This loaf bread is one of most tastiest bread I have ever baked and tried. It’s really gooood with crispy outside and soft-moist inside.
Taste is so good, i mean combination of potato with cheddar cheese, garlic and rosemary is just perfect.
350 g self raising flour
2 garlic cloves, thinly sliced
250 g cooked and chopped baby potatoes
3 tbsp olive oil
1 tsp salt
1 tsp baking powder
85 g butter
150 g yogurt
4 tbsp milk
1 tsp dried rosemary leaves and some fresh leaves of rosemary
120 g grated cheddar cheese
Preheat the oven to 200C.
Slice garlic cloves and fry it for 2 minutes. Set aside.
In a big bowl with flour, add salt, baking powder and butter. Mix all very well. Make a well in the middle.
Add warm milk and yogurt to the flour and knead the dough for 2-3 minutes with hand. Then add, cooked and chopped baby potatoes, fried garlic , dried rosemary leaves and most of shredded cheddar cheese and knead for few times.
Shape dough into round. Transfer it into a floured baking tray. Brush bread ball with olive oil, top it with remaining of grated cheese and fresh rosemary leaves.
Bake it until the loaf is golden ( about 25-30 minutes).
One of traditional soups from Tabriz, an ancient city in NW of Iran.
This soup is made with fresh vegetables and a kind of home made pasta that is combination of flour with water, salt and turmeric.
1 cup brown lentils
½ cup chick peas
½ cup pinto beans
1 large onion, finely chopped
250 g fresh herbs: mint, dill and leek
7 tbsp flour
2 beef stock cubes
Salt- pepper to taste
1 ½ tsp turmeric
Plain yogurt for garnishing
Olive oil or butter
In a bowl with 5 tbs flour, add salt and ½ tsp turmeric, mix together. Gradually add water until make a dough that does not stick to hand. Take small piece of dough ( as size as chickpeas) and give ball shape. Place all tiny balls in a tray and let to dry.
Heat the oil or butter in a pan and saute until is tender. .Set aside. Chop fresh herbs as well. Cook lentils, pinto beans and chickpeas earlier.
Pour water in a pot, add 2 tbsp flour, it will give good thickness to your soup. Mix it. Bring it to a boil, add turmeric, 2 beef stock cubes, fried onion, herbs, per-cooked cereal, tiny dough balls, season with salt and pepper and 3 tbsp olive oil or butter. Stirring several times in order to prevent do not stick tiny dough balls.
In a pan with 1 tbsp oil, add dried mint and saute for few seconds, remove from the heat.
Once soup is ready garnishing with mint Sauce or fried onions and spoonful of plain yogurt.