Bamya is a very traditional Egyptian dish but it is still very common in all Arab countries. It is usually cooked with lamb, however I am not a big fan of lamb (despite of being middle eastern) so …
Нежный крем для пропитки торта. В отличие от кремов с плотной текстурой, курд не держит форму, растекается. Не годится для обмазывания!
Вкус облепихового курда нельзя перепутать ни с чем! Сладость солнца, кислинка солнца, радость солнца – это всё про курд из облепихи.
Master the art of these delicate Middle Eastern delights - it's surprisingly simple.
Get the full recipe for Vegan Kutilke Brince (Kutilke Halabe) with Sumac & Walnut Salad here. It's a Kurdish vegan dumpling dish worth trying!
We have had white kubba soup (Kubba Labania), and green kubba soup (Spinach Kubba Soup), so now it is time for red kubba soup (kubba-turnip soup)! This is a famous Iraqi soup that is delightfully tangy and hearty. It is known as Sour Kubba Soup, a literal translation of Shorba Kubba Hamud (شوربة كبة حامض). It uses the basic semolina kubba, one of the earliest recipes and the first kubba recipe on this blog. It is true that this is a soup, but is really is hearty and satisfying enough to have it as a meal by itself. Ingredients: 3 Tbsp ground rice 4 stock cubes 3 Tbsp tomato paste 1/4 tsp chili 1/4 tsp pepper 3 medium-large turnips 3/4 cup lemon juice 10 pieces semolina kubba 2 cups shredded fresh chard 1 cup chopped coriander Method: Cut the turnips into wedges, then cut the wedges in half. There should be about 2 to 3 cups of turnip. Over medium-high heat, add 1 litre (about 4 cups) of boiled water to the ground rice and stock cubes. Stir non-stop for 5 minutes so the rice will not clump. Add the tomato paste, chili, pepper, and another litre of boiled water. Continue to stir for another 5 minutes. Add the turnip, and let simmer uncovered over medium to medium-low heat for 45 minutes, stirring once in a while. Add the lemon juice, then drop in the frozen or thawed kubba one by one, making sure not to overlap. Do not stir at this point and let simmer covered this time for another 15 minutes, until the kubba float. Stir in the chard (or spinach) and coriander, simmer an additional 5 minutes. Serve the soup steaming hot. صحة و عافية
This is my version of the Muhammara (or hammara) roasted red pepper & walnut dip I had at the fantastic Lebanese restaurant in Malaga, Samarkanda. Everything that we ordered was amazing. The hu…
Mum's Grapevine expert nutritionist, Mandy Dos Santas has five ways to let toddlers play with their food, to help with their development.
This is a healthy and delicious سوپ جو soup-e jo (barley soup) recipe with chicken, carrots and a good squirt of fresh lemon juice. This is the kind of recipe that I would highly recommend to college students living away from home that is tired of eating campus food and unhealthy take-outs. This soup is easy to prepare and there aren't too many ingredients. All you need is access to a working stove, a little time and a good dose of enthusiasm. It's officially spring but the pleasant spring weather has not arrived yet! For my first post of the new season, I would have liked to prepare a light dish with fresh vegetables but I'm still waiting for that exhilarating moment to be able to open all the windows and let the fresh air fill the house and to feel the arrival of spring all around me. I can't wait to put back my outdoor birdhouses and wind chimes around the house that I had brought inside before the Sandy Storm last fall. Spring is such a short season here in New York, it arrives late and is gone before you know it. While I was growing up in the southern region of Iran, early spring meant beautiful weather and gorgeous landscapes with wildflowers. One of my springtime memories goes back to یک روز بهاری (one spring day) when I was a seventh-grader in our small town of Masjed Soleiman in Khouzestan province. I watched a flock of wild parrots passes over our house in the early hours of the morning. I don't know where they were traveling to or where they were coming from but my father, who loved birds and at one point had about two hundred birds and possibly more had my mother not objected, suggested catching those parrots and excitedly I went along. The next morning, at the crack of dawn, I watched my father bring out an old mesh wire cage and place it by a large open window. He tied a long string to the little latch on the opening of the cage, placed some seeds inside with a trail leading out. We waited patiently as a couple of parrots from the flock approached our house and one of them followed the seed trail into the cage. My father pulled the string and closed the door on the parrot. It was a thrilling moment and the joy continued for the next few days until we had eventually captured five beautiful parrots. Several days later I came home from school joyfully refilling their water bowl and giving them more seeds. Things seemed calm in our household and my mother appeared to be going along with our little hunting escapade. However, she apparently tolerated the whole situation for as long as she could and one day while I was still at school she took the cage out in the back of the house over the hills, opened the cage door and let the wild parrots out in the middle of nowhere. To my horror, I found the cage empty on the lonely porch. I think I went through each stage of grief except the last one, acceptance, in the span of ten minutes before I headed down to the kitchen where I knew she would be. I don't remember what I said, it's all a blur, but I remember what she told me: پرنده جاش تو قفس نیست (birds don't belong in a cage!) "Birds need to be free and to be able to go wherever they wish to go," she said. Through our heartfelt connection, I understood what she meant and to this day I am still learning the depth of that poignant lesson. Soup-e Jo - Chicken Barley Soup Ingredients: Serves 6-8 1 1/2 cups pearl barley, rinsed and soaked in cool water for an hour 4 pieces of chicken (drumsticks or wings) 1 1/2 cups shredded carrots 1 large onion, peeled and quartered 2 celery stalks, cut into chunks 1-2 garlic cloves 1/4 teaspoon turmeric 2 bay leaves Salt and pepper to taste (I would suggest a freshly ground black pepper for this recipe) 2-3 tablespoons of freshly squeezed lime/lemon juice Chopped flat-leaf parsley for garnish Method: Arrange the quartered onions at the bottom of the stockpot, add the chicken, celery, garlic, bay leaf, turmeric, salt, and pepper. Add enough water to cover all of the ingredients, bring to a boil on medium-high. Reduce the heat, cover, and cook on medium-low heat for about 45-50 minutes or until the chicken is fully cooked. Remove the pot from the heat and let cool. Drain the soup and pour it into a bowl for later use. Separate the chicken from the bones and shred it into small pieces. Place the soaked and drained barley in a large pot, add the strained chicken soup, and enough water to cover up to 3 inches. Bring to a boil for a couple of minutes on medium-high heat, reduce the heat, cover leaving the lid a little ajar, and cook for 45 minutes. To the pot add the shredded chicken and the shredded carrots, stir. Add more hot water if needed. Cover and cook for another 40- 45 minutes on medium-low heat. In the last 15 minutes of cooking add the lemon juice, taste, and adjust the seasoning. Serve the soup in a large bowl, sprinkle chopped parsley on top and serve with warm bread. Note: All the soup pictures are taken from the same barley soup. The first two were taken with little liquid and freshly shredded carrots on top to show the ingredients. The last two photos are from the soup filled with liquid. Enjoy!
These seed cheese recipes are made by fermenting blended seeds and nuts with a culture starter and separating the curds from the whey.
Discover the Unexplored: Tastes from Mesopotamia
For this rich, spicy Iraqi breakfast dish, ground lamb is sautéed with onions, tomatoes, and parsley, seasoned to the hilt with bahar asfar, yellow curry powder, and then topped with soft-baked eggs.
An easy to make Indian Flatbread that is ready to eat, fresh and hot from the oven in about an hour using quick rise yeast and a mixer to do the kneading for you.
Persian/Iranian Recipes
Очень вкусный крем. Отличное дополнение к блинчикам, оладушкам. Вкусен сам по себе - в качестве десерта. Замечательный вариант крема и начинки для торта, пирожных или пирога. Для любителей кисло-сладких сочетаний! Возьмем: - 3 желтка; - 3-4 ст.л. сахара (примерно 85-90 г.); - сок из…
For Iranian-Americans and for others from the Middle East, Central and South Asia, the first day of Spring is also Norouz, the beginning of a New Year.
Raspberry Curd -Take a step away from the ordinary and embrace something special with this recipe for rich, yet tart, Raspberry Curd!
