Ash Doogh (Azerbaijani Dovga Soup)

Today I made Aash-e doogh (dovga aashi). Maybe you ask what is Aash? In Iranian cuisine  there are two kinds of  liquid food.  Aash is a thick soup and exactly like soup made with variation of vegetables, or noodles,, stocks and spices. This dish is spelling: Ash, aash, aush, ashe. But soup is a thin and light liquid food, served warm and made by combining vegetables with … Continue reading Ash Doogh (Azerbaijani Dovga Soup)

Three Tasty-Easy Recipes for Leftover Rice

There are two things that are staple foods in the Iranian cuisine: rice and bread. They eat rice with different kinds of meat stews or vegetable dishes. In North of Iran, near the Caspian Sea, there are beautiful rice fields which are widely famous for cultivation of different kinds of Persian rice. You can make 10s of gorgeous dishes with white/brown or wild rice. You … Continue reading Three Tasty-Easy Recipes for Leftover Rice

Persian Stuffed Zucchini (Dolmeh Kadoo)

Dolama or dolmeh is a tasty dish found in Iranian cuisine, Azerbaijan, Turkey, Greece, Arabic countries and Central Asia. The word dolma is a Turkish word and means to fill.  Dolma is the Persian version of stuffed vegetables. You can use eggplant, zucchini, onion, or tomato and stuff with either ground beef or turkey and aromatic herbs. Up to now, I have shared several recipes for … Continue reading Persian Stuffed Zucchini (Dolmeh Kadoo)

Uch Baji Dolmasi ( Stuffed Eggplant, Tomato and Pepper Dolma)

Dolma is an Azeri word and in cooking culture means stuffed or filled. There are many forms of dolma including: stuffed grape leaves, stuffed eggplant( aubergine), zucchini, tomato, bell pepper, onion, potato, cabbage leaves. The following recipe is an Azerbaijani recipe for dolma which is popular in Baku and Nakhchivan. This dolma is called Uch baji. Uch means three and baji means sister in Azerbaijani … Continue reading Uch Baji Dolmasi ( Stuffed Eggplant, Tomato and Pepper Dolma)

Baghala Ghatogh (Persian Fava Beans Stew)

Baghala ghatogh  is a northern Iranian speciality dish in Gilan and Mazandaran provinces. Traditionally it made beans, dill, poached eggs and spiced with turmeric. For making this dish needs a type of beans called ‘Pache baghali’ but out of Iran it’s difficult to fine it, so ‘Fava beans or broad beans’ are good substitute. Baghal ghatogh, is a vegetarian dish. Northern part of Iran is called ‘ … Continue reading Baghala Ghatogh (Persian Fava Beans Stew)

Fried Sausage flowers with eggs

These lovely flowers made with fried sausages and eggs. Very easy and cute. Ingredients Sausages or hot dog eggs Fresh mint or dill leaves Salt and pepper to taste Butter or Oil Preparation Cut the sausage in half lengthwise. Slice halfway through sausages. Form the sausage into a circle and secure the ends with cocktail sticks. Put the sausage in the frying pan. Add the … Continue reading Fried Sausage flowers with eggs

zucchini fritters with orange-yogurt sauce

Maybe you do not like zucchini (courgette) taste, but you can make it tasty and enjoy it now and again. Zucchini is very watery and best way or let’s say ways to remove excess water is to salt the zucchini and then squeeze it. Today I have my zucchini cakes with orange-yogurt sauce. Just give a try and find out how much they are tasty, delicate and light. Ingredients 1 large zucchini, coarsely … Continue reading zucchini fritters with orange-yogurt sauce

Cheddar cheese balls

Cheese balls are one of greatest cold/warm appetisers and easy to serve. There are different ways of preparing cheese balls. In my previous posts, I have shared some of my cheese balls recipes. For today, I prepared these deep fried cute little cheddar cheese balls. Ingredients 300g cheddar cheese, grated 1 egg yolk, beaten 1 clove of garlic, grated pinch of black pepper to taste … Continue reading Cheddar cheese balls