Are you going vegan, but can't quit Persian flavors? We got you covered with this list of 6 vegan Persian recipes for you to try!
Turkish Dessert Tulumba is a simple yet tasty dessert!
Sabrina Ghayour’s full-of-flavour meatballs, also known as koofteh berenji, are made with lots of fresh herbs and spices. They are best served with flatbreads and natural yogurt.
This vegetarian cheese borek is a delicious breakfast on the go, a simple lunch or an appetiser for dinner parties.
In this Iranian recipe from Orly Elyashar, rice and barberries are carefully wrapped in slices of eggplant.
At the heart of Persian cuisine lies a profound respect for the bounty of nature, with each dish celebrating the union of carefully selected ingredients, meticulously prepared and artfully combined. It is a cuisine that transcends mere sustenance, elevating the act of dining to a realm of sensory indulgence and shared communal experience.
Our most popular Turkish recipes are all here! You will find the best breakfast foods, dinner ideas, mezze foods and desserts from Turkey.
in this post, we share the traditional burek recipe and teach you everything there is to know about this delicious snack, including its origin, variations, preparation & serving tips, and more.
Embark on a culinary journey to Turkey with our tantalizing recipe for Stuffed Zucchini – a true masterpiece from a Turkish chef's kitchen
This 30 minute dinner for juicy Persian-inspired Chicken Kabobs will be a crowd favorite, especially when served with basmati rice and a refreshing salad! The buttery chicken paired with the saffron lemon marinade flavor is irresistible. Throw it on the grill, roast it in the oven, or sauté in a pan – whichever way, it’ll […]
Persian Slow Roasted Lamb. Moreish and divine is the best way to describe this slow cooked lamb. The exotic scents that fill the kitchen while cooking this dish are incredible.
These tasty Turkish meatballs (known as kofte) can be enjoyed alone, over rice, and with or without the lemon sauce. Serve them as an appetizer or a main dish, and have some pita or flatbread on hand to sop up the delicious sauce.
I serve these delicious potato patties (kookoo sib zamini) either as a side dish or as a main dish for a light lunch or dinner. Fried vegetable and egg dishes are called kookoo/kuku in Iran. There are different variations of this recipe. کوکو سیب زمینی (Kookoo Sib Zamini) is a great dish to bring to your next picnic! Kookoo Sib-Zamini - Persian Potato Patties Ingredients: Yield: 14 potato patties 5 large potatoes 2 large eggs 1 small yellow onion, grated, discard the juice 2-3 tablespoons bread crumbs 1/2 teaspoon turmeric 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup vegetable oil for frying Method: Place potatoes in a large pot, add water to cover by a couple of inches, boil on medium-high heat until fork-tender. Drain and set aside to cool. Peel the potatoes and grate them. Beat the eggs in a large mixing bowl, add the potatoes, onions, turmeric, bread crumbs, salt, and pepper. Stir well to combine and refrigerate the mixture for an hour. Make small patties, flatten them in an oval or round shape. You can also spoon the potato mixture into the oil. Heat the oil in a large nonstick frying pan over medium-high heat. Fry potato patties on both sides until light brown. Drain on paper towels. Serve warm or at room temperature with fresh herbs, pickles, olives, yogurt, and warm bread. *Note: Add a handful of chopped parsley or a teaspoon of dried dill to the mixture if you like. Enjoy!
Barbari, crisp on the outside, light and airy on the inside is a favourite, traditional Persian flat bread. It is a popular bread for breakfast in Iran, and is served with any number of accompaniments like cheese, fruit, cream and nuts.
Featuring tender minced lamb and plenty of halloumi, this simple Turkish Cypriot one-pot pasta couldn't be easier to make.
Turkish Cabbage Stew is a comforting combo of beef and vegetables simmered in tomato paste and spices.
Tahchin is one of the loveliest Persian foods. There are many recipes for Tahchin, you can cook it with chicken, meat, or vegetables.
Cypriot Inspired Meatballs
Welcome to Çitra's Home Diary. Good food, favorite recipes. Turkish food, Indonesian and beyond.
Persian Tomato Omelet is a simple Iranian breakfast that can be served for breakfast, brunch, or as a light meal.
Remember the lamb stew I made a couple of weeks ago that was shared by Food 52 on my Meliz Cooks Instagram account? Well, here it is, ma...
Kazandibi is a classic Turkish dessert. Learn the steps to make this thick, milky pudding with a golden-brown coating of caramelized sugar.
Any day that my Palestinian mother fried up a batch of these garlic and onion-scented cauliflower pancakes was a good day for me. Served with a pile of Arabic bread, some fresh cut vegetables and olives, these savory omelette-like pancakes, full of softly-cooked cauliflower and fried in pungent olive oil, are enough to make you a believer in cauliflower. Unless, that is, you already are. In that case, ahlan wa-sahlan. Broccoli or Cauliflower? Cauliflower is like a close childhood friend to me. In the worlds were I grew up, in Egypt and the West Bank, cauliflower was on my plate many nights in a week - cauliflower with meat and rice (maqloubi), fried cauliflower with tahini sauce, cauliflower soup. Cauliflower, with its simple nutty flavor, sometimes crunchy and caramelized, sometimes soft and melting into rice, was as an everyday vegetable, familiar and delicious. Broccoli, on the other hand, was a complete mystery to me. I still remember the first time I ever had it: I was eight or nine years old, and we were back in the States for a visit and staying with a dear family. Their two twin boys, each of whom I called "Scott-or-Steve," were old friends of mine. We sat on their back deck and they danced their little broccoli florets around their plates and said eat the tree! eat the tree! My first tastes were rather reluctant, and I have to say that I didn't have it again for a long time. It wasn't until I went to college in the States that I quickly realized that if I didn't develop a taste for broccoli - and fast - then I wasn't going to be eating much in the way of vegetables. Where did all of the cauliflower and eggplant go? I wondered. The only way I found cauliflower was in an uninspiring steamed vegetable mix, where the cauliflower was inevitably wet, mushy and tasteless. A shame. Because cauliflower is so delicious! If you have never had delicious cauliflower, explore Indian and Middle Eastern cuisine, for they have a long (and tasty) history of preparing dishes with this cruciferous vegetable. In fact, the first written account of cauliflower originates in the Middle East, in the writings of two 12th century Arab scientists. And we have been experimenting with cauliflower ever since. This very traditional Palestinian dish of savory cauliflower pancakes will ease you into a love of cauliflower. These little pancakes are delicious cold, hot, or room temperature, and also suitable for breakfast, lunch or a light dinner. They come together very quickly, so they are perfect for any night when you need to get dinner on the table as soon as possible. We love to fold them up with flat bread and a few slices of cucumber or tomato, for a tasty little sandwich or on-the-go breakfast. Perhaps the best thing about making a batch of these pancakes (for this mother, at least) is that the leftovers are so handy the next day for a quick breakfast or a packed lunch. Savory Palestinian Cauliflower Pancakes 3 tablespoons minced parsley 2 scallions, minced 1 clove garlic, minced 3 tbsp. flour 1/2 cup cooked cauliflower, finely chopped 4 large free range or pastured eggs, beaten Salt and pepper to taste Olive oil for frying 1. In a medium mixing bowl, combine all of the pancake ingredients, beating thoroughly to combine. 2. Heat olive oil in a skilled over a medium flame. Pour about a quarter of cup of egg mixture to make a small pancake at at time. Fry until golden brown, then turning once. Sahtain! May this dish double your health! Related Posts: *Tahini-Lemon Cauliflower Bake *Zucchini Omelettes *Maqlouba, or Upside Dinner with Cauliflower *Fresh Herb Gaza Omelette, or Ijee *Sourdough "Pita" Bread, or Khubiz Arabi Shared on Fat Tuesday, Real Food Wednesday, Fight Back Friday .
One–pan Lebanese Kafta - with ground beef, onions and potatoes in a rich tomato sauce. This traditional meal is delicious and very easy to make.
The early sunsets, short days, and long nights of autumn will be coming to an end this upcoming Sunday, December 21st. The earliest sunsets of the year occur during the week leading up to the winter solstice and on the shortest day of the year, the sun sets at 4:32 PM and rises again at 7:17 AM the next day here in New York. Starting on the 1st day of winter the days become longer and of course, the change happens far too slowly to be noticeable until several days later. The longest night of the year is called شب یلدا / شب چله - Shab-e Yalda/Shab-e Cheleh in Persian. The word Yalda means birth and it refers to the birth of Mithra (god of light and justice) thousands of years ago. Traditionally, the night of Yalda is celebrated with friends and family gathering around a کرسی - korsi or سفره - sofreh (tablecloth) spread or a table with festive fruits such as a bowl of ruby-colored pomegranates, a platter of sliced sweet watermelons and fully ripened delicious persimmons. Also, on the table would be a bowl of ajil (nuts, seeds, and dried fruits), sweets, and poetry by Hafez. This festival usually starts after dinner and continues into the late hours of the night with poetry reading, storytelling, and music to celebrate the victory of light over darkness, the start of a new season, and to make the long hours of the night go by faster! For me, it is also a way of honoring all those who have celebrated Yalda long before us, during the cold and dark nights of winter huddling around a little oil lamp or a wood-burning fire pit with limited food. And yet they still managed to keep the spirit of shab-e cheleh alive for many centuries to come. There are no specific meals or dinner menus associated with Yalda celebrations and in all these years of blogging I have never felt a need to write a recipe for Yalda until now. It is all up to you as to what to prepare for the night. However, among the sweets served, baslogh is commonly known as a yalda shirini (sweets). باسلوق لقمه ای - Baslogh is a soft starch based candy infused with rosewater and each individual piece is completely coated with shredded coconuts and topped with walnuts. In addition to rosewater, saffron and ground cardamom may be used as well. For this recipe, you will need a little patience as it does require constant stirring. Baslogh Ingredients: Makes about 14 pieces 1/2 cup cornstarch 1 cup (8-ounces) granulated sugar 1 1/2 cups water 1/2 cup rosewater 1 teaspoon lemon juice 1/4 cup walnut halves 1 tablespoon butter, unsalted 1 cup shredded coconut, sweetened Method: Pour the shredded coconut into a large bowl. Set aside. Combine sugar and water in a medium saucepan and boil over medium-high heat until sugar is completely dissolved. Reduce heat and simmer. Mix cornstarch and a 1/2 cup of cool water together in a small saucepan, stir until dissolved. Add dissolved cornstarch to the sugar syrup. Bring to a boil, stir constantly until the mixture is no longer lumpy. Reduce the heat to low, simmer, stirring frequently until thickened for about 15-20 minutes. Add the rosewater, butter and lemon juice, cook for another 5-7 minutes. Stirring constantly. Drop a spoonful at a time of the mixture into the bowl of shredded coconut, shape the mixture into balls, turning over to evenly coat the sides. You need to move quickly. Place a walnut half in the center of each baslogh. Arrange on a serving platter. Serve with tea. Happy Shab-e Yalda!
If you have happened to be around someone from Turkey during the month of May then you probably know how people...
Turks do wonderful things with sugar. And not just because they have a sweet tooth. Sweetness actually has spiritual importance going back way before the
Exploring and wandering the wonderful streets of Istanbul, tea and coffee stops are inevitable. Recharging the batteries and soaking up the atmosphere of a bustling city steeped in history and cult…
Circassian cooking is from the North Caucasus, which was at different times part of the Ottoman and Persian empires. This chicken stew recipe is made with a creamy walnut sauce and was originally served as a main dish, but became a mezze somewhere along the way. Serve at room temp along with some bread for dipping.
I love a good kabob and lately I’ve been craving them. Salmon is such a hearty fish, and there are many great ways to prepare salmon, but when you want to switch things up a bit–…
Persian Salad-e-Olivieh with Taftoon Bread, the salad is loaded with cooked, chopped potatoes, chicken, eggs, carrots, peas & dill pickle with a dressing of mayo, mustard, lemon juice and olive oil.
Let’s learn how to make the Gigi Hadid Pasta at home! It’s super easy to make but tastes like so much effort went into it. What is the Gigi Hadid Pasta? The Gigi Hadid Pasta is nothing new, in fact it originated in Italy and is more commonly known as Spicy Vodka Pasta. It’s a […]
Embark on a culinary journey to the heart of the Middle East with Majestic Maqluba, an aromatic and savory upside-down rice casserole. This traditional dish, beloved for its layers of spiced meat, vegetables, and fluffy rice, is a feast for the senses. Its unique preparation ends in a dramatic flip, revealing a beautifully layered and fragrant meal that's as delightful to behold as it is to devour.
A tasty Middle Eastern rice dish with a mix of vegetables and meat.
