iron pan or very heavy skillet. If you happen to have a bottle of toasted sesame oil use that for the oil for the most authentic Korean taste.
Get the oil hot on medium heat then carefully add your (defrosted) pancakes. Let them cook for about 2-3 minutes on the first side checking the bottom occasionally for browning. You want to get them as golden brown as possible. You can press them gently with a spatula to help get them browned everywhere.
When the first side looks ready, flip them over and cook the second side, again getting the PaJeon as golden brown as possible, maybe another 2-3 minutes. When they look ready remove and drain off any excess oil on a paper towel.
Eat them asap while they are hot and crispy.
Other Methods: The package says you can bake them in the oven as well but I didn’t try that method yet. Perhaps then these can be done in an Air Fryer.
To serve these, cut the pancakes into quarters or slices (I actually cut the pancakes up before I cooked them as you can see above). Either way works. You want to eat these with a nice Asian dipping sauce, so get that prepped before you start cooking these. If you have some Gochujang , sesame oil and garlic in the sauce that will give you a real Korean flavor however any Asian dumpling sauce will work.
You could even top them with a fried egg. Or you could put some cooked shrimp on top. So be creative. Pajeon are hugely popular in Korean cuisine and can also be made with additional ingredients such as shrimp, beef, pork, tofu, seaweed, and other vegetables. Seafood pajeon are called haemul pajeon, kimchi pajeon are known as kimchijeon.
What to enjoy along with these to make a full meal? We ate them with fried rice and these go well with that. Maybe TJ’s Japanese Fried Rice or Bulgogi Fried Rice? Add KIMCHI on the side or mixed in for sure.
All in all, I found these SCALLION PANCAKES quite tasty. I would buy them again. They are about $4 for 4 pancakes. A bit more than the plainer Taiwan pancakes but these have way more ingredients.
I was pleasantly surprised by Trader Joe’s frozen “Middle Eastern Style Kebabs, Seasoned Beef Patties” at how good these are.I thought these are good enough that one could imagine either you made them yourself or from a Middle Eastern joint. I found these quite tasty. Flavorful with lots of nice spices. These are what you would call KOFTE kebabs. Ground meat with veggies and seasonings. Now, I’ve made these style of kebabs myself in the past often, and honestly TJ’s version almost tasted like something I might have made myself.
The Trader Joe’s Beef Kebabs are well seasoned with an authentic Middle Eastern style flavor – they have coriander, cumin, allspice, cloves plus other spices.
The ingredients listed in these are nice and simple, and sound pretty much like what I would use if I made them:
I was even surprised that my wife , who is really tough on Trader Joe’s frozen foods, liked these! She said they were tasty. In fact she even asked if I had made them or bought them from TJ’s (hah!) That’s a good review.
Wrapped up in the LAVASH flatbread, with a yogurt garlic sauce, lettuce and onions…..
COOKING: Personally I think they benefit from a getting nice and browned up. As brown as possible. I cooked them in a pan on the stove – in spite of them not even listing this as way to make them. Trust me you can cook these in a pan which for me its the best way, especially as I cooked other things at the same time in the same pan. I added a handful of sliced onions and a tablespoon of olive oil. Some sliced garlic will not hurt!
When it was all done I I warmed up my flatbread in the same pan after I took everything out.
Other ways they list are oven, grill and air fryer too and microwave ( I say don’t just nuke it!)
I just put a little olive oil in a pan and cooked them on medium low until they were hot and nicely browned, which took maybe 7-8 minutes per side. You can also make them in the oven or in an air fryer or on a grill. Microwave? I wouldn’t though the package says so. Reason being I think they will be far better getting a bit more browning from actual cooking.
These can be a great lunch or dinner. I served the kebabs on flatbread with veggies and a sauce. Actually the first time I used flour tortillas as my flatbread and those work fine or serve them with Pita or Naan or best perhaps might be TJ’s LAVASH flat bread. I topped them with thinly sliced red onions, tomatoes and parsley. Then put sauce on top. Cucumbers, red or yellow peppers, or some greens all will work great with these kebabs.
SAUCE: I made an easy sauce of Greek yogurt and garlic – or just use use TJ’s Tzaziki sauce which is basically that with a little cucumber added. Or spread your bread with TJ’s yummy garlic spread. A few drops of lemon too will send these skyward.
On the side, I made some a delicious Yemeni rice dish, a recipe I found on YouTube, which I put below if you want to try that. It tastes amazing with these kebabs but even just some Basmati or Jasmine rice will be great as well.
I think these are one of the better frozen foods I’ve found at Trader Joe’s, along with many of the frozen Indian dishes.
They were about $6.50 (12 oz) with 6 kebabs in the bag (update: about $7.49 now)?
These would be great to have in the freezer to come up with a quick dinner easily.
I would buy them again.
Want to try your hand at making these style of “kofte kebabs”. Here’s a recipe for a Lebanese beef kofte. You might even use the Organic Ground Beef if you made them yourself.
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